If you’ve ever had real home-cooked cheesy scalloped potatoes, you know they’re hard to beat. I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese. 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. 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. My deduction? 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. 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? 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!
SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!
DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND BE SURE TO RATE IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Video
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.
Jeff says
Can this be prepared the day before and stored in the fridge until time to bake the next day?
The Chunky Chef says
Hi Jeff 🙂 I’ve made them ahead in the following way:
Assemble it and bake it covered for 30 minutes or so, then cool completely and refrigerate overnight. Let the dish sit out at room temperature for about half an hour, then bake covered for 30 minutes, uncover, and bake an additional 25-30 minutes, until hot and bubbly. This let’s it taste like they’re freshly made, and cuts down on bake time the day you want to eat them.
Judi Dodd says
I look forward to great dinners
Claire | Sprinkles and Sprouts says
Shut the front door!!!!
These are drool worthy!!!
We would have called these cheesy layered potatoes when I was a kid.
Who knew there were so many names for such delicious dish!
Leanne says
Have you tried making this with 2% milk instead of whole milk? It’s just something I already have on hand, but I don’t want to compromise the flavor of the recipe.
The Chunky Chef says
We always have whole milk on hand, but I think 2% would work just fine with no loss of flavor 🙂
Michelle says
What would be s good substitute for the gruyere cheese thank you ?
The Chunky Chef says
Hi Michelle 🙂 I would say Swiss would be a good substitute.
Michelle says
Thank you I will give it a try .
jenny frese says
I had to break my “no carbs at night” rule for this one. Perfect flavor, even when substituting 1% for whole milk. Thank you, this is a keeper.
Shirley says
My daughter-in-law made these for Thanksgiving and they were the best scalloped potatoes I have ever eaten!
Sherrie says
I’m baking this exactly as you prescribed, and the cheese sauce is AMAZING. Your instructions are great, too, even for a pre-pre-novice, like me. Thanks for the recipe!
Lauren says
Loved this recipe, so yummy. The sauce flavor is so wonderful. Could I use the sauce to make a baked Mac and cheese? Any suggestions?
The Chunky Chef says
Hi Lauren 🙂 I’m so glad you loved these potatoes! That’s a GREAT idea, to use the sauce for a Mac and cheese… I would say the sauce amount is good for 8oz of dried pasta. My baked Mac and cheese recipe uses 4 cups of liquid to make the sauce, so if you’re looking to make the Mac and cheese with a full 16oz of pasta, I’d double the sauce ingredients, including the butter and flour and cheeses. Then just make the sauce per the recipe, toss it with the cooked pasta and bake at 350 F degrees for about 15 minutes or so 🙂 I’d love to know how it turned out!
Christine Dinkel says
Just made this for dinner per my husband’s request for scalloped potatoes. So good. It’s like having potatoes that were baked in fondue. Light, flavorful and delicious. Thanks for sharing!
Connie says
Would all russet potatoes be ok and instead of gruyere cheese would goat or pepper jack work.
The Chunky Chef says
Hi Connie 🙂 I’ve never made it except as written… but I think russets would work just fine. Goat cheese may not melt properly, but Swiss is a good substitute for gruyere.
Randy says
Have you tried using a crock pot so I could make up a& take to work and cook there, for a luncheon?
The Chunky Chef says
Hi Randy 🙂 Unfortunately, I’ve never made this in a crockpot, so I can’t say for sure.
Angela Maciel says
This looks so delicious..gonna try this out on the weekend and yeah going on beats mode on Black Friday lol
Alex says
Hi! I read that you have made these a day before serving. So you would just bake according to the recipe and then rebake 30-40 min the day you want to serve them?
I’m making these for thanksgiving and am trying to decide if I should make them the day before or the day of.
If I make the day of, would I be able to bake them at 350 degrees? I have an oven that is able to cook six dishes at a time in convection mode, but my other dishes are suppose to be cooked at 350 degrees.
The Chunky Chef says
Hi Alex 🙂 I’ve never made them ahead that way, but I think what you’re saying should work just fine. By baking it fully the day before, then refrigerating, when you bake them again, you’re really just re-heating them until hot and bubbly, so I would say 30-40 minutes at 350 will work. Although, before re-baking, I would let the dish sit on the counter for 30-40 minutes to come to more of a room temperature, and I’d re-bake them covered so it traps the heat in 🙂 Happy early Thanksgiving!!
Jessie says
This is wonderful!
Could it be assembled the night before, refrigerated, and then baked the next day?
The Chunky Chef says
Hi Jessie 🙂 I’ve never tried it, but I think what you could do is assemble it and bake it covered for 30 minutes or so, then cool and refrigerate overnight. Let the dish sit out at room temperature for about half an hour, then bake covered for 30 minutes, uncover, and bake an additional 25-30 minutes, until hot and bubbly.
Feta Topalu says
I’ve always wanted to make this side dish and seems like I just came across the perfect recipe! While this bakes I will be working on the main dish to make best use of my time! Thanks for the recipe! -Feta from Fetty’s Food Blog
Colleen says
This is a fine recipe, I made it last night. I’m glad I added 2 extra garlic cloves- but the recipe didn’t call for any salt.. so it was just okay. I needed to add salt in between the cooked layers after to make it better…
The Chunky Chef says
Hi Colleen 🙂 Actually the recipe says to use salt and pepper to taste. Since there is a high amount of cheese in this recipe, depending on the brands of cheese used, it can be salty on it’s own… so I left it up to the readers to season it per their tastes.
Shawna LeFaivre says
Love it! Had to add more garlic because I’m a garlic lover. Added ham and spinach in layers to make it a full meal. Great recipe!
Kay says
I purchased a Le Creuset pan similar to that one from Bed Bath & Beyond online. This looks fabulous!
Craig Walther says
In one of your replies to one of the comment you state that you use 1 and a half lbs. of potatoes but in the recipe you say 2 and a half lbs. which is it?
The Chunky Chef says
Hi Craig 🙂 Total, you’ll need 2.5 lbs of potatoes, roughly 1 1/4 each of red and yellow potatoes. In that comment, I was referring to their question of how many red and how many yellow potatoes they would need 🙂