Spuds are always a win, but these creamy, Cheesy Scalloped Potatoes are pure comfort in every bite!
If I had to pick one food to eat forever, potatoes would be a strong contender. They’re just so versatile—fries, mashed, baked, loaded. But if I’m being honest, these cheesy scalloped potatoes might be my ultimate favorite.
Sure, they’re a holiday classic, making appearances at Easter, Thanksgiving, and Christmas. For me, though, they’ve always been more than just a special occasion dish. Growing up, my parents would serve them alongside steak and shrimp on “fancy” dinner nights, and something about that creamy, cheesy goodness next to a surf-and-turf spread made me feel downright spoiled.
Truthfully, though, there’s nothing fussy about this recipe. It’s simple to make, incredibly rich, and totally irresistible. With crispy edges, a velvety cheese sauce, and perfectly tender potatoes, it’s comfort food at its best—packed with fresh garlic, sharp cheddar, and pure indulgence in every bite.
Are These Cheesy Scalloped Potatoes Healthy?
Cheesy scalloped potatoes aren’t exactly a health food, but they sure are delicious! Potatoes themselves are a starchy vegetable, naturally rich in carbohydrates and a good source of potassium and vitamin C. This particular recipe is all about indulgence, with plenty of cheese, milk, and butter creating that irresistibly creamy texture. This dish is pure comfort food, best savored in moderation. You could, however, use low-fat dairy to keep things a little lighter.
How To Achieve “Scalloped” Potatoes
The type of potato you use makes all the difference in these cheesy, scalloped potatoes. For the best texture, go with a starchy variety like russet or Yukon Gold. Russets break down slightly while baking, helping create a thick, creamy sauce, while Yukon Golds hold their shape a bit better but still provide a rich, velvety texture.
To achieve the signature scalloped look, start by peeling your potatoes and slicing them into thin, even rounds—about 1/8-inch to 1/4-inch thick. The thinner they are, the more evenly they’ll cook, but they should still be sturdy enough to hold their shape. Arrange them in overlapping layers in your baking dish, creating that classic scalloped pattern. This layering not only looks great, but also ensures every bite is infused with cheesy, creamy goodness.
How Do I Store Leftovers?
You can store leftover cheesy scalloped potatoes in the fridge for up to 3 days, or freeze them for up to 3 months. To reheat, bake them for about 30-40 minutes at the same temperature.
Serving Suggestions
A great way to enjoy cheesy, scalloped potatoes is to serve them with meat and veggies. Good options would be Baked Chicken Breast and Parmesan-Roasted Broccoli. For summer, I also think these cheesy, scalloped potatoes go great with seafood, like Lemon-Pepper Shrimp and Grilled Lobster Tail. They’re always a hit with Roasted Chicken or these Juicy Boneless Pork Ribs.
Ingredients
- 4 cups potatoes
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 cups whole milk
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper ground
- 1 1/2 cups cheddar cheese shredded
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Peel and thinly slice the potatoes, then set aside.
- In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Whisk in milk, salt, and pepper, and cook until just heated.
- Layer half of the potato slices in the baking dish, pour half of the milk mixture over the potatoes, and sprinkle with half of the cheddar cheese.
- Repeat with the remaining potatoes, milk mixture, and cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 30 minutes or until the potatoes are tender.
- Allow the dish to rest for 10 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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