Ingredients
- 1 kg of potatoes (or enough to fill your dish): Choose starchy potatoes like Russets for the best texture. They’ll absorb the creamy sauce and create a tender, melt-in-your-mouth result.
- 1 cup of mozzarella cheese: The mozzarella adds stretch and gooeyness to the dish. It melts beautifully, creating that signature cheesy pull.
- ¾ cup of cheddar cheese: Cheddar gives the dish a rich, sharp flavor that balances out the creaminess of the sauce.
- 1 cup of cream: Heavy cream is the base of the sauce, giving it the richness and smooth texture that makes scalloped potatoes so delightful.
- 1.5 cups of milk: Milk thins out the sauce while still keeping it creamy. You can use whole milk for the richest flavor, or opt for a lower-fat version if you prefer.
- 2 tablespoons of melted butter: Butter adds depth and flavor to the sauce, making it even more luscious.
- 2 tablespoons of flour: The flour helps thicken the sauce, creating a creamy texture that will coat the potatoes perfectly.
- 1 teaspoon of onion powder: Onion powder brings out a subtle sweetness and savory depth, complementing the creaminess of the sauce.
- 1 teaspoon of garlic powder: Garlic powder adds warmth and a savory kick to the dish.
- Salt and black pepper to taste: Essential for seasoning and enhancing the flavors of the cheese and potatoes.
- Fresh parsley or dill for garnish: A sprinkle of fresh herbs not only adds a pop of color but also a fresh, herby note to balance the richness of the dish.
Instructions
Step 1: Preheat the Oven and Prepare the Dish
Start by preheating your oven to 375°F (190°C). This is the ideal temperature for baking the potatoes until they’re tender and golden brown. While the oven is heating, butter a baking dish. You want a dish that’s large enough to fit your sliced potatoes in a single layer. A 9×9-inch or 9×13-inch baking dish works perfectly for this recipe.
Step 2: Slice the Potatoes
Peel your potatoes and slice them thinly, about ⅛ inch thick. You can use a sharp knife, but if you have a mandolin, it’s an excellent tool to ensure your slices are uniform. Thin slices ensure the potatoes cook evenly and soak up the creamy sauce. Layer the slices in the bottom of your prepared baking dish.
Step 3: Make the Creamy Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, whisk in the 2 tablespoons of flour. Continue to cook, stirring constantly, until the mixture is smooth and slightly bubbly—this should take about a minute.
Gradually add in the 1.5 cups of milk and 1 cup of cream, whisking as you go to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Stir occasionally until the sauce thickens, about 5 minutes. Season with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and a pinch of salt and black pepper. Taste and adjust the seasoning as needed.
Step 4: Add the Cheese
Once the sauce has thickened, add the mozzarella and cheddar cheeses to the saucepan. Stir until the cheese melts completely into the sauce, creating a smooth, creamy mixture. The sauce should be thick enough to coat the back of a spoon.
Step 5: Assemble the Dish
Pour half of the cheesy sauce over the sliced potatoes in the baking dish. Spread the sauce evenly with a spoon or spatula. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow the potatoes to soften and the sauce to start setting.
Step 6: Bake and Finish
After 30 minutes, remove the foil and pour the remaining cheese sauce over the potatoes. This will create a deliciously cheesy top layer. Return the dish to the oven and bake for an additional 1 hour, or until the top is golden and bubbly, and the potatoes are fork-tender.
Step 7: Garnish and Serve
Once the Cheesy Scalloped Potatoes are done, remove them from the oven and let them sit for a few minutes to cool slightly. Garnish with freshly chopped parsley or dill for a touch of color and freshness. Serve hot and enjoy!
Notes
- Choosing the right potatoes: Starchy potatoes like Russets or Yukon Golds are the best for this dish. They break down and absorb the sauce, creating the creamy texture you’re after. Waxy potatoes like Red Bliss won’t work as well since they hold their shape and won’t absorb the sauce as much.
- Uniform slicing: To ensure even cooking, slice the potatoes uniformly. If you have a mandolin slicer, it’s a great tool for this. If not, just make sure the slices are as even as possible.
- Make it ahead: You can prepare the dish a day ahead. Assemble everything, cover with foil, and refrigerate. When you’re ready to bake, just pop it into the oven and bake as instructed. This is perfect for holiday dinners when you want to get ahead on your prep work.
- Cheese variations: While mozzarella and cheddar are classic choices, feel free to experiment. Gruyère, Parmesan, or even Gouda can add a unique flavor. Just make sure to use a cheese that melts well.
- Spices and herbs: Add a dash of paprika, thyme, or rosemary to the sauce for an extra layer of flavor. These herbs pair wonderfully with the creamy potatoes and cheese.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes