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.
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.
Scalloped Potatoes vs. 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.
What Potatoes are Best for Scalloped Potatoes?
When choosing a potato for scalloped potatoes, I recommend a Russet potato (like I used for this recipe) or Yukon Gold potatoes. These two kinds of potatoes are starchy enough to help thicken the sauce and they will also turn out soft and tender. If you choose a more waxy potato, they may not soften up. Also, slice the potatoes as evenly as you can (which is why I recommended a mandoline earlier). Keep the thickness from 1/8 of an inch to 1/4 of an inch to ensure the potatoes are cooked evenly.
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!
More Side Dishes
Cheesy Scalloped Potatoes
Ingredients
- 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion, sliced into rings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk, room temperature
- 1 ½ cups mild cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Preheat oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
- Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
- 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.
- Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
- Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil.
- Bake for 85-90 minutes, or until the potatoes are tender.
- For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
- Season with salt and pepper to taste and serve.
Did you make this recipe?
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I made this recipe for Easter Dinner this year and it was a RESOUNDING success… even by my 75 year old mother who LOVES and has her own taste for scalloped potatoes, as well as a 73 year old who has never liked them! Changes I made to increase flavour was add garlic and onion powder, and I used 10% cream and water and a bit less water, (didn’t have the milk suggested on hand), as well as marble cheese, (all I had on hand as well). This one was labelled, “A keeper”, by everyone at the table. I have printed it out, with the added notes of garlic and onion powder because if you like flavour, it really kicks it up a notch! Thank you for the great recipe!
Love garlic in it and onions chopped up, taste great. I like to use a sharp chedder cheese in it some as well, make it more flavorful too! I always use milk in it but today I used can milk which I think taste even better.
“A bit less flour, not water”, in my last post
Can you use velveeta in this?
Can I use whipping cream instead of milk??
Hey! I’ve made this several times and make it a meal by adding diced ham on top. I’m wondering what you would recommend for freezing it? I’d like to make a couple for postpartum. Would you bake it first and then freeze and just reheat? Or freeze unbaked and thaw and bake? Thanks for responding!
This is now my GO TO when it comes to Scalloped Potatoes!
Sooo GOOD….and EASY!
Can this recipe be set up ahead of time and either refrigerated or froze to bake at a later date?
Excellent!
Made this for a family dinner last night. It was a huge hit! I have a hard time sticking to a recipe… I added 1/4Cup Cream (1/2&1/2), and 1/2Cup Parmesan Cheese. Everyone gave it an A+
Will definitely keep using this recipe!
I’ve made this three times now. Altered slightly and added diced ham … family loves it
Good ol potato scallop the way it was growing up, the best!