Home » Soups, Salads, Sides, and Beverages » Scalloped Potatoes
posted by Christy Denneyon Nov 6, 2023995 comments »
Jump to Recipe
Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas, or Thanksgiving!
SCALLOPED POTATOES
Being the owner of this food blog since 2008, I’ve found that around Thanksgiving and Christmas I’m on call for everyone – friends, bloggers, family, neighbors for recipe questions that might arise.
Not even necessarily about recipes on my blog, just cooking in general. I absolutely don’t mind at all. I love to help when I can. But my phone is literally blowing up with texts and emails.
That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew.
I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day. Not me.
We all know by now that mornings don’t like me and vice versa. My husband and I don’t talk until at least 10AM to keep things tranquil. He’s not a morning person either. We’re quite the combo.
So you could imagine what kind of response I would write to the person asking me if they can replace the cup of sugar in the cookies with a cup of salt if I responded in the morning.
No bueno. I decided a long time ago that nighttime is the best time. I’m a lot nicer.
These Scalloped Potatoes with cheese, ask me whatever you want about them. They’re fabulous by the way. And that’s coming from someone who loves her mashed potatoes.
The most important thing in scalloped potatoes is to make sure you slice them thin. No one wants to bite into a thick potato. Do they? I sure don’t.
SCALLOPED POTATOES INGREDIENTS
The ingredients in scalloped potatoes are very simple and traditional.
- Potatoes – Yukon Gold potatoes or Russet potatoes are best for this dish.
- Butter, flour, and milk – For your roux, these ingredients make the base of a cream sauce.
- Salt and Pepper – are essential to flavor this dish.
- Cheddar cheese – I like a sharp cheddar cheese because it gives the dish a lot of flavor. You could definitely use any cheese you like.
- Paprika – mostly use for color but adds a little flavor.
WHAT ARE THE BEST POTATOES FOR SCALLOPED POTATOES?
I prefer Yukon gold or Russet potatoes for this dish. Yukon potatoes tend to hold their shape better and don’t need to be peeled but Russets work well too.
WHAT’S THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND POTATOES AU GRATIN?
Scalloped potatoes are traditionally in a creamy sauce whereas au gratin potatoes have a crunchy breadcrumb topping.
Do you see how thin I sliced these?
Here’s the secret sauce. Well, actually it’s called a roux with some milk and cheesewhisked in.
Two layers of potatoes and sauce so no potato is left behind.
Then you bake it until you think the cheese is burning. It’s not. It’s just toasting until perfect.
Enjoy! If you’re doubling this cook it in a 9×13 pan!
HOW TO MAKE SCALLOPED POTATOES
Instructions:
Preheat oven to 350 degrees.
In a small sauce pan, melt butter and stir in flour.
whisk in the milk and season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of the cheddar cheese.
Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.
WHAT CAN I MAKE WITH SCALLOPED POTATOES?
Scalloped potatoes are great with ham or turkey, served with a green salad or side such as asparagus or broccoli.
CAN I MAKE THESE AHEAD OF TIME?
Yes. Although it’s not ideal. Potatoes can oxidize when exposed to air. To reduce the chances of this, soak the cut potatoes in cold water for 30 minutes before assembling. Yukon potatoes do not oxidize as fast as Russet potatoes will.
For best results when making ahead, partially bake them. Just bake for 30 minutes, let cool, cover, and refrigerate.
On the day of serving, remove from fridge and let sit on the counter for 30 minutes before baking. Bake for 30-40 minutes uncovered until heated through.
OTHER POTATO RECIPES:
- Ruth’s Chris Sweet Potato Casserole
- Ultimate Twice Baked Potatoes
- Jalapeno Popper Mashed Potato Bake
- Creamy Potato Soup
- Crispy Roasted Potatoes
- Funeral Potatoes
- Slow Cooker Mashed Potatoes
- Ranch Roasted Red Potatoes
- Mashed Potatoes – two Ways
- Buffalo Chicken and Potato Casserole
Scalloped Potatoes
4.50 from 3053 votes
These easyScalloped Potatoes are a classic dish that you cannot go wrong with. Layers of potatoes, cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect side dish to Easter, Christmas, or Thanksgiving!
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 10 minutes mins
Servings: 6 servings
Ingredients
- 4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese, divided
- paprika
Equipment
Instructions
Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).
In a small sauce pan, melt butter and stir in flour.
Whisk in the milk very slowly and season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1 cup of the cheddar cheese.
Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.
Video
Notes
If doubling, use a 9x13 pan.
Serving: 1/6 of the recipe, Calories: 337kcal, Carbohydrates: 34g, Protein: 12g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 650mg, Potassium: 783mg, Fiber: 4g, Sugar: 4g, Vitamin A: 560IU, Vitamin C: 31mg, Calcium: 296mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Christy Denney
All Recipes Easter Recipes Holiday Recipes Potatoes Sides Soups, Salads, Sides, and Beverages Thanksgiving Recipes Tried and True Recipes
published on Nov 6, 2023
995 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
stay connected get new recipes via email:
« Previous Post Pecan Pie Muffins
Next Post » Thanksgiving Turkey
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
995 comments on “Scalloped Potatoes”
-
Jennifer — Reply
I used 2 cups buttermilk instead of 1.5 milk. I also added 1 med. sliced yellow onion to the middle layer was amazing. 9 x 13 dish was perfect and aged white cheddar 2 cups.
-
Shayne — Reply
Nice recipe
Thank you -
Rebecca Cieslinski — Reply
I’m making this recipe for Easter. I have limited oven space so I’m asking if I can make this in a crockpot? I also have to double the recipe.
-
Christy Denney — Reply
Sorry. I haven’t tried this in a crockpot.
-
-
Rob — Reply
Minor correction: “au gratin” in French literally means, “with cheese”, not “with topping”. Traditional scalloped potatoes have no cheese.
Your recipe looks great, though, and very straightforward. I look forward to trying it sometime!
Cheers!
-
Carol — Reply
If I use about 10 lbs potatoes, do I also double ingredients for the roux? Or is this too much liquid? I plan on cooking in crock pot. TIA.
-
Rebecca Cieslinski — Reply
I’m making this recipe for Easter. I have limited oven space so I’m asking if I can make this in a crockpot? I also have to double the recipe.
-
Christy Denney — Reply
If you double the potatoes you should double all of the ingredients.
-
-
Ruth Ward — Reply
I have not made this yet, but I plan to make it for Easter dinner. I have a question about what to use to thicken the sauce if I want to make it wheat-free. I was wondering if I could use Velveeta and thin it with heavy cream. I could add the other ingredients shown, including the cheddar.
-
Ellen — Reply
Use a gluten free flour. That’s what I do. I use Bobs Red Mill free 1 – 1 baking flour.
-
Christy Denney — Reply
Sure! I haven’t tried it but don’t see why it wouldn’t work
-
-
Karen Kennedy — Reply
Hi, I really want to try your recipe for Easter but I didn’t see the amounts used for the sauce.. Please email me how much flour, butter and milk you use.
Thanks
-
Christy Denney — Reply
Sorry! It’s probably too late. The quantities are listed on the recipe
-
-
Michael Christopher — Reply
I sliced my potatoes and par boiled them for 4 -5 minutes. Then I drained and put them in cold water to shock them, and let them sit in the water for a few. I followed the recipe for the cheese sauce, but I also put Velveeta cheese sauce packets in it along with one cup of broth; beef, chicken, tomato, whatever you want to use. Tomato Polo broth. Whatever you want to use that adds a little bit extra liquid. Since I par cooked the potatoes till they were a little bit soft I only had to cook for 45 minutes. Turned out great just the right consistency the Velveeta sauce packets that I put in it added so much cheesy intensity. You can buy the Velveeta packets 3 to a box for $3.28 at Walmart
-
Björn — Reply
I have some left over buttermilk from some butter I made a couple days ago. Do you think I could add that into the milk or would it throw off the flavor?
-
Christy Denney — Reply
I think it would be great.
-
-
LiLLi... — Reply
I love the simplicity of this recipe. I did make a few modifications to suite my taste-buds. I added a tsp each of onion powder, garlic powder and fine ground pepper and strips of bacon on each layer.
-
Christy Denney — Reply
Thank you Lilli!
-
-
Monica — Reply
Still the best
-
Peggy — Reply
Hi. I assembled these potatoes this afternoon. It seemed that 1.5 cups of liquid wasn’t enough. Has anyone else had this issue?
-
Jack — Reply
For the cheese sauce roux I generally double everything, but I am also using a larger size casserole dish
-
Jack — Reply
Sorry that was meant for the previous post
-
-
Julie — Reply
The flavor is very good, but – I sliced 2 pounds of Yukon Gold potatoes and ended up with 8 cups of potatoes so had to adjust the rest of my ingredients.
-
Jack — Reply
For the cheese sauce roux I generally double everything, but I am also using a larger size casserole dish
-
-
Karen Adele Rokosz — Reply
Can you use red potatoes?
Karen
-
Christy Denney — Reply
I haven’t tried it but I don’t see why not.
-
-
Alison — Reply
Can you use heavy whipping cream
-
Christy Denney — Reply
Yes!
-
-
tara — Reply
can you please tell me is it 1/2 cup per person 1/4 cup etc
-
Christy Denney — Reply
It’s about 3/4 cup per person.
-
Kim — Reply
LOL – this recipe is for a single serving. Nom nom nom
-
-
Jill T. — Reply
THE BEST scalloped potatoes!!!
-
Donna Raia — Reply
Quick and easy to make, tastes great. I added a bit more cheese.
-
Nathalir — Reply
We love that recipe, we just switch the cheese for gruyère!
-
MBP — Reply
These were so easy to assemble and delicious to eat! My son declared them “best potatoes ever”!
-
Amanda — Reply
How much paprika would you use?
-
Jack — Reply
You just give it a light dusting for some some color, a few shakes here and there, I use smoked paprika myself, I also add fresh chopped chives before I bake, some extra color and taste
-
Leave a comment »
