Go Back
+ servings
Spoon serving cheesy baked potatoes to guests
Print Recipe
4.63 from 61 votes

Scalloped Potatoes

Made with layers of tender potatoes and a rich, creamy, aromatic sauce, Scalloped Potatoes make for something classically delicious. With a few simple ingredients this recipe can come together to be the BEST Easter, Christmas or Thanksgiving side dish ever!
Prep Time25 mins
Cook Time1 hr 20 mins
Cooling Time15 mins
Total Time2 hrs
Course: Side Dish
Cuisine: American, Southern
Servings: 8 servings
Calories: 318kcal


  • 4 1/2 cup extremely thin sliced potatoes, if you lay horizontal see notes below for vertical potato baking
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cup half and half
  • 1 cup monterey jack cheese divided
  • 1 cup colby cheddar cheese divided


  • 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.
  • 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. Add half of the potatoes in one layer to the pan if adding horizontally and the classic way 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. Sprinkle the top with remaining cheese. (Note: If stacking vertically, you will need to add all of the potatoes and then pour the cheese sauce on top and sprinkle with cheese. See notes below on changing the seasoning amount needed.)
  • 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.



Regarding horizontal versus vertical potatoes.  I tested both ways.  For horizontal slices, you should be fine with 4 1/2 cups of potatoes.  No need to change any of the measurements.  However if you want to use the same amount for vertical potatoes, go with a smaller dish.  If you need to fill a large dish, you might need up to 4 lbs of potatoes however it looks quite gorgeous if serving for entertaining.  If you do so, you will need to double seasoning ingredients and sauce just to be safe.  You can then decide how much sauce you will use.
If possible, use a mandoline to achieve uniform slices. Otherwise, use a very sharp knife (carefully) to cut the slices. Aim for potatoes that are about an ⅛ inch thick.
TIP: Taste your cream mixture before adding it to the potatoes! Adjust spice according to your personal tastes. You can even add something new and fun to the mix. Go crazy!


Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 458mg | Potassium: 589mg | Fiber: 3g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 24mg | Calcium: 281mg | Iron: 1mg