Here’s a rich, creamy, and comforting recipe for Cheesy Scalloped Potatoes—perfect as a side dish for family dinners:
🥔 Cheesy Scalloped Potatoes
Ingredients (Serves 6–8)
- 4–5 medium potatoes (Yukon Gold or Russet), thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (warm)
- 1 cup heavy cream (optional, for extra richness)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated mozzarella or Parmesan (optional)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Optional: chopped parsley for garnish
Instructions
- Preheat Oven
- Preheat to 375°F (190°C). Grease a baking dish.
- Make the Sauce
- Melt butter in a pan over medium heat.
- Add garlic and cook for 1 minute.
- Stir in flour and cook for another minute (this makes a roux).
- Slowly whisk in milk (and cream if using).
- Cook until thickened, then add salt, pepper, and half the cheese. Stir until melted.
- Layer the Potatoes
- Arrange a layer of sliced potatoes in the baking dish.
- Pour some sauce over the layer.
- Repeat layers until all potatoes and sauce are used.
- Top with Cheese
- Sprinkle remaining cheese on top.
- Bake
- Cover with foil and bake for 40 minutes.
- Remove foil and bake another 20–25 minutes until golden and bubbly.
- Rest & Serve
- Let sit for 10 minutes before serving so it sets nicely.
Tips for Perfect Scalloped Potatoes
- Slice potatoes thin and evenly for even cooking.
- Add onions or cooked bacon between layers for extra flavor.
- If the top browns too quickly, loosely cover with foil.
💡 Quick Hack: For extra creaminess, mix in a little cream cheese or sour cream into the sauce—it makes the dish ultra-rich and smooth.
If you want, I can give you a quick stovetop + oven shortcut version that cuts the cooking time almost in half.
