The Best Cheesy Scalloped Potatoes Recipe

5 4 3
The Best Cheesy Scalloped Potatoes Recipe
The Best Cheesy Scalloped Potatoes Recipe photo by Taste of Home
Publisher Photo

The Best Cheesy Scalloped Potatoes Recipe

Read Reviews
5 4 3
Publisher Photo
Here's my tried-and-true version of scalloped potatoes. I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top that get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours + standing

Ingredients

  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
  • 1 block (4 ounces) Monterey Jack cheese, shredded
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 3/4 cup dry bread crumbs
  • Minced chives, optional

Directions

Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives. Yield: 10 servings.
  • To make dry bread crumbs: Preheat oven to 350°. Tear 3-4 slices day-old hearty bread into pieces. Pulse, covered, in a food processor or blender until coarse crumbs form. Spread in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, 15-20 minutes. Remove from pan to cool until ready for use.
  • Freeze option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 13x9-in. baking dish. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing initial time to 1-1/4 hours. Top with bread crumbs; return to oven and bake 10-15 more minutes. Let stand 15 minutes. If desired, sprinkle with chives.
  • Slow cooker option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid; cover and cook on high 2 hours. Remove lid and paper towels; sprinkle potatoes with bread crumbs. Let stand 15 minutes. If desired, sprinkle with chives.


  • Test Kitchen Tips
  • Resist the temptation to substitute reduced-fat milk and cheese for the whole milk versions. The more fat you use, the less likely it is that the sauce will break (become grainy).
  • Russets are the best potatoes to use because their high starch content will help keep the cheese sauce smooth.
  • Use a mandoline to get equally sliced potatoes. Ideal thickness is 1/8 in. to 3/16 in.
  • Originally published as The Best Cheesy Scalloped Potatoes in Taste of Home April/May 2017

    Nutritional Facts

    3/4 cup: 378 calories, 22g fat (13g saturated fat), 61mg cholesterol, 646mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 15g protein.

    • 4 tablespoons butter
    • 1/2 cup chopped onion
    • 1 teaspoon ground mustard
    • 1 teaspoon salt
    • 1/2 teaspoon coarsely ground pepper
    • 2 garlic cloves, minced
    • 1/4 cup all-purpose flour
    • 2 cups whole milk
    • 3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
    • 1 block (4 ounces) Monterey Jack cheese, shredded
    • 3 pounds russet potatoes, peeled and thinly sliced
    • 3/4 cup dry bread crumbs
    • Minced chives, optional
    1. Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
    2. Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
    3. Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives. Yield: 10 servings.
  • To make dry bread crumbs: Preheat oven to 350°. Tear 3-4 slices day-old hearty bread into pieces. Pulse, covered, in a food processor or blender until coarse crumbs form. Spread in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, 15-20 minutes. Remove from pan to cool until ready for use.
  • Freeze option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 13x9-in. baking dish. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing initial time to 1-1/4 hours. Top with bread crumbs; return to oven and bake 10-15 more minutes. Let stand 15 minutes. If desired, sprinkle with chives.
  • Slow cooker option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid; cover and cook on high 2 hours. Remove lid and paper towels; sprinkle potatoes with bread crumbs. Let stand 15 minutes. If desired, sprinkle with chives.


  • Test Kitchen Tips
  • Resist the temptation to substitute reduced-fat milk and cheese for the whole milk versions. The more fat you use, the less likely it is that the sauce will break (become grainy).
  • Russets are the best potatoes to use because their high starch content will help keep the cheese sauce smooth.
  • Use a mandoline to get equally sliced potatoes. Ideal thickness is 1/8 in. to 3/16 in.
  • Originally published as The Best Cheesy Scalloped Potatoes in Taste of Home April/May 2017

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    Reviews forThe Best Cheesy Scalloped Potatoes

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    MY REVIEW
    Shawners User ID: 1852453 278826
    Reviewed Dec. 6, 2017

    "Hands down the best scalloped potato recipe I have ever made!"

    MY REVIEW
    Cathy User ID: 9347595 278803
    Reviewed Dec. 6, 2017

    "Not sure what I did wrong, but mine came out brown gross mush. Followed the instructions perfectly. Kids even thought maybe it was a prank recipe. Maybe we just don't like scalloped potatoes. Will stick to Augratin. Lol. #thanksgivingsidedishdisaster"

    MY REVIEW
    Cyndy User ID: 9293260 269260
    Reviewed Jul. 10, 2017

    "Amazing!!! Followed recipe exactly. We have always had problems with scalloped potatoes and cooking time, flavor was generally good but under cooked. These came out perfectly tender and absolutely delicious, with a beautiful crusty top!"

    MY REVIEW
    BeckyJCarver User ID: 59111 264598
    Reviewed Apr. 12, 2017

    "I have been looking for a good scalloped potato recipe for decades but every one I tried never came out the way I liked. This one was perfect. I did make some variations on this recipe. I hate onions so i left them out & i left off the bread crumb topping as well. Also, I didn't have any monterey jack cheese so i used pepper jack. It gave the potatoes a nice kick! This one is a keeper!"

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