This Cheesy Scalloped Potatoes recipe is a quintessential holiday side dish. Made with minimal pantry ingredients - and lots of cheese – they’re the perfect pairing to Easter dinner!
Scalloped Potatoes have been a part of my universe since birth. Also, quite possibly before that, since I’m sure my mom was at some family gathering or another while pregnant with me and ate a serving. Or two.
Because that’s the thing about Cheesy Scalloped Potatoes. They’re at every family gathering, on every person’s plate, oftentimes more than once. And there’s a reason for that.
The reason is cheese. It’s also:
- Potatoes
- Cream
- Crispy edges
- The fact that you can make enough to feed an army (or a group of hungry Midwesterners) with very few ingredients and even fewer dollars.
A recipe for Cheesy Scalloped Potatoes is what we need right now. Always and forever.
So, what are Scalloped Potatoes?
I’ll be honest – I never really knew why they were called “scalloped” potatoes. Still don’t. There’re no scallops in 'em (thankfully), they contain no seafood. My guess is that they kinda maybe sorta resemble a scallop pattern? At least the ones that I’ve been staring at all these years at grandma’s house or in a church basement or at some graduation party in a garage.
Then again, maybe not. Depends on how patient you are with the layering and the placement of your potatoes.
Assembling the Scalloped Potatoes
You’ll start this Cheesy Scalloped Potato recipe by making a cream sauce. This begins with a simple roux made from butter and flour and ends with milk, onions, garlic, S&P. Then you’ll layer that between sliced potatoes that you were able to get perfectly even and thin on a mandolin (watch your fingers!). Finally, because this is Wisconsin and we don’t know how to give it a rest, you’ll layer roughly one pound of cheese between three pounds of potatoes. Bake until perfectly soft and creamy on the inside and bubbly and crispy on the top. Amen.
Find the full recipe and watch the video I created for Webster’s Marketplace below!
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