These cheesy scalloped potatoes are a classic and staple at any holiday dinner. They are creamy, cheesy and absolutely delicious! Your guests will go crazy over this recipe!
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Favorite Holiday Side Dish
I love all things potato! Especially during the holidays, it’s an absolute must to serve at least one of these potato side dishes for your Christmas dinner or Thanksgiving menu. Scalloped potatoes, potatoes au gratin or my easy funeral potato recipe are always crowd favorites.
These scalloped potatoes make the perfect holiday side dish and are always gone so fast! They are creamy, cheesy and taste amazing. The flavors bake perfectly together and create the most delicious layers of tender potatoes. Plus the cheesy top gets nice and golden brown…making every bite to die for!
Making easy scalloped potatoes is simple yet filled with all the flavor and deliciousness! These key ingredients are basic pantry staples that allow you to make a quick side dish for any dinner.
Find the full printable recipe with specific measurements below.
- Potatoes: Thinly slice potatoes help the baking process and cooks them evenly. I typically will use russets since I prefer a creamier sauce. You could also use sweet potatoes, but I prefer my savory scalloped sweet potatoes for those.
- Butter: Salted or unsalted butter will work.
- Garlic: Minced garlic is best!
- Flour: All-purpose flour thickens the dairy mixture and makes a creamier sauce.
- Milk: Any type of milk will work well with the cheese and flour mixture. The richer the milk, the more thick and creamy your potatoes will be.
- Cheese: Freshly grated cheddar cheese is a what I used, but feel free to use your favorite cheese. I recommend thick grated cheese for a cheesier potato casserole.
The Key to Extra Cheesy Scalloped Potatoes
I LOVE adding lots of cheese to my scalloped potatoes just like these crockpot cheesy potatoes. That’s the best part, right?! I always grate my own cheddar cheese. When it’s freshly grated, it makes it extra creamy and perfectly bubbly on top.
You can even use other types or cheese, or use half and half to mix up the flavor. Shredded mozzarella and gruyere are other great options.
To go Lighter on Cheese
You can cut down on cheese if you prefer. I wouldn’t cut the cheese from the sauce, but you could cut it from adding as much to the top. But since it’s the holidays, you might as well go all out. ;)
How to Make the Best Scalloped Potatoes
This dish is simple to make and tastes amazing. Follow the simple instructions below to get started making this cheesy scalloped potato recipe.
- Preheat oven and butter pan. Preheat oven to 350°F and butter your baking dish. Then line half of the potatoes on the bottom of the pan.
- Make the roux. In a small skillet, melt the butter over medium heat and then add in garlic. Cook for 1-2 minutes. Whisk in flour, salt and pepper and cook another minute.
- Let simmer, then add cheese. Next, slowly whisk in the whole milk until smooth. Bring to a light simmer (to thicken) and then stir in 3/4 cup cheese until melted. Remove from heat.
- Assemble in pan. Pour half of the cheese sauce over the potatoes and then sprinkle cheese over top (about 1/2 cup). Then line remaining potatoes on top and add remaining sauce and cheese.
- Bake in oven. Bake for 50-60 minutes (uncovered) until they are fork tender and golden on top.
Adding in Extras
If you like your potatoes with onions, add 1/2 cup chopped onions when cooking the butter. You can also turn this into a meal by adding leftover chopped baked ham to the middle layer like I did in this scalloped potatoes and ham recipe. Roasted turkey also works great for this too.
When making scalloped potatoes, I tend to use either russets or Yukon gold potatoes. I used russet potatoes but yukon will also work well too. Both will turn out delicious, so you can choose based on what’s available at the store, looks the most fresh or is on sale. Russet potatoes are a bit starchier than Yukons, which makes the sauce a tad creamier.
The key is to make sure your potato slices are super thin. Each slice should be about 1/8″ thick. This will help them to cook evenly and become tender.
Using a mandoline to slice the potatoes makes it quicker and easier, however you can definitely still use a regular knife. Just try to slice them equally in size so that they cook at the same speed.
Can You Make This Dish Ahead of Time?
Sure! You’ll still want to bake them first if making ahead of time, however you’ll cut the baking time in half. I’ll typically cover with foil and bake them for about 30 minutes. Then I’ll remove from the oven and let them cool. Once cooled, I’ll refrigerate overnight.
When ready to serve the next day, remove from the fridge and let sit at room temp for 30 minutes. Then bake uncovered for about 20 to 30 minutes, until the cream sauce has thickened and the cheese is golden and bubbly.
5 star review
“I made this for Easter this year and it was so good! The cheesy sauce was so delicious and melted perfectly on the potatoes! I plan on making it again next year!”– Loni
More Holiday Side Dishes
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- 2 pounds potatoes , thinly sliced
- ¼ cup butter
- 1 ½ teaspoons minced garlic
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ – 2 cups milk , at room temperature
- 1 ½ – 2 cups shredded cheddar cheese , divided
- chopped rosemary or herbs , for topping
- Preheat oven to 350°F. Butter a 8×8" or 7×10" pan. Slice the potatoes into 1/8" rounds and then line half of the potatoes on the bottom of the pan.
- Melt the butter in a small sauce pan over medium-heat. Add in the garlic and cook for 1-2 minutes. Whisk in flour, salt and pepper. Let cook another minute. Turn heat to medium-low. Slowly whisk in the milk and whisk until smooth. Bring to a light simmer to allow to thicken. Add 1/4 cup more milk to thin the sauce if desired. Then stir in 3/4 cup cheese until melted and remove from heat.
- Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
- Bake covered with foil for 30 minutes. Bake uncovered for 25-30 minutes, or until potatoes are fork tender an the top is golden brown.
- If you like your potatoes with onions, add 1/2 cup chopped onions when cooking the butter. Then cook 2-3 minutes.
- You can also turn this into a meal by adding leftover chopped ham to the middle layer.
- Add a little crunch by adding 4 pieces cooked and crumbled bacon to the top.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I adapted the recipe by peeling and dicing the potatoes and then boil in salted water until fork tender. Also used 1/2 cup Parmesan cheese with 1 1/2 cup cheddar. Then I baked it at 350° for 35 minutes. Potatoes came out fine, very soft. Everything seemed to work very well together.
The best ever! I used oat milk and I used more milk, maybe 1 cup more… and they were perfect. Thank you for this recipe.
So glad to hear Danielle! Thanks for sharing :)
This is a new favorite! Scalloped potatoes are so easy to make and they’re addicting! Would love to have this again for our next family gathering.
Thanks, Journa! I agree, they are definitely addicting.
New favorite! Thank you for this super delicious and tasty scalloped potatoes recipe! Perfect in any occasions! Loved it and I highly recommend this!
Thanks for the recommendation, Allyssa! So glad you liked them.
I love the scallops partnered with cheese! This is perfect!
I agree, Cam. Cheese makes everything better!
Truly holiday-worthy! I’ll be making these potatoes again for Thanksgiving. Thanks so much for the delicious recipe!
Thank you for the positive feedback, Glenda. It is always helpful to collect recipes ahead of the actual holiday :)
Wow, this scalloped potatoes came out super delicious! My family came over and they LOVED it! Thanks for this recipe!
I am so glad to hear that you and your family love this recipe. Thanks for sharing, Greta!
Hi, I need to make this for a birthday party this weekend. Guest count is estimated at 50-55 people. How do you suggest I increase the recipe?
I would double or triple (assuming there’s other side dishes and they’ll just be having a little) the recipe and bake in 2 pans.