Cheesy Scalloped Potatoes

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Cheesy Scalloped Potatoes are the ultimate easy classic side dish of perfectly cooked sliced potatoes layered in a creamy cheese sauce and baked crisp in the oven. These home-cooked cheesy scalloped potatoes are easy to make ahead of time, come out perfect every time and are a must-have when it comes to holiday side dishes.

Cheesy Scalloped Potatoes

Can we take a minute to talk about easy cheesy potato side dishes? Because trust me, these Cheesy Scalloped Potatoes are at the top of my list! C’mon, who doesn’t love cheesy, creamy, crazy-good scalloped potatoes?

Before I forget .. looking for holiday side dishes? You have to try my Baked Mac n Cheese, Green Bean Casserole and Wild Rice Pilaf.

Whether you know them as scalloped potatoes or potatoes au gratin, believe me when I say cheesy potatoes are a must have when it comes to comfort food, especially around the holidays.

Easy holiday side dishes will make or break a holiday meal and we all know there had better be a steaming casserole dish on that table with scalloped potatoes in it or there will be trouble! .. and yes, it will probably be ME that starts that fight. #cheesypotatoesforlife

Scalloped potatoes can be intimidating. Cook those scalloped potatoes too long, they are mush.  Don’t cook them long enough and they are crunchy.  And let’s not even talk about how much salt to use ….

I myself know that it took me rewriting this Cheesy Scalloped Potatoes recipe probably five times before I finally had a recipe to fall in love with. This is that recipe!

Scalloped Potatoes

WHY THESE SCALLOPED POTATOES ARE THE BEST

  • Perfectly cooked potato slices in a cheesy, creamy, garlicy sauce baked perfect every time.. (drool!).
  • This recipe has been made over and over again, perfected to be your new favorite no-fail side dish recipe
  • Super easy recipe that anyone can make, regardless of their experience in the kitchen.
  • Easily make this dish ahead of time and save yourself time and trouble if you making this for a party or holiday meal.
  • Completely portable .. show up at any gathering or holiday dinner with these and you will be the star every time.
  • This scalloped potato recipe can also be transformed easily into a slow cooker recipe.

To make these cheesy scalloped potatoes, you will need:

  • Yukon gold potatoes: Starchy potatoes work best for scalloped potatoes. You can use Russet potatoes but I like Yukon potatoes for their nice creamy texture and buttery flavor.
  • Shredded cheese: It’s important to use a cheese that melts beautifully for this recipe.  I like to use a sharp cheddar because I can taste it. I like my cheese sauce a bit sharp so I also like to add Parmesan cheese for that same reason. But if you prefer a milder taste, great substitutions would be gouda, fontina or gruyere. 
  • Sliced onion: For extra flavor.  
  • Garlic: There’s nothing better than a garlicy cheese sauce 🙂 I use six cloves but you can use anywhere from four to eight cloves, depending on your level of garlic obsession.
  • Fresh thyme: Complements scalloped potatoes perfectly.
  • Creamy sauce: In lieu of heavy cream, I use butter, flour and milk to make a roux or béchamel style white sauce. I also throw a bit of chicken stock in the mix for flavor.

HOW TO MAKE PERFECT CHEESY POTATOES

To make these Cheesy Scalloped Potatoes start by preheating oven to 400 degrees and spray a 9 x 13 baking pan with nonstick spray. 

Melt the butter in a large skillet over medium high heat. Add in onion slices and saute for 4-5 minutes or until they are translucent. Next, add in the minced garlic and cook for 1 minutes. 

Add in the flour and whisk to combine. Let cook for 1 minute then whisk in the chicken stock and milk. Whisk out any lumps before stirring in salt, pepper and thyme. 

Cook for 1-2 minutes until just starting to simmer (don’t boil!). Remove from heat.

Wash, dry and slice potatoes thin.. about 1/4 inch thick.

Spread half of the potatoes in an even layer in your baking pan and pour half of your sauce on top. Sprinkle with 1 cup of shredded cheese and half of the Parmesan cheese. 

Repeat the layering with the other half of potatoes and sauce then top off with the remaining Parmesan cheese then the shredded cheese.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and then bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

When done, remove the pan, sprinkle with fresh thyme or chives and let rest for 10 minutes before serving.

Cheesy Scalloped Potatoes

PRO TIPS FOR PERFECT POTATOES

  • You can use Russet, red potatoes or Yukon potatoes for this dish.. it’s completely up to personal preference.
  • If you like a mild cheese sauce experience, try using fontina or grueyre cheeses.  If you like a little punch to your sauce, go with sharp cheddar and Parmesan.
  • Spray the underside of your aluminum foil with nonstick spray before covering your dish to bake. It ensures your cheese sauce won’t stick to the foil.
  • Make life easy and grab a mandoline slicer either from a store or online for perfect, no-fuss potato slicing.
  • I don’t recommend using pre-shredded cheese for this recipe. Pre-shredded bags are convenient but the preservatives and anti-clumping ingredients in them don’t melt well and can make your dish oily. Instead, grab a block of cheese and shred it yourself just before baking.  

WHAT IS THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND AU GRATIN POTATOES?

The main difference between scalloped potatoes and au gratin potatoes is cheese and toppings.  In scallop potatoes recipes, the potatoes are cooked in a cream sauce but with no cheese. 

The au gratin potatoes are made with cheese but usually have a breadcrumb topping. Technically this recipe is more au gratin potatoes than scalloped potatoes but I just went with what I’ve always call them.

HOW TO MAKE AHEAD OF TIME

When it comes to the holidays, time and oven space are both valuable commodities. I get asked a lot if scalloped potatoes can be made ahead of time. Heck yes they can!! Simply bake the scalloped potatoes and let them cool completely to room temperature.  Cover tightly and refrigerate for up to 2-3 days.  When needed, bake covered (with foil) at 350° for 30 minutes, or until warmed through.

SLOW COOKER SCALLOPED POTATOES

If you are looking to free up your oven and want to make this scalloped potato recipe in your slow cooker, simply follow the instructions but layer your cheesy masterpiece in a slow cooker sprayed with nonstick spray instead of the baking dish. Cover and cook on LOW for 8-10 hours.

EXTRA ADD-INS FOR EXTRA FLAVOR

This recipe is for classic scalloped potatoes but you can certainly add in some extra ingredients for some extra big flavor.

  • Mushrooms
  • Diced ham
  • Peas
  • Broccoli
  • Bacon or crumbled sausage
  • Green chiles and pepper jack cheese

This Cheesy Scalloped Potatoes recipe is super easy and even someone who maybe doesn’t cook that often will be able to serve up an amazing easy cheesy potato dish with no problems whatsoever. 

So whether you are preparing a big meal for your family and friends this weekend or you are just looking to treat yourself, I hope these Cheesy Scalloped Potatoes make it to your dinner table soon.

MORE POTATO DISHES YOU WILL LOVE

ENJOY!

Cheesy Scalloped Potatoes

If you’ve tried these Cheesy Scalloped Potatoes, please don’t forget to rate the recipe and let me know how you it came out in the comments below.

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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes are the ultimate easy classic side dish of perfectly cooked sliced potatoes layered in a creamy cheese sauce and baked crisp in the oven. These home-cooked cheesy scalloped potatoes are easy to make ahead of time, come out perfect every time and are a must-have when it comes to holiday side dishes.
Heather - A Wicked Whisk
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Serving Size 12

Ingredients

  • 4 pounds Yukon Gold potatoes 1/8 - 1/4 inch sliced
  • 4 tablespoons butter
  • 1 small onion peeled and sliced thin
  • 6 cloves garlic minced
  • 4 tablespoons all purpose flour
  • 2 cups whole milk
  • 1 cup chicken stock
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme, divided
  • 16 oz sharp cheddar cheese, divided shredded
  • 3/4 cup parmesan cheese, divided grated
  • chives, parsley or green onion for garnish

Instructions

  • To make these Cheesy Scalloped Potatoes start by preheating oven to 400 degrees and spray a 9 x 13 baking pan with nonstick spray. 
    Melt the butter in a large skillet over medium high heat. Add in onion slices and saute for 4-5 minutes or until they are translucent. Add in the minced garlic and cook for 1 minutes. 
  • Add in the flour and whisk to combine. Let cook for 1 minute then whisk in the chicken stock and milk. Whisk out any lumps before stirring in salt, pepper and thyme. 
    Cook for 1-2 minutes until just starting to simmer (don't boil!). Remove from heat.
  • Wash, dry and slice potatoes thin.. about 1/4 inch thick.
    Spread half of the potatoes in an even layer in your baking pan and pour half of your sauce on top. Sprinkle with 1 cup of shredded cheese and half of the Parmesan cheese. 
  • Repeat the layering with the other half of potatoes and sauce then top off with the remaining Parmesan cheese then the shredded cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove the foil and then bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  • When done, remove the pan, sprinkle with fresh thyme or chives and let rest for 10 minutes before serving.

Notes

PRO TIPS FOR PERFECT POTATOES

  • You can use Russet, red potatoes or Yukon potatoes for this dish.. it's completely up to personal preference.
  • If you like a mild cheese sauce experience, try using fontina or grueyre cheeses.  If you like a little punch to your sauce, go with sharp cheddar and Parmesan.
  • Spray the underside of your aluminum foil with nonstick spray before covering your dish to bake. It ensures your cheese sauce won't stick to the foil.
  • Make life easy and grab a mandoline slicer either from a store or online for perfect, no-fuss potato slicing.
  • I don't recommend using pre-shredded cheese for this recipe. Pre-shredded bags are convenient but the preservatives and anti-clumping ingredients in them don't melt well and can make your dish oily. Instead, grab a block of cheese and shred it yourself just before baking.  

Nutrition

Serving: 12ea | Calories: 441kcal | Carbohydrates: 32.7g | Protein: 21.8g | Fat: 26.1g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 543mg | Fiber: 4.5g | Sugar: 5.1g | Calcium: 430mg | Iron: 0.9mg

Update Notes: This post was originally published in November of 2017 but was republished with an updated recipe, new photos, step by step instructions and tips in March of 2020.

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