Cheesy Scalloped Potatoes
These creamy scalloped potatoes bring flavor to every layer with seasoned potato slices, Monterey Jack, and Colby cheddar. Bake them flat or vertically for the holiday table.
Servings: 8 servings
Calories: 318kcal
Equipment
- 9x13 Baking Dish
Ingredients
- 4 ½ cups sliced Yukon gold or Russet potatoes peeled and thinly sliced to 1/8 inch thickness (notes below for vertical potato baking)
- 1- 1 1/2 tsps kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 1 ½ cup half-and-half
- 1 cup shredded monterey jack cheese divided
- 1 cup shredded colby cheddar cheese divided
Instructions
- Wash potato slices then dry them completely and set to the side.
- Add salt, pepper, paprika, onion powder and garlic powder to a large bowl and whisk together until combined. Give it a little taste and adjust to add more salt or any other spice you like then set aside.
- Preheat oven 400. Grease a large casserole dish with a cover or 9x13 pan.
- In a medium pot over medium heat, melt butter. Whisk in flour into melted butter until completely combined.
- Whisk in half and half and a ½ cup of monterey jack cheese and a ½ cup colby cheddar cheese until completely combined then remove from heat and set aside.
- Add dried potato slices to the seasoning bowl and toss evenly covering all the slices with seasoning.
Horizontal Layers
- Add half of the potatoes in one layer to the pan then pour half of the cheese sauce over them and spread it out covering the layer. Repeat with the final layer of potatoes and pour remaining cheese sauce on top making sure all of the potatoes are COMPLETELY COVERED in the sauce. Sprinkle the top with remaining cheese.
Vertical Scalloped Potatoes
- Add all of the potatoes and then pour the cheese sauce on top and sprinkle with cheese. For baking vertically, you MUST DOUBLE THE SAUCE AND SEASONING AMOUNT BECAUSE THERE ARE MORE POTATOES AND THEY ARE HIGHER IN THE DISH. When stacking the potatoes, still lay them down on a diagonal so they still lay down a bit to get the full sauce AND MAKE SURE THE POTATOES ARE COMPLETELY COVERED IN SAUCE. SEE NOTES BELOW FOR THE FULL INFO ON HOW TO DO THIS.
Bake
- Bake covered in the oven for 30 minutes then remove the cover and bake for an additional 30-50 minutes (depending on how thick your slices are) or until cheese is melted and bubbly and potatoes are completely tender.
- Remove from oven and allow to cool for 10-15 minutes then serve.
Video
Notes
Horizontal versus vertical potatoes: I tested both ways. For horizontal slices, you should be fine with 4 1/2 cups of potatoes. No need to change any of the measurements. However, if you want to use the same amount for vertical potatoes, go with a smaller dish.
If you need to fill a large dish, you might need up to 4 lbs of potatoes. And you MUST double the seasoning ingredients and sauce just to be safe. You can then decide how much sauce you will use, but you will want it to completely cover the potatoes so they will bake and not be too crisp at the top.
How to Store
- Fridge: Transfer leftovers to shallow airtight containers and refrigerate for up to 3-4 days.
- Reheating: Cover with foil and warm in a 350°F oven until the center reaches 165°F. Small portions can take about 20-30 minutes, while a full dish takes longer. If you'd like a crispier top, remove the foil for the last 10 minutes.
Nutrition
Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 458mg | Potassium: 589mg | Fiber: 3g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 24mg | Calcium: 281mg | Iron: 1mg