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

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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's the difference between scalloped potatoes and au 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.

What causes clumps in scalloped potatoes? ›

Milk curdling is also tied to how much fat your dairy contains. If you are baking scalloped potatoes, you need to go all in and use whole milk, cream, or half-and-half; anything less, and your taste buds will be experiencing lumps and bumps.

Can you slice potatoes for scalloped potatoes the night 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.

Why are my scalloped potatoes always hard? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

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!

How to make Main St Bistro scalloped potatoes? ›

Oven cook - From Chilled 1 Preheat oven to 175°C (350°F). 2 Remove tray from package and remove film. 3 Place container on baking tray and heat in oven for 20-22 minutes or until bubbly around edges. (Caution: Product and package may be hot.)

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 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).

What pan is best for au gratin potatoes? ›

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass.

Why are my scalloped potatoes so watery? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Why are my scalloped potatoes not creamy? ›

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

How to keep cream from curdling in scalloped potatoes? ›

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

Why do scalloped potatoes curdle in the oven? ›

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.

What are the tips and tricks for potatoes? ›

Proper storage and handling

Do not refrigerate or freeze fresh potatoes before cooking. Colder temperatures lower than 50 degrees cause a potato's starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. There is no need to store your potatoes in a bag; you can store them loose.

Why are my scalloped potatoes soupy? ›

Preventing watery scalloped potatoes begins during the preparation stage. First, it's essential to choose the right type of potatoes. Go for starchy varieties, such as russets, rather than waxy types, such as red potatoes. Starchy potatoes are less watery, contributing to a thicker, creamier dish.

How do you keep scalloped potatoes from separating? ›

Other ingredients can keep scalloped potatoes from curdling

Therefore, the best spuds for scalloped potatoes are high-starch varieties like Russet, Yukon gold, or Idaho. To further lower the risk of curdling, you can add extra starch in the form of flour or cornstarch.

Why do people poke holes in potatoes before baking them? ›

Poke the potatoes with a fork just enough to pierce the skin so the potato won't burst when baking, especially in the microwave. Four or five times should be plenty. A potato is composed mainly of water, so poking them helps release steam as it cooks.

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