Discover just how simple it is to whip up Cheesy Scalloped Potatoes from scratch! This comforting side dish features tender potato slices layered with rich caramelized onions and smothered in a creamy cheddar cheese sauce. With just a few basic seasonings, you’ll create a crowd-pleasing dish that’s perfect for family gatherings or holiday feasts.
Whether you’re using the Crock Pot or making it ahead of time, I’ll guide you through every step—from choosing the best potatoes and slicing them to the ideal thickness, to mastering both oven and slow cooker methods. This is the ultimate recipe for savory, cheesy goodness that everyone will love!
Cheesy Scalloped Potatoes
Discover just how simple it is to whip up Cheesy Scalloped Potatoes from scratch! This comforting side dish features tender potato slices layered with rich caramelized onions and smothered in a creamy cheddar cheese sauce. With just a few basic seasonings, you’ll create a crowd-pleasing dish that's perfect for family gatherings or holiday feasts.
Ingredients
- 6 tablespoons butter, separated
- 1 Tablespoon olive oil
- 1 large yellow onion
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
- 4 tablespoons flour
- 3 cups milk
- 3 ½ cups shredded orange cheddar cheese, divided
- 2 Tablespoons cream cheese, softened
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
- 2.5 lbs. Yukon Gold Potatoes, about 6 medium potatoes
Instructions
Step-By-Step Instructions
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Notes
Caramelizing the onions is optional but adds a really nice sweet offset to the savory flavors in this dish. To save time, you can simply soften them, or even just caramelize them slightly.
Shred the cheese from a block, packaged cheese contains cellulose which doesn’t allow it to melt as well. It also doesn’t taste as fresh.
Instead of using all cheddar, you can also use gruyere which pairs nicely with the caramelized onions. Mozzarella and Parmesan are good additions as well.
This recipe makes a lot of sauce, but the potatoes absorb a lot of the sauce as they bake and even after they come out of the oven, so this ensure that they remain nice and cheesy. Especially if you have leftovers.
Crock Pot Method:
- Prepare sauce and slice the potatoes as outlined and layer them in a lightly greased Slow Cooker. Top with cheese.
- Heat on low for 7-8 hours.
Make-Ahead Method:
- Assemble the potatoes as outlined but don't top with remaining cup of cheddar cheese yet. Cover and bake for 45 minutes at 350°. Let it cool completely. Cover and refrigerate for up to 3 days.
- When ready to serve top with 1 cup of cheese. Cover and bake it at 350° for 55 minutes. If desired, remove the cover at the end and broil at 450° for up to 5 minutes to brown the top.
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