These cheesy scalloped potatoes are the mac and cheese of potatoes. So cheesy and creamy that all your cravings will be completely satisfied. It is so rich that a small portion is all you need to make your tummy happy.
This recipe will delight young and old. A little cutting proficiency is needed to slice the potatoes, and that is all the skill you’ll need.
Rounds of potatoes sandwiched between slices of onions bathed in a creamy and cheesy sauce baked to bubbly perfection will make your tastebuds dance and your heart happy. Make cheesy scalloped potatoes your next side dish!
CAN YOU MAKE CHEESY SCALLOPED POTATOES AHEAD OF TIME?
You can make your cheesy scalloped potatoes up until baking, let the sauce cool, cover with plastic wrap and refrigerate until you’re ready to bake it. You can keep it in the fridge for up to two days before baking.
WHY ARE MY CHEESY SCALLOPED POTATOES STILL HARD?
- Your slices are too thick. The thicker the slice, the longer they take to cook. Just cook them a little longer, but make sure you cut them to ¼” to avoid this problem
- You removed the foil too soon. Do not remove the foil before time. Make sure they are covered for at least 85 minutes.
- Your cheese sauce was too thick. Cook your sauce just until the cheese melts. Do not reduce it any further. If your sauce is too thick, add a couple of tablespoons of milk to the casserole and bake it, covered, until potatoes are done.
WHAT TO SERVE WITH CHEESY SCALLOPED POTATOES?
I serve cheesy scalloped potatoes as a side dish, so I complement it with grilled chicken or steak.
If you have time, you might want to add a salad to make this recipe part of a complete and balanced meal.
CAN YOU FREEZE CHEESY SCALLOPED POTATOES?
You can freeze cheesy scalloped potatoes before baking or after. If you freeze them before baking, add the cheese sauce over potatoes and onions, let the sauce cool down, cover with plastic wrap and freeze.
Before baking, cover with aluminum foil and increase baking time by 15 mins. If you freeze the casserole after baking, do not broil to brown sauce. Allow cooling before wrapping in plastic wrap and freezing.
When ready to serve, remove the plastic wrap, cover with aluminum foil, and bake at 400F for 20 to 30 minutes until heated through. Remove foil and broil for 5 minutes to brown top.
OTHER RECIPES YOU MIGHT ENJOY
Cheesy Scalloped Potatoes
- 4 Russet potatoes, sliced into ¼ inch thick slices
- 1 onion, sliced into rings
- Salt and pepper to taste
- 3 tablespoons of butter
- 3 tablespoons of flour
- ½ teaspoon salt
- 2 cups of milk
- 1 ½ cups shredded Cheddar cheese
- Salt and pepper to taste
- Preheat oven to 400F
- Grease an 8x8 casserole dish with butter or oil spray
- Arrange potato and onion slices in rows, interlaying them. Season with salt and pepper.
- Melt butter in a medium-sized saucepan. Add flour and cook for a couple of minutes until bubbly.
- Stir in milk and mix with a whisk until the mixture thickens. Add shredded cheese and mix until melted. Remove from heat.
- Pour cheese mixture over potatoes and onions covering all of them.
- Cover with foil and bake for 1 ½ hour. Five minutes before removing the casserole from the oven, remove foil and broil. Garnish with chopped chives or parsley.
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