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Best Cheesy Scalloped Potatoes (Easy Holiday Side)

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A rich, creamy, and soul-satisfying scalloped potato dish made with budget-friendly ingredients like sharp cheddar and Monterey Jack. This happy accident turned holiday staple is perfect for impressing guests without stress.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 6 medium), peeled and sliced into ⅛-inch rounds
  • 2 cups sharp cheddar cheese, shredded (divided: 1½ cups for sauce, ½ cup for topping)
  • 1 cup Monterey Jack cheese, shredded
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • ½ cup heavy cream
  • 2 cloves garlic, minced
  • ½ medium onion, finely diced
  • 1 teaspoon fine sea salt or kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (optional)
  • ½ teaspoon paprika (smoked paprika for a twist)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel and slice potatoes into ⅛-inch rounds. Place slices in a bowl of cold water to prevent browning.
  3. In a large skillet or saucepan over medium heat, melt butter. Add diced onion and cook 3-4 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  4. Whisk in flour and cook for 1-2 minutes, stirring constantly, until mixture is thick and pasty and smells slightly nutty.
  5. Slowly whisk in milk and heavy cream. Continue whisking until sauce thickens, about 3-4 minutes, until it coats the back of a spoon.
  6. Reduce heat to low. Add 1½ cups cheddar and all Monterey Jack cheese; stir until melted and smooth. Reserve remaining ½ cup cheddar for topping. Season with salt, pepper, paprika, and thyme (if using). Taste and adjust seasoning.
  7. Drain potato slices and pat dry. Arrange a single layer of potatoes in the prepared dish, overlapping slightly. Pour about ⅓ of the cheese sauce over the top. Repeat with two more layers of potatoes and sauce, ending with a final layer of sauce.
  8. Sprinkle reserved ½ cup cheddar over the top. For extra crunch, add breadcrumbs mixed with melted butter if desired.
  9. Cover dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove foil and bake for another 20-25 minutes, until top is golden brown and bubbly, and a knife inserted into the center meets no resistance.
  11. Let dish rest for 10-15 minutes before serving to allow sauce to set.

Notes

For make-ahead: Assemble dish up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to covered baking time when baking from cold. To freeze: Assemble completely but do not bake; wrap tightly in plastic wrap and foil, freeze up to 3 months. Bake from frozen, adding about 30 minutes to covered baking time, or thaw overnight in refrigerator for best results. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 10-15 minutes (not microwave).

Nutrition

Keywords: scalloped potatoes, cheesy potatoes, holiday side dish, easy scalloped potatoes, creamy potatoes, cheddar potatoes, make-ahead side dish

Find it online: https://ovenmila.com/best-cheesy-scalloped-potatoes-easy-holiday-side/