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.
You may also like my Cajun Scalloped Potatoes, Funeral Potatoes, or this Cheesy Potato Casserole.
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
- Mashed Potatoes with Sour Cream
Questions about these scalloped potatoes? Made this recipe? Let me know in the comments below!
Easy Cheesy Scalloped Potatoes
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).
Catherine G. says
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
Natasha says
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.
Ashley says
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.
Natasha says
That's so great to hear!! 🙂 I'm so happy they were a hit. Thanks for your review!!
Ally says
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!
Natasha says
Yay!! That makes me so happy! Thanks so much for your review, Ally. 🙂
Clarissa M Martin says
I would like to double this recipe. Do you recommend two separate dishes or one larger dish.
Natasha says
I think two 9x13s probably would work best.
Candy Glaser says
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
Natasha says
I would warm it in the oven. I'm worried the microwave could make the sauce separate. Enjoy!
Manju Gupta says
This recipe looks delicious. I want to know if I can mix cheddar and gruyere cheese. Any thoughts on that?
Natasha says
I think that would work great!
Candy Glaser says
What potato’s worked best in this recipe Russet or Yukon gold ?
Natasha says
Hi! I'd probably pick Russet if I had to, but either will be fine.
Lisa says
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 ❤️
Natasha says
Wonderful!! Thanks so much for your review, Lisa! 🙂
Kay says
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!
Natasha says
That's awesome!! I'm so happy to hear that. Appreciate you coming back to write me a review. 😀
Kayla says
Amazing! Was a hit at our family dinner! Making again tonight !
Natasha says
I'm so happy to hear that, Kayla! 🙂
Pat says
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
Natasha says
Fantastic!! I'm so happy you enjoyed it and it worked to halve it. Thanks for letting me know, Pat! 🙂