Creamy Scalloped Potatoes

5 from 2 votes

These creamy scalloped potatoes are the creamiest, softest, most flavorful and cheesy (shhhh, don’t tell that I put cheese in these! You’ll have your family banging the table for MORE!

Prep Time20

Cook Time35

Total Time55

Course: Side

Cuisine: American

Keyword: creamy scalloped potatoes, scalloped potatoes

Servings: servings

Calories: 307kcal

Author: Wendi Spraker

Cost: $10

Equipment

9x13 baking dish
large skillet
stove top
oven
large spatula
cheese grater
knife
cutting board

Ingredients

5 lbs russet potatoes
1 ½ cups water
2 tsp bouillon concentrate chicken, vegetable or ham flavor
8 tbs butter
1 cup heavy cream
1 cup Smoked Gouda Cheese see notes for substitutes
8 oz cream cheese

Instructions

Preheat the oven to 350 and spray a 9x13 pan with cooking spray.
Peel the potatoes and then cut into ⅛ “ slices.
In a large skillet, heat the water and the bouillon until boiling over medium heat. When water is boiling, gently add the potato slices to the water and return to a slow boil.
Cook the potatoes in the boiling bouillon water until the potatoes are nearly cooked through. Should retain some of the crunch in the center. Do not overcook them till they are soggy and falling apart. This is just a pre cook. Every few minutes, GENTLY turn the potatoes in the pan using a large spatula. Use care not to break the potatoes.
While the potatoes are cooking, in a separate sauce pan combine the butter, cream, cheese and cream cheese and cook over medium heat until all are melted. Stir frequently to keep it from burning/sticking to the bottom of the pan. Whisk out any lumps. (to save pans, you can do this step AFTER you remove the potatoes from the skillet and just use the same pan).
When the potatoes are nearly cooked through and the cheese is melted, gently scoop the potatoes into the 9x13 prepared pan (use care not to break) and pour the cheese sauce over the potatoes until you have either poured all of it over or until the level of the cheese sauce reaches the top of the potatoes. The cheese should cover the potatoes. Use a fork to move the potatoes around a little to ensure that the cheese gets down all into the potatoes. If you have more cheese than you expected, don't over fill the 9x13 pan. Stop within 1/2 inch of the top of the pan.
Bake at 350 until the sauce is bubbly throughout, the potatoes are cooked through and a slightly browned crust develops on the top - about 35-45 minutes.

Video

Notes

Make sure to cut the potatoes the same thickness as each other, that way they cook evenly.
You’ll want to parboil the potatoes in a large skillet or a large saucepan. To limit the number of dishes, you can use the same pan to melt the cheese in OR to speed up the process, use different pans.
You can add more flavor to this dish by adding some of the ingredients listed above.
This dish can easily be cut in half to serve less people or doubled to serve more. If doubling, you’ll want to divide between two 9x13 pans.
If you don’t have the chicken broth concentrate, use 1 cup of regular chicken broth instead.

Nutrition