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The Best Cheesy Scalloped Potatoes

Total Time

Prep: 40 min. Bake: 1-1/4 hours + standing

Makes

10 servings

Updated: Apr. 17, 2023
What makes this the best out of all the cheesy scalloped potatoes recipes out there? I slice them extra thin and toss them in an amazingly rich 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

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

  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.
Cheesy Scalloped Potatoes Tips

How thinly should you cut the potatoes for scalloped potatoes?

Russets are the best type of potato to use in this recipe because their high starch content helps keep the cheese sauce smooth. Use a mandoline to get equal slices—ideally, each slice will be about 1/8-in. thick. You could use a knife instead, but be extra careful!

How do you make homemade bread crumbs for cheesy scalloped potatoes?

If you would rather make the bread crumbs from scratch, tear 3-4 slices of day-old bread into pieces. Preheat the oven to 350°F, then pulse the bread in a covered food processor until coarse crumbs form. Spread them in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, about 15-20 minutes. Remove from the pan and cool until you're ready to top the cheesy scalloped potatoes with them. Here are more tips on how to make homemade bread crumbs.

How else can you cook cheesy scalloped potatoes?

If you'd rather save the oven for another dish, make these cheesy scalloped potatoes in the slow cooker. Simmer the cheesy potato mixture for an additional 5-10 minutes, stirring frequently. Then, instead of transferring the potato mixture to a baking dish, put them in a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid, then cover and cook on high for 2 hours. Remove the lid and paper towels, then sprinkle the potatoes with bread crumbs. Let stand 15 minutes and, if desired, sprinkle with chives.

Can you freeze cheesy scalloped potatoes?

You can definitely freeze cheesy scalloped potatoes if you'd prefer to save them for another time. Simmer the cheesy potato mixture for an additional 5-10 minutes on the stovetop, stirring frequently. Transfer the mixture to a greased 13x9-in. baking dish, then let them cool before you cover and freeze. When ready to prepare, partially thaw in the fridge overnight. Remove from the fridge about 30 minutes before baking. Preheat the oven to 350°F, then bake as directed, increasing the initial time to 1 hour and 15 minutes. Top with bread crumbs, then return to the oven and bake for another 10-15 minutes. Let stand 15 minutes before serving. If you liked this cheesy scalloped potatoes recipe, be sure to try more of our Russet potato recipes.

Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

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