cheesy scalloped potatoes recipe
The Best cheesy scalloped potatoes recipe
I’ve made this recipe for years, especially when the kids are home from school or when we’re hosting a small gathering. It’s the kind of dish that serves six or eight comfortably, and it’s easy to double if you’re feeding a bigger crowd. The potatoes soak up the flavor of the broth and the cheese, making every bite satisfying. Plus, it’s a great way to use up extra potatoes, whether they’re from the fridge or a fresh haul. And the best part? It’s a meal that feels like a treat, but it’s actually pretty healthy—packed with fiber and vitamins from the potatoes and a satisfying protein boost from the cheese. It’s the kind of dish that makes you feel like you’re doing something good for your family, even if it’s just a simple weeknight dinner.
Classic Cheesy Scalloped Potatoes
A comforting, creamy baked potato dish with a rich, cheesy topping that’s perfect for weeknight meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 large russet potatoes (about 4 lbs)
- 1 tbsp olive oil
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 375°F. Peel and cut potatoes into ½-inch thick slices. Lightly coat with olive oil and arrange in a single layer in a baking dish. -
2
In a bowl, whisk together heavy cream, garlic powder, onion powder, salt, and pepper until smooth. -
3
Spread half the cheese evenly over the potatoes. Pour half the cream mixture over the cheese, then repeat with the remaining cheese and cream. -
4
Bake uncovered for 25 minutes until potatoes are tender and the top is golden. Broil for 1–2 minutes to melt the cheese.
🔧Equipment
- Mixing bowl
- Cutting board
- Sharp knife
- Baking dish (9×13 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
- Tip: For extra crispiness, broil for 1–2 minutes at the end.
- Tip: Use a fork to gently press potatoes to help them absorb the sauce.
Watch Video Of How Classic Cheesy Scalloped Potatoes Works
❓ Frequently Asked Questions About Cheesy Scalloped Potatoes
How do I know when the scalloped potatoes are done?
When the potatoes are fully cooked, the top layer will be golden brown and crispy, and the edges of the potatoes should pull away from the dish slightly. The center should be creamy and tender, not mushy. If the dish isn’t quite crispy enough, you can broil it for 2–3 minutes at the end for extra browning.
Can I make this recipe ahead of time?
Yes, you can prepare the scalloped potatoes up to 24 hours in advance. Store them in an airtight container in the fridge. Reheat gently in a 350°F (175°C) oven for 20–25 minutes, or use a microwave on low heat until heated through. Adding a splash of milk or cream before reheating helps restore that creamy texture.
What can I substitute for the heavy cream if I don’t have any?
If you’re out of heavy cream, you can use a mix of whole milk and a little extra cheese for richness. For a dairy-free option, try unsweetened almond milk blended with a bit of melted butter or coconut cream for a similar consistency. Just reduce the amount of cheese slightly to compensate.
Why did my scalloped potatoes turn out too soggy?
Soggy scalloped potatoes usually happen when the cheese melts too quickly or the potatoes aren’t sliced thin enough. To fix it, make sure your potato slices are even and about ¼-inch thick. Also, reduce the oven temperature slightly (around 325°F/165°C) and cover the dish with foil for the first half of the baking time to prevent over-melting.
Can I add other vegetables to this recipe?
Absolutely! For extra flavor and nutrition, you can fold in diced carrots, green onions, or even diced bell peppers. Just make sure they’re cut small enough to cook through evenly. A sprinkle of fresh herbs like parsley or chives on top adds a nice finishing touch.
