Cheesy Scalloped Potatoes are the ultimate side dish. Perfect for Thanksgiving or any gathering, these scalloped potatoes are truly divine.
These scalloped potatoes need to share the table with some Creamed Corn, Honey Roasted Carrots, and Creamed Mushrooms.
The first time I tried scalloped potatoes was at Roy’s in Hawaii. I didn’t order them because frankly I’m not really a potato lover but it came with the honey mustard short ribs I ordered and oh boy. They were so ridiculously good. When I got home I ran and bought myself a mandolin and made these about 10 times.
Back to those honey mustard short ribs, they were amazing. I once invited a couple of my friends over for dinner and made scalloped potatoes and honey mustard short ribs. Everyone suggested I try out to the television show Chopped. That’s my friend’s way of saying dinner was delicious. “Julie you definitely should try out for chopped”.
I like to slice the potatoes very thinly and make a creamy cheesy sauce for it. These are very simple, but they’re incredible.
My little cousin thought this was mac and cheese and was a bit disappointed when I said they were potatoes but she LOVED it even claimed it was better than mac and cheese. I’m just going to have to take her word for it.
Check out these other delicious Holiday recipes:
Cheesy Scalloped Potatoes
There’s nothing fishy about these scalloped potatoes! Having the potatoes cut super thin through a mandolin, but you do it yourself if you have the skills, helps with laying flavor on flavor. This is cheesy potato goodness that’s almost like a casserole. Try it out today!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
Ingredients
- 6-8 peeled potatoes
- 2 tbsp all purpose flour
- 2 tbsp butter
- 3 garlic cloves
- 1/4 tsp nutmeg
- 3 cups milk
- 3 cups white cheddar
- 1/2 cup mozzarella
- Salt to taste
Instructions
- Preheat oven to 400 degrees.
- Using a mandolin, slice the peeled potatoes evenly.
- In a medium saucepan over high heat, melt the butter and then stir in the all-purpose flour.
- Add the fresh garlic and cook for an additional 30 seconds.
- Stir in the milk and then lower the heat to medium.
- Once the sauce thickens, turn off the heat and add the nutmeg, salt, cheddar, and mozzarella.
- Place 1/4 of the potatoes in a greased baking dish, pour over 1/4 of the béchamel sauce, sprinkle 1/4 of the remaining cheese and then repeat until you reach the top.
- Cover with aluminum foil and bake for 1 hour or until the potatoes are fork tender.
- Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is golden brown.
Hi Julie !!!! This recipe takes potatoes and cheese to a whole new level of yumminess !!!! Thank you
for the great YouTube videos you are making ! I really enjoy the comedy you add, it makes the videos
so much fun !!!! You really should let the audience see you on cam . Your profile photo is so gorgeous !
Please keep up the great work !
You are so sweet!! I’m thrilled you commented, this is like my third comment on my site! So glad you enjoyed this post and took the time to comment 🙂
First time used Sharp cheddar and Mexican 3 cheese mix very flavorful. It was a hit! Second time used Monterrey cheese with a little Sharp cheddar taste was to bland didn’t care for, to much white cheese. Will stick with Sharp cheddar and cheese mixes.
Cheddar is definitely my favorite for this, next time I’ll add some Mexican blend 🙂