Easy and Cheesy! Basically, two of my favorite words when it comes to food. There’s also a whole lot of garlic, so scalloped potatoes pretty much hit the mark on all of my favorite food groups – cheese and garlic. Nevermind the fact that I don’t really love potatoes, that can be overlooked when there’s garlic cream sauce and boatloads of cheeeeeese. Scalloped potatoes. You’ve had them before, right? An easy casserole dish that feeds a crowd and requires only a little bit of work. It’s full of thinly sliced potatoes mingling in garlic sauce and cheddar cheese that’s bubbly and golden. Good grief!
For someone that doesn’t really love potatoes, I’ve made a whole lot of them! I’ve got a 20-minute instant pot garlic mashed potatoes, the twice baked potato casserole, smashed potatoes, skillet breakfast potatoes and of course, the cheddar mashed ones! And so I thought, why not bring you my version of scalloped potatoes that you can use now for Easter, and again for all of the end-of-year holidays. Honest! I don’t really love potatoes; I heart making them in a thousand different ways!
What are scalloped potatoes?
Scalloped potatoes are somewhat similar to potatoes au gratin. Both have sliced potatoes and cheese, whether it’s hard cheese or soft. I like to consider scalloped potatoes to be a more rustic version of the potatoes au gratin as the potatoes are often sliced thicker, and there are no breadcrumbs, and more economical cheeses are commonly used to prepare this casserole dish. I like to think of it as an American take on a French classic!
Ingredients needed to make scalloped potatoes?
butter garlic flour dairy herbs potatoes cheese
What are the best kind of potatoes to use for potato casserole?
The best potatoes for making scalloped potatoes are ones that have a high starch content. The starch helps make the sauce nice and thicken when it bakes. Therefore there are two good choices for this recipe.
How to make scalloped potatoes:
Substitutes to make this recipe lighter:
If you want the scalloped potatoes to be on the lighter side, I suggest swapping the heavy cream for additional milk or half and half!
Can I use something other than cheddar cheese for this casserole?
Basically, anything that melts well! Here are my suggestions:
gruyere mozzarella fontina Colby gouda monterey jack
I hope you’ll make a casserole dish full of this stuff to share with the fam this weekend! 🙂
If you don’t have granulated chicken bouillon, feel free to use the equivalent in BTB. Vegetarians, the vegetarian or mushroom BTB works great too!
