Cheesy Scalloped Potatoes
Highlighted under: Nourishing Comfort Bowls
Last Thanksgiving, I was frantically trying to make space in the oven to cook my famous turkey when a dear friend suggested I try layering my potatoes with cheese. I had never made cheesy scalloped potatoes before, and honestly, the idea felt a bit intimidating at first. But I went for it, and the result was a creamy, cheesy dish that has become a staple in my home. My family initially protested saying they wanted plain mashed potatoes, but as soon as they took a bite, they were asking for seconds!
Once I decided to give cheesy scalloped potatoes a shot, I got my hands on some Yukon Gold potatoes, which are ideal for this kind of dish. My friend suggested using Gruyère cheese for that nutty taste, and wow, it made a real difference. I sliced the potatoes thinly and layered them with cheese and cream. At one point, I rushed things a bit and accidentally let the cream boil over, which burned the bottom of the pan. That taught me to always keep an eye on the heat!
The next time I made it, I made sure to stir the cream mixture often and used a low simmer, which kept everything creamy without any burnt bits. Now, every holiday, my friends and family count on my cheesy scalloped potatoes to be part of the spread, and honestly, there's no better feeling than seeing those smiles around the table.
Getting the Texture Right for Cheesy Scalloped Potatoes
The key to great cheesy scalloped potatoes is getting your potatoes thin enough, so they cook evenly. I find that using a mandoline slicer makes this step a breeze, but if you don’t have one, just take your time with a sharp knife. Aim for about an eighth of an inch thick; this helps them absorb that creamy goodness while cooking.
When layering those potatoes, be mindful of how you distribute the cheese and cream mixture. Too much cream in a single layer can make the dish soggy, and nobody wants that! A light hand works wonders here. You'll want each layer of potatoes to have just enough cream to coat them and keep them from drying out.
Ingredient Notes
I usually go for Gruyère because it melts like a dream and adds a bit of nuttiness, but if it’s out of stock or a bit pricey, you can switch it up with Swiss cheese. Sharp cheddar brings a lovely contrast and some tang—don’t skip it, but feel free to mix in other cheeses too. Parmesan or Monterey Jack can also be delicious.
When selecting your potatoes, Yukon Golds are my go-to for their creamy texture, but you could experiment with russet potatoes if that's all you have on hand. Just slice them thinner to counteract their tendency to fall apart. I’ve made these with half-and-half instead of heavy cream before, and while the texture isn’t quite as rich, it still turns out tasty.
Ingredients
Ingredients
For the Cheesy Scalloped Potatoes
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups Gruyère cheese, grated
- 1 cup sharp cheddar cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter, for greasing the dish
Instructions
Instructions
Prep the Baking Dish
Preheat your oven to 375°F (190°C). Grab a medium baking dish and butter it generously to keep the potatoes from sticking. I like to use my hands to really coat the dish, but a paper towel works just fine too.
Make the Cream Mixture
In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, and black pepper. Stir it often and let it come just to a simmer. Keep an eye on it, as you don’t want it to boil over like I once did! Turn off the heat once it's warmed up.
Layer the Potatoes
Start layering your ingredients. Place a layer of potatoes at the bottom of the dish, then sprinkle some Gruyère cheese over them. Pour a little of the cream mixture on top. Repeat this process for a few layers, ending with a layer of potatoes and covering it with a good amount of sharp cheddar cheese. I usually pile on the cheese because, well, I just can’t get enough!
Bake
Cover the dish with aluminum foil and bake it in the preheated oven for about 30 minutes. Then, remove the foil and let it bake for another 15 minutes. The edges should be bubbly and golden when it’s done. Take it out and let it sit for about 10 minutes before serving; this will help it firm up a bit.
Scaling Cheesy Scalloped Potatoes for a Crowd
If you’re thinking of making this for a crowd, you can easily double the recipe. Just use a larger baking dish and make sure to keep the baking time a little longer, probably around 15 to 20 minutes more. You want the potatoes to be fork-tender, which you can check with a sharp knife—if it slides in without any resistance, you’re good to go.
Another tip for scaling is to layer the potatoes a bit thicker when you have a bigger dish. That way, they cook evenly without overcooking the top. Remember, cover it up with foil for the first half to keep the moisture in, and as always, let it rest for about 15 minutes after baking. This way, those cheesy layers have time to settle.
Cheesy Scalloped Potatoes
Created by: The Tastycrafter Team
Recipe Type: Nourishing Comfort Bowls
Skill Level: Intermediate
Final Quantity: 6.0
What You'll Need
For the Cheesy Scalloped Potatoes
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups Gruyère cheese, grated
- 1 cup sharp cheddar cheese, grated
- 3 cloves garlic, minced
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter, for greasing the dish
How-To Steps
Preheat your oven to 375°F (190°C). Grab a medium baking dish and butter it generously to keep the potatoes from sticking. I like to use my hands to really coat the dish, but a paper towel works just fine too.
In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, and black pepper. Stir it often and let it come just to a simmer. Keep an eye on it, as you don’t want it to boil over like I once did! Turn off the heat once it's warmed up.
Start layering your ingredients. Place a layer of potatoes at the bottom of the dish, then sprinkle some Gruyère cheese over them. Pour a little of the cream mixture on top. Repeat this process for a few layers, ending with a layer of potatoes and covering it with a good amount of sharp cheddar cheese. I usually pile on the cheese because, well, I just can’t get enough!
Cover the dish with aluminum foil and bake it in the preheated oven for about 30 minutes. Then, remove the foil and let it bake for another 15 minutes. The edges should be bubbly and golden when it’s done. Take it out and let it sit for about 10 minutes before serving; this will help it firm up a bit.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 350
- Total Fat (g): 23.4
- Saturated Fat (g): 14.4
- Cholesterol (mg): 74
- Sodium (mg): 470
- Total Carbohydrates (g): 29.5
- Dietary Fiber (g): 2.2
- Sugars (g): 2
- Protein (g): 13.2