Cheesy Scalloped Potatoes with Cheddar & Cream | CookOS

Cheesy Scalloped Potatoes

Name: Cheesy Scalloped Potatoes with Cheddar & Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ lbs russet potatoes, peeled and sliced ¼" thick; ⅔ cup heavy cream; ⅔ cup chicken or vegetable broth; 1 sprig thyme; 4 oz sharp cheddar cheese; 1 oz grated parmesan cheese, about ½ cup; ½ tsp salt; ¼ tsp pepper

Cheesy Scalloped Potatoes are a creamy, layered baked dish combining thinly sliced russet potatoes with sharp cheddar, heavy cream, and herbs. The potatoes emerge tender and the sauce silky, making it an ideal rich side dish or light main course.

🌍American 🥗Vegetarian 🏷️Bakeware 🏷️Roast mode 🏷️Suvie 🏷️Comfort food Side dish

About·Privacy·Terms

🏷️

Total

45 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ lbs russet potatoes, peeled and sliced ¼" thick
⅔ cup heavy cream
⅔ cup chicken or vegetable broth
1 sprig thyme
4 oz sharp cheddar cheese
1 oz grated parmesan cheese, about ½ cup
½ tsp salt
¼ tsp pepper

8 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Bring potatoes, heavy cream, chicken broth, thyme, ½ tsp salt, and ¼ tsp pepper to a simmer in a large saucepan over medium heat.
2
Cover and cook, stirring occasionally, until the potatoes meet no resistance from a paring knife, about 6 minutes.
3
Remove saucepan from heat. Remove and discard thyme, and stir in half the cheddar cheese. Transfer to a greased Suvie bakeware dish. Sprinkle remaining cheddar and parmesan over the top. Place bakeware in the bottom zone. Input settings and cook now, rotating the pan halfway through cooking.
4
Roast at 400°F for 25 minutes in bottom zone.
5
Remove pan from Suvie. Let rest 10 minutes before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Slice potatoes uniformly at ¼ inch thick using a mandoline for even cooking and a tender final texture.
Warm the cream and broth mixture before pouring over potatoes to reduce baking time and promote more even cooking.
Layer potatoes with cheese gradually rather than sprinkling all cheese on top; this distributes flavor throughout and helps bind the layers.
Bake uncovered in the final 10 minutes if you prefer a golden, lightly browned top; cover with foil if browning too quickly.

Substitutions

Heavy cream → crème fraîche or sour cream thinned with milk (note: slight tang but creamy texture)
Sharp cheddar → Gruyère or fontina (note: different flavor profile but equally melts smoothly)
Chicken or vegetable broth → whole milk (note: less savory but still creamy)
Parmesan → pecorino Romano (note: sharper, saltier finish)

Storage & make-ahead

Refrigerate covered for up to 3 days; reheat uncovered at 350°F for 15–20 minutes. Casserole can be assembled and refrigerated up to 24 hours before baking.

Equipment

Mandoline slicer or box grater (for uniform potato slices) · 9x13 inch baking dish or similar casserole dish

Common Questions

Can I prep scalloped potatoes ahead of time?

Yes. Assemble the casserole completely, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to baking time if baking from cold.

Why are my potatoes still hard after baking?

Potatoes may not be sliced thin enough (aim for ¼ inch) or the oven temperature may be too low. Ensure slices are uniform and bake at 350°F until a fork pierces the center easily.

What's the best way to slice potatoes evenly?

Use a mandoline slicer or the slicing blade on a box grater to achieve consistent ¼-inch slices, which ensures even cooking throughout the dish.

Can I use a different cheese blend?

Yes. Gruyère, fontina, or a mix of cheddar and Gruyère work well. Avoid very soft cheeses; use semi-firm cheeses that melt smoothly into the sauce.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions.