If you’ve ever had real home-cooked cheesy scalloped potatoes, you know they’re hard to beat. Â I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese. Â 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!
CHEESY SCALLOPED POTATOES
You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post. Â 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. Â My deduction? Â 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. Â So confusing.
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.
HOW TO MAKE SCALLOPED POTATOES
- 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).
- 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!
- 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.
MAKING SCALLOPED POTATOES AHEAD OF 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.
Can you just imagine how amazing your house will smell while this ultra cheesy dish is baking? Â You’ll have to find something to do to keep yourself busy, because you’ll definitely be hungry!
FREEZING SCALLOPED POTATOES
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.
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).
ADD-INS FOR SCALLOPED POTATOES
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
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!
SHOP THE RECIPE:
- 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!
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Ingredients
- 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
Instructions
- 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.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
shirlyn says
The dish is so mouthwatering. loved it. By the way am a fan of potatoes and this recipe made me deep dive in the cheesy potatoes. Am dying to try the recipe. Thanks a tonne.
jennifer Vaillancourt says
Ok…changed this up a little…used Brie instead of Gruyere…used white sharp cheddar, and Colby Jack…used a bit more butter, half and half, and used a pinch more of the spices and added nutmeg. I also added a cup of New Mexico green chile. Came out fantastic!! Its my new go to! Also, microwaved the potato and onion for 10 minutes first and after 50 minutes I added panko topping! And broiled for 8 minutes…perfection!
robux generator says
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. superb
Disha Bhutani says
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. 😀
Mark Zalagens says
We made this recipe this afternoon with Russet potatoes instead of Yukon gold and red, but we didn’t have chive for the finish. Overall flavor is great for cheesy scalloped potatoes. I can see where a little bacon and/or varying the cheeses could make it more interesting, better or just different, but this is a great recipe as is.
You will need every bit of the stated cooking time, but consider 10-15 minutes more. I chose hot paprika in the sauce and I topped everything with sweet paprika when I pulled the foil off. Next time I’ll reverse the paprika additions. Enjoy!
Mike Weed says
Oh my goodness…so good…I added some diced, smoked ham and chopped spring onions to the sauce and poured it over…absolutely wonderful. The whole house spells fabulous. Thanks!!
POOJA says
My family loves these potatoes, Great recipe
Alysha says
Made as written and microwaved prior to baking as suggesting to shorten the bake time. They came out awesome.
monalisa says
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. Delicious!
Mayank Mehani says
I will try out for sure on this weekend !
It seems a yummy dish for cheese and potato Lovers.
Thanks for sharing the recipe with all of us.
Nancy says
I’m planning on making these soon. If I add mushrooms, do I need to sauté them first? I thought this might intensify the flavor? Thanks!
The Chunky Chef says
I’ve not tested adding mushrooms (love this idea Nancy!), but I would probably saute them first, like you mentioned, to intensify that yummy flavor 🙂
RENEE HOWARD says
I only have glass baking dishes on hand, do I need to do anything differently?
Samantha says
My family loves these potatoes. I always forget to pick up dry mustard so always add Dijon to the cheese sauce. They’re perfect!
Laura Shilliday says
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 🙂Â
Diane Bennett says
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!
Wendy says
These were fabulous – everyone loved them.
nancy pomfret says
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!
Joyce Buckman says
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.
The Chunky Chef says
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.
Susan says
Joyce, we have to have gluten free foods in my house. I just made them for dinner tonight. Â The only change needed is with the flour. Â Substitute your favorite all purpose gluten free flour for the flour in the recipe. Â None of the other ingredients have gluten in them. Â
Laura says
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.Â
Karen O says
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?
The Chunky Chef says
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.
Elisabeth says
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!
The Chunky Chef says
For me, I’ve found I don’t need to cover it when using that method 🙂
Michelle Croasmun says
If using heavy cream or 1/2 and 1/2, do you use the same amount?
The Chunky Chef says
Yes, I’d use the same amount 🙂