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Cheesy Scalloped Potatoes Recipe

Cheesy Scalloped Potatoes Recipe is a warm and creamy side dish recipe. It’s easy to make and even easier to eat!

Cheesy Scalloped Potatoes Recipe

This cheesy potato side dish recipe is perfect for the holidays. Serve it with Instant Pot Pot Roast, Corn Casserole, Green Beans Almondine, and Quick Bread for a delicious holiday spread. 

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Cheesy Scalloped Potatoes Ingredients

To make scalloped potatoes with cheese, you will need the following ingredients (see the recipe card below for exact amounts):

  • Yukon gold or russet potatoes: I have only tried this recipe using russet potatoes, but feel free to experiment with different types of potato.
  • Onion
  • Garlic
  • Salted butter: You can also use unsalted butter if desired
  • Evaporated milk: I have not tried this recipe using fresh milk, so I am not sure if it would work to boil it. The fresh milk may just need to be heated over the stove instead of being brought to a boil to prevent it from curdling.
  • Bay leaves
  • Salt and pepper
  • Dried thyme
  • Dry mustard
  • Dried rosemary
  • Parmesan cheese: The Parmesan cheese can be replaced with your favorite cheese, such as cheddar cheese.

Cheesy Scalloped Potato Recipe

Tools You Need to Make Scalloped Potatoes

Food processor – Using a food processor makings cutting veggies so easy, especially ones that make your hands stink!

Mandolin Slicer – This tool is so helpful for cutting perfect slices every time. It is totally optional though.

Medium-sized pot – I always use a non-stick pot when I am sauteing onion and garlic as they can burn easily. 

11 x 7 Baking Dish – I like to use an oval or colored baking dish as it makes for a pretty presentation, but a regular Pyrex works perfectly fine.

How to Make Cheesy Scalloped Potatoes Recipe

  1. Preheat the oven to 350 degrees.
  2. Saute onion and garlic. Melt butter in a medium-sized pot on the stove top over medium-high heat. Add the onion and garlic and heat, stirring until tender, for 3-4 minutes.
  3. Make the sauce. Pour 1 ½ cans of evaporated milk into the pot. Whisk in bay leaves, salt, thyme, pepper, dry mustard and rosemary. Bring to a boil, then reduce heat and simmer for 3-5 minutes.
  4. Layer the potatoes. Butter or grease an 11 x 7 casserole dish. Arrange the potato slices in the bottom of the pan.
  5. Add sauce to the pan. Take the bay leaves out of the milk mixture. Stir in Parmesan cheese until combined. Pour the cheese sauce over the potatoes.
  6. Bake the potatoes. Cover the dish with aluminum foil, pulling back one corner for steam to escape. Bake for 40 minutes before taking off aluminum foil and cooking for an additional 10 minutes, or until fork tender.
  7. Garnish with chopped parsley, optional.

Scalloped Potatoes with Cheese

Can I Make the Cheese Sauce Thicker?

The cheese sauce for this is not thick. It is creamier and saucier. I like scooping out the potatoes and ladeling the creamy sauce over the potatoes. If you are looking for a thicker sauce, add in 1 tablespoon cornstarch to the evaporated milk while it’s boiling until it reaches your desired consistency.

Can I Add Other Kinds of Cheese?

If you prefer to use a different kind of cheese, I like to stick to shredded cheddar cheese. Don’t be afraid to stray from cheddar cheese and be adventurous. Try Gruyere cheese, Danish blue cheese, provolone cheese, or a combination of cheeses.

How Do I Store Scalloped Potatoes?

Store scalloped potatoes for up to 4 days in the refrigerator. You can freeze them once they are completely cooled. Cut a piece of waxed paper and put it over the dish, then wrap the dish in aluminum foil. (If possible, underbake the potatoes so they won’t overbake when reheated).

Scalloped Potatoes Side Dish

How Do I Reheat Frozen Scalloped Potatoes?

Thaw in the refrigerator or use the microwave to speed up the process. Cover with plastic wrap, leaving a corner open to vent. Cook for 2 minutes at a time, using the microwave’s defrost setting. To reheat the potatoes from this point, continue to cover, venting one corner, and heat on high for 3 minutes. Stop for 30 seconds, then heat again for another 3 minutes. (Keep in mind that the microwave will not brown the potatoes).

To reheat in the oven, remove the plastic from the defrosted potatoes, cover with foil and preheat the oven to 350 degrees. Cook on the middle rack for 25 to 30 minutes, until the internal temperature reaches 165 degrees. Remove the foil and let the top crisp up for another 5 or 10 minutes.

Scalloped Potato Side Dish

The Best Potato Side Dish Recipes

If you love potatoes like me, you have to try these other delicious potato recipes.

Funeral Potatoes – This super cheesy side dish is made with frozen hash browns and a lot of pantry ingredients. Whip up a delicious side dish without any effort!

Roasted Potatoes – This basic potato dish is oven roasted with both butter and olive oil for ultimate flavor.

Twice Baked Potatoes – Take your potatoes to the next level with this twice baked potato recipe. They are topped with cheese, BBQ sauce, bacon and ranch dressing. YUM!

Cheesy Scalloped Potatoes Recipe

Cheesy Scalloped Potatoes Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Cheesy Scalloped Potatoes Recipe is a warm and creamy side dish recipe. It’s easy to make and even easier to eat!

Ingredients

  • 4 small/medium potatoes, peeled and sliced ¼ inch thick
  • 2 Tablespoons salted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ (12 ounce) cans evaporated milk
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon thyme
  • ½ teaspoon pepper
  • ½ teaspoon dry mustard
  • ¼ teaspoon rosemary
  • ½ cup Parmesan cheese
  • Chopped parsley, optional garnish

Instructions

  1. Preheat the oven to 350 degrees.
  2. Melt butter in a medium-sized pot on the stove top over medium-high heat.
  3. Add the onion and garlic and heat, stirring until tender, for 3-4 minutes.
  4. Pour 1 ½ cans of evaporated milk into the pot. Whisk in bay leaves, salt, thyme, pepper, dry mustard and rosemary. Bring to a boil, then reduce heat and simmer for 3-5 minutes.
  5. Butter or grease an 11x7 casserole dish. Arrange the potato slices in the bottom of the pan.
  6. Take the bay leaves out of the milk mixture. Stir in Parmesan cheese until combined.
  7. Pour the milk mixture over the potatoes. Cover the dish with aluminum foil, pulling back one corner for steam to escape.
  8. Bake for 40 minutes before taking off aluminum foil and cooking for an additional 10 minutes, or until fork tender.
  9. Garnish with chopped parsley, optional.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 901mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 5g

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