Scalloped Potatoes are a timeless comfort dish featuring thin layers of potatoes bathed in a rich, creamy cheese sauce. Simple ingredients and straightforward steps make this from-scratch casserole an ideal side for Easter, Christmas, Thanksgiving, or any Sunday dinner.
CHEESY SCALLOPED POTATOES
Over the years I’ve answered countless recipe questions from friends and readers, especially around the holidays. Scalloped potatoes are one of those reliable, crowd-pleasing dishes people love to ask about—and for good reason. They’re simple to make, endlessly satisfying, and pair well with many mains.
This recipe is all about thin, even potato slices and a smooth cheese sauce. Slice the potatoes thin so every bite is tender and well coated in sauce. If you prefer, Yukon Golds can be left unpeeled for extra texture, while Russets give a creamier interior.
SCALLOPED POTATOES INGREDIENTS
The ingredient list is classic and straightforward.
- Potatoes – Yukon Gold or Russet are best.
- Butter, flour, and milk – for a simple roux-based cream sauce. Use heavy cream for an even richer result.
- Salt and pepper – to taste.
- Cheddar cheese – sharp cheddar adds good flavor, though any good melting cheese will work.
- Paprika – for color and a touch of flavor.
WHAT ARE THE BEST POTATOES FOR SCALLOPED POTATOES?
Yukon Gold and Russet potatoes both work well. Yukon Golds hold their shape and often don’t require peeling, while Russets produce a slightly fluffier texture.
HOW TO SLICE POTATOES
Slicing evenly is the most time-consuming part. You can use a sharp knife, but a mandoline makes quick work of uniform slices—just be careful and use the finger guard.
WHAT’S THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND POTATOES AU GRATIN?
Traditionally, scalloped potatoes are baked in a creamy sauce, while potatoes au gratin often include a crunchy breadcrumb topping or are more heavily gratinéed on top.
Thin, even slices ensure the best texture.
The sauce starts as a roux with milk and grated cheese whisked in for a creamy finish.
Layer potatoes and sauce so every piece is coated, then bake until the top is golden and the potatoes are tender.
If you double the recipe, use a 9×13 pan.
HOW TO MAKE SCALLOPED POTATOES
Instructions:
- Preheat oven to 350°F. Grease a 1.5-quart baking dish (8×8 or 9×9 works).
- In a small saucepan, melt butter over medium-low heat and whisk in the flour to form a roux.
- Slowly whisk in the milk until smooth, then season with salt and a dash of cayenne or black pepper.
- Cook on low, stirring occasionally, until the sauce thickens and just begins to bubble.
- Reduce heat and stir in 1 cup of grated cheddar until melted and incorporated.
- Arrange half of the thinly sliced potatoes in the prepared dish and pour half of the cheese sauce over them.
- Repeat with the remaining potatoes and sauce.
- Sprinkle the top with the remaining 1/2 cup of cheddar and dust lightly with paprika.
- Bake uncovered at 350°F for about 1 hour, or until potatoes are fork-tender and the top is golden.
WHAT CAN I SERVE WITH SCALLOPED POTATOES?
These potatoes pair beautifully with ham, roast turkey, pork loin, or a simple roasted chicken. Add a green salad or roasted vegetables like asparagus or broccoli for a balanced plate.
CAN I MAKE THESE AHEAD?
Yes. To prevent discoloration, soak sliced potatoes in cold water for 30 minutes before assembling. Partially baking works well for make-ahead: bake for 30 minutes, cool, cover, and refrigerate. On the day of serving, let the dish sit at room temperature for 30 minutes, then bake uncovered 30–40 minutes until heated through and bubbly.
OTHER POTATO RECIPES
- The Best Mashed Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Ultimate Twice Baked Potatoes
- Jalapeño Popper Mashed Potato Bake
- Creamy Potato Soup
- Crispy Roasted Potatoes
- Funeral Cheesy Potatoes
- Slow Cooker Mashed Potatoes
- Ranch Roasted Red Potatoes
- Buffalo Chicken and Potato Casserole
Ingredients
- 4 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk (or heavy cream for richer sauce)
- 1 teaspoon salt
- Dash cayenne pepper (or black pepper)
- 1 1/2 cups grated sharp cheddar cheese, divided
- Paprika, for sprinkling
Equipment
- 8×8 baking dish (or 9×9; double in a 9×13 if needed)
- Mandoline slicer (optional, for even slices)
Instructions
- Preheat the oven to 350°F and grease the baking dish.
- Make the roux: melt butter, stir in flour, and cook briefly.
- Whisk in milk slowly, seasoning with salt and cayenne. Cook until smooth and slightly bubbling.
- Stir in 1 cup of cheddar until melted.
- Layer half the potato slices in the dish and pour half the sauce over them.
- Add the remaining potatoes and sauce, then top with the remaining 1/2 cup cheese and paprika.
- Bake uncovered for about 1 hour or until the potatoes are tender and the top is golden.
Notes
If doubling the recipe, use a 9×13-inch pan. For make-ahead, partially bake for 30 minutes, cool, refrigerate, then finish baking before serving.
Serving: 1/6 of recipe • Calories: 337 kcal • Carbohydrates: 34 g • Protein: 12 g • Fat: 17 g
