Cheesy Scalloped Potatoes combine equal two-pound portions of Russet and Yukon Gold potatoes with sweet onion and a seasoned cheddar sauce. The casserole serves 10 and records 20 minutes of preparation, 60 minutes of cooking, and 80 minutes total. Both potato varieties are peeled and cut into one-eighth-inch rounds, then layered twice in a sprayed nine-by-13-inch dish. The sauce uses chicken broth and two-percent milk, while sharp cheddar and white cheddar are divided between the sauce and the top. Thirty minutes covered followed by 30 minutes uncovered produces tender layers and a golden bubbling finish.
Cheesy Scalloped Potatoes Ingredients
Potatoes: 2 lbs Russet Potatoes, peeled and sliced into 1/8 inch rounds; 2 lbs Yukon Gold Potatoes, peeled and sliced into 1/8 inch rounds.
Vegetables: 1 medium sweet onion, thinly sliced.
Butter and Seasonings: 1/4 cup butter; 4 cloves garlic, minced; 1/4 teaspoon onion powder; 1/4 teaspoon smoked paprika; 1/2 tablespoon dried parsley; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper.
Flour and Broth: 1/4 cup all-purpose flour; 1 cup low-sodium chicken broth.
Dairy: 2 cups 2% milk; 2 cups freshly grated sharp cheddar, reserve 1/2 cup for top; 1 cup freshly grated white cheddar, reserve 1/4 cup for top.
If you enjoy this recipe, you may also like Creamy Garlic Sauce Potatoes.
How to Make Cheesy Scalloped Potatoes
- Prepare the Oven and Pan: Preheat the oven to 400°F (200°C). Spray a 9x13 inch casserole dish with olive oil or nonstick cooking spray.
- Make the Cheese Sauce: Melt butter over medium-low heat in a large skillet. Sauté minced garlic for 1 minute, stirring constantly. Whisk in the flour and cook for 3–4 minutes while whisking constantly. Add onion powder, smoked paprika, dried parsley, salt, and fresh ground black pepper. Gradually whisk in chicken broth and milk, alternating between the two. Continue whisking until smooth, then simmer for 5 minutes. Reduce heat to low and whisk in 1/2 cup sharp cheddar and 3/4 cup white cheddar until melted. Keep sauce warm while layering potatoes.
- Assemble Layers: Add half the sliced potatoes and onions to the casserole dish in an even layer. Pour half of the cheese sauce over the potatoes. Add the remaining potatoes and onions, followed by the remaining cheese sauce. Sprinkle the reserved cheeses on top.
- Bake the Dish: Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden and bubbling. Let rest briefly before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat the oven to 400°F or 200°C and spray a nine-by-13-inch dish. Melt one-quarter cup butter over medium-low heat, sauté four minced garlic cloves for one minute, then whisk in one-quarter cup flour for three to four minutes. Add one-quarter teaspoon onion powder, one-quarter teaspoon smoked paprika, one-half tablespoon dried parsley, one teaspoon sea salt, and one-half teaspoon black pepper. Alternately whisk in one cup low-sodium chicken broth and two cups two-percent milk until smooth; simmer five minutes. Over low heat melt in one-half cup sharp cheddar and three-quarter cup white cheddar. Layer half of both sliced potato varieties and onion, half sauce, then the remainder and remaining sauce. Top with reserved one-half cup sharp cheddar and one-quarter cup white cheddar. Cover and bake 30 minutes; uncover and bake another 30.
If you enjoy this recipe, you may also like Twice Baked Potato Casserole.
Critical Visual and Timing Cues
One-eighth-inch rounds should be uniform so four pounds of potatoes become tender at the same rate. Keep the Russets and Yukon Golds represented throughout both layers rather than placing one variety only on top. Garlic needs just one minute in butter; browning it deeply can make the sauce bitter. Whisk flour continuously for three to four minutes, then alternate broth and milk gradually to protect a smooth texture. After five minutes of simmering, the sauce should thicken enough to coat potato slices. Reduce heat before adding cheese so it melts smoothly. Cover tightly for the first half-hour to trap steam. After the uncovered half-hour, the top should be golden and bubbling, and a thin knife should pass through the central potato layers without hard resistance.
Serving and Storage
Let the casserole rest briefly before dividing it into 10 servings. The pause allows the cheese sauce to settle between the slices instead of running immediately onto the plate. Serve warm as a substantial side. Refrigerate leftovers promptly because the sauce contains milk, butter, and cheese and also includes chicken broth. Reheat until hot in the middle, covering if the top begins to brown further before the interior warms. The recipe contains dairy and gluten, while broth and cheese can have package-specific allergen or sodium information. It is not vegetarian when made with the recorded chicken broth. No garnish is specified after baking, so avoid adding fresh herbs or extra paprika as though they were required.
Practical Kitchen Notes
The two cheese amounts require careful division. From two cups sharp cheddar, only one-half cup enters the warm sauce and one-half cup is explicitly reserved for the top, leaving a source inconsistency because those stated uses do not consume the full listed two cups. Preserve both the two-cup ingredient line and the explicit method amounts rather than silently inventing where the remaining cup goes. White cheddar is internally consistent: three-quarter cup enters the sauce and one-quarter cup tops the dish. The source likewise lists four pounds total potatoes, split evenly between Russet and Yukon Gold. Keep all facts visible and follow the recorded ordered method without pretending its sharp-cheddar allocation is fully reconciled.
Details Worth Preserving
Prepare the casserole efficiently by peeling and slicing potatoes and onion while the oven heats, then keep the rounds covered as the sauce cooks. Measure the reserved cheeses before adding any to the skillet. Sauté garlic, cook flour for the full three-to-four-minute range, add seasonings, and alternate broth with milk in small additions. Simmer five minutes and melt only the cheese amounts named in the method over low heat. Build two even potato-and-onion layers with sauce between and above them. Add the explicitly reserved topping amounts, cover for 30 minutes, then remove foil carefully and bake another 30. Verify central tenderness, rest briefly, and cut 10 portions. Do not use the timing field to erase either recorded oven stage.
Recorded Recipe Tips
- Slice potatoes to about 1/8 to 1/4 inch for even cooking.
- Avoid boiling the sauce; a gentle simmer ensures a creamy consistency.
- Use freshly shredded cheese for better flavor and texture.
Conclusion
Cheesy Scalloped Potatoes makes 10 servings in 80 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Cheesy Scalloped Potatoes make?
It makes 10 servings and serves 10.
- → How long does Cheesy Scalloped Potatoes take?
The recipe records 20 minutes of preparation, 60 minutes of cooking, and 80 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Large skillet; Whisk; 9x13 inch casserole dish; Aluminum foil before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.