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Cheesy Scalloped Potatoes, the ultimate comfort food that never fails to steal the spotlight at family gatherings and holiday feasts. This classic dish, featuring a delectable blend of Russet and Yukon Gold potatoes smothered in a homemade cheese sauce, is a true crowd-pleaser. The richness of the creamy sauce paired with the tender layers of potatoes creates a symphony of flavors that will have everyone coming back for seconds.
My journey with Cheesy Scalloped Potatoes began at an Easter dinner, where I decided to add a twist by incorporating smoked paprika into the recipe. That small change elevated the dish to a whole new level, garnering praise and making it a family favorite ever since. The subtle smokiness of the paprika complements the cheese beautifully, creating a harmonious balance of flavors that keeps everyone guessing what makes this dish so special.
One of the best parts about this Cheesy Scalloped Potatoes recipe is its versatility. While the combination of sharp cheddar and white cheddar is a winning duo, feel free to experiment with different cheese varieties like Gruyère or Monterey Jack for a unique twist. Whether served alongside a holiday ham, a juicy roast beef, or a simple roasted chicken, these potatoes are sure to add a touch of indulgence to any meal. Prepare them ahead of time for convenience, pop them in the oven, and get ready to bask in the warm, cheesy goodness that awaits!
Quick Benefits
- Creamy and Comforting: This cheesy scalloped potato dish is the epitome of comfort food, with a rich and creamy texture that melts in your mouth.
- Make-Ahead Convenience: Perfect for meal prep, you can assemble this casserole up to 24 hours in advance, refrigerate, and bake when ready for a stress-free side dish.
- Versatile Cheese Options: The recipe allows for flexibility with cheese choices, from sharp cheddar to Gruyère, creating different flavor profiles to suit your taste preferences.
- Perfect Potato Texture: The combination of Russet and Yukon Gold potatoes ensures a buttery texture with potatoes that hold their shape well and cook evenly.
Why You’ll Love This Irresistible Cheesy Scalloped Potatoes Recipe
- Rich and Creamy Texture: The combination of two potato varieties, Russet and Yukon Gold, results in a buttery texture that is both comforting and indulgent.
- Homemade Cheese Sauce: The creamy and flavorful homemade cheese sauce elevates this classic dish to a whole new level of deliciousness.
- Secret Ingredient: The addition of smoked paprika adds a subtle yet distinctive flavor that enhances the overall taste without overpowering the cheese.
- Make-Ahead Option: Perfect for busy days or special occasions, this dish can be assembled up to 24 hours in advance, allowing for easy preparation and convenience.
- Versatile Cheese Options: While the recipe calls for sharp cheddar and white cheddar, you can experiment with different cheeses like Gruyère or Monterey Jack for a unique and flavorful twist.
- Perfect Side Dish: These scalloped potatoes pair well with a variety of proteins, making them a versatile and complementary addition to any meal.
- Adaptable to Different Palates: Whether you prefer a more complex cheese flavor or a creamy melt, this recipe can be adjusted to suit your taste preferences.
- Fresh Ingredients: Using freshly grated cheese and slicing the potatoes thinly ensures a superior melt and optimal absorption of the sauce for a fresher and more flavorful outcome.
Ingredients for Irresistible Cheesy Scalloped Potatoes
Potatoes
- 2 lbs Yukon Gold Potatoes, peeled and sliced into 1/8 inch rounds
- 2 lbs Russet Potatoes, peeled and sliced into 1/8 inch rounds
Vegetables
- 1 medium sweet onion, thinly sliced
Butter and Seasonings
- 1/2 tablespoon dried parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup butter
- 1/4 teaspoon onion powder
- 1 teaspoon sea salt
- 4 cloves garlic, minced
Flour and Broth
- 1 cup low-sodium chicken broth
- 1/4 cup all-purpose flour
Dairy
- 2 cups 2% milk
- 1 cup freshly grated white cheddar, reserve 1/4 cup for top
- 2 cups freshly grated sharp cheddar, reserve 1/2 cup for top
How to Make Irresistible Cheesy Scalloped Potatoes
Step 1: Prepare the Oven and Pan
Preheat oven to 400°F (200°C) and grease a 9×13 inch casserole dish with olive oil or nonstick cooking spray.
Step 2: Make the Cheese Sauce
In a large skillet over medium-low heat, melt butter. Sauté minced garlic for 1 minute, then whisk in flour and cook for 3–4 minutes. Add spices and gradually whisk in chicken broth and milk. Simmer for 5 minutes, then reduce heat to low. Whisk in sharp cheddar and white cheddar until melted. Keep sauce warm.
Step 3: Assemble Layers
Layer half of the sliced potatoes and onions in the casserole dish, pour half of the cheese sauce over them. Repeat with remaining potatoes, onions, and cheese sauce. Sprinkle reserved cheeses on top.
Step 4: Bake the Dish
Cover the casserole with foil and bake for 30 minutes. Uncover and bake for another 30 minutes until the top is golden and bubbly. Allow to rest before serving.
Storage Tips
Once you have prepared and baked the delicious cheesy scalloped potatoes, it’s important to store any leftovers properly. Allow the dish to cool to room temperature before transferring it to an airtight container. Refrigerate the leftovers promptly, within two hours of cooking, to keep them safe to eat. The cheesy scalloped potatoes can be stored in the refrigerator for up to 3-4 days.
To reheat the leftover cheesy scalloped potatoes, preheat your oven to 350°F (180°C). Place the desired amount of potatoes in an oven-safe dish and cover it loosely with aluminum foil to prevent the top from getting too browned or dried out. Bake for about 20-30 minutes or until heated through. For a crispier top, remove the foil during the last 10 minutes of baking. Enjoy the reheated cheesy scalloped potatoes as a delicious side for another meal.
If you plan to freeze the cheesy scalloped potatoes, it’s best to do so before baking them. Assemble the dish as instructed in the recipe up to the point of baking. Cover the casserole dish tightly with plastic wrap and aluminum foil, then label it with the date before placing it in the freezer. When you’re ready to enjoy the frozen scalloped potatoes, allow them to thaw overnight in the refrigerator before baking according to the original recipe instructions. By properly storing and reheating the cheesy scalloped potatoes, you can continue to savor this comforting dish with its rich and creamy flavors.
Ingredient Substitutions
If you don’t have both Russet and Yukon Gold potatoes on hand, you can use just one type of potato for this recipe. Either variety will work well on its own, but keep in mind that Russet potatoes tend to be starchier while Yukon Gold potatoes have a creamier texture, so your final dish may have a slightly different consistency depending on the type you choose.
For the cheese sauce, feel free to experiment with different types of cheese if you don’t have sharp cheddar or white cheddar available. Gruyère, Fontina, or Monterey Jack are all excellent options that can bring a unique flavor profile to your scalloped potatoes. You can even mix different cheeses together for a more complex taste. Just keep in mind that harder cheeses like Parmesan can be used more sparingly to avoid overpowering the dish.
Remember to slice the potatoes thinly, about 1/8 inch thick, to ensure they cook evenly and absorb the creamy sauce properly. If you prefer a thicker or thinner cut, adjust the slicing accordingly, but keep in mind that the thickness will impact the cooking time. Additionally, covering the dish with foil during baking allows the potatoes to steam and absorb the sauce, while uncovering it towards the end helps create a golden, bubbly top layer for that perfect finishing touch.
Serving Suggestions
For a creative serving suggestion with these cheesy scalloped potatoes, try layering them in individual ramekins or mini cast iron skillets for a charming presentation at your next dinner party. Top each portion with a sprinkle of extra sharp cheddar and a touch of fresh parsley to add a pop of color and flavor. Serve these mini scalloped potato gratins as an elegant side dish that will impress your guests!
Another fun way to serve these cheesy scalloped potatoes is to scoop them into baked potato skins for a delightful twist on a classic loaded baked potato. After baking the potatoes, hollow out the shells slightly, fill them with the cheesy potato mixture, and top with crispy bacon bits and green onions for a tasty and visually appealing dish. These loaded scalloped potato skins are sure to be a hit at any casual gathering or game day party!
FAQs for Irresistible Cheesy Scalloped Potatoes
Can I prepare these cheesy scalloped potatoes in advance?
Yes, you can assemble the entire casserole up to 24 hours before baking, cover tightly with foil, and refrigerate. Just make sure to allow the dish to sit at room temperature for 30 minutes before placing it in the oven. You may need to add an extra 10 minutes to the covered baking time if the casserole is still cold from the refrigerator.
What other cheese combinations can I use for this recipe?
While the recipe calls for a combination of sharp cheddar and white cheddar, you can experiment with different cheeses. For example, try substituting Gruyère for the white cheddar for a nutty depth, or use Monterey Jack for a super creamy melt. Adding a small amount of Parmesan to the topping can also give extra crispiness to the browned top.
Why is it recommended to use freshly grated cheese for this recipe?
Freshly grated cheese is preferred as it melts better and offers a fresher flavor compared to pre-shredded options. This can significantly enhance the overall taste and texture of the cheesy scalloped potatoes.
Why is it important to slice the potatoes about 1/8 inch thick?
Slicing the potatoes about 1/8 inch thick is important to ensure they cook evenly and absorb the creamy sauce properly. Thicker slices may result in uneven cooking, while thinner slices may disintegrate or become mushy during baking.
Conclusion
As you take your first delicious bite of these Cheesy Scalloped Potatoes, I hope you feel the warmth and comfort that this classic dish brings to any table. The creamy homemade cheese sauce paired with the perfect combination of Russet and Yukon Gold potatoes creates a side dish that will have everyone coming back for seconds. Remember to savor each cheesy, tender potato slice and enjoy the rich flavors that come from the smoked paprika and sharp cheddar.
Whether you’re preparing these Cheesy Scalloped Potatoes for a holiday feast or a cozy family dinner, the love and effort you put into making this dish will surely be appreciated by all. Experiment with different cheese combinations to create your own unique twist, and don’t forget to pair these potatoes with your favorite proteins or vegetables for a complete and satisfying meal. Embrace the joy of cooking and sharing this delightful recipe with your loved ones, and let the cheesy goodness of these scalloped potatoes bring smiles to everyone around your table.
Irresistible Cheesy Scalloped Potatoes
Creamy, cheesy scalloped potatoes with a twist of smoked paprika, a perfect side dish for any gathering or holiday feast.
Prep Time20 Minutes
Cook Time60 Minutes
Total Time80 Minutes
CuisineAmerican
Skill LevelEasy
Servings10 Servings
Ingredients
Potatoes
- 2 lbs Yukon Gold Potatoes, peeled and sliced into 1/8 inch rounds
- 2 lbs Russet Potatoes, peeled and sliced into 1/8 inch rounds
Vegetables
- 1 medium sweet onion, thinly sliced
Butter and Seasonings
- 1/2 tablespoon dried parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup butter
- 1/4 teaspoon onion powder
- 1 teaspoon sea salt
- 4 cloves garlic, minced
Flour and Broth
- 1 cup low-sodium chicken broth
- 1/4 cup all-purpose flour
Dairy
- 2 cups 2% milk
- 1 cup freshly grated white cheddar, reserve 1/4 cup for top
- 2 cups freshly grated sharp cheddar, reserve 1/2 cup for top
Instructions
-
Prepare the Oven and Pan: Preheat oven to 400°F (200°C) and grease a 9×13 inch casserole dish with olive oil or nonstick cooking spray.
-
Make the Cheese Sauce: In a large skillet over medium-low heat, melt butter. Sauté minced garlic for 1 minute, then whisk in flour and cook for 3–4 minutes. Add spices and gradually whisk in chicken broth and milk. Simmer for 5 minutes, then reduce heat to low. Whisk in sharp cheddar and white cheddar until melted. Keep sauce warm.
-
Assemble Layers: Layer half of the sliced potatoes and onions in the casserole dish, pour half of the cheese sauce over them. Repeat with remaining potatoes, onions, and cheese sauce. Sprinkle reserved cheeses on top.
-
Bake the Dish: Cover the casserole with foil and bake for 30 minutes. Uncover and bake for another 30 minutes until the top is golden and bubbly. Allow to rest before serving.
