Creamy 4 Ingredient Cheesy Scalloped Potatoes to Savor

Nothing says comfort food like a big dish of cheesy scalloped potatoes fresh from the oven. I’ve been making this creamy, dreamy side dish for years – it’s the first thing my family requests for Sunday dinners and holiday gatherings. There’s just something magical about those tender potato layers swimming in rich, garlicky cheese sauce that makes everyone come back for seconds (and thirds!). My version uses simple ingredients you probably have on hand already, but the result tastes like you spent hours in the kitchen. Trust me, once you try these cheesy scalloped potatoes, they’ll become your go-to crowd-pleaser too!

Why You’ll Love These Cheesy Scalloped Potatoes

There’s a reason this dish disappears faster than I can make it! Here’s why it’s become my most-requested recipe:

• Creamy perfection: The combination of heavy cream and melted cheese creates a sauce that coats every single potato slice
• Cheese pull magic: That gorgeous stretch when you scoop out a serving? Pure happiness
• Easy prep: Just layer, pour, and bake – no fancy techniques required
• Crowd-pleaser: Works for casual weeknights AND special occasion dinners
• Comfort food: Warm, cheesy, and nostalgic – like a big edible hug

Seriously, I’ve never met anyone who didn’t go back for seconds!

Ingredients for Cheesy Scalloped Potatoes

Here’s what you’ll need to make the creamiest, cheesiest scalloped potatoes of your life (measurements matter here – trust me!):

• 4 large russet potatoes (about 2 lbs), peeled and very thinly sliced (1/8-inch thick)
• 2 cups freshly shredded sharp cheddar (none of that pre-shredded stuff – it’s coated in anti-caking agents!)
• 1 cup heavy cream (the real deal – this isn’t the time for skimping)
• 1/2 cup whole milk (2% in a pinch, but whole gives the best texture)
• 2 garlic cloves, minced until they’re practically paste (no big chunks!)
• 1 tsp kosher salt (plus more for seasoning between layers)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika (my secret flavor booster)
• 2 tbsp unsalted butter, cut into small cubes

Ingredient Notes & Substitutions

Potatoes: Russets are ideal because they hold their shape but get perfectly tender. Yukon Golds work too, but they’ll be slightly softer.

Dairy: If you’re out of heavy cream, use half-and-half instead – but your sauce won’t be quite as luxurious. For cheese, Gruyère makes a fancy swap for half the cheddar.

Seasoning: Fresh garlic is non-negotiable, but you can play with the spices – a pinch of thyme or nutmeg adds lovely warmth.

How to Make Cheesy Scalloped Potatoes

Okay, let’s get these glorious cheesy scalloped potatoes in the oven! First things first – preheat to 375°F (190°C). While that’s heating up, grab your favorite baking dish (I use a 9×13-inch) and give it a good buttering – sides and bottom. This keeps those tasty potato layers from sticking later.

Now the fun begins! Start layering half your thinly sliced potatoes in the dish. Don’t just dump them in – take a second to fan them out slightly so they cook evenly. Next, sprinkle half your shredded cheddar evenly over the potatoes, then half the garlic, salt, pepper, and that magical smoked paprika. Repeat with the remaining potatoes and cheese mixture. Pour your cream and milk mixture slowly over everything – I like to wiggle the dish a bit to help it settle between layers. Dot the top with those butter cubes (little flavor bombs!) and cover tightly with foil.

Bake covered for 45 minutes – this gives the potatoes time to soften in all that creamy goodness. Then remove the foil and bake another 15 minutes until bubbly and golden. Here’s my pro tip: let it rest 5 minutes before serving. I know it’s hard to wait, but this gives the sauce time to thicken up perfectly!

Layering the Potatoes

The secret to perfect cheesy scalloped potatoes? Even layers! I overlap my potato slices slightly like shingles on a roof – this prevents gaps. Season between layers, not just on top, so every bite sings with flavor. And don’t pack the layers down – let them stay loose so the cream can circulate.

Baking Tips for Perfect Cheesy Scalloped Potatoes

That foil covering is crucial – it prevents the cheese from burning while the potatoes cook through. For extra crispiness, I sometimes broil for 2-3 minutes at the end (watch closely!). Test doneness by poking with a knife – potatoes should be tender but not mushy. If the top browns too fast, tent loosely with foil.

Serving Suggestions for Cheesy Scalloped Potatoes

These cheesy scalloped potatoes shine as the ultimate comfort food sidekick! My family loves them with roasted chicken (the juices mingle beautifully with the creamy sauce) or a thick-cut ham steak. For holidays, pair with prime rib – the rich potatoes balance the beef perfectly. A simple green salad cuts through the richness, while steamed green beans add fresh crunch. Honestly, they’re so good I’ve been known to eat them straight from the pan with just a fork!

Storing and Reheating Cheesy Scalloped Potatoes

These cheesy scalloped potatoes keep beautifully in the fridge for 3-4 days – just cool completely first! When reheating, I always use the oven (350°F for 20-25 minutes) to keep that creamy texture. The microwave works in a pinch, but stir every 30 seconds – dairy can separate if overheated. Pro tip: Add a splash of milk before reheating to refresh the sauce!

Nutritional Information for Cheesy Scalloped Potatoes

Now, let’s be real – we’re not eating cheesy scalloped potatoes for their diet-friendly qualities! Nutritional values can vary based on your specific ingredients and brands used. As a general guide, this rich side dish provides protein from cheese, carbs from potatoes, and yes, plenty of delicious dairy fats. My advice? Enjoy a sensible portion alongside lean proteins and veggies to balance things out!

Frequently Asked Questions About Cheesy Scalloped Potatoes

Can I use pre-shredded cheese? I don’t recommend it! Those anti-caking powders make the sauce grainy. Take 2 minutes to shred a block – your taste buds will thank you.

Why do my scalloped potatoes curdle? Usually from overheating. Keep your oven at 375°F exactly, and never boil the cream mixture first. Slow and steady wins the race!

Can I make these ahead? Absolutely! Assemble (unbaked) up to 24 hours in advance. Just add 10 extra minutes to the cooking time since it’ll be cold from the fridge.

Potatoes still crunchy? They might have been cut too thick. Aim for 1/8-inch slices – a mandoline helps. Also, make sure your baking dish isn’t overcrowded.

What’s the best cheese substitute? For nuttier flavor, try Gruyère. Need dairy-free? A blend of coconut milk and nutritional yeast works surprisingly well!

Share Your Cheesy Scalloped Potatoes Experience

I’d love to hear how your cheesy scalloped potatoes turn out! Did your family devour them like mine always does? Leave a comment below – your tips and stories make this recipe even more special.

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