Easy Cheesy Scalloped Potatoes

Name: Easy Cheesy Scalloped Potatoes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
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

Published: Jun 2, 2021 / Updated: Apr 14, 2022 / 62 Comments

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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

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!