Cheesy Scalloped Potatoes Modern Honey

These creamy, cheesy scalloped potatoes are the perfect side dish and are made with thinly sliced potatoes, a decadent bechamel sauce, and layers upon layers of cheese and baked until melted and bubbly.

One of my favorite side dishes to make, especially during the holidays, are cheesy scalloped potatoes. They are such a warm, comforting side dish and pair so well with steak or chicken. I love to pair this with my best chicken marinade recipe or grilled tri-tip steak marinade.

I will share the art of making the best scalloped potatoes, from choosing the right potatoes to crafting the perfect cheese-infused bechamel sauce.

What are Scalloped Potatoes?

Scalloped potatoes are a classic and comforting dish that features thinly sliced potatoes layered and baked in a creamy, cheesy sauce. There’s something so comforting about a dish that combines the creamy goodness of potatoes with the rich, cheesy flavors of a decadent sauce. Scalloped potatoes are a classic comfort food and the ultimate side dish.

Ingredients:

Potatoes — see below on potatoes suggestions and why I choose yukon gold potatoes.
Onion — I suggest dicing the onions into small pieces.
Garlic — add more garlic if you love garlic flavor.
Flour — this helps to thicken the sauce.
Chicken Broth — this infuses flavor into the homemade cheesy bechamel.
Half-n-Half — you can also use whole milk but I love the creaminess that half-n-half gives to the cheesy bechamel sauce.
Cheese — I like to use a mix of sharp cheddar in the creamy sauce and top with a medium cheddar cheese.
Salt and Pepper

What type of potatoes should I use for Scalloped Potatoes?

My favorite type of potato to use when I make cheesy scalloped potatoes are yukon gold potatoes. Known for their creamy texture and golden color, Yukon Golds hold their shape well during cooking, resulting in a velvety, smooth consistency in your scalloped potatoes.

Here’s why Yukon Gold potatoes are perfect in this recipe:

Creamy Texture: Yukon Gold potatoes have a lower starch content compared to russet potatoes, contributing to a creamier texture when cooked.

Buttery Flavor: The natural buttery flavor of Yukon Golds enhances the overall taste of the dish without overpowering the other ingredients.

Consistent Cooking: Yukon Gold potatoes cook evenly, ensuring that every slice in your scalloped potatoes receives the same degree of tenderness.

How to make Cheesy Scalloped Potatoes:

Here’s how to craft the perfect cheesy bechamel cream sauce. The soul of scalloped potatoes lies in the decadent, cheesy bechamel sauce.

Peeling and Slicing: Begin by washing and peeling the Yukon Gold potatoes. Slice them into thin, uniform rounds to ensure even cooking. I like to use a mandolin for this step because it slices the potatoes super thin and uniformly. Just be careful and use the guard!

Rinsing: After slicing, rinse the potatoes under cold water to remove excess starch, which can make the dish overly gummy. While I make the sauce, I place the sliced potatoes in a bowl of cool water so they don’t turn brown.

Make the Bechamel Cheese Sauce: In a saucepan over medium heat, melt the butter until it’s foamy but not browned. Whisk in the garlic and flour to create a smooth roux. Cook for 1-2 minutes until it forms a paste-like consistency. Pour in chicken broth and whisk together. Gradually add half-n-half or milk. while whisking continuously to prevent lumps. Continue whisking until the mixture thickens.

Seasoning: Add a generous amount of salt and pepper for flavor.

Cheese Heaven: Once the sauce is thickened, remove it from heat and stir in the shredded cheese, 1/2 cup at a time so it doesn’t clump until it melts.

Layering: Preheat oven to 375 degrees. In a greased baking dish, arrange a layer of sliced Yukon Gold potatoes. Pour a portion of the bechamel cheese sauce over the potatoes, ensuring each slice is well-coated. Repeat the layering until the dish is filled. Generously sprinkle with the remaining 1 1/2 to 2 cups of grated cheese.

Bake: Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.

Tips for making the Best Scalloped Potatoes:

Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and buttery flavor. This choice ensures that the potatoes maintain their structure while absorbing the richness of the sauce.

Perfecting the Sauce: Crafting a flavorful bechamel cheese sauce is crucial. The right balance of butter, flour, milk or half-n-half, and cheese creates a sauce that is not only creamy but also packed with savory goodness. I like to use sharp cheddar cheese for the sauce and medium cheddar or Colby jack sprinkled on the top.

Layering Technique: Evenly layering the sliced potatoes and sauce ensures that each bite is infused with the creamy goodness. Take care in arranging the layers to promote even cooking and a consistent texture throughout the dish.

Top with More Cheese: The key is to infuse cheese in the sauce and melt it all over the top of the potatoes. I suggest being very generous with this cheese since these are cheesy scalloped potatoes.

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Peeling and Slicing: Begin by washing and peeling the Yukon Gold potatoes. Slice them into thin, uniform rounds to ensure even cooking. I like to use a mandolin for this step because it slices the potatoes super thin and uniformly. Just be careful and use the guard!
Rinsing: After slicing, rinse the potatoes under cold water to remove excess starch, which can make the dish overly gummy. While I make the sauce, I place the sliced potatoes in a bowl of cool water so they don't turn brown.
Make the Bechamel Cheese Sauce: In a saucepan over medium heat, add the butter and onions. Cook for about 10-12 minutes or until the onions are softened. Whisk in the garlic and flour to create a smooth roux. Cook for 1-2 minutes until it forms a paste-like consistency. Pour in chicken broth and whisk together. Gradually add half-n-half or milk. while whisking continuously to prevent lumps. Continue whisking until the mixture thickens. Add salt and pepper.
Once the sauce is thickened, remove it from heat and stir in 1 1/2 cups of the shredded cheese, 1/2 cup at a time so it doesn't clump until it melts.
Preheat oven to 375 degrees. In a greased baking dish, arrange a layer of sliced Yukon Gold potatoes. Pour a portion of the bechamel cheese sauce over the potatoes, ensuring each slice is well-coated. Repeat the layering until the dish is filled. Generously sprinkle with the remaining 1 1/2 to 2 cups of grated cheese.
Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.

Calories: 298kcal, Carbohydrates: 24g, Protein: 11g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 610mg, Potassium: 564mg, Fiber: 3g, Sugar: 3g, Vitamin A: 546IU, Vitamin C: 23mg, Calcium: 261mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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