Last night some old friends came over for dinner. Amelia has been a nurse for many years, but just recently got a new job in Labor and Delivery. She was VERY nervous about it at first, and even asked her supervisors if she could have an extra week of shadowing after they thought she was ready. Which they gave her. But on her last night being supervised, the hospital got totally slammed and they needed to divide forces. So here’s Amelia, 3 hours into her first time being on the job solo, and she’s in the room alone with one of her patients. AND OUT POPS A BABY. She said that she was so flustered and in shock that she couldn’t even find the nurse bell, she just hollered toward the door, “We got a baby in here!!” So what’s new with you? Delivered any babies recently?? You guys, I can’t even imagine having this kind of job. Amelia is extremely talented and has since single-handedly delivered two other babies on the job, because she’s awesome like that. I don’t think I would EVER get the hang of it. I feel like no matter how many times I’d done it before, I would be the one screaming, “We got a baby in here!!!” and frantically ringing the nurse bell, completely forgetting the fact that I’M the nurse and am supposed to know what to do. So much for instilling confidence in my patients. I’m so glad there are calmer, not so birth-and-death type jobs, like food blogging. Ah, doesn’t it feel nice just thinking about it? You get to make food, take pictures of it, eat it, and then tell everyone how they can recreate such a fantastic experience. So soothing. So not life or death. My hats off to all you nurses out there. Catching babies like it’s nbd and making us all feel confident that you know what you’re doing. I fake it til I make it at my job, why shouldn’t you?? Well, even if I would be a failure as a nurse, at least I can make some mean scalloped potatoes. It’s the little things, right?
What are scalloped potatoes?
Who loves a good scalloped potato dish? Seems like everyone loves this holiday classic! I used to be a mashed potato girl all the way, but that was before I discovered the secret to phenomenal scalloped potatoes that are never dried out: CREAM. Cream has got your back. Cream makes the world go round. Most scalloped potato recipes have you make a roux from butter and flour, then add milk. It makes an acceptable white sauce. Some other scalloped potato recipes, like these Gruyere-Crisped Potatoes Au Gratin, skip the flour and use straight up cream. It’s delicious, but I wanted a traditional scalloped potato recipe that held its shape a bit more (I want it nice and saucy, but not so much that it spreads into the other food on my plate.) Today’s recipe combines both methods: first we are making a roux, then we are turning it into a thickened sauce with cream instead of milk. It makes it super rich and flavorful. Parmesan added to the sauce makes it even more cheesy! And don’t even get me started on the crispy cheddar cheese topping. Heaven. There is no better compliment to your Easter ham or Thanksgiving turkey. Let’s make it!
Cheesy Scalloped Potatoes Ingredients
Here’s a quick shopping list for you. See the card below for the full recipe!
What’s the best cheese to use in scallop potatoes?
I love using cheddar and parmesan here because they contrast beautifully. Cheddar is tangy and melty, Parmesan has a fruity, nutty, umami taste. Even a small amount of Parmesan can take a dish from your average weeknight something-something to a real party in your mouth, because it’s so strongly flavored. We’re loading in the cheddar, then just hinting at the Parmesan. I am obsessed with this combo but you could do something totally different! Gruyere and Romano would be a fantastic pairing too (mostly Gruyere, just a little Romano).
How long do I cook scalloped potatoes?
Potatoes take forever to bake and get fully tender in the oven. If you put raw potatoes in the oven, expect it to take about 80-120 minutes (not a typo!) before they are ready. On the left are all the main ingredients you need to make scalloped potatoes. Pretty simple! Cook the onions and garlic in butter, then mix in the flour. This is our “roux.” Add in the cream SLOWLY so that you don’t get any flour lumps! Sprinkle in your parmesan so that it melts into the sauce. I love to use my food processor for slicing the potatoes. It takes about 2 minutes and they get sliced to the perfect 1/8 inch size. Of course you can just use a knife too! Here’s about how thick to slice your potatoes. Then add them in to that gorgeous cream sauce. Cook for about 10 minutes on the stove, using a rubber spatula to stir so that you don’t break all your potatoes into mush. This time on the stove is the secret to not having a ridiculously long bake time! We are parboiling the potatoes in cream, half cooking them. This means less time in the oven! Layer half the potatoes in the pan and top with sharp cheddar. Get that mild cheddar outta here. We want these potatoes to taste sharp! Add the rest of the potatoes and sprinkle on some more cheese! It’s ready for the oven. The good news is that this recipe gives you a shortcut! Because we are parboiling the potatoes (cooking them for a while in a pot on the stove) we get to cut our oven time in half. These scalloped potatoes only need about 40 minutes before they are perfectly melt-in-your-mouth tender, and the cheese on top is at crisp-level-ultimate.
Can you make scalloped potatoes ahead of time?
Yes, scalloped potatoes are a great candidate for making ahead, unlike mashed potatoes which pretty much need to be done last minute. This is a life saver for holiday meals! Oh scalloped potatoes, how we love you 2 days in advance. Make the recipe as instructed. MAKE SURE the potatoes are all coated in plenty of sauce; if they are exposed to oxygen they will turn dark brown. Once you’ve sprinkled the cheese on top, cover and refrigerate. When you are ready to bake, let it sit out on the counter for about 15-30 minutes, then bake for 40-50 minutes as instructed (uncovered). We are letting them sit on the counter for a bit so that your glass dish doesn’t shatter going into a hot oven. If you have a metal pan, you can put it right in the oven.
Can you freeze cheese scalloped potatoes?
Yes! Scalloped potatoes freeze very well. If you are planning ahead, I recommend making them in a disposable aluminum pan so that you are not holding one of your casserole dishes hostage in the freezer. You can freeze the potatoes either before OR after you bake them. Cover well, and then wrap tightly several times in aluminum foil. If you have a 2 gallon freezer bag, that will keep it even fresher. The potatoes can be frozen for up to 3 months.
To prepare unbaked frozen scalloped potatoes, remove any plastic you may have used for wrapping. Cover the potatoes with foil that you have sprayed with nonstick spray, and bake at 350 for about 50-60 minutes. Uncover and bake for another 15-30 minutes until tender. To prepare already baked scalloped potatoes, remove any plastic you may have used for wrapping. Cover the potatoes with foil that you have sprayed with nonstick spray, and bake at 350 for about 50 minutes. Uncover and bake for another 10 minutes until tender and the cheese is browning.
What to serve with Scalloped Potatoes with Cheese
Scalloped potatoes are a great side dish option for so many main dishes! Try out these favorites:
Honey Baked Ham Recipe « just like the famous ones! but you save $75. This ham is life changing! Baked Ham with Raspberry Chipotle Glaze « this has been my go-to ham for years. I love the little kick! Honey Balsamic Slow Cooker Pork Ribs « these are stupid easy and SO tasty. Sage Butter Roasted Turkey « the only turkey I make every Thanksgiving.
How to store Homemade Scalloped Potatoes
Leftover scalloped potatoes can be stored in the fridge for up to a week. I like microwaving individual servings, but you can also reheat the whole dish in the oven. You can also freeze scalloped potatoes for up to 3 months! If you’re planning ahead, I recommend making them in a disposable aluminum pan. Cover well, and then wrap the container tightly several times in aluminum foil. If you have a 2 gallon freezer bag, that will keep it even fresher.
Holiday side dishes to try:
Sweet Creamed Corn Casserole (with Jiffy Mix) « if you have never had corn casserole, it’s a must-try! Slow Cooker Brown Butter Glazed Carrots « slow cooking is just a life saver on holidays! Mandarin Orange Ambrosia Salad « Is it even Easter if there is no Ambrosia??
More like this Scalloped Potatoes Recipe
Gruyere-Crisped Potatoes Au Gratin « this is one of my all time favorite holiday recipes! Funeral Potatoes (Cheesy Potato Casserole) « don’t let the name fool you. These are amazing! Aunt Shirley’s Famous Creamy Mashed Potatoes « the CREAMIEST, most flavorful potatoes in all the land. Brown Butter Mashed Potatoes: « Say no to gravy. Yes to brown butter. Slow Cooker Buttermilk Mashed Potatoes « Perfect way to save on stove top space for Easter or Thanksgiving. Ultra Creamy, Cheesy, Make Ahead Mashed Potatoes « Make these ahead and bake last minute. Oven Baked Potatoes from Tastes of Lizzy T Million Dollar Twice Baked Potatoes from Plain Chicken The Best Homemade Mashed Potatoes from BellyFull
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