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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
My 92 year old mother went back for three helpings. I think we can all agree that puts this recipe in the ‘keeper’ pile.
I made only two small changes to the recipe. I added a tablespoon of chicken bouillon and about a teaspoon of time to the milk mixture. Because I eat gluten-free I use cornstarch instead of flour.
Thanks for a good recipe!
Good day, can you give me your directions for making this recipe gluten free. I would love to try this recipe but also cannot have gluten.
Q: could this recipe be made with Gruyère instead of cheddar cheese?
Thank you for this recipe. I had to quadruple it for a restaurant sized pan. Added parsley and covered the top with bacon bits. Very thankful you posted this recipe!!!
Hi! I’d love to try making this for a party of around 25 people, so I will probably make it in a large baking tin (21” x 13”). Any recommendations for a large batch like this? Obviously the cook time should be longer, but do you think the sauce would dry out if they cook much longer than your instructions for the small batch?
Hi Kerri! I haven’t tested this recipe is that size baking dish, so can’t speak to its effectiveness. You could also make several smaller batches just to be safe.
Have you tried making this for a party of 25? You could parboil your potatoes so your sauce won’t dry out, and your potatoes will be done.
My recipe is pretty much identical to this one, but I don’t cook it at 400 for no 85-90 minutes! I would think it would be burnt to a crisp. I bake mine at 350 for about 35 minutes. But I also cook my potatoes til they’re half done first.
Sounds like a different method. 🙂
Yes this recipe didn’t call for cooking potatoes ahead so it will definitely take the 1 1/2 for the potatoes to cook till tender.
The foil over top keeps it nice and moist.
I also added a ranch packet and it’s delicious. I also used 2% milk instead of whole milk. It’s still good. I would’ve added bacon pieces if I’d had any.
Doubled this recipe glad I did my family loved it .Thank you for sharing this easy great resipe
Can you make this recipe ahead of time?
Also wondering if this would be an easy make ahead ?
Making this recipe right now .
It smells soooo delish.
How was it?
Anyone made this the day before?
Can I use regular butter instead of unsalted and leave out the kosher salt.
You can use salted if you prefer.