Cheesy Scalloped Potatoes
Easter is in one week. Make these swoon-worthy scalloped potatoes. 💛
What first comes to mind when you think about Easter food?
Surely ham, maybe deviled eggs, possibly something involving Cadbury Mini Eggs, and obviously, potatoes.
Yes, potatoes.
This year, we’re making cheesy scalloped potatoes.
This upgraded version of scalloped potatoes has everything we love about the classic recipe but with a modern twist. Cheesy scalloped potatoes are baked in a rich, white sauce with goat cheese for creaminess and Parmigiano Reggiano for ultimate crispy edges. Whether you make these for your next dinner party or an indulgent weeknight meal, cheesy scalloped potatoes will have you serving up seconds. Say hello to the most beautiful, bubbly, and cheesy crust.
Bonus: these cheesy scalloped potatoes make for scrumptious leftovers!
Tips For Making These Cheesy Scalloped Potatoes
Give yourself enough time. This recipe is a set-it-and-forget-it type of recipe. Once it’s in the oven, you barely have to lift a finger, but if you don’t allow enough time for the potatoes to cook, they’ll be crunchy instead of soft.
Get the fam damily involved. This recipe involves peeling and thinly slicing potatoes, which is the perfect thing for your favorite cousin, aunt, or sister-in-law to help with. Start by rinsing your Yukon Gold potatoes, then peeling them in stripes so that some of the skin is left on for texture and color. Slice them thinly (about 1/8th of an inch thick), slice the yellow onion into thin half-moons, and finely mince the garlic while you’re at it!
Use Yukon Golds! Fact: Yukon Gold potatoes have a much less starchy interior that yields a creamier texture than Russet potatoes. PLUS, they have thin skin that gets delicious and crispy when baked (hence our reason for lazily peeling our potatoes in stripes). #trust
large mixing bowl
7 x 11” baking dish or similar