These cheesy scalloped potatoes are creamy and super tenderso much so they cut like butter.

Overall, cheesy scalloped potatoes are a crowd-pleasingand belly-fillingside dish.

And they’re sure to disappear quickly!

cheesy scalloped potatoes in baking dish - Southern Living

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Ingredients and Substitutions

Onions and potatoes make up the primary ingredients for this potato casserole.

A simple cream sauce comes together with a roux, then broth and heavy whipping cream.

Why Did My Cheesy Scalloped Potatoes Curdle?

Southern Living Cheesy Scalloped Potatoes ingredients

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The curdling is due to high heat, which is hard to avoid in an oven.

Can You Make Scalloped Potatoes Ahead?

Then refrigerate it until ready to bake.

Southern Living Cheesy Scalloped Potatoes on a plate ready to serve

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Finish the dish in the oven as directed when you are ready to serve.

each)russet potatoes, peeled and sliced 1/8-in.-thick (about 3 cups)

1small(6 oz.

Fresh thyme leaves

Directions

Make roux:

Preheat oven to 325F.

Southern Living Cheesy Scalloped Potatoes making the roux for the sauce

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Melt butter in a medium saucepan over medium.

Whisk in flour and cook, whisking constantly until mixture smells nutty, about 30 seconds.

Remove from heat and whisk in garlic salt and pepper.

Southern Living Cheesy Scalloped Potatoes cooking the sauce until thickened

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Layer 1 1/2 cups of the potatoes and 1/2 cup of the onions over the sauce.

Repeat layering once more.

Fill in gaps with any remaining potatoes.

Southern Living Cheesy Scalloped Potatoes layered and ready to bake

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Cover with remaining 2/3 cup of the sauce.

Bake potatoes:

Cover tightly with aluminum foil.

Bake in preheated oven until potatoes are tender, about 1 hour.

Southern Living Cheesy Scalloped Potatoes covering the pan with foil

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Uncover and sprinkle potatoes with cheese; bake uncovered until lightly browned, about 20 minutes.

Let sit 5 to 10 minutes before slicing.

Garnish with thyme leaves and serve.

Southern Living Cheesy Scalloped Potatoes after baking ready to serve

Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Josh Hoggle