If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look scalloped potatoes and ham for two. These Cheesy Scalloped Potatoes are perfection!
If you happen to want an easy Crock-Pot Scalloped Potato, I’ve got ya covered. We can’t get enough of this delicious recipe. Without fail, someone always requests this recipe after our Thanksgiving dinner. The best Cheesy Scalloped Potato Recipe EVER! So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that. We are basically combining the best parts of both dishes. A traditional scalloped potato dish consists of sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs.
A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes. No matter which way you decide to prepare this cheesy scalloped potatoes dish, you will not be disappointed! Neither will anyone at your dinner table. What is there not to love!
I love to pair this with other holiday favorites like the worlds WORST stuffing, roasted carrots, creamy mashed potatoes and herb butter roasted turkey! Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil. Bake for 85-90 minutes, or until the potatoes are tender. For a crisp topping, change the oven setting to broil after the potatoes are baked. Season with salt and pepper to taste and serve. Thank you for making my recipe! Well go ahead and post them on Instagram!
Glass of Christmas Slush with an Orange Garnish and Sugared Cranberries. Pouring Peppermint Hot Chocolate into a Glass. With a Little Something Extra Inside. I’ve made these potatoes 3 times now since I saw your recipe and turned out just awesome Especially my husband since he’s diabetic I leave the skins on it. Would like to know though if you can make them ahead of time and then bake them later. This site uses Akismet to reduce spam.
Learn how your comment data is processed. I’m Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. Homestead Recipes is a book about comfort food! The best kind in my opinion. Peppermint White Russians in front of a Christmas Tree and Twinkling Lights.