The Best Cheesy Scalloped Potatoes
Oct 28, 2018, Updated Nov 08, 2018
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This cheesy scalloped potatoes recipe is a keeper. It’s rich and creamy, with so much flavor and makes any meal so much better! Follow my step-by-step recipe and notes to make the best scalloped potatoes.
A good feast such as thanksgiving needs some delicious side dishes. Something starchy like rosemary cheddar cornbread or cheesy rosemary garlic monkey bread are always good ideas, but if this cheesy scalloped potatoes is on the table I will definitely help myself because it’s so good! No one can resist a delicious cheesy side dish like scalloped potatoes. It’s warm, comforting and full of cheese and sauce, bursting with so much flavor!
Table of Contents
About this recipe
I guess we can all come to the conclusion that everyone loves potatoes! Whether it’s mashed potatoes, Greek potatoes or Persian style potatoes and onion, this humble vegetable can make a meal so much better!
I can never say no to a potato and cheese combination! It’s literally the best. That’s why this easy cheesy scalloped potatoes recipe is one of my absolute favorites. Layers of potatoes with a delicious sauce and so much cheese can only make a day better, right?
What I love about this recipe is that you can make it ahead of time, which is perfect for Thanksgiving preparation as it can always get quite hectic on the big day.
The secret to the best scalloped potatoes
The key to a delicious and creamy cheesy scalloped potatoes dish is perfectly sliced potatoes. You can either use your food processor and its slicing blade or a mandoline slicer. Make sure you are very careful if using a mandoline, those things can be very sharp!
You can also simply use a very sharp knife to cut the potatoes. All that matters in this scalloped potatoes recipe is that potatoes are cut with the same thickness.
Ingredients
Potatoes – You can use russet, yukon gold or red potatoes for this recipe. It’s best to choose potatoes that are the same size and when cutting them, make sure they all have the same thickness.
Spices – A combination of onion and garlic butter plus salt and pepper would work perfectly.
Milk – Use whole milk to get that creamy, rich and luscious texture.
Cheese – Don’t be shy with the cheese. I used a combination of cheddar and parmesan for flavor.
Instructions
- Make the base sauce: Start by melting the butter in a sauce pan and cook the flour in it. Once the flour starts smelling nutty, slowly add the milk and stir well to avoid lumps. Once the sauce has the desired thickness and consistency, set it aside.
- Assemble the potatoes and bake: Arrange the sliced potatoes in an oven safe dish in one layer, partially overlapping. Then top them with the sauce and shredded cheddar cheese. Finish with the Parmesan and bake in the oven until the potatoes are tender and the cheese is bubbly.
Serving sueggstions
Serve these potatoes with any meat such as ribeye steak, grilled chicken or pan seared salmon. You can also serve it as part of your Thanksgiving spread with roasted turkey, gravy, cranberry sauce and homemade stuffing.
Frequently asked questions
This depends on how thick the potato slices are. It usually takes between 60 to 90 minutes for homemade scalloped potatoes to bake. I usually cover the the dish for the first 30 minutes and then bake uncovered for the rest of the baking time.
I don’t suggest freezing scalloped potatoes because of the sauce and the cheese. The potatoes will lose their texture if frozen and then reheated or baked.
To make cheesy scalloped potatoes recipe ahead of time, prepare the dish as instructed and bake in the oven until the dish is completely cooked through. Let the cheesy scalloped potatoes cool completely and then cover and refrigerate for up to two days. To reheat, cover the cheesy scalloped potatoes with aluminum foil and bake in the oven at 350°F for about 20 to 30 minutes until it’s fully heated through.
Yes, you can use almond or cashew milk instead of whole milk and dairy free cheese instead of cheddar and parmesan.
Store the leftovers in an airtight container and refrigerate for up to 3 days. It’s best to reheat this dish in the oven at 300 degrees F for about 20 minutes. If reheating in the microwave, make sure the center is heated as well.
Make it in the slow cooker!
Making this dish in the slow cooker is really simple. Make the base sauce as instructed. Coat the bottom of the slow cooker with a cooking spray and arrange the potatoes at the bottom of the slow cooker, overlapping in a single layer and top with cheese and the sauce. Top with Parmesan and cook on high for 4 hours or until the potatoes are fully cooked.
Notes and tips
- Make sure the potato slices have the same thickness. If some are thin and some are thick, the dish won’t cook evenly which will result some parts to be mushy and others be hard.
- Mix the flour mixture with some milk to form a paste, then add the rest of the milk to the flour mixture and whisk well while cooking. This is for the mixture to be lump-free.
- To have a lump-free and creamy sauce, use the milk room temperature.
- While baking the dish uncovered, if you see that the top if fully golden but the potatoes are not fully cooked yet cover again with aluminum foil until they’re fully cooked.
More Thanksgiving recipes
Side dishes
Mashed Sweet Potatoes
Side dishes
Roasted Acorn Squash
Vegetarian
Mediterranean Stuffed Acorn Squash
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The Best Homemade Cheesy Scalloped Potatoes
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups whole milk
- 2 large russet potatoes
- 1 cup white cheddar, shredded
- 1 cup parmesan cheese
Instructions
- Preheat the oven to 375°F. Coat an oven safe dish (I used a 9 inch round) with nonstick spray.
- Place a saucepan on the burner and turn the heat on to medium. Add butter to the sauce pan, once it's almost melted, add the olive oil.
- Add in the flour, stir until it smells a little bit nutty, for about 3 minutes.
- Add in onion and garlic powder, stir for one minute.
- Add 1/4 cup milk, mix well until it forms a paste, then add the milk slowly and gradually until all is added. Stir constantly to avoid lumps.
- Stir and cook until the sauce thickens a little bit just enough that it’s not watery anymore.
- Slice the red potatoes evenly, make sure all the slices have the same thickness.
- Arrange the potato slices in the oven safe dish in circles, partially overlapping in a single layer.
- Sprinkle shredded white cheddar all over the potatoes.
- Pour the white sauce you made in the sauce pan over the potatoes, make sure they’re covered.
- Sprinkle Parmesan cheese on top. Cover with aluminum foil.
- Bake in the oven for 40 minutes covered. Then uncover and bake for an additional 30 minutes until potatoes are fully cooked and the sauce is golden and bubbly.
- Serve warm.
Notes
- Make sure the potato slices have the same thickness. If some are thin and some are thick, the dish won’t cook evenly which will result some parts to be mushy and others be hard.
- For a dairy free version, use almond or cashew milk and dairy free cheese.
- Mix the flour mixture with some milk to form a paste, then add the rest of the milk to the flour mixture and whisk well while cooking. This is for the mixture to be lump-free.
- To have a lump-free and creamy sauce, use the milk room temperature.
- While baking the dish uncovered, if you see that the top if fully golden but the potatoes are not fully cooked yet cover again with aluminum foil until they’re fully cooked.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for about 20 minutes or until heated through.
- Slow cooker scalloped potatoes: Follow the recipe as instructed. Coat the bottom of the slow cooker with a cooking spray and arrange the potatoes at the bottom of the slow cooker, overlapping in a single layer and top with cheese and the sauce. Top with parmesan and cook on high for 4 hours or until the potatoes are fully cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great recipe. This would be great for Thanksgiving or Christmas dinner. Love the idea of making this in a cast iron skillet.
Thanks Ali! It’s a favorite of ours, especially during the holidays!
THIS is a showstopper for sure! I love potatoes and cheese – together, they are such a wonderfully comforting dish – and I love how elegant you made this combo appear! Perfect for a holiday table for sure!
Thanks Shashi! Potatoes are so good for holidays! 🙂
Looks delicious and pretty. And, I agree with you about using red potatoes for a dish like this. They just have a nice, firm texture that holds up, don’t they?
So true! I love the flavor also, they’re just, the best potatoes! 🙂
Honestly, you had me at cheese and potatoes. I love how easy this is, definitely gonna have to try this:)
Thanks Tina, Cheese and potatoes are always good together!
Cheesy scalloped potatoes are the best – such great comfort food. Going to have to make them this weekend
Hope you like them! It’s so simple and so delicious!