Print

Christmas Cheesy Scalloped Potatoes: Easy Holiday Side

cheesy scalloped potatoes - featured image
Print Recipe

This is the ultimate cheesy scalloped potatoes recipe, perfect for Christmas dinner. It’s incredibly creamy, rich, and has a golden, bubbly cheese crust that will convert even the biggest skeptics.

Ingredients

Scale
  • 4 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 2 tablespoons unsalted butter, softened
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warm
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Parmesan cheese, freshly grated
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 9×13-inch baking dish with the 2 tablespoons of softened butter. Set it aside.
  2. In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux smells nutty and looks like wet sand. Do not let it brown.
  3. Slowly pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Continue to whisk until the mixture thickens slightly, about 3-5 minutes, until it coats the back of a spoon.
  4. Remove the pot from the heat. Stir in the salt, pepper, and nutmeg. Add the shredded cheddar, shredded Gruyère, and cubed cream cheese. Stir gently until all the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust seasoning if needed.
  5. While the sauce is cooling slightly, peel and slice your potatoes. Place the sliced potatoes in a large bowl. Pour about 1 cup of the warm cheese sauce over them and toss gently to coat.
  6. Arrange a third of the potato slices in the bottom of the prepared baking dish, overlapping them slightly. Pour about 1/3 of the remaining sauce over the top. Repeat this layering process two more times, ending with a final generous pour of the cheese sauce on top.
  7. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the top of the potatoes.
  8. Place the dish on a baking sheet to catch any drips. Bake, uncovered, for 50-60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
  9. Let the dish rest for at least 15-20 minutes before serving. This allows the sauce to thicken and set.

Notes

For best results, use freshly grated cheese and a mandoline for even potato slices. The resting period after baking is crucial for the sauce to set. To make ahead, assemble the dish (without topping) up to 24 hours in advance, refrigerate, then add topping and bake, adding 10-15 minutes to the cook time.

Nutrition

Keywords: scalloped potatoes, cheesy potatoes, Christmas side dish, holiday side dish, creamy potatoes, Yukon Gold potatoes, cheddar, Gruyère, make-ahead

Find it online: https://perkypan.com/christmas-cheesy-scalloped-potatoes-easy-holiday-side/