Cheesy Scalloped Potatoes are the ultimate comfort food—layers of tender potatoes baked in a rich, creamy cheese sauce until golden and bubbling. This classic side dish pairs beautifully with roasted meats, holiday dinners, or even serves as a satisfying main course on its own. The secret to exceptional scalloped potatoes lies in thinly sliced potatoes, a smooth homemade cheese sauce, and slow baking that allows all the flavors to meld together perfectly.
What Makes Cheesy Scalloped Potatoes Special?
Unlike simple roasted potatoes, scalloped potatoes are baked in a creamy sauce that transforms ordinary ingredients into a luxurious dish. As the potatoes cook, they absorb the flavors of the cheese and seasonings while releasing their natural starches, creating a velvety texture throughout the casserole.
The result is a dish with a golden, slightly crisp top and soft, cheesy layers underneath.
Ingredients
- 2 pounds potatoes (Yukon Gold or Russet)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Butter or cooking spray for greasing the baking dish
Step 1: Prepare the Potatoes
Wash, peel, and slice the potatoes into thin, even rounds about ⅛ inch thick. Uniform slices ensure the potatoes cook evenly. A mandoline slicer can make this task easier, but a sharp knife works just as well.
Place the sliced potatoes in a bowl of cold water while preparing the sauce. This helps prevent discoloration and removes excess surface starch.
Step 2: Prepare the Baking Dish
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and helps with easy serving later.
Drain the potatoes and pat them dry with paper towels before assembling the casserole.
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