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.
I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day. Not me.
We all know by now that mornings don’t like me and vice versa. My husband and I don’t talk until at least 10AM to keep things tranquil. He’s not a morning person either. We’re quite the combo.
So you could imagine what kind of response I would write to the person asking me if they can replace the cup of sugar in the cookies with a cup of salt if I responded in the morning.
No bueno. I decided a long time ago that nighttime is the best time. I’m a lot nicer.
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’S THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND POTATOES AU GRATIN?
Scalloped potatoes are traditionally in a creamy sauce whereas au gratin potatoes have a crunchy breadcrumb topping.
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!
HOW TO MAKE SCALLOPED POTATOES
Instructions:
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Preheat oven to 350 degrees.
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In a small sauce pan, melt butter and stir in flour.
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whisk in the milk and season with salt and cayenne.
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Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
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Reduce heat and stir in 1 cup of the cheddar cheese.
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Place a half of the sliced potatoes in a lightly greased 1.5 quart baking dish (8×8 or 9×9 will work)
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Pour half of cheese sauce over potatoes.
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Repeat with second layer of potatoes and cheese sauce.
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Sprinkle the remaining 1/2 cup of cheddar cheese on top.
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Top with some paprika for color.
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Bake uncovered for about 1 hour at 350°F and when cheese is golden brown.
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.
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.
OTHER POTATO RECIPES:
- 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
- Mashed Potatoes – two Ways
- Buffalo Chicken and Potato Casserole
Scalloped Potatoes
Ingredients
- 4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 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 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.
Video
Notes
So easy and love how clear your recipes are… Thanks so much
Okay, this was frrrrrreaking delicious!
Thank you so much for letting me use it to cook tonight.
I’m a DIY office Dad and also love to cook once in awhile. Made the above with some charred broccoli on the side and some beautiful ribeye steaks.
The only change I made to your recipe was I used 80% heavy whipping cream and 20% milk, and also Santa Maria salt from Trader Joe’s. And no paprika.
My son is still eating so I thought I would make my first post ever on a cooking blog.
Happy New Year!
PS took a photo I would upload, but don’t see any way to do so…
Oh shoot. I’m sure the cream made it extra heavenly.
Made these cheesy Scalloped Potatoes for our New Year’s day dinner, to go with the ham. They were delicious. Scalloped potatoes are not one of my husband’s favorites but he loved these. I used extra sharp cheddar and added a bit more than the recipe called for. Simple ingredients and easy directions. This will be my go-to recipe from now on. Thanks for a great recipe.
I sent the link for this recipe to a friend to show him the funny title. “the girl who ate everything,” also to show him what I was intending to prepare for New Year’s eve. Well, he made the scalloped potatoes that same night (added extra cheese he confessed). He really liked it. He said it was a hit, he was the only one eating it but managed to down half. :).
Haha well I’m glad he enjoyed it!
Christy, can I leave this in fridge overnight before baking?
Yes absolutely!
Made these tonight for my guys. They were a HUUUUUGE hit! I was so worried, because I’d never made them before, but they were delicious (I added paper-thin slices of onion between layers).
I love the onion idea!
I forgot to rate it in my previous post. 🙂
Thank you!
Thank you so much Christy for this simple yet yummy recipe! I have been craving for scalloped potatoes for a while and this is the first time I made it myself. Out of all the recipes I read, yours by far is the most easy to follow and the picture convinced me that’s exactly what I crave! I cooked it tonight and everyone loves it! I plan to venture and make this as one of the dishes to serve on my daughter’s 8-year birthday party and gigantic dinner gathering. May I ask a clarification question? If I were to double the recipe, should I extend the cook time in the oven or is 1 hour sufficient? Thank you again.
If you double in a 9×13 pan one hour should be sufficient! Good luck.
This recipe is actually au gratin potatoes not scalloped because of the cheese. Many online recipes for scalloped potatoes make this error. Sure you can put cheese in anything but scalloped potatoes do not have cheese. I saw a recipe that was named Cheesy Potatoes that was actually au gratin potatoes, has the name dropped out of use or is it just unfamiliarity with it? https://www.thekitchn.com/scalloped-potatoes-au-gratin-difference-261486
Actually, Julia Child’s classic Scalloped Potatoes recipe calls for both Swiss cheese AND Parmesan cheese (or there’s another version from a later cookbook that calls for sharp Cheddar cheese). You gonna argue with Julia Child?
This fish is currently sizzling in the oven and I can’t wait for all of us to try it. The recipe police is out in full force, I see! I won’t argue with Julia Child and I won’t argue with cheese. Thanks for posting this recipe!
dish***
You’re welcome!
Can you boil the potatoes whole for about 3 or 4 minutes before slicing to help with them cooking a bit faster?
Absolutely!
I just made these potatoes for supper. Everyone enjoyed them. I appreciate having a recipe that makes me look good! Thank you!
Ooh you’re welcome!
These look so good! We used to make scalloped potatoes all the time growing up, but I haven’t made them since I’ve been married! I’ll have to try your recipe soon!
Paige
http://thehappyflammily.com
Hope you do!
Potatoes didn’t get soft, they were still crunchy 🙁
At a guess, you sliced them too thickly. They should be no thicker than 1/8″ (or 2mm).
Thanks Brenda. I agree.
I would be slicing them thinner and baking longer.
Excellent we loved it
Thank you!
Hopefully next recipe you spend more time organizing the recipe and less time telling us how wonderful you are. You don’t even tell us what temp to set the burners at. Plus because you put the instructions before the ingredients I had to flip back and fourth, through ads, to find the ingredients and then back to find what to do with them. The recipe is probably good but why oh why do you and others think you have to tell us your life story. I just want a good recipe and one that is user friendly.
LOL shes so positive and your so negative. you had to flip back and forth between steps and ingredients? don’t know what browser your using but you may want to try something different. and who doesn’t read the ingredients first regardless of where on the recipe they are shown? if you need someone to tell you what to have your burner set to, you probably shouldn’t be the one cooking, simply because common sense is a big requirement in the kitchen believe it or not. i mean really, how much hand holding do you honestly need for scalloped potatoes?
This is a blog, and as such the blogger adds commentary. If that bothers you, there is a box at the top of the page that allows you to jump to the recipe. Merry Christmas.
This isn’t a cookbook, mate. It’s a blog. If you want just a recipe with no extras, get a cookbook. How freaking rude can you be about something you got FOR FREE?
Thanks Lynne. Can I hire you full time?
My thoughts exactly 😂.
It’s a blog not a recipe book.
How do I adjust cooking directions so I can cook them while simultaneously cooking my spiral ham at 275 degrees F?
I made this with a spiral ham tonight. During the last half-hour of the ham’s cook time, I increased the temperature to the 350F called for here, and added my potatoes to the oven. Then I took the ham out to rest, and let the potatoes continue cooking. Everything turned out perfectly!
Thanks Lynne for all of your feedback and responses. 🙂
You would have to cook much longer. I can’t say to be sure.
This was an awesome dish; so easy and delicious. We made it for Christmas Eve dinner, and
everyone loved it! We followed the recipe as is, and topped it with French’s crispy fried onion rings.
Yum. I love the addition of fried onion rings.
Can I slice the potatoes the night before?
Sure. As long as you cover them in water until you use them.
This….
Awesome. I put in thin sliced tofu with the layers to up the protein and make it a one dish meal, but the recipe is perfect.
Interesting! Tofu?
How many will a double batch serve?
The original recipe yields 6, so if doubled, it should yield 12.
How many pounds of potatoes equal 4 cups? I need to quadruple this recipe and it’s much easier to buy potatoes when they’re listed by weight.
About 2 pounds.
I am wondering what amount of potatoes we would need for a dinner for 130 people?
I would appreciate your response.
Made these tonight and now in oven to pre cook for Christmas Day. They look great and Im sure they will be a crowd pleaser.
Hope you love them!
What a disaster. Followed specific ingredients and recipe to perfection. Potatoes took over 2 hrs to bake and we’re still not edible. Yukon’s? Ruined my entire Christmas PrimeRib dinner
Sounds like you didn’t slice them thin enough.
I had the same problem. I cooked them for 1/2 hr. two days before, put in fridge. On the day I wanted them, I took them out to let them come to room temperature before baking. They cooked at 350 for 45 mins., and were raw. So I turned up the heat to 450 and cooked them an additional 30 mins, still crunchy! My husband even had to cook his portion in the microwave. I have no idea what happened since I followed the recipe to a T.
Simple, delicious and under 90 minutes from prep fo table. Crowd pleaser. Made 4 times the recipe quantity and easily fed 15 people. Subbed shredded gruyere and Gouda, and penzeys breakfast spice for paprika. Great comfort food for the holidays.
Sounds delicious!
Can this cassette be frozen after the half hour of cooking?
I haven’t tried it so I can’t be sure.
Awesome! The only thing I did different was add 1 medium onion (sliced).
De-lic-ious
These sound so good! I’m making them tonight, just hope I can slice the potatoes thin enough. I’ll let you know and thanks!
Hope you love it!
please translate how many pounds of potatoes is this very need to know basis
It will vary but it’s about 2 pounds for 4 cups.
First time making scalloped potatoes from scratch, and these came out so good! I used a mandolin to get super thin sliced potatoes and save time
Awesome!
Misleading to say that these can be prepared a day ahead. The potatoes will turn totally black even covered with cheese sauce if left in the refrigerator uncooked for any length of time.
My family prepared 24 in advance and did not experience black potatoes. In fact, the dish was fantastic!!!
That has never happened to me.
Helen you be so silly.
I used this recipe tonight along with a baked ham. It turned out delicious. Was easy to make and very tasty. Thank you!
So happy you liked it!
Made this for dinner tonight and it was perfect! Surprisingly easy to make and tasted delicious. I didn’t have shredded cheese so I just broke up about 8 cheese slices and it was just fine. Thank you!
Sounds delicious!
Not too happy w results. Should have followed my own recipe. Potatoes were not cooked after 60 minutes. I recommend precooking in microwave before trying recipe. I have found better.
Next time use a mandoline, it made my slices super thin and easy to layer and cooked to a perfect consistency.
How thin did you slice them on the mandolin? I will use one, as well.
Thank You
You need to make sure they aren’t sliced too thick. You can cook longer if not cooked.
This recipe looks delicious but can I make ahead and freeze it?
I would not recommend freezing this because the roux might separate.
You didn’t mention cayenne in the ingredients and we don’t like hot so how much would be mild
I’m sorry. i’m confused. It is listed in the ingredients. Not sure how you missed it.
Ingredients list states a “dash” of cayenne pepper and #3 in the instructions states to whisk it in with the milk and salt. I use two methods for “dash” – 1. pour a small amount of the spice into the palm of your hand and pinch out portion to toss into the recipe. 2. if the spice comes in a container with a perforated shaker cover, I use 1 quick shake of the spice into my recipe. Hope that helps. 🙂
Thank you for your feedback. My brain is mush these days.
Hahahaha dash
😁😁😁😁
Thanks!
I just made this. I did add black pepper to the sauce and diced some Chile Serrano for an extra kick. They came out delicious!!!! Thank you for the recipe.
You are welcome!
Delishious!
Thank you!
I just made a sauce yesterday with butter , cream, flour and chicken broth. Can I use that in place of the roux? I hate for it to go to waste it’s very good
Could I make this and then freeze it (before baking) for later?
I haven’t tried it so I don’t know.
I made this for Thanksgiving dinner and wow it was so good. Followed the recipe, except I used a combination of Brie and Asiago cheeses. Amazing flavor, cooked beautifully….thanks so much for posting.
You are welcome Laura!
About how many potatoes is 4 cups?
It’s about 4 large potatoes.
Great recipe! I have made these for almost a year now and am just now getting around to writing a review!! Have never really had luck with other recipes, but the family loves this one! The only thing I do different is to add a little garlic powder, but that’s a family preference. Thanks for the recipe!!
Garlic powder would be great!
Spot on! Yummy and incredibly easy. Whipped up in 30 minutes and then pop in the oven and wait….
Awesome!
Don’t make me scroll down to the very bottom to get the amount of ingredients after you’ve already given the recipe.
Huh? THere’s a jump to recipe button at the top so you don’t “have to do” anything.
🙂
Hello, I just wanted to let you know that this is the best potato scalloped ever! My family and friends loved it! Thank you for sharing your recipe.
Aww thank you Rose!
I made these tonight, and they were delicious but unlike the restaurant scalloped potatoes I was hoping to imitate. The cheese sauce could have easily been poured onto a mac and cheese dish. BTW, perfect cheese sauce recipe. It was the best I ever made. Delicious potato dish and everyone’s favorite part of the meal. I’ll keep looking for the restaurant version of scalloped potatoes, but I’ll keep making these in the meantime, because they’re so satisfying.
Glad you liked it. What makes it more like a restaurant?
Restaurant version – No cheese or just a little on top (or Gouda instead of sharp cheddar), and perhaps half and half for part of the sauce. More like a classic Béchamel sauce. This is a great version though – made a double batch today to share with friends who had a death in the family. I added carmelized onions to the sauce also.
Nothing like adding a dead one to the mix. Thanks Susan.
My family loved this recipe! It was a pretty easy recipe and easy to follow. I am not one for hot spices but decided to stick with the cayenne. I used the recommended dash. I could taste the hot spice but the family likes hot spices more than I do and loved the taste. We didn’t have sharp cheddar so I used mild cheddar. We still loved the taste. My husband commented on how he loved the fact that it tasted like cheese more than the store-bought boxes I usually use. Thank you for sharing your recipe. We loved it and will have it again soon!
I appreciate your feedback on this!
Loved this recipe base. We made the base cheese sauce then added some seasoning salt and various spices. We layered as directed, then (because my husband is how he is) poured some random over the top right before the later of cheese. Very very tasty
Ranch* and we used red potatoes instead
Sounds delicious!
Scallops potatoe
Scallops potatoe indeed
Oh, sooooooooooo good. Love the smaller size as it’s just 2 of us…
You’re welcome!
I love everything about this recipe!
Thank you Mandy!
Made your scalloped potatoes this evening. Great recipe, thanks very much. I liked the simplicity and the fact it made a smaller batch of potatoes— perfect for 4. They turned out perfectly, very yummy.
I’m so glad you enjoyed them!
So far so good, it’s in the oven right now and hopefully will turn out as beautifully as yours. The roux cheese sauce is absolutely perfect, I added some white pepper because I’m old school. LoL
I’m an avid cooker myself, and your webpage is awesome and loaded with lots of great recipes. You will be my new go-to girl !
One thing I was wondering – I did soak the potatoes in some salt water as I was preparing the roux. I hope removing the starch doesn’t affect the potatoes too much. I’ll let you know if it’s adverse LOL
I’m excited, I think it’ll go great with my meatloaf tonight !
Thanks so much for the great recipe !
You’re welcome!
Can I make these a day in advance and bake day of?
Of course!
I’m drooling over all that cheese!
Thank you!
I love using yukon gold potatoes too. Your recipe is out of this world amazing!
Thank you Diane!
You’ve got me drooling now! All that cheese has me weak in the knees!
Thanks! They are good.
Best, best, best scalloped potato recipe ever! Thank you for sharing it.
You’re welcome!
If anyone is needing a scalloped potatoes recipe, this is the perfect one!
Aww thank you!
I just made these and they are really good and easy to make. I was rushed for time so i chose this recipe because It’s simple ingredients and ones most people have on hand. I baked at 375 for 45 minutes and they cooked perfectly. They are really cheesy. I will use more potatoes next time but that is a personal preference. My kids love the cheesiness. A winner!
So glad you loved them!
I was so happy to find your website through your cookbook! As a fellow Arizonan I bow to you ~ I love reading your stories that accompany your recipes ~ both your recipes and stories are great!! Like you, due to work I now live outside of Arizona with my family. I miss the beautiful pageants at the Mesa Temple they would have during the holidays and all the fond memories of childhood Mutual and Young Adult activities! Blessings to you and your family!
Oh yes! I love the Easter pageant. I wonder if they will still have it there since the temple is closed now. Nice to meet you! I miss Arizona monsoons.
Yes, me too, the summer monsoons and dust storms! But most of all, the stake Road Shows they would have during the summertime.
THanks
I used your sauce recipe for a quick and dirty potato casserole.
doubled, added some dried thyme and white pepper. Used shredded potatoes.
five diners almost finished off the lot. It is an official side of choice for our family traditional meatloaf now.
Thank you
Mike [Plays with Food]
Nice!
Do you have to peel the potatoes? Anyone tried leaving the skins on?
I prefer mine peeled but you could leave them on.
I also have trouble slicing by hand due to arthritis, so I use my food processor which has a thin slicing blade. I have to quadruple the recipe for my bunch and whichever of their friends happen to be around at supper. It only takes me 30 minutes to slice that many with the food processor. Hope that helps you out.
I need to figure my food processor out and do that.
Just made these today. The absoloute best recipe for thos I have ever tried. Thank you!
Thank you!! I love that.
How long would I bake if I double the recipe? Thanks
You might have to add about 10 minutes. Just check for tender potatoes.
Rebecca, try sweet rice flour or a gluten free flour mix. They’ll work better than a corn or tapioca starch. I like to use sweet rice, it usually works great. Good luck!
My daughter is gluten free, so no flour. Any substitute I could use to still use this recipe? Thanks
YUM! Making this tonight with kielbasa.
Ooh yes to kielbasa!
I want to thank you for this wonderful recipe. It has become a favorite dish at my house. Yummy and perfect!
Oh I love hearing that!!!
Can you add onions in this??
I just put batch in the oven tonight and yes to the onions! I sauteed them til translucent and added them to the sauce before I spoon the sauce over the potatoes.
I made this recipe twice in one week. Once as a double batch and once as a single. I followed the exact recipe and it was great both times. Everyone loved it and wanted seconds! It is the best scalloped potatoes recipe I have found in all my years of cooking!
About how many potatoes to end up with 4 cups of sliced potatoes? I’m awful at guessing quantities like that. Don’t want to start cutting and run out 🙂
About 4 large potatoes should do ya!
What kind of potatoes do you suggest?
I used Russetts!
Love every recipe of yours I have ever made! I always know they will be great. Thanks a bunch💕
That makes me smile. Thank you.
This is the same recipe I have been using for years but I put cut up ham in mine. It is very good tho.
Ham sounds like a great addition.
My tries at scalloped potatoes have been failures. Even tho my potato slices are thin they don’t cook thru. Any suggestions? Some recipes call for precooking them on the stove before baking.
I think you just need to bake longer. Cover the top if it starts to brown too quickly.
Awww.. I’m so with you! I don’t want any conversation until i finish my cup of joe:) Lovely potatoes
Thank you!
getting together with my sons, their wives, and my two fav grandchicklets. Perfect meal to serve. Has to be a little secret! I will make a double batch!! thanks!
Haha. Favorite grandchildren. I love your honesty.
Can you make these one night before and then cook the next day?
Yes, absolutely!
These are my favorite kind of potato! I’m going to have to make these on Thursday!
Paige
http://thehappyflammily.com
Hope you do!
What is the best way to slice the potatoes thin? I have trouble when slicing by hand, I always end up with quite a few “thick” slices.
I do it by hand but I know many use a mandolin.
Soooo many questions! You’re the expert, that’s clear 😉 Love this delicious potato dish, I’m craaaazy about cheese and carbs and all that so this is a total WINNER for me! Good luck with your preparations!
Not the expert but I have learned a lot by trial and error. Thanks for saying hi!