Easy Cheesy Scalloped Potatoes
These homemade cheesy scalloped potatoes are made with heavy cream, 2 types of cheese, and a splash of Tobasco! They are a classic side dish that tastes perfect with just about every main dish you make.
These cheesy scalloped potatoes are an old favorite and a family recipe that I’ve loved my entire life. They are really easy to make, and you can serve them with just about any entree or meal.
The best thing about this recipe is that everyone will love them! When you make them with all this cheese and cream, even the pickiest eaters will ask for seconds. Be sure to keep this one in your favorites.
What’s In Cheesy Scalloped Potatoes
This recipe uses classic ingredients – which is why so many people love it! I put all of the ingredients and steps in a printable recipe card a little further below in this post. Here is what you’ll need from the store before you start cooking:
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4 pounds of Potatoes
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1 Stick of Butter
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Flour
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1 Pint of Heavy Cream
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Coarse-Ground Garlic Salt with Parsley
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Tabasco Sauce
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1 package of Colby Jack shredded cheese – 12 ounces
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1 package of Parmesan Cheese – shredded – 12 ounces
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Finely minced Parsley
The Best Kind of Potatoes for Scalloped Potatoes
The best kind of potatoes for scalloped potatoes is one that is really starchy. I like using Yukon Gold or Russet potatoes. The starch from these potatoes will help thicken the sauce and bake it up nice and tender.
How To Make Gluten-Free Scalloped Potatoes
This recipe is basically gluten-free, it just has a bit of wheat flour in it. If you want to make it gluten-free, just replace the flour with your favorite gluten-free flour.
How Many Servings Does This Make?
This recipe makes about 12 servings. It is the perfect side dish for large family meals or to share at a potluck.
Cheesy Scalloped Potatoes Recipe Photos
If you are a visual learner, here are some pictures of the entire process, from start to finish! You’ll still be able to find all the steps listed in the printable recipe card further down in the post too.
Use A Mandolin Slicer On The Potatoes
The most accurate way to slice the potatoes so that all of the slices are the same thickness is with a Mandolin slicer. It makes cutting a breeze – and it’s safer, too.
Lay the Potato Slices In A Greased Dish
Next, place some of the potato slices in a single layer on the bottom of the 9×13 greased casserole dish.
Make the Cheesy Sauce
In a large heavy-bottom saucepan, place the stick of butter, and melt the butter. Add the flour, and stir well, until it’s completely incorporated and smooth. Add the heavy cream, and whisk until smooth.
Add the Garlic Salt, and the dash of Tabasco Sauce, and stir well. Bring sauce to a boil, and turn heat to low, stirring constantly for 1 minute. Stir in the Shredded Cheese, reserving about 1/4 cup of each to sprinkle on top of the dish.
Create The Layers of Potatoes And Cheese
Place about half of the sliced potatoes in the dish, and spoon about half the sauce over the potatoes. Place the remainder of the potatoes in the dish, and spoon the remainder of the sauce over the second layer of potatoes.
Bake The Scalloped Potatoes
Sprinkle the shredded cheese over the top layer of potatoes, and place the dish in the oven. Bake at 350 for about an hour. Keep watch on the potatoes, making sure the cheese on top doesn’t burn.
If the cheese gets too dark, cover loosely with foil. Remove the dish when baked, and cool slightly before serving. Top with minced Parsley. Enjoy!
Just like these cheesy potatoes, this butter pie is a tasty side dish. But it is also satisfying as a meal.
More Side Dish Recipes
- Sweet Paprika Oven Roasted Potatoes
- Cheesy Bacon Mashed Potato Casserole
- Easy Gorgonzola Potatoes
- Easy Roasted Potatoes and Zucchini
- Corn Casserole With Jiffy
Cheesy Scalloped Potatoes
Equipment
- Mandolin Slicer
- Saucepan
- 9×13 casserole dish
Ingredients
- 4 pounds potatoes
- 1 stick butter
- 1/3 cup flour
- 3 cups heavy cream
- 1 tbsp coarse ground garlic salt
- 1 dash Tobasco sauce
- 1 package Colby Jack shredded cheese 12 ounces
- 1 package Parmesan cheese shredded 12 ounces
- 1 bunch parsley minced
Instructions
- Grease a 9 X 13 dish with Butter, and set aside.
- In a large heavy-bottom saucepan, place the stick of butter, and melt the butter. Add the flour, and stir well, until it’s completely incorporated and smooth. Add the heavy cream, and whisk until smooth. Add the Garlic Salt, and the dash of Tabasco Sauce, and stir well.
- Bring sauce to a boil, and turn heat to low, stirring constantly for 1 minute. Stir in the Shredded Cheese, reserving about 1/4 cup of each to sprinkle on top of the dish.
- Place about half of the sliced potatoes in the dish, and spoon about half the sauce over the potatoes.
- Place the remainder of the potatoes in the dish, and spoon the remainder of the sauce over the second layer of potatoes.
- Sprinkle the shredded cheese over the top layer of potatoes, and place the dish in the oven.
- Bake at 350 for about an hour. Keep watch on the potatoes, making sure the cheese on top doesn’t burn.
- Remove the dish when baked, and cool slightly before serving.
- Top with minced Parsley. Enjoy!
Notes
Nutrition
Susan B
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These are so perfectly cheesy and incredible! Great for a holiday meal or when you’re in need of comfort food 🙂
Yes, it’s great for any meal but so good for the family during the holidays!