Cheesy Scalloped Potatoes are an easy delicious side dish for all your dinner and holiday plans. The recipe includes helpful hints and cheese substitutions.
Course side
Cuisine American
Keyword cheesy potato casserole, cheesy potatoes, cheesy scalloped potatoes, easy scalloped potatoes, homemade scalloped potatoes, how to make scalloped potatoes, potato casserole, scalloped potatoes, scalloped potatoes recipe
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 10
Calories 365kcal
Author Beth Pierce
Ingredients
2lbsRusset Potatoes peeled and sliced in 1/8 inch rounds
2lbsYukon Gold Potatoes peeled and sliced in 1/8 inch rounds
1medium sweet onion thinly sliced
1/4cupbutter
4clovesgarlic minced
1/4cupall purpose flour
1/4teaspoononion powder
1/4teaspoonsmoked paprika
1/2tablespoondried parsley
1teaspoonsea salt
1/2teaspoonfresh ground black pepper
1cuplow sodium chicken broth
2cups2% milk
2cupsfreshly grated sharp cheddarreserve 1/2 cup for top
1cupfreshly grated white cheddarreserve 1/4 cup for top
Instructions
Preheat oven to 400 degrees. Spray 9x13 inch casserole with olive oil or nonstick cooking spray.
In large skillet over medium low melt butter. Add minced garlic and saute for 1 minute; stirring constantly. Slowly whisk in flour; cook for 3 to 4 minutes whisking constantly. Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper. Slowly whisk in chicken broth and milk; alternating between the two. Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cups sharp cheddar and 3/4 cup white cheddar. Simmer while you layer the potatoes.
Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish. Pour 1/2 of the cheese sauce over the potatoes. Layer the rest of the potatoes and onions and and pour the rest of the cheese sauce over. Top with the remaining reserved cheese. Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes or until it is nicely browned on the top and bubbly.
Notes
Slice your potatoes slightly thin. One eighth to one quarter is a good rule of thumb so they cook all the way through.
I like a lot of garlic in this recipe because it adds such awesome flavor. However, if you are not a huge garlic fan adjust accordingly.
When making your sauce, do not boil it. A very low simmer is ideal for making this a nice creamy sauce that will hold up during baking.
Two percent milk is best in this recipe but I have used skim and whole with good success.
Finely grated cheese works best as it melts easier and it bakes up better looking on the top of the casserole.
Use good quality cheese and stay away from pre-shredded cheese. It contains preservatives and freshly shredded cheese packs so much more fresh flavor.
Cover the casserole with foil for the first thirty minutes of baking so the potatoes and sauce can get all bubbly. Remove the foil and allow the Cheesy Scalloped Potatoes to finish baking and nicely brown.