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Cheesy Scalloped Potatoes Recipe

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4.2 from 14 reviews

This Cheesy Scalloped Potatoes recipe features tender slices of russet potatoes baked in a rich garlic-infused cheese sauce made with cheddar and savory seasonings. Perfect as a comforting side dish, it combines creamy layers of potatoes and cheese baked to golden perfection and topped with fresh chives for a burst of color and flavor.

Ingredients

Cheese Sauce

  • 4 tablespoons salted butter
  • 4-5 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • ½ cup half and half (or additional milk)
  • 1 teaspoon dried thyme
  • 1 teaspoon granulated chicken bouillon
  • ½ teaspoon white pepper
  • ¼ teaspoon ground nutmeg (optional)
  • Salt to taste (1 teaspoon kosher salt as per directions)
  • 2 cups shredded cheddar cheese (such as gruyere, cheddar, or a blend), divided

Potatoes and Garnish

  • 3½ pounds russet potatoes, sliced ⅛-¼ inch thick
  • Chives, chopped, for topping

Instructions

  1. Prep: Position a rack in the center of the oven and preheat it to 375ºF to ensure even baking.
  2. Cook Sauce Base: Melt the butter in a large saucepan over medium heat. Add the minced garlic and stir for 60-75 seconds until fragrant, being careful not to brown it. Whisk in the flour and cook for 1-2 minutes until the flour lightly browns, forming a roux.
  3. Make Cheese Sauce: Gradually whisk in the whole milk followed by the half and half. Add kosher salt, dried thyme, granulated chicken bouillon, white pepper, and nutmeg if using. Bring the mixture to a simmer and just before boiling, reduce heat and cook for 30-60 seconds. Gradually stir in half (1 cup) of the shredded cheese, allowing it to melt smoothly into the sauce.
  4. Layer Potatoes: Arrange the sliced potatoes evenly in a baking dish. Pour the cheese sauce evenly over the potatoes. Gently tap or wiggle the dish to release any trapped air between layers.
  5. Bake Covered: Cover the baking dish with foil and bake for 35 minutes at 375ºF. This allows the potatoes to partially cook and the flavors to meld.
  6. Add Remaining Cheese: Remove the foil and sprinkle the remaining 1 cup of shredded cheese over the potatoes. Continue baking uncovered for an additional 25-30 minutes until the cheese is melted, bubbly, and golden. Cover with foil if the cheese browns too quickly.
  7. Check Doneness and Serve: Test doneness by inserting a knife into the potatoes – it should slide through easily without resistance. Let the scalloped potatoes cool for several minutes to set before serving. Garnish with freshly chopped chives for a bright, fresh finish.

Notes

  • You can adjust garlic quantity to taste for milder flavor.
  • If desired, substitute half and half with all milk for a lighter sauce.
  • Granulated chicken bouillon adds depth but can be omitted for vegetarian variations.
  • Russet potatoes are ideal for baking due to their starchy texture, but Yukon Golds can also be used.
  • Use a sharp cheddar or mix with gruyere for more complex cheese flavor.
  • Ensure potatoes are evenly sliced for uniform cooking.
  • If cheese browns too quickly during the final bake, cover loosely with foil until done.

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