If you’re searching for a comforting dish that feels like a warm hug from the oven, this Easy Cheesy Scalloped Potatoes Recipe is exactly what you need. With layers of tender russet potatoes enveloped in a rich, creamy sauce loaded with sharp cheddar and Parmesan cheeses, it’s a classic side that manages to be both elegant and utterly indulgent. Whether you’re making it for a holiday feast or a cozy weeknight meal, this recipe will quickly become your go-to because it’s straightforward to prepare yet packed with flavor and texture that everyone will love.
Ingredients You’ll Need
The beauty of this Easy Cheesy Scalloped Potatoes Recipe lies in its straightforward, quality ingredients. Each element works in harmony to create the perfect balance of creaminess, cheesiness, and subtle aromatic hints, making the final dish comfortingly irresistible.
- Russet potatoes: Their high starch content ensures creamy, tender layers without falling apart.
- Shredded cheddar cheese: Adds sharp, gooey richness that melts beautifully.
- Heavy cream: Creates a luscious, velvety sauce that coats every slice.
- Sour cream: Brings just the right tanginess to brighten the dish.
- Parmesan cheese: Introduces a nutty, salty depth that complements the cheddar.
- Onion: Provides a gentle sweetness when sautéed.
- Garlic: Adds a subtle punch and warmth.
- Butter: The base for a smooth, flavorful roux that thickens the sauce perfectly.
- All-purpose flour: Helps achieve that creamy consistency for the sauce without clumps.
- Salt and black pepper: Essential for seasoning and enhancing all the flavors.
- Paprika (optional): Offers a hint of smoky warmth and lovely color.
- Fresh parsley (optional): Adds a pop of fresh color and a mild herbaceous note when garnishing.
How to Make Easy Cheesy Scalloped Potatoes Recipe
Step 1: Prepare the Sauce
Start by melting butter in a saucepan over medium heat, then sauté finely chopped onion until it’s soft and translucent, around 3 to 4 minutes. Add minced garlic and cook for about 30 seconds to release its aroma, but don’t let it brown. Stir in the flour to create a roux, cooking for about a minute to get rid of the raw flour taste. Slowly whisk in the heavy cream, stirring constantly until the mixture is smooth and slightly thickened. Then mix in sour cream, salt, pepper, and optional paprika, and simmer gently for 3 to 5 minutes until the sauce is rich and velvety.
Step 2: Layer the Potatoes
Take your thinly sliced russet potatoes and arrange half of them evenly in a greased baking dish. Pour over half of the creamy sauce, spreading it so every slice gets coated. Sprinkle with half of the shredded cheddar and grated Parmesan cheeses. Repeat with the remaining potatoes, sauce, and cheese layers—this alternating layering ensures every bite is full of creamy cheesy goodness.
Step 3: Bake to Perfection
Cover the dish tightly with foil and bake in a preheated oven for 45 minutes. This initial covered baking allows the potatoes to steam and soften thoroughly. Then remove the foil and bake for another 20 to 25 minutes until the top is bubbling, golden, and irresistibly crisp around the edges. This finishing step creates that lovely contrast of tender and slightly crisped textures unique to scalloped potatoes.
How to Serve Easy Cheesy Scalloped Potatoes Recipe
Garnishes
Sprinkling fresh chopped parsley over the finished scalloped potatoes brings a vibrant dash of green that brightens the dish visually and adds a subtle herby flavor. A light dusting of extra Parmesan right before serving can also up the cheese factor and melt slightly from the residual heat.
Side Dishes
This Easy Cheesy Scalloped Potatoes Recipe pairs beautifully with roasted meats like chicken or beef, making it a perfect complement for hearty dinners. For a lighter balance, serve alongside steamed green beans or a crisp, tangy salad to cut through the richness and add freshness to your meal.
Creative Ways to Present
If you’re feeling a bit fancy, try portioning this dish into individual ramekins for a charming personal presentation. You could also add thin layers of cooked ham or caramelized onions between the potato layers for an extra twist. For a festive touch, top with breadcrumbs mixed with melted butter and bake until crisp for a crunchy crust.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it an even better bite the next day.
Freezing
You can freeze this dish either before or after baking, though it’s best frozen before baking to preserve texture. Wrap tightly in plastic wrap and foil to prevent freezer burn and freeze for up to 2 months. Thaw overnight in the fridge before baking as instructed.
Reheating
To reheat leftovers, cover with foil and warm in a 350°F oven until heated through, about 20 to 30 minutes. For individual servings, a quick zap in the microwave will do in a pinch but may sacrifice some of the creamy texture and crisp topping.
FAQs
Can I use milk instead of heavy cream?
Yes, using milk will lighten the dish but may result in a thinner sauce. To keep it creamy, you can add a little extra flour when making the roux or use half-and-half as a middle ground.
What kind of potatoes work best?
Russet potatoes are ideal due to their starchiness, which helps the slices cook up soft and creamy without turning mushy. Thin slicing is key for even cooking.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the entire dish a day in advance, keep it covered in the fridge, then bake it fresh when ready. It’s a wonderful make-ahead recipe for holidays or gatherings.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and ensure all your cheeses and other ingredients don’t contain hidden gluten.
How do I get a crispy topping on my scalloped potatoes?
After the covered baking, uncover and bake longer to let the cheese bubble and brown. For extra crispiness, sprinkle a mix of breadcrumbs and melted butter on top before the final bake.
Final Thoughts
This Easy Cheesy Scalloped Potatoes Recipe is a showstopper that anyone can make, whether you’re a novice in the kitchen or a seasoned home cook. Its creamy layers and cheesy richness bring pure comfort with every forkful, perfect for sharing with family and friends. I promise once you try it, it’ll become a treasured recipe in your rotation, one that brings smiles and satisfying bites every single time. So grab those potatoes and get ready to indulge in a dish that’s both easy and delicious!
Print
Easy Cheesy Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A comforting and creamy casserole of thinly sliced russet potatoes baked in a rich, cheesy sauce made with cheddar, Parmesan, sour cream, and a hint of paprika. Perfect as a hearty side dish for family dinners or special occasions.
Ingredients
Potatoes
- 4 large russet potatoes, peeled and sliced thinly
Cheese
- 2 cups shredded cheddar cheese (or a mix of cheeses)
- 1/2 cup grated Parmesan cheese
Sauce
- 1 1/2 cups heavy cream (or milk for a lighter version)
- 1/2 cup sour cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Garnish
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Prepare Sauce: Melt the butter in a saucepan over medium heat until fully melted.
- Sauté Aromatics: Add the finely chopped onion to the melted butter and cook, stirring occasionally, until the onion softens and becomes translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, making sure not to brown it.
- Make Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook this mixture for about 1 minute to eliminate the raw flour taste.
- Add Cream: Gradually whisk in the heavy cream (or milk, if using) until the sauce is smooth and free of lumps.
- Simmer and Season: Bring the sauce to a gentle simmer, then stir in the sour cream, salt, black pepper, and paprika. Continue to cook for 3-5 minutes until the sauce thickens and is creamy.
- Layer Potatoes: Place half of the thinly sliced potatoes in an even layer in a prepared baking dish.
- Add Sauce: Pour half of the prepared creamy sauce evenly over the potato layer, spreading it gently to cover all slices.
- Add Cheese: Sprinkle half of the shredded cheddar and grated Parmesan evenly over the sauce.
- Repeat Layers: Arrange the remaining sliced potatoes on top, then pour the remaining sauce and sprinkle with the remaining cheddar and Parmesan cheeses.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in a preheated oven for 45 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the potatoes are tender when pierced and the top is golden brown and bubbling.
Notes
- For a lighter version, substitute heavy cream with whole milk or 2% milk, but the sauce may be less rich.
- You can prepare this dish a day ahead and refrigerate before baking; just increase baking time slightly if baking from cold.
- Add herbs like thyme or rosemary for extra flavor in the sauce if desired.
- Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to set up for easier serving.
- Using evenly sliced potatoes ensures even cooking; a mandoline slicer can help achieve consistent thickness.
