Cheesy Scalloped Potatoes Recipe | Joyful Healthy Eats

Bake: Bake the casserole for 40 minutes (uncovered), or until the potatoes are tender the top is slightly browned.

Enjoy! Remove your casserole from the oven and let it rest for 5 minutes before digging in.

Tips for Success

The following tips will help you make the most amazing scalloped potatoes of your life. Check them out before you get started!

• Use a Mandoline to Slice the Potatoes: I recommend using a mandoline like this one to slice up your potatoes. If you don’t have access to one, you can use a handheld slicer or a knife. Just make sure you’re cutting the potatoes into 1/8-inch thick slices so they cook properly.
• Soak & Dry the Potatoes After Slicing: I like to soak my potatoes in a big bowl of cold water after I slice them. This allows them to release some of their starch so that they get nice and tender in the casserole. In order to prevent any excess moisture from making its way into your dish, pat the potato slices dry with a paper towel after soaking them.
• Make a Thicker Sauce: If you’re not happy with the thickness of your cream sauce after it cooks, you can prepare a cornstarch slurry to make it thicker. Transfer 2 tablespoons of the sauce to a small bowl along with 1 tablespoon of cornstarch. Use a fork to mix until there are no more lumps. Add the slurry back into the sauce, give it a good whisk, then let it cook for 1 more minute. This should thicken it up to your liking!
• Prepare the Casserole in Advance: This holiday-worthy dish is great for making ahead of time. Once the casserole is completely cooled, cover it tightly with aluminum foil and store it in the fridge. When you’re ready to serve it, leave the casserole covered and bake it at 350°F for 35 minutes. After 35 minutes, raise the oven temperature to 400°F and carefully uncover the casserole. Continue baking until the cheese is bubbly (about 5 minutes), then remove your dish from the oven.

Serving Suggestions

I have so many yummy recipes that pair wonderfully with this casserole. Serve any of the following dishes with your cheesy scalloped potatoes for a fail-proof family meal!

• Pair with Maple Glazed Ham: My sweet and savory Pomegranate Maple Glazed Ham is the ultimate main course for Christmas. Serve it alongside these cheesy potatoes for a seriously tasty feast!
• Serve with Meat & Veggie Kabobs: I love layering meat and veggies onto a skewer and firing up the grill. These Chicken, Sausage, Pepper & Onion Kabobs are the best of the best! So much nutrition and flavor is packed onto each little skewer.
• Pair with Wrapped Asparagus: Need a second side dish to compliment your potato casserole? This Prosciutto Wrapped Asparagus is a mouthwatering choice that even the little ones will gobble up in no time.

How to Store and Reheat Leftovers

Leftover scalloped potatoes should be refrigerated in an airtight container after they’ve cooled completely. They will last for up to 3 days. If the majority of your casserole is being saved for later, refer to the storage and reheating instructions in the tips section. You can reheat individual portions in the microwave.

Can I Freeze Scalloped Potatoes?

Yes, this dish actually freezes quite well. Secure your leftovers in a freezer-safe container once they’ve cooled and freeze them for up to 3 months. Thaw them out in the fridge overnight before reheating.

Print

Easy Cheesy Scalloped Potatoes

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Description

Thinly sliced potatoes are baked in a garlicky cream sauce and covered in two kinds of cheese in this comforting casserole! You simply must serve these Cheesy Scalloped Potatoes at your next holiday meal.

Scale
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Ingredients

• 3 lbs. of yukon gold potatoes, peeled and thinly sliced to 1/8″ thick pieces (I used a madoline)
• 1 1/2 cup 2% milk
• 2 tablespoon unsalted butter
• 2 tablespoons flour
• 3 garlic clove, minced
• 1 tablespoon fresh thyme
• 1 1/2 cup shredded aged white cheddar cheese
• 1/2 cup grated parmesan cheese
• pinch of nutmeg
• salt & pepper

Instructions

1. Preheat oven to 400°F.
2. Spray a 13×9″ baking dish with cooking spray. (I used the butter PAM)
3. To a small saucepan, add butter. Melt and add in garlic, sauté for 30 seconds then add in flour. Stir milk, nutmeg and fresh thyme.
4. Bring to a boil. Once mixture is thickened, remove from heat and add in 1/2 cup aged cheddar cheese. Whisk together until smooth. Set aside.
5. Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
6. Cover with half the cream mixture, half the shredded white cheddar cheese and half the parmesan cheese.
7. Arrange the remaining potatoes. Season with salt and pepper.
8. Pour the rest of the milk mixture over the potatoes and finish with remaining white cheddar cheese and parmesan cheese.
9. Bake, uncovered, for 40 minutes or until potatoes are tender the top is slightly browned.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 127
• Sugar: 2 g
• Sodium: 115 mg
• Fat: 4 g
• Saturated Fat: 3 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 15 mg

Keywords: cheesy potatoes, homemade scalloped potatoes, cheesy potato casserole

More Cheesy Side Dish Ideas

Nothing hits the spot like an easy, cheesy side dish. Luckily, there’s plenty more where this one came from!

DON’T MISS A RECIPE ->

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