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Easy Cheesy Scalloped Potatoes Recipe

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4.2 from 11 reviews

This recipe for Easy Cheesy Scalloped Potatoes features thinly sliced russet or Yukon gold potatoes baked in a creamy, garlicky cheddar cheese sauce infused with fresh thyme and a hint of cayenne pepper. The layers are baked until bubbly and golden, making a comforting, flavorful side dish perfect for family dinners or holiday meals.

Ingredients

Potatoes

  • 2-1/2 pounds russet or Yukon gold potatoes, thinly sliced (40 ounces)

Sauce

  • 3 Tablespoons butter (1.5 ounces)
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2-1/2 cups heavy cream (20 ounces)
  • 3 Tablespoons all-purpose flour (1.5 ounces)
  • salt and pepper to taste
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon cayenne pepper (optional)

Cheese and Garnish

  • 3 cups cheddar cheese, grated (12 ounces block cheese to generate 3 cups shredded)
  • 1 Tablespoon chives, chopped (optional)

Instructions

  1. Prepare Potatoes: Peel the potatoes if desired and thinly slice them evenly, about 1/8 to 1/4 inch thick.
  2. Melt Butter and Cook Onions: In a saucepan over medium heat, melt 3 tablespoons of butter. Add the chopped onions and cook for about 3 minutes until soft.
  3. Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, cooking for about one minute to release their flavors.
  4. Create Roux: Sprinkle in 3 tablespoons of all-purpose flour and stir continuously to form a roux, which will thicken the sauce.
  5. Add Cream: Gradually pour in the heavy cream, stirring constantly to avoid lumps.
  6. Season Sauce: Add salt, pepper, thyme, and optional cayenne pepper to taste, stirring to combine.
  7. Incorporate Cheese: Stir in 2 cups (8 ounces) of shredded sharp cheddar cheese until melted and the sauce is smooth, then remove from heat.
  8. Prepare Baking Dish: Butter or spray a baking dish with cooking spray to prevent sticking.
  9. Layer Potatoes and Sauce: Place half of the sliced potatoes in the bottom of the dish, pour half of the cheesy cream sauce over them, and sprinkle with half of the remaining shredded cheddar cheese.
  10. Repeat Layers: Repeat the layering of remaining potatoes, sauce, and cheese.
  11. Add Garnish: Sprinkle chopped chives, thyme, or parsley over the top of the layered potatoes.
  12. Cover and Bake: Cover the dish with aluminum foil and bake in a preheated 375°F oven for 40 minutes.
  13. Remove Foil: Carefully remove the foil to allow the top to brown evenly.
  14. Add Remaining Cheese: Sprinkle the remaining shredded sharp cheddar cheese over the top of the potatoes.
  15. Continue Baking: Bake uncovered for 20 more minutes or until the cheese is melted, bubbly, and the potatoes are tender and cooked through.
  16. Finish and Serve: Remove from the oven and garnish with additional chopped chives, parsley, or thyme before serving.

Notes

  • For thinner or thicker slices, adjust baking times accordingly to ensure potatoes are tender.
  • If you prefer a lighter version, substitute half-and-half for heavy cream, but sauce may be less rich.
  • The cayenne pepper is optional and can be omitted or adjusted for desired heat level.
  • Allow the dish to rest for 5-10 minutes after baking for easier serving and improved flavor melding.
  • Use a sharp cheddar cheese for the best flavor impact.
  • If you want extra crispy edges, bake uncovered the last 10 minutes instead of 20, monitoring to prevent burning.

Find it online: https://cookedbysarah.com/easy-cheesy-scalloped-potatoes-recipe/