Oh my goodness, let me tell you about these Creamy Scalloped Potatoes with Cheese Sauce! They’re one of those comforting side dishes that make you feel all warm and cozy inside, perfect for family dinners or special occasions. I remember the first time I made them for a holiday gathering; they disappeared in minutes! My husband and our cat, Luna, both eyed them like they were the best treasure ever. Trust me, once you serve these up, everyone will be asking for seconds.
The creaminess of the sauce combined with the tender potatoes is just heavenly. Each bite is cheesy and rich, making them the ultimate comfort food. Plus, they’re super simple to whip up! With just a handful of ingredients and a little time in the oven, you get a delicious, golden-brown dish that’s sure to impress. If you’re in the mood for something extra special, you might also want to check out my recipe for Garlic Bread; they pair together perfectly for a cozy meal!
Why You’ll Love This Creamy Scalloped Potatoes with Cheese Sauce
- Irresistibly creamy and cheesy with sharp cheddar cheese melting throughout
- Simple ingredients come together for a rich and comforting dish
- Perfectly layered for an impressive presentation
- Easy to prepare ahead of time—just pop it in the oven when you’re ready!
- Versatile option—add cooked bacon or ham for extra flavor
- Great for gatherings—serves a crowd and pairs well with any protein
This recipe is a classic comfort dish that not only warms your heart but also makes your kitchen smell heavenly while baking!
How to Make Creamy Scalloped Potatoes with Cheese Sauce
This creamy and cheesy scalloped potatoes recipe is one of my absolute favorites! It’s comfort food at its finest and makes for a fantastic side dish for any occasion—think family gatherings, holiday meals, or simply a cozy night in.
What You’ll Need:
- Russet potatoes – 4 large, peeled and thinly sliced. I love using russet potatoes for their starchy texture, which holds up beautifully.
- Onion – 1 cup, finely chopped. A sweet onion really enhances the flavor, but any onion works well!
- Butter – 3 tablespoons to create a rich base for your sauce. Unsalted butter is my go-to, allowing for better control of seasoning later.
- All-purpose flour – 3 tablespoons for thickening the sauce.
- Milk – 2 cups. I generally use whole milk for a creamier texture.
- Sharp cheddar cheese – 2 cups shredded (divided). I recommend buying block cheese and shredding it yourself for the best melt!
- Garlic powder – 1 teaspoon to add a hint of flavor.
- Salt – 1 teaspoon for seasoning.
- Black pepper – 1/2 teaspoon to taste.
- Paprika – 1/4 teaspoon (optional, for garnish) for a pop of color.
The Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, melt the butter. Once melted, add the finely chopped onion and sauté until it’s translucent, about 5 minutes.
- Stir in the flour and cook for another minute, allowing it to bubble gently but not brown.
- Gradually whisk in the milk, stirring continuously until the mixture thickens and starts to simmer. This is the base of your lovely cheese sauce!
- Remove the skillet from the heat and stir in 1.5 cups of the shredded cheddar cheese, garlic powder, salt, and pepper. Mix until the cheese is melted and everything is well combined.
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes evenly. Pour half of the cheese sauce over the potatoes.
- Repeat the layers with the remaining potatoes and sauce, ensuring the top layer is generously covered with the remaining cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly. Your kitchen should smell divine!
- If desired, sprinkle with paprika before serving for that extra touch of color.
- Let the dish rest for 10 minutes before serving; it will be nice and creamy!
Enjoy your creamy scalloped potatoes as a perfect side dish or even on their own! And if you’re feeling adventurous, feel free to stir in some cooked bacon or ham for an added hearty twist. Happy cooking!
Can I Use Other Types of Potatoes?
Yes, you can use different varieties like Yukon Gold or red potatoes! Just keep in mind that they may have a creamier texture or a bit of a waxy consistency compared to russets, which tend to be fluffier. Adjust cooking times slightly if the slices are thicker.
How Can I Make This Dish Gluten-Free?
No problem! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water to form a slurry before adding it to the milk to avoid clumping. Also, ensure that your cheese is labeled gluten-free.
Can I Prepare This Dish in Advance?
Absolutely! You can assemble the scalloped potatoes and cheese sauce ahead of time. Cover the baking dish with foil and refrigerate for up to 24 hours. When ready to bake, uncap the foil and add an additional 10-15 minutes to the baking time, as it will be starting from a cooler temperature.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm them up in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through, to maintain the creaminess of the cheese sauce.
