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. You may also love my Potatoes Au Gratin with Smoked Sausage.

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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 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. 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

4.98 from 49 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
  • ½ teaspoon kosher salt
  • 2 cups whole milk
  • 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

  • Vernaj says:

    I made these yummy potatoes tonight for dinner very tasty with our thick grilled pork chops with carrots green yellow string beans ❤️ Thank you soo much for the recipe!

    Verna j

  • Liza B says:

    These have become a Thanksgiving staple for our family! Thanks so much! Trying in a different shape pan today and hoping all goes well.

  • Christina Caasi says:

    My kids went crazy over your recipe! I minced the onions since I have a picky eater. She never noticed! 2nd time I made this, I boiled the potatoes about 10 mins & was able to cut the cook time to an 50min -1 hour. I did it on accident but both times turned out great!! Ty for sharing!!

  • Debi says:

    These potatoes are amazing. I never found a recipe that I liked to make around the holidays. My search is done!!! Next time I will add bacon or ham bc my family loves it. Thank you for sharing this recipe.

  • Raquel Herrera says:

    Hi Amanda – what can i use to substitute regular AP flour? I am on gluten free diet. Also, can I used regular American cheese instead of cheddar cheese?
    Please advise – thank you so much!

    Raquel

  • Julie says:

    Cheesy Scalloped Potatoes- Can you make this the night before and leave it uncooked until ready?

  • Dorothy Archambeau says:

    These are amazing! I made them for an Easter dinner and the neighbors raved! They fought over the small amount left over! Thank you! ♥️

  • Frank Westrum says:

    Followed the recipe exactly but when I took the foil off it was full of water. The sauce was thick when I put it on the potatoes. What do you think went wrong?

  • May says:

    I made this tonight for Easter and it was great! My fiance loved it. I cooked it without onion. Baked it in my toaster oven at 390 I also added 2/3 cups more cheese to the cheese sauce. I took the foil off for the last 8 minutes for a more textured top. Yummy!

  • Miguel says:

    I’m looking for some low sodium dishes

  • Lori Nelson says:

    I made this recipe for Easter and it turned out perfectly delicious 😋 😍!!! My family devoured them and now will be a staple in our house. Thank you Amanda for your fabulous recipes!!!🥰💜💯

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