Print

Cheesy Scalloped Potatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

Cheesy Scalloped Potatoes is a classic, creamy, and comforting casserole featuring tender Yukon gold or Russet potato slices baked in a rich cheese sauce made with Monterey Jack and Colby cheddar cheeses, seasoned with paprika, onion, and garlic powders. This dish is perfect as a hearty side for family dinners or holiday meals.

Ingredients

Potatoes and Seasoning

  • 4 ½ cups sliced Yukon gold or Russet potatoes
  • 1 – 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Cheese Sauce

  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups half-and-half
  • 1 cup shredded Monterey Jack cheese (divided)
  • 1 cup shredded Colby cheddar cheese (divided)

Instructions

  1. Prepare Potatoes: Wash the sliced Yukon gold or Russet potatoes thoroughly, then dry them completely using a clean towel to remove any excess moisture. Set aside.
  2. Mix Seasonings: In a large bowl, whisk together kosher salt, black pepper, smoked paprika, onion powder, and garlic powder until well combined. Taste and adjust seasoning as preferred. Set aside.
  3. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C). Grease a large casserole dish with a cover or a 9×13 inch pan to prevent sticking.
  4. Make Roux: In a medium pot over medium heat, melt the butter. Whisk in the flour until completely combined to form a smooth roux.
  5. Prepare Cheese Sauce: Gradually whisk in the half-and-half until smooth. Add ½ cup of Monterey Jack cheese and ½ cup of Colby cheddar cheese, whisking until cheeses melt completely and the sauce is smooth. Remove from heat and set aside.
  6. Season Potatoes: Add the dried potato slices to the seasoning mixture and toss well to evenly coat all slices.
  7. Assemble Layers (Horizontal Method): Place half of the seasoned potatoes in an even layer in the prepared pan. Pour half of the cheese sauce over this layer, spreading it evenly. Repeat with the second half of potatoes and remaining cheese sauce, covering all potato slices fully. Sprinkle the top with the remaining cheese.
  8. Assemble Layers (Vertical Method – Optional): To bake vertically, double the amount of sauce and seasoning. Arrange all potato slices standing slightly diagonally in the dish to allow better sauce coverage. Pour the cheese sauce evenly over the stacked potatoes and sprinkle with the remaining cheese. Ensure all potatoes are completely covered with sauce.
  9. Bake Covered: Cover the casserole dish and bake in the preheated oven for 30 minutes.
  10. Bake Uncovered: Remove the cover and bake for an additional 30 to 50 minutes, depending on the thickness of potato slices, until the cheese is melted, bubbly, and potatoes are tender when pierced with a fork.
  11. Rest and Serve: Remove the dish from oven and allow it to rest for 10-15 minutes before serving to let the sauce thicken and the flavors meld.

Notes

  • For a vertical scalloped potato version, double the sauce and seasoning amounts due to the increased quantity and dish depth.
  • Lay vertical potato slices diagonally to help sauce reach all layers.
  • Ensure potatoes are thoroughly dried to avoid watery casserole.
  • Adjust salt and spices to your taste; smoked paprika adds a subtle smoky depth but can be omitted if preferred.
  • Resting the dish after baking helps the sauce thicken and improves slicing.
  • Use Yukon gold potatoes for a buttery texture or Russet potatoes for a fluffier result.

Find it online: https://bitezly.com/cheesy-scalloped-potatoes-recipe-2/