Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas, or Thanksgiving!
Being the owner of this food blog since 2008, I’ve found that around Thanksgiving and Christmas I’m on call for everyone – friends, bloggers, family, neighbors for recipe questions that might arise.
Not even necessarily about recipes on my blog, just cooking in general. I absolutely don’t mind at all. I love to help when I can. But my phone is literally blowing up with texts and emails.
That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew.
I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day. Not me.
We all know by now that mornings don’t like me and vice versa. My husband and I don’t talk until at least 10AM to keep things tranquil. He’s not a morning person either. We’re quite the combo.
So you could imagine what kind of response I would write to the person asking me if they can replace the cup of sugar in the cookies with a cup of salt if I responded in the morning.
No bueno. I decided a long time ago that nighttime is the best time. I’m a lot nicer.
These Scalloped Potatoes with cheese, ask me whatever you want about them. They’re fabulous by the way. And that’s coming from someone who loves her mashed potatoes.
The most important thing in scalloped potatoes is to make sure you slice them thin. No one wants to bite into a thick potato. Do they? I sure don’t.
SCALLOPED POTATOES INGREDIENTS
The ingredients in scalloped potatoes are very simple and traditional.
- Potatoes – Yukon or Russet potatoes are best for this dish.
- Butter, flour, and milk – For your roux, these ingredients make the base of a creamy sauce.
- Salt and Pepper – are essential to flavor this dish.
- Cheddar cheese – I like a sharp cheddar cheese because it gives the dish a lot of flavor. You could definitely use any cheese you like.
- Paprika – mostly use for color but adds a little flavor.
WHAT ARE THE BEST POTATOES FOR SCALLOPED POTATOES?
I prefer Yukon gold or Russet potatoes for this dish. Yukon potatoes tend to hold their shape better and don’t need to be peeled but Russets work well too.
WHAT’S THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND POTATOES AU GRATIN?
Scalloped potatoes are traditionally in a creamy sauce whereas potatoes au gratin have a crunchy breadcrumb topping.
Do you see how thin I sliced these?
Here’s the secret sauce. Well, actually it’s called a roux with some milk and cheese whisked in.
Two layers of potatoes and sauce so no potato is left behind.
Then you bake it until you think the cheese is burning. It’s not. It’s just toasting until perfect.
Enjoy! If you’re doubling this cook it in a 9×13 pan!
HOW TO MAKE SCALLOPED POTATOES:
Preheat oven to 350 degrees.
In a small sauce pan, melt butter and stir in flour.
whisk in the milk and season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of the cheddar cheese.
Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
WHAT CAN I MAKE WITH SCALLOPED POTATOES?
Scalloped potatoes are great with ham or turkey, served with a green salad or side such as asparagus or broccoli.
CAN I MAKE THESE AHEAD OF TIME?
Yes. Although it’s not ideal. Potatoes can oxidize when exposed to air. To reduce the chances of this, soak the cut potatoes in cold water for 30 minutes before assembling. Yukon potatoes do not oxidize as fast as Russet potatoes will.
For best results when making ahead, partially bake them. Just bake for 30 minutes, let cool, cover, and refrigerate.
On the day of serving, remove from fridge and let sit on the counter for 30 minutes before baking. Bake for 30-40 minutes uncovered until heated through.
OTHER POTATO RECIPES:
- Ruth’s Chris Sweet Potato Casserole
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potatoes
- Creamy Potato Soup
- Crispy Roasted Potatoes
- Funeral Potatoes
- Slow Cooker Mashed Potatoes
- Ranch Roasted Red Potatoes
- Mashed Potatoes – two Ways
- Buffalo Chicken and Potato Casserole
- 4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese, , divided
- Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).
- In a small sauce pan, melt butter and stir in flour.
- Whisk in the milk very slowly and season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in 1 cup of the cheddar cheese.
- Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.
plan to try tonite
Recipe doesn’t give quantities!??
Honestly, this is the best cheese sauce I’ve ever made.
put bacon bits on top yummy
Tastes great! The sauce was cooking down too much so I needed to add some water to make sure there was enough liquid. I put the lid on the first 30 and the last 30 minutes hoping to really cook the potatoes quicker. It didn’t quite work because at 90 minutes the potatoes still weren’t quite done, but I needed to feed my daughter so they just had to be a little al dente. I didn’t top with cheese and added a few tablespoons of small diced onion when cooking the roux. Black pepper too. Will make again, but will par-cook the potatoes first.
Was the sauce thick when added cheese ?
Is this something that I can make in a crock pot or will the cheese curdle?
I made 1/2 of this recipe as there are only 2 of us. We TOTALL enjoyed the potatoes and had enough for leftovers. It was super easy and quick.
Phenomenal! I followed the recipe exactly (with a bit of onion and garlic powder added, too) and it came out amazing. I made this dish as a last minute “panic” side when I realized I needed another side for our BBQ night. I’ve never made scalloped potatoes before and had everything on hand to whip this up. I set the dish out on the table and within minutes, the first round was gobbled up and seconds were on board. My husband asked me to make them again this week so he can eat them with eggs for breakfast. Thank you!
For the record, our scalloped potatoes have always had cheese!
These were EXCELLENT! Did add dried onion flakes to both layers, and microwaved dish for 10 minutes (covered with Saran Wrap) before adding last layer of grated cheese. Really helped get potatoes done and then cooked uncovered for 25 min in oven. Delish!!!
I will definitely be trying this recipe thank you oh so much
This recipe sounds delicious. I’m planning to make it to take to a dinner party for 9 so I will likely double. Do you recommend cooking the full hour or only partially? I have a hot bag that I can transport it in. Thanks!
I would cook the full time
Can I make this a few hours ahead of time before baking
I ran across this recipe quite some time ago and tried it. It was absolutely amazing.
I typically make mashed potatoes with certain entrees; meatloaf, etc. However, since I found this recipe I never make mashed potatoes any more. The scalloped potatoes are so much better and just as easy to make. Plus, they go with everything, particularly meatloaf, steaks, whatever the meal, these should be your “go to potato” recipe. They are as pretty as they are delicious.
Scalloped potatoes should not have cheese. Make them au gratin potatoes. Too many people doing this now. Some people don’t want cheese so we look for scalloped potato recipes.
Scalloped potatoes traditionally do not include cheese, but some newer recipes may add it as a modification.
Au gratin potatoes call for sprinkled cheese between potato layers and on top.
I’ve made these several times delicious each time. I like the simple ingredients the recipe calls for. Thank you for sharing💕
Really good recipe!
This recipe is great.. It really is..
I guess I just don’t understand how an 8×8 pan = feeding a crowd?
For most people a normal size pan is 9×13.
Just wondering at the headings it is under.. not the recipe itself.
Valid point. Not sure why it has that label either.
No offense, but scalloped potatoes don’t have cheese. Au gratin potatoes do. It’s not about what kind of topping.
Came out amazing! Will make again!
Made these for our Christmas gathering on Jan. 14 (everyone was sick during the actual day so we postponed our family gathering until everyone was healthy). Anyway, these scalloped potatoes were a hit. I made a double batch for our big group. I followed the instructions exactly, but because my 9X13 casserole was full – I covered the dish with aluminum foil and cooked for 50 minutes. I then uncovered it, added the remaining cheese, and cooked uncovered for about 15 minutes, and broiled for another 5 minutes. I think it would have been fine cooking uncovered as instructed, but I was nervous about the potatoes not cooking all the way through. Either way, these were so delicious. EVERYONE, raved all night about the potatoes (not kidding)! I am pretty sure everyone had a second serving because there were hardly any left. Thank you for this wonderful recipe!
Please give measurements, not just the ingredients. Thanks. Also recipe does not say how many potatoes to use.
Everything IS listed in the recipe.
Hit the Jump to Recipe button for ingredient amounts.
Recipe doesn’t give quantities!??
Most didn’t mention this. Everyone guessing?
These were pretty good! I only had a cup of milk, but also had about quarter cup of heavy cream that I used. They cooked for about 45-50 min. It’s a keeper 🙂
LOVE, LOVE, LOVE these!! Made a trial batch which lasted 24-hours, almost. Doubled the recipe for Christmas Eve dinner and they were devoured!! Thank you!!
I am making these again! Only change is that I will shorten the dash of cayenne, perhaps only half way across the kitchen. My first try had a little too much heat.
Fabulous recipe. The only problem I had was with the potatoes not cooking through. I did double the recipe and followed it exactly. Should I have precooked the potatoes? I used a mandolin to perfectly slice them super thin but they still took almost two hours to bake.
I made these for New Year’s Day 2023. What a hit! My daughter said they are “off the chain” and my wife ordered me to save the recipe. Follow the recipe, without any modifications, and you are guaranteed a spectacular side dish.
Haha Thank you!
Made for Christmas dinner – just great – guests loved it – no leftovers! :>(
I made this recipe a while ago with ham. I’m doing it again to day to use up some of the leftover ham from our holiday meal. Great recipe, easy to follow instructions.
I made these for my family’s Christmas dinner. Such an easy recipe and they turned out SO good. There were no left-overs. Creamy, cheesy goodness!
This recipe is labeled scalloped potatoes. Au gratin potatoes have cheese. Scalloped potatoes have a creamy sauce, typically no cheese.
Prepared for Christmas dinner and it was a hit! Doubled the recipe and used Larry’s instead of plain salt. That was the only tweak. Will be making again.
Turned out delicious. My partner and I made a few small changes: we did three layers of potatoes instead of two, and added some sauteed onions. In a cast iron skillet, with an oven that runs a little hot, the cooking time was just over 50 minutes. I’d definitely make these again. Oh and: I did one-and-a-half times the recipe, and five people at dinner (including me) ate up nearly the whole thing.
This is a great recipe, it’s so versatile. I added a clove of garlic, dried chives and parmesan cheese between the layers. Wow!
Mine needed an extra 10 min to cook.
These came together very quickly on a busy weeknight and they turned out delicious! My oven runs a little hot so I found about 50 minutes to be sufficient for the perfect texture. I’ll be making these scalloped potatoes again soon!
Amazing! I don’t usually leave reviews, but this was too good not to come back. I haven’t had scalloped potatoes since I was a kid, and taking the first bite was like walking down memory lane. I made as written, with some garlic and onion powder added to the sauce for personal taste. In an 8×8 I cooked for an hour and 15 minutes – this made them perfectly soft and melt in your mouth.
Thanks for leaving a review!
Actually, the difference between Scalloped and Au Gratin is the cheese. Scalloped potatoes don’t have cheese
Hi! I am going to make this for Christmas Eve dinner. I’m going to double this so I’ll be buying about 4 pounds of potatoes, do you know about how many potatoes that is?
Also, I’ve seen a few comments about the flour being too much. If I’m doubling the recipe should I double that and use 6 tablespoons of flour?
Thank you so much! I’m just nervous because I’ve never made these before and I’m making these for my husband’s family since his grandmother can’t anymore.
That would be around 8 large potatoes. I would weigh them at the store in the produce section to be sure. If you double the recipe double all the ingredients. Make sure you cook the flour mixture long enough so it doesn’t taste like flour.
A big hit last Christmas. Making again this year!!!
I’ll give it a 2, with the extra star being for the beautifully golden top. I’m not sure if it was the double layering or what, but everything beneath the cheesy goodness of the crust was a soggy, bland waste of ingredients. I followed the recipe to a TEE, which is unlike me. I generally adjust spices, etc. to my own taste but didn’t this time.
Fabulous & thanks! Loved the cayenned giving this recipe a touch of heat. Will be making again for sure!
Would you recommend using evaporated milk rather than regular milk? Thanks! Making this tonight 😋
I think that would be great