Cheesy Baked Scalloped Potatoes
Rich, creamy, and packed with cheddar cheese, these scalloped potatoes are the ultimate cozy side dish. Perfect for holidays or family dinners!
Equipment
- - 9×13-inch baking dish
- - Saucepan
- - Mandoline or sharp knife
- Whisk
- - Aluminum foil
Ingredients
- - 2 ½ pounds russet or Yukon gold potatoes thinly sliced
- - 3 tablespoons butter
- - ½ white onion chopped
- - 3 cloves garlic minced
- - 2 ½ cups heavy cream
- - 3 tablespoons all-purpose flour
- - Salt and black pepper to taste
- - 1 teaspoon thyme
- - ½ teaspoon cayenne pepper optional
- - 3 cups sharp cheddar cheese shredded
- - 1 tablespoon chopped chives optional
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Slice potatoes thinly (⅛–¼ inch).
- Melt butter in a saucepan. Add onions and cook 3 minutes. Add garlic, thyme, and flour. Stir 1 minute.
- Pour in heavy cream. Season with salt, pepper, and cayenne. Stir until smooth.
- Add 2 cups cheese. Stir until melted.
- Layer half the potatoes in dish. Pour over half the sauce. Sprinkle ½ cup cheese.
- Repeat with remaining potatoes, sauce, and cheese.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake 20–25 minutes more.
- Let rest before garnishing with chives or parsley.
Notes
- Can be prepped a day in advance and baked fresh.
- Use fresh-grated cheese for best melt and texture.
- Swap in Gruyère or white cheddar for flavor variation.
- Use fresh-grated cheese for best melt and texture.
- Swap in Gruyère or white cheddar for flavor variation.