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:
-
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
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Scalloped potatoes aren’t supposed to have cheese. That’s the difference between au gratin & scalloped…one has cheese the other does not.
My whole life, my grandma made scalloped potatoes with Cracker Barrell extra sharp cheddar, so after she passed away, I decided to make these in her honor for Christmas dinner. Now, this was delicious. I made it as stated, except I doubled it. I used a food processor to slice the potatoes, which made them all uniform in thickness, and they were so thin I could see through them. That all being said, this took 3 hours to bake. Luckily, I had the forethought to prebake them the night before or we wouldn’t have had any for dinner. I baked them for 2 hours the previous night, then for an hour on Christmas day, and they were perfect. I’m making them again for Easter this Sunday but will not be doubling it this time. All in all, well worth it, but for some reason it took forever to bake.
Hello. Do you need to pre cook the potatoes
No that’s not necessary
I halved this recipe since I was only cooking for 2. I should have made the entire thing because we ate the entire pan and I could have eaten more. These are really good. The hint of cayenne is perfect. YUMMY! Easy to make and easy to follow recipe. Thank you!
Hope you love it!
True scalloped potatoes do not have cheese LOL, potatoes au gratin have cheese.
I want to make this for Easter dinner for my kids and grandkids, planning of serving 12 plus need enough for leftovers. Do I need to adjust the recipe in any way to double the recipe? I might even double and a half.
Yes, I would definitely double. you might need to bake longer but other than that you dont’ need to change anything.
This recipe is amazing! I’ve been making this for years, but yours got raves, best ever! Thank you 🥰
That’s awesome to hear!
I used Russet potatoes, and after peeling them, but before slicing them up, I added a little lemon juice to a bowl and coated the peeled potato with the lemon juice to keep them from turning gray. I was out of milk, so I used a cup of Half n Half and a half cup of water to add to the roux. I also used a loaf pan, because it is just me, and I was using less potatoes for the recipe. But, it turned out great! Good cheesy flavor, and after the hour, the potatoes were just right. I see where several others have suggested they might add onions to this, which I think is a great idea. *I have a favorite Broccoli casserole that portions well for my meals (with lamb or pork chop). One problem, as a single (elderly), is using recipes that make 6 to 8 servings is just too much for me. I don’t want to eat a side dish for 6 or 7 days in a row, just to get rid of it before it spoils.
Bill- I also used a loaf pan and was wondering if that was weird until I read your comment! thank you for putting my mind at ease. The loaf pan is in the oven as we speak!
Great idea, using the lemon juice!
I made this tonight and everyone loved it. I didn’t like that the potatos looked gray and translucent. I used Idaho Gold potatoes. Tasty but looked so unappetizing.
Shoot that usually doesn’t happen with GOlds.
I’m adding onions (Vidalia is my choice) to the cheese saauce
So delicious! Will make this on repeat, thank you!
Thank you!
I’m making scalloped potatoes, ham and a salad for my husband’s birthday dinner. Per his request.
I’m adding some diced onion to this recipe, I add the onion as I make the cheese sauce. Otherwise I’m following the recipe.
I think this recipe will give him a great big helping tonight from his birthday. Then he’ll have more for tomorrow and possibly lunch the following day.
It’s all for him I don’t care for scalloped potatoes myself. I don’t eat anything with chunks of potatoes. Maybe it’s the texture. When I make potato soup I use mashed potatoes. It’s just me!?!
Hope he has a great birthday!
Can this be prepared the day before and cooked then the day of?
Yes, see the notes above.
I made this dish and it was easy and absolutely delicious. I used russet potatoes and mild cheddar cheese because I prefer it to sharp. My family loved it. I will definitely make it again. absolutely wonderful.
thank you
This recipe is delicious! I used Yukon Gold potatoes and my mandolin slicer to get them thin enough. I baked them the amount of time on the recipe and it turned out great! When I make these again I will add just a little more salt to the top(personal preference), but other than that I wouldn’t change anything.
I read through the other reviews and am suspecting that the people that had to bake them 1-3+ hours are not getting their potatoes sliced thin enough….
Yes I think you’re right
I think using a mandolin, and slicing the potatoes almost potato chip thin, would make this a different textured, but just as tasty, side dish. I recently saw someone using a crank cheese slicer for both grating cheese, and (with a slicer attachment) slicing potatoes. The potatoes came out potato chip thin, and I think this would work well for this recipe.
https://www.amazon.com/dp/B07TS1817B/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=cb660d4393132c23d118b35129ed4dac&hsa_cr_id=5190972490101&pd_rd_plhdr=t&pd_rd_r=b863089d-f8f0-402f-aa58-3abfd02cca69&pd_rd_w=pljQv&pd_rd_wg=1g9vg&ref_=sbx_be_s_sparkle_lsi4d_asin_1_img
This was tasteless.
Blanching the potatoes 2-5mins before-hand will ensure potato slices with soft interior. Might be too crisp, otherwise, even after an hour. If blanching, the bake time can be reduced to 40mins (25mins covered in foil plus 15 without the foil to crisp the tops).
Au gratins are with cheese sauce and Scalloped potatoes are milk, onion, garlic, and chive. The folks at General Mills blurted the lines before you were born with their Betty Crocker line which is convenient, but mostly salt. A true gratin is more firm not creamy. The potatoes answer is almost always use a Real Russet Burbank, best high solids and flavor potato ever. Yukon Gold can be one of many different varieties just like russet are mostly tasteless Norkota potatoes now. A true scallop potato goes really great with ham or fish. Cheesy au gratins are best with beef lamb chicken and midnight snack.
Wade you are correct and know your recipes!
Absolutely! I’m sure this recipe is great for au gratin potatoes, but there’s no cheese in scalloped potatoes.
It was my first time making this, and by no means am I a chef, but it was delicious!! Thanks
Yay!!!
This is one of my go-tos. It is hands down the best scalloped potatoes recipe out there. It is very easy to have fun with as well-for ex. I added a layer of leftover ham & peas between the 1st & 2nd potato layer & baked covered for 1hr, topped w/crispy onions, & baked uncovered for 12 min & it was a nice casserole. Fantastic & yummy!!
Delicious! The cheese sauce was perfect, but after cooking for and hour uncovered I ended up covering the potatoes and baking for an additional hour to finally get them cooked the entire way through. 10/10 would make again, just with planning for more cooking time.
I never leave comments, but I feel like you need to know that I couldn’t make this because I couldn’t see the ingredient amounts due to all of the ads. I understand you need to get paid with advertising, but when there are so many that cover the ingredients and instructions, it’s counterproductive. Too bad because the photos looked promising.
Thank you. I will let my ad company know.
I really didn’t have a problem being able to read the recipe although I do know what you mean from my experience on other recipe sites but a little inconvenience is a whole lot better than charging for site entry like Delish now does.
Just made these with the following minor tweaks: Cooked in a glass dish COVERED for 45 minutes and then added crushed potato chips to the top and cooked UNCOVERED for an additional 15 minutes. PERFECTO!
Has anyone tried adding breadcrumbs to the top of this? I’d like to try it but I’m curious if anyone else did it first.
I added crushed potato chips!
When you add cheese, it becomes au gratin! This is a recipe for au gratin potatoes.
This is a fab recipe – the same one (almost) that I have been serving for years. The only difference is that I actually add some red onion and don’t use cayenne pepper. The onion just adds a different layer of flavor and texture. But scrumptious non the less.
Thanks Lisa!
Most people don’t realize a box grater has a potato slicer on one side which makes perfect slices of potato for scalloped potatoes.
That’s useful info! Thank you ☺️
Made this as a side for ham for dinner and it was fantastic! My wife and I love to cook and mess with stuff so we have also made a few variations with this (adding cubed ham and onions etc) and it turns out excellent everytime.
Awesome!
I made this tonight with gluten free flour and cream instead of milk. The cream cheese was a mistake because my bechemel was a thick paste, but I knew what it should look like, so I added milk to thin it out and adjusted the spices and cheese accordingly. The only negative is that now I have way more sauce than I needed (oh no! extra cheese sauce! whatever will I do?) I figure worst case scenario, I just made a yummy potato soup 🤷🏻♀️ thanks for the recipe!
Oops I meant cream, not cream cheese
**Update**
I just got these out of the oven half an hour ago and I would eat the whole pan if it wasn’t almost midnight. These are AMAZING
Scalloped potatoes do not have cheese. Au Gratin potatoes have cheese.
Haha oops!
I used half and half and starch 😊 Super yummy!
I baked these potatoes for almost 3 hrs and they never became soft enough to eat
Disappointed we could not eat them on Christmas ., I baked them additionally the next day… the sauce was tasty.. I used Yukon gold …
That’s strange!
I would say they weren’t thin enough maybe 🤔 next time do them thin enough as our 8 year old said “you can almost see through them” 😉 also cover with foil for half the cook time if you can’t get them all thin.