The Best Scalloped Potatoes are easier to make than you might think! This cheesy scalloped potato recipe has a classic creamy sauce and is topped off with extra cheese to make this total comfort food.
As kids, we didn’t realize scalloped potatoes could be made from actual potatoes. We thought these just came from a box! Boy, were we wrong! While scalloped potatoes may seem complicated and time consuming, making you want to reach for the store-bought variety, nothing could be further from the truth. Scalloped potatoes are simple to make, and so delicious and satisfying. These potatoes are savory, cheesy, and hearty. They make a great side dish for almost any dinner, and are so tasty, you might even want to make them to eat on their own!
Slicing Potatoes for Cheesy Scalloped Potatoes:
The easiest and most uniform way to slice potatoes is with a mandoline. If you don’t have one, you can use a slicing blade attachment on a food processor. If you don’t have either of those tools, you can always use a regular chef’s knife. Slice your potatoes in half, lengthwise, to create a flat, stable surface for cutting. Then simply use your knife (the sharper the better) to cut the potatoes as thinly as you can.
Potato Varieties:
The best scalloped potatoes are made with Russet potatoes. You can also use red or yukon gold potatoes, but the starch content is different for these and will produce a slightly different result. Smaller sized potatoes are also a little bit harder to work with since they are smaller than Russet potatoes.
Cheese Options:
While we tend to prefer a sharp cheese, giving the dish more flavor, you can instead swap out the Parmesan for a milder cheese if you prefer. The cream in this recipe balances the Parmesan really nicely.
Pro Tip:
The baking time on scalloped potatoes ultimately depends on how thinly you were able to slice your potatoes. The estimate of 1 hour provided in the recipe is only an estimate. If you cut your potatoes on the thicker side, they may take 15-30 minutes longer. If you cut your potatoes paper thin, your casserole may be done after only 40 minutes. Please adjust the cooking time accordingly.
Make Ahead Instructions
Need to make your scalloped potatoes ahead of time? No problem! Slice your potatoes and combine them with your other ingredients and place into your prepared baking pan. Instead of baking, cover and refrigerate for up to 24 hours. When ready to bake, remove the covering and give the potatoes a quick toss. Top with shredded cheddar cheese (if using), and bake.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat a large portion, do so in an oven preheated to 350 degrees Fahrenheit, until warmed through. To reheat a single serving, place in the microwave for 30 second increments until warmed through.
If you like this recipe, you may be interested in these other delicious potato recipes:
- The Creamiest Mashed Potatoes
- Steakhouse Style Garlic Mashed Potatoes
- Easy Roasted Parmesan Pesto Potatoes
- Honey Roasted Smashed Potatoes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
These are so delicious! My husband said this recipe is a keeper!
This recipe is in constant demand with my family.
I will say that Rachael Farnsworth has made my life better by helping me give people wonderful food — how you conduct yourself is an example for all of us. Thank you so much. (crispy chicken thighs for supper to night !!!!)
Just fantastic! We have these at least once a month.
Easy and scrumptious.My husband loved it as did I..
I made these 12-25-20 and added 8 slices of deluxe American cheese in the middle layer. They were awesome! I like that there is no flour in the recipe.
Very good . Easy and fast to put together.
Maybe the first time I’ve made from scratch instead of a box and it was perfectly creamy and cheesy! Managed to find my slicer attachment for the potatoes, added some garlic/onion powder plus a bit of cayenne pepper. So easy to just mix and bake or can be prepped ahead of time. Will be making this more often!
Easy to make and delicious! I made these as a side for Christmas dinner – a huge hit! The potatoes have a great flavor, and I’m not one who generally like russet potatoes either, but this was very good!!
Super tasty &easy recipe. Definitely a keep. Thank you!
These were delicious! I doubled the cream because I had more potatoes and didn’t measure them. They were a hit! Everyone raved about them.