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. You can prepare these up to two days ahead of time and then bake the day of.
If you want to partially bake these a day ahead of time to save time the day of you can. 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
- 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 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
This was excellent…I was concerned there wouldn’t be enough cheese sauce…but it was perfect. Next time I may add bacon. This is a definite keeper. I did cover half way through and then uncovered the last 15 minutes. Glad I tried this one…will definitely keep as a rotation in our meals and as a side dish for family functions. Thanks for sharing!
So easy and delicious! It was a hit for the whole family!
I’m sorry but this was such a disappointment. I read where you said I could make this ahead.I made it the night before and popped it in the oven before dinner on Easter.When I cut into it..the potatoes were black..like they get after you peal.them and don’t put them in water or oil right away . It was disgusting.The taste I’m sure was close but who can eat..or serve black grey potatoes…..
I just made this for our Easter dinner. Very good. My kids, who aren’t potato lovers liked it as well. It makes the right amount- not too much.
I made these for Easter brunch yesterday and they were a huge hit! I doubled the recipe and ended up baking them maybe 10 minutes extra. Will definitely make these again!
This potato dish was outstanding this will be my go to recipe from now on everyone asked for this recipe
Scalloped potatoes are baked in a cream sauce; au gratin potatoes have cheese. Yours are the latter…. if your going to post a recipe , get the facts straight!
Ouch. Why do people “hate” on recipes that are shared for the enjoyment of all? It is sad we treat each other this way.
Top burned at 350. Cover till last 15-20 minutes.
This was delicious for our Easter dinner today. Thank you so much!
The scalloped were delicious.
Thank You
Can you use heavy cream instead of whole milk?
Thank you so much Christy, I am going to make these tomorrow for easter my dad is bringing the ham, I loved it when you said about the most important thing is slicing the potatoes thin because you are so right on the dime, I have had these potatoes before and while I always have liked them wherever I had them I definitely would prefer the potatoes thinner and many times they are thick. Bless You!
Richard Harbaugh
Can these be made the evening before and popped in the fridge to be cooked the next day? I’d like to get everything assembled, but not cook it until the following afternoon. Just not sure if the potatoes would hold up or of it will turn to soup. Thanks!
That should work totally fine made ahead of time.
sorry to bother you, but i remember my mom making them with potaoes a layer of onion then a layer of flour then potatoes salt pepper and pouring milk no cheese what did my mom make
I’m not sure? A different version?
That was my mothers version of scalloped potatoes also. I still make them the same way.
Shirly, you’re right. This is not scalloped potatoes, which have onions layered in and a thinner milky sauce. These are potatoes au gratin which have the thick cheesy sauce and no onions. However I think many people make this mistake. When my mom made this cheesy dish she always called it scalloped potatoes. Either dish is amazing though!
Do I have to cook the potatoes first?
No. They cook in the pan.
If you have leftover potatoes, you can still make this recipe. I would just shorten the bake time to, maybe, 20-25 minutes. You’d just want to get everything well melted, browned, and heated through.
Long time scallop potatoes eater first time cooking them . Thank you my girl friend loved them my thanks again they where good used colby jack instead less all I had worked well
Glad you liked them!
These are not scalloped potatoes. There is no cheese in scalloped potatoes! These are potatoes au gratin! Good too.
This recipe is a winner. I used heavy cream because I had it. I had to cook it for about ten minutes longer. You have to be a little flexible as every oven is different. Next time I am going to add onion.
Omg! Delicious! I had some extra russet potatoes and sweet potatoes and was looking for a yummy recipe on a cold snowy day. I came upon this. Yum yum yum! Now a family favorite! As I said, used half russet and half sweet potatoes for the recipe. Followed everything else to a tee but baked it a few more minutes until it looked perfect. I’ll definitely be making this again snd will be looking for more recipes from you!
So glad you liked it!
Recipe time summary says bake time is 40 minutes, but then the recipe says an hour. Please edit to clarify.
Sorry! Not sure why it says that.
Perfect!!! Thank you!
I used Boursin cheese and the sauce tastes amazing!!
Love Boursin!
This was amazing, couldn’t stop raving about how good it was! It was done perfectly in 1 hr. To the person who’s sauce took a while to boil-I’m too impatient for low heat, if you watch it like a hawk and stir constantly you can do it over low-medium heat and have it done in 5 mins. I added a couple dashes hot sauce ( Tapitio) and some black pepper. Next time I might season the potatoes a bit with salt and pepper before the sauce goes on and cut the salt in the sauce a bit. I made almost a double recipe because we got a bit carried away with the potatoes and it was still done perfectly in an hour. Great recipe!
So glad you liked it!
Can you adjust the time and temperature to get done at the same time as something else? Say 425 for 25 minutes?
Yes but I do think the potatoes will still take longer to cook than 25 minutes.
can you make and then freeze for later
Yes!
I loved your scalloped potatoes, and in return I offer a suggestion for something that comes from my cookbook. Without going into the details, try baking sweet potato slices (like these for your scalloped) in a bath of orange juice with some cinnamon. I love it, and it’s a no mess dish that an old bachelor like me can be proud of time and again!
Thanks for the help with KP duties!
Thank you Dan!
The recipe was perfect. I love that it’s a smaller recipe as there are just three of us. In Michigan and Florida we call these Scalloped Potatoes, too. SP with cheese and SP without cheese.
Glad you liked it!
I thought the difference between scalloped potatoes and au gratin was that au gratin contained cheese, and scalloped didn’t.
You’re 💯 right Bob. Scalloped is a cream sauce,
au gratin is a cheese sauce.
I wanted scalloped so when I made this recipe, I eliminated the cheese.
I thought the roux was way too thick so I added about a half cup more milk.
I baked COVERED for 30 minutes at 350 then I uncovered and continued to bake for an additional 30 minutes upping the oven temp to 400.
They were perfect !!!
Sauce basically disintegrated into nothing! Potatoes were greasy sauceless with cheese on top. Not certain what went wrong..ugh
Shoot. What happened? How long did you bake?
Love this recipe! Added some garlic powder to the sauce, so good!
Did the same!
Also added sliced onions
Thank you!