Cheesy Scalloped Potatoes

If you’ve ever had real home-cooked cheesy scalloped potatoes, you know they’re hard to beat.  I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese.  Rigorously tested, these scalloped potatoes are no-fail, and can be made ahead of time or frozen!

Looking for other holiday side dishes?  You’ve got to try my Homestyle No-Boil Mashed Potatoes, Cheesy Brussels Sprouts with Bacon, and Ultimate Dinner Rolls!

Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! #scallopedpotatoes #potato #sidedish #holiday #Easter #cheese #potatoesaugratin #augratin #makeahead


You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post.  I went back and forth on cheesy scalloped potatoes or potatoes au gratin.

Which then led to a spiral of googling to try and figure out what the heck the difference between scalloped potatoes and potatoes au gratin is.  My deduction?  It’s still not very clear!

Traditionally, scalloped potatoes are baked with no cheese, in a cream sauce, most often made with raw flour in the sauce that thickens up as it bakes… and potatoes au gratin are cheesy potatoes, but traditionally have a breadcrumb topping.

However, so many scalloped potatoes recipes have cheese in them, and not many au gratin recipes have the breadcrumbs.  So confusing.

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! |

In the end, I went with my past… and called this recipe cheesy scalloped potatoes, since when I was growing up, my Mom made scalloped potatoes, and they always had cheese in them.


  1. Make sure you cut the potatoes very thin!  Using a mandoline slicer makes this SO much easier (I’ll link to the one I use at the end of the post).
  2. No need to use heavy cream for the cheese sauce, whole milk works just as well.  But if you’d like to use half and half or heavy cream, you can!
  3. Red and yukon gold potatoes are my favorite for scalloped potatoes, since they hold up well to the baking, and don’t need any peeling (unless you want to).  Russet potatoes will work (and are cheaper), but they could potentially fall apart more during the long baking time.


Usually this recipe is made for a holiday, when oven space is at a premium, and your time is precious.  For that reason, I did some extra testing and have come up with a great, easy way to make these scalloped potatoes ahead of time!

I’ve found making this recipe ahead works best when you partially cook the potatoes first.  Plus, that means you don’t have to bake them that long when reheating!

Baking the dish for 60 minutes gets the potatoes about 75% of the way cooked through.  Let the dish cool, then cover tightly and refrigerate for 1-2 days.

Reheat at the same baking temperature, for 30-40 minutes.

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! |

Can you just imagine how amazing your house will smell while this ultra cheesy dish is baking?  You’ll have to find something to do to keep yourself busy, because you’ll definitely be hungry!


As a bonus, this dish can also be frozen, using the same instructions as the make ahead directions.  Just freeze the covered, partially cooked dish instead of refrigerating it.

Scalloped potatoes can be frozen for 2-3 weeks.  Defrost by setting the dish in the refrigerator overnight.

crockpot scalloped potatoes

If you absolutely cannot or would rather not bake them (which is how I think they taste best), you can layer the scalloped potatoes in a greased slow cooker in the same manner as directed for this recipe.  Cover and cook on LOW for 8-10 hours.

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! |

Still want to bake the scalloped potatoes the day you make them but want to shave some time off?  Microwave the sliced potatoes for about 10 minutes, to cut down on the total baking time (it will take about 45-50 minutes).


They’re amazing as-is, but if you want to add some extra flavor, here are my favorite options.

  • Diced ham
  • Sliced mushrooms
  • Peas
  • Different cheeses

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! |

Making this for Easter?  Try these with my Copycat HoneyBaked Ham, Cranberry Almond Broccoli Salad, and don’t forget the Carrot Cake or Lemon Pie for dessert!


  • Mandoline Slicer – Once you try using one of these, you’ll wonder how you EVER sliced vegetables without it!
  • 2 qt Baking Dish – I used a Le Creuset one for these photos, which I can’t seem to find online, but this is a great one!




Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! #scallopedpotatoes #potato #sidedish #holiday #Easter #cheese #potatoesaugratin #augratin #makeahead

Cheesy Scalloped Potatoes

Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!
4.94 from 48 votes
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Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
Servings: 8 servings
Calories: 310


  • 1 1/4 lbs red potatoes, washed, but not peeled
  • 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
  • 1 onion, sliced thinly
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • salt and pepper, to taste
  • 2 cups whole milk
  • 1 cup cheddar cheese shredded
  • 1/2 cup gruyere cheese shredded
  • 1/4 cup Parmesan cheese grated
  • fresh chives, for garnish
  • fresh parsley, for garnish
  • additional 1/4 cup cheddar cheese, shredded
  • additional 1/4 cup gruyere cheese, shredded
  • additional 2 Tbsp Parmesan cheese, grated


  • Preheat oven to 400 degrees F.  Butter a 2 quart casserole dish and set aside.  
  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.  
  • Add butter to medium saucepan, and heat over MED heat.  When butter is melted, add garlic and saute for 1 minute, until fragrant.  Add flour, whisk, and cook 1 minute.  Slowly add milk, whisking continuously, until no lumps remain.  Whisk over MED heat until mixture is thick and coats the back of a spoon.
  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute.  Repeat with remaining potatoes, onions, and cheese sauce.
  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 minutes.
  • Remove foil and bake uncovered an additional 25-30 minutes.  Potatoes should be tender and cheese melted.  Broil on HIGH for a minute or two for extra browning and crispiness.
  • Sprinkle top with chives and parsley and serve.



For make-ahead, freezing, and crockpot instructions, scroll back up to the body of the post.  There are headings with all the information.
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Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! #scallopedpotatoes #potato #sidedish #holiday #Easter #cheese #potatoesaugratin #augratin #makeahead


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135 comments on “Cheesy Scalloped Potatoes”

  1. My family loves these potatoes. I always forget to pick up dry mustard so always add Dijon to the cheese sauce. They’re perfect!

  2. Great recipe. Usually just add extra cheese to sprinkle on top. Have done mix of old cheddar and smoked cheddar, whatever kicking around. Also sometimes do 1/3 – 1/2 sweet potato for colour and flavour. Often pour a little extra milk or creme over top before baking after assembled. So tasty! Thank you 🙂 

  3. Excellent! Family loved them! I had to make a few changes because of the ingredients I did/did not have on hand . No dry mustard ( I can see how this would be a great addtition). Used russet potato’s, and horror of horrors, I had to cook them in the microwave as the ham took up too much oven room, Still came out great!

  4. These were fabulous – everyone loved them.

  5. I have been cooking for many years and these are the best potatoes. First few times I stuck to your recipe exactly. Then according to what was at hand I changed a few things. Notably the cheese I used was Asiago, a favorite of mine. No matter how they are made they will have pride of place on my Christmas table. Thank you so much for sharing!

  6. Has anyone made these for a gluten free dish. I can use rice flour or corn starch but would need the measures if different from original recipe.

    • Hi Joyce, no one in my family suffers from celiac disease, and as such, I have no experience with gluten free cooking. I truly can’t say for certain, unfortunately. I would try a google search for the conversion as I’m sure there are numerous gluten-free resources available.

    • Joyce, we have to have gluten free foods in my house. I just made them for dinner tonight.  The only change needed is with the flour.  Substitute your favorite all purpose gluten free flour for the flour in the recipe.  None of the other ingredients have gluten in them.  

    • Use as much of which ever gluten flour substitute your using, and sprinkle more at a time till the butter is absorbed and you have a dry ball ready for your liquid. There shouldn’t be too much of a measuring difference between the flours…you’re just making a simple rue. 

  7. My cheese sauce completely separated. They tasted OK but didn’t look great. I didn’t use pre-shredded cheese so am wondering what happened?

    • I’ve never had that happen to me before! Most likely a sauce will separate because it’s cooked a higher temperature, but there are some things you can do to help avoid it. Did you use whole milk? Using a reduced-fat milk can increase the likelihood of a separated sauce :/ If you DID use whole milk, you could try using heavy cream or a mixture of heavy cream and half and half. The higher fat content will help. You could also try using a higher starch content potato, like a russet. Like I said, I’ve never had that happen, which is why I didn’t write the recipe that way.

  8. I’m using the bake for 60 min/cool/cover for 2 days, and then finish baking at 400° for 30-40 min.  However, would you please clarify that 30-40 min… how much of that time should be covered and how much should be uncovered?
    TIA for answering my question!

  9. If using heavy cream or 1/2 and 1/2, do you use the same amount?

  10. Could you add cauliflower to this dish?

  11. Can I prepare the whole dish a head of time (like in the morning) and then refrigerate and then just pop in the oven when it’s time to bake?

  12. These were absolutely delicious! I I added two extra cloves of garlic for personal preference, used whole milk, used sharp cheddar in place of gruyere as it’s what I had on hand, and used gluten-free cornstarch to thicken as we were going to a potluck with GF guests. This recipe is a keeper!

  13. Of all the recipes to choose, I ALWAYS have a Success with thechunkychef‼️Being a ‘Chunky’, but voluptuous old broad is the reason why I turn to You. Guests, Family, Husband are thrilled with my table because of You. Again, ANOTHER PHENOMENAL RECIPE TONIGHT with the Cheesy Scalloped potatoes. Did not have a mandolin, knife skills utilized. Only had 2%Milk, ALL GOOD. Thank you! Roxann

  14. Delicious! My family really enjoyed this dish. I didn’t have Gruyere but added more sharp cheddar and it was fine. Thank you!

  15. Could I raise the temp a little to shorten the bake time? 

  16. It looks so perfect and delicious, I love scalloped potatoes on any day!

  17. These potatoes were so easy to make and amazingly delicious! I eliminated the onions and the flavor was still great. 

  18. This is going to be spectacular with the ham shank I’m doing. Sauce taste wonderful. Think I’m going to cook it on the grill so I don’t mess up the temp for the ham.

  19. Could you please advise how many servings this should make?

    • This recipe serves approximately 8 people. For future reference, all of my recipes have a green icon in the upper left-hand corner of the recipe card stating the amount of servings 🙂

  20. Looks incredibly delicious! Can’t wait to dive into these, adding to my list of must makes!

  21. look awesome!

  22. I love scalloped potatoes! Mine never turn out as yummy as this though; I’ll have to give your recipe a try!

  23. I love scalloped potatoes, these look amazing! I bet they taste incredible!!

  24. YUM! This looks awesome. I love scalloped potatoes. I wish I had a bowl right now!

  25. Omgosh this sounds amazing and I am very much planning to make it. Thank you thank you!!!

  26. Those look like absolute perfection!

  27. These are such a holiday classic! Thanks for adding instructions on how to make them ahead of time. So helpful. 

  28. Nothing in life tastes better than cheesy Potatoes!!! Everyone will go crazy over this!

  29. Can I substitute gruyere cheese in your 3 cheese scalloped potato recipe?

  30. These were so good! Lots of flavour and richness, my nephew that usually hates scolloped potatoes(cream mushroom soup version) loves this recipe.  At first I thought these were going to be a total fail when I tasted  the cheese sauce before baking it in the oven, but I was wrong . All the flavours come together once baked, and  the sauce turns into a perfect texture and consistency for scolloped potatoes.  A must try recipe ! 

  31. Made these for our family’s New Years Day dinner. Followed the recipe completely, they were WONDERFUL!!! Will definitely be making them again.

  32. Delicious and easy!!!!!!!

  33. Could you use Russet potatoes?

  34. Can you make this Garlic-Pamesan cheese scalloped potatoes ahead a day ? 
      Thank you, 

    • Hi Sally! I’ve made them ahead in the following way:
      Assemble it and bake it covered for 30 minutes or so, then cool completely and refrigerate overnight. Let the dish sit out at room temperature for about half an hour, then bake covered for 30 minutes, uncover, and bake an additional 25-30 minutes, until hot and bubbly. This lets it taste like they’re freshly made, and cuts down on bake time the day you want to eat them.

  35. Excellent!!!  Followed the recipe exactly – only cut in half because was just preparing for my husband and me.  Have enough left over to serve with another dinner this week.  Same cooking time as full recipe, but did not have to put under the broiler because it was crispy enough on top.  Will be serving this for company for sure.   Best scalloped potatoes EVER!! 

  36. What size baking dish did you use?? 

  37. What type of onion did you use?

  38. Hello, do you use bagged shredded cheese or do you grate your own for this recipe? Thank you! :o)

  39. Fan-freakin-tasting!! I’ve never made scalloped potatoes from scratch. I chose these because of the garlic. They are to die for! My family devoured them!
    Oh, I used smoked Gouda instead of gruyere just because it’s my favorite.

  40. I’ve made these potatoes twice and when they come out of the oven there is a lot of oil floating on the top from the cheese.  What am I doing wrong?

    • Hmm, I’ve never had that issue. It could be the Parmesan or Gruyere cheese, as different brands bake differently. Maybe switch up the cheeses, use Swiss instead of gruyere, and a little less Parmesan on top?

    • you need to shred your own cheese because if you used pre-shredded cheese they have extra chemicals and oils in it to keep it from clumping

  41. Tried these yesterday for Easter-a HUGE hit! They were devoured in no time. Super cheesy and loved the garlic addition. Only problem? The Guyere cheese was very expensive-$7 at my local Von’s, yikes!

  42. HI, tried this today. I think I needed more cheese, but otherwise came out great. Maybe i’d reduce the amount of liquid as well. Made this and mashed potatoes…both were demolished with 6/7 people!

  43. Made this for Easter dinner today and it was fabulous!. I did double the sauce recipe due to the amount of potatoes I sliced and the deep dish casserole dish I used..
    I made it the day before so I baked it for 40 min only. I didn’t want to reheat it and have it be mashed taters.. I used the thin slice blade on my food processor and it held its shape nicely. I did bring it to room temp before reheating and covered it in foul so it wouldn’t dry out. Put the broiler on it for10 min to finish it

  44. These were fantastic. Had them today for Easter. I baked them for an hour last night while covered and then baked them  uncovered for 30 minutes today. No recipe changes needed. Really delicious.

  45. I am not a chef, I generally use my oven to store books and I’ve literally used my kitchen twice. I’ve just made this recipe, but I’ve doubled all the ingredients for a 4qt baking dish, and now that it’s in the oven I’m wondering if I may have to increase the baking time as well? I’m sure I don’t have to double the baking time, but it must be a little longer right? Winging it here. It smells divine and the dog is completely confused about what is going on.

    • I added 10 minutes, came out beautiful. Now I just have to resist tearing into it before the potluck. Thanks for the recipe!

      • Thank you for your question and reply. You are the reason I look online for home cooked recipes. I personally am a really good home Momma- style food cook, however, I love the recipes that people who obviously don’t cook ever, or much, seem to say are good. To me, a lot of the online chefs and bloggers seem to end up reading and/ or cookstyle becoming , store bought, or leaning towards turning commercial. The more homemade or looks to be anyway, the better. I’m gonna try these today minus the expensive cheese and use shredded cheddar 4 cheese allowing for oil. I hope I like them too!!! Anyway, sorry, I just had to tell you thank you for your open question, and description also coming back to reply for us all to read. Most never have replies or followups online. I love your oven is a bookshelf!!!Gigidixon1968. I’ll come back and let you and the author know my own results lololol with a 10yr olds help

  46. Just wondering if you have ever improvised this recipe for a crockpot. I plan to bring them to my daughters for Easter but she has no oven room for them is pregnant and cranky about changing her plans for what’s going in the oven and when 😳

    • Hi Ellen 🙂 Oh lord, I remember those cranky pregnant days well… unfortunately I’ve never tried these in the crockpot, so I really say if they would work or not. The only thing you could do would be to find a crockpot scalloped potatoes recipe, then sort of adapt that recipe to use these ingredients. Best of luck to you and Happy Easter!

  47. This recipe is terrific! I used smoked paprika, Asiago, Parmesan, and Cheddar and added ham. My husband said it was the best he’s ever had. Highly recommend!

  48. Hello 🙂 unfortunately it’s not adjustable. And it’s actually a 16th inch I just measured. Do you think it will turn out OK? I could just bake it for a shortEr amount of time.

    • No worries 🙂 I think it will still turn out okay, although I can’t guarantee it since I’ve only made it as written. I’m thinking bake it for 40 minutes covered, then uncover for about 15-20 minutes and hopefully the potatoes will be nice and tender.

  49. Hello, I would like to try this for Easter dinner. My Mandolin slices about a 16th or 12th of an inch. Would this still work? Or would the potatoes be too thin?

  50. Can this be prepared the day before and stored in the fridge until time to bake the next day?

    • Hi Jeff 🙂 I’ve made them ahead in the following way:
      Assemble it and bake it covered for 30 minutes or so, then cool completely and refrigerate overnight. Let the dish sit out at room temperature for about half an hour, then bake covered for 30 minutes, uncover, and bake an additional 25-30 minutes, until hot and bubbly. This let’s it taste like they’re freshly made, and cuts down on bake time the day you want to eat them.

  51. I look forward to great dinners

  52. Shut the front door!!!! 
    These are drool worthy!!! 
    We would have called these cheesy layered potatoes when I was a kid. 
    Who knew there were so many names for such delicious dish!

  53. Have you tried making this with 2% milk instead of whole milk? It’s just something I already have on hand, but I don’t want to compromise the flavor of the recipe. 

  54. What would be s good substitute for the gruyere cheese thank you ?

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  57. I had to break my “no carbs at night” rule for this one. Perfect flavor, even when substituting 1% for whole milk. Thank you, this is a keeper.

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  59. My daughter-in-law made these for Thanksgiving and they were the best scalloped potatoes I have ever eaten!

  60. I’m baking this exactly as you prescribed, and the cheese sauce is AMAZING. Your instructions are great, too, even for a pre-pre-novice, like me. Thanks for the recipe!

  61. Loved this recipe, so yummy. The sauce flavor is so wonderful. Could I use the sauce to make a baked Mac and cheese? Any suggestions?

    • Hi Lauren 🙂 I’m so glad you loved these potatoes! That’s a GREAT idea, to use the sauce for a Mac and cheese… I would say the sauce amount is good for 8oz of dried pasta. My baked Mac and cheese recipe uses 4 cups of liquid to make the sauce, so if you’re looking to make the Mac and cheese with a full 16oz of pasta, I’d double the sauce ingredients, including the butter and flour and cheeses. Then just make the sauce per the recipe, toss it with the cooked pasta and bake at 350 F degrees for about 15 minutes or so 🙂 I’d love to know how it turned out!

  62. Just made this for dinner per my husband’s request for scalloped potatoes. So good. It’s like having potatoes that were baked in fondue. Light, flavorful and delicious. Thanks for sharing!

  63. Would all russet potatoes be ok and instead of gruyere cheese would goat or pepper jack work.

  64. Have you tried using a crock pot so I could make up a& take to work and cook there, for a luncheon?

  65. This looks so delicious..gonna try this out on the weekend and yeah going on beats mode on Black Friday lol

  66. Hi! I read that you have made these a day before serving. So you would just bake according to the recipe and then rebake 30-40 min the day you want to serve them?

    I’m making these for thanksgiving and am trying to decide if I should make them the day before or the day of.

    If I make the day of, would I be able to bake them at 350 degrees? I have an oven that is able to cook six dishes at a time in convection mode, but my other dishes are suppose to be cooked at 350 degrees.

    • Hi Alex 🙂 I’ve never made them ahead that way, but I think what you’re saying should work just fine. By baking it fully the day before, then refrigerating, when you bake them again, you’re really just re-heating them until hot and bubbly, so I would say 30-40 minutes at 350 will work. Although, before re-baking, I would let the dish sit on the counter for 30-40 minutes to come to more of a room temperature, and I’d re-bake them covered so it traps the heat in 🙂 Happy early Thanksgiving!!

  67. This is wonderful!
    Could it be assembled the night before, refrigerated, and then baked the next day?

    • Hi Jessie 🙂 I’ve never tried it, but I think what you could do is assemble it and bake it covered for 30 minutes or so, then cool and refrigerate overnight. Let the dish sit out at room temperature for about half an hour, then bake covered for 30 minutes, uncover, and bake an additional 25-30 minutes, until hot and bubbly.

  68. I’ve always wanted to make this side dish and seems like I just came across the perfect recipe! While this bakes I will be working on the main dish to make best use of my time! Thanks for the recipe! -Feta from Fetty’s Food Blog

  69. This is a fine recipe, I made it last night. I’m glad I added 2 extra garlic cloves- but the recipe didn’t call for any salt.. so it was just okay. I needed to add salt in between the cooked layers after to make it better…

    • Hi Colleen 🙂 Actually the recipe says to use salt and pepper to taste. Since there is a high amount of cheese in this recipe, depending on the brands of cheese used, it can be salty on it’s own… so I left it up to the readers to season it per their tastes.

  70. Love it! Had to add more garlic because I’m a garlic lover. Added ham and spinach in layers to make it a full meal. Great recipe!

  71. I purchased a Le Creuset pan similar to that one from Bed Bath & Beyond online. This looks fabulous!

  72. In one of your replies to one of the comment you state that you use 1 and a half lbs. of potatoes but in the recipe you say 2 and a half lbs. which is it?

    • Hi Craig 🙂 Total, you’ll need 2.5 lbs of potatoes, roughly 1 1/4 each of red and yellow potatoes. In that comment, I was referring to their question of how many red and how many yellow potatoes they would need 🙂

  73. Wow this looks amazing!!! My hubby is allergic to dry mustard. Would leaving it out change the taste significantly or do you know of an alternative that would be good?

  74. It’s like dream comes true; Potato with lots of cheese. What else would be yummier than this..! :* Thanks for satisfying every potato and cheese lover soul with this bowl of heaven. 😀

  75. Hi,

    So the potatoes are not boiled before?

    • Hi Melinda 🙂 No, for this recipe they’re not boiled, which is why the long bake time. You can microwave the sliced potatoes about 10 minutes, which would cut the bake time down to about 45-50 minutes.

  76. I made these last week and they were perfect! I didn’t have red potatoes on hand, but I had some smaller russets and Yukon golds. Everyone loved them and asked that we have these on a regular basis! The only thing I’ll do next time is add a pinch or two of salt to the layers of potatoes. They looked gorgeous with the chives sprinkled on top of the deliciously golden brown cheese and everyone loved the crunchy bits! Thank you for this great recipe!

  77. I took these to a Good Friday potluck last night and they were devoured! I was hoping to have some leftovers, but no luck. Thanks for the yummy recipe, I will definitely make them again!

  78. Would I be able to substitute regular flour for gluten free flour in this recipe?

  79. Just doubled this recipe and made it ahead for Easter. Freezing after all potatoes and cheese sauce are layered but before adding the shredded cheese on top. Planning on thawing the night before and then baking as instructed…. will let you know how it turns out! Smells amazing and the cheese sauce tasted SO good!

  80. Hi I don’t see in the instructions where or when to add the garlic. I bought all of the ingredients to make this tomorrow

    • Hi Amber 🙂 Oh gosh, I completely forgot that part… I’ve updated the recipe (you add the garlic to the melted butter and saute it for a minute, before adding the flour). I hope you love it!!

  81. How many potatoes whats the # I don’t know lbs ? thanks so much !!

    • Hi Donna 🙂 I can’t give an exact number, because potatoes can be all different sizes and therefore weigh different amounts. If you don’t have a scale, then if you buy a 3 lb bag of potatoes, just use about half to get that 1 1/2 lb amount 🙂 In general, 9-10 small potatoes is about 1 1/2 lbs, but that’s going to vary based on size, like I mentioned.

  82. Everytime I see recipes in your blog, I feel hungry because all most of recipes are my favorite.

  83. These potatoes just went on my Easter dinner menu! They look fantastic!

  84. The dish makes me feel hungry. I will make it at this weekend for my family. Thanks for sharing!

  85. Whatever you call it, it looks absolutely delicious! This would be perfect as a side for Easter ham.

  86. This is a must for Easter with ham an later on you can add ham gives awesome dish as well

  87. Have you tried making these the night before and just cooking them at mealtime? I’d like to try them for Easter, but I try to have everything ready the night before, since things get kind of crazy between church, easter baskets, and dinner.

    • Hi Heidi 🙂 I haven’t done exactly that… but I’ve partially baked them (through the covered bake time), then cooled them to room temp, and refrigerated them overnight. Then the next day, baked them about 30-40 minutes, and they’ll taste freshly made 🙂

  88. This Garlic Parmesan Cheesy Scalloped Potatoes is perfect for my family. We adore patatoes and I am always looking for new ways to prepare.

  89. I don’t know why I never make scalloped potatoes. These look amazing! I’ll have to try your recipe!

    • Because they are extra work 🙂 but worth it…the boxed stuff makes it incredibly easy, but nothing ever is the same as homemade!! Making this for Sunday dinner today. It’s a good reason to use the mandoline!

  90. These are an Easter must have!

  91. What a great side dish! It will go good with any dinner!

  92. I do love my cheese and I adore anything potato so this is my dream come true, and three cheeses? Wow! I must have this dish!