These easy scalloped potatoes are incredibly comforting, creamy, cheesy, and rich. They're made with simple everyday ingredients that combine for the best side dish!
Scalloped potatoes are great for a holiday side dish (Thanksgiving, Christmas, Easter, etc.), but they're just as doable and delicious for an everyday occasion. Thinly sliced potatoes are cooked in a garlicky cream mixture which thickens in the oven for irresistible layers of potato heaven.
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 layer, which just adds to the deliciousness.
How to layer scalloped potatoes:
After peeling and slicing the potatoes, half of them are layered on the bottom of a 9x13 baking dish (it's ok if you don't do this perfectly evenly!). Half the cream mixture is then poured over top, and the parmesan and cheddar cheeses are sprinkled over top. The layers are then repeated, finishing with a layer of cheese that bakes up perfectly golden. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- 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.
- 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.
- I recommend grating 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.
- You could change the cheeses up if you wish. For example, any nicely melting cheese like Gruyère will work instead of cheddar.
- Make ahead tips: I recommend assembling 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. I'd let them warm up on the counter for an hour or so prior to baking.
- Leftovers: Will keep 3-5 days in the fridge. Reheat them in a covered saucepan on the stove at a low heat vs. in the microwave (unless you set it to a lower heat). 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).
Love potatoes? Try these recipes:
- Roasted Red Potatoes
- Easy Garlic Mashed Potatoes
- Rosemary & Sage Mashed Sweet Potatoes
- Easy Baked Potato Soup
Questions about these scalloped potatoes? Made this recipe? Let me know in the comments below!
Easy Cheesy Scalloped Potatoes
- 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
- 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.
- 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).