The Best Scalloped Potatoes Recipe

This isn’t something I make on a regular basis it’s one of those once or twice a year dishes. But I will tell you, it’s consistently requested at every potluck, and anyone who’s tried it says it’s better than restaurant quality. What makes this recipe different is that I’m not layering potatoes gently and stacking cheese over and over, round after round. It’s a bit of a shortcut method but it gets you the same rich, slow cooked result without the fuss.

I’ve made this recipe six times before landing on the version I’m sharing with you today. The first attempt had too much cream and turned out runny. The second time, I pulled back too much and it wasn’t nearly as saucy as I wanted. After that, it was all about dialing in the right potato to sauce ratio. I’ve done the homework so you don’t have to you’re in good hands here.

Why You’ll Love These Homemade Scalloped Potatoes

If you love cheesy goodness, this is your kind of dish. The layers of potatoes are baked until golden brown and bubbling, making it a perfect side dish for holiday meals or cozy Sunday dinners. This easy scalloped potatoes recipe works great alongside roast chicken, pork chops, or even Easter ham. It also makes a great addition to a casserole-style spread, especially if you’re planning a dinner party or holiday dinner with a variety of comforting side dishes.

Ingredients for This Easy Scalloped Potatoes Recipe

You only need a few pantry staples and fresh ingredients to make this easy cheesy scalloped potatoes dish. The full recipe instructions and exact amounts are in the printable recipe card, but here’s a quick overview of what you’ll need:

• golden potatoes (yukon gold potatoes or russet potatoes both work)
• onion
• garlic
• unsalted butter
• dry herbs and spices
• bay leaves
• whole milk
• heavy cream
• salt and ground black pepper
• white cheddar cheese (or mix in parmesan cheese or sharp cheddar cheese if desired)

A mandoline slicer is super helpful to evenly slice potatoes, but a sharp knife works fine too. Make sure to use a prepared baking dish or casserole dish so nothing sticks.

Best Potatoes for Scalloped Potatoes

How thick you slice your potatoes matters, too thin and you lose the bite you want. I use Yukon Gold or russet, and honestly, I lean toward russet. But I’m not the kind of cook who runs to the store for one specific variety, if you’ve got Yukon Golds at home, use them. It’ll still be delicious.

How to Make The Best Scalloped Potatoes

1. Preheat the oven to 350°F.
2. Slice the potatoes thinly using a mandoline slicer or knife, then soak briefly in cold water and drain.
3. finely chop the onion, mince the garlic, and grate the shredded cheese.
4. In a large pot over medium heat, melt butter and sauté the onions until soft and golden. Season with salt and pepper.
5. Add garlic and cook for about 30 seconds.
6. Add the potatoes, heavy cream, milk, bay leaves, and dry herbs. season again. Bring to a boil, then reduce to a simmer.
7. Cover and cook on medium-low heat for 10–15 minutes, stirring occasionally, until the potatoes are just tender.
8. Remove the bay leaves and begin layering.

How to Layer This Cheesy Scalloped Potatoes Recipe

• Pour one-third of the potato mixture into your casserole dish.
• Sprinkle one-third of the cheese over the potato layer.
• Repeat the process with the remaining potatoes and cheese, finishing with a cheesy top layer.

9. Cover loosely with aluminum foil and bake for 30–40 minutes. Remove the foil and bake uncovered until the top is golden brown and the cheesy sauce is bubbling.
10. Let the dish cool to room temperature for about 5–10 minutes before serving.

How To Make Scalloped Potatoes Ahead of Time

If you want to prep ahead, slice your potatoes and leave them in cold water in the fridge. This keeps them from browning while they wait.

The Secret to Creamy Scalloped Potatoes

If you want to know my secret, it’s the ratio of cheese, heavy cream, and butter don’t skimp here if you want that restaurant quality result. This isn’t a dish you’re making every week, so let it be a treat. This is a moment to enjoy and indulge, not count calories that’s part of why it’s special.

How To Store and Freeze Scalloped Potatoes

Store in the fridge for up to 4 days, or freeze for up to 3 months. The sauce may separate a bit after freezing, but that’s normal just reheat low and slow with a splash of extra cream to bring it back together.

Homemade Scalloped Potatoes FAQ’s

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Cheesy Scalloped Potatoes Recipe

5 from 1 vote

Cheesy scalloped potatoes: a comforting side dish made with thinly sliced potatoes baked in a creamy cheese sauce and layered with white cheddar. This cheesy potato casserole is golden brown, rich, and perfect for holidays, family dinners, or special occasions. A classic dish that delivers every time.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Ingredients

  

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Let’s gather the ingredients!

• 3 pounds golden potatoes thinly sliced
• 1 medium onion finely chopped
• 6 cloves garlic minced
• 2 tbsp unsalted butter
• 2 tbsp dry herbs & spices such as BRAGG 24 herbs and spices
• 2 bay leaves dry
• 1 cup whole milk
• 3 cups heavy cream
• salt and ground black pepper to taste
• 4 1/2 cups white cheddar cheese grated

Equipment

• Wooden Spatula
• Ceramic Dipping Bowls
• Mixing Bowl
• 7-quart slow cooker
• Food Processor
• Storage Bags Holders

Instructions

 

1. Preheat the oven to 350°F (175°C).
2. Slice the potatoes thinly using a food processor, mandoline, or knife.
3. Finely chop the onion, mince the garlic, and grate the cheddar cheese.
4. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until tender and slightly golden. Season with salt and pepper. Add the minced garlic and cook for 30 seconds.
5. Add the sliced potatoes, milk, heavy cream, dry herbs, bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
6. Cover the pot and cook on medium low heat until the potatoes are about ¾ cooked through, stirring frequently to prevent sticking.
7. Remove and discard the bay leaves.

Layering:

1. Pour one third of the potato mixture into the 13×9 inch baking dish, spreading evenly.
2. Sprinkle about one-third of the grated cheddar cheese over the potatoes.
3. Pour another one-third of the potato mixture over the cheese, spreading evenly.
4. Sprinkle another one third of the grated cheddar cheese over the potatoes.
5. Pour the remaining potato mixture over the cheese, spreading evenly.
6. Sprinkle the remaining grated cheddar cheese on top.
7. Bake for 25-30 minutes, until bubbly and the cheese is melted and golden. For a more golden and crisp cheese topping, increase the oven temperature to 425 degrees and continue baking for an additional 5-8 minutes.
8. Allow the dish to cool for 5-10 minutes before serving. Enjoy your delicious scalloped potatoes as a side dish with your favorite main course.

Nutrition

Calories: 998kcalCarbohydrates: 51gProtein: 30gFat: 77gSaturated Fat: 47gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 234mgSodium: 618mgPotassium: 1245mgFiber: 6gSugar: 8gVitamin A: 2839IUVitamin C: 48mgCalcium: 791mgIron: 4mg

Notes

• Slicing matters: Aim for potato slices about 1/8-inch thick. A mandoline gives the most even results, which means more consistent cooking thicker slices may need extra simmer time in step 6.
• Cheese swap: White cheddar gives a sharper, tangier bite while mozzarella melts stretchier and milder. Either works, use what you love, or split the difference and do a blend.
• Don’t skip the pre cook: Simmering the potatoes in the cream mixture before layering (rather than baking raw slices) is what keeps this from turning out with underdone potatoes and overdone cheese on top.
• Storage: Leftovers keep in the fridge for 3-4 days. Reheat covered in a 325°F oven until warmed through. The microwave works too but the top won’t stay as crisp.
• Freezing: This freezes well before or after baking. If freezing unbaked, thaw overnight in the fridge before baking as directed.
• Herb substitution note: If you don’t have the Bragg 24 Herbs and Spices blend, a mix of dried thyme, rosemary, and parsley works nicely as a stand in.

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