Cheesy Scalloped Potatoes are a buttery, creamy, cheesy side dish that's great for holidays and get togethers! With warm soft potatoes in a rich, herbed cream sauce with gooey melted cheese.
Scalloped Potatoes
These scalloped potatoes are a must make. On repeat. With layers of warm soft potatoes layered with gooey cheese in a creamy herbed sauce. Nothing says comfort food better than these cheesy warm potatoes.
They're elegant enough for company and holidays, but easy enough to make with a simple weeknight meal.
What Are the Best Potatoes for Scalloped Potatoes?
Yukon gold potatoes are a great all purpose potato because they are both waxy enough to hold their shape and starchy enough to be soft and thicken the sauce a bit.
If you need a substitute for Yukon gold potatoes, the best alternative is Russet potatoes.
Potato Skins On or Off?
It's not necessary and I usually don't, but you can if you prefer. The peels give it a rustic look, and don't affect taste or texture too much.
If you are NOT peeling your potatoes, be sure to wash the potatoes first.
Slicing Potatoes for Scalloped Potatoes
The easiest and fastest way to make perfectly uniform potato slices is by using a mandoline. You can also use the slicing attachment on a food processor or just slice with a sharp knife, slicing as thinly as possible.
What's the Difference Between Scalloped Potatoes and Au Gratin Potatoes?
There are a couple differences in scalloped potatoes or potatoes au gratin. The biggest one is that au gratin potatoes are more decadent and include cheese in between layers and possibly a breadcrumb topping, where as scalloped potatoes are usually cooked in a cream sauce. Au gratin potatoes also often have thicker sliced potatoes than scalloped potatoes.
Of course, there's countless variations for both, so a lot just has to do with what the recipe-maker wants to call it.
Variations for Scalloped Potatoes
There are lots of ways to mix this recipe up or make it your own.
- Cheese: Try different cheeses such as sharp white cheddar, Gouda, gruyere, Monterey Jack, or any of your other favorites!
- Herbs: Add fresh or dried herbs such as rosemary or sage for extra flavor and aromatics.
- Bacon: Because everything is better with bacon.
- Pesto: Stir in a tablespoon of pesto to the cream sauce for an herby, nutty flavor
- Veggies: Add sauteed mushrooms, green onions, corn, or green chiles for some extra nutrition and a punch of flavor.
More Potato Recipes You'll Love
- Crock Pot Hash Brown Casserole - cheesy hash browns cooked to tender perfection effortlessly in the slow cooker.
- Buttery Smashed Potatoes - Crispy potatoes smothered in butter for an epic bite.
- Twice Baked Deviled Potatoes - Potatoes are halved and scraped out to make a soft, fluffy filling then refilled like a deviled egg!
- Cheesy Ranch Potatoes - soft potatoes baked in a creamy ranch sauce.
- Garlic Herb Roasted Potatoes and Green Beans - potatoes roasted with garlic, herbs, and green beans make an elegant but hearty side dish for all occasions.
Scalloped Potatoes
Ingredients
- 3 tablespoons butter
- 1 onion finely chopped
- 2 teaspoons minced garlic (about 4 cloves)
- ¼ cup flour
- 1 cup chicken stock
- 2 cups half-and-half
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons fresh thyme leaves
- 4 pounds Yukon gold potatoes thinly sliced (⅛-inch rounds)
- 2 cups shredded cheddar
- ½ cup grated Parmesan
Instructions
- In a large skillet over medium-high heat, melt butter.
- Add onion, and saute until tender, about 5 minutes.
- Add garlic and saute until fragrant, about 2 minutes.
- Stir in flour, and continue cooking for 1 minute.
- Gradually pour in stock, whisking after each ¼ cup addition.
- Stir in half-and-half, adding slowly and constantly stirring.
- Stir in salt, pepper, and 1 teaspoon thyme. Allow sauce to thicken , stirring often. Then remove from heat and set aside.
- Preheat oven to 400°F.
- Butter a 9"x13" baking dish.
- Spread half the potato slices on bottom. Top with half the prepared cream sauce. Then spread half the shredded cheddar and all of the Parmesan.
- Repeat the layers with the remaining potatoes, sauce, and cheddar.
- Top with remaining thyme.
- Cover with foil and bake at 400°F for 30 minutes.
- Then remove foil and bake uncovered for an additional 25-30 minutes, until the potatoes are cooked through.
- Garnish with finely grated Parmesan and fresh thyme. Serve warm.
Notes
- Vegetarian: Use vegetable stock to make this recipe vegetarian friendly.
- Gluten Free: Use gluten free cup-for-cup flour instead of regular all-purpose flour.
- Half-and-half: The half-and-half adds extra richness and creaminess. You can use milk in a pinch, it will just not be as rich.
- Cheese: Use freshly grated cheese. It melts smoother and creamier than pre-shredded cheese.
- Try different cheeses like Monterey Jack, Gouda, or gruyere.
- Use a mandoline slicer like this one for perfect, evenly sliced potatoes.
- Baking time: The baking time may vary based on the thickness of the potato slices. You may need a slightly longer baking time to cook the potatoes all the way through.
Nutrition
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Dannii says
I love anything with potatoes and these cheesy scalloped potatoes look amazing.
Louise Cayzer says
Potatoes smothered in cheesy creamy goodness! What's not to love! Yummy recipe.
Maria San Juan says
Very excited to try this recipe! Thank you very much for sharing!
Sally Humeniuk says
This is one of my sides for Thanksgiving this year! Thanks for all the tips to accommodate every taste. Looks so incredibly creamy and delicious!