Easy Cheesy Scalloped Potatoes

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Creamy, golden, and irresistibly cheesy—Easy Cheesy Scalloped Potatoes are the kind of comfort food that brings everyone back for seconds. With thin slices of tender potatoes layered in a velvety cheese sauce and baked to bubbly, golden perfection, this dish is a heartwarming classic that feels like a warm hug on a chilly day. It’s the perfect side for cozy family dinners, special holiday spreads, or even as a star on its own with a side salad.

The magic lies in its simplicity and rich, satisfying flavor. As the layers bake, the sauce thickens beautifully, infusing each slice of potato with creamy, cheesy goodness. A touch of fresh thyme adds a hint of herbaceous aroma while the browned cheesy top offers that irresistible crisp edge. Whether you’re after easy dinner ideas or a standout addition to your next gathering, this is a crowd-pleaser through and through.

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Ingredients for this Easy Cheesy Scalloped Potatoes

• 2 pounds Yukon Gold or Russet potatoes, thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk (warm)
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves (plus more for garnish)
• Optional: 1/4 teaspoon smoked paprika for added depth

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Step 1: Prepare the Potatoes

Start by washing, peeling (optional), and thinly slicing your potatoes—about 1/8-inch thick. A mandoline slicer works best for uniform slices, which helps everything cook evenly. Set the slices aside in a bowl of cold water to prevent browning while you prepare the sauce.

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Step 2: Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1 minute, stirring constantly, until the mixture bubbles but doesn’t brown. Slowly whisk in the warm milk and cream, making sure there are no lumps. Continue whisking until the sauce thickens, about 5–7 minutes.

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Step 3: Add Seasoning and Cheese

Once the sauce has thickened, reduce the heat to low. Stir in the garlic powder, onion powder, salt, pepper, and thyme. Add 1½ cups of shredded cheddar cheese and stir until melted and smooth. If you’re adding paprika, sprinkle it in here for extra flavor.

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Step 4: Layer the Potatoes

Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish. Drain the potato slices and pat them dry. Arrange a layer of potatoes on the bottom of the dish, then pour a portion of the cheese sauce over the top. Continue layering potatoes and sauce until everything is used up, finishing with a generous layer of cheese sauce on top.

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Step 5: Bake to Perfection

Sprinkle the remaining ½ cup of shredded cheese over the top. Cover the dish with aluminum foil and bake for 30 minutes. Then, uncover and bake for another 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

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Step 6: Rest and Garnish

Allow the scalloped potatoes to rest for 10 minutes before serving. This helps the sauce thicken slightly and makes slicing easier. Finish with a sprinkle of fresh thyme for a fragrant, elegant touch.

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Storage Instructions

To store leftover Easy Cheesy Scalloped Potatoes, first allow the dish to cool completely to room temperature. Then transfer it to an airtight container or wrap the baking dish tightly with plastic wrap or foil.

• Refrigerator: Store in the fridge for up to 4 days.
• Freezer: For longer storage, portion the potatoes into freezer-safe containers or wrap well with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating tips:

• For best texture, reheat in the oven at 350°F (175°C) covered with foil for 20–25 minutes, or until heated through.
• Microwave in individual portions for 2–3 minutes, though this may soften the crisp top.

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Estimated Nutrition (Per Serving – Based on 6 servings)

• Calories: 360 kcal
• Protein: 11g
• Carbohydrates: 32g
• Fat: 22g
• Saturated Fat: 13g
• Fiber: 3g
• Sugar: 4g
• Sodium: 350mg
• Calcium: 250mg
• Cholesterol: 65mg

Note: These are estimates and may vary based on exact ingredients and portion sizes.

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Frequently Asked Questions

What’s the best type of potato to use?

Yukon Golds are ideal because they’re creamy and hold their shape. Russets are also great if you prefer a softer, fluffier texture.

Can I make this dish ahead of time?

Absolutely. Assemble it up to a day in advance and refrigerate. Bake just before serving, adding an extra 10–15 minutes to the cook time if cold.

Can I use pre-shredded cheese?

You can, but freshly shredded cheese melts more smoothly and gives a better texture.

Is it okay to skip the cream and use only milk?

Yes, but the sauce will be a bit less rich. Consider using whole milk for the creamiest result without cream.

Can I add other ingredients like ham or bacon?

Definitely! Cooked ham, crumbled bacon, or even sautéed onions make delicious additions.

How do I keep the sauce from separating?

Whisk constantly when making the roux and sauce, and avoid overheating once the cheese is added.

Is this dish gluten-free?

As written, it contains flour. For a gluten-free version, substitute with a 1:1 gluten-free all-purpose flour blend or cornstarch.

Can I double the recipe for a crowd?

Yes, just use a larger baking dish and extend the baking time by about 15–20 minutes, checking for doneness.

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