Cheesy Scalloped Potatoes

This Cheesy Scalloped Potatoes recipe features layers of potatoes, onions and shredded cheddar cheese. It’s a fantastic side dish for dinner!

This Cheesy Scalloped Potatoes post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!

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There are so many different ways to prepare cheesy potatoes…and all of them are delicious! Think about it. From cheesy mashed potato casseroles to hasselback baked potatoes to potatoes baked in muffin tins, the options are endless. And the different variations all call for similar ingredients. Potatoes + cheese = delish!

We’re adding a new recipe to the lineup today with these classic Cheesy Scalloped Potatoes. Scalloped potatoes, or potatoes au gratin, are simply thinly sliced potatoes that are layered in a casserole dish and baked until golden brown. In this recipe, we add shredded cheese and sliced onions for flavor. All together, this is an easy recipe that makes a great side dish for all sorts of meals.

Cheesy Scalloped Potatoes

Aside from slicing the potatoes, this recipe is fairly straightforward. (A mandolin makes quick work of those potatoes, too!) The potatoes, shredded cheese and sliced onions get layered in a shallow baking dish along with a sauce that helps steam the potatoes as they bake. Let’s look at this recipe a bit closer:

Sauce

• Whole Milk, Chicken Broth, Butter, Garlic, Flour, Salt and Dried Thyme. This easy sauce is made using milk and chicken stock. The garlic sautés in the butter for a minute, and then the flour, salt and thyme are added. From there, milk and chicken broth go in and the whole thing simmers for ~5-6 minutes. It will thicken into a sauce that in turn helps cook the potatoes once they are in the oven.

Potatoes

• Russet Potatoes. The potatoes are thinly sliced and layered into a casserole dish. One tip for making these Cheesy Scalloped Potatoes is to parboil the potatoes for a few minutes in boiling water. This kickstarts the cooking process and shortens the overall baking time. Just make sure to drain the potatoes well as you don’t want any extra liquid in the dish.
  
  Yukon Gold potatoes can be substituted, but I personally prefer Russet potatoes in this dish. Russets are great for baking in general, and their texture is a bit more tender. While Yukon Golds stay a little firmer and hold their shape better, I find that Russets absorb the cooking liquid better.

Sliced Onions

• Yellow Onion. Thinly sliced yellow onions layered in-between the potatoes and cheese adds a ton of flavor to scalloped potatoes! I recommend using ~⅓-½ of a medium yellow onion.

Cheese

• Cabot Seriously Sharp Cheddar Cheese. Last but not least comes the cheese! Cheese makes everything taste better, and a good sharp cheddar cheese is one of our favorite go-to’s. Cabot makes a number of fantastic cheddar cheeses, and their Seriously Sharp is a staple for both snacking and cooking.
  
  Cabot’s Seriously Sharp cheddar has won a number of national and international awards, and it’s easy to see why. This cheddar has a slightly firm texture with an amazingly intense cheddar flavor. It goes great in all sorts of recipes!
  
  Cabot Creamery is a cooperative owned by farm families throughout New York and New England. The farmers who raise the cattle are the ones who own the company – talk about quality control! They’ve been making amazing cheeses since 1919. While we don’t raise dairy cows, we are absolutely a Cabot family! Check out their product finder to see what products are available near you.

If you’re looking for a great side dish recipe, then put these Cheesy Scalloped Potatoes on the list. This recipe is always a hit with the family here, and I hope your family enjoys it as much as we do. Cheers!

How to Store Leftovers

Leftover scalloped potatoes should be stored in an airtight container in the refrigerator. To reheat, place potatoes in a small baking dish and reheat in an oven or toaster oven for 12-15 minutes, or until heated through. If needed, place foil on top of the dish to prevent potatoes from burning.

Did you make this Cheesy Scalloped Potatoes recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!

Cheesy Scalloped Potatoes

This Cheesy Scalloped Potatoes recipe features layers of potatoes, onions and shredded cheddar cheese. It's a fantastic side dish for dinner!

5 from 6 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 servings

Calories: 325kcal

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Ingredients

• 3 Tbsp unsalted butter
• 1 tsp minced garlic
• 3 Tbsp all-purpose flour
• ½ tsp kosher salt
• ½ tsp dried thyme
• 1¼ cups whole milk room temperature
• 1 cup low-sodium chicken broth
• 3 pounds Yukon Gold potatoes can substitute Russet potatoes
• ½ medium yellow onion thinly sliced
• 2 cups shredded Cabot Seriously Sharp Cheddar Cheese
• 2 Tbsp chopped fresh parsley and/or sprigs of fresh thyme

Instructions

• Using a medium saucepan, add butter and place over medium heat.
• Once butter has melted, add garlic; sauté, stirring often, for 1 minute.
• Add flour, salt and thyme; stir until well combined. Continue sauteing for 1 more minute.
• Add milk and chicken broth; whisk until well combined.
• Increase heat to medium-high and bring mixture to a simmer. Reduce heat to medium-low and let simmer for 5 minutes, stirring occasionally. Remove saucepan from heat and set aside.
• Bring a medium pot of water to a boil.
• Meanwhile, using a mandolin, slice the potatoes (peeled or unpeeled) into ¼” thick slices.
• Once water is boiling, add sliced potatoes; let cook for 5 minutes. Drain potatoes.
• Preheat oven to 375°F.
• Spray a 9”x13” casserole dish with nonstick cooking spray. Add several spoonfuls of the milk mixture to the bottom of the dish.
• Layer half of the sliced potatoes and onions in the dish. (Note: Feel free to overlap as needed.)
• Pour half of the remaining milk mixture on top and then sprinkle half of the shredded cheese on top.
• Repeat process using remaining potatoes, onions, milk mixture and cheese.
• Bake for 45-50 minutes.
• {Optional} Broil the scalloped potatoes for 4-5 minutes, or until top begins to turn golden brown.
• Before serving, garnish with chopped fresh parsley and/or sprigs of fresh thyme.

Looking for more cheesy recipes? Check out some of these other favorites, too: