This Scalloped Potatoes Recipe comes together with ease due to the decadent no-cook sauce. The layers of potatoes and cheese are certain to make it a complementary side dish for many of your favorite entrees.
Easy Scalloped Potatoes Recipe
It's no wonder scalloped potatoes remain a favorite side dish to serve at gatherings of all kinds. While variations are endless, there's something decadent about the simple flavors coupled with the easy sauce that keeps them on our menu. The simplicity also allows you to make small adjustments in seasonings and herbs to suit your taste.
Cheesy Scalloped Potatoes
What potatoes are the best for scalloped potatoes? Short answer is, both russets and Yukon Golds make the best scalloped potatoes. Each performs or cooks slightly differently, and you'll note that in this recipe, you can use either. Russets have a higher starch content and will make the creamiest sauce, but both will yield a very deliciously cheesy and tender scalloped potato casserole.
How to Make the Best Cheesy Scalloped Potatoes Recipe
Scalloped potatoes aren't a low calorie dish. They're unapologetically decadent and the ideal side dish for special occasions like the holidays, graduations, special family gatherings and more. If you've only make Betty Crocker scalloped potatoes from a box, you own it to yourself to make them yourself at least once. One time you make homemade scalloped potatoes from scratch, you'll be hooked.
- Ingredients you'll need to make Southern Scalloped Potatoes: 3 pounds russet or Yukon golds, heavy cream, half and half, salt, black pepper, granulated garlic, onion powder, Dijon mustard, ground nutmeg. shredded cheddar cheese and colby jack cheese and Parmesan cheese plus chopped parsley for garnishing.
- The difference between scalloped potatoes and potato gratin is basically cheese. Scalloped potatoes can be made with Swiss, Gruyere or any variety of cheddar that you enjoy. I chose to mix a blend of cheese in this recipe.
- The sauce for these potatoes is not cooked so, don't expect the texture to be the same as a thick white sauce. It's perfectly decadent, nonetheless
- You can use a variety of herbs in these potatoes. Fresh thyme, chives or even rosemary depending on the flavor direction you want to take.
- The starch in the potatoes actually helps to thicken the sauce and the stand time is necessary to allow the sauce to thicken further before serving. Don't skip it.
- To peel or not to peel the potatoes for scalloped potatoes? Traditional scalloped potatoes are peeled. It's perfectly acceptable to leave the peel on, if you prefer. When using Yukon Golds, the peel is very thin, anyway. Go with your preference.
- When layering the potatoes, they should overlap, don't leave gaps.
- Did you know the slice option on the side of your box grater is perfect for slicing potatoes? That's precisely how I made this dish using the box grater for the cheese and for slicing the potatoes, too.
- I highly recommend that you grate your own cheese for this dish for the best flavor.
- Store leftovers in the refrigerator for up to 3 days. Reheat in single portions on 50% power in the microwave.
- You can also gently reheat leftover scalloped potatoes in a 350°F oven for 15 minutes or just until heated through. To prevent overbrowning, lay a piece of aluminum foil on top.
More Potato Recipes to Make
- Loaded Baked Potato Salad will go with steak, pork, chicken and more.
- Au Gratin Potatoes are made completely from scratch.
- Serve these Cheesy Potato Pancakes with a dollop of sour cream.
- Slow Cooker Sweet Potato Casserole is ideal for those busy oven days.
- Add these Potato Skins to your appetizer menu.
- Crispy Baked Potato Wedges are an easy side dish that come together in no time.
- Slow Cooker Baked Potato Casserole from The Magical Slow Cooker.
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Helpful Kitchen Items:
- 3 lbs russet or golden potatoes peeled, sliced ⅛ inch thick
- 2 cups heavy cream
- 1 cup half and half
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- ⅛ teaspoon ground nutmeg
- 1 ½ cups medium cheddar cheese
- 1 ½ cups Colby jack cheese
- 3 tablespoon grated Parmesan cheese divided
- 1 tablespoon chopped parsley for garnishing
- Preheat oven to 400°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- In a medium-size mixing bowl whisk together cream, half and half, salt, pepper, garlic, onion powder, Dijon and nutmeg until fully blended.
- Mix cheddar and Colby jack cheese together.
- To assemble: Layer ⅓ sliced potatoes on bottom of dish. Drizzle with ⅓ cream sauce, ⅓ shredded cheese and ⅓ Parmesan. Repeat two more times ending with shredded cheese and Parmesan. (Season each layer of potatoes lightly with salt and pepper to your taste)
- Cover tightly with foil. Bake for 40 minutes. Lower oven temperature to 350°F. Continue to bake uncovered for another 35-40 minutes or until potatoes are fork tender.
- Allow to stand on counter for 10 minutes, then serve garnished with parsley, if desired.
This is very similar to how I have made mine for years which I learned from my mom. Nice to actually see it in recipe form. I will definitely try this out. I have also used a mix of other cheeses such as provolone and fontina mixed with the cheddar or colbyjack. Sometimes even Velveeta or cream cheese. Just whatever I have on hand and feel like using. 🙂
Hi Joyce, love it! You're right, any cheese will do go with your favorite. Thanks for visiting!