Creamy Cheddar Scalloped Potatoes Recipe

If you’re anything like me, you’ll absolutely adore this Creamy Cheddar Scalloped Potatoes Recipe. It’s the kind of comforting, cheesy, and perfectly creamy dish that feels like a warm hug on a plate. I’ve made it more times than I can count, and every single time, it leaves my family begging for seconds. Whether it’s a holiday feast or a cozy weeknight dinner, this recipe is your go-to for making potatoes irresistibly delicious. Trust me, you’ll want to keep this one close.

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Ingredients You’ll Need

Every ingredient in this Creamy Cheddar Scalloped Potatoes Recipe plays an important role to build layers of flavor and create that perfect creamy bite. Here’s a quick rundown on what I use and why it works so well.

• Russet potatoes: I like russets for their starchy nature that softens beautifully and soaks up that creamy sauce.
• Salted butter: Adds richness and helps create a luscious roux for the sauce.
• Garlic cloves: Minced fresh garlic gives a subtle, fragrant kick without overpowering the dish.
• All-purpose flour: Used to thicken the sauce into that silky, cheesy goodness.
• Chicken or vegetable stock: Adds a depth of savoriness that makes this more than just cheesy potatoes.
• Fresh thyme: A little herbaceous brightness to balance all that creaminess.
• Sea salt and black pepper: Essential to season each layer evenly—don’t skimp on seasoning here.
• Ground nutmeg: Just a pinch wakes up the flavors with a warm, cozy note.
• Whole milk: For that tender, creamy texture that coats every slice perfectly.
• Sharp cheddar cheese: The star of the show—bold, flavorful, and melts wonderfully.

Variations

I love customizing this Creamy Cheddar Scalloped Potatoes Recipe depending on the occasion or what I have on hand. Feel free to make it your own!

• Adding caramelized onions: I sometimes throw caramelized onions between the potato layers, which adds a sweet-savory dimension that my family adores.
• Using Gruyère cheese: Swapping out half the cheddar for Gruyère adds a lovely nuttiness and melts beautifully.
• Making it vegetarian: Using vegetable stock instead of chicken stock keeps the flavor rich and perfect for anyone avoiding meat.
• Spicy kick: A dash of smoked paprika or cayenne sprinkled into the sauce can give it a surprising but addictive warmth.

How to Make Creamy Cheddar Scalloped Potatoes Recipe

Step 1: Prepare the Potatoes with Care

Start by preheating your oven to 400°F (I always place the rack right in the center for even baking). Peel your russet potatoes and slice them thin using a mandolin—1/8 inch is perfect. I love using a mandolin here because it helps the potatoes cook evenly throughout, so you won’t end up with crunchy bits. Pop the slices immediately into a bowl of cold water and give them a good rinse to wash away excess starch. Then, lay them out on a towel and pat them dry carefully to avoid excess moisture that could make your dish watery.

Step 2: Make the Creamy Cheese Sauce

In a large skillet over medium heat, melt the butter. I add the garlic and cook just until fragrant — about a minute, no longer to avoid bitterness. Then sprinkle in the flour and stir continuously for 1-2 minutes to cook out the raw taste. Slowly pour in the chicken stock while whisking constantly; this prevents lumps and builds a silky base. Add minced thyme, salt, pepper, and nutmeg and keep stirring for about 3 minutes until thickened.

Next, increase the heat to medium-high and slowly add the milk in small batches, whisking continuously until the sauce thickens nicely; this takes roughly 5 minutes. When it’s thick and luscious, reduce heat to low and stir in one cup of shredded sharp cheddar cheese until melted and smooth. This sauce is the heart of the recipe — I always taste and adjust seasoning here before layering.

Step 3: Assemble and Bake

Butter or spray a 9×13-inch casserole dish. Arrange a third of your potato slices in an even layer, sprinkle half a teaspoon of salt, and pour a third of the creamy cheese sauce over the top. Repeat with half the remaining potatoes, salt, and sauce. Finally, top with the last batch of potatoes and the remaining cheese cup. Cover the dish tightly with foil or a lid and bake for about 35 minutes. Then remove the cover and bake uncovered for an additional 40 minutes until the top is bubbling and golden, and the potatoes are tender when pierced with a fork.

Step 4: Rest and Garnish

Once out of the oven, let your dish rest covered for about 15 minutes. This helps everything set nicely and makes it easier to serve beautiful slices. Just before serving, sprinkle freshly cracked black pepper and extra thyme leaves for a fresh, herby finish. I love how these final touches bring the dish alive.

How to Serve Creamy Cheddar Scalloped Potatoes Recipe

Garnishes

I always finish these potatoes with freshly cracked black pepper and a sprinkle of fresh thyme leaves. It adds freshness and a little color pop that looks lovely on the plate. Sometimes, I’ll also grate a bit more sharp cheddar over the top before serving for an extra cheesy kick.

Side Dishes

This Creamy Cheddar Scalloped Potatoes Recipe pairs beautifully with roast chicken or turkey, grilled pork chops, or even a simple green salad to cut through the richness. When I make a big family dinner, I usually add roasted Brussels sprouts or garlic green beans alongside for some bright contrast.

Creative Ways to Present

For special occasions, I sometimes bake scalloped potatoes in individual ramekins for a neater, personalized presentation. You can even add a crispy breadcrumb topping for a golden, crunchy finish if you want to impress guests. Both presentations get rave reviews every time!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in the refrigerator for up to three days. When you reheat, the potatoes stay creamy, though the top can lose some crispness. I simply cover the dish with foil to keep moisture in and heat gently until warmed through.

Freezing

Freezing scalloped potatoes can be tricky because of the creamy sauce, but I’ve had good success freezing portions in airtight containers before baking them. Thaw overnight in the fridge, then bake as usual, adding a bit of extra time until bubbly and tender. The texture may be slightly different, but it still tastes delicious!

Reheating

Reheat leftovers in the oven at 350°F covered with foil to prevent the top from drying out, for about 20-25 minutes. If reheating in smaller portions, the microwave works fine—just keep an eye so it doesn’t get rubbery. Adding a splash of milk before reheating helps keep things creamy.

FAQs

Final Thoughts

This Creamy Cheddar Scalloped Potatoes Recipe holds a special place in my heart—it’s the ultimate comfort food that’s elegant enough to serve when friends drop by but cozy enough for a Sunday night dinner. I love how the layers of tender potatoes and cheesy sauce meld together into something magical, and I’m confident you’ll feel the same once you try it. So go ahead, grab those russets and cheddar, and make yourself this delicious dish—you’ll thank me later!

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