There’s something about scalloped potatoes that feels both nostalgic and flexible — a blank canvas for whatever cheese or herbs you like. I love how the creamy sauce seeps into each layer, making every bite a little indulgence. It’s a dish that’s simple to assemble, but feels special enough for a weekend dinner or holiday table.
Why I keep coming back to this dish
It’s straightforward, yet so satisfying. The way the cheese melts into the potatoes, creating that perfect gooey layer, is addictive. Plus, it’s one of those dishes that makes every meal feel like a small celebration, especially with a crispy top and tender interior.
Breaking down the key ingredients
- Russet potatoes: Starchy and fluffy when baked, they soak up flavors beautifully.
- Cheddar cheese: Sharp and gooey, it’s the core flavor; can swap for Gruyère for a nuttier twist.
- Garlic: Adds warmth and depth; skip if you prefer milder dishes.
- Butter: Rich and velvety, helps create that luscious sauce.
- Milk: Creamy and mild; substitute with half-and-half for extra richness.
- Smoked paprika: Gives a subtle smoky aroma and color, but can omit for a milder finish.
- All-purpose flour: Thickens the sauce; for gluten-free, try rice flour or cornstarch.
Tools and equipment you’ll need
- Mandoline or sharp knife: To slice potatoes thin and evenly.
- Medium saucepan: To make the cheese sauce.
- 9-inch baking dish: To layer and bake the potatoes.
- Measuring cups and spoons: To measure ingredients accurately.
- Aluminum foil: To cover and prevent over-browning.
Step-by-step: crafting your cheesy scalloped potatoes
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Peel and thinly slice 4 large russet potatoes, aiming for even, delicate rounds.
Step 3: Melt 2 tablespoons of butter in a medium saucepan over medium heat.
Step 4: Add 2 cloves of minced garlic and cook until fragrant, about 30 seconds. Then stir in 2 tablespoons of all-purpose flour.
Step 5: Gradually whisk in 1 cup of whole milk and bring to a gentle simmer, stirring constantly.
Step 6: Add 1 cup of grated sharp cheddar cheese, stirring until smooth and oozy.
Step 7: Layer the potato slices in a buttered 9-inch baking dish, overlapping slightly.
Step 8: Pour the cheese sauce over the potatoes, making sure every slice is coated.
Step 9: Sprinkle with a little extra cheese and a pinch of smoked paprika for color.
Step 10: Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
Cheesy Scalloped Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease a 9-inch baking dish with a little butter to prevent sticking.
- Using a mandoline or sharp knife, thinly slice the peeled russet potatoes into even rounds, about 1/8 inch thick. Arrange the slices in a bowl of water to prevent browning.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat, until it starts to foam softly and smell buttery.
- Add the minced garlic to the melting butter and cook for about 30 seconds until fragrant, with a gentle sizzle filling the air.
- Stir in the all-purpose flour and cook for another minute, whisking constantly until the mixture turns a light golden color and thickens slightly.
- Gradually pour in the milk, whisking continuously to create a smooth sauce. Bring it to a gentle simmer for 2-3 minutes until it thickens enough to coat the back of a spoon.
- Stir in the grated cheddar cheese until melted and the sauce becomes creamy and smooth. Add a pinch of smoked paprika for color and aroma, if using.
- Arrange a layer of potato slices in the prepared baking dish, overlapping slightly to cover the bottom.
- Pour a portion of the cheese sauce over the layer, ensuring each slice is coated and the dish starts to look creamy.
- Repeat layering with remaining potato slices and cheese sauce, finishing with a top layer of sauce and a sprinkle of extra cheese for a gooey finish.
- Cover the dish with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling.
- Remove the foil and bake for an additional 15 minutes, until the top is golden and crispy with bubbly edges.
- Let the dish rest for a few minutes out of the oven, then serve warm, enjoying the creamy, cheesy layers with a crispy top.
Cooking checkpoints and tips to keep in mind
- Potato slices should be thin and even for uniform cooking.
- Cheese sauce must be smooth and not too thick or runny.
- The dish should be bubbling around the edges when it’s ready.
- Golden edges and a slightly crispy top are signs of perfect baking.
Common mistakes and how to fix them
- Potatoes unevenly sliced, leading to uneven cooking.? Use a sharp knife or mandoline for even slices.
- Sauce is too watery or potatoes are undercooked.? Remove foil at the right time.
- Cheese separates or becomes greasy.? Stir cheese into sauce off heat.
- Dish looks pale or soggy.? Bake until bubbling and edges are golden.
Let the dish rest for about 10 minutes after coming out of the oven. This lets the sauce thicken up and the flavors meld. Then, serve it hot — a spoonful of creamy, cheesy potato goodness that’s perfect for a cozy night or a hearty weekend meal. Feel free to sprinkle fresh herbs or a dash of cayenne to make it your own, but honestly, it’s already pretty perfect as is.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.