Easy Cheesy Scalloped Potatoes are a delicious potato dish, made with thin slices of potatoes, onions and a creamy cheese sauce.
Let me tell you a story about scalloped potatoes. About a decade ago, I decided that I was going to make them for Easter dinner, even though I had never made them before. I rarely ever listen that advice of don’t make something for guests if you haven’t made it at least three times before. I’ve never had any issue so I thought nothing of it.
The night took a bad turn when my thumb got into a disagreement with the mandoline but I soldiered on, finished the recipe, baked it and cooled it. I noticed the potatoes were still a little firm, but figured if I cooked it longer the next day it would be fine. That was a lie.
I checked the potatoes every 20 minutes the next day and they never softened. I tossed the entire contents of the casserole dish and the mandoline into the trash can and vowed I’d never make scalloped potatoes again. Clearly, I don’t do a good job of listening to myself.
What are easy cheesy scalloped potatoes?
Scalloped potatoes are thinly sliced potatoes that are baked in a casserole dish. Between layers of the potatoes there is a creamy, cheese sauce made with butter, onions, flour, milk, chicken broth and cheese.
🥘 Ingredients for this recipe
- yukon gold potatoes
- chicken stock
- gruyere cheese
- salt and pepper
🔪Instructions for this recipe
- First, preheat the oven. Preheat the oven to 350 degrees. Spray an 8×8 baking dish with non-stick spray.
- Then prepare the potatoes. Peel and thinly slice the potatoes. Soak in water until ready to use.
- Next, make the sauce. Melt butter in a saucepan over medium heat. Add onions and garlic and cook until onions have softened. Then add in the flour and stir to combine. Whisk in the chicken stock, followed by the milk. Bring to a boil and whisk until it thickens, then remove from the heat and stir in the cheese, thyme, salt and pepper.
- Then assemble the casserole. Arrange half of the potatoes in an even layer in the prepared casserole dish. Pour half of the cheese sauce on top of the potatoes in the casserole dish. Layer the remaining potatoes on top, followed by the rest of the sauce. Sprinkle more cheese on top.
- Finally, bake the casserole. Cover with boil and bake for 40 minutes. Remove the foil and bake for 10-15 minutes more or until the cheese is golden. Remove from the oven, top with additional thyme for garnish and let rest 10 minutes before serving.
FAQ’s for this recipe
- How thin do you cut the potatoes? As thin as you can, preferable between ⅛ and ¼ inch. Many people use a mandoline. I won’t do that again.
- What is the difference between scalloped potatoes and potatoes au gratin? Scalloped potatoes doesn’t always have cheese in the sauce and au gratin does. Potatoes au gratin are usually topped with bread crumbs before baking.
- Can you make scalloped potatoes in advance? Yes! Prepare the casserole, bake it and then cool completely before refrigerating. Let sit on the counter for 20-30 minutes before heating through for 20-30 minutes at 350.
- Why do you soak the potatoes? Potatoes contain starch and cooking potatoes that are too starchy will result in gummy potatoes that don’t cook well.
- Why should I listen to you if you messed it up the first time? Everyone makes mistakes. I learned what likely caused the potatoes to be hard (not high enough heat) and realized that I’d never take the chance on being defeated by a mandoline again. 🙂
Do you love potatoes? Here are some of my other favorite recipes featuring potatoes:
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Easy Cheesy Scalloped Potatoes
- 4-5 medium Yukon Gold potatoes
- 2 tbsp unsalted butter
- ½ cup onion, diced about 1 small onion
- 1 tbsp garlic minced
- 2 tbsp all purpose flour
- 1 cup milk
- ½ cup chicken stock
- 1 ¼ cup gruyere cheese shredded and divided
- 1 tbsp fresh thyme chopped, plus more for garnish
- 1 tbsp salt
- ½ tbsp pepper
- Preheat your oven to 350 degrees and spray an 8x8x3 baking dish with non-stick spray.
- Peel and thinly slice the potatoes, ⅛ to ¼ of an inch thick. Soak in water until ready to use.
- Then prepare the sauce, by melting the butter in a large skillet over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Then add the garlic and cook for 1 minute more.
- Whisk in the flour until no lumps remain. Slowly whisk in the milk, followed by the chicken stock and bring to a boil. Whisk until the mixture thickens, then remove it from the heat and whisk in 1 cup of the cheese, the thyme and half of the salt and pepper.
- Layer half of the potatoes into the prepared baking dish and season with ⅓ of the salt and pepper. Pour half of the cheese mixture on top of the potatoes in the baking dish. Layer with the remaining potatoes, season with the remaining salt and pepper and pour the remaining cheeee sauce on top. Then sprinkle the remaining ¼ cup of cheese on top.
- Cover with foil and bake for 40 minutes, then remove the foil and bake an additional 10-15 minutes or until the cheese on the top becomes golden brown and bubbly.
- If desired to serve as a thicker mixture, let casserole sit for 5-10 minutes before serving, otherwise the sauce will be loose and runny.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.