Description
This easy cheesy scalloped potatoes recipe features tender, thinly sliced potatoes baked in a creamy, seasoned cheese sauce made with Monterey Jack and Colby Cheddar cheese. Baked in the oven until bubbly and golden, this classic American side dish is perfect for family dinners or entertaining guests. You can layer the potatoes horizontally or vertically for presentation, with tips on adjusting sauce and seasoning for each method.
Ingredients
Potatoes
- 4 ½ cups sliced Yukon Gold or Russet potatoes, peeled and thinly sliced to 1/8 inch thickness
Seasonings
- 1 to 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups half-and-half
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded Colby Cheddar cheese, divided
Instructions
- Prepare Potatoes: Wash the peeled and thinly sliced potato pieces thoroughly and then dry them completely. Set them aside for seasoning.
- Mix Seasonings: In a large bowl, combine kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Whisk until well blended, taste and adjust seasoning as desired. Set aside.
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (205°C). Grease a large casserole dish with a cover or use a 9×13-inch baking pan.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the flour to create a roux and cook until fully combined. Gradually whisk in half-and-half, then add ½ cup Monterey Jack and ½ cup Colby Cheddar cheese, stirring until the sauce is smooth and cheeses are melted. Remove from heat and set aside.
- Season Potatoes: Add the dried potato slices to the bowl of seasonings and toss thoroughly to coat every slice evenly.
- Assemble Dish (Horizontal Layers): Place half of the seasoned potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the layer, spreading it evenly to cover the potatoes. Repeat layering with the remaining potatoes and cheese sauce. Sprinkle the top layer with the remaining shredded cheese.
- Assemble Dish (Vertical Scalloped Potatoes): For vertical layering, put all the potatoes in the dish stacked slightly on a diagonal. Double the seasoning and cheese sauce amounts to ensure coverage. Pour sauce over the potatoes and sprinkle with cheese. Ensure potatoes are fully covered in sauce to bake properly.
- Bake Covered: Cover the dish and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the cover and bake for an additional 30-50 minutes until the cheese is melted, bubbly, and the potatoes are tender throughout. Baking time depends on the thickness of the slices.
- Cool and Serve: Remove from the oven and let the scalloped potatoes rest for 10-15 minutes to allow the sauce to thicken and set before serving.
Notes
- Horizontal layering uses 4 ½ cups potatoes and the given seasoning and sauce amounts. Perfect for a standard 9×13 pan.
- Vertical layering requires doubling the seasoning and sauce because of the increased potato volume and height in the dish. Use a smaller dish for vertical stacks.
- Slice potatoes very thinly (1/8 inch) for even cooking; a mandoline or food processor is helpful for uniform slices.
- Shred your own cheese for best melting and creaminess, as pre-shredded cheese contains anti-caking agents that inhibit smooth melting.
- Season well and taste your sauce before pouring it over the potatoes to adjust flavors accurately.
- Allow the scalloped potatoes to rest after baking for 10-15 minutes to set the sauce so it remains creamy and thick.
- To store leftovers, cool completely, cover, and refrigerate for up to 5 days. Reheat covered at 350°F for 20-30 minutes.
- Scalloped potatoes freeze well for up to 3 months. Thaw overnight in the fridge before reheating.