Cheesy Scalloped Potatoes are full of bold and delicious flavors that will make your mouth water. It’s a classic recipe that your family will love this no-fail recipe!
I love creating and perfecting new recipes and this take on scalloped potatoes was no different.
We often get together with family for dinners and pot-lucks and I’m pretty sure next time we are assigned a side dish- this is the one I’ll volunteer to make.
It really is so easy and believe me when I tell you that the flavors are amazing.
It’s a great, classic home-style comfort food that both kids and adults enjoy.
If you have never had cheesy scalloped potatoes before- or never heard of it- you are in for a treat! These can replace any old potato dish and it is a great way to kick you meal up a notch or two.
What can I serve with Cheesy Scalloped Potatoes?
As with most side dishes you really can serve anything with it!
I think some sort of protein dish pairs particularly nicely with it though.
Think ham, turkey, meatloaf, roast, salmon or a pork tenderloin.
Here are a few of our favorite recipes:
Substitutions:
Substitutions
I have found that the perfect cheese combination is mozzarella and cheddar but you could swap it for another cheese you have on hand- it just won’t taste the same as my recipe.
Russett potatoes are the classic potato for scalloped potatoes. If you don’t have any than Yukon gold would be a good substitute.
Just as an FYI I don’t recommend using steamable bagged potatoes for this recipe- it would be too mushy and watery.
I haven’t tried it but you could swap the milk for canned milk, coconut milk or heavy cream.
faq
What is the difference between scalloped potatoes and potatoes au gratin? Scalloped potatoes are traditionally in a creamy sauce whereas potatoes au gratin have a crunchy breadcrumb topping
Can I add ham to the potatoes? Sure! You could add ham, bacon bits, peas- anything you think might taste good.
Can you make them ahead of time? Yes. You can either bake it as instructed, let cook and then refrigerate or assemble as instructed and bake the next day.
Are potatoes a grain? Potatoes are vegetables, not a grain.
Do you peel potatoes for scalloped potatoes? Typically no, but you can if you’d like. Just be sure to wash well and slice thin.
Ingredients
- Two Russett potatoes
- Mozzarella and cheddar cheese, shredded
- 1/4 cup butter 3 tablespoons flour
- 1.5 cups milk
- 3/4 cup Mozzarella and cheddar shredded cheese
- Salt
- Pepper
- Paprika
- Garlic powder
- Parmesan
Instructions
Wash potatoes.
Slice potatoes into thin, 1/4 inch pieces.
Spray a baking dish with cooking spray.
Fan them out in multiple layers across your baking dish until it’s filled.
Add mozzarella and cheddar in between each layer
On the stove, melt butter over medium heat.
Whisk in flour until a paste forms.
Lower heat to medium-low. Slowly pour in the milk and stir constantly until it starts to thicken.
Add in cheese and stir until everything is combined. Add salt, pepper, and paprika.
Pour sauce over the potatoes.
Top with grated Parmesan cheese and paprika.
Bake at 350 for about 50 minutes uncovered, or until potatoes are cooked through.
Cheesy Scalloped Potatoes
Ingredients
- Two russsett potatoes
- Mozzarella and cheddar
- 1/4 cup butter 3 tablespoons flour
- 1.5 cups milk
- 3/4 cup Mozzarella and cheddar
- Salt
- Pepper
- Paprika
- Garlic powder
- Parmesan
Instructions
- Wash potatoes.
- Slice potatoes into thin, 1/4 inch pieces.
- Spray a baking dish with cooking spray.
- Fan them out in multiple layers across your baking dish until it’s filled. Add mozzarella and cheddar in between each layer
- On the stove, melt butter over medium heat. Whisk in flour until a paste forms.
- Lower heat to medium-low. Slowly pour in the milk and stir constantly until it starts to thicken.
- Add in cheese and stir until everything is combined. Add salt, pepper, and paprika.
- Pour sauce over the potatoes. Top with grated Parmesan cheese and paprika.
- Bake at 350 for about 50 minutes uncovered, or until potatoes are cooked through.
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Katie Clark is a mom of three with a passion for creating home-cooked meals every night for her family. She has learned the skill of cooking from the time she was young and comes from a long-line of women who love to cook. Over the years, she has developed this skill to not only help her family but thousands around the world with her popular copycat recipes, jello salads, and twists on traditional favorites. She has a degree in journalism and loves to help others succeed in getting dinner on the table!
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