Save on Pinterest

The Best Cheesy Scalloped Potatoes

What makes this the best out of all the scalloped potatoes recipes out there? 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—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
  • Total Time
    Prep: 40 min. Bake: 1-1/4 hours + standing
  • Makes
    10 servings

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