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    Home » Appetizers & Sides

    Easy Cheesy Scalloped Potatoes

    Published: Jun 2, 2021 / Updated: Apr 14, 2022 / 38 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    Making this easy scalloped potatoes recipe from scratch is simple for an Easter, Thanksgiving, or Christmas side dish! They are incredibly comforting, creamy, cheesy, and rich.

    You may also like my Funeral Potatoes or this Cheesy Potato Casserole.

    close-up of cheesy scalloped potatoes being lifted out of casserole dish with spatula

    Why you'll love them

    Scalloped potatoes are the best holiday side dish, but they're totally worth making for an everyday occasion or Sunday dinner. It's thinly sliced potatoes that are cooked in a garlicky cream mixture which thickens in the oven for irresistible layers of potato and cheese heaven.

    Layering the slices might seem tricky, but this step-by-step guide will show you just how hassle-free this impressive side dish is to assemble. You'll even have time left over to make these Deviled Eggs too for your next feast or gathering!

    Is this potatoes au gratin?

    • Sort of! If you want to get a little technical, this dish borrows a technique from au gratin potatoes. There's cheese not only on top but also in between each potato layer, which just adds to the deliciousness. Lots of sources use the terms interchangeably, but mine is kind of a hybrid of au gratin and scalloped potatoes. Whatever you call it, it's delicious.

    Ingredients you'll need

    • Potatoes - use either Russet or Yukon gold. Either will work.
    • Butter - for the base of the cream sauce
    • Garlic - if you're a garlic lover, go ahead and add more
    • Heavy cream - for ultimate creaminess. I wouldn't recommend using anything else
    • Cheese - we're using both cheddar and parmesan for extra cheesiness!

    How to make scalloped potatoes

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    slicing potatoes and making cream sauce in a pan

    Preheat the oven to 350F. Grate the cheese, and slice the potatoes with a mandoline. In a small saucepan, add the butter and garlic. After frying for 30 seconds, stir in the cream and salt & pepper. Let it warm, and remove from the heat.

    arranging potato slices in a casserole dish

    Arrange half of the potato slices to the bottom of a 9x13 baking dish. It's ok if you don't do this perfectly evenly! Pour half the cream mixture over top.

    adding cheese to scalloped potatoes and cream sauce

    Sprinkle on half the cheddar and parmesan cheese. Arrange remaining potato slices over top of the first cheese layer. Pour in the other half of the cream mixture.

    scalloped potatoes before and after baking

    Top with the rest of the cheese, and bake until golden.

    Make ahead tip

    • Assemble the potatoes up until the step prior to baking. Cover them tightly with foil, and refrigerate up to a day ahead.
    • It may take a bit longer to cook them than suggested since they'll be cold coming straight from the fridge. I'd let them warm up on the counter for an hour or so prior to baking!

    Tools for this recipe

    • I highly recommend using a mandoline slicer to get even slices fast. It takes me less than 5 minutes to cut the entire 3 pounds of potatoes up. I also always use a protective glove so it's a worry-free experience. 
    • Definitely grate your own cheeses. They will taste and melt a lot better, so it's worth the bit of extra effort. I use this grater for the cheddar and this grater for the parmesan.

    Substitutions and variations

    • I don't recommend subbing the cream for something lower fat. It may curdle/separate and it won't thicken the same since there's no roux in this recipe.
    • You could change the cheeses up if you wish. For example, any nicely melting cheese like Gruyère will work instead of cheddar for a twist.
    • You're welcome to throw in some herbs if you like such as rosemary or thyme.

    What to serve with it

    • If you're making these scalloped potatoes for the holidays, try pairing with this Easy Roast Turkey, my Easy Roast Chicken (Lemon & Herb), or baked ham.
    • For more crowd-pleasing side dishes, serve it along with this Jiffy Corn Casserole or my Green Bean Casserole.

    Leftovers and storage

    • They will keep for 3-5 days in the fridge in a covered container.
    • Reheat these potatoes in a covered saucepan on the stove at a low heat vs. in the microwave unless you put it on a lower setting. The cream is likely to separate if you warm the potatoes up at too high of a heat. You could also warm them up in the oven if you've got a lot left still in the casserole dish. Cover with foil.
    • I wouldn't recommend freezing leftovers because of the cheese and cream.

    More potato recipes

    • Roasted Red Potatoes
    • Cajun Scalloped Potatoes
    • Loaded Mashed Potato Casserole
    • Mashed Potatoes with Sour Cream
    • Easy Baked Potato Soup
    creamy scalloped potatoes in a 9x13 casserole dish

    Questions about this side dish? Did you make it for the holidays? Let me know in the comments below!

    close-up of cheesy scalloped potatoes being lifted out of casserole dish with spatula

    Easy Cheesy Scalloped Potatoes

    Making this easy scalloped potatoes recipe from scratch is simple for an Easter, Thanksgiving, or Christmas side dish! They are incredibly comforting, creamy, cheesy, and rich.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 30 mins
    Course Side Dish
    Cuisine American
    Servings 10
    Calories 415 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 3 pounds Russet or Yukon Gold potatoes peeled & sliced thinly
    • 1 tablespoon butter
    • 3 cloves garlic minced
    • 2 cups heavy/whipping cream
    • 1 teaspoon salt
    • Pepper to taste
    • 2 cups freshly grated cheddar cheese
    • 1 cup freshly grated parmesan cheese

    Instructions
     

    • Preheat your oven to 350F and move the rack to the middle position.
    • Meanwhile, grate the cheese and prepare the potatoes by peeling them and using a mandoline slicer to cut them into 1/8" (3 mm) slices.
    • Add the butter to a small saucepan over medium-high heat, and once it's melted, add the garlic and cook it for about 30 seconds. Add in the cream, salt, and some pepper. Let it warm through, stirring occasionally. As it reaches a boil, take it off the heat.
    • Arrange half of the potatoes on the bottom of a greased 9x13 baking dish (overlap the potatoes but don't worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
    • Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 25-35 minutes or until a toothpick slides into the potatoes without much resistance. Ovens vary, so check for doneness earlier than suggested if your oven runs hot.
    • Let the potatoes sit for 5-10 minutes prior to serving.

    Notes

    • Serves anywhere from 6-10 depending on serving size/what else you serve these with.
    • I highly recommend using a mandoline slicer to cut the potatoes into uniform slices quickly and without hassle. I always use a protective glove with my mandoline.
    • You may want to place the baking dish on a baking sheet just so any splatter/spills don't end up in your oven (especially if your baking dish is a bit shallow).
    • See blog post for more tips including how to make these ahead and step-by-step photos that show how to layer them.

    Nutrition

    Calories: 415kcalCarbohydrates: 26gProtein: 13gFat: 29gSaturated Fat: 18gTrans Fat: 1gCholesterol: 101mgSodium: 562mgPotassium: 647mgFiber: 3gSugar: 1gVitamin A: 1050IUVitamin C: 27mgCalcium: 323mgIron: 1mg
    Keyword easy scalloped potatoes, homemade scalloped potatoes, how to make scalloped potatoes, potatoes au gratin
    Author Natasha Bull
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    1. Jerry K says

      May 14, 2022 at 3:24 PM

      I have this recipe in the oven right now. Hope it tastes great! I'll let you know!

      Reply
      • Natasha says

        May 14, 2022 at 4:14 PM

        Hope you love them, Jerry! 🙂

        Reply
    2. Vanna Humberd says

      May 11, 2022 at 3:26 PM

      5 stars
      So…. I haven’t made these kinds of potatoes in many years. They are baking as I type….so excited after seeing your reviews 😍 I think that scalloped potatoes remind us to slow down and take time.

      Reply
      • Natasha says

        May 11, 2022 at 7:31 PM

        I hope you love them, Vanna!! I totally agree... sometimes it's nice to slow down and make something with a bit of love!

        Reply
    3. Star says

      April 18, 2022 at 12:05 AM

      5 stars
      Potatoes came out perfect! For some reason I haven’t made au gratin potatoes in years so I needed a recipe. So glad I found yours. They were delicious and the whole family loved them. I’m looking forward to leftovers. Thank you.

      Reply
      • Natasha says

        April 18, 2022 at 10:38 AM

        Fantastic!! That's so nice to hear, Star! 😀 Thanks for writing me a review. XO

        Reply
    4. Susan says

      April 17, 2022 at 4:33 PM

      I made these today for dinner... Everyone loved them...I will make this my go to recipe...followed recipe...no changes were made...thank you for sharing your recipe

      Reply
      • Natasha says

        April 17, 2022 at 4:59 PM

        You're very welcome, Susan!! 🙂 Thanks for taking the time to write me a comment. Glad they were a hit!

        Reply
    5. Stephanie says

      April 14, 2022 at 1:48 PM

      How far in advance can this be made?

      Reply
      • Natasha says

        April 14, 2022 at 2:25 PM

        I'd do two days max, but overnight is probably the best IMO. Hope you enjoy the recipe! See the "make ahead tips" section of the blog post for details.

        Reply
    6. Meghan says

      April 13, 2022 at 9:51 AM

      Hi! Can you make this a day ahead of time?

      Reply
      • Natasha says

        April 13, 2022 at 10:13 AM

        You bet. There's actually a tip in the blog post describing what I'd do.

        Reply
    7. Anita Frost says

      February 28, 2022 at 9:44 AM

      5 stars
      Made this last night. It was delicious and quite simple to put together. I made 1 change because my family loves cheese. I cubed 8 ounces of Velveeta and melted them in the cream mixture. Turned out very rich and extra cheesy. Loved it!

      Reply
      • Natasha says

        February 28, 2022 at 11:24 AM

        I'm so happy they were a hit!! 😀

        Reply
    8. Susan K says

      February 6, 2022 at 1:32 PM

      5 stars
      Made this for a friend's dinner when I offered to bring scalloped potatoes - even though I've never made scalloped potatoes before and had no recipe in mind. I figured Salt and Lavendar had never steered me wrong, so when I saw she had a SP recipe, I knew it was the one. And holy cow did it deliver! I should have taken a picture, but it looked like something on a, well, food blog. It was bubbly, creamy, and browned to perfection. It was also a slam dunk! Everyone loved it. We had the leftovers for breakfast! I followed the recipe pretty closely, just added a teaspoon or two of thyme and an extra garlic clove for good luck. I shredded some sharp cheddar and grated some good parm. With the help of a mandolin, it came together quickly and easily, but with impressive results. I'll definitely put this one in my actual recipe box (the highest honor at my house for a good recipe). Thanks!

      Reply
      • Natasha says

        February 6, 2022 at 2:06 PM

        That's awesome!!! I'm so happy to hear that... thank you so much for your detailed review - it made my day. 😀

        Reply
    9. Catherine G. says

      January 10, 2022 at 6:15 PM

      5 stars
      Made this for Christmas and everyone loved it. I am going to have over neighbors and I would like to make it again and I am wondering if anyone has tried to add a vegetable too this potato dish such as a broccoli or cauliflower?
      Thanks, Cathy

      Reply
      • Natasha says

        January 10, 2022 at 6:30 PM

        I'm so happy you enjoyed it, Catherine! 🙂 I haven't tried adding veggies to scalloped potatoes before, but let's see if any readers chime in.

        Reply
    10. Ashley says

      December 27, 2021 at 10:41 AM

      5 stars
      Made this for Christmas Eve and it was delicious! Still incredible for leftovers too.
      The madonlin slicer is key or would still be slicing. You have the best recipes.

      Reply
      • Natasha says

        December 27, 2021 at 11:32 AM

        That's so great to hear!! 🙂 I'm so happy they were a hit. Thanks for your review!!

        Reply
    11. Ally says

      December 26, 2021 at 1:37 AM

      5 stars
      Made this for Christmas and it was awesome. I didnt expect it to be as flavorful as it was with such minimal ingredients but simple ingredients is what made it so delicious! This is a new family favorite and so easy with the mandoline. Best au gratin potatoes I have ever had!

      Reply
      • Natasha says

        December 26, 2021 at 12:41 PM

        Yay!! That makes me so happy! Thanks so much for your review, Ally. 🙂

        Reply
    12. Clarissa M Martin says

      December 16, 2021 at 3:44 PM

      I would like to double this recipe. Do you recommend two separate dishes or one larger dish.

      Reply
      • Natasha says

        December 16, 2021 at 4:17 PM

        I think two 9x13s probably would work best.

        Reply
    13. Candy Glaser says

      December 16, 2021 at 7:41 AM

      If I bake this the day before can I just take it out let stand on counter the next day for a hour about and then put it in microwave for 10 minutes or should I bake it for 20 minutes on 350 to get it hot

      Reply
      • Natasha says

        December 16, 2021 at 9:50 AM

        I would warm it in the oven. I'm worried the microwave could make the sauce separate. Enjoy!

        Reply
    14. Manju Gupta says

      December 15, 2021 at 8:34 PM

      This recipe looks delicious. I want to know if I can mix cheddar and gruyere cheese. Any thoughts on that?

      Reply
      • Natasha says

        December 16, 2021 at 9:51 AM

        I think that would work great!

        Reply
    15. Candy Glaser says

      December 5, 2021 at 7:59 AM

      What potato’s worked best in this recipe Russet or Yukon gold ?

      Reply
      • Natasha says

        December 5, 2021 at 10:50 AM

        Hi! I'd probably pick Russet if I had to, but either will be fine.

        Reply
    16. Lisa says

      December 1, 2021 at 6:13 PM

      5 stars
      This was so good I added a bit of thyme while cooking the cream on the stove this was by far the best scalloped potatoes ever ❤️

      Reply
      • Natasha says

        December 1, 2021 at 6:55 PM

        Wonderful!! Thanks so much for your review, Lisa! 🙂

        Reply
    17. Kay says

      September 9, 2021 at 6:51 AM

      5 stars
      I’ve probably made this recipe 4 or 5 times in the last couple of months — I love it! I only make a small dish using one large potato, but it makes enough for my dinner guests. I can’t wait to make the full size version for the holidays this year. Thank you!

      Reply
      • Natasha says

        September 9, 2021 at 8:47 AM

        That's awesome!! I'm so happy to hear that. Appreciate you coming back to write me a review. 😀

        Reply
      • Kayla says

        September 29, 2021 at 6:54 PM

        Amazing! Was a hit at our family dinner! Making again tonight !

        Reply
        • Natasha says

          September 29, 2021 at 7:35 PM

          I'm so happy to hear that, Kayla! 🙂

          Reply
    18. Pat says

      July 31, 2021 at 2:31 AM

      5 stars
      Cooked this dish ( halved the amount as it’s only my hubby and I) and we both loved it. I added a fried onion and half a cup of fried bacon because I had some in the fridge .
      This recipe is definitely a keeper as the potato is so delicious.
      Thanks for sharing your recipe

      Reply
      • Natasha says

        July 31, 2021 at 10:04 AM

        Fantastic!! I'm so happy you enjoyed it and it worked to halve it. Thanks for letting me know, Pat! 🙂

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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