Thinly sliced Yukon Gold potatoes, layered in a creamy sauce with hints of shallot, garlic & thyme. Baked until tender and topped with a crispy yet gooey mountain of White Cheddar & Gruyere.
Cheesy Scalloped Potatoes are one of my all time favorite side dishes because it really doesn’t get much better than potatoes and cheese. This comforting side dish is seriously such a breeze to put together but looks so impressive when you set it down on the dinner table. It’s the perfect holiday side dish, but is also just as delicious mid week for a family dinner!
What You Need To Make Cheesy Scalloped Potatoes
- Yukon Gold Potatoes
- Heavy Cream
- Fresh Thyme
- Garlic
- Shallot
- Kosher Salt
- Black Pepper
- White Cheddar – Tillamook is my favorite!
- Gruyere
How to Make Scalloped Potatoes
This recipe is really straightforward and assembly is fairly simple, which is what makes it such a fabulous recipe to pull out during the holidays.
- Begin by prepping your potatoes. Rinse and scrub your potatoes to remove any surface dirt then cut ¼” thin slices using a mandolin. Exercise caution when using a mandolin because they can be extremely dangerous. If you don’t have a mandolin, a knife will work as well, just make the slices as thin as possible.
- Next, add the heavy cream to a medium saucepan and add thyme sprigs, garlic, shallot, salt & pepper. Heat the cream gently over medium low heat, for about 5-7 minutes, stirring occasionally to help infuse the flavors into the cream.
- While the cream heats, layer the potatoes into a 13” by 9” baking dish. Stack the potatoes together and place them in the dish with the thin side facing up. Continue stacking and layering the potatoes until the entire dish is filled. Make sure the potatoes are layered together closely so everything bakes evenly.
- Once the dish is filled with potatoes, carefully pour the cream over the top, covering the potatoes. You want the liquid to fill about ¾ of the way up the dish.
- Cover tightly with foil and bake in preheated oven for 40 minutes. I recommend placing the dish on a baking sheet, just in case anything boils over while cooking.
- After the 40 minutes, remove the foil and add the cheese to the top. Continue baking for another 20 minutes until cheese is melted and bubbling. If you want the cheese to be more browned, broil it for a few minutes until it reaches your desired doneness.
- Once the potatoes are finished baking, remove from the oven and let sit for 15 minutes before serving.
What to Serve with these Cheesy Potatoes
- Roasted Turkey
- Prime Rib
- Grilled Steaks
- Whole Roasted Chicken
- Rack of Lamb
- Pork Tenderloin
Questions About Cheesy Scalloped Potatoes
Can I switch up the cheeses in this recipe?
Definitely! You can swap the cheeses for whichever you prefer/can find easily. Just make sure the quantities are the same.
Can these Cheesy Scalloped Potatoes be made ahead of time?
The cream mixture can be made in advance and stored in the fridge. The potatoes can be sliced a few hours ahead, but should be placed in a bowl of water to prevent them from turning brown. Shredding the cheese is also a great thing to do ahead of time.
For more potato recipes, check out my Cheesy Loaded Potato Soup or Air Fryer Breakfast Potatoes!
Cheesy Scalloped Potatoes
Thinly sliced Yukon Gold potatoes, layered in a creamy sauce with hints of shallot, garlic & thyme. Baked until tender and topped with a crispy yet gooey mountain of White Cheddar cheese & Gruyere.
Print
Pin
Rate
Servings: 10 servings
Calories: 447kcal
Ingredients
- 4 lbs Yukon Gold potatoes
- 2 cups Heavy Cream
- 6-8 sprigs Fresh Thyme
- 3 cloves Garlic smashed
- 1 Shallot peeled & quartered
- 2 teaspoons Kosher Salt
- ½ teaspoon Black Pepper
- 6 oz White Cheddar shredded
- 6 oz Gruyere shredded
Instructions
- Preheat the oven to 400° while you prep the potatoes. Rinse and scrub your potatoes to remove any surface dirt then cut ¼” thin slices using a mandolin. Exercise caution when using a mandolin because they can be extremely dangerous. If you don't have a mandolin, a knife will work as well, just make the slices as thin as possible.
- Next, add the heavy cream to a medium saucepan and add thyme sprigs, garlic, shallot, salt & pepper. Heat the cream gently over medium low heat, for about 5-7 minutes, stirring occasionally to help infuse the flavors into the cream.
- While the cream heats, layer the potatoes into a 13” by 9” baking dish. Stack the potatoes together and place them in the dish with the thin side facing up. Continue stacking and layering the potatoes until the entire dish is filled. Make sure the potatoes are layered together closely so everything bakes evenly.
- Once the dish is filled with potatoes, carefully pour the cream over the top, covering the potatoes. You want the liquid to fill about ¾ of the way up the dish.
- Cover tightly with foil and bake in preheated oven for 40 minutes. I recommend placing the dish on a baking sheet, just in case anything boils over while cooking.
- After the 40 minutes, remove the foil and add the cheese to the top. Continue baking for another 20 minutes until cheese is melted and bubbling. If you want the cheese to be more browned, broil it for a few minutes until it reaches your desired doneness.
- Once the potatoes are finished baking, remove from the oven and let sit for 15 minutes before serving.
Nutrition
Calories: 447kcal | Carbohydrates: 34g | Protein: 14g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 657mg | Potassium: 847mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1064IU | Vitamin C: 37mg | Calcium: 353mg | Iron: 2mg
[…] This recipe would be delicious paired with my Cheesy Scalloped Potatoes! […]