Cheesy Scalloped Potatoes

byJackie Posted on Updated on
Jump to Recipe·Print Recipe·Leave a Review

Four kinds of cheese, layered between thinly sliced potatoes make this Cheesy Scalloped Potatoes recipe the ultimate, creamy comfort food recipe.

cheesy scalloped potatoes in black pan, partially scooped out, with white serving bowls full of potatoes

The best scalloped potatoes recipe

Our time-tested, favorite Scalloped Potatoes recipe is rich with a delectable cream sauce and ooey gooey cheese in every bite. What could be better than that? Like our Creamy Mashed Potatoes and Smoked Gouda Mac and Cheese, this recipe is at the top of our list of Ultimate Side Dishes. Cheesy Scalloped Potatoes are perfect for a holiday meal, but they also complement a simple weeknight dinner. We always make extra, because the leftovers taste just as good!

Pair them with: Boneless Pork Chops, Roasted Spatchcock Chicken, or Grilled Ribeye.

Jump to:
cheesy scalloped potatoes finished in sauté pan with cutting board + blue checked napkin

Ingredients

  • POTATOES: we prefer russet potatoes for this recipe
  • HEAVY CREAM: heavy cream or whipping cream is best for the ultimate rich and creamy flavor
  • MILK: use 1% milk or 2% milk
  • SMOKED GOUDA: the smokiness of smoked gouda adds complex flavor
  • CREAM CHEESE: use regular or reduced fat cream cheese
  • SHARP CHEDDAR CHEESE: sharp or extra sharp cheddar cheese. Buy a block and shred it yourself
  • FONTINA CHEESE: buy a block of fontina cheese and shred it yourself
  • BUTTER: salted butter works best. You can use unsalted butter, but you may need to add more seasoning or salt at the end.
  • GARLIC: fresh garlic cloves
  • OLIVE OIL: use the best quality extra virgin olive oil you can afford
  • ROSEMARY: fresh rosemary works best. Used dried rosemary in a pinch.
  • SMOKED PAPRIKA: paprika spice adds another level of complex flavor
  • SALT: kosher salt or sea salt
  • BLACK PEPPER: freshly ground black pepper

Instructions

  1. Preheat oven to 350°
  2. Slice Potatoes: Using a mandolin slicer, slice all potatoes about an ⅛" thick. 
  3. Soak Potatoes: Place in large bowl and soak in cold water for 15 minutes. Strain from water.
  4. Parboil Potatoes: Transfer potatoes to a large pot. Cover with water and bring to a boil for 7 minutes. Remove potatoes from heat and drain. Allow to cool for 5-10 minutes.
  5. Mix Cream Sauce: In a separate large saucepan, melt butter. Add garlic cloves and cook for 2-3 minutes. Add milk, cream and rosemary, along with salt and pepper. Heat just to a boil and then reduce heat to low and simmer for 10 minutes. Remove garlic and rosemary and discard.
  6. Prepare the Pan: Using a 12" sauté pan, start by drizzling in the olive oil to coat pan.
  7. Layer the Potatoes: Arrange potatoes in bottom of pan in a single layer, shingling the potatoes. Cover with a third of the cheese mixture. Repeat the step of layering potatoes, however, this time add two layers of potatoes. Top with another third of the cheese. Continue to layer potatoes until they are all used and they are ½" from the top of the pan. 
  8. Top with Cream Sauce: Top with remaining cheese and then slowly pour cream mixture over top, allowing it to work its way through the layers. Continue until all potatoes are covered. Cover with remaining cheese.
  9. Bake: Bake at 350°F for 18-25 minutes or until dish is bubbly and browned.
  10. Serve: Remove from heat and sprinkle with smoked paprika. Allow to set for 10 minutes before serving.

Top tip

Parboil the potatoes: Boiling the sliced potatoes at the beginning (parboiling) cuts down on the final cooking time of this dish.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

scalloped potatoes, finished in black pan on countertop, partially scooped out with spoon

What potatoes are best for scalloped potatoes?

We like russet potatoes for this recipe because they are starchy and more uniform in size than most potatoes. Yukon Gold Potatoes or Idaho potatoes also work. Be sure to use a mandolin slicer to slice potatoes uniformly (⅛" thick). This will assure that that cook evenly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat a single serving in the microwave or a large portion in the 350° F oven until warmed through.

More potato recipes to try

FAQ

Can I use a baking dish instead of a sauté pan?

If you do not have a large enough sauté pan you can bake Cheesy Scalloped Potatoes in a casserole dish or oven safe baking dish.

What kind of potatoes are best for scalloped potatoes?

We like russet potatoes for this recipe because they are more uniform in size than most potatoes. Yukon Gold Potatoes or Idaho potatoes also work.

How do you get such perfectly sliced potatoes?

We recommend using a mandolin slicer for perfectly uniform potato slices every time.

🍅 making this recipe?

  • Please feel free to reach out with questions. We're happy to help.
  • If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
scalloped potatoes in pan, half eaten with spoon

Cheesy Scalloped Potatoes recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Four kinds of cheese, layered between thinly sliced potatoes make this Cheesy Scalloped Potatoes recipe the ultimate creamy comfort food.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2-3 lbs Russet Potatoes
  • 1-pint heavy cream
  • 1 C milk
  • 4 oz each of smoked gouda, cream, sharp cheddar and fontina cheeses (shredded)
  • 4 Tbsp butter
  • 4 garlic cloves
  • 2 Tbsp olive oil
  • 2 Sprigs of rosemary
  • 1 Tbsp smoked paprika
  • 1 Tbsp salt
  • 2 tsp black pepper

Instructions

  1. Using a mandoline, slice all potatoes about an ⅛" thick. 
  2. Place in large bowl and soak in cold water for 15 minutes. Strain from water.
  3. Transfer potatoes to a large pot. Cover with water and bring to a boil for 7 minutes.
  4. Remove potatoes from heat and drain and allow to cool for 5-10 minutes.
  5. In a separate large saucepan, melt butter. Add garlic cloves and cook for 2-3 minutes. Add milk, cream and rosemary, along with salt and pepper. Heat just to a boil and then reduce heat to low and simmer for 10 minutes. Remove garlic and rosemary and discard.
  6. Using a 12" sauté pan, start by drizzling in the olive oil to coat pan.
  7. Arrange potatoes in bottom of pan in a single layer shingling the potatoes. 
  8. Cover with a third of the cheese mixture. Repeat the step of layering potatoes, however, this time add two layers of potatoes.
  9. Top with another third of the cheese.
  10. Continue to layer potatoes until they are all used and they are ½" from the top of the pan. 
  11. Top with remaining cheese and then slowly pour cream mixture over top, allowing it to work its way through the layers. Continue until all potatoes are covered. Cover with remaining cheese.
  12. Bake in a 350° oven for 18-25 minutes or until dish is bubbly and browned.
  13. Remove from heat and sprinkle with smoked paprika. Allow to set for 10 minutes before serving.
  • Author: Superman Cooks
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Category: side dishes

Nutrition

  • Serving Size: 1 Cup
  • Calories: 341
  • Sugar: 3.6 g
  • Sodium: 1016.9 mg
  • Fat: 24.3 g
  • Carbohydrates: 24.7 g
  • Protein: 8.2 g
  • Cholesterol: 66 mg

Did you make this recipe?

Tag @supermancooks on Instagram and hashtag it #supermancooks

More Side Dishes Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.