why make this recipe

This Easy Cheesy Scalloped Potatoes recipe is simple and comforting. It uses few ingredients and gives a creamy, cheesy side dish that many people like. It works for weeknights and special meals.

introduction

This recipe layers thin potato slices with a cream and garlic mix and lots of cheddar cheese. You bake it until the top is golden and the inside is soft. The dish is easy to follow and fills your kitchen with a nice smell. For a simple main or side, try pairing with a light meat or salad like the ideas from this wrap.

how to make Easy Cheesy Scalloped Potatoes

Follow the steps below. Work in a clean way and keep things simple. You can use a mandoline or a sharp knife to slice potatoes thin. If you want faster prep, use pre-shredded cheese. You can also check a quick meal idea like this easy wrap for a full plate.

Ingredients :

2 pounds of potatoes, thinly sliced
2 cups of shredded cheddar cheese
1 cup of heavy cream
1 cup of milk
3 cloves of garlic, minced
Salt and pepper to taste
2 tablespoons of butter
1/4 cup of grated Parmesan cheese
Fresh parsley for garnish (optional)

Directions :

Preheat your oven to 350°F (175°C).
In a greased baking dish, layer half of the sliced potatoes.
In a bowl, mix together the heavy cream, milk, minced garlic, salt, and pepper. Pour half of this mixture over the potatoes.
Sprinkle half of the cheddar cheese over the cream mixture.
Repeat the layering with the remaining potatoes, cream mixture, and top with the remaining cheddar cheese and grated Parmesan.
Dot the top with butter.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

how to serve Easy Cheesy Scalloped Potatoes

Serve warm. Cut into squares and place on plates. This goes well with roast chicken, ham, or a green salad. Add a spoon of sour cream or extra parsley on top for color.

how to store Easy Cheesy Scalloped Potatoes

Cool the dish to room temperature. Cover with foil or plastic wrap. Store in the fridge for up to 3 days. To reheat, warm in a 350°F oven until heated through, about 15–20 minutes. You can also freeze portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.

tips to make Easy Cheesy Scalloped Potatoes

Slice potatoes thin and even for steady cooking.
Use a mix of heavy cream and milk for a creamy but not too heavy texture.
Salt lightly at first; you can add more after baking.
Let the dish rest a few minutes before cutting so it sets.
For a richer top, switch Parmesan to more cheddar or add a light breadcrumb sprinkle.
For another quick idea to serve with this, see this simple wrap.

variation (if any)

Add cooked bacon or ham between layers for meat.
Mix in thinly sliced onions or leeks for more flavor.
Swap some cheddar for gruyere or mozzarella for a different melt and taste.
Add herbs like thyme or rosemary to the cream mix.

FAQs

Q: Can I use russet or Yukon Gold potatoes?
A: Yes. Yukon Golds are creamier. Russets give a fluffier texture.

Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for more texture and nutrients. Wash well.

Q: Can I make this ahead and bake later?
A: Yes. Assemble and cover. Keep in fridge for up to 24 hours, then bake as directed, adding a few extra minutes if cold.

Q: Can I use low-fat milk instead of heavy cream?
A: You can, but the dish will be less rich. Keep some heavy cream or butter for creaminess.

Q: How do I know when it is done?
A: The potatoes should be tender when pierced with a fork and the top golden and bubbly.

Conclusion

For more recipe ideas and tips, see these versions: Cheesy Scalloped Potatoes Recipe | I Am Baker, Easy Cheesy Scalloped Potatoes • Salt & Lavender, and Easy Cheesy Scalloped Potatoes – Flavor Mosaic.

Easy Cheesy Scalloped Potatoes