A perfect side dish for any occasion, this Cheesy Scalloped Potatoes is going to be showstopper! These homemade scalloped potatoes are simple and packed with great flavors!
A good feast needs some delicious side dishes. Something starchy like rosemary cheddar cornbread or cheesy rosemary garlic monkey bread are always good ideas, but if this cheesy scalloped potatoes is on the table I will definitely help myself because it’s so good! No one can resist a delicious cheesy side dish like scalloped potatoes. It’s warm, comforting and full of cheese and sauce, bursting with so much flavor!
A scalloped potatoes recipe with so much cheese!
I guess we can all come to the conclusion that everyone loves potatoes! They’re creamy, starchy, versatile and oh, so good. But, what is your favorite kind of potatoes? I LOVE red potatoes, especially when they’re turned into homemade cheesy scalloped potatoes, which we are going to take a look at today.
I can never say no to a potato and cheese combination! It’s literally the best. That’s why this easy cheesy scalloped potatoes recipe is one of my absolute favorites. Layers of potatoes with a delicious sauce and so much cheese can only make a day better, right?
What I love about this scalloped potatoes with cheese is that you can make them ahead of time, which is perfect for Thanksgiving preparation as it can always get quite hectic on the big day. These cheesy scalloped potatoes are going to be a showstopper at your holiday table and everyone will ask for seconds!
How to cut potatoes for homemade scalloped potatoes
The key to a delicious and creamy cheesy scalloped potatoes dish is perfectly sliced potatoes. You can either use your food processor and its slicing blade or a mandoline slicer. Make sure you are very careful if using a mandoline, those things can be very sharp!
You can also simply use a very sharp knife to cut the potatoes. All that matters in this scalloped potatoes recipe is that potatoes are cut with the same thickness.
How do you make cheesy scalloped potatoes?
This cheesy scalloped potatoes recipe is so simple and easy to make. To make homemade cheesy scalloped potatoes you need base sauce. Start by melting the butter in a sauce pan and cooking the flour in it. Once the flour starts smelling nutty, slowly add the milk and stir well to avoid lumps. Once the sauce has the desired thickness and consistency, set it aside.
Arrange half of the sliced potatoes in an oven safe dish. Then top them with half the sauce and shredded cheddar cheese. Top with another layer of potatoes and finish with the remaining sauce and cheddar cheese. Top with some Parmesan and bake in the oven.
How long should I bake cheesy scalloped potatoes?
This depends on how thick the potato slices are. It usually takes between 60 to 90 minutes for homemade scalloped potatoes to bake. I usually cover the scalloped potatoes for the first 30 minutes and then bake them uncovered for the rest of the baking time.
Make-ahead cheesy scalloped potatoes
To make cheesy scalloped potatoes recipe ahead of time, prepare the dish as instructed and bake in the oven until the dish is completely cooked through. Let the cheesy scalloped potatoes cool completely and then cover and refrigerate for up to two days. To reheat, cover the cheesy scalloped potatoes with aluminum foil and bake in the oven at 350°F for about 20 to 30 minutes until it’s fully heated through.
Slow cooker cheesy scalloped potatoes
Follow the recipe as instructed. Coat the bottom of the slow cooker with a cooking spray and arrange the potatoes at the bottom of the slow cooker, overlapping in a single layer and top with cheese and the sauce. Top with Parmesan and cook on high for 4 hours or until the potatoes are fully cooked.
Notes and tips to make these cheesy scalloped potatoes:
- Make sure the potato slices have the same thickness,If some are thin and some are thick, the dish won’t cook evenly which will result some parts to be mushy and others be hard.
- Mix the flour mixture with some milk to form a paste, then add the rest of the milk to the flour mixture and whisk well while cooking. This is for the mixture to be lump-free.
- To have a lump-free and creamy sauce, use the milk room temperature.
- Can I freeze cheesy scalloped potatoes? I don’t suggest freezing scalloped potatoes because of the sauce and the cheese. Cheesy scalloped potatoes will lose their texture if frozen and then reheated or baked.
- While baking the dish uncovered, if you see that the top if fully golden but the potatoes are not fully cooked yet cover again with aluminum foil until they’re fully cooked.
- I prefer to reheat this dish in the oven, but if you would like to microwave it, make sure to check the center to see if it’s fully heated.
This quick and easy scalloped potato recipe is a basic one that can be a star of any table, especially a Thanksgiving feast! You can make this dish at home and take it to a Thanksgiving party and wow everyone. The addition of blue cheese makes this dish quite unique! I know I’m going to make this dish again for Thanksgiving. After all, there is no such thing as too much potatoes.
Looking for more Thanksgiving dishes?
- Sweet potato casserole with marshmallows and pecans
- Homemade Cranberry Apple Sauce
- Easy Homemade Stuffing
- Turkey Gravy Recipe
- Slow Cooker Turkey Breast Recipe
- Garlic Butter Mashed Potatoes
- Herb Roasted Turkey Breast
The Best Homemade Cheesy Scalloped Potatoes
A perfect side dish for any occasion, this Homemade Cheesy Scalloped Potatoes is going to be showstopper! It's simple and packed with great flavors!
- 2 tbsp Unsalted Butter
- 2 tbsp Olive Oil
- 3 tbsp All Purpose Flour
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 cups Whole Milk
- 6-8 Red Potatoes
- 1 cup shredded white cheddar
- 1 cup Parmesan Cheese
Preheat the oven to 375F. Coat an oven safe dish with nonstick spray.
Place a saucepan on the burner and turn the heat on. Add butter to the sauce pan, once it's almost melted, add the olive oil.
Add in the flour, stir until it smells a little bit nutty, for about 3 minutes.
Add in onion and garlic powder, stir for one minute.
Add 1/4 cup milk, mix well until it forms a paste, then add the milk slowly and gradually until all is added. Stir constantly to avoid lumps.
Stir and cook until the sauce thickens a little bit just enough that it's not watery anymore.
Slice the red potatoes evenly, make sure all the slices have the same thickness.
Arrange the potato slices in the oven safe dish in circles, overlapping in a single layer.
Sprinkle shredded white cheddar all over the potatoes.
Pour the white sauce you made in the sauce pan over the potatoes, make sure they're covered.
Sprinkle Parmesan cheese on top. Cover with aluminum foil.
Bake in the oven for 40 minutes covered. Then uncover and bake for an additional 30 minutes until potatoes are fully cooked and the sauce is golden and bubbly.
Slow cooker scalloped potatoes: Follow the recipe as instructed. Coat the bottom of the slow cooker with a cooking spray and arrange the potatoes at the bottom of the slow cooker, overlapping in a single layer and top with cheese and the sauce. Top with parmesan and cook on high for 4 hours or until the potatoes are fully cooked.