Cheesy Scalloped Potatoes

filed under: Food + Drink on May 17, 2019

If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection! If you happen to want an easy Crock-Pot Scalloped Potato, I’ve got ya covered.

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We can’t get enough of this delicious recipe. Either can friends and family! Without fail, someone always requests this recipe after our Thanksgiving dinner.

Cheesy Scalloped Potatoes

The Difference between Scalloped Potatoes and Au Gratin Potatoes

Why is there so much confusion about scalloped potatoes versus Au Gratin Potatoes?  Well, they are very similar.  So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that.  We are basically combining the best parts of both dishes.

A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs.   A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Also, in both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.

How to Make Scalloped Potatoes

Cheesy Scalloped Potatoes

For this recipe, I take a cream sauce and smother it over thick cut potato rounds.  I like to use a mandolin so that our potato slices come out the same every time.  This is seriously the most amazing cheesy scalloped potato recipe that I have ever had.

Cheesy Sauce for Au Gratin Potatoes

How to Make Cheesy Scalloped Potatoes

We like to start by creating a layered base of potato and onion.  This evenly distributes the flavors so that every bit is consistent and amazing.  After you have assembled your masterpiece, you will move over to the saucepan and get started with some melted butter. Then you will mix in flour and salt, creating a base for your cheese sauce. Next milk gets added to the mixture (this is the cream sauce that you normally see in a scalloped potato dish). Finally, you add in the cheese all at once and stir it all up until its melted. Pour the cream sauce over the potatoes, then cover and cook.  Let it bake for a solid hour and a half.  Throw on the broiler at the end if you want a crisp topping (I always do this but you don’t have to).

Cheesy Au Gratin Potatoes

Cheesy Scalloped Potatoes and Ham

So many people have asked if this could be combined with Ham.  Without a doubt.  This would be amazing with the addition of ham!  I would maybe cube it and put it in between the rows of potatoes.  Really, all you need to do is add it to the ingredients list, it will incorporate with the rest of the recipe just fine.  That would take this from a side dish to a knock out the main course!  No matter which way you decide to prepare this cheesy scalloped potatoes dish, you will not be disappointed!  Neither will anyone at your dinner table.  Seriously?  What is there not to love!?

I love to pair this with other holiday favorites like the worlds WORST stuffing, roasted carrots, creamy mashed potatoes and herb butter roasted turkey!

Cheesy Scalloped Potatoes Recipe

4.97 from 31 votes
scalloped-blog1
Cheesy Scalloped Potatoes
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!

Course: Side Dish
Cuisine: American
Keyword: scalloped potatoes
Servings: 8
Calories: 346 kcal
Author: Amanda Rettke
Ingredients
  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400°F (200 degrees C).

  2. Butter an 8x8 casserole dish.
  3. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  4. Season with salt and pepper to taste.
  5. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. 
  6. Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds. 

  7. Pour cheese over the potatoes, and cover the dish with aluminum foil.

  8. Bake 1 1/2 hours (90min.) in the preheated oven.

  9. For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

Looking for more side dish recipes?

Broccoli Cheese Soup

Green Bean Casserole

Easy Scalloped Zucchini

Greek Salad

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Comments

  • Tay says:

    Love it! Soooo good! I want to freeze it too. Should I bake it then freeze it?

  • Kari says:

    Hey! I’ve made this recipe and love it but I want to make it for my sister who has celiacs disease and is gluten-free. Will cornstarch work in place of the flower just as well you think? Thanks!

  • Genevieve Bueras says:

    It was delicious thanks

  • Valerie Cree says:

    I made this and changed it by using sharp cheddar cheese mixed with italian 3 cheese mix. I also used corn starch instead of flour.
    This will be my go to recipe for scalloped potatoes. Thank you for your expertise!

  • Len Stokes says:

    Can’t wait to make this weekend for Family Sunday Lunch… Thanks for sharing ❤️

  • Sandra says:

    Love your site, your pictures, your recipes and the way you write!
    I made this with the addition of a piece of cooked bacon in between each slice of potato and added pepper jack cheese. Cooking time was exact. Delicious and will be making it again!

    • Amanda Rettke says:

      Thank you, Sandra!! I love that addition!

  • William says:

    Great recipe, everyone really enjoyed it. I added some Tonnes to it.

  • Rianna says:

    I wanted to know, are you using a whole slice of onion or a single ring between layers?

  • Jim says:

    Awesome recipe!

  • Sharon L says:

    Can you prepare this ahead of time and bake the next day?

  • Brad Green says:

    To make this Gluten-Free, consider Rice-Flour as a replacement. Corn starch isn’t generally used in the production of Roux, which is what this recipe is using for the base of the cheese sauce.

  • Connie says:

    I love this recipe and I will make it for now on , my family enjoyed the taste.

  • Stacy says:

    Great recipe! I precooked the potatoes, left the skins on and added some garlic olive oil and parsley to the sauce. I used a mixture of Swiss cheese and sharp cheddar.

  • Lizzy R. says:

    Wow! This recipe has ended my search for truly cheesy scalloped potatoes!!! I followed your recipe and thought they turned out so delicious I over ate! I love that it doesn’t call for anything canned too. I doubled the recipe and so I’m looking forward to yummy leftovers 😁 Thank you for sharing this recipe💛

  • Kathi says:

    Easy , warmth, comforting!!!!! Delicious 🤗

  • Emory says:

    This was so amazing! I used Yukon gold potatoes and it turned out great. Also, I used heavy whipping cream instead of milk. As well as equal parts of smoked Gouda cheese and Cheddar cheese for the sauce. My family loved this and I will be making this for other family gatherings!

  • Stacy says:

    The recipe was a huge hit! I will making this again soon!!

  • Dena Kuksuk says:

    This was a great recipe! It was easy, and the potatoes were so tender and flavorful. The sauce was perfect, and the browning at the end made them so yummy! My family loved this dish. Leftovers were just as good!

  • Lekisha says:

    The potatoes were fantastic. My husband said this is a new standard for our house. Will definitely make again.

    • Amanda Rettke says:

      So happy to hear it!!

  • Joanne says:

    These potatoes were delicious. We loved them.

  • T. Mowers says:

    OMGoodness, these potatoes melt right in your mouth. They are so flavorful, if you love cheese you’ll love this recipe.

  • Wendy says:

    So yummy and easy. 😋

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