These Easy and Cheesy Scalloped potatoes are simple and easy to make! With simple ingredients and a lot of cheese, these potatoes will become a fan favorite at your next function. Scalloped potatoes are a classic dish that will make anyone crave more.

A Fan Favorite

I don’t know about y’all, but this is my favorite time of the year! With Thanksgiving over, it seems as though Christmas comes and goes so fast. With so much to do in the incoming weeks, a holiday menu is one thing that I want to make sure that you all have. For me, it is all about the side dishes! They are truly the star on anyone’s holiday plate. One in particular, are my Easy Cheesy Scalloped Potatoes!

Scalloped potatoes are a classic side dish that will never go out of style. My recipe is simple and easy to make! With simple ingredients and a lot of cheese, these potatoes will become a fan favorite at your next function!

Scalloped Potato Ingredients

For this recipe you will need the following simple ingredients:

Potatoes: I used Yukon Gold potatoes for this recipe. They are all-purpose potatoes with medium starch and moisture content. They have an amazing texture when cooked. They will also hold their shape during the cooking process. You can also use Russets for this recipe. There will be a slight difference in texture, but still delicious. Make sure to slice them thinly (around ⅛ to ¼ of an inch in thickness)
Butter & Flour: I used salted butter for some added flavor. The butter and flour are used together to make a roux. A roux is a thickening agent and the foundation for many sauces.
Diced Onion: The diced onion was added for some extra flavor. I used yellow onions since they are a little sweeter than white onions. The sauce can be strained if you don’t want the onion in the dish. I personally like the added texture and taste, but it is up to you.
Shredded Cheeses: For any scalloped potato recipe, good melting cheeses are always the way to go. Cheeses such as Swiss, Fontina, Mozzarella, Monterey Jack, Provolone, Smoked Gouda are perfect. I stuck with Smoked Gouda, Monterey Jack, and Gruyere. I also added some mild cheddar because it melts well and has a smooth texture that doesn't crumble easily.
Half & Half: I decided to use half & half for this recipe because it creates a creamier texture
Chicken Stock: The chicken stock adds extra flavor to the sauce while thinning it out slightly.
Seasonings: Salt, Black Pepper, and Garlic Powder are all you need for this recipe. Adding them to the cheese sauce at the end will keep you from over-seasoning the sauce. Plus, they will create amazing flavors throughout the dish.
Parsley: As usual, parsley does not add flavor at all. I call it plate grass. It is simply used for garnish and color. It’ll also have people thinking you’re some sort of chef.

How to Make EASY CHEESY Scalloped Potatoes

To make these Easy Cheesy Scalloped Potatoes, follow the simple instructions below:

Preheat the oven to 400 degrees. This temperature will cook the potatoes fully and create a beautiful golden crust on top. Grease your baking dish at this time as well. Allow the dish to rest until later use.
Scrub and peel the potatoes. Make sure that the potatoes are clean and free of any debris. You don’t want any dirt in your cheesy potatoes. Thinly slice your potatoes so that they all cook fast and evenly.
Make your sauce. Start off by sautéing your onions in the butter. Cook until translucent, about 3 minutes. Add your flour and mix thoroughly to create the roux. The roux should be a blondish color. Cook the roux for about 1 - 2 minutes. Add in your half & half and chicken stock. Whisk fully and allow the flour to cook out of the sauce. Allow the sauce to thicken.
Add ½ of the cheeses. The gruyere and gouda are added at this time. Mix and allow the cheeses to fully melt. Keep your heat on low so that the sauce does not burn.
Taste and season. Use salt, black pepper, and garlic powder to season the sauce. It should be just right and not overly salty. Tasting the sauce throughout will help you not to overseason the sauce.
Assemble the dish. Place half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over the potatoes. Add half of the cheddar and Monterey jack cheeses on top.
Repeat with the second layer of potatoes, cheese sauce, and remaining shredded cheeses.
Bake: Cover and bake for 40 - 50 minutes until the potatoes are fork-tender. Remove covering and bake for additional 30 minutes to brown. Remember to turn the dish in the oven for even browning.
Cool the dish. Let the dish for about 5 minutes before serving. Garnish with minced parsley and enjoy! (For more information see the full recipe below).

WHERE DO SCALLOPED POTATOES COME FROM?

When I first learned how to make this dish, I always wondered where this dish originated. While in school, I was taught the traditional cooking techniques of France. The cheese sauce is a derivative sauce of one of the main mother sauces which is Béchamel.

Béchamel is a white sauce made with white roux and milk. The addition of cheese makes it a cheese sauce. The potatoes are also made gratin style which is said to have originated in France, but there are also several that say that the dish has English origins. Regardless of where it came from, the dish is amazing and can be made for any occasion!

TIPS & TRICKS

If you want to make these potatoes ahead of time, make the full recipe. Allow the dish to fully cool. Cover with a lid or aluminum foil store in the refrigerator for a max of 3 - 4 days. When ready to eat, reheat in a 350 degree oven until bubbly.
Try adding some ham or bacon crumbles in between the layers of potatoes to make loaded baked scalloped potatoes.
Try adding in some different cheeses that you haven’t tried before. Make sure that they are good melting cheeses such as Swiss, Fontina, Monterey Jack, Muenster, Provolone, Smoked Gouda.

WHAT TO PAIR WITH SCALLOPED POTATOES

This is an all-purpose recipe that can be served with so many different meals and dishes. But, here are a few that will be especially delicious:

Roasted or Grilled Pork Chops
Honey Mustard Chicken Thighs
Roast Beef
Pan-Seared Aged Ribeye with Butter
Grilled Asparagus or Broccoli
Mixed Green Salad

I’d love to hear your feedback about these Easy Cheesy Scalloped Potatoes! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!