Easy Cheesy Scalloped Potatoes Recipe
Introduction
Easy Cheesy Scalloped Potatoes are a comforting classic, perfect for family dinners or special occasions. Thinly sliced potatoes baked in a creamy, cheesy sauce create a rich and satisfying side dish everyone will love.
Ingredients
- 6 medium potatoes
- 1 cup full-fat milk (250 ml)
- 1 cup double cream / heavy cream (250 ml)
- 1 tbsp plain flour
- 30 g butter (2 tbsp)
- 1 cup Cheddar cheese (100 g)
- 2 tbsp grated parmesan
- 1 tbsp Dijon mustard
- A pinch of nutmeg
- Salt and pepper to taste
- 2 cloves of garlic
Instructions
- Step 1: Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Step 2: Peel the potatoes and wash them thoroughly.
- Step 3: In a saucepan over medium heat, melt the butter. Add the flour and stir quickly to form a roux.
- Step 4: Gradually add the milk while whisking continuously to prevent lumps.
- Step 5: Stir the sauce until it thickens slightly, then add the Cheddar cheese, parmesan, and double cream. Mix until smooth.
- Step 6: Peel and mince the garlic cloves, then stir them into the sauce.
- Step 7: Add the Dijon mustard, nutmeg, salt, and pepper to season the sauce well.
- Step 8: Slice the potatoes thinly. Grease a non-stick baking dish with butter and arrange a layer of overlapping potato slices.
- Step 9: Pour a quarter of the sauce over the potato layer, then add another layer of sliced potatoes.
- Step 10: Repeat layering with the remaining potatoes and sauce, finishing with sauce on top.
- Step 11: Cover the dish with foil and bake in the oven for one hour.
- Step 12: Remove the foil, increase the oven temperature to 220 degrees Celsius (410 Fahrenheit), and bake for an additional 15 minutes to brown the top.
- Step 13: Serve hot and enjoy your cheesy scalloped potatoes!
Tips & Variations
- For extra flavor, add chopped fresh herbs like thyme or rosemary to the sauce.
- Use a mandoline slicer to get even, thin potato slices for uniform baking.
- Try swapping Cheddar for Gruyère or a mix of cheeses for a different taste.
- For a lighter version, substitute half the cream with more milk or a lighter cream.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 180 degrees Celsius (350 Fahrenheit) until warmed through to retain the crispy top. Avoid microwaving to keep the texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of potatoes for scalloped potatoes?
Yes, starchy potatoes like Russets or Yukon Golds work best as they become tender and absorb the creamy sauce well without falling apart.
Do I need to pre-cook the potatoes before baking?
No, thinly slicing the potatoes allows them to cook fully in the oven during the baking time, ensuring they are tender and flavorful.
PrintEasy Cheesy Scalloped Potatoes Recipe
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced potatoes layered in a rich, creamy cheese sauce made with cheddar, parmesan, and a touch of Dijon mustard. Baked to golden perfection with a flavorful garlic-infused cream sauce, this comforting dish is perfect as a side or a hearty meal that’s simple to prepare.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Potatoes
- 6 medium potatoes
Sauce
- 1 cup full-fat milk (250 ml)
- 1 cup double cream / heavy cream (250 ml)
- 1 tbsp plain flour
- 30 g butter (2 tbsp)
- 1 cup Cheddar cheese (100 g)
- 2 tbsp grated parmesan
- 1 tbsp Dijon mustard
- A pinch of nutmeg
- Salt and pepper to taste
- 2 cloves garlic, peeled and minced
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the scalloped potatoes.
- Prepare Potatoes: Peel the potatoes thoroughly and wash them well to remove any dirt or impurities.
- Make Roux: In a saucepan over medium heat, melt the butter. Once melted, add the plain flour and stir quickly to form a roux that will thicken the sauce.
- Add Milk: Gradually whisk in the full-fat milk, mixing continuously to prevent lumps from forming in the sauce.
- Thicken Sauce & Add Cheese: Continue stirring the sauce until it slightly thickens. Then add the cheddar cheese, grated parmesan, and double cream to create a rich, cheesy sauce.
- Incorporate Garlic: Add the minced garlic cloves to the sauce to infuse it with savory flavor.
- Add Mustard & Seasoning: Mix in the Dijon mustard and season with nutmeg, salt, and pepper to taste for added depth.
- Slice Potatoes: Thinly slice the peeled potatoes to ensure even cooking in the layers.
- Layer Potatoes and Sauce: Grease a non-stick baking dish with butter. Arrange one layer of potato slices in the dish with slight overlapping.
- First Sauce Layer: Pour a quarter of the cheese sauce evenly over the potato layer.
- Repeat Layers: Add another layer of potatoes followed by more sauce. Repeat until all potatoes and sauce are used, finishing with a sauce layer on top.
- Bake Covered: Cover the baking dish with foil and place it in the oven. Bake at 200°C (390°F) for 1 hour, allowing the potatoes to cook through and flavors to meld.
- Brown the Top: Remove the foil, increase the oven temperature to 220°C (410°F), and bake uncovered for an additional 15 minutes to achieve a golden, crispy top layer.
- Serve: Remove from oven and serve the cheesy scalloped potatoes hot as a delicious side or main dish.
Notes
- Ensure potatoes are sliced thinly and evenly for uniform cooking.
- Use full-fat milk and cream for a richer sauce; low-fat substitutes will change the texture.
- Don’t skip the resting time in the oven with foil as it allows the potatoes to become tender.
- For a crustier top, you can add extra parmesan or breadcrumbs before the final bake.
- This dish pairs well with roasted meats or a fresh green salad.
Keywords: scalloped potatoes, cheesy potatoes, baked potatoes, comfort food, easy side dish, creamy potatoes, garlic potatoes, casserole
