Description

Cheesy scalloped potatoes are the ultimate comfort food, perfect for family dinners, holidays, or whenever you crave something rich and satisfying. This classic side dish features layers of thinly sliced potatoes baked in a creamy, cheesy sauce that melts beautifully and forms a golden crust on top. The combination of tender potatoes, rich cream, and gooey melted cheese makes this dish an indulgent favorite. It’s easy to customize with additional ingredients like bacon, ham, or vegetables, and can be prepared ahead of time, making it a convenient choice for gatherings. Whether you’re serving it alongside roasted meats or as a vegetarian main course, cheesy scalloped potatoes are guaranteed to be a hit at the table.

Ingredients

Scale

2 tbsp butter plus extra for greasing
1/2 medium onion minced
1 clove garlic minced
1 1/4 tsp salt
1/2 tsp ground black pepper
3/4 cup chicken stock
1 1/4 cups heavy cream add more if needed
1 1/2 to 1 3/4 pounds russet potatoes peeled and sliced 1/8 inch thick
3 cups shredded cheese 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan
1 tbsp parsley chopped, for garnish

Instructions

Preheat oven to 425°F (220°C).
Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced onion and sauté until soft and translucent, about 5 minutes. Add garlic, salt, and pepper; cook for 30 seconds until fragrant.
Stir in chicken stock and heavy cream. Add sliced potatoes, ensuring they are evenly coated.
Bring to a gentle simmer, cover, and cook on medium-low heat for 15-20 minutes, stirring occasionally, until potatoes are nearly tender.
Butter an 8 x 8-inch baking dish. Transfer the potato mixture to the baking dish. Top evenly with mixed cheeses.
Bake for 10-15 minutes, until the cheese is melted and golden brown. Let cool for a few minutes.
Sprinkle with parsley and serve warm.

Notes

Potato Selection: Use starchy potatoes like Russet for a soft, creamy texture or Yukon Gold for a slightly firmer bite with a buttery flavor.
Cheese Choices: Sharp cheddar provides a strong flavor, while Gruyère adds a nutty, more complex taste. For variety, you can mix cheeses or try adding Parmesan for a crisp, savory top layer.
Prepping Potatoes: Slice the potatoes uniformly (about 1/8 inch thick) to ensure even cooking. A mandoline slicer is ideal for this task.
Layering: Alternate layers of potatoes and cheese sauce for even distribution of flavors. Make sure to finish with a generous layer of cheese sauce on top to achieve a crispy, golden finish.
Cream and Butter: Heavy cream will yield the richest sauce, but you can substitute with half-and-half or whole milk if you prefer a lighter version. However, the sauce may be less creamy.
Baking: To ensure the potatoes cook through evenly, cover the dish with foil for the first 45 minutes of baking, then remove it to allow the top to brown.
Resting Time: Let the dish rest for 10 minutes before serving to allow the sauce to set, ensuring each portion is perfectly creamy.
Make Ahead: You can prepare the entire dish a day in advance. Simply assemble, refrigerate, and bake it before serving. Add extra baking time if the dish is cold when placed in the oven.
Freezing: This dish freezes well. To maintain the best texture, thaw it in the refrigerator before reheating in the oven.
Reheating: For best results, reheat leftovers in the oven to maintain the crispy top, or use an air fryer for a quicker crisping method.