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
Sorry but au gratin means with cheese. Scalloped is a white sauce. Cheese on scalloped potatoes makes them au gratin. It’s a modern addition too.
Used almond milk, no flour, and had some onion dip and plain yogurt for sauce.
Organic potatoes and spiral sliced ham and mild cheddar on top. Hungarian sweet paprika. So good.
I have to use cornstarch instead of flour because of the gluten issue. How much should I use.
I haven’t tried it but I would think around 2 teaspoons of cornstarch
My friends just love these potatoes! I made for a Christmas party last year and got rave reviews! So, again I am making them for our Christmas party this year!
Thank you!
No cheese in scallop potatoes plz. It’s good but it’s called au gratin
Do you need to peel the potatoes? I’ve thinking of using this recipe for a soup kitchen meal.
Yes peel them
OUTSTANDING!!!! How do you reheat leftovers?
Just in a 350 oven for 10 minutes or in the microwave
Could you use cream cheese instead of flour and making a roue?
It’s not quite the same but would be tasty
So good and so easy
Thank you!!
I’ve made these potatoes many times. Always delicious. Thank you for sharing.
Thank you!!
Very easy to follow recipe and yummy flavor.
I boil my potatos whole with the skin on them about 50 minutes. Then remove the skin and put them in a little cold water for a few minutes. So easy to slice the way you like. We like ours a little thicker. Tried it with a roux already made and they were great.
I didn’t think scalloped potatoes had cheese. This recipe should actually be called potatoes au gratin. But it sounds good. 😉
I don’t think that’s a big deal lol who cares, I’m making them tonight.
I parboil my sliced potatoes for about seven minutes and then assemble the scallop potatoes. Cooking time does not take as long because I find even an hour is not long enough. Sometimes the potatoes are still kind of hard. I also use heavy whipping cream instead of regular milk, and I will add a can of Campbell’s cheddar cheese along with my shredded cheddar cheese.
These were pretty good, especially if you need something to bake while you prep the rest of dinner. I used unflavored oat milk for the roux and it turned out fine. I hand cut the potatoes because mandolines scare me and they all were cooked through within the hour – just make sure they’re all about the same size. I added additional seasoning into the roux, then mixed it together with the potatoes in a bowl before putting in the dish, felt like everything got a better chance to cook and be seasoned through evenly this way.
I thought these had great flavor even minus the onions which I usually sauté and then add to my roux. But then I wished I had added a bit of chicken broth to make it a bit more juicy and the potatoes a bit softer. I baked mine at 400 for 50-55 minutes. It browned up so well and I had a bit of ham so I also added that. It was very good! Thanks for sharing.
So glad you liked it!
Made this last night and OMG! Decadent!
Hi! If I bake it at 425 (making it same time as a roast chicken), should I only do 45 min or so? Thanks!
Best recipe EVER
Thank you!
Delicious! I only had nonfat milk so I used that with half and half for the white sauce. Worked great 🙂
Love ’em!
Simply delicious!
Great dish! Easy to make and family loved it. Where can I get the nutrition information for this recipe?
It’s at the bottom of the recipe card
Hi.
When do you add the onions?
All scallop potatoes use onions, no?
Can you parboil the potatoes first?
Thanks
Hi thanks for your recipe haven’t tried yet! Do yo cook the onions first? And put them on top of potatoes?
Made this tonight and it was a hit!
Thank you!
Tried these for the first time and it was awesome; a hit in my house I added bacon bits on top will definitely make again.
Very good side dish
Can you use 1/2 Heavy Cream and 1/2 Milk or would that make them too thick?
No you could do that
Yummy yummy and easy! Thank you for the recipe. Used a mandolin to slice the potatoes nice a thin. Didn’t take the time for a pretty arrangement of the potatoes but they cooked beautifully. My “sauce” was getting thick as biscuits when I spread it and it was perfect! Only change for me next time will be less butter — between butter and the cheese I used it was too oily for my taste (so I scooped judiciously). Definitely a future go to, thank you, thank you.
You’re welcome!
My sister made these and they were excellent. I am making them today because they were so delicious!! Thank you for the recipe!!
You’re welcome!
Oops I meant to say scalloped! Sorry
My mom maked the best potatoes au gratin!! But after all these years I found this recipe and oh my goodness, these are now the best! I’ve shared this with friends who now make this their staple recipe!! I wish my mom was here, I know this would be her favorite too! It’s in the oven right now for Easter Sunday dinner! Thank you! ✝️🙏💗
I just popped these in the oven too. The sauce tastes great. I’ll let you know how mine turns out. I am going to sprinkle some French fried onions on 10 mins before I take them out, just for fun. I love those! Happy Easter!
Awesome!
Have made this recipe 3x as written and comes out perfect each time. I only need to cook 45 min because I slice potatoes to 2 mm thin roughly by hand. Now that I’ve mastered it I’ve switched it up with different cheeses and spices. My family of 4 loves, loves, loves. I’m now tripling recipe just to have some leftovers.
Awesome!
They’re amazing. I’ve made them numerous times. Exactly to recipe. I slice the potatoes very thin. They melt in your mouth. Family loves them!!
Awesome!
Some of y’all trying to get through life and you can’t even find the ingredients with the measurements in this lasya recipe and getting mad at her for it. Seriously?!? And au gratin/scalloped who cares?!? It’s her recipe she can call them what she wants. Potato 🚨 police.
Can I prep this the night before and throw it into the oven the day of without the flavor being compromised?
Yes! That’s what I’d did for Easter. Thoroughly cooked Saturday and heated up Easter Sunday. Probably even better since all the flavors married overnight.
The potatoes could oxidize. I would bake completely and reheat the next day
I like the simplicity of your recipe!! I have a question Can I omit the cheese?
I think it adds a lot so I personally wouldn’t
Did a double size for our family and holy cow it’s amazing, I added sauteed onions and mushrooms with some crumpled bacon on top and it’s definitely a fan favorite
Thank you!
plan to try tonite
Honestly, this is the best cheese sauce I’ve ever made.
Thank you!
put bacon bits on top yummy
Tastes great! The sauce was cooking down too much so I needed to add some water to make sure there was enough liquid. I put the lid on the first 30 and the last 30 minutes hoping to really cook the potatoes quicker. It didn’t quite work because at 90 minutes the potatoes still weren’t quite done, but I needed to feed my daughter so they just had to be a little al dente. I didn’t top with cheese and added a few tablespoons of small diced onion when cooking the roux. Black pepper too. Will make again, but will par-cook the potatoes first.
If u parcook the potatoes first, won’t they be too mushy by the time hing cooks together? That will b better for me too.
Was the sauce thick when added cheese ?
YEs!
Is this something that I can make in a crock pot or will the cheese curdle?
I haven’t tried these in the crockpot
I made 1/2 of this recipe as there are only 2 of us. We TOTALL enjoyed the potatoes and had enough for leftovers. It was super easy and quick.
Phenomenal! I followed the recipe exactly (with a bit of onion and garlic powder added, too) and it came out amazing. I made this dish as a last minute “panic” side when I realized I needed another side for our BBQ night. I’ve never made scalloped potatoes before and had everything on hand to whip this up. I set the dish out on the table and within minutes, the first round was gobbled up and seconds were on board. My husband asked me to make them again this week so he can eat them with eggs for breakfast. Thank you!
For the record, our scalloped potatoes have always had cheese!
These were EXCELLENT! Did add dried onion flakes to both layers, and microwaved dish for 10 minutes (covered with Saran Wrap) before adding last layer of grated cheese. Really helped get potatoes done and then cooked uncovered for 25 min in oven. Delish!!!
I will definitely be trying this recipe thank you oh so much
This recipe sounds delicious. I’m planning to make it to take to a dinner party for 9 so I will likely double. Do you recommend cooking the full hour or only partially? I have a hot bag that I can transport it in. Thanks!
I would cook the full time
Can I make this a few hours ahead of time before baking
I ran across this recipe quite some time ago and tried it. It was absolutely amazing.
I typically make mashed potatoes with certain entrees; meatloaf, etc. However, since I found this recipe I never make mashed potatoes any more. The scalloped potatoes are so much better and just as easy to make. Plus, they go with everything, particularly meatloaf, steaks, whatever the meal, these should be your “go to potato” recipe. They are as pretty as they are delicious.
Thank you!
Scalloped potatoes should not have cheese. Make them au gratin potatoes. Too many people doing this now. Some people don’t want cheese so we look for scalloped potato recipes.
Scalloped potatoes traditionally do not include cheese, but some newer recipes may add it as a modification.
Au gratin potatoes call for sprinkled cheese between potato layers and on top.
So make them without cheese. Some things may need to e modify for flavor. I’ve had both adding onion to the one with no cheese, i didnt know the name made a diffrence, i thought it was whatever u wanted to called itand both are great.
I’ve made these several times delicious each time. I like the simple ingredients the recipe calls for. Thank you for sharing💕
Thank you!
Really good recipe!
This recipe is great.. It really is..
I guess I just don’t understand how an 8×8 pan = feeding a crowd?
For most people a normal size pan is 9×13.
Just wondering at the headings it is under.. not the recipe itself.
Valid point. Not sure why it has that label either.
No offense, but scalloped potatoes don’t have cheese. Au gratin potatoes do. It’s not about what kind of topping.
Ok Karen, that may be ..but it doesn’t mean you have to publicly be rude…no offense
Came out amazing! Will make again!
Made these for our Christmas gathering on Jan. 14 (everyone was sick during the actual day so we postponed our family gathering until everyone was healthy). Anyway, these scalloped potatoes were a hit. I made a double batch for our big group. I followed the instructions exactly, but because my 9X13 casserole was full – I covered the dish with aluminum foil and cooked for 50 minutes. I then uncovered it, added the remaining cheese, and cooked uncovered for about 15 minutes, and broiled for another 5 minutes. I think it would have been fine cooking uncovered as instructed, but I was nervous about the potatoes not cooking all the way through. Either way, these were so delicious. EVERYONE, raved all night about the potatoes (not kidding)! I am pretty sure everyone had a second serving because there were hardly any left. Thank you for this wonderful recipe!
Please give measurements, not just the ingredients. Thanks. Also recipe does not say how many potatoes to use.
Everything IS listed in the recipe.
Hit the Jump to Recipe button for ingredient amounts.
Recipe doesn’t give quantities!??
Most didn’t mention this. Everyone guessing?
These were pretty good! I only had a cup of milk, but also had about quarter cup of heavy cream that I used. They cooked for about 45-50 min. It’s a keeper 🙂
LOVE, LOVE, LOVE these!! Made a trial batch which lasted 24-hours, almost. Doubled the recipe for Christmas Eve dinner and they were devoured!! Thank you!!
I am making these again! Only change is that I will shorten the dash of cayenne, perhaps only half way across the kitchen. My first try had a little too much heat.
Fabulous recipe. The only problem I had was with the potatoes not cooking through. I did double the recipe and followed it exactly. Should I have precooked the potatoes? I used a mandolin to perfectly slice them super thin but they still took almost two hours to bake.
Great recipe
I made these for New Year’s Day 2023. What a hit! My daughter said they are “off the chain” and my wife ordered me to save the recipe. Follow the recipe, without any modifications, and you are guaranteed a spectacular side dish.
Haha Thank you!
Made for Christmas dinner – just great – guests loved it – no leftovers! :>(
I made this recipe a while ago with ham. I’m doing it again to day to use up some of the leftover ham from our holiday meal. Great recipe, easy to follow instructions.
I made these for my family’s Christmas dinner. Such an easy recipe and they turned out SO good. There were no left-overs. Creamy, cheesy goodness!
This recipe is labeled scalloped potatoes. Au gratin potatoes have cheese. Scalloped potatoes have a creamy sauce, typically no cheese.
Prepared for Christmas dinner and it was a hit! Doubled the recipe and used Larry’s instead of plain salt. That was the only tweak. Will be making again.
Turned out delicious. My partner and I made a few small changes: we did three layers of potatoes instead of two, and added some sauteed onions. In a cast iron skillet, with an oven that runs a little hot, the cooking time was just over 50 minutes. I’d definitely make these again. Oh and: I did one-and-a-half times the recipe, and five people at dinner (including me) ate up nearly the whole thing.
This is a great recipe, it’s so versatile. I added a clove of garlic, dried chives and parmesan cheese between the layers. Wow!
Mine needed an extra 10 min to cook.
Thanks!
These came together very quickly on a busy weeknight and they turned out delicious! My oven runs a little hot so I found about 50 minutes to be sufficient for the perfect texture. I’ll be making these scalloped potatoes again soon!
Thank you!
Amazing! I don’t usually leave reviews, but this was too good not to come back. I haven’t had scalloped potatoes since I was a kid, and taking the first bite was like walking down memory lane. I made as written, with some garlic and onion powder added to the sauce for personal taste. In an 8×8 I cooked for an hour and 15 minutes – this made them perfectly soft and melt in your mouth.
Thanks for leaving a review!
Actually, the difference between Scalloped and Au Gratin is the cheese. Scalloped potatoes don’t have cheese
Hi! I am going to make this for Christmas Eve dinner. I’m going to double this so I’ll be buying about 4 pounds of potatoes, do you know about how many potatoes that is?
Also, I’ve seen a few comments about the flour being too much. If I’m doubling the recipe should I double that and use 6 tablespoons of flour?
Thank you so much! I’m just nervous because I’ve never made these before and I’m making these for my husband’s family since his grandmother can’t anymore.
That would be around 8 large potatoes. I would weigh them at the store in the produce section to be sure. If you double the recipe double all the ingredients. Make sure you cook the flour mixture long enough so it doesn’t taste like flour.
A big hit last Christmas. Making again this year!!!
Thank you!
I’ll give it a 2, with the extra star being for the beautifully golden top. I’m not sure if it was the double layering or what, but everything beneath the cheesy goodness of the crust was a soggy, bland waste of ingredients. I followed the recipe to a TEE, which is unlike me. I generally adjust spices, etc. to my own taste but didn’t this time.
Fabulous & thanks! Loved the cayenned giving this recipe a touch of heat. Will be making again for sure!
Thank you!
Hi!
Would you recommend using evaporated milk rather than regular milk? Thanks! Making this tonight 😋
I think that would be great