Creamy Aged Cheddar Scalloped Potatoes
Indulge in the rich, creamy layers of our Creamy Aged Cheddar Scalloped Potatoes, a classic comfort dish elevated to perfection. This recipe features tender russet potatoes sliced to perfection and enveloped in a velvety cheese sauce infused with sautéed onions and garlic. Baked to golden brown perfection, these scalloped potatoes are a delightful accompaniment to any meal, whether it's a family gathering or a festive occasion. Enhance the dish with crispy Panko topping or a sprinkle of fresh green onions for an extra layer of flavor and texture.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
russet potatoes
4 large (peeled, washed, and sliced into 1/4-inch thick slices)
butter
3 tablespoons (plus more for greasing baking dish)
white onion
1 (cut into thin strips (Lyonnaise-style))
garlic cloves
2 large (pressed)
half-and-half cream
2 cups (cold)
shredded aged cheddar cheese
2 1/2 cups (mixed yellow and white)
cornstarch
2 teaspoons (mixed with 1/2 cup water)
cayenne pepper
1/2 tablespoon (to taste)
fresh ground black pepper
1/2 tablespoon (to taste)
Instructions
1
Preheat your oven to 400°F (200°C). Generously butter a 3-quart (9 x 13-inch) casserole dish.
2
Layer half of the sliced potatoes in the bottom of the prepared dish. Set aside.
3
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Add the sliced onion and pressed garlic, and sauté for about 3 minutes until softened and fragrant. Using a slotted spoon, transfer the onion and garlic mixture over the layer of potatoes in the casserole dish.
4
Return the saucepan to the heat and pour in the cold half-and-half cream. Gently bring it to a simmer, then gradually add the shredded aged cheddar cheese, stirring continuously until the cheese is completely melted and combined into a smooth sauce.
5
Mix the cornstarch with 1/2 cup of water to create a slurry, then slowly pour it into the cheese sauce, stirring constantly until the sauce thickens to a creamy consistency.
6
Pour half of the cheese sauce over the sautéed onion mixture and season generously with freshly ground black pepper and cayenne pepper to taste.
7
Layer the remaining sliced potatoes on top, followed by the rest of the cheese sauce. Season again with black pepper and cayenne.
8
Cover the casserole dish tightly with greased aluminum foil to prevent sticking, and bake in the preheated oven for 1 hour and 30 minutes.
9
For a beautifully golden and crispy topping, remove the foil during the last 15 minutes of baking.
10
Optional: For extra crispiness, consider sprinkling the top with Panko breadcrumbs before the final bake.
Nutrition Information
25.6g
Fat
35g
Carbs
11.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Aged Cheddar Scalloped Potatoes?
This is a classic comfort dish featuring tender russet potatoes layered with a velvety sauce made from aged cheddar cheese, sautéed onions, and garlic.
What type of potatoes are best for this recipe?
The recipe calls for four large russet potatoes, which are ideal for their starchy texture.
How should I slice the potatoes?
The potatoes should be peeled, washed, and sliced into consistent 1/4-inch thick slices.
What oven temperature is required?
Preheat your oven to 400°F (200°C) before baking the dish.
What kind of cheese should I use?
The recipe recommends 2.5 cups of shredded aged cheddar cheese, specifically a mix of yellow and white varieties.
How do I prevent the casserole from sticking?
Generously butter a 3-quart casserole dish and grease the aluminum foil before covering the dish.
What size baking dish is needed?
A 3-quart or 9x13-inch casserole dish is the standard size for this recipe.
How do I prepare the onion?
One white onion should be cut into thin strips, also known as Lyonnaise-style.
How long do I sauté the aromatics?
Sauté the sliced onion and two large pressed garlic cloves in butter for about 3 minutes until softened and fragrant.
What liquid is used for the cheese sauce?
The base of the sauce is 2 cups of cold half-and-half cream.
How do I thicken the cheese sauce?
Thicken the sauce by stirring in a slurry made of 2 teaspoons of cornstarch mixed with 1/2 cup of water.
How should the cheese be added?
Gradually add the shredded aged cheddar to the simmering cream, stirring continuously until completely melted.
What spices provide the seasoning?
The dish is seasoned with 1/2 tablespoon each of freshly ground black pepper and cayenne pepper, adjusted to taste.
Is this recipe spicy?
It has a slight kick from the cayenne pepper, but you can adjust the amount to suit your spice preference.
How do I layer the potatoes?
Layer half of the potatoes first, then the onion mixture, followed by half the sauce, then the remaining potatoes and remaining sauce.
How long is the total baking time?
The total baking time is 1 hour and 45 minutes, with the last 15 minutes being uncovered.
Why do I bake it covered?
Baking covered for the first 90 minutes ensures the potatoes cook through without the top burning.
How do I get a golden brown top?
Remove the aluminum foil during the final 15 minutes of baking to allow the cheese sauce to brown and crisp.
Can I add a crunchy topping?
Yes, you can sprinkle Panko breadcrumbs over the top before the final 15 minutes of baking for extra texture.
What are some serving suggestions?
These potatoes pair well with roasted meats and can be garnished with fresh green onions.
How many calories are in a serving?
Each serving contains approximately 400 calories.
What is the fat content of this dish?
The recipe contains 25.6g of fat per serving.
How much protein is in the scalloped potatoes?
There are 11.2g of protein in each serving.
What is the carbohydrate count?
There are 35g of carbohydrates per serving.
How many ingredients are in this recipe?
The recipe consists of 9 main ingredients.
Can I use milk instead of half-and-half?
Half-and-half is recommended for a richer, creamier consistency, but milk can be used as a lighter substitute if needed.
Is this recipe considered a side dish?
Yes, it is tagged as a side dish, vegetable dish, and comfort food.
What is the difference between scalloped potatoes and au gratin?
While often used interchangeably, this recipe combines both styles by using a creamy sauce (scalloped) and a cheese-heavy topping (au gratin).
Should the half-and-half be cold?
Yes, the instructions specify using cold half-and-half before bringing it to a simmer.
Can I prepare this in advance?
You can slice the potatoes and prepare the sauce ahead of time, but it is best baked fresh for the best texture.