Why You’ll Love This Recipe
This scalloped potato recipe is the perfect side dish: creamy, cheesy, and full of flavor. The potatoes are cooked in a flavorful cream sauce with a hint of garlic and onion, and topped with a generous amount of cheese. The crispy, golden cheese topping adds a satisfying crunch to each bite, and the dish is easy to make, even if you’re cooking for a crowd. Plus, you can even make it ahead of time, making it an ideal choice for busy holidays or family gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Potatoes:
- ¼ cup butter (½ stick)
- 1 onion, thinly sliced
- 1 tablespoon kosher salt (use less if using table salt)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (adds flavor, not heat)
- ¼ teaspoon dried thyme
- 5 cloves garlic, smashed and minced
- 6 tablespoons flour
- 4 cups heavy cream*
- ½ cup Parmesan cheese, shredded
- 4 pounds russet potatoes**, peeled and sliced to 1/8 inch
- 3 cups sharp cheddar cheese, shredded (divided in half)
Directions
- Preheat the oven: Preheat your oven to 400°F (200°C). Grease the bottom and sides of a 9×13-inch casserole dish with a little butter or nonstick spray. Set aside.
- Cook the onions and seasoning: Melt ¼ cup butter over medium heat in a large pot. Add the thinly sliced onion and sauté for 4-6 minutes until the onion becomes translucent. Add 1 tablespoon of kosher salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and ¼ teaspoon dried thyme to the onions, then stir in 5 cloves of minced garlic. Let the garlic cook for about 30 seconds until fragrant.
- Make the sauce: Gradually sprinkle in 6 tablespoons of flour, about 1 tablespoon at a time, stirring in between. It will form a paste. Allow it to cook for about 30 seconds to remove the raw flour taste.
- Add the cream: Slowly pour in 4 cups of heavy cream, whisking continuously to avoid lumps. Add a little cream at a time, allowing it to incorporate before adding more. This ensures a smooth sauce. Once all the cream is added, stir in ½ cup of Parmesan cheese until it melts into the sauce.
- Prepare the potatoes: Peel 4 pounds of russet potatoes and slice them into 1/8-inch rounds using a sharp knife, mandolin, or food processor. If you’re not using the potatoes immediately, place them in a large bowl of water to prevent browning. Drain them well before adding to the sauce.
- Cook the potatoes: Add the sliced potatoes to the sauce with the heat still set to medium. Stir gently with a rubber spatula to ensure the potatoes are well-coated with the sauce. Let the mixture come to a low simmer, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally to ensure the potatoes don’t stick to the bottom of the pot.
- Assemble the casserole: After the potatoes have simmered in the sauce for 10 minutes, pour half of the mixture into the greased 9×13-inch casserole dish. Sprinkle 1 and ½ cups of shredded cheddar cheese over the top. Add the remaining potato mixture and spread it evenly. Sprinkle the rest of the cheddar cheese on top.
- Bake the casserole: Bake in the preheated oven for 40 minutes. You’ll know it’s done when the cheese is bubbly and starting to brown, and a butter knife inserted into the potatoes slides through easily. If the cheese is browning too quickly and the potatoes are not tender, cover the casserole with foil and bake for another 10 minutes.
- Let it rest: Once done, remove the casserole from the oven and let it rest for 10 minutes before serving. This helps the casserole set and makes it easier to slice.
Servings and Timing
- Servings: This recipe makes about 12 servings.
- Prep time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 10 minutes
Variations
- Herb-infused: Add fresh herbs like rosemary, thyme, or parsley to the sauce for an added layer of flavor.
- Bacon lovers: Add cooked bacon bits to the sauce or sprinkle on top for an extra savory kick.
- Vegan option: Use plant-based butter, dairy-free cream, and vegan cheese for a dairy-free version of this dish.
Storage/Reheating
- Storage: Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the casserole in the microwave or in the oven at 350°F for 15-20 minutes, or until heated through. Add a little extra cheese on top before reheating for a fresh, melty topping.
FAQs
1. Can I make this ahead of time?
Yes! You can assemble the casserole up to 24 hours ahead. Cover it tightly and refrigerate. When ready to bake, allow it to sit at room temperature for 30 minutes before baking as instructed.
2. Can I freeze scalloped potatoes?
Yes, scalloped potatoes freeze well. Assemble the casserole, but don’t bake it. Cover tightly with plastic wrap and foil and freeze for up to 3 months. To bake, remove the plastic wrap and cover with foil. Bake at 350°F for 50-60 minutes, then uncover and bake for an additional 15-30 minutes until tender.
3. Can I use a different type of cheese?
Yes! While cheddar and Parmesan are classic, you can experiment with Gruyère, Gouda, or mozzarella for different flavors and textures.
4. Can I use Yukon Gold potatoes instead of russet?
Yes, Yukon Gold potatoes will work as well. They don’t require peeling, and they will give the casserole a slightly creamier texture. However, the sauce may be a bit thinner compared to using russet potatoes.
5. Can I make this dairy-free?
You can make a dairy-free version by substituting the butter, cream, and cheese with plant-based alternatives like coconut cream, dairy-free cheese, and vegan butter.
6. How do I prevent the top from getting too brown?
If the top is browning too quickly, cover the casserole with foil and bake for the remaining time. You can uncover it for the last few minutes to allow the cheese to brown to your liking.
7. How can I make this spicier?
Add a pinch of cayenne pepper, red pepper flakes, or a small diced jalapeño to the sauce for a little heat.
8. Can I use a different type of cream?
Yes, you can use half-and-half, whole milk, or even coconut cream for a dairy-free option. Keep in mind that the sauce will be less rich with lower-fat alternatives.
9. How do I know when the potatoes are cooked?
The potatoes are cooked when they are tender enough for a knife to easily slide through. If the knife doesn’t slide through easily, continue baking, covered with foil.
10. Can I make this in a smaller or larger pan?
Yes, you can scale this recipe up or down. Just make sure the potatoes are covered with the sauce and cheese, and adjust the baking time if needed. A smaller pan may cook faster, so check for doneness earlier.
Conclusion
These Homemade Scalloped Potatoes with Cheese are the perfect comfort food: creamy, cheesy, and full of flavor. The combination of sharp cheddar, Parmesan, and a rich cream sauce makes this dish irresistible. Whether you’re serving it for the holidays or as a side for a weeknight dinner, this recipe is sure to be a family favorite!
Homemade Scalloped Potatoes with Cheese
Homemade Scalloped Potatoes with Cheese are the ultimate comfort food, featuring creamy layers of russet potatoes cooked in a rich, cheesy sauce. The golden, crispy cheese topping adds a satisfying crunch, making this dish perfect for holiday meals or family gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
¼ cup butter (½ stick)
1 onion, thinly sliced
1 tablespoon kosher salt (use less if using table salt)
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried thyme
5 cloves garlic, smashed and minced
6 tablespoons flour
4 cups heavy cream
½ cup Parmesan cheese, shredded
4 pounds russet potatoes, peeled and sliced to 1/8 inch
3 cups sharp cheddar cheese, shredded (divided in half)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Grease the bottom and sides of a 9×13-inch casserole dish with butter or nonstick spray.
- Cook the onions and seasoning: Melt butter over medium heat in a large pot. Sauté the onion for 4-6 minutes, add seasonings (salt, pepper, cayenne, thyme), and cook garlic for 30 seconds.
- Make the sauce: Gradually add flour and cook for 30 seconds. Slowly pour in cream while whisking, then stir in Parmesan until melted.
- Prepare the potatoes: Slice russet potatoes into 1/8-inch rounds, then add them to the sauce. Let the mixture simmer for 10 minutes, stirring occasionally.
- Assemble the casserole: Pour half the potato mixture into the greased casserole dish, sprinkle with 1 ½ cups of cheddar. Add the rest of the mixture and top with the remaining cheddar.
- Bake the casserole: Cover with foil and bake for 40 minutes. Uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Check for doneness with a butter knife.
- Let it rest: Remove from oven and rest for 10 minutes before serving.
Notes
For a herb-infused flavor, add rosemary, thyme, or parsley to the sauce.
Add cooked bacon bits to the sauce for extra flavor.
For a vegan version, use plant-based butter, dairy-free cream, and vegan cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
