Chances are pretty good that either you are a spud fan or you know one. This is one of our favorite potato casseroles. It cooks up so delicious every single time. The sauce is so creamy and flavorful that you will want to lick the skillet that you mix it in.
HOW DO YOU MAKE CHEESY SCALLOPED POTATOES?
First spray your casserole with a little olive oil for easy cleanup. Then slice your potatoes, onions and mince your garlic. Grab a large skillet and melt your butter over medium-low heat. Add the minced garlic and saute for about one minute stirring constantly. Slowly whisk in the flour and cook for three to four minutes whisking constantly. Whisk in the dried parsley, onion powder, paprika, salt and freshly ground black pepper. Gradually stir in your chicken broth and milk alternating between the two. Whisk everything until smooth and simmer for about five minutes. Turn the heat down to low and slowly whisk in both cheeses and simmer while you layer the potatoes.
Layer half of the potatoes and half of the onions in the casserole dish. Pour half of the cheese sauce over the potatoes. Layer the rest of the potatoes and onions and pour the rest of the cheese sauce over. Top with the remaining reserved cheese. Cover the potato casserole with foil and bake for thirty minutes. Uncover and bake for another thirty minutes or until it is nicely browned on the top and bubbly.
Tender and delicious scalloped potatoes cooked to perfection in a creamy cheese sauce
WHAT KINDS OF POTATOES ARE BEST?
Both Russet potatoes and Yukon Gold are good in this recipe. They each have a positive albeit different attribute. Russets have more starch so your cream sauce stays really creamy. Yukon Golds hold their shape better and they have a delicious buttery flavor. They both work well therefore you can always go for the best of both worlds and use both.
These creamy, cheesy scalloped potatoes are the perfect potato casserole to serve with dinner
WHAT CHEESE CAN YOU USE?
Besides the combination of sharp cheddar and creamy white cheddar, any creamy cheese that melts well can be substituted in this recipe. Think the same kinds of scrumptious cheese you would use in mac n cheese.
Smoked Gouda (adds a little bit of a smokey flavor)
Fontina (for little bit of a buttery flavor)
Monterey Jack (mild flavor that melts easily)
Parmesan (freshly grated of course)
Gruyere (adds a bit of a nutty Swiss flavor)
Pepper Jack (if you like a little heat)
Gorgonzola (for blue cheese lovers)
CAN YOU OMIT THE CHEESE AND MAKE AUTHENTIC SCALLOPED POTATOES?
Yes you most certainly can. Make the sauce up to the point of adding the cheese. Taste test the sauce and make sure that you do not want to add anymore dried parsley, onion powder, paprika, salt or freshly ground black pepper. You might even want to add a couple of pinches of ground cayenne pepper. Layer the potatoes and onions and add the sauce just as the recipe is written. Follow the baking instructions as written.
Cheesy Scalloped Potatoes are a perfect side dish for holiday meals, potlucks, and more
CHEESY SCALLOPED POTATOES RECIPE NOTES AND HELPFUL TIPS
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.
