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!
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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.
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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.
Rebecca says
These were so good! Lots of flavour and richness, my nephew that usually hates scolloped potatoes(cream mushroom soup version) loves this recipe. At first I thought these were going to be a total fail when I tasted the cheese sauce before baking it in the oven, but I was wrong . All the flavours come together once baked, and the sauce turns into a perfect texture and consistency for scolloped potatoes. A must try recipe !
Suzanne says
Made these for our family’s New Years Day dinner. Followed the recipe completely, they were WONDERFUL!!! Will definitely be making them again.
Shawna says
Delicious and easy!!!!!!!
Julie says
Could you use Russet potatoes?
The Chunky Chef says
Absolutely 🙂
Sally Christie says
Can you make this Garlic-Pamesan cheese scalloped potatoes ahead a day ?
Thank you,
The Chunky Chef says
Hi Sally! 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 lets it taste like they’re freshly made, and cuts down on bake time the day you want to eat them.
Karen says
Excellent!!! Followed the recipe exactly – only cut in half because was just preparing for my husband and me. Have enough left over to serve with another dinner this week. Same cooking time as full recipe, but did not have to put under the broiler because it was crispy enough on top. Will be serving this for company for sure. Best scalloped potatoes EVER!!
Amber says
What size baking dish did you use??
The Chunky Chef says
Any 2-3 quart baking dish will work
Billy says
What type of onion did you use?
The Chunky Chef says
You can use either white or yellow/sweet.
tj says
Hello, do you use bagged shredded cheese or do you grate your own for this recipe? Thank you! :o)
The Chunky Chef says
I like to grate my own, as it has a better texture and melt.
Bekki says
Fan-freakin-tasting!! I’ve never made scalloped potatoes from scratch. I chose these because of the garlic. They are to die for! My family devoured them!
Oh, I used smoked Gouda instead of gruyere just because it’s my favorite.
Anne says
I’ve made these potatoes twice and when they come out of the oven there is a lot of oil floating on the top from the cheese. What am I doing wrong?
The Chunky Chef says
Hmm, I’ve never had that issue. It could be the Parmesan or Gruyere cheese, as different brands bake differently. Maybe switch up the cheeses, use Swiss instead of gruyere, and a little less Parmesan on top?
krosby says
you need to shred your own cheese because if you used pre-shredded cheese they have extra chemicals and oils in it to keep it from clumping
Julie Dean says
Tried these yesterday for Easter-a HUGE hit! They were devoured in no time. Super cheesy and loved the garlic addition. Only problem? The Guyere cheese was very expensive-$7 at my local Von’s, yikes!
Kristi Conner says
HI, tried this today. I think I needed more cheese, but otherwise came out great. Maybe i’d reduce the amount of liquid as well. Made this and mashed potatoes…both were demolished with 6/7 people!
Vicki says
Made this for Easter dinner today and it was fabulous!. I did double the sauce recipe due to the amount of potatoes I sliced and the deep dish casserole dish I used..
I made it the day before so I baked it for 40 min only. I didn’t want to reheat it and have it be mashed taters.. I used the thin slice blade on my food processor and it held its shape nicely. I did bring it to room temp before reheating and covered it in foul so it wouldn’t dry out. Put the broiler on it for10 min to finish it
TRDenver says
These were fantastic. Had them today for Easter. I baked them for an hour last night while covered and then baked them uncovered for 30 minutes today. No recipe changes needed. Really delicious.
Jackson La Londe says
I am not a chef, I generally use my oven to store books and I’ve literally used my kitchen twice. I’ve just made this recipe, but I’ve doubled all the ingredients for a 4qt baking dish, and now that it’s in the oven I’m wondering if I may have to increase the baking time as well? I’m sure I don’t have to double the baking time, but it must be a little longer right? Winging it here. It smells divine and the dog is completely confused about what is going on.
Jackson La Londe says
I added 10 minutes, came out beautiful. Now I just have to resist tearing into it before the potluck. Thanks for the recipe!
Gigi Dixon says
Thank you for your question and reply. You are the reason I look online for home cooked recipes. I personally am a really good home Momma- style food cook, however, I love the recipes that people who obviously don’t cook ever, or much, seem to say are good. To me, a lot of the online chefs and bloggers seem to end up reading and/ or cookstyle becoming , store bought, or leaning towards turning commercial. The more homemade or looks to be anyway, the better. I’m gonna try these today minus the expensive cheese and use shredded cheddar 4 cheese allowing for oil. I hope I like them too!!! Anyway, sorry, I just had to tell you thank you for your open question, and description also coming back to reply for us all to read. Most never have replies or followups online. I love your oven is a bookshelf!!!Gigidixon1968. I’ll come back and let you and the author know my own results lololol with a 10yr olds help
Ellen Christopherson says
Just wondering if you have ever improvised this recipe for a crockpot. I plan to bring them to my daughters for Easter but she has no oven room for them is pregnant and cranky about changing her plans for what’s going in the oven and when 😳
The Chunky Chef says
Hi Ellen 🙂 Oh lord, I remember those cranky pregnant days well… unfortunately I’ve never tried these in the crockpot, so I really say if they would work or not. The only thing you could do would be to find a crockpot scalloped potatoes recipe, then sort of adapt that recipe to use these ingredients. Best of luck to you and Happy Easter!
Kimberly says
This recipe is terrific! I used smoked paprika, Asiago, Parmesan, and Cheddar and added ham. My husband said it was the best he’s ever had. Highly recommend!
Erin says
Hello 🙂 unfortunately it’s not adjustable. And it’s actually a 16th inch I just measured. Do you think it will turn out OK? I could just bake it for a shortEr amount of time.
The Chunky Chef says
No worries 🙂 I think it will still turn out okay, although I can’t guarantee it since I’ve only made it as written. I’m thinking bake it for 40 minutes covered, then uncover for about 15-20 minutes and hopefully the potatoes will be nice and tender.
Erin says
Hello, I would like to try this for Easter dinner. My Mandolin slices about a 16th or 12th of an inch. Would this still work? Or would the potatoes be too thin?
The Chunky Chef says
Hi Erin 🙂 Are you sure it’s not adjustable? If not, the 1/12th could be okay, although it won’t take as long to bake.