Cheesy Scalloped Potatoes
These cheesy scalloped potatoes are sliced potato rounds that are cooked in a creamy sauce and then layered with cheese and baked to golden brown perfection. An easy yet impressive side dish that pairs perfectly with any potluck or holiday dinner! This easy recipe for scalloped potatoes is one you will want to make again and again. Delicious, creamy, cheesy potato perfection!
In my opinion, you can never go wrong with a creamy potato side dish! Potatoes just seem to complete any meal and these are some of the best potatoes I’ve ever had, and your friends and family are sure to agree.
My family has actually been enjoying these delicious, creamy scalloped potatoes from Martha Stewart for years. These potatoes are the perfect side dish for large gatherings, parties, and holidays. You better believe they always have a place on my Thanksgiving and Easter menu!
What Is The Difference Between Scalloped Potatoes and Potatoes Au Gratin?
Scalloped potatoes and potatoes au gratin are very similar. They’re both creamy potato dishes made with rounds of sliced potatoes and baked in a casserole dish.
Scalloped potatoes are typically made with heavy cream and milk. Sometimes scalloped potatoes will include cheese, like in this recipe, but often times they don’t.
However, the signature ingredient in potatoes au gratin is grated cheese. Potatoes au gratin is usually a more cheesy, rich dish. Breadcrumbs are also usually added to the top before the dish goes into the oven.
The way the potatoes are sliced also differs slightly. The potatoes in scalloped potatoes are often cut a little thicker than those in au gratin potatoes.
Regardless of what they’re called, one thing is for sure – both types of potatoes are absolutely delicious and so comforting!
How Do You Make Cheesy Scalloped Potatoes?
Even though some say scalloped potatoes should be cheese-free, Martha Stewart’s scalloped potatoes call for freshly grated Gruyère. It’s the most wonderful cheese for this recipe. It adds such a lovely flavor and really compliments the taste of the potatoes and cream. So let’s whip up this irresistible side dish!
The first step of this recipe is quite brilliant. You rub a clove of garlic all over your baking dish before greasing the dish with butter. It’s such a great idea for extra flavor and you’ll be using the garlic in the recipe anyway.
Peel and slice the potatoes into 1/8-inch-thick rounds. Transfer the potatoes to a large pot with garlic, cream, milk, thyme, salt, pepper, and nutmeg. Bring this to a boil, reduce the heat, then simmer. Let it cool.
Time to layer everything together! Use a slotted spoon to transfer one third of the mixture into the baking dish, sprinkle with Gruyère, and repeat the layering twice more. I recommend the slotted spoon because you’ll want to pour the cream sauce over the top once everything is layered.
After layering the potatoes and cheese, drizzle the cream sauce over the top, letting it seep down into the dish.
Loosely cover the dish with parchment and then foil or you can spray the foil with cooking spray and cover. Bake until the potatoes are tender when pierced with a fork, about 35 to 40 minutes. Remove the parchment and foil, and broil until the potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 30 minutes before serving.
- I recommend actually weighing your potatoes. This recipe calls for 4 pounds of potatoes and depending on the size of your potatoes, the amount of potatoes needed could vary.
- A shallow baking dish works best for scalloped potatoes. If you don’t have a 3-quart baking dish, a glass or ceramic 9×13-inch baking dish will work just fine.
- When transferring the potatoes to the baking dish, use a slotted spoon. This will help you from separating the layered slices. Then after layering, you can drizzle the liquid over the top, letting it seep down into the dish.
- Let potatoes cool for 30 minutes. Once the potatoes are taken out of the oven, I highly recommend letting the dish rest for the full 30 minutes. This will give the potatoes the best possible texture and flavor.
What Type Of Potatoes Are Best In Scalloped Potatoes?
My favorite potatoes to use for scalloped potatoes are Yukon gold potatoes. They have a nice creamy texture and buttery flavor. They also hold their shape well.
Russet potatoes will work but they tend to break apart more and, in my opinion, they aren’t as flavorful.
Can You Make Scalloped Potatoes Ahead Of Time?
This scalloped potatoes recipe is perfect for making in advance! You can make scalloped potatoes ahead of time either by cooking the dish and then storing it or you can refrigerate the dish and then cook it right before the meal.
Store the dish cooked: Bake the scalloped potatoes as instructed and let them cool completely to room temperature. Then cover tightly with plastic wrap and refrigerate for up to 3 days. When you’re ready to serve, cover with foil and bake at 350° for 30 minutes, or until warmed through.
Store the dish uncooked: Prepare dish as instructed, but leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for up to one day. Remove the dish 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Is this recipe freezer friendly? I don’t recommend freezing scalloped potatoes. I haven’t had very good results with freezing the potatoes or the cream sauce. The potatoes don’t have a great texture and the sauce will freeze then separate when thawed. Not good.
Can this recipe be made gluten-free? This recipe is really easy to make gluten-free. Simply use a gluten-free all-purpose flour.
What other variations would work? Feel free to experiment with this recipe and make it your own! Try layering thinly sliced cooked ham between the layers of potatoes. Add favorite seasoning mixes into the sauce or sprinkle on your favorite herbs. You can also sneak in other veggies to this side dish. Try diced cauliflower or thinly sliced carrots.
Can you substitute the Gruyere for another cheese? For me the Gruyere cheese is a must, but I know it is a pricier cheese and you can definitely still have great results by using sharp cheddar, parmesan cheese, cheddar cheese, Swiss cheese or mozzarella cheese.
If you want major comfort and flavor, you’ve got to add this irresistible scalloped potato dish to your regular meal rotation and your holiday menu. Once you try this recipe for homemade cheesy scalloped potatoes, it’s one you will want to make again and again.
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Cheesy Scalloped Potatoes
- 1 clove garlic,, lightly smashed and peeled
- unsalted butter,, room temperature, for pan
- 4 pounds Yukon Gold potatoes, (I recommend weighing the potatoes for the right proportions)*
- 2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon lightly packed fresh thyme leaves + more for garnishing the cooked potatoes
- 1 1/2 teaspoons course salt + more to taste
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon freshly grated nutmeg
- 6 ounces Gruyere cheese,, coarsely grated (2 1/4 cups)**
- Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish*** with garlic; then mince garlic to be used in cream sauce. Grease dish with butter. Peel potatoes and cut into 1/8-inch-thick rounds.
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, salt, pepper, and nutmeg. Bring to a boil over high heat. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
- Use a slotted spoon, to transfer one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. After layering the potatoes and cheese, drizzle the liquid over the top, letting it seep down into the dish. Loosely cover dish with parchment and then foil or cover with foil that has been sprayed with nonstick cooking spray.
- Bake until potatoes are fork tender, 35 to 40 minutes. Remove foil and parchment; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 30 minutes before serving. This 30 minute resting time is important for the most perfect texture and flavor of the dish.