Robyn StoneScalloped Potatoes Recipe – This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious!
A good scalloped potatoes recipe makes one of those essential side dish recipes that just makes everything seem so elaborate and elegant. But the truth of the matter is, they really couldn’t be simpler to make.
Easy Scalloped Potatoes Recipe
These easy Scalloped Potatoes make the perfect side dish to serve during the holidays from Easter to Thanksgiving and Christmas as well as for Sunday suppers throughout the year. They are so easy to prepare and make a dish perfect for serving a group.
How to Make Scalloped Potatoes Recipe
To make my scalloped potatoes, begin by preheating your oven to 350º F. Spray a 9×13 casserole dish with nonstick cooking spray and set aside. Place your potato slices in a bowl of cold water to keep from turning brown while making your cream sauce.
Then, melt your butter over medium heat in a small saucepan. Whisk in the flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of your Monterrey Jack cheese. Reduce the heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in your remaining cheese.
Now, I highly recommend using Monterrey Jack and Cheddar cheeses in my scalloped potatoes, but you can also use other combinations of cheeses such as Gruyere, Fontina, Pepper Jack, etc. I do recommend that you not use preshredded cheeses in your scalloped potatoes as they are coated with an ingredient to help the grated cheese not stick together in the packaging. This coating causes the cheese to not melt as easily.
Once you have your cream sauce prepared, drain your potato slices and then arrange them in your prepared baking dish and then pour the cream sauce over the sliced potatoes. Bake for 1 hour and then serve warm.
Make Ahead Scalloped Potatoes Recipe
I love that these scalloped potatoes make a great make-ahead side dish as well! You’ll want to bake the scalloped potatoes as directed. Then, allow them to cool, cover tightly with foil and refrigerate for up to 3 days. When ready to serve, just the scalloped potatoes bake, covered with the foil, at 350º F until heated throughout, about 30 minutes.
Here’s my Scalloped Potatoes recipe. I hope you love it as much as we do!
Scalloped Potatoes Recipe
Ingredients
- 4 large Russet or Yukon Gold potatoes sliced thinly
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk or heavy cream
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black or white pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated Monterrey Jack cheese
- 1 cup grated Cheddar cheese
Instructions
- Preheat oven to 350º F. Spray 9x13 casserole dish with nonstick cooking spray and set aside. Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.
- Melt butter over medium heat in a small saucepan. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of Monterrey Jack cheese. Reduce heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly. Stir in remaining cheese.
- Arrange potato slices in casserole dish and then pour cream sauce over potato slices.
- Bake uncovered for 1 hour.
- Serve warm.
Notes
Bake the scalloped potatoes as directed. Allow to cool, cover tightly with foil and refrigerate for up to 3 days. When ready to serve, bake covered with the foil, at 350º F until heated throughout, about 30 minutes.
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2013.
Very good, great reviews. Having said that, I did the following. I had 21 people for Christmas dinner, so I started out with 11 potatoes, and after arranging them in two 9×13 pans, I peeled another 5 potatoes to make them a bit bigger. I quadrupled the sauce, after seeing how much sauce was in each 9×13 (so each pan had a double batch of the sauce). I shredded in my processor 2-8 oz blocks Monterey Jack & 2-8 oz blocks cheddar. I saved a little cheddar to sprinkle over the top for an added melted cheddar look. In my opinion, after one hour the temperature probe in the oven said the potatoes were at 160 degrees, but I left them in there for another 30 minutes while the beef tenderloin finished cooking. I think they could have used another 15-30 minutes baking. They were hot, but the potatoes were still a little hard for my taste. All said and done, I got rave reviews, but one pan was completely untouched and we had 2-3 scoops left in the touched pan. I did add a smidge of salt to my serving, but I am a salty. Most others did not add any extra salt.
You cook for a crowd, Stephanie! I’m happy you enjoyed the Scalloped Potatoes and love the tips you shared for making this for a large number of people.
Thanks so much! xo
I am copying down the ingredients so I can make this again for Christmas this year-I love this recipe!!
I slice my potatoes and boil them for a bit then drain and put in dish. This helps with them getting done.
I made this today to go with a ham. Delicious and easy. Thank you.
I used red potatoes and a smaller baking dish so I cooked it about 30 minutes longer. Also added cheese on top. Otherwise followed recipe exactly. Loved it!
Thanks! Glad you enjoyed it! xo
Just tried this for a group of 20 or so. Quadrupled the recipe and there was nothing left!??
I’m so happy you all enjoyed it! That’s always a good feeling when everyone enjoys what you’ve cooked! Thanks so much, Martha!
So curious… I halved this and I notice my sauce was very thick. It still tasted great but I had to cook longer and did raise temp and cover to get potatoes done. But should I have mixed a little sauce in the middle when layering because I felt like it didn’t soak in the middle very well?? Just suggestions on thick sauce and more in middle of potatoes? Thanks
I made this for a potluck at work. I had green Ortega chilis (canned) so I decided to add them . I layered the potatoes, then the chilis, followed by sauce, added another potato layer, more sauce. I used Monterey Jack cheese in the sauce mixture. On top of the casserole I pored some mild taco sauce, then shredded cheddar. After baking I removed the foil, added some chopped bell peppers and cilantro, returning it to the oven for about 5 minutes. Yummy, thank you!
I’m so glad you liked it Karen! I bet it was delicious and such a fun dish for a potluck with the chilis! Thanks so much! xo
Planning on making these for Easter. How far in advance can i make these, as i’m having ham, so not much room in an oven for both and of course different tempreatures. Thanks
Hi Suzette,
You can make these a day ahead, refrigerate after dish has cooled, and reheat next day. I hope you enjoy them! Thanks!
Try cooking your ham in a crockpot. It’s so easy and super tender and it doesn’t “hog” your oven all day.
HI Robyn,
Just made your recipe on Sunday and it turned out great. The only thing I would do differently is precook my potatoes for about 10 minutes to make them a little tender for less baking time. Mine took 2 hours for tender potatoes. I didn’t care since it was my first.time making them. We Loved, loved, loved them and I will be making them again. TFS
I’m so glad you liked them! Thanks so much!
I’m making this tomorrow for Easter and am so excited! Tired of mashed potatoes and ready for this! So happy for the question above regarding making a day ahead! Will let you know how it goes!!
Great! I hope you enjoy them! Thanks so much!
This is by far the best Scalloped Potato dish I have ever served. It was so simple, yet so delicious. Enjoyed by all. My Scalloped Potato recipe of 40 years has just been replaced. Thank you Robyn!
Oh wow, Laureen, I’m so thrilled that you enjoyed them! Thank you so very much! xo
i made this recipe for an easter dinner and when i read the opening comments my first thought was why peel the potatoes? i wash thoroughly and slice as usual. the skin adds a bit of a rustic texture and all the extra vitamins in and under the peel. there’s never been a complaint. i followed the recipe measurements precisely and used a combination of cheeses i happen to have on hand but always some cheddar. i think my pan may be a bit smaller than the recipe calls for as it took an extra 30 minutes to cook through completely to my taste. delicious!
I made this recipe last minute for a potluck. Im not a huge fan of scalloped potatoes myself, but I must admit I fell in love with these. The only changes I made were using 8 small potatoes instead of the 4 they call for, and adding 2 finely diced and sauted onions to the cheese sauce, just before pouring it over the potatoes. I also left mine cooking an extra 30 minutes. This is the first time I used a mandolin for scalloped potatoes, and felt it made a world of a difference! Delicious!
I’m so glad you loved it, Jolene!!! xo
I love love love this recipe and followed it exactly the first time and when I made them again I added bacon on top.
I’m so glad you enjoyed it, Anna! Bacon sounds delicious! Thanks! xo
Made this for thanksgiving and everyone loved it. Thank you for sharing your recipe! Will definitely make this again????
That’s wonderful to hear, Trina! Thanks! xo
Your recipe will be my first ever scalloped potatoes! Will accompany the ham tomorrow night!
Yum! What a wonderful plan for supper! I hope everyone loves them! xo
Wonderful!!! My whole family loved it and so simple!!!
Hi Tasha! I’m so glad they did and that you found it so simple to make as well! Thanks so much! xo
Oh Robyn, every recipe you post is such a hit with the family. I also have your cookbook which is always right on my counter where I cook. Thank you a million times for your generosity!
Love from Seattle,
Jan
Yum! I use my apple peeler to peel and slice potatoes! I have had it for years and never thought to do this, I can now do a whole sack, really fast! I also use it to just peel when I am doing Mashed potatoes.
Such a simple a yummy idea, thank you. Any suggestion for using both red and russet potatoes; in terms of cooking time?
The recipe that I need to try immediately at home. I can not wait to get started it!
I hope you enjoy it! It’s delicious! Thanks! xo
I made these this weekend. This is a very easy recipe and the end result is delicious! I will make these again for sure.
I doubled this recipe. I doubled it. It’s in the oven. Can’t wait to eat I it!
We just had dinner and everyone wanted the recipe! Thank You
Ps I did have to bake it 20 more minutes. F
So glad you and all your guests liked it, Jean! We love it in our family too! Thanks! xo
A very simple Scalloped Potatoes recipe to eat with my family. Thanks, I really enjoy visiting on your site.
I used 1/4 c. ricotta and 1 3/4 c. 2% milk instead of the cream, and it turned out great!
Well, being the home made chef and all, I used some grated parmesan cheese layered in the middle with some French fried onions throughout the layers. Turns out with a smoky flavor and soft potatoes. Accompanied with baked chicken gravy and garlic green beans. BEST.
So glad you enjoyed it Paul! Thanks!
It was so delicious and yummy I will definitely make it again
So happy you enjoyed it, Debra! Thanks so much! Glad you stopped by! xo
These are my go to scalloped potatoes. Everyone raves about them and so I want to thank you for making me look like a culinary pro. I am wondering if I could add ground beef and if you have to change any measurements to do so.
Great to hear, Sarah! Thanks so much! xo
Any idea what the potato weight would be? I have made this recipe many times but am never sure if I am using too many potatoes. Can you give me a range on the potato weight? I use Yukon Gold. Also, I mix the potatoes with the cream sauce and place in the baking dish which works out nicely.
Excellent! Thanks so much for the recipe!
Great recipe! Can this be prepped the night before or earlier in the day and stored in the fridge?
Hi Vivian!
You certainly can! You can make these a day ahead or earlier same day, refrigerate after dish has cooled, and reheat before ready to serve. I hope you enjoy them! xo
Hey Robyn, can’t wait to make these. I love scalloped potatoes with Prime Rib. Ive use several different recipes… ones very similar to this one. Mine are always to watery or too dry. Never right in the middle. Any advice you think of from your experience.
I do too – aren’t they delicious?! It may help to read through my blog post – I talk about the steps to make this. I hope this helps and that you enjoy them! Thanks!
Why are these not layered with the sauce? That would help the potatoes cook.
Also, since you added cheese to them they are called Au Gratin Potatoes. Scalloped do not have any cheese in them.
should I boil the potatos before I bake them?
This is now my “go-to” recipe for scaloped potatoes!
Thanks Tricia! Happy to hear that! xo
Perfect, I’ve made it three times since thanksgiving upon family requests. Every recipe of yours I have made has been great. Our taste buds are in cinque. Thanks.
My husband has always said he hates scalloped (au gratin) potatoes. It has something to do with how his mother made them from a box when he was a child. Just for kicks, I made your recipe. He wondered what smelled so good while it was baking. I’ve made this three times in the last three weeks because he LOVES it!
This is great to hear, Nancy! I’m so glad you and your husband enjoy these! xo
Hello, I’m thinking of making these scalloped potatoes but I was wondering how many people does it serve?
Hi Lily,
This should serve about 10 as a side dish. Hope you enjoy!
I am going to make these for Thanksgiving this weekend and am tempted to make them in advance. I see you have posted notes about doing so, but it’s to impress my MIL who makes the besssst scalloped potatoes. Think they will be just as spectacular re-baked or should I make them fresh, the day of?
The scalloped potatoes taste and look just as good if you make them ahead as if you made them fresh. Just follow the Make Ahead directions I give in the post and you should be fine, Ashlee.
Hi Robyn! I’m wondering if this recipe would freeze well? I’m looking to put up food for the next several weeks, and I have a lot of the ingredients that this recipe calls for. Would appreciate any input you might have about this!
Kate, you can freeze the scalloped potatoes. Make the recipe as directed and bake until the potatoes are almost tender. Cool and cover tightly with freezer wrap. For best results, most recommend freezing no longer than 2 weeks. When you are ready to serve, partially thaw in the refrigerator, then bake at 350º F until it reaches 165º F internal temp. Hope you enjoy!