If you’ve spent any time hunting for the perfect weeknight comfort dish or something to seriously wow at a potluck, I don’t blame ya. I was right there, elbows deep in a stack of cookbooks – until I landed on this scalloped potatoes recipe and let me tell you, game changer. You know, there’s just something about bubbling, creamy potatoes that brings folks back to the table for seconds (sometimes, thirds). It’s become a go-to of mine, sorta like this easy cheesy taco potatoes casserole recipe on chilly nights, or when I’m in the mood to shake up the usual high-protein recipes. And if you’re like, “but do I have to peel potatoes?” ha, I gotcha covered. 
Scalloped Potatoes vs. Au Gratin Potatoes
Okay, quick confession – I totally mixed these up the first time. Listen, both are creamy, carby heaven, but there actually is a difference. Classic scalloped potatoes recipe means thinly sliced spuds baked in a creamy sauce (sometimes there’s not even cheese! Scandalous, I know). Au gratin potatoes? Now those always involve cheese, usually sprinkled between the layers and on top, for that golden, crusty vibe.
I can’t count how many potlucks I’ve been to where someone whispers, “is that au gratin or scalloped?” (It’s like they’re checking if you remembered the secret handshake). Good news – you can get away with using either name most of the time, but if you’re headed to a fussy dinner, keep it straight. Want the best of both worlds? I say, cheese all the way. There’s really no wrong answer – just layers of yum.
“These were better than anything I’ve ordered at a five-star restaurant. Creamy, cheesy, and the perfect comfort food. I never got so many people asking for seconds.” – Brooke L.
What Potatoes are Best for Scalloped Potatoes?
Alright, don’t overthink this part, but… type kinda matters. For the absolute creamiest, melt-in-your-mouth scalloped potatoes recipe, you want a potato that’ll hold shape but basically get all tender and lovely when baked. Yukon Golds are my ride-or-die – not too waxy, not too starchy. Russets? Yeah, they totally work and will soak up the sauce, but honestly, they tend to fall apart a bit more. If you’re working with red potatoes because it’s all you grabbed, don’t fret – they’ll be fine, just maybe a tad firmer.
One tip, learned it the hard way – slice them thin! Too thick? You’ll be wrestling crunchy chunks while everyone else is digging in. And hey, a mandoline saves time (although, use that finger guard, trust me). Your sauce loves thin slices.
Tips For Making Cheese Scalloped Potatoes Recipe
Can I say it? No two kitchens turn out the scalloped potatoes recipe the same, and that’s the beauty of it. Here’s what keeps mine creamy and craveable (plus a couple of “please don’t do what I did” lessons):
First off, don’t rush the sauce. I mean it. Low and slow, whisking like you’re in a TV cooking show. If you dump that milk in cold and sprint away, you’ll get weird clumps. Also, use cheese that melts like a dream: sharp cheddar is classic, but Monterey Jack or Gruyère mix is out-of-this-world.
Layer those potatoes neatly, but don’t fuss over perfection. Every bite ends up glorious. And don’t be shy with the sauce between layers – it’s your secret weapon. I do a quick taste of the sauce before pouring to check salt and pepper (too bland once baked, and you’ll never forgive yourself). Want more crunch? Sprinkle bread crumbs or Ritz crackers on top – totally drool-worthy.
Don’t forget to let it rest a bit after baking. Not that you won’t want to dive right in… just, wait ten! The sauce thickens and everything slices up neater.
What To Serve With This Scalloped Potato Recipe
Looking for pairing ideas? Let’s be honest, this dish is the true MVP, but it plays well with others. Here’s what I usually slap on the table when scalloped potatoes are on the menu:
- Simple green salad – breaks through the richness just right.
- Honey-glazed ham – Easter or not, it’s unbeatable.
- Roasted chicken – because it’s a classic pairing.
- Some folks even do it with barbecued ribs. Wild choice, but trust me, it kinda works.
Mix and match with whatever you’ve got handy. I’ll even slide leftovers alongside scrambled eggs for breakfast if I’m being real.
| Ingredient | Amount | Substitution |
|---|---|---|
| Yukon Gold Potatoes | 2 lbs | Russet Potatoes |
| Butter | 4 tbsp | Olive Oil |
| All-Purpose Flour | ¼ cup | Gluten-Free Flour |
| Milk | 2 cups | Half-and-Half or Cream |
| Cheddar Cheese | 2 cups, shredded | Monterey Jack or Gruyère |
| Salt | 1 tsp | Garlic Powder (optional) |
| Ground Pepper | ½ tsp | White Pepper |
Ingredient Information And Substitutions
Here’s the good news, you don’t need a million-dollar pantry. Basic, humble stuff makes the best scalloped potatoes recipe, honestly. You start with potatoes – Yukon Gold or russet, as I hollered before. For the sauce, I use butter and flour whisked together, then milk poured in slooowly until you get a thick, rich base. Salt, pepper… sometimes a little garlic powder, but you do you. Cheese? Grab what melts smoothly (cheddar is my usual pick, but smoked gouda is wild).
Outta milk? I’ve subbed in half-and-half, or even splashed in cream (no one complained). Don’t eat gluten? Use gluten-free flour for the roux, and it’s a cinch. Sometimes people toss in ham or sautéed onions between layers – I say go for it if you’ve got ‘em.
I’ve even used leftovers (wanna clear your fridge?) – kind of like how I tackled all those leftover chicken recipes the other day. Don’t be afraid to make it yours. Heck, my cousin adds jalapeños. Folks either love it… or cry a little. Choose wisely.
Common Questions
Can I make scalloped potatoes recipe in advance?
For sure. Make it the day before, cool, cover and reheat. Add a splash of milk to keep it from drying out.
How do I keep the potatoes from going brown before baking?
Soak the slices in cold water while you prep everything else, then dry well before layering.
Can I use pre-shredded cheese?
You can, but freshly grated melts better. That pre-shredded stuff has stuff to stop clumping.
Is it freezer-friendly?
Mmm, yes and no. It can turn a little watery after thawing, but if you’re not a texture snob, you’ll never mind.
Can I add bacon or veggies?
Absolutely. Toss cooked bacon, spinach, or broccoli right in with the layers. Tastes awesome every time.
Creamy Potato Joy: Go Get That Casserole Dish
Alright, friend – if you read this whole thing, you’re officially ready for scalloped potato greatness. Just remember, don’t overthink it, use what you have, and don’t skip the cheese unless you wanna start a riot (kidding… sort of). There’s a reason classics like the Cheesy Scalloped Potatoes Recipe | I Am Baker, Mom’s Creamy Scalloped Potatoes, and Scalloped Potatoes | The Girl Who Ate Everything stay at the top of Google. People keep coming back for that combo of comfort and creamy goodness. So, clear that counter and get slicing – your new go-to is about to happen.
Cheese Scalloped Potatoes
Ingredients
Main Ingredients
- 2 lbs Yukon Gold Potatoes Russet Potatoes can be used as a substitute
- 4 tbsp Butter Can substitute with Olive Oil
- ¼ cup All-Purpose Flour Gluten-Free Flour is a good substitute
- 2 cups Milk Half-and-Half or Cream can be substituted
- 2 cups Cheddar Cheese, shredded Monterey Jack or Gruyère can be used as alternatives
- 1 tsp Salt Garlic Powder can be added for extra flavor (optional)
- ½ tsp Ground Pepper White Pepper can be used instead
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the Yukon Gold potatoes thinly using a mandoline for even thickness.
- In a saucepan, melt the butter over low heat. Stir in the all-purpose flour until well combined.
- Slowly whisk in the milk, keeping the mixture smooth and free of lumps.
- Continue cooking the sauce over low heat until it thickens; season with salt and pepper.
Layering and Baking
- In a greased casserole dish, layer the sliced potatoes evenly.
- Pour part of the sauce over the top and sprinkle with cheese.
- Repeat layering until all potatoes are used, finishing with sauce and cheese on the top.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
- Let it rest for at least 10 minutes before slicing.
