why make this recipe
Cheesy scalloped potatoes are a comforting and delicious dish that everyone loves. This recipe combines tender potatoes with a rich and creamy cheese sauce, making it a perfect side dish for any meal. Whether you’re serving it for a holiday gathering or a cozy family dinner, cheesy scalloped potatoes are sure to impress. Plus, they are easy to make and require simple ingredients that you probably already have in your kitchen.
how to make Cheesy Scalloped Potatoes
Ingredients:
- 2 pounds of potatoes, thinly sliced
- 2 cups Swiss cheese, grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a saucepan, melt the butter over medium heat; add the flour and stir to form a roux.
- Gradually whisk in the milk, stirring until the mixture thickens.
- Stir in the Swiss cheese until melted; season with salt, pepper, garlic powder, and onion powder.
- Layer the potatoes in the baking dish, pouring cheese sauce over each layer.
- Repeat until all the potatoes and sauce are used.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the top is golden and bubbly.
how to serve Cheesy Scalloped Potatoes
Cheesy scalloped potatoes can be served as a side dish alongside your favorite meats, such as roasted chicken, beef, or pork. They pair well with green vegetables or a fresh salad. For extra flavor, you can sprinkle some fresh herbs, like parsley or chives, on top before serving.
how to store Cheesy Scalloped Potatoes
To store leftover cheesy scalloped potatoes, let them cool completely. Then, transfer them to an airtight container and place them in the refrigerator. They will keep well for 3 to 4 days. To reheat, simply place them in the oven or microwave until warmed through.
tips to make Cheesy Scalloped Potatoes
- Choose starchy potatoes like russets for a creamier texture.
- Make sure to slice the potatoes evenly for even cooking.
- You can mix different types of cheese for added flavor, such as cheddar or gouda.
- For a crispy top, broil the dish for a few minutes after baking.
variation
You can add cooked bacon or ham between the layers of potatoes for a heartier dish. Some people like to include vegetables such as spinach or broccoli for extra nutrition.
FAQs
Q: Can I use a different type of cheese?
A: Yes, you can use other cheeses like cheddar or Monterey Jack, but the flavor and texture will change slightly.
Q: Can I prepare this dish ahead of time?
A: Yes, you can prepare the dish a day in advance and keep it in the fridge. Simply bake it when you are ready to serve.
Q: What kind of potatoes should I use?
A: Starchy potatoes like Russets or Yukon Golds work best for scalloped potatoes as they become creamy when baked.
Cheesy Scalloped Potatoes
Ingredients
For the potatoes
- 2 pounds potatoes, thinly sliced Starchy potatoes like russets or Yukon Golds work best.
For the cheese sauce
- 2 cups Swiss cheese, grated Feel free to mix different types of cheese for added flavor.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- to taste Salt and pepper
- 1/4 teaspoon garlic powder (optional) For additional flavor.
- 1/4 teaspoon onion powder (optional) For additional flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a saucepan, melt the butter over medium heat; add the flour and stir to form a roux.
- Gradually whisk in the milk, stirring until the mixture thickens.
- Stir in the Swiss cheese until melted; season with salt, pepper, garlic powder, and onion powder.
Assembly and Baking
- Layer the potatoes in the baking dish, pouring cheese sauce over each layer. Repeat until all the potatoes and sauce are used.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the top is golden and bubbly.