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This easy recipe for Cheesy Scalloped Potatoes is one you will want to make again and again. Extremely creamy and comforting potato perfection! I adore this recipe because it’s the epitome of cheesy potatoes. Typically served with a main course like baked ham at Easter, these scalloped potatoes are made with really simple ingredients.
Why You’ll Love This Homemade Scalloped Potatoes Recipe
When I think of Scalloped Potatoes, I think of big family dinners, holidays, and an unforgettable super creamy cheesy potatoes. Scalloped Potatoes are usually reserved for those special occasions because they are a little more time consuming than say, mashed potatoes or funeral potatoes, but are more delicious than both of those dishes because they are laced with a homemade, buttery cream sauce, browned onions and topped with cheddar cheese.
Scalloped Potatoes vs au Gratin Potatoes
While their names are often innocently thrown around interchangeably, there is one big difference in both dishes. Cheese! Scalloped potato dishes typically do not have cheese. The term Au Gratin is defined as being covered with breadcrumbs and/or cheese, scalloped refers to “bake with milk or a sauce”.
Both potato dishes are made with thinly sliced potatoes layered in a casserole dish and baked with a creamy sauce and herb seasoning. Potatoes au gratin have grated cheese sprinkled between the layers of sliced potatoes. Breadcrumbs are also often sprinkled on top of the dish before it goes into the oven.
Ok, ok…you got me. For this recipe, I happen to really like cheese, so I added some. They are technically au gratin potatoes (minus the breadcrumb topping), but this is how mom always made them and called them scalloped, so here we are! 🙂 Henceforth, we shall call these CHEESY Scalloped Potatoes, thankyouverymuch!
Ingredients Needed for Scalloped Potatoes
Just a few simple ingredients needed to make the most perfect side dish!
- Idaho potatoes: These starchy wonders are the star of the show, providing that perfect potato goodness. Yukon Gold potatoes or Russet potatoes work well in this dish too.
- Salted butter: A key player in creating the rich flavor of the creamy sauce.
- Onion: Finely diced for a subtle yet flavorful addition to the sauce.
- All-purpose flour: This helps thicken up the sauce to that perfect creamy consistency.
- Milk: Whole milk works best here, contributing to the smooth texture of the sauce.
- Heavy cream: Because why stop at milk when you can add extra creaminess?
- Cheddar cheese: Sharp and melty, this cheese brings a delightful tang to the dish.
- Fresh chives: These vibrant green beauties add a pop of color and freshness as a garnish.
Variations
The beauty of scalloped potatoes is that this is a basic recipe! Meaning you can add seasonings that you love to this dish and customize it to your liking.
Try adding some minced garlic or a sprinkle of garlic powder to the sautéed onions. Or add some color and flavor with dried or fresh thyme. Maybe you even want to make a baked potato experience by adding fresh chives and bacon bits! Experiment and see what you like.
How to Make Scalloped Potatoes
The hardest part about this recipe is waiting the hour for it to bake. When the potatoes are very tender and the top and edges are brown and slightly crispy, it’s done! For full recipe details, including ingredient measurements, see the printable recipe card down below. Here is step by step what you can expect when making these Scalloped Potatoes:
1. Preheat Oven + Prep Casserole Dish
Preheat oven to 425° F. Spray a casserole pan or 9×13 baking dish with nonstick cooking spray and set aside.
2. Peel + Slice Potatoes
Peel potatoes and rinse. Cut into 1/4-inch potato slices and set aside.
Next, Make the Sauce
1. Sauté the Onions
In a deep skillet, melt butter over medium heat. Sauté onions until lightly browned and fragrant, about 5 minutes.
2. Add Flour, then Milk, and Seasonings
Sprinkle in flour and whisk until a smooth paste is created. Slowly whisk in milk and bring to simmer. Add in salt, pepper, and nutmeg while waiting for the sauce to bubble. The sauce should thicken once it starts bubbling.
3. Stir in Heavy Cream
Remove from heat and stir in heavy cream. Taste and adjust seasonings. Once you get the sauce to taste how you like, add in a little extra salt.
Pro Tip: After you make the cream sauce and taste, you’ll want to add enough salt until it’s perfect for your liking. And then here’s the kicker: add a little extra. You’ll also want to season the potatoes with salt and pepper. Potatoes need a lot of seasoning, so a little extra salt will make all the difference in this recipe. Don’t forget it!
Assemble + Bake
1. Assemble in a Baking Dish
Spread about 1/3 cup white cream sauce into the casserole dish. Add about half the potatoes, being sure to separate from each other as best as possible. Season potatoes with salt and black pepper. Top with half the remaining cream sauce and half the cheddar cheese. Finish with remaining potatoes, sauce and cheese.
2. Bake + Cool
Bake for 1 hour uncovered or until the top is golden brown. Check after 30-40 minutes to ensure the top isn’t getting too brown. If it is, cover with aluminum foil for the remaining baking time. Remove from the oven and allow to rest 10-15 minutes before serving.
FAQ for Scalloped Potatoes
No not at all! I use Idaho Potatoes because I like them best in this recipe but if you have Yukon Gold or Red potatoes, feel free to use those. If you really want to experiment and have some fun, you can try to find and use Blue Potatoes. These have a rich and nutty flavor to them.
No, you don’t have to add cheese. Technically, Scalloped Potatoes with cheese in between all the layers are called Potatoes ‘Au Gratin’. Potatoes without cheese are called Scalloped Potatoes. This is just how my mom made them and always called them scalloped potatoes, so here we are!
Make-Ahead + Storage Directions for Scalloped Potatoes
Allow leftovers to cool to room temperature. Store in an airtight container and into the fridge for up to 3 days.
Make Ahead: Luckily you can make scalloped potatoes in advance! This is great if you are making this dish for Easter, Thanksgiving or Christmas dinner. Holiday meal prep allows you more time to spend with your family instead of slaving away in the kitchen. I would recommend making these AND baking these ahead of time.
Refrigerate the pan of baked scalloped potatoes covered with plastic wrap for up to 3 days in the fridge. To reheat, cover with foil and bake at 350° F for 30 minutes, or until warmed all the way through. (The microwave also works great!)
Freeze the covered pan of baked scalloped potatoes for up to 3 months in the freezer. To reheat, cover with foil and bake at 350° F for 60 minutes or until warmed all the way through. (The microwave also works great!)
Warning: if the potatoes aren’t baked and you’re storing this in the fridge, the salt in the dish will pull out the extra liquid in the potatoes and they will turn brown. NO THANKS. So, the best option is to bake them immediately and serve or store for later.
What to Serve with Scalloped Potatoes
Whether you are making these cheesy Scalloped Potatoes for Easter, Thanksgiving or even Christmas, you should give these other dishes a look to build up your holiday table.
More Potato Dishes to Try!
- Crockpot Mashed Potatoes
- Funeral Potatoes Recipe
- Twice Baked Potatoes
- Pan Fried Potatoes
- Check out my entire archive of potato dishes!
Give this easy homemade recipe a try and prepare to be amazed by the creamy, cheesy goodness that awaits you at the dinner table. Happy cooking! The printable recipe card is below! Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Scalloped Potatoes
Ingredients
- 3 pounds Idaho potatoes about 4 large
For the cream sauce –
- 6 tbsp salted butter
- 1 1/4 cups onion finely diced, about 1/2 large onion
- 1/4 cup all purpose flour
- 3 1/2 cups milk
- 1 tsp salt plus more, to taste
- black pepper freshly ground, to taste
- 1/8 tsp ground nutmeg optional
- 1/2 cup heavy cream
- 1 1/2 cups grated cheddar cheese
- fresh chives chopped, for garnish (or parsley)
Instructions
- Spray a casserole dish or 9×13 pan with nonstick cooking spray and set aside. Preheat oven to 425° F.
- Peel potatoes and rinse. Slice into 1/4-inch pieces and set aside.
for the cream sauce
- In a deep skillet, melt butter over medium heat. Saute onions until lightly browned and fragrant, about 5 minutes.
- Sprinkle in flour and whisk until a smooth paste is created. Slowly whisk in milk and bring to simmer.
- Add in salt, black pepper, and nutmeg while waiting for the sauce to bubble. The sauce should thicken once it starts bubbling.
- Remove from heat and stir in heavy cream. Taste and adjust seasonings. Once you get the sauce to taste how you like, add in a little extra salt.
for assembly
- Spread about 1/3 cup cream sauce into the casserole dish. Add about half the potatoes, being sure to separate from each other as best as possible.
- Season potatoes with salt and pepper. Top with half the remaining cream sauce and half the cheddar cheese.
- Top with remaining potatoes, sauce and cheese.
- Bake for 1 hour uncovered. Check after 30-40 minutes to ensure the top isn't getting too brown. If it is, cover with foil for remaining baking time.
- Let rest for 10-15 minutes before serving. Garnish with fresh herbs like chopped chives or parsley.
Made this today to go with meatloaf, corn and cornbread. Was excellent. Used colby-jack cheese. Sliced the potatoes a bit thinner to ensure my family didn’t have any that weren’t cooked well enough for them.
If Scalloped potatoes why cheese?
Mel, because it’s delicious! 🙂
Made the scalloped potatoes for Christmas dinner and it was the best dish on the table! Only additions made were a couple cloves minced garlic, 1/4 teaspoon crushed pepper & some fresh thyme. Outstanding! A great compliment to our prime rib roast!
Absolutely the best. Will be making these again. Full of favor.
Can I substitute corn starch for the flour?
You will probably have better luck using something like rice flour or a gluten-free flour blend. If you use just cornstarch for a bechamel sauce it’ll turn out more like a pudding than a sauce. Good luck!
When I try to read Au gratin it comes up scalloped potatoes. Thank you.
Can I substitute milk for the heavy cream since I don’t have any cream in the fridge and want to avoid the store?
sure!
My husband has begged me for scalloped potatoes, and swears this is just like his mom’s. I love cheese and sauce, so I layer the sauce and cheese between every layer of potatoes. Its delicious!
Can this be made a day ahead – then heated up?
Can I make this the night before and heat it up the next day?
I have the same question- can we prepare the day before?
My family loves scalloped potatoes and this recipe looks amazing.
This recipe looks amazing. I can’t wait to try it out this week.
My son is not a potato lover. I am tired of eating rice dishes. he loves cheese so i decided to try your recipe for scalloped potatoes. He loved them .He said they were great and so yummy. Thank you for a potato recipe I finally can make.
This came up in my news feed from Google because I was searching for a scalloped potato recipe a few days before. This is extremely simple to put together…the most involved part being peeling and slicing the potatoes.
I halved the recipe as it is just my mom and I. I still think there was plenty to serve four given that this is somewhat of a rich recipe. I made it gluten free by using a gluten free sub for the flour and I cut the butter in half and subbed avocado oil. The flour did not thicken into a paste when added to the butter/oil. However when the milk was added it thickened just like it was supposed to. That sauce itself was pretty good! Everything layered well and baked beautifully. The onions were an excellent addition to this. I had not seen a scalloped potato recipe with them in it before. Do keep an eye on the browning as it tends to sneak up on you.
This recipe was a hit with my mom proclaiming “You can give me more of that!” And I agree. She also suggested adding ham as someone else had. I thing subbing other cheeses such as gruyere or Swiss would be a nice variation every once in a while.
Excellent recipe!
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These are the best!!!! I added ham into mine while I was layering it. Boy was that the right choice. I love that I can add anything I’d like to these scalloped potatoes but at the same time, they are so good without adding anything extra. Plus the recipe was easy and straightforward. Thanks! I’ll definitely be saving this recipe for thanksgiving.
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Au gratin typically is defined by crumbs on the top of the dish, with or without cheese. Scalloped means a circular vegetable cooked in a sauce also with or without cheese.
These are au gratin potatoes, scalloped potatoes have a simply white sauce and are baked the same.
YUM! Has anyone added ham to this recipe? How?
I do Ham in mine!
Lauren, would it be a big deal to leave out the nutmeg?? I’ve used 1/8 teaspoon in a couple different recipes and the taste seems to be overwhelming.
Just a comment, I’ve been looking for a good recipe for years I’m hoping this one is it, thank you they look delicious .