Cheesy Scalloped Potatoes

Like my Sheet Pan Gnocchi recipe, these Cheesy Scalloped Potatoes require minimal prep and head to the oven for bubbly goodness ready within 45 minutes.

Many recipes call for a butter-and-flour based roux. While I appreciate the extra step, it does add more time to something that can be simpler. I’ve played around with roux’s before, and my technique of mixing the cheese and cream together is equally effective and delicious. I’m using three cheeses here: Classic cheddar, zingy parmesan, and nutty Gruyère. All these cheeses are quite different from each other yet pair well with our blank potato canvas.

Let’s not forget about our potatoes either. Russet potatoes typically release more starch when baking, so your dish will thicken while cooking. Yellow potatoes are waxier and hold their shape better. I prefer Russets because I’m going for that velvety texture that heavy cream also lends itself to. You can certainly experiment with different cheese and potato varieties.

This recipe turns the household simple potato into an elegant side dish or vehicle for something else. Think a fried egg on top. Or a thick slab of crispy bacon. Or a fresh tomato-cucumber salad. You can even serve this cold… Especially if you’re part of the school of cold pizza! You’re going to absolutely love this versatile dish.