Scalloped Potatoes Recipe - Lauren's Latest (2024)

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This easy recipe for Cheesy Scalloped Potatoes is one you will want to make again and again. Extremely creamy and comforting potato perfection! I adore this recipe because it’s the epitome of cheesy potatoes. Typically served with a main course like baked ham at Easter, these scalloped potatoes are made with really simple ingredients.

Why You’ll Love This Homemade Scalloped Potatoes Recipe

When I think of Scalloped Potatoes, I think of big family dinners, holidays, and an unforgettable super creamy cheesy potatoes. Scalloped Potatoes are usually reserved for those special occasions because they are a little more time consuming than say, mashed potatoes or funeral potatoes, but are more delicious than both of those dishes because they are laced with a homemade, buttery cream sauce, browned onions and topped with cheddar cheese.

Scalloped Potatoes vs au Gratin Potatoes

While their names are often innocently thrown around interchangeably, there is one big difference in both dishes. Cheese! Scalloped potato dishes typically do not have cheese. The term Au Gratin is definedas being covered with breadcrumbs and/or cheese, scalloped refers to “bake with milk or a sauce”.

Both potato dishes are made with thinly sliced potatoes layered in a casserole dish and baked with a creamy sauce and herb seasoning. Potatoes au gratin have grated cheese sprinkled between the layers of sliced potatoes. Breadcrumbs are also often sprinkled on top of the dish before it goes into the oven.

Ok, ok…you got me. For this recipe, I happen to really like cheese, so I added some. They are technically au gratin potatoes (minus the breadcrumb topping), but this is how mom always made them and called them scalloped, so here we are! 🙂 Henceforth, we shall call these CHEESY Scalloped Potatoes, thankyouverymuch!

Ingredients Needed for Scalloped Potatoes

Just a few simple ingredients needed to make the most perfect side dish!

• Idaho potatoes: These starchy wonders are the star of the show, providing that perfect potato goodness. Yukon Gold potatoes or Russet potatoes work well in this dish too.
• Salted butter: A key player in creating the rich flavor of the creamy sauce.
• Onion: Finely diced for a subtle yet flavorful addition to the sauce.
• All-purpose flour: This helps thicken up the sauce to that perfect creamy consistency.
• Milk: Whole milk works best here, contributing to the smooth texture of the sauce.
• Heavy cream: Because why stop at milk when you can add extra creaminess?
• Cheddar cheese: Sharp and melty, this cheese brings a delightful tang to the dish.
• Fresh chives: These vibrant green beauties add a pop of color and freshness as a garnish.

Variations

The beauty of scalloped potatoes is that this is a basic recipe! Meaning you can add seasonings that you love to this dish and customize it to your liking.

Try adding some minced garlic or a sprinkle of garlic powder to the sautéed onions. Or add some color and flavor with dried or fresh thyme. Maybe you even want to make a baked potato experience by adding fresh chives and bacon bits! Experiment and see what you like.

How to Make Scalloped Potatoes

The hardest part about this recipe is waiting the hour for it to bake. When the potatoes are very tender and the top and edges are brown and slightly crispy, it’s done! For full recipe details, including ingredient measurements, see the printable recipe card down below. Here is step by step what you can expect when making these Scalloped Potatoes:

1. Preheat Oven + Prep Casserole Dish

Preheat oven to 425° F. Spray a casserole pan or 9×13 baking dish with nonstick cooking spray and set aside.

2. Peel + Slice Potatoes

Peel potatoes and rinse. Cut into 1/4-inch potato slices and set aside.

Next, Make the Sauce

1. Sauté the Onions

In a deep skillet, melt butter over medium heat. Sauté onions until lightly browned and fragrant, about 5 minutes.

2. Add Flour, then Milk, and Seasonings

Sprinkle in flour and whisk until a smooth paste is created. Slowly whisk in milk and bring to simmer. Add in salt, pepper, and nutmeg while waiting for the sauce to bubble. The sauce should thicken once it starts bubbling.

3. Stir in Heavy Cream

Remove from heat and stir in heavy cream.Taste andadjust seasonings.Once you get the sauce to taste how you like,add in a little extra salt.

Pro Tip: After you make the cream sauce and taste, you’ll want to add enough salt until it’s perfect for your liking. And then here’s the kicker:add a little extra. You’ll also want to season the potatoes with salt and pepper.Potatoes need a lot of seasoning, so a little extra salt will make all the difference in this recipe. Don’t forget it!

Assemble + Bake

1. Assemble in a Baking Dish

Spread about1/3 cup white cream sauceinto the casserole dish. Add abouthalf the potatoes,being sure to separate from each other as best as possible. Season potatoes with salt and black pepper.Top with half the remaining cream sauceandhalf the cheddar cheese.Finish withremaining potatoes, sauce and cheese.

2. Bake + Cool

Bake for1 hour uncovered or until the top is golden brown.Check after 30-40 minutes to ensure the top isn’t getting too brown. If it is, cover with aluminum foil for the remaining baking time.Remove from the oven and allow to rest 10-15 minutesbefore serving.

FAQ for Scalloped Potatoes

Make-Ahead + Storage Directions for Scalloped Potatoes

Allow leftovers to cool to room temperature. Store in an airtight container and into the fridge for up to 3 days.

Make Ahead: Luckilyyou can make scalloped potatoes in advance!This is great if you are making this dish for Easter, Thanksgiving or Christmas dinner. Holiday meal prep allows you more time to spend with your family instead of slaving away in the kitchen. I would recommend making these AND baking these ahead of time.

Refrigeratethe pan of baked scalloped potatoes covered with plastic wrap for up to 3 days in the fridge. To reheat, cover with foil and bake at 350° F for 30 minutes,or until warmed all the way through. (The microwave also works great!)

Freezethe covered pan of baked scalloped potatoes for up to 3 months in the freezer. To reheat, cover with foil and bake at 350° F for 60 minutes or until warmed all the way through. (The microwave also works great!)

Warning:if the potatoes aren’t baked and you’re storing this in the fridge, the salt in the dish will pull out the extra liquid in the potatoes and they will turn brown. NO THANKS. So, the best option is to bake them immediately and serve or store for later.

What to Serve with Scalloped Potatoes

Whether you are making these cheesy Scalloped Potatoes for Easter, Thanksgiving or even Christmas, you should give these other dishes a look to build up your holiday table.

• Baked Ham
• Smoked Turkey
• Deviled Eggs
• Roasted Green Beans
• Oven Roasted Asparagus
• Sweet Potato Rolls

More Potato Dishes to Try!

• Crockpot Mashed Potatoes
• Funeral Potatoes Recipe
• Twice Baked Potatoes
• Pan Fried Potatoes
• Check out my entire archive of potato dishes!

Give this easy homemade recipe a try and prepare to be amazed by the creamy, cheesy goodness that awaits you at the dinner table. Happy cooking! The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you wouldgive it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.