This fail proof easy to follow Cheesy Scalloped Potato recipe is made with just a few ingredients and can feed a crowd at the Holidays or any day! Fresh butter, milk, potatoes and cheese…so delish, so simple!
Nothing says I love you like cheese and potatoes! Well, except for wine and chocoate? But today it’s cheese and potatoes! This easy to make, simple fresh dish will feed your family and then some! Hello leftovers!
Whats the difference between scalloped potatoes and augratin potatoes?
Thats a very good question. The difference comes down to cheese and sauce. Most scalloped potato recipes call for the potatoes to be baked in a basic cheese cream sauce, which is what we are doing here. Similar to a Mac and Cheese…gotta be good right? Our Au Gratin Potatoes are a bit more heavy on the cream and don’t include a cream sauce. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
How to Make Cheesy Scalloped Potatoes –
Thinly sliced potatoes are the back bone of this recipe. I used a mandoline slicer to achieve a perfect 1/8″ slice, but if you do not have one, don’t panic! Slice your potato in half lengthwise so you have a flat surface and slice with a sharp knife doing your best to get very thin slices. This will ensure even cooking time. Nobody wants a crunchy potato!
Now it’s time to whip up this easy 5 minute cheesy sauce:
- melt butter
- saute onions and garlic
- add flour
- add milk
- cook until thick
- add the cheese
- season and done! boom!
Layer half your potatoes in a 9 x 13 buttered dish and top with half the hot cheese sauce. Smooth it all out.
Add remaining potatoes in another layer and the rest of the cheese sauce.
Place half the potatoes in your baking dish and top with half the cheese Repeat with remaining potatoes and cheese
Whats the best kind of potato to use for this crowd pleasing Cheesy Potato Casserole?
- Russets are our favorite. Peeled or unpeeled. We peeled ours but unpeeled are just as great!
- Yukon Golds make a great Scalloped Potato dish. No need to peel, buttery flavor. Can sometimes take a bit more time to cook. Make sure and get these thin!
- Mix it up! You can even alternate white and sweet potatoes with this recipe.
Possible recipe variations:
- Ham comes to mind first and foremost. We love Scalloped Potatoes and ham!
- Sausage or cooked bacon – for a delish breakfast potato casserole
- Amp up your cheese! Gruyere, Swiss, Parmasan, Asiago..sky is the limit!
- Veggies? Broccoli, Cauliflower or other firm veggies would bake up nicely.
More classic side dishes you will love!
- Au Gratin Potatoes – Heavy cream, garlic, cheese and potatoes!
- Cauliflower Augratin – when you need a veggie covered with cheese sauce 🙂
- Skillet Green Bean Casserole – Perfect for when the oven is at capacity. Super fresh. No canned soup!
- One Rise Fresh Rolls – check out this very different way to make the easiest homemade rolls ever!
- Holiday Recipes for a Crowd – all in on spot!
To cheesy everything! Clink!
Kathi and Rachel
Cheesy Scalloped Potatoes
- 6 russet potatoes, peeled and sliced into 1/8" 8 cups sliced or about 5 pounds of potatoes
- 1 cup yellow onion chopped
- 4 garlic cloved minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup butter
- 1/3 cup all purpose flour
- 3/4 teaspoon salt
- 3 cups milk whole or 2 %
- 2 cups shredded sharp cheese
- Preheat oven to 400 dergrees. Butter a 9 x 13 baking dish
- Sliced potatoes thinly. 1/8" is perfect for this dish. Sprinkle with salt and pepper.
- In a medium size pan, melt butter over medium high heat. Add chopped onion and saute for 3-4 minutes or until soft. Add garlic. Saute another minute.
- Reduce heat to medium. Add in flour and salt to butter and onion mixture. Stir until a thick paste (a roux) forms. About two minutes.
- Stir in milk. Continue to stir until thickened. About 3 minutes.
- Stir in cheese. Continue to stir and cook until all cheese is melted. Taste for salt and pepper.
- Add half of the sliced potatoes to your prepared dish. Cover with half the cheese sauce. Repeat with remaining potatoes and sauce. Cover with foil.
- Bake for one hour and 15 minutes. Remove foil. Continue to bake for an additional 15 minutes allowing the cheese to get slightly brown. Using a fork check the center of the casserole. If the potatoes are soft your casserole is done!