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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!
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
This easy recipe for Scalloped Potatoes is one you will make again and again. Extremely creamy and cheesy potato perfection!
Instructions
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Spray a casserole dish or 9×13 pan with nonstick cooking spray and set aside. Preheat oven to 425° F.
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Peel potatoes and rinse. Slice into 1/4-inch pieces and set aside.
for the cream sauce
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In a deep skillet, melt butter over medium heat. Saute onions until lightly browned and fragrant, about 5 minutes.
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Sprinkle in flour and whisk until a smooth paste is created. Slowly whisk in milk and bring to simmer.
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Add in salt, black pepper, and nutmeg while waiting for the sauce to bubble. The sauce should thicken once it starts bubbling.
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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
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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.
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Season potatoes with salt and pepper. Top with half the remaining cream sauce and half the cheddar cheese.
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Top with remaining potatoes, sauce and cheese.
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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.
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Let rest for 10-15 minutes before serving. Garnish with fresh herbs like chopped chives or parsley.
Nutrition
Calories: 581kcal | Carbohydrates: 55g | Protein: 17g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 356mg | Potassium: 1224mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 15.4mg | Calcium: 418mg | Iron: 2.5mg
