Can I Make Cheesy Potatoes Ahead of Time

Simmer thinly sliced potatoes in a creamy sauce with onions and fresh herbs, then load them with precipitous cheddar cheese to make these irresistible Cheesy Scalloped Potatoes! Plus, with make-ahead instructions these are a foolproof freezer-friendly side dish for a vacation repast or even a special weekend menu.

Fresh thyme, onion, and cheddar cheese make for delicious homemade scalloped potatoes. Plus they are great made in advance and stored in the refrigerator or freezer.

Skip to:

• 🥇 Why make-alee potatoes are great!
• 🥔 Ingredients
• 🔪 How to make cheesy scalloped potatoes
• 👨‍👩‍👧‍👦 For a crowd
• ❄️ How to make ahead and freeze scalloped potatoes
• 🙋 Questions and Answers
• 👨🏼‍🍳 Tips & Tricks
• 📖 Other great side dishes
• 👋🏻 Connect with u.s.!
• 📋 Recipe
• 💬 Comments

Before yous keep reading, let'due south settle a debate. Are these au gratin potatoes or scalloped? Traditionally au gratin potatoes have a layer of cheese on the top while scalloped potatoes have breadcrumbs on top. Then possibly this is a hybrid? These make-ahead cheesy scalloped potatoes are cheesy throughout the entire dish - not but on height. 😋

If y'all are looking for another potato recipe that tin be fabricated ahead and put in the refrigerator or freezer, endeavor this Twice Baked Potato Casserole. It is loaded with salary, cheddar, sour cream, and onions. Delicious!

The obsession (too strong a discussion? I don't think so!) with this classic dish began many years ago when we found them in our Melt'due south Illustrated Cookbook. Over time we have contradistinct the recipe to find the quickest way to brand these bootleg scalloped potatoes with cream, also as the best way to make the sauce as cheesy as possible.

What began as a perfect side dish on Easter, because they are hands made ahead, has at present become a Christmas dinner staple, besides as one of my get-to make-ahead irish potato side dish options whenever I am serving a oversupply.

🥇 Why make-ahead potatoes are peachy!

Scalloped potatoes aren't difficult to make, merely they tin be problematic. This recipe addresses each problem to create a masterful recipe from bones ingredients.

1. Potatoes browning: Typically they must be made right before serving or else the potatoes turn brown. Past simmering the slices of potatoes in a sauce earlier baking, the potatoes can be made well in accelerate without discoloring.
2. Cheesy layer only on top: Instead of getting a deep cheesy flavor in each bite, only the top layer gets some. This is fixed by adding the cheese into the sauce before the potatoes go into the baking dish.
3. Tedious preparation: Slicing, dicing, and shredding tin can add up to a lengthy amount of prep time. Using a food processor (affiliate) cuts the prep fourth dimension in one-half (or more!). Feel gratuitous to apply a pocketknife though if you do not have a food processor.
4. Uneven cooking fourth dimension: If the potatoes are not cut evenly some of the slices will begin disintegrating earlier others are tender. Using a food processor makes this an efficient process.
5. Flour: Frequently scalloped potatoes contain flour in order to thicken the sauce. If you want to avoid gluten so this recipe is for you. It is made without all purpose flour so it is naturally gluten free.

Simple ingredients come together to brand a classic cheesy potato side dish that is perfect for making in accelerate.

🥔 Ingredients

Butter: Salted or unsalted will work.
Onion: Yellow or sweet onion are best.
Thyme: Fresh thyme leaves are best simply y'all may substitute i teaspoon of stale thyme in a compression.
Salt & pepper: Kosher common salt and ground pepper.
Russet potatoes: These are the perfect potatoes to utilize in scalloped potatoes because of their level of starchiness. If you use yukon gold or red potatoes the sauce may not become thick plenty.
Chicken broth: Adds a layer of flavour to the sauce without being extra heavy.
Heavy cream: Only enough to make the sauce rich and creamy. Whole milk or half and half volition not be thick enough for this recipe.
Bay leaves: Fresh or dried leaves.
Cheese: Sharp cheddar adds the most season simply any cheddar volition do. Someday I am going to try these with a smoked cheddar. Sounds divine!

🔪 How to make cheesy scalloped potatoes

Before cooking, prep the ingredients in the food processor (affiliate):

Using a food processor to prep the ingredients cuts downwardly on prep fourth dimension, only each step tin exist done past hand.

• In a food processor (affiliate) fit with a chopping blade, pulse large chunks of onion until evenly minced. Empty the food processor and rinse information technology out.
• Insert the ¼ inch slicing disk into the food processor. Putting ane potato into the feed tube at a time, slice them all evenly. Empty the processor and rinse thoroughly.
• Insert the shredding disk into the processor. Shred all the cheese. At present the cooking is ready to begin.

Note: If y'all don't have a food processor each step may be washed with a sharp knife or mandoline slicer and cheese grater. The prep will be a bit longer, but this recipe is worth it!

Heat a deep pot over medium to medium-loftier heat. Cook the butter. Once the butter is melted, add in the minced onion and melt until soft, which is about 4 minutes. Then add in the garlic, thyme, common salt & pepper. Melt for approximately 30 seconds. Cascade in the craven broth so the heavy foam.

At this point if I think the onions are also large (some people in the family unit don't intendance for the texture of onion) I will put a stick blender in the pot and alloy until almost smooth. This is a completely optional footstep.

At present it is time to add in the potato slices and bay leaves. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, approximately x minutes.

Cooking the potatoes in the cream ensures that they don't plow brownish when fabricated in advance. Calculation the cheddar cheese turns them a rich, beautiful color.

Discard the bay leaves and stir in the cheddar cheese. Mix the cheesy cream sauce thoroughly until all the cheese is melted.

If serving immediately, pour the cheesy scalloped potatoes into a greased nine ten 13-inch baking dish and bake at 425 degrees oven for 15 minutes. If making ahead, see the FAQ department below.

👨‍👩‍👧‍👦 For a crowd

When making these cheesy brand ahead scalloped potatoes for a crowd, here are a couple tips.

1. If you double the recipe and put it into a larger casserole dish, they will take longer to bake. Be sure to give yourself upwardly to an extra half an hour just to be safe. Or put each batch into a prepared baking dish and broil as directed. It's absolutely not necessary but if you like pretty serving dishes like I do, this white one (affiliate) has become a favorite.
2. The potatoes brown very quickly, and then when I am doubling or tripling the recipe I like to get the broth and cream heating before slicing the potatoes. That mode I can add them directly from the food processor into the pot of liquid.

Holiday meals, including Thanksgiving, Christmas, and Easter Dinner are fabricated easier with make-ahead side dishes like these scalloped potatoes filled with cheese.

❄️ How to brand ahead and freeze scalloped potatoes

Cheesy scalloped potatoes with cream are perfect for preparing alee for either the refrigerator or the freezer. One time the potatoes are in the greased 9x13 pan, allow them to cool completely. Wrap with a layer of plastic wrap and so a layer of aluminum foil. Refrigerate for upwardly to 3 days or freeze for up to 3 months.

After freezing, allow the potatoes to fully thaw in the refrigerator. This can take 24 hours so give them plenty of time.

Once thawed, remove the potatoes from the refrigerator an hr before baking and let them begin to come to room temperature. Remove the layer of plastic wrap, just supersede the tinfoil layer. Cook for the first xxx minutes with the tinfoil on and the last 20-30 minutes with the foil off.

They concur well for at about an hour then I put them in the oven extra early just in example they need a few extra minutes blistering time to heat thoroughly.

🙋 Questions and Answers

What are the all-time potatoes to use for scalloped potatoes?

Russet potatoes are perfect for these scalloped potatoes. The natural starch helps to thicken the sauce. This is a no flour recipe. The sauce will thicken up on its own.

How to store leftover scalloped potatoes?

Store them in the refrigerator in an airtight container for upwardly to 5 days.

👨🏼‍🍳 Tips & Tricks

• Employ a food processor for quick prep time.
• Movement apace after prepping the potatoes or they will discolor.
• Exist sure to slice potatoes in an even thickness and so that they cook evenly.
• Before baking from frozen, make sure the dish is fully thawed or the edges volition get washed before the eye.

These can exist prepped ahead and are freezer-friendly which makes them the all-time scalloped potatoes for serving to a large grouping.

📖 Other great side dishes

• Endeavor this like shooting fish in a barrel version of twice broiled potatoes. All the flavor with way less piece of work!
• Buttery dinner rolls using frozen rhodes rolls? Expect no farther! This recipe is easy and succulent!
• Loaded with season, this version of cranberry rice is perfect for the holidays!

👋🏻 Connect with usa!

If you try this recipe, delight leave a comment and rating to let us know how information technology is! We'd too love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to bear witness us your food!

📋 Recipe

• ▢ 2 tablespoon butter
• ▢ 1 small onion minced
• ▢ two garlic cloves minced
• ▢ i tablespoon fresh thyme leaves
• ▢ 1 teaspoon kosher table salt
• ▢ ½ teaspoon pepper
• ▢ 2½ pounds russet potatoes washed and peeled
• ▢ 1 cup chicken broth
• ▢ 1 loving cup heavy foam
• ▢ two bay leaves
• ▢ 5 ounces cheddar cheese

Cook Style Preclude your screen from going dark

Make-Ahead Instructions

• Spray 9x13 baking pan with nonstick spray.

• In a food processor, mince onion, slice potatoes ¼ inch thick, and shred cheese, making sure to make clean out the processor bowl in between ingredients.

• Melt butter over medium to medium-high heat in a deep pot. Add onion and cook for 4 minutes or until soft.

  2 tablespoon butter, i small onion

• Add garlic, thyme, common salt, and pepper. Cook for 30 seconds.

  2 garlic cloves, 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon pepper

• Add broth and cream. *Optional: If the onion is too chunky for your preference use an immersion blender to alloy until more often than not smooth.

  1 cup chicken broth, 1 cup heavy cream

• Add together potatoes and bay leaves. Simmer, and then cover and simmer stirring occasionally, until potatoes are tender, approximately 10 minutes.

  two½ pounds russet potatoes, 2 bay leaves

• Discard bay leaves. Add cheese and stir until the cheese is fully melted. Pour into greased 9x13 pan.

  five ounces cheddar cheese

• Annotation: If baking immediately without refrigerating or freezing first, leap downward to the "Baking Immediately Instructions." If making ahead, continue with the next stride.

• Once the potatoes are in the greased 9x13 pan, let them to absurd completely. Wrap with a layer of plastic wrap and then a layer of tinfoil. Refrigerate for upwards to 3 days or freeze for up to 3 months.

• If frozen, permit the potatoes to fully thaw in the refrigerator before serving day. This tin can take 24 hours and then requite them plenty of time. In one case thawed, move to next step.

• Remove the potatoes from the refrigerator an hr before baking and allow them begin to come up to room temperature. Remove the layer of plastic wrap, just replace the tinfoil layer. Cook for fifty-60 minutes at 425°F, the first 30 minutes with the tinfoil on, and the last 20-30 minutes with the foil off. Let to cool for 10 minutes before serving.

Baking Immediately Instructions

• Preheat oven to 425°F.

• Follow steps one-vii above.

• In one case the potatoes are poured into the greased pan, broil for 15-twenty minutes. Let to cool for 10 minutes earlier serving.

• Nosotros love comments! Please come back and exit us one later you've tried this recipe.

Tips & Tricks

• Utilize a food processor for quick prep time.
• Move chop-chop later prepping the potatoes or they will discolor.
• Exist sure to slice potatoes in an even thickness then that they cook evenly.
• Make sure they are fully thawed later freezing or the edges will get done before the heart.

Calories: 429 kcal | Carbohydrates: 39 g | Protein: xi thousand | Fatty: 27 m | Saturated Fat: 17 1000 | Cholesterol: 89 mg | Sodium: 737 mg | Potassium: 914 mg | Cobweb: 3 one thousand | Sugar: 2 g | Vitamin A: 1054 IU | Vitamin C: nineteen mg | Calcium: 239 mg | Iron: 2 mg

All nutrition information is provided by a 3rd party and is an guess only. Use your ain nutritional estimator for more specific measurements.

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