Scalloped Potatoes Recipe – This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! 

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious!  // addapinch.com

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

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. // addapinch.com

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.

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! // addapinch.com

Here’s my Scalloped Potatoes recipe. I hope you love it as much as we do!

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious! // addapinch.com

Scalloped Potatoes Recipe

Scalloped Potatoes Recipe - This easy scalloped potatoes recipe is so creamy, cheesy, and out of this world delicious!
4.98 from 44 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 10
Course Side Dish
Calories: 286kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

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

Make-Ahead Scalloped Potatoes Recipe:
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

Calories: 286kcal
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Enjoy!
Robyn xo

From the Add a Pinch recipe archives, originally published 2013. 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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134 Comments Leave a comment or review

  1. I have only tried scalloped potatoes once and the turned out so bad! It was my fault though, the potatoes just never got soft and they were not any good hard. I have to try your recipe. I looks INCREDIBLE!

  2. I am having a get to gather this weekend and I was wandering since my store has scalloped potatoes 10 for 10. Could I use these dehydrated potatoes and make my own sauce because I am going to make the 10 boxes?
    Please let me know as soon as possible so I will know what to do.
    Thanks,
    Debbie

    1. Made the recipe today. I layered the potatoes, 1/3 on bottom with thinly slice onions, 1/2 the cream sauce, 1/3 potatoes with thinly sliced onions, the last 1/3 of potatoes and the rest of the cream sauce on top. I also baked for 1 1/2 hrs. They were delicious!

  3. I to dislike peeling potatoes but might be willing to do it to make this recipe! We love scalloped potatoes and they’re even better with cheese in them! Thanks for sharing..:-).

  4. I use my food processor for slicing the potatoes. I scrub them really good and go and slice. Just leave the peels on. And if I’m in a rush, I throw in some ham that stretches the meal. I’m going to try this recipe since I’ve never tried cheese in this.

  5. Made these the other night and served with smoked ham… the wife said these are the best scalloped potatoes she’s ever had. I used red potatoes and sliced thin with the skins on. Wanted to put some mushrooms in, but that got vetoed.. Great and easy recipe.

  6. Is this something I could make ahead and keep in fridge till ready to cook? Thinking of having as a side dish with prime rib for Xmas.

  7. i add potatoe slices to stove top mixture in pot before adding cheese to get a jump start on cooking, they are magnificently perfect and take 15 to 20 mins less bake time. Amazing ingredients

  8. I used to hate scalloped potatoes growing up cuz we only had the boxed kind, yuck! I made my own and now I love them! This recipe is pretty similar to mine, I add a little garlic powder, onion powder and ground mustard to mine though. Ground mustard mixed with a cheesy cream sauce is so yummy!

  9. We love scalloped potatoes, so I make them at least once a week, one thing I do add to mine is thinly sliced onions when layering the potatoes with cheese also and layering sauce between the potatoes and onions and making sure that a layer of cheese is the last before the last of sauce oh and seasoning with the layers – covering it with foil the first 30 min and taking the foil off and finish it uncovered until done, a great dish to enjoy.

  10. Have not had these in awhile. Will MOST definitely enjoy your version! Potato anything lately in my home. Warm and ?. Thanks!

  11. Made these for Thanksgiving and they were delicious. I also just washed them well & left the skins on. My only problem is that they took way longer than an hour to cook. Do you think I should try boiling the slices for a few minutes before assembly?

  12. Mine were starting to get very dark brown after 35 minutes, so I covered them with aluminum foil for the remainder of the time in the oven. This recipe is easy and delicious! Thanks!

  13. I have never had any luck making scalloped potatoes! This turned out perfectly and everyone ravrd about them. Thanks so much!

  14. These were delicious! I made them for Christmas and they were a big hit. After making them for the second time last night, I decided to leave a review. The best scalloped potato recipe I’ve tried to date. I’m now no longer looking! Thanks for the great recipe! I do thinly slice onions on the lowest setting of the mandolin and layer them with the potatoes, which fills them with onion-y goodness. Yum!

  15. These sound wonderful and I can’t wait for the first opportunity to make them. I’m sure my family will love them! Technically however, I believe these are Potatoes au Gratin; Scalloped Potatoes are made with milk, butter and onion, but don’t contain cheese.

  16. My mom made this almost exactly but she put sliced onion. Im making this tomorrow! So many variations I think the names get muddled. Thanks!!!!!

  17. I made this over a week ago for a family gathering and it was a big hit. I did not have Monterry Jack so used very sharp cheddar instead. I also saved some cheese to sprinkle over the top. Thank you for this amazing recipe, which I will be making for my husband again today. He loves it and so do I!

  18. These were yummy. I added sliced onions to the recipe. My only complaint would be there was tons of oil left after cooking. Any suggestions on how to get rid of all that oil?

    1. Hi Christina,
      I’m so glad you enjoyed these! I’ve never had that problem with excess oil when I make mine, so I’m not sure what could have happened. Some brands of cheeses have more oil content than others, so it could possibly be that.
      Thanks so much! I’m glad you liked it! xo

  19. These look delicious!! Just wondering, when you talk about the recipe above you said: “Those eight baking potatoes turned into tons of scalloped potatoes.” and in the recipe you list 4 baking potatoes. Just wondering if 4 or 8 was the correct amount?

    Thanks! Can’t wait to try this out!

  20. Just made this tonight and it worked so well (I only had 2% milk and it was still delicious). I’ve always had trouble with the cheese curdling. I think baking it uncovered was the secret to it turning out perfectly! Will be my new go-to. Thank you!

  21. This looks like a great recipe. The only thing I will do is not peel the potatoes – I love the texture of the skin. I love your recipes, every one I have made has turned out great!

  22. Hello! this looks like a great recipe –tasty and easy. However, my understanding of scalloped potatoes does not include cheese, as that would be potatoes au gratin.

  23. I am not one who usually comments on recipes but this is hands down the BEST recipe for Scalloped Potatoes. I have made these now several times and friends and family go nuts over them. I just made them again for Christmas, doubled the recipe (to make for two separate occasions) so I used 8 Yukon gold potatoes but I also thinly sliced one large Sweet Potatoe, also put a little bit more Cayenne to counteract the sweetness I was adding using the sweet potatoe and also added a few dashes of nutmeg and oh.my.word. UNBELIEVABLY DELICIOUS. Thank you so so much for sharing such an incredible recipe!!

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