Cheesy Scalloped Potatoes Bake

Cheesy Scalloped Potatoes transforms simple pantry ingredients into a show-stopping side dish. The layers of tender potatoes and gooey cheese create a dish that pairs perfectly with roasted meats and elevates any special occasion meal.

The first time I baked this for a holiday dinner, the whole family begged for seconds and there were no leftovers. It is now my must-make for every winter gathering.

Ingredients

• Potatoes: select firm waxy potatoes like Yukon Gold for creamy results
• Mozzarella: provides subtle stretch and melts beautifully choose whole milk for richer flavor
• Cheddar: brings sharpness and a deep golden color aged cheddar gives the best results
• Cream: adds silkiness and richness use heavy or double cream for extra indulgence
• Milk: helps balance out the richness of the dish whole milk works best
• Butter: gives depth and infuses a nutty aroma melted for easy blending into sauce
• Flour: thickens the sauce to coat every potato layer opt for unbleached all-purpose
• Onion powder: builds flavor without needing chopped onions use fresh spices for best taste
• Garlic powder: brings warmth and savory aroma check freshness for maximum impact
• Salt: highlights the potato and cheese flavors taste and adjust before baking
• Black pepper: gives a mild heat crack fresh for peppery zest
• Parsley or dill: provides a fresh green finish brightens the dish at serving time

Instructions

Prepare the Baking Dish:

Butter a large ovenproof dish thoroughly this will keep the potatoes from sticking and helps achieve a crisp base

Slice the Potatoes:

Peel if desired then slice potatoes as thinly and evenly as possible use a sharp knife or mandolin for paper-thin rounds which helps them cook evenly and quickly

Make the Cheese Sauce:

In a saucepan melt butter on medium heat then whisk in flour cook together until smooth and just beginning to smell nutty avoiding any browning gradually pour in milk and cream whisking non stop to keep the mixture lump free let the mixture come up to a gentle boil then lower to a simmer whisk in onion powder garlic powder salt and pepper simmer until the sauce begins to thicken and coats the back of a spoon

Add the Cheese:

Stir in shredded mozzarella and cheddar slowly until fully melted and glossy this infuses the sauce with complex cheese flavor

Layer the Potatoes and Sauce:

Arrange the sliced potatoes in your prepared dish standing up or overlapping slightly for maximum crisp edges pour half of the hot cheese sauce over the first layer covering as much as possible tent with foil to keep in moisture

First Bake:

Place into a preheated 375F or 190C oven bake covered for 30 minutes to soften the potatoes and help flavors meld

Finish Baking:

Uncover remove foil and pour remaining cheese sauce over the top return to the oven bake for about an hour more until the top is golden bubbling and potatoes are fork tender

Garnish and Serve:

Allow the dish to rest outside the oven for at least 10 minutes garnish generously with chopped parsley or dill serve hot or warm alongside your main course

Cheddar might be my favorite addition because it melts into glorious little golden pockets throughout. One Christmas my niece declared this the best dish on the table and now her little hands help sprinkle the cheese.

Storage Tips

Let leftovers cool completely before covering tightly with foil and refrigerating keeps well for up to three days. Reheat individual slices in the oven or microwave for best texture. If you want to prep ahead make the full dish stop before the final baking and refrigerate then bake off fresh for serving.

Ingredient Substitutions

Gruyere or fontina can be swapped in for cheddar for a nutty or extra melty finish. Use broth in place of some milk for a lighter sauce. Dried thyme or a pinch of nutmeg give a subtle twist perfect for changing up the flavor profile.

Serving Suggestions

Pairs nicely with roasted chicken glazed ham beef or salmon. Brighten with a side salad of arugula or spinach. Try adding a sprinkle of crispy bacon or caramelized onions between potato layers for an even richer version.

Cultural and Historical Context

Scalloped potatoes are classic in French country cooking known as gratin dauphinois. The dish became a staple in American kitchens for holiday meals and potlucks thanks to its comforting character and adaptability. Fresh ingredients and careful layering are what make the texture so luscious and memorable.

Seasonal Adaptations

Top with thinly sliced tomatoes or zucchini in summer for freshness. Add nutmeg and roasted squash in autumn to cozy up the flavor. Mix in steamed asparagus or peas in spring for a burst of green.

Success Stories

Friends who claim not to like potatoes always scoop more onto their plates after trying this version. One Christmas we ran out halfway through dinner now I always double the recipe. Kids love helping layer the potatoes and sprinkle on cheese makes a great family cooking project.

Freezer Meal Conversion

Bake completely cool then freeze portions tightly wrapped in plastic and foil. Reheat from frozen in a covered dish at 350F until hot all the way through test with a fork in the center. Potatoes may soften slightly but the flavor stays rich and satisfying.

This side dish will be the talk of your table for holidays and weeknights alike. Enjoy the golden cheese and creamy layers bite after bite.

Common Recipe Questions

→ How thin should the potato slices be for best texture?

Slicing potatoes as thinly and evenly as possible helps them cook faster and achieve a crisp yet creamy texture. Using a mandolin ensures consistent thickness.

→ Can I use different cheeses in this dish?

Absolutely! Try mixing in gruyere, parmesan, or fontina with the mozzarella and cheddar to create a richer flavor profile.

→ How can I make the top extra golden and crispy?

Remove the foil during the last hour of baking and use a little extra cheese on top for a beautiful golden crust.

→ Is it necessary to peel the potatoes first?

Peeling is optional. Leaving skins on adds texture and nutrients, while peeling produces a smoother finish.

→ What’s the best way to prevent sticking and mushiness?

Arrange potato slices evenly, soak in cold water to remove excess starch, and generously butter the baking dish to prevent sticking.

→ Can I add other ingredients for variety?

Yes; layer in cooked bacon, ham, mushrooms, or broccoli for added flavor and texture, if desired.