Cheesy scalloped potatoes

 Printable Recipe:  Cheesy Scalloped Potatoes

I love scalloped potatoes.  The creamy cheese sauce gives the dish a richness that is so delicious.  Chives and nutmeg are the secret ingredients to complete the flavor profile. Every time I serve this recipe, it disappears quickly. And if you do happen to have any left, it is great heated up later and even tastes good cold.These cheesy scalloped potatoes are super easy to make and I guarantee that your party guest will devour them!  recipesjust4u.com

The dish is easy to do. Just make your sauce first and then layer the ingredients lasagne style and top with cheese.  If I am cooking if for a big crowd, such as for Thanksgiving or Christmas, I bake it 40 minutes the day before and then heat it for the last 20 minutes right before serving.

onion and garlic

Preheat the oven to 350 º (F). Melt the butter and olive oil in a medium saucepan over medium heat, then add the diced onion and cook until soft.  Stir in the garlic and cook another minute or so. Than stir in the flour and mix well.  It will act as a roux.

cream sauce.

Add the milk, heavy cream and stir over medium heat until it began to bubble and thicken.

Cheese for the sauce

Remove it from the heat and mix in 2 cups of the grated cheese.  I used a cheddar, mozzarella blend.  Set aside.
Layer the ingredients lasagne style
Spray a baking dish with Pam butter spray. Begin layering the casserole with a single layer of potato slices, then the snipped chives, then some of the sauce. Continue to layer until the potatoes are used and the sauce is gone.

ready to bake

Sprinkle the top with the remaining cup of cheese and another sprinkling of chives. Bake for 60 minutes until brown and bubbly.

Cheesy Scalloped Potatoes

Serve immediately.  Great hot or cold.

Cheesy Scalloped PotatoesCheesy Scalloped Potatoes

These potatoes have the most amazing taste.  I have never taken them to any gathering when the plate is not completely empty by evenings end.

Cheesy Scalloped Potatoes
 
Ingredients
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 tbsp all-purpose flour
  • 1¾ cups skim milk
  • ¼ cup heavy cream
  • 2 cloves garlic
  • 3 cups shredded cheddar cheese, divided
  • ⅓ cup chives, snipped
  • 1 tsp nutmeg
  • 6 medium potatoes, thinly sliced
Instructions
  1. Preheat the oven to 350 º (F). Melt the butter and olive oil in a medium saucepan over medium heat, then add the diced onion and cook until soft. Stir in the garlic and cook another minute or so.
  2. Mix the flour thoroughly into the onions and add the milk, heavy cream and stir over medium heat until it began to bubble and thicken. Remove it from the heat and mix in 2 cups of the grated cheese. Set aside.
  3. Spray a 11 x 13" baking dish with Pam butter spray. Begin layering the casserole with a single layer of potato slices, then the snipped chives, some nutmeg, then some of the sauce. Continue to layer until the potatoes are used and the sauce is gone.
  4. Sprinkle the top with the remaining cup of cheese and another sprinkling of chives and nutmeg. Bake for 60 minutes until brown and bubbly.

 

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  19 comments for “Cheesy scalloped potatoes

  1. Michelle
    12/03/2016 at 12:13 pm

    Can this be made the day before comsuming. Looks awesome.
    Thank you.

    • Carol
      12/03/2016 at 9:42 pm

      Hi Michelle. Yes, I do this often. I cook the casserole for 40 minutes and then cover it and keep it in the fridge. The next day I remove, bring it to room temperature and finish baking (covered with foil) for about 20 minutes.
      Carol

    • Laura
      12/18/2016 at 9:18 am

      I want to make this on Sunday and serve it on Friday. Should I cook it completely and then freeze it? Or, prepare it and freeze it uncooked, defrost on Friday and then cook? Thanks!

      • Carol
        12/18/2016 at 10:22 am

        Hi Laura. I have frozen this recipe but only after it is cooked as left overs. It works okay but the cheese is not as great. I would not prepare it and freeze it uncooked. The potatoes will go brown. My normal way of doing this is to make it the day before (not a whole week) and cook it for 40 minutes and then reheat it for an additional 20 minutes the next day and it is perfect.

        Carol

  2. jessica
    03/20/2016 at 8:54 pm

    should i precook the potatoes? it looks great!

    • Carol
      03/20/2016 at 9:18 pm

      HI Jessica. Nope. That is the beauty of this recipe. Just slice them and layer with the ingredients and bake. If I am going to serve them the next day, I cook them about 20 minutes less than the time and then pop them in the oven the next day for the last 20 minutes. Super easy! Carol

  3. Joslyn
    08/11/2014 at 8:32 am

    What kind of cheese do I need to use????

    • Admin
      08/11/2014 at 9:09 am

      Hi Joslyn Pretty much any cheese will do as long as it is not fat free. I use regular cheddar cheese.
      Carol

  4. Tiffany
    03/01/2014 at 2:15 pm

    Just wondering when to add the nutmeg?? I’m guessing in the sauce mixture?

    • Admin
      03/04/2014 at 10:17 am

      Hi Tiffany I just sprinkle the nutmeg as I make the layers of potatoes. Carol

  5. karen
    12/25/2013 at 10:30 am

    Just wondering…what was the olive oil for? Great recipe! The 6 potatoes were way too many for me… maybe I chose too big of potatoes! 🙂

    • Admin
      12/25/2013 at 1:08 pm

      The olive oil is mixed with the butter to cook the onion in the early part of the recipe. Yes, it makes a very big dish. I should have added medium sized potatoes to the amount perhaps.

  6. melissa
    12/14/2013 at 5:30 pm

    thanks!

  7. melissa
    12/12/2013 at 9:59 am

    how many does this serve?

    • Admin
      12/12/2013 at 10:50 am

      It depends on the appetites of the group. I would say perhaps 16 in a 1 x 13″ pan.

      Carol

  8. 12/03/2013 at 7:49 pm

    Cheesy scalloped potatoes – if I double the recipe, how much longer should this bake?

    • Admin
      12/03/2013 at 9:00 pm

      Hi Linda.

      I am not sure exactly since I have not made it doubled but I think an extra 20 minutes will do it. I often bake it till it is almost done and then finish it up the next day. It is a very forgiving recipe and all you have to watch is that you do not over brown the top. (just cover it with al foil if it starts to get too browned and the potatoes are not cooked through.

      Carol

  9. Pat Bartman
    12/03/2013 at 7:09 am

    Do you have a cookbook I could buy?

    • Admin
      12/03/2013 at 7:15 am

      Hi Pat.

      No, I am only online. Perhaps at some point in the future but no plans for it at this stage.
      Carol

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