 Easy Cheesy Scalloped Potatoes, or the best side dish for any roast. Slices of potatoes smothered in a garlicky creamy white sauce, then baked in the oven until tender, hot and bubbly; pure heaven! This is a classic homemade recipe that sums up what comfort food is all about.
Whether you prepare a posh supper or just want to have something different for your dinner party, these scalloped poatoes are to die for. Potatoes and cheese together can only mean sheer goodness, l love the creamy texture and subtle garlic kick.
This side is a great alternative to the good old roast potatoes for your Thanksgiving or Christmas dinner, and they are so easy to make, you will never buy the ready-made version again. They might be rich, and heavy, but hey, we can indulge over the festive season, right? Or any time we have a succulent roast that calls for the perfect side dish. And perfect this is!
What are scalloped potatoes
Scalloped potatoes are a potato casserole where the potatoes are slices, arranged in layers with cheesy sauce, and baked until hot and bubbly. There are lots of different ways of making scalloped potatoes, some people add just milk, or just double cream to the sauce. And of course, lots of cheese.
cheesy sauce for scalloped potatoes
I chose to make the cheese sauce extra rich, and extra creamy, and that gave the scalloped potatoes a fantastic taste. But do you know what was the one ingredient that made all the difference? GARLIC. It balanced the richness of the cream well, giving the dish a lovely kick.
- In a pan, melt the butter, add the flour and mix to form a smooth paste.
- Gradually pour the milk over, whisking constantly to avoid lumps. Once the sauce starts to thicken, add the cream, dijon mustard, minced garlic, cheeses, and season well with salt and pepper
That’s it! It’s way to simple and easy to make not to make it at home yourself. Trust me, the store-bought white sauce will never taste this good, and the ingredients will be nowhere near as natural and rich.
FINISH UP THE POTATO CASSEROLE
Peel, wash and slice the potatoes, then grease an oven-proof dish with butter. Arrange a layer of potatoes, then spread over a quarter of the cheesy white sauce, then another layer of potatoes, and so on until you use up all the potatoes.
Make sure the last layer is the cheesy sauce, so that the potatoes can form a nice crust while baking. The potatoes will be baked for an hour covered with a foil, and for an extra 15 minutes without a foil, so that they can get a nice crust. It is simply a delicious dish that you can prepare over and over again, without ever getting bored of, that’s for sure. A real treat!
Alternative potato side dishes:
I love cooking potatoes in endless ways, they are so versatile and surely a big hit with everyone. The scalloped potatoes are super yummy, but how about some:
Parmesan-Crusted Baked Potatoes
If you’ve tried my EASY CHEESY SCALLOPED POTATOES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
These cheesy scalloped potatoes make a delicious side dish for any roast. Very easy to make, rich and flavourful, they are a great alternative to the traditional roasted potatoes for your Thanksgiving or Christmas dinner.
- 6 medium potatoes
- 1 cup full-fat milk
- 1 cup double cream / heavy cream
- 1 tbsp plain flour
- 1 ounce butter
- 1 cup Cheddar cheese
- 2 tbsp grated parmesan
- 1 tbsp dijon mustard
- a pinch of nutmeg
- salt and pepper to taste
- 2 cloves of garlic
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Preheat the oven to 200 degress C. (390 Fahrenheit).
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Peel the potatoes and give them a good wash.
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In a saucepan, melt the butter over a medium heat, throw in the flour and mix quickly.
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Add the milk and whisk well to avoid any lumps forming.
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Stir until the sauce thickens slightly, then add the cheddar and parmesan cheese together with the double cream.
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Peel and mince the garlic cloves, then add them to the sauce too.
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Mix in the dijon mustard and season with nutmeg, salt and pepper.
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Slice the potatoes thinly , then arrange one layer in a non-stick baking dish that has been greased with butter, so that each slice is overlapping.
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Spread a quarter of the sauce over, then arrange another layer of potatoes.
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Repeat with some more sauce, then another layer of potatoes and sauce again.
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Cover the dish with foil, pop the dish in the oven and bake for an hour.
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Remove the foil and bring the temperature to 220 degrees C ( 410 Fahrenheit) for the last 15 minutes, so the top can become golden.
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Serve hot!
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
