What potatoes are best for cheesy scalloped potatoes?+
Starchy potatoes like russet or Yukon Gold are the best because they become tender and soak up the creamy sauce nicely. Yukon Gold holds its shape a bit better while russets make an extra soft melt-in-your-mouth texture. Avoid waxy red potatoes because they can stay firm even after baking.
How do I stop my scalloped potatoes from turning watery?+
Too much liquid or sauce that overheats can make the dish watery so use just enough milk or cream to barely cover the potatoes and bake covered first, then uncovered. Season every layer so flavour isn’t lost in a soggy mix. Baking low and slow also helps the sauce stay smooth instead of separating.
Can scalloped potatoes be made ahead of time?+
Absolutely you can completely assemble the dish the day before, cover it tightly and keep it in the fridge until you’re ready to bake. Bring it to room temperature for about 30 minutes before baking and expect to add around 10–15 extra minutes to the cook time.
Can I freeze cheesy scalloped potatoes?+
Sure you can, just let them cool fully, wrap them well and freeze for up to a few months. The texture may change slightly after thawing and reheating but the dish will still taste delicious when warmed back up in the oven. Nothing will beat the taste of making it fresh though!
How do I reheat scalloped potatoes without drying them out?+
Reheat in the oven at around 175–180°C / 350°F until hot and bubbly, covering with foil so they don’t dry. You can also microwave individual servings for a quick warm-up but the oven gives the best texture.
Do I need to peel the potatoes for scalloped potatoes?+
Nope, peeling is optional especially with Yukon Golds whose skins are thin and tender. Just wash them well and slice evenly so everything cooks at the same rate. Peeling makes it more traditional but unpeeled adds rustic texture and saves a step.
What cheese should I use in cheesy scalloped potatoes?+
From all our tests and experiments we found sharp cheddar to be classic and gives great flavour but mixing cheeses like Gruyère, Monterey Jack or Parmesan adds depth and meltiness. Freshly grate your cheese from a block for the smoothest richest sauce.
Why do my scalloped potatoes sometimes stay hard after baking?+
That usually means the potatoes were either sliced too thick or didn’t bake long enough before uncovering. Make sure your slices are thin and even and bake them covered long enough so the steam cooks the potatoes all the way through before finishing uncovered for a golden top.
