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
Equipment
- Medium saucepan I like this one from Kitchenaid!
- Mandoline (optional)
- 2-Quart baking dish I use a glass baking dish like this one!
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.
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Can I use skim milk? Also is the shredded cheese ok to use or should I shred it from a block? Thank You
You can use skim milk…..but it will not be as good. I’ve tried it. It is much better to always shred your cheese from a block, especially when you use it for a sauce. Packaged shredded cheese is coated in stuff you don’t want to eat and it doesn’t melt as well.
Delicious
Cooking these tonight. Can’t wait to try. I had to make some alterations because of what I had on hand. I’ll keep you posted. But I used red onion instead of yellow, and cheddar jack cheese because that’s what I had. But I added some fresh grated parmesan for some zing. Really excited for some comfort food tonight 🙂 thanks for the recipe.
How many lbs is 4 potatoes? My experience is russets can vary from tiny to huge.
Correct, they can vary in size which is why I opted to share weight. 🙂
I cant find the weight any where. Maybe I’m missing it, but I just looked again. These look delicious, and I’m really looking forward to trying the recipe. Either weight or volume(cups sliced) would be so helpful.
It doesn’t say weight at all..or I’m blind too.
Hey Amanda,
There isn’t weight notated anywhere. Please help!
Thanks!
What weight are you looking for?
I find this recipe is perfect with 2 pounds of potatoes (2lbs after peeling, if you’re peeling). I, like you probably, banged my head against a wall while trying to compare to other recipes that say the pounds the ratios of milk, cheese, butter, and flour. 2 pounds is where I landed. I make them in a 6 or 8 pound version every year at Easter and never any leftovers.
very easy to make and delicious!
Can you freeze leftovers?
What non dairy product can I use instead of milk
You could probably use vegetable stock instead of milk. It just won’t be as creamy but will still thicken up.
I used non dairy milk and butter. If you do this, I recommend to add an extra tablespoon of flour to thicken better.
Can I make this a day in advance and reheat?
Same recipe I use except you have to add garlic 😋
Would this work prepping in advance and then baking the day off? Or do you think it would effect the potato’s?
You can definitely get the potatoes started. After cutting them, store them in the refrigerator covered in water for up to 24 hours. Make sure they are submerged to avoid discoloration.
I’m hoping to make this recipe for Easter tomorrow. I have read through your recipe several times and haven’t been able to find the weight of the potatoes. You said you included it but I have looked and have had no luck finding it. The russet potatoes in stores near me vary in size a lot so the approximate weight would be very helpful. Could you please provide the weight of the potatoes? Thank you!
It’s about 2 pounds