Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are a classic side dish that really makes a dinner special. Rich, comforting, and always a welcomed sight are scalloped potatoes coming hot and bubbly out of the oven.

We recently had a big ham and what goes better with that than these potatoes they are also great with steak, chops, chicken, turkey, and more. 

Another great potato side dish is our Baked Cheddar Hashbrown Casserole, it is great for the holidays too!

Gratin is a great technique to make a dish look over the top delicious. Whether it is cheese, breadcrumbs, egg or butter, all of them give you a gorgeous browned appetizing topping to first appeal to the eyes!

You must agree that this is very tantalizing looking. Is there anything better than cheddar and potatoes to make you feel all wonderful inside? A true indulgence that is worth every calorie. 

I have tried to lighten up scalloped potatoes and you kind of end up with a watery mess.

I am using 3% milk though instead of cream and this gives you perfect saucy satisfying potato with a few lower calories but with all that cheese it is kind of a losing battle!!

For The Holidays or Anytime

Why wait for the holidays when you can dive right into this at any time. I like adding some chicken stock in place of some of the milk.

With this, you are just amping up the flavor profile even more. Keep the spices fairly simple though, salt, pepper, paprika, and garlic are all you need.

A quick sprinkle of parsley gives the dish the added color in the end. 

How to Make Cheesy Scalloped Potatoes

The key for me to make great scalloped potatoes is to layer them! Potatoes, cheesy sauce, more potatoes more sauce and then more cheese.

Scalloped potatoes have to bake in a hotter oven like 400F and for a good hour or so. Test them to see if they are done.

You can always place a lid or foil on them if the potatoes are still not tender but the top is browning too much.

This spring/summer when you have a cooler day pop these into the oven, man, they would go crazy good with a steak. Reminds me of something you would get at a nice steak house like Ruth’s Chris.

Leftovers also freeze well to make a quick yummy side again for another day.

I have done a few of Ruth’s Chris copycat dishes like Ruth’s Chris Copycat Sweet Potato Casserole, Ruth’s Chris Copycat BBQ Shrimp or Copycat Ruth’s Chris Shoestring Fries, just to name a few.

This one would rank right up there with those. Nothing better than a delicious side with a great entree!!

Slide this recipe into your repertoire and you will be getting rave reviews!! Bon Appetit!!

Cheesy Scalloped Potatoes Recipe

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Cheesy Scalloped Potatoes

Yield: 10-12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Additional Time: 40 minutes

Total Time: 2 hours 20 minutes

Cheesy Scalloped Potatoes are a classic dish that is loved the world over. With its rich sauce and comforting cheese, this is a dish that is always a sure fire hit.

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Ingredients

• 3 Tbsp. butter
• 1 medium onion, diced
• 2 tsp. garlic, minced
• 3 Tbsp. flour
• 1/2 cup chicken or vegetable stock
• 2 cups 3% milk
• 1 tsp. salt or to taste
• 1/2 tsp. black pepper or to taste
• 1/2 tsp. paprika
• 3-4 lbs. russet potatoes
• 2 cups cheddar cheese, grated (I like to use aged cheddar)
• Parsley for garnish

Instructions

Preheat oven to 400F.

Grease a 9x13" pan or equivalent and set aside.

In a medium saute pan add the butter and saute the onion over medium heat for about 4 min. Add the garlic and saute for another 1-2 min. Stir in the flour and cook stirring for 1 min. Whisk in the stock and milk slowly. Add in the salt, pepper, and paprika. Continue to whisk until mixture bubbles and thickens. Remove from heat and set aside.

Have all ingredients prepared and then peel and slice the potatoes, into 1/8" slices. Place half of the potatoes in the bottom of the greased pan. Salt and pepper. Top with 1/2 the sauce and 1 cup of cheddar cheese. Repeat. Bake for 30-40 min. with the cover on or aluminum foil. Then remove the lid or foil and bake for 30 min. or until bubbly, browned and the potatoes are tender.

Sprinkle with parsley and serve hot.

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