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This pan of southern cheesy scalloped potatoes is the kind of comfort side that’s been showing up on church potluck tables and Sunday dinners for generations. It starts with plain old russet potatoes, sliced thin and tucked into a glass casserole dish, then you pour one rich, creamy sauce over the top—heavy cream, sharp cheddar, garlic, and a little flour to help it thicken in the oven. It bakes up into a bubbling, golden dish that feels like real comfort food, the sort of thing you carry to the table with both hands and a smile, knowing everyone will want seconds.
Serve these scalloped potatoes alongside baked ham, roast chicken, or a simple meatloaf for a classic, stick-to-your-ribs supper. They’re wonderful with green beans cooked tender with a little onion and bacon, or a crisp salad if you want something fresher on the plate. A basket of warm rolls or cornbread to mop up the extra cheesy sauce never hurts, and the leftovers reheat nicely next to a fried egg for breakfast the next morning.
Southern Cheesy Scalloped Potatoes
Servings: 8
Ingredients
2 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch)
2 cups heavy cream
1 cup whole milk
2 1/2 cups shredded sharp cheddar cheese, divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cloves garlic, minced
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional, for a hint of Southern flavor)
2 tablespoons grated Parmesan cheese (optional, for topping)
Nonstick cooking spray or extra butter, for greasing the glass casserole dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish with nonstick spray or a thin coating of butter so the potatoes don’t stick.
Peel the russet potatoes and slice them into thin rounds, about 1/8 inch thick. You can use a sharp knife or a mandoline if you have one. Try to keep the slices even so they cook at the same pace.
Arrange the sliced potatoes in the prepared glass casserole dish. You can simply spread them in an even layer, or shingle them in slightly overlapping rows if you want a prettier pattern. Set the dish aside while you make the creamy sauce.
