My easy, creamy scalloped potatoes recipe features cream sauce and sharp cheddar cheese. Growing up, my mom’s friend always served absolutely perfect scalloped potatoes, and I’ve mastered her tricks!
With thinly sliced potatoes and a rich cream sauce, plus cheese to finish, it’s elegant and comforting. If you’re hosting Thanksgiving or Easter, this potato dish is a MUST, because you can make it ahead of time and it’s a no-brainer hit!
What Our Readers Love About This Recipe
These are AMAZING. I don't usually do new recipes for a big gathering, but I took a chance and made these for Easter Sunday, and they were perfect - I got so many compliments! They were so delicious that my kids asked to have them again. - Jana
Ingredients
- Russet potatoes: Starchy (not waxy) potatoes, are best for creamy baked dishes like this. They soak up the cream sauce and get silky and tender.
- Butter: I like to use salted butter in dishes like this, but you can use unsalted. Just be sure to season generously.
- Flour: To thicken the cream sauce.
- Stock: Use vegetable stock to make this vegetarian-friendly side dish, which can be nice to offer at big holiday gatherings.
- Seasonings: Fresh thyme, garlic and nutmeg
- Milk: Whole milk
- Cheese: I usually use sharp cheddar cheese, but you can use a different cheese! Try Gruyère, swiss cheese, smoked gouda, or even Parmesan. If you use Parm, use about half the amount.
How to Make Scalloped Potatoes
See the recipe card below for the full detailed instructions.
- Slice the potatoes! Slice directly into an ice water bath to prevent browning.
- Make the béchamel sauce! A fancy word for the cream sauce the potatoes bake in.
- Create three creamy layers of potatoes followed by the cheesy sauce.
- Bake for a little over an hour at 400°F and voila!
How To Make Scalloped Potatoes Ahead Of Time
Yes, you can make scalloped potatoes ahead of time, which is SO key for holiday side dishes! can certainly be made ahead of time! After 60 minutes in the oven, let the scalloped potatoes cool completely without removing the foil. Refrigerate for up to 3 days. When you’re ready to serve them, take them out of the fridge 30 minutes before reheating, then bake in a 400°F oven for 45 minutes.
The Difference Between Scalloped and Au Gratin Potatoes
Scalloped potatoes and potatoes au gratin are kind of the same thing at this point. Both involve potatoes baked in a creamy mixture of whole milk or cream and butter, but ‘au gratin’ always means there is cheese in the mix, and ‘scalloped” sometimes has no cheese. Cheese makes everything better though, so my scalloped potatoes recipe has cheese!
Tips For Scalloped Potato Success
- Don’t skip rinsing the potatoes: Soaking removes excess starch that could make the scalloped potatoes gluey. But, make sure to dry them thoroughly after the soak.
- You can slice and prep the potatoes ahead of time and store them in the fridge in cold water for up to 4 hours.
- If you don’t have a mandoline slicer: With a sharp knife and patience, you can achieve similar results, but it takes much longer and requires more skill to get consistent thickness.
- If you don’t have a 9x13-inch dish, note that deeper dishes may need longer cooking, while shallower ones cook faster. Any 3-4 quart baking dish works.
- Use a mandoline guard! It’s crucial to the dish to get crispy, thin potatoes but protect your hands!
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