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.
Jennifer Schuiteman says
Could you add cauliflower to this dish?
The Chunky Chef says
I’m sure you can, I just couldn’t say in what amount, as I’ve only made this recipe as written.
Jen says
Can I prepare the whole dish a head of time (like in the morning) and then refrigerate and then just pop in the oven when it’s time to bake?
The Chunky Chef says
There are different make ahead directions within the body of the post 🙂
Christa says
These were absolutely delicious! I I added two extra cloves of garlic for personal preference, used whole milk, used sharp cheddar in place of gruyere as it’s what I had on hand, and used gluten-free cornstarch to thicken as we were going to a potluck with GF guests. This recipe is a keeper!
Roxann says
Of all the recipes to choose, I ALWAYS have a Success with thechunkychef‼️Being a ‘Chunky’, but voluptuous old broad is the reason why I turn to You. Guests, Family, Husband are thrilled with my table because of You. Again, ANOTHER PHENOMENAL RECIPE TONIGHT with the Cheesy Scalloped potatoes. Did not have a mandolin, knife skills utilized. Only had 2%Milk, ALL GOOD. Thank you! Roxann
Lynn says
Delicious! My family really enjoyed this dish. I didn’t have Gruyere but added more sharp cheddar and it was fine. Thank you!
Danica says
Could I raise the temp a little to shorten the bake time?
The Chunky Chef says
You could try, but I’ve never tested that, and can’t say for certain that the potatoes would be tender.
Harini says
It looks so perfect and delicious, I love scalloped potatoes on any day!
Tiffany Sappington says
These potatoes were so easy to make and amazingly delicious! I eliminated the onions and the flavor was still great.
John says
This is going to be spectacular with the ham shank I’m doing. Sauce taste wonderful. Think I’m going to cook it on the grill so I don’t mess up the temp for the ham.
Elizabeth says
Could you please advise how many servings this should make?
The Chunky Chef says
This recipe serves approximately 8 people. For future reference, all of my recipes have a green icon in the upper left-hand corner of the recipe card stating the amount of servings 🙂
Melanie Bauer says
Looks incredibly delicious! Can’t wait to dive into these, adding to my list of must makes!
Stefanie says
look awesome!
Beth Pierce says
I love scalloped potatoes! Mine never turn out as yummy as this though; I’ll have to give your recipe a try!
Katerina @ diethood .com says
I love scalloped potatoes, these look amazing! I bet they taste incredible!!
Bee says
YUM! This looks awesome. I love scalloped potatoes. I wish I had a bowl right now!
Chrissie Baker says
Omgosh this sounds amazing and I am very much planning to make it. Thank you thank you!!!
Kimberly says
Those look like absolute perfection!
Demeter says
These are such a holiday classic! Thanks for adding instructions on how to make them ahead of time. So helpful.
Jade Manning says
Nothing in life tastes better than cheesy Potatoes!!! Everyone will go crazy over this!
Sarah Hinson says
Can I substitute gruyere cheese in your 3 cheese scalloped potato recipe?
The Chunky Chef says
Sure can! Swiss, gouda or even mozzarella would be a good substitute 🙂