Cheesy Scalloped Potatoes for a Crowd

My Cheesy Scalloped Potatoes are always a favorite, but sometimes you need a little more to go around. This Cheesy Scalloped Potatoes for a Crowd recipe takes that same creamy, cheesy potato goodness and scales it up for holidays, family dinners, potlucks, and bigger gatherings.

It uses the same tender potatoes, sweet onions, and rich cheddar cheese sauce everyone loves – just in a larger 9×13 pan so there’s plenty to share. It can feed 16! I love how comforting these potatoes are. The layers bake together into a side dish that always disappears fast.

Ingredients & Substitutions

• Russet Potatoes: Russet potatoes are my favorite for scalloped potatoes because they become tender and creamy while baking. Slice them evenly so they cook at the same rate. You can also use Yukon Gold potatoes for a slightly buttery texture.
• Yellow Onions: Onions add flavor and a little sweetness as they bake. You can leave them out if you prefer, but they add so much to the final dish.
• Unsalted Butter: Butter helps create the rich, creamy cheese sauce. I like using unsalted butter so I can control the salt in the recipe.
• All-Purpose Flour: Flour helps thicken the sauce so it coats every layer of potatoes.
• Kosher Salt: Salt brings out the flavor of the potatoes and cheese. Add more at the end if needed.
• Whole Milk: Whole milk makes the cheese sauce creamy and smooth. Room-temperature milk blends into the sauce more easily. You can use 2% milk, but the sauce may not be quite as rich.
• Mild Cheddar Cheese: Cheddar gives these potatoes their classic cheesy flavor. You can use sharp cheddar for a stronger cheese flavor or swap in another good melting cheese, like Monterey Jack or Gruyère.
• Black Pepper: Pepper adds a little extra flavor and balances the creamy sauce. Add as much as you like before serving.

Tips for the Best Cheesy Scalloped Potatoes

1. Slice the potatoes evenly. Try to slice the potatoes into even ¼-inch slices, so they cook at the same rate. A mandoline can help make this step faster and easier.
2. Use room-temperature milk. Room-temperature milk blends into the sauce more smoothly and helps create a creamy cheese sauce.
3. Shred your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded cheese. It helps the sauce stay creamy and smooth.
4. Let the potatoes rest before serving. Let the potatoes sit for about 10 minutes after baking. This gives the cheese sauce time to thicken and makes the potatoes easier to serve.

FAQs

Can I make these scalloped potatoes ahead of time?

Yes! You can make these potatoes ahead of time and reheat them when you are ready to serve. Bake them as directed, let them cool, then cover and refrigerate. Reheat in the oven until warmed through.

Can I use a different type of potato?

Yes! Russet potatoes work best because they become soft and creamy as they bake, but Yukon Gold potatoes are also a good option. They will have a slightly buttery texture.

Can I add ham or other meat?

Yes! Diced ham is a great addition and makes these potatoes even heartier. You can add cooked bacon, sausage, or shredded chicken, too. Just make sure any meat is fully cooked before adding it to the dish.

How do I know when scalloped potatoes are done?

The potatoes are done when they are tender and easy to pierce with a fork. If the center potatoes still feel firm, continue baking until they are soft.

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes are typically made with a creamy sauce, while au gratin usually includes cheese and often breadcrumbs on top. I have a full comparison here.

How to Store Cheesy Scalloped Potatoes

Store leftover scalloped potatoes in an airtight container or cover the baking dish tightly with foil. Keep them in the refrigerator for up to 4 days.

To reheat, warm them in the oven at 350°F until heated through. You can also reheat smaller portions in the microwave, but the oven helps keep the creamy texture and cheesy topping.

Can I Freeze Cheesy Scalloped Potatoes?

Yes, you can freeze scalloped potatoes! They are a great side dish to make ahead for holidays, family dinners, or busy days.

Let the potatoes cool completely, then place them in a freezer-safe container. Cover tightly and freeze for up to 2 months.

When ready to serve, thaw the potatoes in the refrigerator overnight. Reheat them in the oven at 350°F until warmed through. Add a little extra cheese on top before reheating if you want a fresh, cheesy finish.