Cheesy Easter Scalloped Potatoes

Easter at our house is always a joyous affair, filled with laughter, family, and of course, a table laden with delicious food. While ham and roasted lamb often take center stage, it’s the side dishes that truly steal the show, at least in my humble opinion. And this year, the undisputed champion was, without a doubt, these Cheesy Easter Scalloped Potatoes. From the moment they emerged from the oven, bubbling and golden brown, the aroma filled the kitchen with a comforting warmth that had everyone eagerly anticipating dinner. The first bite was pure heaven – tender slices of potato enveloped in a rich, creamy cheese sauce, baked to perfection. Even the pickiest eaters at the table couldn’t resist a second helping, and the compliments kept coming long after the last crumb was devoured. Trust me, if you’re looking for a show-stopping side dish that’s both incredibly delicious and surprisingly easy to make, these Cheesy Easter Scalloped Potatoes are an absolute must-try. They’re guaranteed to become a new family favorite, gracing your Easter table and beyond for years to come.

Ingredients

• Potatoes: 3 pounds, Yukon Gold or Russet, peeled and thinly sliced (about 1/8 inch thick). Yukon Golds offer a creamy texture, while Russets are starchier and hold their shape well, both work wonderfully in this recipe.
• Yellow Onion: 1 medium, thinly sliced. Adds a subtle savory sweetness that complements the potatoes and cheese.
• Garlic: 2 cloves, minced. Infuses the creamy sauce with a pungent and aromatic depth.
• Butter: 1/2 cup (1 stick), unsalted. Forms the base of the roux and adds richness to the sauce.
• All-Purpose Flour: 1/4 cup. Used to create a roux with the butter, thickening the milk and cream into a luscious sauce.
• Milk: 2 cups, whole milk recommended. Provides a creamy base for the sauce, adding body and richness.
• Heavy Cream: 1 cup. Enhances the creaminess and richness of the sauce, making it truly decadent.
• Sharp Cheddar Cheese: 2 cups, shredded. Offers a classic cheesy flavor that pairs perfectly with potatoes. Use freshly shredded cheese for the best melting consistency.
• Gruyere Cheese: 1 cup, shredded. Adds a nutty, slightly complex flavor that elevates the cheese sauce. You can substitute with Monterey Jack or Fontina for a milder taste.
• Nutmeg: 1/4 teaspoon, ground. A subtle spice that enhances the savory flavors of the dish and adds a touch of warmth.
• Dried Thyme: 1/2 teaspoon. Lends an earthy, herbaceous note that complements the potatoes and cheese beautifully.
• Salt: 1 1/2 teaspoons, or to taste. Essential for seasoning and bringing out the flavors of all the ingredients.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a touch of spice and depth of flavor.
• Fresh Parsley: 2 tablespoons, chopped, for garnish (optional). Provides a fresh, vibrant finish and visual appeal.

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the potatoes from sticking and ensures easy cleanup.
2. Prepare the Potatoes and Onions: Peel the potatoes and thinly slice them to about 1/8 inch thickness. Using a mandoline, food processor with a slicing blade, or a sharp knife will ensure even slices that cook uniformly. Thinly slice the yellow onion as well. Set both aside. To prevent the potatoes from browning, you can submerge them in a bowl of cold water while you prepare the sauce. Drain and pat them dry before layering.
3. Sauté Onions and Garlic: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can impart a bitter taste.
4. Make the Roux: Sprinkle the all-purpose flour over the onions and garlic in the saucepan. Cook, stirring constantly with a whisk, for 1-2 minutes. This creates a roux, which is the foundation for your creamy sauce. Cooking the flour removes the raw flour taste and ensures a smooth sauce.
5. Create the Cheese Sauce: Gradually whisk in the milk and heavy cream, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken slightly. This process prevents lumps and ensures a velvety sauce. Bring the sauce to a gentle simmer, stirring constantly, and cook for 2-3 minutes until it thickens enough to lightly coat the back of a spoon. Be careful not to boil the sauce vigorously, as this can cause it to separate.
6. Stir in Cheese and Seasonings: Remove the saucepan from the heat. Stir in the shredded cheddar cheese and Gruyere cheese, stirring until the cheese is completely melted and the sauce is smooth and cheesy. Season the sauce with salt, black pepper, ground nutmeg, and dried thyme. Taste and adjust seasonings as needed. A pinch of cayenne pepper can add a subtle kick if desired.
7. Layer Potatoes and Sauce: Begin layering the sliced potatoes in the prepared baking dish. Arrange about one-third of the potato slices in an even layer on the bottom of the dish, slightly overlapping them. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat the layers two more times, ending with a layer of cheese sauce on top. Ensure the potatoes are mostly submerged in the sauce to prevent them from drying out during baking.
8. Bake the Scalloped Potatoes: Cover the baking dish tightly with aluminum foil. This helps the potatoes steam and cook through evenly. Bake in the preheated oven for 1 hour. After 1 hour, remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. The baking time may vary depending on your oven and the thickness of your potato slices.
9. Rest Before Serving: Once baked, remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. Garnish with fresh chopped parsley, if desired, before serving.

Nutrition Facts

(Per Serving, based on 8 servings)

• Serving Size: Approximately 1 cup
• Calories: 350-400 kcal (estimated, may vary based on ingredient brands and cheese fat content)
• Fat: 20-25g

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes. For precise nutritional information, use a nutrition calculator with the exact brands and amounts of ingredients used.

Preparation Time

• Prep Time: 30-40 minutes (includes peeling, slicing potatoes and onions, making sauce, and layering)
• Cook Time: 1 hour 30 minutes to 1 hour 45 minutes (baking time, including foil-covered and uncovered baking)
• Total Time: Approximately 2 hours to 2 hours 25 minutes

This recipe requires a bit of time for preparation and baking, but the delicious result is well worth the effort. Much of the prep time involves slicing potatoes, which can be sped up with a mandoline or food processor. The baking time allows the potatoes to become perfectly tender and the flavors to meld beautifully.

How to Serve Cheesy Easter Scalloped Potatoes

These Cheesy Easter Scalloped Potatoes are incredibly versatile and can be served in various ways to complement your Easter feast or any special occasion.

• Classic Easter Side Dish: Serve alongside your main Easter course, such as roasted ham, lamb, or turkey. The creamy richness of the potatoes perfectly complements the savory flavors of these meats.
• Vegetarian Main Course: For a satisfying vegetarian meal, serve a generous portion of scalloped potatoes as the main course, accompanied by a fresh green salad or roasted asparagus.
• Holiday Side Dish: Perfect for any holiday gathering, not just Easter! These potatoes are a crowd-pleasing side for Thanksgiving, Christmas, or any family celebration.
• Weeknight Comfort Food: While elegant enough for special occasions, they are also comforting enough for a cozy weeknight dinner. Pair them with a simple roasted chicken or a hearty salad for a complete meal.
• Garnishes:
  • Fresh Herbs: Sprinkle with chopped fresh parsley, chives, or thyme for a pop of color and fresh flavor.
  • Paprika: A dusting of paprika adds a subtle smoky flavor and visual appeal.
  • Extra Cheese: For extra cheesy goodness, sprinkle a little more shredded cheddar or Gruyere cheese on top during the last few minutes of baking.
  • Crispy Breadcrumbs: For added texture, top with buttered breadcrumbs before the final bake.
• Temperature: Serve hot and bubbly straight from the oven for the best cheesy, creamy experience. They also taste delicious warm, and leftovers can be reheated.

Additional Tips for Perfect Cheesy Easter Scalloped Potatoes

1. Choose the Right Potatoes: Yukon Gold or Russet potatoes are ideal for scalloped potatoes. Yukon Golds are creamy and hold their shape well, while Russets are starchier and create a creamier sauce. Avoid waxy potatoes like red potatoes, as they won’t soften as nicely.
2. Slice Potatoes Evenly: Consistent potato slice thickness is crucial for even cooking. Aim for approximately 1/8 inch thick slices. This ensures all the potatoes become tender at the same time. Using a mandoline or food processor can help achieve uniform slices quickly.
3. Don’t Rinse the Potatoes: Unlike some potato recipes, you don’t need to rinse the sliced potatoes for scalloped potatoes. The starch on the potatoes helps to thicken the cheese sauce naturally, contributing to the creamy texture.
4. Cheese Variety is Key: Using a combination of cheeses, like sharp cheddar and Gruyere, adds depth and complexity to the flavor. Feel free to experiment with other cheese combinations, such as Monterey Jack, Fontina, or even a touch of Parmesan.
5. Season Generously: Don’t be shy with the seasoning! Salt, pepper, nutmeg, and thyme enhance the flavors of the potatoes and cheese sauce. Taste the sauce before layering and adjust seasonings as needed.
6. Ensure Enough Sauce: The sauce is what makes scalloped potatoes truly decadent. Make sure you have enough sauce to generously coat all the potato layers. The potatoes should be mostly submerged in the sauce before baking to prevent them from drying out.
7. Baking Dish Matters: Use a 9×13 inch baking dish for this recipe. A dish that’s too small will result in overcrowded potatoes and uneven cooking. A dish that’s too large might cause the sauce to spread too thinly.
8. Let it Rest: Resist the urge to dig in immediately! Allowing the scalloped potatoes to rest for 10-15 minutes after baking is crucial. This allows the sauce to thicken slightly and the flavors to meld together, resulting in a creamier and more flavorful dish.

FAQ About Cheesy Easter Scalloped Potatoes

Q1: Can I make Cheesy Easter Scalloped Potatoes ahead of time?

A: Yes, you can prepare the scalloped potatoes ahead of time, which is perfect for busy holiday schedules. You can assemble the dish completely, up to the point of baking, and store it, covered tightly, in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven and bake as directed, you might need to add a little extra baking time since it will be starting cold.

Q2: Can I use different types of cheese in this recipe?

A: Absolutely! While cheddar and Gruyere are a classic combination, you can definitely experiment with other cheeses. Good substitutes include Monterey Jack, Fontina, provolone, or even a blend of cheddar and Parmesan. For a smoky flavor, try adding a bit of smoked Gouda. Consider the melting properties and flavor profiles of different cheeses when making substitutions.

Q3: Can I add meat to these scalloped potatoes?

A: While this recipe is designed to be a delicious vegetarian side dish, you can certainly add meat if desired. Cooked and crumbled bacon or ham would be a popular addition. Layer the cooked meat in with the potato layers before pouring the cheese sauce over. However, for an Easter vegetable side dish, keeping it meat-free allows it to be a versatile option for all guests.

Q4: How do I prevent the potatoes from browning before baking?

A: Potatoes can oxidize and turn brown when exposed to air. To prevent this, submerge the sliced potatoes in a bowl of cold water as you prepare the sauce. Drain and pat them dry thoroughly with paper towels just before layering them in the baking dish. This will help maintain their bright, appealing color.

Q5: How do I know when the scalloped potatoes are fully cooked?

A: The scalloped potatoes are done when the potatoes are tender and easily pierced with a fork, and the top is golden brown and bubbly. The sauce should be thickened and creamy. If the top is browning too quickly before the potatoes are tender, you can loosely tent the dish with aluminum foil to prevent over-browning while allowing the potatoes to finish cooking.

Q6: Can I freeze leftover scalloped potatoes?

A: While scalloped potatoes can be frozen, the texture may change slightly upon thawing and reheating due to the dairy content in the sauce. The sauce may become slightly grainy. However, they are still safe to eat and will retain a good flavor. To freeze, let the leftovers cool completely, then portion them into freezer-safe containers and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave until heated through.

Q7: What if my cheese sauce is too thick or too thin?

A: If your cheese sauce is too thick, you can thin it out by whisking in a little more milk or cream, a tablespoon at a time, until you reach the desired consistency. If your sauce is too thin, you can simmer it for a few minutes longer over low heat, stirring constantly, to allow it to thicken slightly. Be careful not to overcook it, or the sauce may separate.

Q8: Are there any dairy-free substitutions I can make for this recipe?

A: For a dairy-free version, you can substitute plant-based milk and cream alternatives for the milk and heavy cream. Oat milk or unsweetened almond milk are good options. For the cheese, use a good quality dairy-free cheddar and Gruyere style shreds. Ensure your butter substitute is also dairy-free. The flavor profile will be slightly different, but it can still be a delicious and creamy dairy-free alternative.

Print