I bet you have never tasted a cheesy Scalloped Potatoes recipe like this y’all. These are the real deal, and the reviews below prove it. It’s got layers of tender potatoes smothered in rich, creamy, flavorful sauce that’s baked until bubbly and golden. Trust me, this ain’t your basic potato bake. They are so fire! Whether you make them for Sunday supper or a holiday gathering, you may want to make two dishes of my scalloped potatoes because that first dish is gonna go fast because it’s that good!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
They’re Lovin’ It! Here’s what They’re Sayin’:
“These were divine! Your technique worked so well for me on my first time making scalloped potatoes. If anyone can mess up potatoes, it is me but these came out perfect! ”
—TIFFANY
If you’ve been searching for the best scalloped potatoes recipe, the search is over boos. My recipe goes above and beyond on flavor, taking this classic side dish to the highest of heights. Thinly sliced potatoes are bathed in a rich, creamy cheese sauce, then baked until golden and bubbly, making this dish the ultimate crowd-pleaser anywhere you serve it up.
The Lowdown of The Best Scalloped Potatoes
Cuisine Inspiration: American Classic with a Flavor Remix
Primary Cooking Method: Baking
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: Cheesy, Spiced Perfectly, Creamy and Melt-In-Your-Mouth
Skill Level: Easy Y’all (No Sweat Fam!)
The Ultimate Delish Comfort Food
Every time you take a bite of this creamy, cheesy scalloped potato recipe, you will get your whole life. It’s got all the textures and flavors melding together creating the ultimate taste sensation. Plus I don’t know that another side dish is as cozy and comforting as this. It’s legit like a satisfying, heart-warming culinary hug.
Super No-Fuss
Don’t let the complex flavors fool you boos. We keep it easy and straightforward with these simple ingredients and instructions. With minimal prep and execution, you can impress your guests with a dish that tastes like it took hours to pull off.
The Ultimate Crowd-Pleaser
Whether it’s for a holiday gathering or a family supper, these homemade scalloped potatoes perfectly complement anything you pair them with. They’ve won over many hearts (just check the reviews boos) making them a universal fave for any special occasion you can think up.
Ingredients You’ll Need to Make this Cheesy Scalloped Potatoes Recipe
- Potatoes: We slice them up thin so they become super tender plus they absorb all the melty creamy cheesy goodness and flavor like straight up bosses.
- Seasoning: This spices may be readily available at the grocery store but they are beyond basic when mixed together. The blend of salt, black pepper, paprika, onion powder, and garlic powder is straight up fire on these potatoes. It mixes in woodsy sharpness, mild sweetness, aromatic undertones and a little heat.
- Butter: This adds so much richness to the mix y’all.
- Flour: In order to thicken the sauce some, we add a little flour to create a wonderful consistency.
- Half and Half: This helps thin our cheesy sauce making it the ultimate creamy consistency.
- All the Cheeses: We use a combo of Monterey Jack and Colby cheddar cheese which are both mild, softer cheeses with high moisture content. Their smooth texture melts perfectly throughout the potatoes y’all.
How to Make Scalloped Potatoes
PRO TIP: You may need to extend the cooking time depending on how thick your slices of potatoes end up. To check for doneness, use a fork or skewer and insert it into the center of the potatoes. It should slide in easily without any resistance.
PRO TIP- How to Make Vertical Scalloped Potatoes: If you wanna create a gorgeous option like the hero images above, layer all of the potatoes VERTICALLY in the baking dish then pour the cheese sauce on top and sprinkle with cheese. Be sure to see the special notes in the recipe card for vertical potatoes.
What to Serve with Scalloped Potatoes
- Weekend Dinner: Serve up these potatoes with some easy fried chicken, classic meatloaf, or even oven fried chicken tenders with some easy steamed vegetables, honey cornbread or garlic bread in the mix.
- Sunday Supper: Get some lamb chops or neck bones on the table along with this Southern green bean recipe, creamed corn and fried okra. They are so hearty with these cheesy potatoes. That’s some good eatin!
Recipe Substitutions
- Potatoes: If you can’t grab Yukon gold potatoes, go with russet or Idaho instead.
- Cheeses: You can swap in other cheeses like Gruyere or sharp cheddar to add a different depth of flavor to your cheesy scalloped potatoes.
- Half and Half: You can make a thinner sauce by using whole milk or a thicker richer sauce with just heavy cream. And if you want to cut down on the dairy or lactose, go with a non-dairy milk like almond or oat milk. Just make sure it’s unsweetened and unflavored.
Recipe Additions and Variations
- Gluten-Free: Swap out the all-purpose flour for your fave gluten-free substitute.
- Add Bacon: Throw some cooked, crumbled bacon or diced ham into the mix for some added protein and salty flavor vibes.
- Experiment with herbs: Fresh or dried herbs like thyme, rosemary, or chives can add a nice earthy touch to the flavor profile. Just remember, if you’re using fresh herbs, they’re more potent than dried ones so take it easy!
- Spice It Up: Add a pinch of cayenne pepper or some hot sauce to the cheese sauce for a nice kick.
Expert Tips and Tricks
- Slice Your Potatoes Thinly: Use a mandoline or food processor to ensure your potatoes are sliced uniformly thin. They will cook evenly and absorb the flavors of the sauce effectively, making each bite burst with flavor.
- Shred Yourself!: Grate block cheese instead of buying pre-shredded cheese boos. Your sauce will melt more smoothly since pre-shredded cheese is coated with a powder that keeps it from melting as well.
- Taste Before Baking: Don’t be shy when it comes to using seasonings. Salt, pepper, garlic powder, and onion powder bring out the natural flavors of the potatoes and cheese. Make sure to taste your sauce before you add it to the potatoes so it meets your tastes.
- Give It a Rest: After your potatoes come out of the oven, give them about 10-15 minutes to rest before serving. This helps that sauce thicken up and set, making the overall texture better without it being runny.
How to Store
Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart.
When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.
How long will homemade scalloped potatoes last in the fridge?
They can be stored in the fridge for up to 5 days.
Can I freeze?
Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.
Frequently Asked Questions
No, I don’t suggest making this dish ahead unless ALL OF THE POTATOES ARE COMPLETELY COVERED WITH SAUCE. If not, the potatoes could brown or blacken in the fridge boos. If you still choose to make ahead, assemble the dish, but hold off on baking. Cover tightly and refrigerate for only 1 day ahead. When you’re ready to bake, let the dish come to room temp and then bake it up.
If your scalloped potatoes are still hard after baking, it’s likely that they were sliced too thickly or that you didn’t completely cover in the sauce. To ensure even and complete cooking, try to slice your potatoes as thinly as possible to only 1/8 inch thickness.
The best way to tell if your scalloped potatoes are done is to insert a knife into the center. If it slides in easily without resistance, the potatoes are fully cooked. Additionally, the top should be golden brown, and the sauce should be nice and bubbly.
More Potato Recipes
- Southern Smothered Potatoes
- Potato Gratin
- Garlic Smashed Potatoes
- Garlic Mashed Potatoes
- Baked Potato Salad
- Potato Stacks
- Twice Baked Potatoes
- Roasted Fingerling Potatoes
- Sour Cream Mashed Potatoes
Cheesy Scalloped Potatoes
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 4 ½ cups sliced Yukon gold or Russet potatoes peeled and thinly sliced to 1/8 inch thickness (notes below for vertical potato baking)
- 1- 1 1/2 tsps kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 1 ½ cup half-and-half
- 1 cup shredded monterey jack cheese divided
- 1 cup shredded colby cheddar cheese divided
Instructions
- Wash potato slices then dry them completely and set to the side.
- Add salt, pepper, paprika, onion powder and garlic powder to a large bowl and whisk together until combined. Give it a little taste and adjust to add more salt or any other spice you like then set aside.
- Preheat oven 400. Grease a large casserole dish with a cover.
- In a medium pot over medium heat, melt butter. Whisk in flour into melted butter until completely combined.
- Whisk in half and half and a ½ cup of monterey jack cheese and a ½ cup colby cheddar cheese until completely combined then remove from heat and set aside.
- Add dried potato slices to the seasoning bowl and toss evenly covering all the slices with seasoning.
Horizontal Layers
- Add half of the potatoes in one layer to the pan then pour half of the cheese sauce over them and spread it out covering the layer. Repeat with the final layer of potatoes and pour remaining cheese sauce on top making sure all of the potatoes are COMPLETELY COVERED in the sauce. Sprinkle the top with remaining cheese.
Vertical Scalloped Potatoes
- Add all of the potatoes and then pour the cheese sauce on top and sprinkle with cheese. For baking vertically, you MUST DOUBLE THE SAUCE AND SEASONING AMOUNT BECAUSE THERE ARE MORE POTATOES AND THEY ARE HIGHER IN THE DISH. When stacking the potatoes, still lay them down on a diagonal so they still lay down a bit to get the full sauce AND MAKE SURE THE POTATOES ARE COMPLETELY COVERED IN SAUCE. SEE NOTES BELOW FOR THE FULL INFO ON HOW TO DO THIS.
Bake
- Bake covered in the oven for 30 minutes then remove the cover and bake for an additional 30-50 minutes (depending on how thick your slices are) or until cheese is melted and bubbly and potatoes are completely tender.
- Remove from oven and allow to cool for 10-15 minutes then serve.
Video
Notes
How to Store
Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart. When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.How long will homemade scalloped potatoes last in the fridge?
They can be stored in the fridge for up to 5 days.Can I freeze?
Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.Nutrition
This post was originally published in April 2020. It has been updated for content and new images.
pinterest 
facebook 
twitter 
email
I don’t eat cheesy dishes like this but I make them for my family. This recipe is the new favorite way (with the vertical potatoes). It is easy to put together and looks beautiful as well.
So glad everyone liked it!
We did Soulfood Saturday instead of thanksgiving this year. I stumbled across this recipe while I was looking for something else and ma’am… I don’t think I’ll ever make potatoes another way! They were PERFECT! Thank you so much for sharing! And I cannot wait to try your other recipes
Wow thank you so so much! So glad you enjoyed these.
Love this recipe! This was my first time ever making scalloped potatoes & made them for our Easter gathering. They were a huge hit. I sliced them super thin with my mandolin & didn’t peel them & super good. I also prepped them the night before & the potatoes did not turn dark. I was careful to blot the slices dry before layering. Thank you for this recipe & all the helpful hints!
You’re so welcome, Sharon!
hi there, im sorry not understanding half and half, OF WHAT is that milk????
Half and half can be found in the diary department of most grocery stores if you are in the US. If you don’t have access to half and half, it is essentially half milk and half heavy cream.
hands down our new favorite!
Made this recipe for the first time and I absolutely loved it! Everyone at work said it smelled so good! Will be making again.
I’m so so glad you enjoyed this! Wonderful.
i used the vertical method with 1,5 cups half/half and 1.5cups heavy cream, but didnt need it all. i cooked on 400 – covered w/foil for 40, uncovered for 20. it was my first attempt at scalloped potatoes and it was amazing! thank you for this recipe!
Fantastic! I’m so so glad you enjoyed this.
I love this recipe! I baked these scalloped potatoes for my potluck at work and everyone loved it, when I came back to clean up, it was almost gone! I made it again when my parents came over for Thanksgiving and again, it turned out yummy! Thank you so much!