This family favorite cheesy scalloped potatoes are famous for its creamy richness and delicate cheesy layers. Excellent make-ahead side dish for a crowd!
{scroll down for video tutorial}
Every holiday menu should include killer sides!
Hearty salad (preferably this one), stuffing, baked sweet potatoes with toasted marshmallows on top (that crispy gooey marshmallow is the best!!), fluffy mashed potatoes, green bean casserole, creamed corn, scalloped potatoes… As you can see, I’m obsessed with sides. Give me little bit of everything!
…Except, don’t serve mashed potatoes and scalloped potatoes on the same day. It’s too much even for a potato lover, like me. 🙂
Anyway, with so many dishes to prepare, you’ll appreciate all the make-ahead dishes. Am I right?
And this creamy cheesy scalloped potatoes are just that. You can prepare everything a day ahead, and throw it in the oven the day of. Easy-peazy, and delicious!
This special side dish compliments a perfect prime rib for any occasion!!
What makes this scalloped potatoes recipe so special?
- This time, creamy buttery havarti and ooey gooey mozzarella run the show. Both cheeses melt beautifully and add nice creaminess to the dish. Plus, combination of 2 different cheeses adds more flavor. And flavor is everything!
- Speaking of flavor… Garlic is non-negotiable, but cilantro, on other hand, is optional, but highly encouraged. 😉
- Slice the potatoes as thin as possible.
- Combination of milk and heavy cream gives us best of both worlds. Nice and creamy, with a little less calories. I’ll take that as a win!
How to make scalloped potatoes:
Cheesy Scalloped Potatoes
Ingredients
- 3-4 medium russet potatoes about 2lbs, washed and peeled (or just scrubbed well)
- ½ cup loosely packed cilantro chopped
- 1 tablespoon minced garlic
- 1 cup 240ml heavy cream
- 1 cup 240ml milk
- 2 tablespoons all-purpose flour
- 1 ½ teaspoon salt
- 1 ½ teaspoon ground black pepper
- 5 oz 140gr Crystal Farms Mozzarella cheese, grated
- 2 oz 60gr Crystal Farms 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.
- In a medium bowl, whisk together ½ cup of heavy cream, flour, garlic, salt and pepper until well combined.
- Stir in the remaining heavy cream, milk and cilantro.
- Arrange half of the potatoes in prepared baking dish.
- Pour half of the cream mixture over the potatoes.
- 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.
- Let it rest for 10-15 minutes before serving.
don’t miss a recipe!
Subscribe to receive weekly updates:
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
Fantastic!! Thank you for so much for your feedback, Kathy!!
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!
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.
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!
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.