Cheesy Scalloped Potatoes Recipe
Cheesy scalloped potatoes: a comforting side dish made with thinly sliced potatoes baked in a creamy cheese sauce and layered with white cheddar. This cheesy potato casserole is golden brown, rich, and perfect for holidays, family dinners, or special occasions. A classic dish that delivers every time.
Servings 6 servings
Calories 998kcal
Equipment
Ingredients
Let's gather the ingredients!
- 3 pounds golden potatoes thinly sliced
- 1 medium onion finely chopped
- 6 cloves garlic minced
- 2 tbsp unsalted butter
- 2 tbsp dry herbs & spices such as BRAGG 24 herbs and spices
- 2 bay leaves dry
- 1 cup whole milk
- 3 cups heavy cream
- salt and ground black pepper to taste
- 4 1/2 cups white cheddar cheese grated
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the potatoes thinly using a food processor, mandoline, or knife.
- Finely chop the onion, mince the garlic, and grate the cheddar cheese.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until tender and slightly golden. Season with salt and pepper. Add the minced garlic and cook for 30 seconds.
- Add the sliced potatoes, milk, heavy cream, dry herbs, bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and cook on medium low heat until the potatoes are about ¾ cooked through, stirring frequently to prevent sticking.
- Remove and discard the bay leaves.
Layering:
- Pour one third of the potato mixture into the 13x9 inch baking dish, spreading evenly.
- Sprinkle about one-third of the grated cheddar cheese over the potatoes.
- Pour another one-third of the potato mixture over the cheese, spreading evenly.
- Sprinkle another one third of the grated cheddar cheese over the potatoes.
- Pour the remaining potato mixture over the cheese, spreading evenly.
- Sprinkle the remaining grated cheddar cheese on top.
- Bake for 25-30 minutes, until bubbly and the cheese is melted and golden. For a more golden and crisp cheese topping, increase the oven temperature to 425 degrees and continue baking for an additional 5-8 minutes.
- Allow the dish to cool for 5-10 minutes before serving. Enjoy your delicious scalloped potatoes as a side dish with your favorite main course.
Notes
- Slicing matters: Aim for potato slices about 1/8-inch thick. A mandoline gives the most even results, which means more consistent cooking thicker slices may need extra simmer time in step 6.
- Cheese swap: White cheddar gives a sharper, tangier bite while mozzarella melts stretchier and milder. Either works, use what you love, or split the difference and do a blend.
- Don't skip the pre cook: Simmering the potatoes in the cream mixture before layering (rather than baking raw slices) is what keeps this from turning out with underdone potatoes and overdone cheese on top.
- Storage: Leftovers keep in the fridge for 3-4 days. Reheat covered in a 325°F oven until warmed through. The microwave works too but the top won't stay as crisp.
- Freezing: This freezes well before or after baking. If freezing unbaked, thaw overnight in the fridge before baking as directed.
- Herb substitution note: If you don't have the Bragg 24 Herbs and Spices blend, a mix of dried thyme, rosemary, and parsley works nicely as a stand in.
Nutrition
Calories: 998kcal | Carbohydrates: 51g | Protein: 30g | Fat: 77g | Saturated Fat: 47g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 234mg | Sodium: 618mg | Potassium: 1245mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2839IU | Vitamin C: 48mg | Calcium: 791mg | Iron: 4mg