Cheesy Scalloped Potatoes

If you’re looking for a light and healthy recipe you might want to skip this post. These delicious and decadent Cheesy Scalloped Potatoes will literally leave you speechless! You’ll be amazed that just a few simple ingredients, and very little work, can turn plain boring potatoes into a heavenly experience.

Rate The Recipe⭐⭐⭐⭐⭐

I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

What You’ll Love about Cheesy Scalloped Potatoes:

When I think of Easter food, especially, ham and scalloped potatoes are always at the top of my menu. I mean, can you think of anything more delicious than creamy luxurious potatoes with sweet and salty ham?! It’s the quintessential Easter food I look forward to every year.

Let me assure you, not only will these potatoes rock your world, this recipe is also the easiest ever to make. For a lot of years I shied away from making “scalloped” or “Au gratin” potatoes because they looked so time consuming and fancy. You have to make a roux, slice the potatoes perfectly thin, layer them oh so beautifully in the baking dish. But it’s all just a façade, really. Don’t judge a book by its cover. 😉

I will go as far to say that this Cheesy Scalloped Potato recipe is easier to make, and less laborious, than mashed potatoes. And if you’re craving some seriously rich and cheesy potatoes you won’t be disappointed with these.

Simple Ingredients:

• Yukon gold or russet potatoes
• Heavy cream
• Butter
• Garlic
• Ground mustard
• Fresh thyme
• Salt and pepper
• Sharp cheddar cheese
• Parmesan cheese

Can I use something other than heavy cream?

This cheesy scalloped potato recipe makes no apologies when it comes to being completely and sinfully delicious. Using heavy cream is what makes the cream sauce so incredibly smooth and decadent, plus you skip the step of having to make a roux. I believe there’s a place for recipes like this, when your taste buds over take your shame, but if you’re looking for something a little “lighter” (not necessarily healthier) my Gourmet Potatoes might be for you.

Do I have to use ground mustard?

I’ve mentioned in the past how much I love using ground mustard in my savory dishes, especially ones with a creamy base. There is no sharp mustardy flavor and it’s hard to describe what it does other than it gives these potatoes a little boost. Think depth of flavor. It’s definitely optional and this recipe will still be delicious without it.

Other Cheeses that work well with Scalloped potatoes:

Just about any good melting cheese will be fantastic incorporated in this recipe. You can use a combination of cheeses like sharp cheddar, gruyere, gorgonzola, parmesan, Colby Jack, or even pepper Jack for a touch of heat.

How to make Cheesy Scalloped Potatoes:

Step 1. Preheat oven to 350℉ and grease a 9×13 inch baking dish with butter or non-stick cooking spray.

Step 2. Prepare potatoes by peeling and slicing them an 1/8 of inch-thick either with a mandoline or sharp knife. Arrange half of the potatoes in your prepared baking dish. You can make nice neat rows by overlapping or just roughly toss them in.

Step 3. In a medium size sauce pan melt butter over medium low heat. Add garlic and cook 1-minute until fragrant. Stir in ground mustard and cook another 30-seconds. Turn the heat to low and slowly pour in heavy cream, then the thyme, salt and pepper. Bring sauce to a low simmer, stirring often. Once it starts to simmer pull it off the heat.

Step 4. Pour half of the cream sauce over the first layer of potatoes along with some cheddar cheese. Add the remaining potatoes, followed by the rest of the cream sauce, then more cheddar cheese, and all of the parmesan.

Step 5. Cover baking dish tightly with foil and bake for 35-40 minutes. Remove the foil and bake another 35-40 minutes or until potatoes are tender and the top is golden brown. Allow to rest a few minutes before serving.

Recipe Tips:

• Prevent browning on raw potatoes– Potatoes can brown pretty quickly after you’ve sliced them. You’ll want to prep some of your ingredients like the cheeses, and measure out your sauce items before slicing the potatoes. Don’t put them in cold water to prevent browning because you need the starch from the potatoes to thicken the sauce.
• Using a mandoline– The mandoline makes preparing the potatoes much easier and faster but you don’t need to go out and buy one to enjoy this recipe. Just make sure you have a sharp knife and good slicing skills.
• Don’t boil the cream sauce– Make sure to immediately pull the cream sauce off the heat once it comes to a simmer otherwise it will thicken too much before adding to the potatoes.
• Add more garlic– If you want a more intense garlic flavor add 1-2 more cloves.
• Make ahead– Follow the recipe right up until the baking time. Cover with foil and place in the refrigerator up to 1 day in advance. When ready to bake, place on the counter for 30-minutes, then bake according to the recipe instructions.
• Freezing scalloped potatoes– I do not recommend freezing this recipe as the cream sauce won’t thaw to the right consistency. The potatoes will also become watery.

Other Side Dish Recipes You Might Enjoy:

• Harvest Potatoes
• Creamy and Cheesy Broccoli Casserole
• Nana’s Crunchy Lemon Parmesan Salad
• The Best Light and Fluffy Mashed Potatoes
• Spring Pasta Salad with Peas and Asparagus

Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.