I love cheesy 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.
Let’s Make these Cheesy Scalloped Potatoes
The recipe for cheesy scalloped potatoes is easy to do. Just make your sauce first and then layer the ingredients lasagna 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.
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. (See tips for making several types of roux here.)
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. I used a cheddar, mozzarella blend. Set aside.
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.
Sprinkle the top with the remaining cup of cheese and another sprinkling of chives. Bake for 60 minutes until brown and bubbly.
Serve immediately. Great hot or cold.
If you would like a reminder of this post for cheesy scalloped potatoes, just pin this image to one of your Pinterest cooking boards so that you can find it easily later. 
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
These cheesy scalloped potatoes are layered with sliced potatoes, nutmeg, onions and cream, all dripping in a wonderful cheese sauce.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 tbsp all-purpose flour
- 1 3/4 cups skim milk
- 1/4 cup heavy cream
- 2 cloves garlic
- 3 cups shredded cheddar cheese, divided
- 1/3 cup chives, snipped
- 1 tsp nutmeg
- 6 medium potatoes, thinly sliced
Instructions
- 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.
- 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.
- 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.
- Sprinkle the top with the remaining cup of cheese and another sprinkling of chives and nutmeg. Bake for 60 minutes until brown and bubbly.
Notes
This dish can be partly cooked the day before for 40 minutes and finished for 20 minutes on the day of serving.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 163mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 8g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.
So in reality you slice the potatoes (slice/cut them all about the same size and thickness) ensuring that they all cook exactly or as close to the exact same time as you can get them, then once they’re all cook through, you place the cheese on the top only so the cheese starts to bubble and melt…
Hi Shunda. No, I don’t cook the potatoes alone. I top them with the cheese as described in the recipe card in layers with the cheese on the top and cook the whole casserole at one time. Carol
What type of potatoes do you use?
Hi Wendy. Any types of potatoes work fine. I used russets since they are large and make it easier to complete the casserole by not having to peel too many. Carol
Have you ever made this recipe in the crockpot?
Hi Danielle. Sorry for the confusion. It’s actually both. Some goes in during the cookie making stage and the some is used to dust them. I’ve adjusted the recipe card to reflect this. Carol
Wonder if I add Garlic Sausage and Green Beans. Do I use same receipe?
Hi Irlene. I have not tried it this way and the taste would be quite different but it should still work. Carol
Can this be made the day before comsuming. Looks awesome.
Thank you.
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
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!
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
should i precook the potatoes? it looks great!
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
What kind of cheese do I need to use????
Hi Joslyn Pretty much any cheese will do as long as it is not fat free. I use regular cheddar cheese.
Carol
Just wondering when to add the nutmeg?? I’m guessing in the sauce mixture?
Hi Tiffany I just sprinkle the nutmeg as I make the layers of potatoes. Carol
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! 🙂
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.
thanks!
how many does this serve?
It depends on the appetites of the group. I would say perhaps 16 in a 1 x 13″ pan.
Carol
Cheesy scalloped potatoes – if I double the recipe, how much longer should this bake?
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
Do you have a cookbook I could buy?
Hi Pat.
No, I am only online. Perhaps at some point in the future but no plans for it at this stage.
Carol