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The Lowdown on The Best Scalloped Potatoes
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.
I start by seasoning the potatoes just right (no bland bites here boos). Then, I make a cheese sauce that coats every single slice. Finally, I layer it all up and bake until the top is bubbly. Not trying to brag y’all, but I’ve had my fill of fancy steakhouse potatoes… And these put all of ’em to shame!
Ingredients You’ll Need to Make this Cheesy Scalloped Potatoes Recipe
- Potatoes: I always try to 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 on these potatoes.
- Butter: It adds so much richness to the mix y’all, but a good quality olive oil is my savior when I’m out of butter.
- Flour: Grab all-purpose boos.
- 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
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
Nutrition
Tips for Making the Best Scalloped Potatoes with Cheese
- 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 for a creamier sauce. 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!
Recipe Variations and Additions
- Make it gluten-free. Swap the all-purpose flour for your favorite gluten-free substitute.
- Throw in some meat. Stir in cooked, crumbled bacon or diced ham for extra flavor and protein.
- Add herbs. Fresh or dried thyme, rosemary, or chives bring a nice earthy touch. If using fresh, go easy boos. They’re stronger than dried.
- Need some heat? A pinch of cayenne or a dash of hot sauce in the cheese sauce will give it a lil’ kick.
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!
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.
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.
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.
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. The top should also be golden brown, and the sauce 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
This post was originally published in April 2020. It has been updated for content and new images.
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Would you recommend using Russets or Yukon Golds?
Russets are great for baking.
This was so delicious! I have a very picky eater and she DEVOURED it! I’d also like to say I appreciate the detailed instructions on the varying presentation styles, how to make it ahead of time and how to reheat it. I’m a busy full time mom with 2 part time jobs so being able to put something so delicious on the table while not being overwhelmed with prep is such a blessing! This is definitely on our permanent rotation.
You could assemble it one day and cook it off the next day. Allow time for it to get to room temperature before cooking. I always do this with lasagna allowing the flavors to marry before cooking the next day!
Just made this tonight, substituted gruyere and smokey bacon Gouda and smoked paprika. Oh my goodness, best potatoes I have ever made,! Thank you for this ready wonderful recipe.
Needed a longer cooking time. but delish!!
Do you peel the potatoes before slicing them?
Yep
I am planning on making ahead. Reheat 30 minutes @ 350 degrees? Suggestions please
For reheating, Preheat your oven to 350°F (180°C). Cover the scalloped potatoes with foil and bake for 20-30 minutes, or until heated through.
Can you tell me how many pounds of potatoes to use instead of cups? Making this for Christmas!!!!!
It’s difficult to give a precise answer to this question because the weight of potatoes can vary depending on the size and type of potato. However, as a rough estimate, 4 1/2 cups of chopped potatoes is equivalent to about 2 1/4 to 2 1/2 pounds of potatoes. This is based on the average weight of a medium potato, which is about 5 to 6 ounces.
If it has cheese it s au gratin . Scalloped potatoes do not have cheese.
This one does as it says in the recipe, Cheesy Scalloped Potatoes………….
Kids ate the whole pan!
You can’t go wrong with cheese and potatoes. This was delish! I think I’ll add some fresh onions in the next time. Definitely a fam, yes fam, favorite.