Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (2024)

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By: The Chunky Chefpublished: 04/03/2019

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If you’ve ever had real home-cooked cheesy scalloped potatoes, you know they’re hard to beat. I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese. Rigorously tested, these scalloped potatoes are no-fail, and can be made ahead of time or frozen!

Looking for other holiday side dishes? You’ve got to try my Homestyle No-Boil Mashed Potatoes, Cheesy Brussels Sprouts with Bacon, and Ultimate Dinner Rolls!

Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (1)

CHEESY SCALLOPED POTATOES

You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post. I went back and forth on cheesy scalloped potatoes or potatoes au gratin.

Which then led to a spiral of googling to try and figure out what the heck the difference between scalloped potatoes and potatoes au gratin is. My deduction? It’s still not very clear!

Traditionally, scalloped potatoes are baked with no cheese, in a cream sauce, most often made with raw flour in the sauce that thickens up as it bakes… and potatoes au gratin are cheesy potatoes, but traditionally have a breadcrumb topping.

However, so many scalloped potatoes recipes have cheese in them, and not many au gratin recipes have the breadcrumbs. So confusing.

In the end, I went with my past… and called this recipe cheesy scalloped potatoes, since when I was growing up, my Mom made scalloped potatoes, and they always had cheese in them.

HOW TO MAKE SCALLOPED POTATOES

  1. Make sure you cut the potatoes very thin! Using a mandoline slicer makes this SO much easier (I’ll link to the one I use at the end of the post).
  2. No need to use heavy cream for the cheese sauce, whole milk works just as well. But if you’d like to use half and half or heavy cream, you can!
  3. Red and yukon gold potatoes are my favorite for scalloped potatoes, since they hold up well to the baking, and don’t need any peeling (unless you want to). Russet potatoes will work (and are cheaper), but they could potentially fall apart more during the long baking time.

MAKING SCALLOPED POTATOES AHEAD OF TIME

Usually this recipe is made for a holiday, when oven space is at a premium, and your time is precious. For that reason, I did some extra testing and have come up with a great, easy way to make these scalloped potatoes ahead of time!

I’ve found making this recipe ahead works best when you partially cook the potatoes first. Plus, that means you don’t have to bake them that long when reheating!

Baking the dish for 60 minutes gets the potatoes about 75% of the way cooked through. Let the dish cool, then cover tightly and refrigerate for 1-2 days.

Reheat at the same baking temperature, for 30-40 minutes.

Can you just imagine how amazing your house will smell while this ultra cheesy dish is baking? You’ll have to find something to do to keep yourself busy, because you’ll definitely be hungry!

FREEZING SCALLOPED POTATOES

As a bonus, this dish can also be frozen, using the same instructions as the make ahead directions. Just freeze the covered, partially cooked dish instead of refrigerating it.

Scalloped potatoes can be frozen for 2-3 weeks. Defrost by setting the dish in the refrigerator overnight.

crockpot scalloped potatoes

If you absolutely cannot or would rather not bake them (which is how I think they taste best), you can layer the scalloped potatoes in a greased slow cooker in the same manner as directed for this recipe. Cover and cook on LOW for 8-10 hours.

Still want to bake the scalloped potatoes the day you make them but want to shave some time off? Microwave the sliced potatoes for about 10 minutes, to cut down on the total baking time (it will take about 45-50 minutes).

ADD-INS FOR SCALLOPED POTATOES

They’re amazing as-is, but if you want to add some extra flavor, here are my favorite options.

  • Diced ham
  • Sliced mushrooms
  • Peas
  • Different cheeses

Making this for Easter? Try these with my Copycat HoneyBaked Ham, Cranberry Almond Broccoli Salad, and don’t forget the Carrot Cake or Lemon Pie for dessert!

SHOP THE RECIPE:

  • Mandoline Slicer – Once you try using one of these, you’ll wonder how you EVER sliced vegetables without it!
  • 2 qt Baking Dish – I used a Le Creuset one for these photos, which I can’t seem to find online, but this is a great one!

Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (6)

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Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (7)

Cheesy Scalloped Potatoes

4.64 from 109 votes

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Calories: 310

Servings: 8 servings

(hover over # to adjust)

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Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!

Ingredients

  • 1 1/4 lbs red potatoes, washed, but not peeled
  • 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
  • 1 onion, sliced thinly
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • salt and pepper, to taste
  • 2 cups whole milk
  • 1 cup cheddar cheese shredded
  • 1/2 cup gruyere cheese shredded
  • 1/4 cup Parmesan cheese grated
  • fresh chives, for garnish
  • fresh parsley, for garnish
  • additional 1/4 cup cheddar cheese, shredded
  • additional 1/4 cup gruyere cheese, shredded
  • additional 2 Tbsp Parmesan cheese, grated

Instructions

  • Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.

  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.

  • Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.

  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.

  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.

  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.

  • Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.

  • Sprinkle top with chives and parsley and serve.

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Chef Tips

For make-ahead, freezing, and crockpot instructions, scroll back up to the body of the post. There are headings with all the information.

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Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Leave a Comment

  1. Ann says

    Making them again because the were requesting for a family luncheon.

    Reply

  2. Jeni June says

    This is absolutely my fav and I have shared the recipe after havin on served it multiple times! So good!!!

    Reply

  3. Peggy says

    When changing serving sizes I was disappointed to see “0.13 tsp. & 0.13 cups”! I have no idea how much that was and neither did my computer! PleASE MAKE IT EASIER TO FIGURE OUT!!

    Reply

    • The Chunky Chef says

      I can’t make math work differently, unfortunately. 0.13 is roughly equivalent to 1/8th, which makes sense since the original amount called for 1/4 cup and 1/4 tsp, which is 1/8 when halved.

      Reply

  4. Di says

    Made this yesterday and it was a hit! Everyone said it was the best scalloped potatoes they have ever had😊. I will be throwing out all my other recipes now!

    Reply

  5. Dre says

    Forced to make this every Easter now!

    Reply

    • Cc says

      Delicious! I make it for Christmas each year to rave reviews.

      Reply

Older Comments

Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (2024)

FAQs

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

What causes clumps in scalloped potatoes? ›

Why does curdling happen with nonfat or 2% milk? Milk is an emulsion made up of butterfat, protein, and water. High heat temperatures, particularly when lower-fat dairy options are involved, break the emulsion apart, which in turn causes the proteins to fold together and stick to create lumpy curds.

What is the difference between scalloped potatoes and cheesy potatoes? ›

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

What is the best choice scalloped potatoes? ›

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes.

Why do my scalloped potatoes taste bland? ›

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

What is the difference between scalloped and gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Can I slice potatoes for scalloped potatoes the day before? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

What is the best way to slice potatoes for scalloped potatoes? ›

Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.

Should scalloped potatoes be covered when baking? ›

How to Make Scalloped Potatoes
  1. Start by slicing the potatoes into 1/8-inch-thick slices. ...
  2. Next, make the sauce. ...
  3. Then, assemble the casserole. ...
  4. Cover the casserole dish with foil and bake for 30 minutes at 400°F. Uncover and bake until the potatoes are tender and the cheese on top is browned, 35 to 40 minutes.

How to prevent curdling in scalloped potatoes? ›

To further lower the risk of curdling, you can add extra starch in the form of flour or cornstarch. Just a teaspoon or two is enough to stabilize the dairy, as well as to give you a lusciously thick sauce. Of course, another highly important ingredient is cheese.

Why does my cheese curdle in scalloped potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why are scalloped potatoes called funeral potatoes? ›

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

Which cheese is best for potatoes? ›

The combination makes sense—potatoes and cheese are natural partners—as does the origin. Potatoes grow well in mountainous regions, which happen to also be the source of so many great melting cheeses, from Gruyère to Emmental and Fontina.

Which is better scalloped or au gratin? ›

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

What is the difference between all gratin potatoes and scalloped potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

How to make Paula Deen's baked potatoes? ›

Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

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