Cheesy Scalloped Potato Recipe
I can't imagine an Easter or Christmas dinner in our family without these Scalloped Potatoes. After enjoying them for so many years in our own kitchen, we finally shared the recipe with our readers, and it has easily become on of our most popular holiday recipes (it has over 60 five-star reviews!). They are creamy, cheesy, and really flavorful! But what we love about them most is that they are an amazing make-ahead side dish.
Servings: 6
Calories: 429kcal
Ingredients
- 2 tablespoon butter
- 1 small onion minced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2½ pounds russet potatoes washed and peeled
- 1 cup chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 5 ounces cheddar cheese shredded
Instructions
Make-Ahead Instructions
- Spray 9x13 baking pan with nonstick spray.
- In a food processor, mince onion, slice potatoes ¼ inch thick, and shred cheese, making sure to clean out the processor bowl in between ingredients.
- Melt butter over medium to medium-high heat in a deep pot. Add onion and cook for 4 minutes or until soft.2 tbsp butter, 1 small onion
- Add garlic, thyme, salt, and pepper. Cook for 30 seconds.2 garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp kosher salt, ½ tsp pepper
- Add broth and cream. *Optional: If the onion is too chunky for your preference use an immersion blender to blend until mostly smooth.1 cup chicken broth, 1 cup heavy cream
- Add potatoes and bay leaves. Simmer, then cover and simmer stirring occasionally, until potatoes are tender, approximately 10 minutes.2½ pounds russet potatoes, 2 bay leaves
- Discard bay leaves. Add cheese and stir until the cheese is fully melted. Pour into greased 9x13 pan.5 ounces cheddar cheese
- NOTE: If baking immediately without refrigerating or freezing first, jump down to the "Baking Immediately Instructions." If making ahead, continue with the next step.
- Once the potatoes are in the greased 9x13 pan, allow them to cool completely. Wrap with a layer of plastic wrap and then a layer of tinfoil. Refrigerate for up to 3 days or freeze for up to 3 months.
- If frozen, allow the potatoes to fully thaw in the refrigerator before serving day. This can take 24 hours so give them plenty of time. Once thawed, move to next step.
- Remove the potatoes from the refrigerator an hour before baking and let them begin to come to room temperature. Remove the layer of plastic wrap, but replace the tinfoil layer. Cook for 50-60 minutes at 425°F, the first 30 minutes with the tinfoil on, and the last 20-30 minutes with the foil off. Allow to cool for 10 minutes before serving.
Baking Immediately Instructions
- Preheat oven to 425°F.
- Follow steps 1-7 above.
- Once the potatoes are poured into the greased pan, bake for 15-20 minutes. Allow to cool for 10 minutes before serving.
Video
Notes
*Make ahead instructions and tips for doubling or tripling the recipe are written in detail above the recipe card.
Tips & Tricks
- Move quickly after prepping the potatoes or they will discolor.
- If slicing by hand, be sure to slice potatoes in an even thickness so that they cook evenly.
- Before baking from frozen, make sure the dish is fully thawed or the edges will get done before the middle.
Nutrition
Calories: 429kcal | Carbohydrates: 39g | Protein: 11g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 737mg | Potassium: 914mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1054IU | Vitamin C: 19mg | Calcium: 239mg | Iron: 2mg
