Scalloped Potatoes Recipe Is a Creamy + Cheesy Side That Wows Your Dinner Crowd
This dish contains two kinds of cheese, which ensure it bakes up with ooey-gooey goodness
If you think a side dish could never steal the show at the dinner table, think again! Rich, creamy and buttery are a few words to describe these easy Scalloped Potatoes. Rather than slicing the potatoes thin, this recipe cubes them so they bake evenly and produces plenty of crispy bits. This dish also uses two kinds of cheese, Velvetta and shredded cheddar, which ensures a sharp flavor and an ooey-gooey texture. Additionally, dollops of sour cream are layered in between the scalloped potatoes for added creaminess and tang. (Out of sour cream? Check out these clever sour cream substitutes.) When it’s bubbling and golden brown, the velvety spuds are ready to take out of the oven and garnish with scallions.
If you’re unable to find new potatoes, russet or Yukon gold will work in a pinch. It’s best to peel the potatoes as it allows the cheesy cream sauce to surround every part of the potato flesh. Ultimately, this side is easy yet impressive and comes together in an hour. Let us know in the comments what you think!
Yields
Total Time
Prep Time
Ingredients
- 3 lbs. new potatoes, cut into 1" cubes
- 4 Tbs. butter, cut into cubes
- 8 oz. Velveeta, cubed
- 1 cup shredded cheddar
- ½ tsp. salt
- ¼ tsp. pepper
- ½ cup sour cream
- ¼ cup milk
- 2 scallions, sliced
Instructions
Heat oven to 350°F. Coat 13"x9" baking dish with cooking spray. In large pot of salted boiling water, cook potatoes until just tender, 15–20 min.; drain well.
Add butter to bottom of baking dish; top with half of potatoes, half of Velveeta and half of cheddar; season with salt and pepper. Dot with sour cream; repeat layering once with remaining potatoes, Velveeta and cheddar. Pour milk over top. Bake, uncovered, until hot and bubbly, about 30 minutes. Garnish with scallions.
