Let me talk my stuff! My cheesy scalloped potatoes recipe is the real deal, and the reviews below prove it boos. I start by seasoning the potatoes with a homemade spice blend then I make a simple creamy cheese sauce to coat each slice. Finally, I bake until bubbly and watch it disappear.
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Scalloped Potatoes Ingredients
- Potatoes: I always use Yukon golds, but russet or Idaho potatoes work just fine too.
- Seasoning: The blend of salt, black pepper, paprika, onion powder, and garlic powder is straight up fire.
- Butter: Salted or unsalted is fine. Quality olive oil works too.
- Flour: Grab all-purpose boos. Swap the all-purpose flour for your favorite 1:1 ratio gluten-free substitute.
- Half and Half: You can swap it for whole milk for a thinner texture or go all in with heavy cream for an ultra-rich sauce.
- All the Cheeses: I use a combo of Monterey Jack and Colby cheddar cheese which are both mild, softer cheeses with high moisture content. Sharp cheddar and Gruyère melt beautifully as well.
How to Make Scalloped Potatoes
Build the Sauce
Step 1: Melt butter in a medium pot over medium heat. Whisk in the flour until completely combined.
Step 2: Add the half and half, one-half cup of Monterey Jack cheese and a one-half cup of Colby cheddar cheese, whisking constantly until completely combined and cheese is melted. Remove from heat and set aside.
Assemble and Bake
Step 3: Add dry potato slices to the seasoning bowl and toss evenly, covering all the slices with seasoning.
Step 4: Add half of the potatoes in one layer to the pan. (Check the recipe below for instructions for how to make the vertical version.)
Step 5: Pour half of the cheese sauce over them and spread it out, covering the layer.
Step 6: Repeat with the final layer of potatoes and pour the remaining cheese sauce on top. Sprinkle the top with the remaining cheese.
Step 7: Bake covered in the oven for 30 minutes, then uncovered for an additional 30-50 minutes or until the cheese is melted and bubbly and the potatoes are completely tender. Then cool for 10-15 minutes before serving it up.
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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.
Cheesy Scalloped Potatoes
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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 & Reheat Cheesy Scalloped Potatoes
Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart, and pop it in the fridge. 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 Scalloped Potatoes last in the fridge?
They can be stored in the fridge for up to 5 days.Can I freeze creamy scalloped potatoes?
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
Recipe Tips
- Slice your potatoes thin. Using a mandoline or food processor helps keep your slices uniform, which means they’ll cook at the same rate.
- Shred your own cheese. Pre-shredded cheese has a coating that keeps it from melting smoothly.
- Season like you mean it. Salt, pepper, paprika, garlic powder, and onion powder bring out the best flavors, but don’t just guess boos. Taste that sauce before you pour it over the potatoes.
- Let it rest. Give your scalloped potatoes 10-15 minutes after baking to let the sauce settle. This keeps it creamy and thick!
Serving suggestions
- 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!
- Holiday Menu: Serve this side with honey glazed ham, seafood dressing, roasted butternut squash and corn spoonbread.
Recipe Help
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.
It’s likely that they were sliced too thickly or that you didn’t completely cover in the sauce. Try to slice your potatoes as thinly as possible to only 1/8 inch thickness.
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
This post was originally published in April 2020. It has been updated for content and new images.
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These were probably the best potatoes of this type ever, for us. Outstanding flavor. Made the vertical type. Many compliments. Added extra spice mix into the cheese sauce.
Thanks so much, doll!
Guess what? The potatoes turned out perfect! They absorbed all the spices that I accidentally put into the cheese sauce vs coating the raw potatos as your recipe states 🙂 I can’t believe it! Thank you for delicious scalloped potato recipe. I goofed up but it worked out fine!
OMG I’m so glad Starr. Look it all worked out!
I want to cry right now for being SO anxious to get this beautiful recipe in the oven without reading it like I should have. I scrubbed my Yukon potatos and used my food processor to slice them. I quickly made my sauce so potatos would not turn. I shredded cheese in processor after slicing potatos. Guess what I did? I put ALL the spices into the cheese sauce I doubled recipe. It’s SO salty and I hate myself when I do not take the time to read or even watch your video. Of course, I’m doing that all now as the potatos cook in the oven. The sauce is just too salty. I’m sure I ruined the potatos. My fault. Your photos are so pretty that I just jumped into this project. I’m responsible.