The BEST Scalloped Potatoes! Made with thinly sliced russet potatoes layered in a creamy cheese sauce then baked until golden brown. The perfect side dish for Easter!
Looking for more Potato Side Dishes? Try my Hash brown Casserole or my Creamy Mashed Potatoes!
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Scalloped Potatoes
I can’t think of an Easter Menu without thinking of Scalloped Potatoes! They are always at the top of my list along with the Ham and homemade rolls of course. To me Scalloped Potatoes are comfort food at its finest. Thinly sliced tender potatoes layered with a creamy flavorful cheese sauce then topped with even more shredded cheese! What’s not to love! ❤️
My trick for the best scalloped potatoes is the cheese! I like to use good quality extra sharp cheddar cheese. It adds so much more flavor than just regular cheddar cheese and really makes the dish! I also try to add as much flavor to the cheese sauce as possible. We sautéed an onion and then add in minced garlic and lots of herbs and seasonings! I could drink this cheese sauce it’s so good!
How to make Scalloped Potatoes
- Slice potatoes: Into 1/8 inch rounds. Keep in mind the thinner your potatoes are the faster they will cook. Set aside until you are ready to assemble.
- Make cheese sauce: Melt butter in a medium saucepan. Add in onion and saute until tender and slightly browned, 4 minutes. Next add in garlic and cook for an additional minute. Add in flour and cook for 1 minute stirring constantly. Slowly whisk in milk and chicken stock. Add in the dried mustard, thyme and paprika. Cook for 2-3 minutes or until sauce begins to slightly simmer, stirring occasionally. (Do not let this sauce boil, it can break and burn on the bottom) Take off the heat and stir in the 1 1/2 cups of cheddar cheese. Season with salt and pepper to taste.
- Assemble: Layer 1/3 of the potatoes into the prepared pan.
- Layer 1/3 of the sauce on top of the potatoes.
- Repeat layers ending with the cream sauce. Top with the reserved 1/2 cup of cheddar cheese.
- Bake: Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender.
- Serve: Immediately with fresh chopped parsley or fresh thyme.
- To store: Store leftovers in an airtight container in the refrigerator for up to 4 days
- To reheat: Reheat leftovers in a 350 degree oven covered with aluminum foil until warmed through.
can scalloped potatoes be made in advance?
Yes! Prepare everything as directed and place in the refrigerator for up to 2 days in advance and bake the day of. These can also be par baked for 30 or 40 minutes covered and you can finish cooking the day of in a 375 degree oven for 30-40 minutes uncovered or until golden brown and tender.
Variations
- Replace some of the cheddar cheese for fresh grated parmesan cheese or swiss cheese.
- Make scalloped potatoes and ham with leftover cubed ham.
- Fresh thyme or rosemary would be amazing in these cheesy scalloped potatoes.
- I prefer to use either russet potatoes or yukon golden potatoes in this recipe. You could also substitute red potatoes in this recipe!
kelley’s tips
- To cut down on baking time. Microwave sliced potatoes for 5-10 minutes to slightly soften. You can also boil sliced potatoes for 5 minutes or so and drain.
- To speed up the process use a mandolin slicer to cut the potatoes extra thin. I like to slice my potatoes to 1/8 inch thickness.
Can this be frozen?
Yes! Simply wrap the casserole with aluminum foil and place in the freezer for up to a month. Thaw in the refrigerator overnight and bake the next day in a 350 degree oven until warmed through.
What to serve with this Scalloped Potato Recipe
- Roasted Turkey
- Spiral Sliced Ham
- Grilled Chicken
- Honey Garlic Salmon
- Slow Roasted Beef Brisket
- Pork Tenderloin
Here are more delicious Side Dish Recipes to enjoy!
- Easy Sweet Potato Casserole
- The BEST Green Bean Casserole
- Easy Bacon Cheddar Biscuits
- The BEST Cornbread
- Slow Cooker Balsamic Brussels Sprouts
products i used
Scalloped Potatoes
Ingredients
- 2 1/2 pounds russet potatoes or yukon gold, sliced thin into 1/8 inch rounds
- 1/4 cup unsalted butter
- 1 medium onion, small dice
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cups milk
- 1 cup chicken stock
- 1 tsp dried mustard
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 2 cups sharp cheddar cheese, shredded and separated
- salt and pepper to taste
- chopped parsley for garnish, if desired
Instructions
- Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.Melt butter in a medium saucepan. Add in onion and saute until tender and slightly browned, 4 minutes.
- Add in garlic and cook for an additional minute.
- Add in flour and cook for 1 minute stirring constantly.
- Slowly whisk in milk and chicken stock. Add in the dried mustard, thyme and paprika. Cook for 2-3 minutes or until sauce begins to slightly simmer, stirring occasionally. (Do not let this sauce boil, it can break and burn on the bottom)
- Take off the heat and stir in the 1 1/2 cups of cheddar cheese. Season with salt and pepper to taste.
- Layer 1/3 of the potatoes into the prepared pan.
- Layer 1/3 of the sauce on top of the potatoes. Repeat layers ending with the cream sauce.
- Top with the reserved 1/2 cup of cheddar cheese.
- Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender.
- Serve immediately with fresh parsley for garnish, if desired.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Kathy
Such great comfort food!
jody Michelle bungate
this was really yummy not as difficult as I thought as Im pretty slack, but the family seemed to like it. I doubled the recipe.
Kelley Simmons
So glad you enjoyed this recipe Jody! Thanks so sharing!
Suzi
Is this a recipe that can be made ahead of time or best if made right away?
Kelley Simmons
Hi Suzi,
You can make this ahead of time! Leave un baked and store in the refrigerator for up to 2 days. When you are ready to eat let the potatoes come to room temperature while the oven is preheating. Bake as directed and enjoy (you may need to add a couple extra minutes if the mixture is still cold when it goes into the oven)
Thanks & Enjoy!
Kelley
Debra pereira
my sauce is very watery in the oven, hopefully it thickens. i never had this happen with other scallop recipes
Kelley Simmons
Hi Debra,
I am sorry to here that it is watery. How did it turn out after it was baked?
Thanks!
Kelley
Josephine
I made this today just as recipe is and it came out delicious. I have never made scalloped potatoes ever….I know it was a lot of work but worth it. Thank You so much.
Kelley Simmons
So glad you enjoyed this recipe Josephine! Thanks so much for sharing!
Joe Stelmack
What is estimated new oven time if boiled potatoes for 5 mins or MW for 10?
Roughly, thanks!
Kelley Simmons
Hi Joe,
I would cover them with foil and cook for 20 minutes then take of the foil and cook for an additional 15-20 minutes. If the potatoes are pretty tender after boiling or microwaving then it shouldn’t take too long in the oven to heat through / crisp up on the top. Hope that helps!
Thanks and enjoy!
Kelley
Doreen
The taste was wonderful but the potatoes were underdone. I made sure the potatoes were thin and put in amount stated but could have used another 15-20 minutes. Will make again and adjust timing
Rhonda
This is a delicious recipe. My husband loved it and kept raving about how good it tasted. After dinner I went into the kitchen to clean up and found that the potatoes were almost gone! The recipe was pretty easy to prepare. I will definitely be making it again.
Kelley Simmons
Yah I am happy to hear that! Thank you so much for sharing Rhonda!
Jeanette Kunz
Absolutely delicious! I’ve been making them for years and follow the exact recipe.
Deb
Easy fix with loads of homemade taste. Delicious!