Scalloped potatoes is widely known for its creamy and delicious taste. This recipe will be known for being the best cheesy scalloped potatoes recipe.
Recipe video:
I love a dish that you enjoy for any big holiday such as Christmas, Thanksgiving or Easter. Or that you even enjoy on any regular day. Well this Cheesy Scalloped Potatoes recipe is that perfect dish and I am sharing it with you guys.
Throughout the years I would make scalloped potatoes but I just couldn’t nail it. But once I got the hang of it, I got it fairly close to perfection.
Many people think that this is complex and long recipe but it really isn’t. Once you get the hang of it, it becomes easy and quick to put together. However, if you get the right technique, seasonings and cooking time down right then you will be fine.
Before diving into the recipe, I thought I should share some TIPS & TRICKS with you guys:
TIPS & TRICKS
- Potatoes: The basic ingredient, without it you can’t have a scalloped potatoes dish. I like to use the white potatoes with the yellow-ish skin, it always work the best for me. Honestly, I don’t pay attention to the type but I have read that Yukon potatoes are the best.
- Béchamel sauce: This is the second important ingredient. This may be overwhelming to some but it really isn’t. I recommend making the sauce over medium-low heat and stirring constantly. For every 1 tbsp of butter you will need 2 tbsp of flour. I like to sauté the garlic while melting the butter for the aroma then add in the flour.
- Seasonings: The most important part for the béchamel sauce. If you don’t want a bland scallop then you need to season your sauce. I used the traditional seasonings such as salt and pepper, but what really made things pop was the nutmeg and thyme. Using nutmeg in this recipe helps bring out the flavor, alongside the thyme. Just a dash of nutmeg is enough, you don’t want to add too much of it because it has a strong flavour. When it comes to the thyme I recommend using fresh but the dried kind will work as well.
- Cheddar cheese: I only use one type of cheese for this recipe because the key is to not overpower the dish. A blend of too many cheeses is just too much. You can also use gruyère if you want to be a little fancier but I went with the cheddar because it’s easier to find and cheaper. I do recommend buying a block of cheddar cheese and grating it yourself. Freshly grated cheese melts better.
I hope you enjoy the recipe.
Now, let’s get into it.
Cheesy Scalloped Potatoes
Ingredients
- 8-10 Medium yellow potatoes peel and sliced thinly
- 1 1/2 cups Cheddar cheese
Béchamel sauce:
- 1 1/4 cups Heavy cream at room temperature
- 1 cup Whole milk at room temperature
- 2 medium Garlic cloves minced
- 3 tbsp Butter at room temperature
- 2 tbsp All-purpose flour
- 2 tsp Salt or to taste
- 1 tsp Fresh or dried thyme
- 1/2 tsp Black pepper
- 1/4 tsp Fresh or ground nutmeg
Instructions
- Preheat oven to 400°F/200°C. Grease a 9×13 inch pan with butter and set aside.
Making the béchamel sauce:
- In a medium sauce pan over medium heat, melt the butter then cook the garlic for about 2 minutes before whisking in the flour.
- Cook the flour for 1 minute before slowly pouring in the milk and heavy cream.
- Stir in the thyme, salt, pepper and nutmeg. Let the sauce simmer for about 5-7 minutes then remove from the heat.
Assembly & baking:
- Add half of the potatoes to the baking dish then pour half of the sauce unto the potatoes then top with half of the cheese.
- Add the remaining potatoes, sauce and cheese.
- Cover the dish with foil paper and bake for 30 minutes.
- After 30 minutes, remove the foil paper and bake for another 30 minutes.
- Let it cool for 10-15 minutes before serving.
Notes
- You can make this recipe gluten-free by replacing the flour with cornstarch.
- You can experiment with different seasonings and different types of potatoes.
- Gruyère can be a perfect substitute for this dish.
Other cheesy baked dishes you may enjoy:
