Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort
Classic Scalloped Potatoes with Cheddar Cheese – creamy, comforting, and perfect for fall. After making this many times, I’ve discovered the secret to preventing soggy potatoes. The result? Irresistible, cozy fall comfort that’s better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Garlic Butter Steak Bites with Potatoes and Creamy Cajun Chicken Pasta Recipe Ready in Your Slow Cooker.
Why This Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort Is Pure Comfort
- Creamy, tender potatoes
- Golden, bubbly cheese crust
- Easy, hands-off cooking
- Perfect for fall and holidays
What You'll Need for Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Yellow onion
- Heavy cream
- Cheddar cheese
- Butter
- Salt
- Black pepper
- Garlic powder
- Nutmeg
- Optional: Fresh parsley
- Optional: Crispy bacon
đź“ť Ingredient Notes
- Potatoes: Use russet potatoes for their high starch content.
đź›’ Tools & Equipment I Recommend
- Mandoline slicer — Ensures even slices for even cooking. → See on Amazon
- Baking dish — Perfect for layering potatoes and cheese. → See on Amazon
How to Make Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort
- Prepare potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water to remove excess starch.
- Sauté onions: Melt butter in a pan, add sliced onions, and cook until softened.
- Layer potatoes and cheese: In a baking dish, layer potatoes, onions, heavy cream, salt, pepper, garlic powder, and nutmeg. Repeat layers and top with shredded cheese.
- Bake: Bake at 375°F (190°C) for 50-60 minutes or until potatoes are tender and cheese is golden and bubbly.
Cook's Tips for Perfect Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort
- Common mistake and fix: Don't skip soaking the potatoes to prevent sogginess.
- Pro tip: Use a baking dish with a lid to prevent the cheese from browning too quickly.
- Pro tip: For a crispy top, broil for 2-3 minutes after baking.
Storing & Reheating Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Can be assembled ahead of time and refrigerated overnight. Add 10-15 minutes to baking time.
Freezing Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, then broil for 1-2 minutes for a crispy top.
Recipe Notes
- Chef tip: For a lighter version, substitute half-and-half for heavy cream.
- Best substitution: Use Gruyère or Gouda cheese as a substitute for Cheddar.
- Make-ahead: See storage section for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Want to level up this recipe?
Food processor — Saves time and effort in shredding cheese. → Check price on Amazon
Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort
Ingredients
Main Ingredients
- Russet potatoes
- Yellow onion
- Heavy cream
- Cheddar cheese
- Butter
Seasonings
- Salt
- Black pepper
- Garlic powder
- Nutmeg
Optional Toppings
- Fresh parsley
- Crispy bacon
Instructions
- Prepare potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water to remove excess starch.
- Sauté onions: Melt butter in a pan, add sliced onions, and cook until softened.
- Layer potatoes and cheese: In a baking dish, layer potatoes, onions, heavy cream, salt, pepper, garlic powder, and nutmeg. Repeat layers and top with shredded cheese.
- Bake: Bake at 375°F (190°C) for 50-60 minutes or until potatoes are tender and cheese is golden and bubbly.
Notes
- Chef tip: For a lighter version, substitute half-and-half for heavy cream.
- Best substitution: Use Gruyère or Gouda cheese as a substitute for Cheddar.
- Make-ahead: See storage section for make-ahead instructions.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are still hard after baking, cover the dish with foil and bake for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, then broil for 1-2 minutes for a crispy top.
- Make ahead: Can be assembled ahead of time and refrigerated overnight. Add 10-15 minutes to baking time.
Nutrition Per Serving
- Calories: 480
- Protein: 12g
- Fat: 32g
- Carbs: 40g
- Fiber: 4g
- Sugar: 4g
- Sodium: 420mg
- Cholesterol: 95mg
- Sat. Fat: 19g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort FAQs
This is usually due to not soaking the potatoes to remove excess starch. Soaking is crucial to prevent soggy potatoes.
Yes, you can assemble the dish ahead of time and refrigerate overnight. Add 10-15 minutes to baking time.
Use a baking dish with a lid or cover the dish with foil for the first part of baking. Remove the lid or foil for the last 10-15 minutes to allow the cheese to brown.
No, it's best to use fresh potatoes for this recipe. Frozen potatoes can release too much water, making the dish soggy.
Leftover scalloped potatoes can be reheated in the oven or microwave. For a crispy top, broil for 1-2 minutes after reheating.
A Warm Final Note
I can’t wait for you to try Classic Scalloped Potatoes with Cheddar Cheese – Cozy Fall Comfort and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
