Scalloped Potatoes | The Girl Who Ate Everything (2024)

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, Christmasdinner, or Thanksgiving!

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CHEESY 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.

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This potato recipe with cheese, ask me whatever you want about it. They’re fabulous by the way. And that’s coming from someone who loves her mashed potatoes.

The most important thing in this scalloped potato recipe is to make sure you slice potatoesthin. 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. If you really want it rich use heavy cream instead of milk.
  • 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 shredded 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.

HOW TO SLICE POTATOES

Slicing potatoes is the most time consuming part of making scalloped potatoes. While you can cut them evenly with a knife, you can save a ton of time and effort by using a mandoline to slice them. This V-shaped one from OXO creates nice, even slices—just be sure to use the finger guard while using it.

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.

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Do you see how thin I sliced these?

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Here’s the secret sauce. Well, actually it’s called a roux with some milk and cheesewhisked in.

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Two layers of potatoes and sauce in the casserole dish so no potato is left behind.
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Then you bake it until you think the cheese is burning. It’s not. It’s just toasting until perfect.

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Enjoy! If you’re doubling this cook it in a 9×13 pan!

HOW TO MAKE SCALLOPED POTATOES

Instructions:

  1. Preheat oven to 350 degrees.

  2. In a small sauce pan, melt butter and stir in flour.

  3. whisk in the milk and season with salt and cayenne.

  4. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

  5. Reduce heat and stir in 1 cup of the cheddar cheese.

  6. Place a half of the sliced potatoes in a lightly greased 1.5 quart baking dish (8×8 or 9×9 will work)

  7. Pour half of cheese sauce over potatoes.

  8. Repeat with second layer of potatoes and cheese sauce.

  9. Sprinkle the remaining 1/2 cup of cheddar cheese on top.

  10. Top with some paprika for color.

  11. Bake uncovered for about 1 hour at 350°F and when cheese is golden brown.

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 Cheesy Potatoes
  • Slow Cooker Mashed Potatoes
  • Ranch Roasted Red Potatoes
  • Mashed Potatoes – two Ways
  • Buffalo Chicken and Potato Casserole

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Scalloped Potatoes

4.50 from 3092 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

Equipment

8X8 Baking Dish (this one is super pretty)

Mandoline Slicer (this makes slicing potatoes easy)

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

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Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

See Full Bio

Scalloped Potatoes | The Girl Who Ate Everything (2024)
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