Cheesy Scalloped Potatoes

This cheesy scalloped potatoes recipe transforms humble potatoes into an elegant side dish that steals the spotlight at holiday gatherings. With layers of thinly sliced potatoes bathed in a rich cheese sauce, this comforting classic delivers a perfect balance of crispy edges and creamy centers that will have everyone reaching for seconds.

I first made this recipe for a Christmas dinner when I needed something special but manageable alongside my ham. The look on my guests' faces when I brought it to the table told me everything I needed to know this would become my signature holiday side dish.

Ingredients

• Potatoes about 1 kg: choose starchy varieties like Russets or Yukon Golds for their ability to absorb the creamy sauce while maintaining structure
• Mozzarella 1 cup: provides that perfect melty stretch that creates those irresistible cheese pulls
• Cheddar 3/4 cup: adds the rich, sharp flavor that gives this dish its distinctive taste
• Heavy cream 1 cup: creates the luxuriously rich base for the cheese sauce
• Milk 1.5 cups: works with the cream to create the perfect sauce consistency
• Butter 2 tablespoons melted: adds richness and helps create the roux for thickening
• Flour 2 tablespoons: essential for thickening the sauce to the perfect coating consistency
• Onion powder 1 teaspoon: infuses sweet onion flavor throughout without texture interruptions
• Garlic powder 1 teaspoon: adds depth and savory notes to complement the cheese
• Salt and black pepper: enhances all flavors and balances the richness
• Parsley or dill for garnish: adds a fresh pop of color and flavor contrast

Step-by-Step Instructions

Prepare Your Baking Dish:

Preheat your oven to 375°F/190°C/gas mark 5. Thoroughly butter a baking dish, making sure to coat the sides as well as the bottom. This prevents sticking and adds flavor to the edges of your potatoes. I use a 9x13 dish for even cooking.

Prepare the Potatoes:

Peel your potatoes completely and slice them into very thin, uniform slices about 1/8 inch thick. Consistency in thickness ensures they cook evenly. If you have a mandolin, this is the perfect time to use it. Otherwise, use a sharp knife and work slowly for precision. Arrange the slices in your baking dish in your preferred pattern. Standing them upright creates a beautiful presentation that allows the sauce to flow between each slice.

Create the Cheese Sauce:

In a medium saucepan over medium heat, melt your butter completely. Once melted, add the flour and whisk continuously for about 2 minutes until the mixture turns slightly golden and smells nutty. This roux is the foundation of your sauce. Gradually pour in the milk and cream, whisking constantly to prevent lumps from forming. Add the onion powder, garlic powder, salt, and pepper. Bring the mixture to a gentle boil, then reduce to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Add the Cheese:

Remove the sauce from heat and add both the mozzarella and cheddar cheese. Stir until completely melted and the sauce is smooth and velvety. Taste and adjust seasonings if needed. The sauce should be rich, flavorful, and thick enough to coat the potatoes without being too runny.

First Bake:

Pour half of the cheese sauce evenly over the arranged potatoes, making sure it seeps down between the slices. Cover the dish tightly with aluminum foil, which traps steam and helps cook the potatoes through. Bake for 30 minutes with the foil on. This initial covered baking allows the potatoes to start softening without browning too quickly.

Final Bake:

After 30 minutes, carefully remove the foil from the hot dish. Pour the remaining cheese sauce over the partially cooked potatoes, making sure to distribute it evenly. Return the uncovered dish to the oven and continue baking for another hour. This extended uncovered baking allows the top to become beautifully golden and slightly crispy while ensuring the potatoes become completely tender throughout.

Finish and Serve:

Check for doneness by inserting a knife into the potatoes. It should slide in easily with no resistance. Once done, remove from the oven and let rest for 5 minutes. Sprinkle freshly chopped parsley or dill over the top for a bright contrast to the rich dish. Serve while still hot or warm for the best texture and flavor experience.

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My favorite part of this recipe is watching the transformation of the cheese sauce as it bubbles and browns in the oven. I remember making this for my first Christmas hosting duty, nervous about whether it would turn out. The moment my father-in-law asked for the recipe, I knew I had a winner that would become part of our family tradition.

Make Ahead Options

These scalloped potatoes can be prepared up to 24 hours in advance. Complete all steps up to the first 30-minute bake, then cover and refrigerate. When ready to finish, remove from the refrigerator 30 minutes before baking to take the chill off, then proceed with the final hour of baking. You may need to add an extra 10-15 minutes of baking time if starting from cold.

Perfect Pairings

This versatile side dish complements many main courses. For holiday meals, serve alongside roast turkey, glazed ham, or prime rib. For everyday dinners, pair with grilled chicken, meatloaf, or roasted fish. The richness of the dish pairs wonderfully with bright, acidic sides like a simple green salad with vinaigrette or roasted vegetables with lemon.

Troubleshooting Tips

If your potatoes aren't cooking evenly, your slices may be too thick or unevenly cut. Using a mandolin ensures consistent thickness. If the top is browning too quickly before potatoes are tender, loosely cover with foil for part of the final baking. For a sauce that's too thin, extend the initial simmering time. Too thick? Add a splash more milk before pouring over the potatoes.

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Frequently Asked Questions

→ What type of potatoes work best for scalloped dishes?

Starchy potatoes like Russet or Yukon Gold work best as they break down slightly during cooking, creating a creamy texture.

→ Can I prepare this dish in advance?

Yes, you can assemble the dish ahead of time, refrigerate it, and bake it just before serving. Add additional baking time if chilled.

→ What cheeses can I substitute for mozzarella and cheddar?

Gruyere, Parmesan, or Fontina are great alternatives. You can mix different cheeses for a richer, more complex flavor.

→ How do I ensure my sauce is lump-free?

Use medium heat and whisk continuously while gradually adding milk and cream to the flour and butter mixture.

→ What can I serve with scalloped potatoes?

This dish complements roasted chicken, red meat, fish, or even a fresh green salad for a balanced meal.