Every once in a while I create a recipe that happens to turn out so stinking good, I surprise even myself! These scalloped potatoes are some of the best spuds I have ever cooked up. They are melt in your mouth tender, cloaked in the creamiest, most delectable cheese sauce and topped with a gooey blanket of melted cheddar cheese. Potatoes don’t get much better than this outstanding side! They are the perfect side to literally anything you decide to toss on the grill this summer.
Preheat oven to 350℉. Spray an oven safe baking dish with non-stick cooking spray. Set aside.
Shred an insane amount of cheddar cheese.
Do you grate your cheese with the grater lying on its side? Try it. It makes it so much easier to grate cheese this way instead of having the grater standing up.
Fill a large pot with water and bring to a boil over high heat.
Peel and slice potatoes into 1/8 inch thick slices using a mandolin or sharp knife to slice the potatoes.
Place slices in a bowl with water to prevent them from browning while you finish peeling and slicing the remaining potatoes.
Drain off water in the bowl and boil potato slices for 4-5 minutes, or just until tender. Keep a close eye on them so you don’t overcook them. You just want to get them a little tender; they will finish cooking in the oven. Drain and set aside while you make the sauce.
Melt butter in a large saucepan over medium heat.
Add cream stirring until it’s warm, about 2-3 minutes.
Add half the shredded cheddar cheese to the pan and stir until the cheese is completely melted.
Remove pan from the heat and stir in the sour cream.
Add ranch seasoning mix, salt, pepper and green onions to the pan.
Stir until you have a thick, smooth, creamy cheese sauce. Can I just say, I could bathe in this sauce, it’s so stinking good! Rich and creamy and cheesy…YUM!
Ok, back to making these potatoes…Layer half the sliced potatoes in the prepared baking dish.
No worries, it still turned out phenomenal!
Top potatoes with half the cheese sauce.
Top with a layer using the remaining potatoes and finish with a layer using the remaining cheese sauce.
Top everything with a layer of the remaining shredded cheddar cheese.
Cover the pan with foil and bake for 45 minutes or until heated through and cheese is hot and bubbly.
Remove foil and turn oven temperature to broil. Toast until cheese is golden bubbly brown along the edges. Keep a close eye on it so it doesn’t burn.
Remove from oven. Allow casserole to rest for 10 to 15 minutes before serving to allow it to set and firm up.
I will be making these potatoes all summer long! The tender potatoes cloaked in the rich creamy cheese sauce with its ranchy goodness makes these spuds a real crowd pleaser. Guaranteed to disappear faster than you can say spuds!
Delicious with grilled ribs, steaks, chops or chicken. They compliment just about anything you cook up. Serve with a crisp green salad dressed in a tangy Lemon Dijon Vinaigrette like this one to round out the meal.
The tangy dressing contrasts beautifully with the decadent creamy cheese sauce. You’ll have everyone licking their plates clean. These spuds are probably my favorite side dish on the blog, they’re that good! Try them. You’ll like them!
Creamy Cheddar Bay Scalloped Potatoes
Equipment
- mandolin
- Oven safe casserole dish.
Ingredients
- 2 lbs russet potatoes
- 2 cups sharp cheddar cheese, shredded
- ½ cup heavy cream
- ¼ cup butter
- 1½ tbsp ranch seasoning mix
- ½ cup sour cream
- ⅓ cup green onions, sliced
- 1 tsp Kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350℉. Spray an oven safe baking dish with non-stick cooking spray. Set aside.
- Fill a large pot with water and bring to a boil over high heat.
- Peel and slice potatoes into ¼ inch thick slices using a mandolin or sharp knife to slice the potatoes.
- Place slices in a bowl with water to prevent them from browning while you finish peeling and slicing the remaining potatoes.
- Drain off water in the bowl and boil potato slices for 4 minutes, or just until tender. Drain and set aside while you make the sauce.
- Melt butter in a large saucepan over medium heat. Add cream stirring until it's warm, about 2-3 minutes.
- Add half the shredded cheddar cheese to the pan and stir until the cheese is completely melted.
- Remove pan from the heat and stir in sour cream.
- Add ranch seasoning mix, green onions, salt and pepper to the pan. Stir until you have a thick, smooth, creamy cheese sauce.
- Layer half the sliced potatoes in the prepared baking dish.
- Top potatoes with half the cheese sauce.
- Top with a layer using the remaining potatoes and finish with a layer using the remaining cheese sauce.
- Top everything with a layer of the remaining shredded cheddar cheese.
- Cover the pan with foil and bake for 45 minutes or until heated through and cheese is hot and bubbly.
- Remove foil and turn oven temperature to broil. Toast until cheese is golden bubbly brown along the edges. Keep a close eye on it so it doesn't burn.
- Remove from oven. Allow casserole to rest for 10 to 15 minutes before serving to allow it to set and firm up.
Did You Make This?
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John 6:35
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