Scalloped Potatoes
Updated
Updated
I can never get enough of these Scalloped Potatoes—they turn out so cheesy, creamy, and full of flavor every single time. I love using a mix of three cheeses, plenty of fresh herbs, and a touch of garlic to make them extra rich and comforting. They’re one of my go-to sides for grilled steaks, pork chops, or a big holiday dinner, and they always get rave reviews at the table.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Easy Scalloped Potatoes Recipe
I find that cheese + potatoes = the perfect combination, no matter how I serve them. This simple and easy scalloped potatoes recipe is no exception. In this recipe, I incorporate thin slices of Yukon gold potatoes that are baked until tender in a velvety cheese sauce and then topped with a golden cheesy crust. I’ve added a big flavor boost using fresh herbs, garlic, and smoked cheddar, which helps make them a stand-out side dish.
Scalloped potatoes are very similar to potatoes au gratin, but not quite as fancy. Typically, potatoes au gratin include cheese and a breadcrumb topping, while scalloped potatoes are made with a cream sauce. This recipe, which I’ve called scalloped potatoes, does have cheese, which some would say makes it closer to an au gratin, but it doesn’t really matter what I call it, as it’s delicious all the same.
These cheesy potatoes are perfect for any occasion, from casual dinners to holidays—I always have an empty pan at the end of the evening!
Helpful Tips and Variations
- Use thin and even potatoes. Use a mandoline slicer or a food processor to cut the potatoes to a uniform thickness. Between 1/8-inch to 1/4-inch is the ideal thickness. If your cuts are thicker, you may need to increase the cooking time, but you may run the risk of the sauce drying out.
- Switch up the cheese. If smoked cheddar is not your thing, you can substitute with more sharp cheddar, gouda, Monterey jack, or gruyere.
- No need to peel. Waxy potatoes such as Yukon gold, redskin, and white have very tender skin, so there’s no need to peel them. The skin also helps the pieces hold their shape during cooking.
Scalloped Potatoes
Ingredients
- 2½ lbs. red or yukon gold potatoes, sliced thin (do not peel)
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp pepper
- ¾ cup sharp cheddar, shredded
- ¾ cup smoked cheddar, shredded
- ½ cup Parmesan, grated
- 2 tbsp fresh chopped herbs, (parsley, chives, thyme) or ½ tsp dried thyme
Instructions
- Preheat the oven to 350°F. Grease a 9×13 casserole dish.
- In a medium saucepan, melt butter over medium heat. Add garlic and cook for 20 seconds. Add flour and cook for 1-2 minutes to make a roux. Slowly whisk in the milk and cream and bring to a boil. Reduce the heat to low and whisk in fresh herbs and ¾ of the cheeses, reserving some for the top.
- Place a small amount of cheese sauce in the bottom of the pan. Layer with half of the sliced potatoes. Add ½ of the cheese sauce and then repeat with another layer of potatoes, followed by the remainder of the cheese sauce. Top with the rest of the shredded cheese and cover with foil.
- Bake for 75-90 minutes, or until potatoes are tender and edges are bubbly. Remove foil and broil until the cheese on top browns (watch it carefully to prevent burning. It can happen fast!)
- Cool for at least 30 minutes before slicing, to prevent slices falling apart. The sauce will thicken as it cools.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Scalloped Potatoes Step by Step
Make the sauce: Melt 2 tbsp of butter over medium heat, then add 2 cloves of garlic. Cook for 20 seconds, then stir in 2 tbsp of flour. Cook, stirring, for 1-2 minutes to make a roux. Whisk in 1 cup of milk and 1 cup of cream, bring to a boil, reduce the heat, then whisk in 2 tbsp of fresh herbs and ¾ of the cheeses.
Layer the casserole: Begin by spreading a small amount of the cheese sauce in the bottom of the pan. Top with ½ of the sliced potatoes and ½ of the cheese sauce. Repeat the layers with the remaining potatoes and cheese sauce, making sure to finish with the remaining shredded cheese.
Bake: Cover the casserole dish with foil. Bake at 350°F for 75 to 90 minutes, or until the potatoes are tender and the edges are bubbly. Remove the foil and broil for a few moments until the cheese browns.
Enjoy. Allow the scalloped potatoes to cool for 30 minutes before slicing.
How to Store
Leftover cooked scalloped potatoes can be stored in an airtight container in the fridge for up to 4 days.
Cover the dish with foil and reheat in an oven preheated to 325°F for 25 to 30 minutes, until heated through. Individual servings can also be reheated in the microwave.
If you want to freeze these scalloped potatoes, be prepared for the texture to change. Creamy, cheesy sauces like the one used to make these scalloped potatoes tend to have a bit of a gritty texture when defrosted. For best results, wrap the potatoes tightly in plastic and again in foil for up to 2 weeks. Thaw overnight, then reheat in the oven as directed above, also keeping in mind the sauce will be drier.
To make scalloped potatoes in advance, they need to be baked and then reheated. These potatoes can not be assembled ahead of time and then baked later, as the potatoes will turn brown. To make scalloped potatoes ahead of time, bake them and cool completely, then cover with foil and refrigerate. Reheat in the oven with foil to prevent burning. Keep in mind that baking and reheating can dry out the sauce a bit.
Serving Suggestions
What do I serve with cheesy scalloped potatoes? Truly, pretty much anything! This is a versatile side dish I serve with a Thanksgiving roast turkey or crockpot ham, but also pairs well with everyday meals like meatloaf or roast chicken.
Since these scalloped potatoes are such a rich and hearty side dish, I like to balance them out with something fresh and green on the plate. Roasted broccoli adds a nice crispy texture that pairs perfectly with the creamy potatoes, while roasted asparagus brings a slightly earthy flavor that I love. And when I’m in the mood for something lighter, a simple side salad is the perfect refreshing complement.
