Creamy Scalloped Potatoes
This casserole is creamy and comforting without being fussy. It uses simple pantry ingredients you likely already have. The steps are easy to follow, even if you are new to cooking. It works for weeknights, holidays, and everything in between.
Ingredients
•2 lbs potatoes thinly sliced (about 5 medium sized potatoes - I used russet)
•3 Tbsp butter
•3 Tbsp all-purpose flour
•2 cups heavy cream
•4 cups cheddar cheese shredded
•2 cloves garlic minced (or 1 tsp of minced garlic)
•1 tsp salt
•1/2 tsp black pepper
•1 Tbsp Dan-O’s Cheesoning
•1/2 cup chopped bacon, optional
1. Preheat your oven to 375°F and lightly butter a baking dish.
2. Slice the potatoes thinly and evenly so they cook uniformly.
3. Melt butter in a saucepan over medium heat. Stir in flour and cook for one minute, stirring constantly.
4. Slowly whisk in heavy cream, stirring until the sauce thickens and becomes creamy.
5. Stir in 2 cups of shredded cheese, minced garlic, Dan-O’s Cheesoning, salt, and pepper until smooth.
6. Layer half of the sliced potatoes in the prepared dish. Pour over half of the cheese sauce and top with more shredded cheddar cheese. Repeat with remaining potatoes and sauce.
7. Cover with foil and bake for 45 minutes. Uncover, add chopped bacon if you’d like, and bake an additional 15–20 minutes until golden and bubbly. Enjoy!
One of my favorite things about making scalloped potatoes is the versatility of the dish. While this recipe already includes a flavorful cheese sauce made with sharp cheddar and a special touch of Dan-O’s Cheesoning, you can easily personalize it to suit your taste or what you have on hand. For example, swapping out russet potatoes for Yukon Gold can give a creamier texture, as Yukon Golds hold their shape well and have a naturally buttery flavor. When layering the potatoes and sauce, I find that slicing the potatoes as evenly as possible helps them cook evenly and results in a perfect tender but not mushy texture. Using a mandoline slicer makes this task quicker and consistent, though a sharp knife works just fine with care. If you want to add a smoky twist without bacon, consider stirring in some smoked paprika or a few drops of liquid smoke into the cheese sauce. It’s a great way to deepen the flavor without overpowering the creaminess. For a lighter version, you could substitute half-and-half for heavy cream, though this might slightly reduce the thickness of the sauce. Just keep an eye on the bake time and remove the aluminum foil a bit earlier to allow the top to brown nicely. I also love making this ahead of time. You can assemble the entire dish a day before, keep it covered in the fridge, and then bake it when you’re ready. This makes it an excellent option for holiday dinners or potlucks. Just add about 10 extra minutes to the baking time if it's chilled. Lastly, the addition of chopped bacon is optional but highly recommended if you’re looking for extra savory depth. Crispy bacon on top not only adds a pleasant crunch but also perfectly contrasts the creamy potatoes beneath. This creamy scalloped potatoes casserole has become my go-to comfort food because it’s both fuss-free and indulgent. It truly works well as a side dish to everything from roasted meats to fresh salads, making every meal feel a little more special.
