Spicy cheesy scalloped potatoes are the ultimate comfort food, but let’s be honest – most versions turn into a soggy, flavorless mess that everyone avoids at the dinner table.

These cheesy scalloped potatoes changed my entire approach to holiday cooking.

Potatoes provide complex carbohydrates that give you sustained energy, unlike simple starches that cause blood sugar spikes. The combination of carbs and protein makes this a filling side dish that actually keeps you satisfied longer than zero-calorie alternatives.

Why You’ll Love This Recipe

Foolproof layering technique ensures even cooking: The strategic potato arrangement prevents mushy bottoms and undercooked tops. Every slice gets perfectly tender while developing that golden, bubbling surface everyone fights over.
Restaurant-quality cheese sauce that never breaks: The proper roux method creates a stable base that prevents cheese separation. You’ll get that smooth, creamy coating that coats every potato slice beautifully.
Make-ahead friendly saves precious holiday time: This dish actually improves when assembled hours before baking. The flavors meld together while you focus on other dishes, making holiday entertaining much more manageable.

Health Benefits and Nutritional Value

Potatoes often get unfairly avoided, but they’re actually nutritional powerhouses when prepared thoughtfully. Gold potatoes provide excellent sources of potassium, vitamin C, and vitamin B6. The potassium content supports heart health and helps regulate blood pressure – especially important during stressful holiday seasons. This side dish is a perfect vegetable-friendly addition to your dinner table.

Other Must-Try Dinner Recipes:

1. Irresistible Homemade Garlic Knots

2. Copycat Texas Roadhouse Rolls

3. Rustic Italian Pizza Dough Recipe

4. Easy One Pot Creamy Tomato Pasta

How to Make Cheesy Scalloped Potatoes

Ingredients

2½ lbs potatoes, peeled and sliced ⅛-inch thick2½ lbs potatoes, peeled and sliced ⅛-inch thick
1 medium onion, thinly sliced
3 garlic cloves, minced
1 cup whole milk
1 cup heavy cream
1½ cups cheddar cheese, freshly shredded
4 tbsp butter
⅓ cup fresh parsley, chopped
Salt and black pepper, to taste
Paprika
1/3 cup Jalapeno (optional for toppings)

Equipment

Large skillet or sauté pan
Baking dish
Sharp knife or mandoline slicer
Whisk
Mixing bowl

Directions

Preheat the oven to 375°F (190°C).
Slice potatoes to ⅛-inch thickness. Soak in cold water to prevent browning.
Sauté onions in butter over medium heat for 5–7 minutes until soft. Add garlic, then saute onions in it, and cook for 1 minute.
Whisk together milk and cream in a bowl. Season with salt and pepper.
Layer potatoes in the baking dish, overlapping slightly.
Add sautéed onions and garlic over potatoes.
Sprinkle shredded cheddar over the onion layer.
Pour half the cream mixture over the layers and spread evenly.
Add paprika to the seasoning, then layer jalapenos between two layers of potatoes and cheese.
Repeat layering with remaining potatoes, onion, cheese, and sauce.
Top with chopped parsley and cover with foil.
Bake for 45 minutes, then uncover and bake for another 15–20 minutes until golden and bubbly.
Let rest for 10 minutes before serving to allow the sauce to set.

Recipe Tips and Tricks

Cut your potatoes evenly – I use a mandoline when I have it out, but a sharp knife works fine too. Just try to keep the slices about the same thickness so they cook at the same rate.
Don’t skimp on the layering – Spread each layer of potatoes and cheese evenly. You want cheese in every bite, not just some bites.
Watch them toward the end – These can go from perfect to mushy pretty quickly. I usually start checking around the 45-minute mark.
Let them rest – I know you want to dive in, but give them 10 minutes to cool down. The sauce will thicken and it won’t be a sloppy mess when you serve it.

Recipe Variations to Try

Holiday Versions:

Add a pinch of nutmeg to the cream mixture for Christmas dinner
Layer in some dried cranberries for Thanksgiving – sounds weird but it’s really good

Spicy Options:

Toss in sliced jalapeños between the potato layers
Mix red pepper flakes into your cream mixture for subtle heat

Herb Versions:

Fresh rosemary makes the whole dish smell incredible
Thyme adds a nice lemony flavor that works great with the cream

Different Cheeses:

Gruyère instead of cheddar for something fancier
Smoked gouda gives it an amazing smoky flavor
Mix sharp cheddar with a little parmesan for extra flavor

Storing and Reheating Your Scalloped Potatoes

How to Store:

In the fridge – Your leftovers will stay fresh for 3-4 days in a container with a tight lid.
In the freezer – These keep for up to 2 months in a freezer-safe container. I usually portion them out first so I can grab just what I need later.

Best Ways to Reheat:

Oven method – Your oven at 350°F will give you the best results. Just pop them in an oven-safe dish for 10-15 minutes and they won’t get soggy.
Microwave – A serving on a microwave-safe plate takes about 2 minutes. It’s quick but the oven method tastes better.

FAQs

Can I make this recipe dairy-free for family members with restrictions? Plant-based butter and cashew cream create surprisingly good results, though the flavor profile changes. Nutritional yeast adds cheesy flavor, and full-fat coconut milk can substitute for dairy milk.

How far in advance can I assemble this dish for entertaining?

You can assemble the entire dish up to 24 hours ahead of time. The flavors actually improve as they meld together, and the potatoes absorb some sauce for better texture.

SpicyCheesy Scalloped Potatoes – A Holiday Classic!

Recipe by Sabah A.Course: Main, Dinner, LunchCuisine: American, French

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Total time

hour

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