The best cheese scalloped potatoes recipe! Thinly sliced potatoes layered in a dish and topped with a rich, creamy sauce and cheese, baked until golden, and crispy.
Love all things potatoes? Make baked potatoes or the classic mashed potatoes!
CHEESY SCALLOPED POTATOES RECIPE
These cheesy and creamy scalloped potatoes are the perfect side dish, no matter the occasion! Thinly sliced potatoes, arranged in a dish then topped with a creamy sauce and cheese and then baked to perfection. This delicious potato dish makes for a simple yet beautiful side dish, especially during the holiday season.
WHAT YOU NEED-
- Potatoes– For the best results, you want to use Yukon gold potatoes! The gold potatoes are soft, sweet and perfect for this scalloped potato recipe.
- Butter– Either salted or unsalted butter can be used. This is the base for the roux sauce that goes over the potatoes.
- Flour– To thicken the sauce, you want to use all-purpose flour.
- Garlic– For flavors, you want to use either freshly minced garlic or jarred minced garlic cloves.
- Broth– You can use either chicken broth or do a mixture of water and chicken bouillon powder.
- Milk– To make the sauce for this dish creamy, you want to use either whole milk or half and half creamer.
- Flavor– To season the potatoes and the roux mixture, this recipe calls for salt, pepper, Italian seasoning, and paprika. You can add any of your other favorite seasonings if desired.
- Cheese– Use your favorite shredded cheese for this recipe. Shredded mozzarella cheese, shredded gruyere cheese, shredded Colby jack, or shredded mild cheddar work great.
HOW TO MAKE SCALLOPED POTATOES
- Scrub and clean the golden potatoes. (Peeling the potatoes is optional, this recipe keeps the peel on.)
- In a small bowl, combine the seasonings. Set aside.
- Melt butter in a saucepan on medium heat. Add butter and cook until fragrant.
- Whisk in the flour, until well combined. Pour in half of the seasonings, broth and milk and simmer until thickened. Remove from heat.
- Pour some of the cream mixture to the bottom of your casserole dish.
- With a slicer or using a sharp knife, slice the potatoes into even sized thin slices, no thicker than 1/8 of an inch. (Be sure the slices are even in size to ensure even baking.)
- Add the sliced potatoes into a large bowl and toss in half of the seasoning blend.
- Arrange the potatoes in a casserole dish, either arranged in a pattern horizontally or vertically. (You can arrange the potatoes as desired.)
- Pour the rest of the sauce over the potatoes, kind of moving around the potatoes, allowing the sauce to go in-between all the potatoes.
- Top with shredded cheese and cover with foil.
- Bake until the potatoes are tender, remove the foil and continue to bake until the top is golden and bubbly.
- Remove from heat and cook for a couple minutes.
- Top with freshly chopped greens and serve immediately.
ADD INS-
These creamy scalloped potatoes are so delicious as is, but you can totally elevate this dish by adding add-ins!
- Bacon Bits
- Sauteed Mushrooms
- Sliced Ham
- Onions
QUESTIONS YOU MIGHT HAVE:
When using a mandolin slicer, it makes it way easier to slice the potatoes, but you can totally use a knife! Just be sure to slice them in even thickness.
No, you can either keep the skin on or peel the potatoes, that is based on preference.
No, they are not the same thing. The key difference between these two dishes is the cheese! Scalloped potatoes typically require cheese where au gratin is a similar dish, without the cheese.
You can bake this dish ahead of time, but I do not recommend prepping it ahead of time, since the potatoes will be brown. You can bake it and then when ready to serve, reheat it in the oven.
The potatoes should be tender, and easy to pierce with a fork. You can take a slice of potato from the center of the dish and check it.
No, although the added cheese is what gives this potato dish a bang, you can totally leave the cheese out and make it au gratin style.
Once the potatoes are cooled, cover and store in the fridge for 3-4 days. To reheat, reheat in the oven on low or in the microwave.
OTHER DELICIOUS SIDE DISHES-
Looking for some new side dishes for your dinners or the holidays? Try some of these other classic side dishes:
Cheesy Scalloped Potatoes Recipe
Ingredients
- 2 ½ lbs Yukon gold potatoes sliced 1/8 inches thick
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 garlic cloves minced
- 3/4 cup chicken broth
- 1 2/3 cup whole milk
- 2 tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 3/4 cups shredded cheese mild cheddar, mozzarella, or Colby jack
Instructions
- Preheat the oven t0 400°F.
- Scrub and clean the potatoes thoroughly to remove any dirt. (Peeling the skin is optional, based on preference.) Pat the potatoes dry and set them aside.
- In a small bowl, combine the salt, pepper, and paprika. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for a minute, until fragrant.
- Whisk in the flour until combined. (It should be a thick paste like consistency.)
- Gradually pour the broth and milk into the saucepan, whisking to incorporate the flour mixture. Whisk until smooth and there are no more lumps.
- Add half of the seasoning blend and then bring the sauce to a simmer. Simmer for about 2-3 minutes until the sauce thickens. Remove from the heat.
- Pour a thin layer of cream sauce into the bottom of the casserole dish. (You can use a round 9 or 10-inch pie dish or a 7×6 casserole dish.)
- Using a mandolin slicer or a sharp knife, slice the potatoes into thin, even rounds. No thicker than ⅛ inch. (Consistent slices ensure the potatoes cook evenly.)
- Add the sliced potatoes to a large bowl and toss with the remaining half of the seasoning blend. Mix until all the potatoes are evenly coated.
- Arrange the seasoned potato slices in your casserole dish—either neatly stacked upright for a layered look or layered flat in overlapping rows.
- Pour the remaining cream sauce over the potatoes, gently moving them around so the sauce seeps between all the layers and between all the potatoes.
- Top with shredded cheese, evenly covering the top and then cover the dish with foil.
- Bake at 400℉ covered for 40 minutes. Remove the foil, and continue baking for another 35-40 minutes, or until the top is golden brown and the sauce is bubbly.
- Once the potatoes are cooked through, remove the dish from the oven and allow it to cool for about 3-4 minutes.
- Top with freshly chopped herbs and serve immediately.
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