A creamy Swiss and Parmesan sauce poured over tender thinly sliced potatoes to make the smoothest most velvety cheesy scalloped potatoes you’ve ever eaten.
I have made potatoes a few times for this blog. Fun fact: my post popular recipe is my Garlic Rosemary Mashed Potatoes! I wanted to replicate all the flavor I put in those mashed potatoes and put it into scalloped. I did that by making what is technically potatoes au gratin, by adding cheese.
What is the difference between Scalloped Potatoes and Potatoes au Gratin?
Scalloped potatoes are thinly sliced potatoes arranged in a baking dish and covered with a creamy garlic and herb sauce, typically made with a roux. Traditional scalloped potatoes do not include cheese.
Potatoes au gratin are what I usually think of when someone mentions scalloped potatoes. A cheesy, creamy sauce covering delicious tender potatoes. And that is the recipe we’re making today – potatoes au gratin, cheesy scalloped potatoes. Call it what you want, either way, it’s my favorite way to eat potatoes.
What do I need to make Swiss Scalloped Potatoes?
- Russet Potatoes. I always use russet for the starchiness, but you can replace with Yukon Gold potatoes if that’s all you have in your pantry.
- Butter. I like to use a high quality salted butter, such as Kerrygold for maximum flavor.
- Minced garlic.
- Flour, to make the roux and thicken our cream sauce.
- A combo of heavy cream and whole milk. I don’t recommend using half and half cause this recipe does have a bit more cream than it does milk.
- Swiss cheese, freshly shredded.
- Parmesan cheese, freshly shredded or grated.
- Salt and pepper for seasoning.
- Chives for topping.
How to make Cheesy Scalloped Potatoes
Melt butter over medium heat. Add garlic and cook for about a minute, until the garlic is very fragrant and slightly darker in color.
Now, to make the roux, add flour to your butter. Mix it together until it forms a smooth, blonde colored mixture. Once that happens, you can slowly add the milk and cream. Add a bit, stir the mixture, add more, and keep going like that until all the liquid is added. This is so you don’t “break” the roux by adding too much liquid.
Add the cheese and mix until the cheese is totally melted and the sauce is smooth. Season with salt and pepper, to taste.
Taste the sauce. Does it need more salt and pepper? Does it need acidity? Add anything you need and mix it into the sauce before removing from the heat.
Arrange the potatoes in a 9×13 casserole dish. This does not need any fancy layering or arrangement, just get the potatoes into the dish.
Pour the sauce over the potatoes, covering them completely.
Bake in the preheated oven for a baking time of about 30 minutes.
After the cooking time, wait at least 15-20 minutes before serving, then top with fresh chives.
Storage and Make Ahead
These cheesy scalloped potatoes can be stored in an airtight container for 3-5 days in the fridge. If you need to make ahead, prepare the entire dish without baking, then store in the fridge for up to 3 days. Bake the dish the day of serving.
Tips and Tricks
- Make these potatoes “loaded” by adding bacon and topping with sour cream and more cheese!
- You can sub out the cheese for a cheese of your choice. These would be so tasty with gruyere, mozzarella, cheddar, or gouda.
- If you want some extra flavor and texture, caramelize some onions and place those on top of the potatoes before pouring on the cheese sauce.
- 5-6 medium sized Russet potatoes, peeled and thinly sliced to about 1/4 inch
- 4 tbsp salted butter
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cup Swiss Cheese, shredded
- 1/2 cup Parmesan cheese, shredded or grated
- Salt and pepper, to taste
- Minced chives, for topping
- Spray a 9x13 casserole dish with nonstick spray and arrange sliced potatoes in the pan.
- Preheat the oven to 350.
- Melt the butter over medium heat. Once butter is melted, add minced garlic and cook for about 1 minute, or until garlic is fragrant.
- Sprinkle flour on top of the butter and quickly mix together into a thick blonde-colored paste. Keep stirring until the paste is slightly brown.
- Add the liquid in small increments, whisking constantly. The sauce will slowly thicken. Do not add it all at once, to avoid breaking the roux.
- Once all liquid is incorporated, add the cheese. Slowly whisk until cheese is melted and incorporated into the sauce. Add salt and pepper, to taste.
- Pour the cheese sauce over the potatoes, then bake for 25-30 minutes. The top should be lightly browned.
- After removing from the oven, let sit at room temperature for 15-20 minutes. Top with chives to serve.