Extra Cheesy Scalloped Potatoes Recipe

There’s something undeniably comforting about a bubbling dish of scalloped potatoes, especially when it’s loaded with cheese. In our household, “Extra Cheesy Scalloped Potatoes” isn’t just a side dish; it’s a declaration of love on a plate. I first stumbled upon this recipe years ago, searching for a way to elevate our regular potato sides. The promise of extra cheese was, of course, immediately appealing. What I didn’t expect was how quickly it would become a family staple, requested at every holiday gathering and Sunday dinner. The creamy, cheesy sauce coats perfectly tender potato slices, creating a symphony of textures and flavors that is simply irresistible. Even my picky eaters, who often turn their noses up at vegetables, devour these scalloped potatoes with gusto. This recipe isn’t just about throwing ingredients together; it’s about crafting a dish that warms the soul, brings people together, and leaves everyone reaching for seconds. It’s the kind of recipe that makes your kitchen smell amazing, and your family even happier. If you’re looking for a side dish that’s guaranteed to be a crowd-pleaser, look no further – these Extra Cheesy Scalloped Potatoes are your answer.

Ingredients for Extra Cheesy Scalloped Potatoes

To create this decadent dish, you’ll need a selection of fresh, quality ingredients that work together to build layers of flavor and creamy texture. The beauty of scalloped potatoes lies in its simplicity, but each ingredient plays a crucial role in the final result. Here’s what you’ll need to gather:

• Potatoes: 3 pounds, Yukon Gold or Russet, peeled and thinly sliced (approximately 1/8 inch thick). The type of potato you choose significantly impacts the texture of your scalloped potatoes. Yukon Golds are my go-to for their creamy texture and slightly buttery flavor. They hold their shape well during baking without becoming mushy. Russet potatoes, on the other hand, are higher in starch and will yield a softer, more tender result. If you prefer a truly melt-in-your-mouth experience, Russets are a great option. Regardless of your choice, ensure your potatoes are fresh and firm, free from blemishes or sprouts. The uniformity of your slices is also key for even cooking – aim for consistent thickness to ensure all potatoes are tender at the same time. A mandoline slicer can be incredibly helpful for achieving uniform slices quickly and safely, but a sharp knife and a steady hand will also do the trick.
• Butter: 1/2 cup (1 stick), unsalted. Butter is the foundation of our creamy cheese sauce, adding richness and flavor. Unsalted butter allows you to control the overall saltiness of the dish. If you only have salted butter on hand, simply reduce the amount of added salt later in the recipe. The butter will be melted to create a roux, the thickening agent for our sauce, so ensure it’s of good quality for the best flavor.
• All-Purpose Flour: 1/4 cup. Flour is essential for creating a stable and creamy cheese sauce. It works with the butter to form a roux, which thickens the milk and cream to the perfect consistency. All-purpose flour is readily available and works perfectly for this recipe. Make sure to whisk it thoroughly into the melted butter to avoid any lumps in your sauce.
• Milk: 3 cups, whole milk. Whole milk is preferred for its richness, contributing to a creamier sauce. The fat content in whole milk helps create a luscious texture that coats the potatoes beautifully. You can substitute with 2% milk for a slightly lighter option, but the sauce may be a little less rich. Avoid using skim milk as it may result in a thinner sauce.
• Heavy Cream: 1 cup. Heavy cream elevates the sauce to another level of decadence and creaminess. Its higher fat content compared to milk ensures a luxuriously smooth and rich texture that perfectly complements the potatoes and cheese. For an extra indulgent dish, you can even use half-and-half, though heavy cream provides the most superior results.
• Sharp Cheddar Cheese: 2 cups, shredded. Sharp cheddar is the star of the “extra cheesy” aspect of this recipe. Its bold, tangy flavor cuts through the richness of the cream and butter, adding a delightful sharpness that prevents the dish from being overly heavy. Pre-shredded cheese is convenient, but shredding your own cheese from a block will result in better melting and flavor, as pre-shredded cheeses often contain cellulose to prevent clumping, which can sometimes hinder melting. For an even cheesier experience, consider using a blend of sharp cheddar and another flavorful cheese like Gruyere or Monterey Jack.
• Monterey Jack Cheese: 1 cup, shredded. Monterey Jack is a milder, meltier cheese that complements the sharp cheddar beautifully. It adds a creamy, smooth texture to the cheese sauce and melts wonderfully, creating those irresistible cheese pulls. The combination of sharp cheddar and Monterey Jack provides a balanced cheese flavor profile that is both bold and comforting. If you can’t find Monterey Jack, you can substitute with mild cheddar, mozzarella, or even provolone for a slightly different but still delicious cheesy element.
• Garlic Powder: 1 teaspoon. Garlic powder adds a subtle savory depth to the cheese sauce, enhancing the overall flavor profile without being overpowering. It blends seamlessly into the sauce and provides a gentle aromatic background note. Fresh garlic can also be used, but garlic powder offers a more consistent and easily dispersed flavor throughout the sauce. If using fresh garlic, mince 2-3 cloves and sauté them in the butter before adding the flour.
• Onion Powder: 1 teaspoon. Similar to garlic powder, onion powder adds another layer of savory complexity to the cheese sauce. It provides a mild onion flavor that complements the potatoes and cheese without being too pungent. Fresh onion can also be incorporated, but onion powder offers a smoother flavor integration into the sauce. If using fresh onion, finely dice half an onion and sauté it with the butter and garlic (if using) before making the roux.
• Salt: 1 teaspoon, or to taste. Salt is essential for seasoning and enhancing the flavors of all the ingredients. Start with 1 teaspoon and adjust to your preference. Remember that cheese also contains salt, so taste the sauce before adding more salt.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic note that complements the richness of the cheese and cream. Adjust the amount to your liking. White pepper can also be used for a milder flavor and to avoid black specks in the white sauce.
• Fresh Parsley: 2 tablespoons, chopped (for garnish, optional). Fresh parsley adds a pop of color and freshness to the finished dish. It provides a light, herbaceous note that balances the richness of the scalloped potatoes. It’s optional but highly recommended for both visual appeal and a touch of freshness.

Instructions: Crafting Extra Cheesy Scalloped Potatoes

Now that you have all your ingredients ready, let’s dive into the step-by-step process of creating these incredibly cheesy and comforting scalloped potatoes. Following these instructions carefully will ensure a perfectly baked dish with tender potatoes and a luscious, cheesy sauce.

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). This temperature is ideal for baking the scalloped potatoes evenly, allowing the potatoes to become tender while the cheese sauce becomes bubbly and golden brown. Grease a 9×13 inch baking dish with butter or cooking spray. Greasing the dish prevents the potatoes from sticking and makes serving and cleaning up much easier. A 9×13 inch dish is perfect for this quantity of ingredients, ensuring the potatoes are layered nicely and cook evenly.
2. Prepare the Potatoes: Peel the potatoes and slice them thinly to approximately 1/8 inch thickness. Uniform slices are crucial for even cooking. As mentioned earlier, a mandoline slicer is the most efficient tool for this, but a sharp knife and careful slicing will also work. Once sliced, place the potato slices in a bowl of cold water. This step is important as it prevents the potatoes from oxidizing and turning brown. It also helps to remove excess starch, which can sometimes make the sauce gummy. Let the potatoes soak while you prepare the cheese sauce.
3. Make the Roux: In a large saucepan over medium heat, melt the butter. Once the butter is completely melted and slightly bubbly, add the all-purpose flour. Whisk continuously and vigorously for 1-2 minutes. This step is crucial for creating a roux, the base of your creamy sauce. Cooking the flour in the butter removes the raw flour taste and allows it to properly thicken the sauce. The mixture should become smooth and slightly golden. Don’t let it brown too much, as you want a white sauce.
4. Create the Cheese Sauce: Gradually whisk in the milk, about 1 cup at a time, ensuring each addition is fully incorporated before adding the next. Whisk constantly to prevent lumps from forming and to ensure a smooth sauce. Once all the milk is incorporated, whisk in the heavy cream. Continue to stir and cook over medium heat until the sauce begins to thicken slightly and coats the back of a spoon – this usually takes about 5-7 minutes. Don’t boil the sauce at this stage, just gently simmer it to thicken.
5. Season and Add Cheese: Remove the saucepan from the heat. Stir in the garlic powder, onion powder, salt, and black pepper. Taste the sauce and adjust seasoning as needed. Now, gradually add the shredded sharp cheddar cheese and Monterey Jack cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and cheesy. The heat from the sauce will melt the cheese. Ensure all the cheese is melted and incorporated for a perfectly creamy and cheesy sauce.
6. Assemble the Scalloped Potatoes: Drain the potato slices from the cold water and pat them dry with paper towels. Drying the potatoes helps the cheese sauce adhere better and prevents the dish from becoming watery. In the prepared baking dish, arrange a layer of potato slices, slightly overlapping. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat layering potatoes and sauce two more times, ending with a layer of cheese sauce. Ensure the top layer of potatoes is well coated with the cheese sauce to prevent them from drying out during baking.
7. Bake the Scalloped Potatoes: Cover the baking dish tightly with aluminum foil. Baking covered for the first part of the cooking process steams the potatoes and helps them become tender before the cheese topping browns. Bake for 45 minutes. After 45 minutes, remove the foil and continue to bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. The cooking time may vary depending on your oven and the thickness of your potato slices. Check for tenderness by inserting a fork into the center of the dish; it should slide in easily with minimal resistance.
8. Rest and Garnish: Once baked, let the scalloped potatoes rest for 10-15 minutes before serving. Resting allows the sauce to thicken slightly and the flavors to meld together. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve hot and enjoy!

Nutrition Facts for Extra Cheesy Scalloped Potatoes

Understanding the nutritional content of your dishes can be helpful for meal planning and making informed dietary choices. Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes.

• Servings: Approximately 8-10 servings. This recipe is designed to serve a family or a small gathering. Serving sizes can be adjusted depending on individual appetites and whether it’s served as a side or main dish component.
• Calories per Serving (estimated): Approximately 450-550 calories per serving. This is an estimate and can vary based on the exact ingredients used and portion size. Scalloped potatoes are a rich and creamy dish, so calorie counts can be higher.

Approximate Nutritional Breakdown per Serving (estimated):

• Fat: 30-40 grams (primarily from butter, heavy cream, and cheese)
• Saturated Fat: 20-25 grams (significant due to dairy content)
• Cholesterol: 100-130 mg
• Sodium: 500-700 mg (can vary based on cheese and added salt)
• Carbohydrates: 30-40 grams (primarily from potatoes and flour)
• Fiber: 3-4 grams
• Sugar: 5-7 grams (naturally occurring in milk and potatoes)
• Protein: 15-20 grams (from milk, cheese, and potatoes)

Important Notes on Nutrition:

• These are estimates and can vary.
• Scalloped potatoes are a calorie-dense and rich dish due to the high fat content from dairy and cheese.
• To reduce calories and fat, consider using 2% milk instead of whole milk, and reduce the amount of heavy cream slightly. You can also use reduced-fat cheeses, but this may affect the melting and creaminess.
• This dish provides a good source of protein and some fiber, mainly from the potatoes.
• Be mindful of portion sizes when serving, especially if you are watching your calorie or fat intake.

Preparation Time for Extra Cheesy Scalloped Potatoes

Planning your cooking time is essential, especially when preparing meals for gatherings or busy weeknights. Here’s a breakdown of the preparation and cooking time for this recipe:

• Prep Time: Approximately 30-40 minutes. This includes:
  • Peeling and slicing potatoes: 15-20 minutes (can be faster with a mandoline)
  • Making the cheese sauce: 10-15 minutes
  • Assembling the dish (layering): 5-10 minutes
• Cook Time: Approximately 65-75 minutes. This includes:
  • Baking covered: 45 minutes
  • Baking uncovered: 20-30 minutes (or until potatoes are tender and top is golden)
• Total Time: Approximately 1 hour 35 minutes to 1 hour 55 minutes. Allow around 2 hours from start to finish to comfortably prepare and bake these Extra Cheesy Scalloped Potatoes.

Tips to Speed Up Prep Time:

• Use a mandoline slicer for faster and more uniform potato slicing.
• Shred cheese while the potatoes are soaking to save time.
• Read through the recipe in advance to familiarize yourself with the steps.
• Mise en place: Prepare all ingredients (chop parsley, measure spices, etc.) before starting to cook to streamline the process.

How to Serve Extra Cheesy Scalloped Potatoes

Extra Cheesy Scalloped Potatoes are incredibly versatile and can be served in various ways, making them perfect for both casual family dinners and more formal occasions. Here are some serving suggestions:

As a Side Dish:

• With Roasted Meats:
  • Roasted Chicken or Turkey: The creamy richness of scalloped potatoes pairs perfectly with the savory flavors of roasted poultry. It’s a classic combination, especially for holiday meals.
  • Roast Beef or Prime Rib: Scalloped potatoes make an elegant and comforting side for a succulent roast beef or prime rib dinner. The cheese sauce complements the richness of the beef beautifully.
  • Roasted Pork Loin or Ham: The savory and slightly sweet notes of roasted pork or ham are enhanced by the creamy and cheesy scalloped potatoes.
• With Grilled or Pan-Seared Proteins:
  • Steak or Filet Mignon: For a more indulgent meal, serve scalloped potatoes alongside a perfectly cooked steak or filet mignon. The creamy side dish balances the richness of the beef.
  • Salmon or White Fish: Scalloped potatoes can also complement fish dishes, especially richer fish like salmon or halibut. The creamy side dish provides a comforting contrast to the lighter fish.
  • Pork Chops: Serve with juicy pork chops for a hearty and satisfying weeknight meal.
• Alongside Vegetarian Mains:
  • Lentil Loaf or Nut Roast: For vegetarian meals, scalloped potatoes provide a rich and satisfying side that complements lentil loaves, nut roasts, or other hearty vegetarian entrees.
  • Stuffed Bell Peppers or Eggplant: Creamy scalloped potatoes can be served alongside stuffed vegetables for a balanced and flavorful vegetarian meal.

As Part of a Holiday Feast:

• Thanksgiving: A classic addition to the Thanksgiving table, offering a comforting and crowd-pleasing alternative to mashed potatoes.
• Christmas: Perfect for a festive Christmas dinner, adding a touch of indulgence and warmth to the holiday meal.
• Easter: A delightful side dish for Easter brunch or dinner, complementing ham or lamb.

Garnishing Ideas:

• Fresh Parsley: Chopped fresh parsley adds a pop of color and freshness.
• Chives: Finely chopped chives offer a mild onion flavor and visual appeal.
• Breadcrumbs: For extra texture, sprinkle toasted breadcrumbs over the top before baking for a crispy topping.
• Paprika: A light dusting of paprika adds a subtle smoky flavor and color.

Additional Tips for Perfect Extra Cheesy Scalloped Potatoes

To ensure your Extra Cheesy Scalloped Potatoes are a resounding success every time, here are five helpful tips to keep in mind:

1. Slice Potatoes Evenly: Uniformly sliced potatoes are crucial for even cooking. If slices are too thick or uneven, some potatoes may be undercooked while others are overcooked. Invest in a mandoline slicer for consistent results, or take your time and focus on even slices if using a knife. Aim for approximately 1/8 inch thickness.
2. Don’t Overcook the Sauce: When making the cheese sauce, be careful not to overcook it. Overheating the sauce can cause the cheese to separate and become grainy. Cook the sauce over medium heat until it thickens slightly and coats the back of a spoon. Once the cheese is melted, remove it from the heat. Gentle heat is key to a smooth and creamy cheese sauce.
3. Season Generously: Proper seasoning is essential for bringing out the flavors of the dish. Don’t be shy with salt and pepper. Taste the cheese sauce before assembling the potatoes and adjust seasoning as needed. Remember that potatoes and cheese can absorb a lot of flavor, so ensure the sauce is well-seasoned.
4. Use a Blend of Cheeses: While sharp cheddar and Monterey Jack are fantastic, experiment with other cheese combinations for different flavor profiles. Gruyere, Fontina, or a smoked Gouda can add depth and complexity to the cheese sauce. Consider using a blend of cheeses that melt well and offer complementary flavors.
5. Make Ahead for Convenience: Scalloped potatoes can be assembled ahead of time, making them perfect for entertaining or busy weeknights. Assemble the dish completely, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.

Frequently Asked Questions (FAQ) about Extra Cheesy Scalloped Potatoes

Here are some common questions people often have when making scalloped potatoes, along with helpful answers:

Q1: Can I use different types of potatoes for scalloped potatoes?
A: Yes, you can. Yukon Gold and Russet potatoes are both excellent choices. Yukon Golds offer a creamy texture and hold their shape well, while Russets are starchier and yield a softer, more tender result. Red potatoes can also be used, but they have a waxier texture and may not become as tender. Avoid using new potatoes, as they are too waxy.

Q2: Can I make scalloped potatoes ahead of time?
A: Absolutely! Scalloped potatoes are a great make-ahead dish. You can assemble them completely and refrigerate them for up to 24 hours before baking. When ready to bake, let them sit at room temperature for about 30 minutes before baking as directed. This makes them perfect for holiday gatherings or potlucks.

Q3: My cheese sauce is lumpy. How can I fix it?
A: Lumpy cheese sauce is often caused by adding milk or cheese too quickly or not whisking continuously. If your sauce is lumpy, try these steps:
* Strain the Sauce: Pour the sauce through a fine-mesh sieve into another saucepan. This will remove any lumps.
* Use an Immersion Blender: Carefully use an immersion blender to blend the sauce until smooth.
* Prevention: To prevent lumps in the future, whisk the flour and butter roux thoroughly, add milk gradually while whisking constantly, and add shredded cheese slowly, stirring until melted after each addition.

Q4: Can I freeze leftover scalloped potatoes?
A: Freezing scalloped potatoes is not recommended as the texture of the potatoes and cheese sauce can change upon thawing. Dairy-based sauces tend to separate and become grainy when frozen and thawed. It’s best to enjoy scalloped potatoes fresh or within 3-4 days when stored in the refrigerator.

Q5: How can I make scalloped potatoes even cheesier?
A: To make them extra cheesy, you can:
* Increase Cheese Quantity: Add an extra cup of shredded cheese to the recipe.
* Use Different Cheeses: Incorporate cheeses with stronger flavors like Gruyere, smoked Gouda, or Parmesan in addition to cheddar and Monterey Jack.
* Layer Cheese: Sprinkle a layer of shredded cheese between the potato layers and on top before baking for extra cheesy goodness throughout the dish.
* Cheese Sauce Topping: After baking and removing from the oven, sprinkle extra shredded cheese on top and broil for a minute or two until melted and bubbly (watch carefully to prevent burning).

By following this comprehensive guide and these helpful tips, you’ll be well-equipped to create Extra Cheesy Scalloped Potatoes that will impress your family and friends every time. Enjoy the creamy, cheesy goodness!

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