One of the most comforting side dishes and great any time of the year. These easy small batch cheesy potatoes are made from scratch for that old fashioned comfort food flavor. Little bits of toasted cheese and creamy potatoes are so delicious!
Recipe Ingredients
- I use Russet Potatoes, peeled and uniformly sliced thin. You want the potatoes to cook evenly.
- The Onions and Garlic, give the potatoes a little flavor boost.
- The Flour and Milk are mixed as a thickener and help to make a nice creamy sauce.
- Cheddar cheese is the classic topping for old-fashioned scalloped potatoes. I like to also mix in some Gruyere cheese which melts nicely and a little Parmesan for that slightly nutty flavor. You can use all or only one cheese. I always keep several types of cheese on hand, it’s fine to use just one or two types of cheese instead of buying a special cheese just for this dish.
- Season with Salt and Pepper. I also use Tarragon for the herb, however Thyme also goes very well with his recipe.
Step-by-Step Recipe Instructions
Start by preheating the oven to 400 degrees and lightly coat a small casserole dish (5 x 7 works great) with cooking spray and set aside.
Sauce and layer Steps
Step 5-6 Cover the casserole dish with aluminum foil and bake at 400 degrees for 30 minutes. Uncover the casserole dish, if the sauce is bubbly around the edges continue to cook uncovered for another 20 minutes or until the potatoes and fully cooked.
Serving Suggestions
These are great to serve at breakfast with scrambled eggs or as a side dish with dinner. These potatoes go great with my old-fashioned 1-pound meatloaf recipe.
Have extra potatoes? Check out my homemade potato salad recipe.
Recipe Questions
Yes, prepare as normal, cover tightly with aluminum foil, and refrigerate. When ready to serve, reheat at 325ºF for about 30 minutes. If you made a double batch add another 10-15 minutes.
Scalloped potatoes are baked and topped with cheese and a white sauce made with either cream or milk and flour. Potatoes au gratin usually have grated cheese layered in between the potatoes and then topped with breadcrumbs. The two are somewhat similar. This recipe is more of a hybrid.
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Cheesy Potatoes for Two
Ingredients
Recipe Directions
- Preheat the oven to 400 degrees. Lightly coat a 1-quart casserole dish with cooking spray. In a small 8-inch skillet, melt the butter and saute the onions until tender, then add the garlic and cook stirring constantly for about 30-45 seconds.
- Whisk in the flour and mix well. Pour in the milk, add the pepper and stir to combine. Continue cooking on medium heat, stirring occasionally until the sauce begins to simmer and just starts to thicken, about 2-3 minutes, then remove from heat and set aside.
- Layer half the sliced potatoes on the bottom of the casserole dish. Spread half the sauce on top of the layer of potatoes. Use a slotted spoon to remove some of the onion and layer those evenly across the layer of potatoes.
- Sprinkle half of the Cheddar, half of the Gruyere, and all the Parmesan, evenly over the first layer of potatoes and sauce. Sprinkle the Tarragon over the cheese layer. Top with the remaining potatoes and sauce. Sprinkle the remaining cheese evenly over the top.
- Cover the casserole dish with aluminum foil and bake at 400 degrees for 25-30 minutes.
- Uncover the casserole dish, if the sauce is bubbly around the edges continue to cook uncovered for another 15-20 minutes or until the potatoes and fully cooked.
Recipe says to melt the butter but it doesn’t say how much butter to use
I was experimenting with the amount of butter and failed to add the final amount! I’ve updated to include 1.5 teaspoon of butter. Thank you for bringing to my attention.
These were delicious but they are Au Gratin potatoes. Scalloped potatoes do not have cheese, only the cream sauce.
They were absolutely spot on . I followed the recipe exactly, except put a few thin sliced onions .
My go to -Keeper !!!