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!
Can You Make Cheesy Scalloped Potatoes Ahead Of Time?
Yes, you can make these cheesy scalloped potatoes the day before! Simply prepare the recipe as instructed, but stop before baking it. Once you’ve assembled the dish and added the cheese sauce, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. The next day, you can bake it directly from the refrigerator—just be sure to add a few extra minutes to the baking time if needed.
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.
Made this recipe and added cubed ham. It was absolutely delicious!! This will be my go to recipe for scalloped potatoes from now on!
This is the Best recipe! Thank you! I make this every holiday! And even when there isn’t a holiday!
I always make this recipe whenever we have a gathering with the family. It’s always a favorite, no matter where I bring it. I would’ve gave it 6 stars but the rating only goes up to 5. Hugely recommend.
Sidenotes:
1. Use a mandolin to cut the potatoes. and onions
2. Add a generous coat of onion powder on top of the potatoes after you stack them.
My mandolin slices very thin so my potatoes and onions wouldn’t stand up. I layered mine. I had some specialty Gruyere that I needed to use up so I used that instead of the mild cheddar. I also used some Tarragon (It’s the law when your making au gratin potatoes.) Otherwise, I followed your recipe to a T. Smooth, saucy, tender, packed with flavor. It’ll be on my table again and again.
Fantastic! Added finely diced green bell pepper with the onions, nice sharpness which we enjoyed. And fresh rosemary with ground black pepper
Made this first time last night for Thanksgiving and it was gone in record time!! So good even my Keto hubby cheated too. 🤗 Thanks for the recipe.
This is great I thank you. You made the first time making this so very easy. Merry Christmas ⛄🎁 to you and yours
I haven’t made this yet but plan on it for Christmas this year. I wanted to make this the day before and bake on Christmas Day. Is that possible?
She says in the description, you can make it ahead. Cover it tightly and add a few more minutes to the cooking time. I used Gruyere cheese instead of mild cheddar and added Tarragon. The measurements are spot on. It’s the best I’ve ever made!
Thank You so much for You recipe and explanations that You included in Your recipe! It turned out wonderfully and easy. I’ve always like Scalloped Potatoes but never ventured into making them. I am now included this recipe into my meal plans, especially on on the Holidays! Ms Amanda Rettke
Forgot to leave my rating!
Was.pretty great. I made a little more cheese sauce and added grilled chicken and bacon. Yuuummy