Scalloped Potatoes
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!
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
Scalloped Potatoes
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!
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.
