Scalloped Potatoes
Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas dinner, or Thanksgiving!
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CHEESY SCALLOPED POTATOES
Being the owner of this food blog since 2008, I’ve found that around Thanksgiving and Christmas I’m on call for everyone – friends, bloggers, family, neighbors for recipe questions that might arise.
Not even necessarily about recipes on my blog, just cooking in general. I absolutely don’t mind at all. I love to help when I can. But my phone is literally blowing up with texts and emails.
That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew. Happy to do it!
This potato recipe with cheese, ask me whatever you want about it. They’re fabulous by the way. And that’s coming from someone who loves her mashed potatoes.
The most important thing in this scalloped potato recipe is to make sure you slice potatoes thin. No one wants to bite into a thick potato. Do they? I sure don’t.
SCALLOPED POTATOES INGREDIENTS
The ingredients in scalloped potatoes are very simple and traditional.
- Potatoes – Yukon Gold potatoes or Russet potatoes are best for this dish.
- Butter, flour, and milk – For your roux, these ingredients make the base of a cream sauce. If you really want it rich use heavy cream instead of milk.
- Salt and Pepper – are essential to flavor this dish.
- Cheddar cheese – I like a sharp cheddar cheese because it gives the dish a lot of flavor. You could definitely use any shredded cheese you like.
- Paprika – mostly use for color but adds a little flavor.
WHAT ARE THE BEST POTATOES FOR SCALLOPED POTATOES?
I prefer Yukon gold or Russet potatoes for this dish. Yukon potatoes tend to hold their shape better and don’t need to be peeled but Russets work well too.
HOW TO SLICE POTATOES
Slicing potatoes is the most time consuming part of making scalloped potatoes. While you can cut them evenly with a knife, you can save a ton of time and effort by using a mandoline to slice them.
This V-shaped one from OXO creates nice, even slices—just be sure to use the finger guard while using it.
WHAT IS THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND AU GRATIN POTATOES?
Scalloped potatoes are traditionally in a creamy sauce whereas the term “au gratin” refers to the technique of baking a dish with a browned crust, often achieved by using cheese or breadcrumbs.
HOW TO MAKE SCALLOPED POTATOES
Do you see how thin I sliced these?
Here’s the secret sauce. Well, actually it’s called a roux with some milk and cheese whisked in.
Two layers of potatoes and sauce in the casserole dish so no potato is left behind.
Then you bake it until you think the cheese is burning. It’s not. It’s just toasting until perfect.
Enjoy! If you’re doubling this cook it in a 9×13 pan!
WHAT CAN I MAKE WITH SCALLOPED POTATOES?
Scalloped potatoes are great with ham or turkey, served with a green salad or side such as asparagus or broccoli. A cornbread dressing or classic stuffing is also good here.
CAN I MAKE THESE AHEAD OF TIME?
Yes. Although it’s not ideal. Potatoes can oxidize when exposed to air. To reduce the chances of this, soak the cut potatoes in cold water for 30 minutes before assembling. Yukon potatoes do not oxidize as fast as Russet potatoes will.
For best results when making ahead, partially bake them. Just bake for 30 minutes, let cool, cover, and refrigerate.
On the day of serving, remove from fridge and let sit on the counter for 30 minutes before baking. Bake for 30-40 minutes uncovered until heated through.
HOW TO SPEED UP COOKING SCALLOPED POTATOES
- Simmer the slices in the sauce first. Make your sauce, add the sliced potatoes to the pot, and simmer gently, stirring so nothing sticks, until the slices are just starting to soften. Then layer everything in the dish, add the cheese, and bake until bubbly and browned.
- Or parboil or microwave the slices. A few minutes in boiling salted water, or covered in the microwave with a splash of water, gets you most of the same head start. Drain well so the sauce doesn’t thin out.
- Cover for the first part of the bake. Foil traps steam and cooks the potatoes faster. Uncover at the end to brown the cheese.
- Slice thinner and evenly. Aim for 1/8 inch with a mandoline. One thick slice in the middle is often what keeps the whole dish in the oven longer.
- Use a wider, shallower dish. A 9×13 cooks faster than a deep dish holding the same amount.
OTHER POTATO RECIPES:
- The Best Mashed Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potato Bake
- Creamy Potato Soup
- Crispy Roasted Potatoes
- Funeral Cheesy Potatoes
- Slow Cooker Mashed Potatoes
- Ranch Roasted Red Potatoes
- Buffalo Chicken and Potato Casserole
Scalloped Potatoes
Ingredients
- 4 cups Yukon Gold or Russet potatoes, peeled if using Russets and thinly sliced , (about 2 pounds give or take)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt and pepper to taste
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese, divided
- paprika
Equipment
Instructions
- Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).
- In a small sauce pan, melt butter and stir in flour.
- Whisk in the milk very slowly and season with salt, pepper and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in 1 cup of the cheddar cheese.
- Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.
Easy and tasty!
This is a delicious & easy recipe. I modified it slightly by adding a teaspoon of onion salt (the Trader Joe’s one) and a quarter teaspoon of salt when I mixed in the cheese.
These are delicious! Easy follow directions (good video too). Everyone, even my picky mother loved them. It is a keeper!!
Thank you!
Really good and easy!!
Thank you!
So glad you liked it!
Absolutely delicious! Will be making these on the regular! Thank you for sharing your recipe. 😊
You’re welcome!
Just made this and it’s DELISH! Made it exactly as written, but with the addition of two scallions I had in my crisper. Sliced them thinly (both white and green parts), and divided them equally between the two layers of potatoes. Added a nice, but not overwhelming, onion flavor. Thanks for a winner recipe, Christy!
You’re welcome Nick!
This is a great recipe, it’s a good basic one that you could build on. But I will say that it takes substantially longer than one hour in the oven, closer to an hour and a half to get your potatoes soft.