introduction
Easy Cheesy Scalloped Potatoes are creamy, gooey, and simple to make. You only need a few ingredients and basic steps. If you like simple potato dishes, this one is a good choice. For another sweet potato idea, check this best scalloped sweet potatoes.
why make this recipe
This recipe is warm and filling. It feeds a family and works for weeknights or holidays. It uses common ingredients and needs little hands-on time. The cheese makes it rich and the cream keeps it soft.
how to make Easy Cheesy Scalloped Potatoes
Slice potatoes thin. Make a simple cream sauce with butter, garlic, cream, and milk. Layer potatoes, pour sauce, and add cheese. Cover and bake, then finish uncovered so the top gets golden. For a smoky twist, try a related dish like cheesy ranch potatoes with smoked sausage for a main to go with these.
Ingredients :
- 4 large potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 3 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions :
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with butter.
- Arrange half of the sliced potatoes in the dish.
- In a saucepan, melt the butter over medium heat, add garlic, and sauté until fragrant.
- Add heavy cream and milk to the saucepan, and bring to a gentle simmer. Season with salt and pepper.
- Pour half of the cream mixture over the potatoes in the dish.
- Sprinkle half of the cheese over the cream.
- Repeat with the remaining potatoes, cream mixture, and cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- Let it cool slightly before serving, and garnish with fresh parsley.
how to serve Easy Cheesy Scalloped Potatoes
Serve warm. Cut into squares or scoop with a spoon. They pair well with roasted meat, grilled fish, or a fresh green salad. Add a sprinkle of parsley for color.
how to store Easy Cheesy Scalloped Potatoes
Cool to room temperature. Cover the dish with foil or move to an airtight container. Keep in the fridge for 3–4 days. To freeze, cut into portions and wrap well; freeze up to 2 months. Reheat in the oven at 350°F (175°C) until hot. For more make-ahead ideas, see easy crockpot sweet potatoes with marshmallows.
tips to make Easy Cheesy Scalloped Potatoes
- Slice potatoes evenly for even cooking.
- Use a sharp knife or a mandoline with care.
- Warm the cream mix before pouring to speed baking.
- Do not over-salt; cheese adds salt.
- Let it rest 5–10 minutes before serving so it firms up.
variation (if any)
- Add cooked ham or bacon between the layers.
- Use Gruyère or Monterey Jack instead of cheddar.
- Stir in thyme or rosemary for herbs.
- Mix in a little mustard to the cream for tang.
FAQs
Q: Can I use russet or Yukon potatoes?
A: Yes. Both work. Yukon has a creamier texture; russet is more starchy.
Q: Do I need to peel the potatoes?
A: You can leave the skin on for texture and nutrients. Wash well.
Q: Can I make this ahead and bake later?
A: Yes. Assemble and refrigerate for a few hours, then bake as directed. Add a few extra minutes if cold.
Q: Can I use low-fat milk instead of heavy cream?
A: You can, but the dish will be less creamy. Mix milk with a bit more butter for richness.
Conclusion
Simple and comforting, this dish is easy to make and loved by many. For more recipes and ideas, see Cheesy Scalloped Potatoes Recipe | I Am Baker, Easy Cheesy Scalloped Potatoes • Salt & Lavender, and Easy Cheesy Scalloped Potatoes – Flavor Mosaic.