Scalloped Potatoes
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!
SCALLOPED POTATOES
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:
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Preheat oven to 350 degrees.
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In a small sauce pan, melt butter and stir in flour.
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whisk in the milk and season with salt and cayenne.
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Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
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Reduce heat and stir in 1 cup of the cheddar cheese.
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Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
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Pour half of cheese sauce over potatoes.
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Repeat with second layer of potatoes and cheese sauce.
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Sprinkle the remaining 1/2 cup of cheddar cheese on top.
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Top with some paprika for color.
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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
Scalloped Potatoes
These easy Scalloped Potatoes are a classic dish that you cannot go wrong with. Layers of potatoes, cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect side dish to Easter, Christmas, or Thanksgiving!
Ingredients
- 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
- paprika
Instructions
- 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.
Notes
Source: Food.com
If doubling, use a 9x13 pan.
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Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
There isn’t a great explanation of making sure to pour and whisk the milk slowly, so you don’t break the roux. That’s why a lot of the comments say the sauce never thickened. Also, I cooked covered for an hour and then took the foil off for an extra 20 min. Came out great!
I made this but for some reason the sliced Potatoes never cooked. I cut the potatoes thin. Not sure what happened but I had to throw the dish out. I had the temp at 350F uncovered but after 2.5 hrs, I gave up.
So strange. I have no idea why
Help did everythig yesterday as suggested uncovered today and it is all very watery!
The one thing my adult child asked me to make was something like this. I’ve never made these before and wasn’t sure I wanted to, really. Man, I am so glad I did! So delicious!! FYI- I substituted flour for gf flour and it worked just fine. Thank you!!
Good to know!
I made the sauce accordingly to recipe and it looks great but when applying on the potatoes it doesn’t look like enough. Will it be enough moisture and cream with the potatoes? Can I add more sauce after I have cooked it for 30 mins so when I finish cooking them tomorrow or will it not cook correctly.
You can add more but you shouldn’t need to
Ugh! I should have read the comments first. I made them ahead of time and just looked at them then are grey and base has separated I can only hope for the best tomorrow when they go in the oven. Fingers crossed!
Can I use Oatmilk instead of cow milk?
Sure!
Scalloped potatoes have NO CHEESE in the sauce but made with a simple bechamel white sauce. Your recipe is Au Gratin Potatoes made with cheese. Just posting to clarify the two dishes as some people are confused by Scalloped Potatoes and Au Gratin Potatoes. Thank you
Thanks for the recipe. Scrumdeliumptious! Alongside some grilled chx thighs and asparagus… MONEY
I made this recipe it was wonderful, I could never get mine to thicken right, but your recipe was awesome
great!
Your scalloped potatoes look yummy. Just so you know, the roux is the mixture of the butter and flour when cooked together and it’s used as a base for sauces. In this case, once you add milk (liquid) it becomes a bechamel sauce
Recipe looks fabulous (the photo). In the past I have had the potatoes turn grayish after cooking. I heard that parboiling them first helped with that. Have you experienced this or have any tips to avoid this? Thanks so much!
I am planning to make these for a crowd on Christmas Day for a crowd. If double the recipe and use 9 x 12 baking sheet, should I cook longer? Also, I see some people added onions. What do you think about that?
Yes you will probably need to cook longer and I love onions but not all people do
Just making your scalloped potatoes .I would like that chocolate chip pie .thanks
So many adds and so confusing to find the ingredients that I’m not using the blog anymore…it’s creams get a virus or epilepsy from the flashing amount of adds….good.gosh
I am going to make these, double the recipe, add ham chunks and onion!!! Can’t wait!
I am doubling the recipe, 9X 13 pan, so should I bake an additional hour? should I cover it at any time?
Hi did she reply back to you? I have the same questions on doubling the recipe
For those worried about discoloration; I soak my sliced or grated potatoes before cooking. Even a 15 minute water bath can make a huge difference to the starches the cut potatoes release, If you have more time; switch out the water every 30 minutes or so. The longer the better 👍
I plan on using this recipe for dinner tonight and adding thinly sliced sweet onions. My family loves onions and if I can slip even the most minor vegetable in, I’m doing it! 😉
I’m also calling this Scalloped Potatoes Au Gratin when I serve it, so there’s no mistaking what it is 🤭
Merry Christmas! Thanks for the recipe and the funny comments! 🤓
I would watch it to see if it’s browning too much. You might have to add more cooking time but it will vary
If I double the Scalloped Potato recipe to include a 9×13″ pan, do I increase the oven temp and the overall baking time? If so, to what and what? Thanks.
You may need to bake longer but it will depend on your dish and oven so I can’t verify exactly how long
Based on the reviews, I am very eager to try this out tonight. This is my first from scratch scalloped potato attempt, so — 1. Do I need to peel the potatoes first? 2. Is a metal baking dish (9*9) an acceptable substitute for a glass casserole (I’m not getting a clear answer online). Thanks for the recipe, and I will definitely follow up with results!!!
Yes peel the potatoes first and a metal baking dish should be fine
If my mother were alive, she would be 101 years old. When I was young, she used to make scallop potatoes. Recently, my husband and I were on a cruise and they served what they called scallop potatoes. My husband said, “I like these, why don’t you make them? I said, “my mom made them and I didn’t like them.” I said, what is in the recipe your eating? I said, “my mom just made them with milk and potatoes.” He said, “these have cheese in them” I looked up scallop potatoes with cheese and found yours. Who cares if they’re Augratin on Scallop? It is what the husband wants.
These sound delish however scalloped potatoes do not have cheese on them these are augratin potatoes ..
Wonderful au gratin potatoes!
I didn’t have sharp cheddar so I used medium, but the results were still fantastic. I will never use boxed again. I feel more confident about making béchamel sauce now. The description and video really helped!
These look great and I am going to make these,but I do have to say True scalloped potatoes do not contain cheese , but who cares ,we just want yummy..thanks for recipe
Can this dish be made ahead or frozen?
So simple yet so wonderful!
Thank you Bonnie!
Taste great, but the cheese sauce broke, or curdled. I’ll try it again, but use a higher fat dairy like half&half or a bit of cream.
You could also try letting the milk get to room temperature first or adding it slower. The mixture has to emmulsify and adding cold milk too quickly can cause the sauce to seize up. It will get a little thicker, like a paste, when adding it slower and then the more you add, the more liquid it will become. Let it thicken slightly before adding your cheese too. And preshredded cheese is usually coated in a starch to prevent clumping in the package, so if you’ve used that, the cheese won’t melt properly and the mixture will turn an odd consistency. Hope this helps. 🙂 broken sauces are no fun.
Foolproof. And that is saying something with me. I mandolin my potatoes after the sauce is done so the potatoes don’t go pink while waiting.
My kids love these and so do I.
So happy to hear this!
I am making these scalloped potatoes today, for Thanksgiving, after having made them several times before. We love them! It’s a simple recipe and absolutely delicious. I am also making your chocolate chip pie – it’s in the oven. I love your recipes!
Aw thank yoU!
Hello and Happy Thanksgiving!!
Is it okay to use Tapioca Starch/Flour(or corn starch ect..) for a gluten free version of this? I really want to make these, and just found the recipe. Lol. I will give it a shot, because this is totally last minute. But that is a question, others may like to know as well! Thanks for the recipe!!
I made these for the first time on Thanksgiving and they came out great, and were very easy to make!
I haven’t tried it but I don’t see why not/
A tapioca starch/rice flour blend works good for making a roux.
https://gfreefoodie.com/how-to-make-gluten-free-roux/
I made these for Christmas dinner today for the first time. Doubled the recipe and used cheddar, smoked cheddsr, and smoked gouda cheeses. Family went nuts! This recipe is a keeper!
Awesome!
This dish was so much fun to make. It is in the oven now and we can’t wait to try it. Thank you so much. And disregard Karen comments. You are awesome!
Ha thank you!
These aren’t scalloped potatoes. These are au gratin. Scalloped potatoes don’t have cheese in them.
Wow….what a waste of time to leave behind a comment like this. Hope your day gets better and Happy Thanksgiving! This recipe is delicious, no matter what you call them. Thank you for a great recipe for Thanksgiving 🙂
Thanks for commenting this.
Some people who are newer to cooking wouldn’t know this and it might point them in the right direction of what they are looking for.
The recipe is great by the way I recommend it.
Wow Colin thanks for spreading thanksgiving cheer 💜🧡💚 hope you have the day you deserve!
I’m 73 Italian and a great cook, honey these are best I ever had. Made again layered with thin pieces of ham and a little bit thin slices of onion. Baked as directed followed your recipe turn out fabulous. Maid this my for 30 years . Did it your way for my husband my grown boys and they said sorry mom hers is better. Cooking for 50 yes well I’m ordering 3 of your books Scrumptious for me 2 christmas gifts. Who says you can’t teach an old dog new tricks,not me. Thanks
Thank you Kathie! And thank you for ordering my cookbook!
Colin let’s admitt it Christy’s potatoes are the bomb. You can call them anything. You need to buy her cook book and learn to cook and you can call kyour dishes whatever you like. 73 yr old mom