Extra Cheesy Scalloped Potatoes

There’s something magical about pulling a bubbling dish of scalloped potatoes out of the oven. The aroma of cheese melting into tender potato slices fills the kitchen, and the golden crust begs to be cracked open with a spoon. Each creamy bite brings warmth, comfort, and a touch of indulgence that feels like a big, cheesy hug. If you’re a fan of dishes that balance crispy edges with soft, velvety centers, this one’s going to win your heart.

Behind the Recipe

This recipe is a tribute to the Sunday dinners of my childhood. I remember my grandmother layering those potatoes with such care, sneaking little pieces of cheese between each slice while I stood by, impatiently waiting for the first bite. Her scalloped potatoes were always rich, creamy, and unapologetically cheesy — the kind that leaves no leftovers behind. Over the years, I’ve added my own twist, but the soul of the recipe remains the same.

Recipe Origin or Trivia

Scalloped potatoes, a dish believed to have originated in England, were traditionally made using simple ingredients like cream and potatoes. The term “scalloped” likely refers to the technique of baking sliced ingredients in layers with a creamy sauce. Over time, this dish traveled across cultures and kitchens, picking up additions like cheese, herbs, and even onions. Today, it’s a staple in holiday spreads and comfort food menus worldwide.

Why You’ll Love Extra Cheesy Scalloped Potatoes

This dish is more than just potatoes and cheese — it’s an experience.

Versatile: Serve it as a side or the star of the plate, dressed up for holidays or down for a weeknight dinner.

Budget-Friendly: Made with pantry staples and simple ingredients that won’t break the bank.

Quick and Easy: No fancy techniques needed. Just slice, layer, and bake.

Customizable: Add herbs, swap cheeses, or toss in cooked veggies or ham to make it your own.

Crowd-Pleasing: It’s cheesy, creamy, and satisfying — what’s not to love?

Make-Ahead Friendly: Prep it the night before and just pop it in the oven when ready.

Great for Leftovers: Tastes even better the next day, and reheats beautifully.

Chef’s Pro Tips for Perfect Results

To really nail the texture and flavor, here’s what you should keep in mind:

• Use a mandoline or sharp knife to slice the potatoes thin and even for perfect layering and even cooking.
• Don’t skip the par-cooking of your cheese sauce. Letting it thicken slightly before baking helps prevent a runny final dish.
• Layer cheese between potato layers instead of dumping it all on top — it melts through every bite that way.
• Cover with foil for the first half of baking to cook the potatoes, then uncover to crisp the top.
• Let it rest for 10 minutes after baking so the sauce sets and doesn’t slide everywhere when serving.

Kitchen Tools You’ll Need

Having the right tools can make the process smoother and the results tastier.

Mandoline slicer: For thin, even potato slices.

Large saucepan: To make the creamy cheese sauce.

Whisk: Essential for a smooth, lump-free sauce.

Baking dish (9×13 inch): Perfect size for even cooking and crisp edges.

Aluminum foil: Helps prevent over-browning during baking.

Sharp knife or spatula: For clean serving slices.

Ingredients in Extra Cheesy Scalloped Potatoes

What makes this dish shine is the balance of creaminess, cheesiness, and tender potato texture. Each ingredient plays a crucial role.

1. Yukon Gold Potatoes: 3 pounds, thinly sliced. These hold their shape well and have a naturally buttery flavor.
2. Butter: 4 tablespoons. Adds richness and helps build the roux.
3. All-Purpose Flour: 3 tablespoons. Used to thicken the sauce.
4. Whole Milk: 2 ½ cups. Creamy base for the sauce.
5. Heavy Cream: 1 cup. Adds that luscious, rich texture.
6. Garlic: 2 cloves, minced. Brings depth and aroma.
7. Cheddar Cheese: 3 cups, shredded. Classic cheesy goodness.
8. Gruyère Cheese: 1 cup, shredded. Melts beautifully and adds a slightly nutty flavor.
9. Salt: 1 ½ teaspoons. Enhances all the other flavors.
10. Black Pepper: ½ teaspoon. Adds a gentle kick.
11. Fresh Thyme (optional): 1 teaspoon, chopped. For a subtle herbal note.
12. Paprika (optional): Light sprinkle on top for color and a touch of smoky flavor.

Ingredient Substitutions

Life happens — here’s how to make it work with what you’ve got.

Yukon Gold Potatoes: Russet potatoes.

Whole Milk: 2% milk or evaporated milk.

Heavy Cream: Additional milk with a tablespoon of butter.

Cheddar Cheese: Monterey Jack or Colby cheese.

Gruyère Cheese: Swiss or mozzarella.

Fresh Thyme: Dried thyme or rosemary.

Ingredient Spotlight

Yukon Gold Potatoes: These potatoes are ideal for scalloped dishes because they stay firm and don’t get mushy, while still offering a creamy, smooth bite.

Gruyère Cheese: This cheese melts like a dream and adds a layer of flavor depth that elevates the whole dish from good to gourmet.

Instructions for Making Extra Cheesy Scalloped Potatoes

Let’s bring this cheesy masterpiece to life, one layer at a time.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Combine Ingredients:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream, stirring constantly until thickened (about 5 minutes). Add garlic, salt, pepper, and half of the cheeses. Stir until melted and smooth.
3. Prepare Your Cooking Vessel:
   Arrange half the sliced potatoes in the baking dish. Pour half the cheese sauce over them. Repeat with remaining potatoes and sauce.
4. Assemble the Dish:
   Sprinkle the top with the remaining cheddar and Gruyère. Add paprika and thyme if using.
5. Cook to Perfection:
   Cover with foil and bake for 45 minutes. Remove foil and bake for another 20–25 minutes until golden and bubbly.
6. Finishing Touches:
   Let the dish rest for 10 minutes before serving to allow the sauce to set.
7. Serve and Enjoy:
   Scoop or slice generous portions and serve warm as a side or main.

Texture & Flavor Secrets

The contrast between the tender potato layers and the crispy, cheesy top is where the magic happens. The sauce seeps into every layer, wrapping each potato slice in rich, garlicky creaminess, while the top delivers that irresistible crunch.

Cooking Tips & Tricks

Let’s make sure your scalloped potatoes come out flawless:

• Use block cheese and shred it yourself — it melts way better than pre-shredded.
• Don’t overboil the sauce. Keep it on medium and stir constantly to prevent curdling.
• If your top is browning too quickly, tent it with foil halfway through baking.

What to Avoid

Mistakes happen, but here’s how to dodge the most common ones:

• Uneven slices: Leads to uneven cooking. Use a mandoline.
• Skipping the sauce thickening: Results in watery potatoes.
• Using low-fat dairy: Won’t give the creamy texture you’re after.

Nutrition Facts

Servings: 8
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Make-Ahead and Storage Tips

You can absolutely make this ahead. Assemble it up to a day in advance, cover, and refrigerate. When ready to bake, bring to room temp and follow baking instructions. Leftovers store well in the fridge for up to 4 days and can be frozen for 1 month. Reheat covered in the oven or microwave in individual portions.

How to Serve Extra Cheesy Scalloped Potatoes

Pair this dish with roasted meats, grilled vegetables, or a fresh salad. It’s also amazing on its own with a dollop of sour cream or a sprinkle of green onions.

Creative Leftover Transformations

Leftovers don’t have to be boring. Here are fun ways to enjoy them again:

• Potato Fritters: Pan-fry spoonfuls until crispy.
• Cheesy Breakfast Casserole: Mix with eggs and bake.
• Soup Thickener: Stir into creamy soups for extra richness.

Additional Tips

• Let it rest! Cutting in too soon will make the sauce slide off.
• A pinch of nutmeg can add warmth to the cream sauce.
• Use a clear baking dish so you can peek at the golden layers as it bakes.

Make It a Showstopper

Top with a little extra Gruyère and broil for 2 minutes at the end for a bubbly, golden crust. Sprinkle with chopped fresh parsley or chives just before serving for color contrast.

Variations to Try

• Caramelized Onion: Add a layer of sweet, golden onions.
• Smoky Paprika: Replace regular paprika for added depth.
• Vegan Version: Use dairy-free butter, cheese, and plant-based milk.
• Spicy Kick: Mix in diced jalapeños or crushed red pepper.
• Herb-Roasted: Layer with rosemary, thyme, or sage.

FAQ’s

Q1: Can I use a different type of potato?

Yes, Russets work too, though they may break down more than Yukon Golds.

Q2: Can I add meat to this dish?

Absolutely. Cooked ham or shredded chicken makes it heartier.

Q3: Can I use only one type of cheese?

Yes, just make sure it melts well, like cheddar or Swiss.

Q4: Can I make it dairy-free?

Use plant-based butter, cream, and cheese substitutes.

Q5: What if I don’t have heavy cream?

Use more whole milk with a tablespoon of butter per cup.

Q6: Should I peel the potatoes?

Peeling is recommended for a smoother texture, but it’s optional.

Q7: How thin should the slices be?

About 1/8-inch is ideal for tender, even layers.

Q8: Can I use a different baking dish?

Any oven-safe dish works, just adjust the bake time if needed.

Q9: How do I know when it’s done?

Potatoes should be fork-tender and the top golden brown.

Q10: How can I reheat leftovers?

Cover and warm in a 350°F oven or microwave individual portions.

Conclusion

If you’ve been searching for the ultimate comfort food, these extra cheesy scalloped potatoes are it. Creamy, indulgent, and easy to make, they bring everyone to the table with a smile. Trust me, it’s worth every bite — and maybe even the second helping too.

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