And, it’s hard not to love them though! Ooey-gooey cheese sauce smothered in layers of thinly sliced potatoes and baked to bubbly perfection. These Cheesy Scalloped Potatoes are a must-make! Without fail, someone is always requesting us to make these! This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! These potatoes are perfect side dish to pair with a Glazed ham or a Roast Chicken. For this recipe, I made a creamy cheese sauce to layer in between each layer of the potato rounds. If you have a mandolin, I highly recommend putting it to use for this recipe! It’s perfect for slicing the potatoes evenly. I stocked up on my potatoes at Sprouts. I love shopping their produce department, I mean it’s hard to avoid since it’s in the middle of the store as opposed to the side or perimeter! That’s what I love about Sprouts is that they make it easy to shop for produce and always make it look so beautiful as well. For Easter this year, hop on over to your local Sprouts to snag some potatoes to make these Cheesy Scalloped Potatoes!
Russet Potatoes: I recommend using Russet potatoes because they hold their shape well and also have a nice creamy texture when baked. Also be sure to peel the potatoes as well because their skin is tough. Olive Oil White Onion Garlic Salt, pepper, nutmeg Butter Flour Milk or Heavy Cream Shredded Cheddar Cheese Fresh Chives
This cheesy scalloped potato recipe is made in the oven, made with Russet potatoes and you can use milk or heavy cream in the cheese sauce. These cheesy scalloped potatoes are certainly great for a crowd and makes enough for 8-10 people. For freezing the already cooked potatoes: Cool completely. Place in an air-tight freezer friendly container. When ready to eat again, thaw in fridge overnight and place in a baking dish and bake as recipe directs. To freezer without baking: Prep the recipe and cover with plastic wrap and then tightly wrap in foil. Freeze for up to 3 months. When ready to eat, thaw in fridge overnight and bake as recipe directs. I would also recommend letting the potatoes sit out at room temperature for about 30 minutes before you bake since they will be very cold still.
