This family favorite cheesy scalloped potatoes are famous for its creamy richness and delicate cheesy layers. Excellent make-ahead side dish for a crowd!
Table of Contents
Why you’ll love this recipe:
There’s so much to love about this side dish:
- Perfect make-ahead dish
- Effortlessly impressive for any occasion
- Pairs perfectly with practically anything, especially with this perfect prime rib.
Key Ingredient Notes:
- Cheese – Creamy buttery havarti cheese and melty mozzarella run the show here. Both cheeses melt beautifully and add nice creaminess to the dish. Plus, combination of 2 different cheeses adds more flavor.
- Garlic is non-negotiable. The only question is how much! 🙂 I highly recommend grating freshly peeled garlic right before using for the best punch of flavor!
- Cilantro might sound like a bizarre addition in scalloped potatoes, but you just have to trust me on this one, it’s delicious. But if you’re one of those people to whom cilantro taste like soap, then by all means, skip it.
- Potatoes – Choose starchy potatoes like russets or Idaho potatoes. But all-purpose potatoes, like Yukon gold works great too!
- Milk and heavy cream is a perfect combination for a creamy rich sauce that’s not too heavy!
- Flour helps to thicken the sauce. I promise, it won’t taste floury!
How to make scalloped potatoes:
First, slice the washed and peeled potatoes into thin slices. I like to use a mandoline slicer for this step as it helps to make uniform slices.
Then make roux mixture by mixing together ½ cup of heavy cream, flour, garlic, salt and pepper. Then add the remaining heavy cream, milk and cilantro.
Tip
Mix the flour with just a small amount of cream first to prevent any lumps.
Now, the fun part. Layer half of the potato slices in a casserole dish sprayed with non-stick cooking spray. Pour over the roux mixture followed by sprinkle of cheese.
Then repeat the layers and pop it in the 400°F oven for 50-55 minutes, or until the potatoes are cooked through.
Tip
Cover the casserole with a foil and cook the scalloped potatoes, covered, for the first 30 minutes. Then remove the foil and continue to cook until potatoes are tender.
Tips for Success:
- It’s important to slice the potatoes as evenly as possible, so they cook evenly. I highly recommend using a mandoline slicer for this step!
- Using combination of cheeses adds more flavor. Feel free to use different variety of cheeses too!
- Once you try this basic version, feel free to play around with different seasonings and herbs!
Make-Ahead Tips:
Scalloped potatoes are perfect make-ahead side dish for different occasions. And you can take one of two routes:
- Prep ahead and bake later: You can assemble the casserole, cover and refrigerate for up to 1 day. Then bake it right before serving.
- Bake-ahead and reheat: You can also bake it a day in advance. And when ready to serve, reheat it in the oven at 400°F for about 30 minutes.
How to store leftover scalloped potatoes:
Refrigerate leftover scalloped potatoes in an airtight container for up to 3 days.
Scalloped potatoes don’t freeze well.
FAQs:
Starchy potatoes are best for making scalloped potatoes, as it helps thicken the sauce better.
If you stored your sliced potatoes in a bowl of water to prevent discoloration, be sure to drain them well and pat dry with paper towel. Also, don’t skip flour in the sauce mixture, which helps thickening the sauce.
Poke a fork into the potatoes. If the fork pierces through easily, then your scalloped potatoes are done!!
Got Instant Pot? Try this 45-minute Instant Pot Scalloped Potatoes.
Cheesy Scalloped Potatoes
Ingredients
- 3-4 medium russet potatoes Note 1
- 2 tablespoons all-purpose flour
- 1 tablespoon minced garlic about 3 cloves Note 2
- 1 ½ teaspoon salt
- 1 ½ teaspoon ground black pepper
- 1 cup (240ml) heavy cream
- 1 cup (240ml) milk Note 3
- ½ cup loosely packed cilantro chopped Note 4
- 4 oz (120g) mozzarella cheese grated Note 5
- 4 oz (120g) Havarti cheese grated
Instructions
- Preheat the oven to 400°F (200°C). Spray at least 2-inch deep large casserole dish with cooking spray.
- Cut the potatoes into 1/8-inch thin slices. (TIP: Use a mandoline slicer for even slices.)
- In a medium bowl, whisk together ½ cup of heavy cream, flour, garlic, salt and pepper until well combined. Then stir in the remaining heavy cream, milk and cilantro.
- Arrange half of the potatoes in prepared baking dish. Then pour half of the cream mixture over the potatoes and sprinkle half of each cheeses in even layer.
- Layer the remaining potato slices, pour the remaining cream mixture and sprinkle the cheeses.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake another 20 minutes, or until the potatoes are fork-tender. If desired, broil for about 2 minutes for beautiful golden color.
- Rest for 10-15 minutes before serving.
Tips & Notes:
Scalloped potatoes are perfect make-ahead side dish for different occasions. And you can take one of two routes:
– Prep ahead and bake later: You can assemble the casserole, cover and refrigerate for up to 1 day. Then bake it right before serving.
– Bake-ahead and reheat: You can also bake it a day in advance. And when ready to serve, reheat it in the oven at 400°F for about 30 minutes. Storing Tip:
Refrigerate leftover scalloped potatoes in an airtight container for up to 3 days. Scalloped potatoes don’t freeze well.
Nutrition Facts:
Kyle says
This looks amazing. I originally found your recipe on realhousemoms recipe website. I noticed the two cooking times were different, and was wondering which one we should follow?
Kathy says
Great recipe… I use 6 oz. Cheddar & gruyere…and 3oz gruyere from trader Joes. Do 3 layers instead of 2. Also par boil sliced potatoes for 7 mins. Always make ahead without baking..cover & put in fridge. Take out 30mins b4 baking. Always get request from guest for the recipe
Shinee says
Fantastic!! Thank you for so much for your feedback, Kathy!!
Steve says
Hi there! If you want to make ahead of time, would you make it all the way and then just heat up when you are ready? If so – Whats the process of reheating?
Or do you make it to the 30 minute mark, and then continue cooking for the 20 minutes uncovered??
Thanks!
Shinee says
Hi, Steve. I usually make it through step 8, before baking, and refrigerate until the next day. And then proceed with the baking directions. Since the potatoes are covered with milk mixture, they won’t turn color or anything. Hope this helps.
Barbara Karr says
Looking forward to more cheese recipes!! Need to pick up some Havarti but this is a must try. Cheese and bacon are my favorite add-ons. And you are correct! Flavor IS everything!
Shinee says
Barbara, hope you give this a try. It’s soo good. And I love Havarti, but you can also use any other cheese you like.