Cheesy Scalloped Potatoes is the ultimate side dish of perfectly cooked potatoes in a rich sharp cheese sauce and baked crisp in the oven. Irresistible!
Can we take a minute to talk about side dishes?
Everyone loves a big presentation of the main course at the dinner table. Usually that main course is some form of ham or turkey or chicken or burgers and the side dishes play second fiddle to that main dish.
I’m assuming that’s why they call it the “main dish”.
That’s all well and good but This Girl has a tendency to show more love to those accompanying bowl of yumminess than to the big item that is considered the most important component of the meal. As I mentioned in my Loaded Mashed Potato Casserole post, I totally dig potatoes! I love side dishes and if those side dishes are also potatoes, it is a win-win for this Irish girl. I will destroy that potato side dish three-quarters of the way through before I even look at whatever that main food item might be. The french fries are always eaten before the burger, the mashed potatoes are almost always eaten before the steak and, believe me, they might not be potatoes but the Creamy Macaroni and Cheese disappears before that Spicy BBQ Turkey Meatloaf is even looked at too.
I can’t help it, I don’t want to help it, I shouldn’t have to help it!
When I bring to the table a steaming hot casserole dish full of Cheesy Scalloped Potatoes, you better believe my husband knows he needs to portion out his before I even get near that bowl. Scalloped potatoes can be intimidating. Cook too long, they are mush. Don’t cook long enough and they are crunchy. And let’s not even talk about how much salt to use ….
I myself know that it took me rewriting this recipe probably five times before I finally had a recipe to fall in love with. This is that recipe!
This Cheesy Scalloped Potatoes recipe is super easy and even someone who maybe doesn’t cook that often will be able to serve up an amazing dish with no problems whatsoever. The trick is to boil the potatoes for about 10 minutes first and that way they soften up and you don’t have to cook your scalloped potatoes in the oven for an hour and a half. This cuts down on the cooking time tremendously! Once those potatoes are boiled, the rest is easy. You basically make a roux, add in your cheese and spices and then mix the potatoes in with the sauce, move it to an oven safe casserole dish and then bake in the oven for about half an hour.
That is all you have to do! See? Super easy!
So whether you are preparing a big meal for your family and friends this weekend or you are just looking to treat yourself, I hope these Cheesy Scalloped Potatoes make it to your dinner table soon.
HAPPINESS AND BLESSINGS! ~ HEATHER
Did you make this? Be sure to hashtag it #ThePackMomma or send me a pic! I’d love to see it! And don’t forget to leave me a comment and let me know how you liked it 🙂
- 4 lbs yukon potatoes, thin sliced peeled or not, personal preference
- 4 tbl butter
- 1 medium sized onion diced
- 4 cloves garlic minced
- 4 tbl flour
- 2 cup whole milk
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 16 oz sharp cheddar cheese shredded
- 6 oz swiss cheese shredded
- 3/4 cup parmesan cheese grated
- chives, parsley or green onion for garnish
Start by peeling (or not peeling if that is your preference) potatoes and slicing them all thin, approximately 1/4 of inch wide. Add potatoes to a large pot of salted water and bring to a boil.
Boil potatoes for about 10 minutes. Using a fork, check for doneness. You only want your potatoes to just be fork tender, not too soft. Drain water and return potatoes to the pot.
Preheat oven to 350 degrees and spray 9x13 pan with non stick spray. In a large skillet, add butter and melt over medium-high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for another minute.
Add in flour to skillet and whisk together with butter/onion/garlic and cook for approximately 1 minutes, whisking continuously. Pour in milk and cream and continue to whisk until all ingredients are smoothly incorporated.
Add spices into the mixture and continue whisking until it comes to a low boil. Add in cheeses and stir to combine until incorporated and cheese has melted
Add 1/3 of the potatoes to the baking pan and pour 1/3 of the cheese sauce over them. Add another 1/3 of the potatoes and add another 1/3 of cheese sauce. Finish with the final layer and move the pan to the oven. Bake for 25 minutes
Remove from oven and let set for 10 minutes. Garnish with chives, parsley or green onion and serve.
If you are able, buy block cheese and shred it yourself.. the preservatives in bagged pre-shredded cheeses will produce a more greasy dish.