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Cheesy scalloped potatoes

 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.Cheesy Scalloped Potatoes Recipe

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.

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. (See tips for making several types of roux here.)

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 Potatoes

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. Cheesy 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.

Yield: 16

Cheesy Scalloped Potatoes

These cheesy scalloped potatoes are the perfect side dish

These cheesy scalloped potatoes are layered with sliced potatoes, nutmeg, onions and cream, all dripping in a wonderful cheese sauce.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 20 minutes

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

  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.

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:

16

Serving Size:

1

Amount 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.

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Shunda K.

Thursday 26th of July 2018

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...

Carol

Friday 10th of August 2018

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

WENDY MULLAN

Tuesday 27th of March 2018

What type of potatoes do you use?

Carol

Wednesday 28th of March 2018

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

C Anthony

Thursday 21st of December 2017

Have you ever made this recipe in the crockpot?

Carol

Thursday 11th of January 2018

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

Irlene

Sunday 20th of August 2017

Wonder if I add Garlic Sausage and Green Beans. Do I use same receipe?

Carol

Sunday 20th of August 2017

Hi Irlene. I have not tried it this way and the taste would be quite different but it should still work. Carol

Michelle

Saturday 3rd of December 2016

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

Laura

Sunday 18th of December 2016

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

Saturday 3rd of December 2016

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

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