Creamy and Delicious Scalloped Potatoes Recipe to Try Tonight

1. Scalloped Potatoes vs. Au Gratin Potatoes
2. What Potatoes are Best for Scalloped Potatoes?
3. Tips For Making Cheese Scalloped Potatoes Recipe
4. What To Serve With This Scalloped Potato Recipe
5. Ingredient Information And Substitutions
6. Common Questions
7. Don’t Overthink It—Just Try It!

Ever started craving something warm and cheesy, only to get overwhelmed by recipes with too many steps or fancy ingredients? Yeah, me too. Honestly, a good scalloped potatoes recipe (the kind that’s creamy, loaded with cheese, and feels like a hug) shouldn’t be this complicated. There’s always that moment in the week when dinner just needs to be super comforting. If that’s you tonight, you’re in the right spot. Let’s make this easy, satisfying, and not remotely fussy.

Scalloped Potatoes vs. Au Gratin Potatoes

Okay, so—this one still gets me. Is it scalloped? Is it au gratin? What’s the actual difference? Here’s the scoop. Scalloped potatoes recipe usually means thinly sliced potatoes baked in a simple creamy sauce (often with onions), while au gratin throws a ton of cheese and sometimes crispy breadcrumbs into the mix. Some folks say you “have” to add cheese to make it “au gratin,” but honestly, nowadays, folks just do what tastes good.

If you want cheesy scalloped potatoes recipe, you’re actually sneaking into au gratin territory. Does anyone care at the dinner table? Nope. Just more yum. The gist: both are potato bakes that pretty much guarantee a cozy meal. Tell your snobby cousin they’re both delicious and call it a day.

“Tried this for a Sunday roast, and everyone—not just my picky kids—cleaned their plates. 100% making it again.” — Lauren, real reader

What Potatoes are Best for Scalloped Potatoes?

You might think any old potato will do, but uh, not really. Russets are my top pick. They’re starchy and soak up flavor like a champ. Yukon Golds also work wonderfully—they hold their shape but turn creamy in the oven. Sometimes I just blend both because I rarely have enough of one, and it still comes out delicious.

Waxier potatoes, like red potatoes? Not my fave, as they can get a bit “gummy” while baking. That’s just a fact. Slice your potatoes as thin as you can—if you have a mandoline, now’s the time to dust it off. Otherwise, just go for patience and a sharp knife (no judgment for slightly lopsided slices, that’s how you know it’s homemade).

Honestly, with the right potatoes, even plain old milk and cheese will taste five-star.

Tips For Making Cheese Scalloped Potatoes Recipe

Alright, let’s talk about making this classic even better. Been making this scalloped potatoes recipe for years, and here’s what actually works:

First, soak your sliced potatoes in cold water for 5-10 minutes if you want them to soften evenly. Pat dry after. Layer your cheese and sauce between potatoes—it makes every bit gooey and flavorful, not just the top. Don’t rush the baking. Slow and low heat gives you tender, never-crunchy potatoes. Foil for most of the bake, then uncover for the last 15 minutes to crisp up that cheesy magic. If the sauce looks runny right out of the oven, chill! It’ll thicken as it cools. And if you’re out of patience? Grab a spoon anyway.

What To Serve With This Scalloped Potato Recipe

Let’s be honest—sometimes you just want to eat creamy potato goodness for dinner. Still, here’s what I love serving alongside:

1. Roasted chicken or pork makes it a full, hearty meal.
2. Pair with a leafy green salad for balance (trust me, you’ll appreciate it).
3. Grilled veggies or even leftover ham work surprinsgly well.
4. For a little extra, toss a fried egg on top next morning for breakfast. Yes, really.

Try it with any of these, or just scoop straight from the dish.

Ingredient Information And Substitutions

Let’s break it down. The classics are:

1. Potatoes (Russet or Yukon Gold, always)
2. Heavy cream or whole milk (half and half if it’s all you’ve got)
3. Butter (don’t skip this, ever)
4. Garlic (fresh or powdered, nobody’s judging)
5. Onion (thinly sliced or just a sprinkle of onion powder)
6. Shredded cheese (cheddar is king, but Monterey Jack or a little Parmesan play nice, too)
7. Salt, pepper, dried thyme—whatever’s in your pantry

If you want a little twist, try adding diced ham or switching up cheeses (gruyere, anyone?). No cream? Thicken with extra cheese and a tablespoon of flour or cornstarch blended into your milk. Lactose-free? There are plant-based cheeses for that.

If you swap something out and it’s amazing—or turns out so-so—let me know. We’re all learning here.

Common Questions

Can I make this ahead of time?

Yep! Assemble it the night before, refrigerate, and bake when you’re ready. If baking from cold, add 10-15 extra minutes.

Do I need to peel the potatoes?

Totally up to you. I usually do if I’m making it for company (looks fancier), but at home, skins stay on most days.

Can I freeze leftovers?

You can, but the texture gets a little soft after thawing. Still tasty, just not as creamy.

What’s the best way to reheat?

Oven at 350°F until warmed through, covered with foil. Microwave in a pinch, but try not to dry it out.

Is it gluten-free?

If you skip flour in the sauce, yes! Use cornstarch or just extra cheese to thicken as needed.

Don’t Overthink It—Just Try It!

So there you go—a scalloped potatoes recipe that’s seriously creamy, big on flavor, and not stressful to pull together. I always come back to this one when family’s in town (or when it’s just me and a pile of potatoes, honestly). Want some other ideas or tips? Pop over to this Cheesy Scalloped Potatoes Recipe | I Am Baker if you crave even more cheesy variations. For those craving a throwback, you’ll love reading about Mom’s Creamy Scalloped Potatoes too—it’s like getting a secret recipe from your favorite aunt. Or take a peek at the classic Scalloped Potatoes | The Girl Who Ate Everything for another tasty spin. Trust me, you can’t mess this up. Give it a go tonight—you might just start a new dinner tradition.

Cheesy Scalloped Potatoes

A creamy and cheesy scalloped potato dish that's easy to make and perfect for any comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 pounds Russet or Yukon Gold potatoes Thinly sliced
• 2 cups heavy cream or whole milk Can use half and half
• 4 tablespoons butter For greasing the baking dish
• 2 cloves garlic Fresh or powdered, to taste
• 1 small onion Thinly sliced or onion powder to taste
• 2 cups shredded cheese Cheddar, Monterey Jack, or Gruyere recommended
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme Or other herbs you prefer

Optional additions

• 1 cup diced ham Optional for added protein

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Slice your potatoes thinly, ideally using a mandoline for even thickness.
3. Soak the sliced potatoes in cold water for 5-10 minutes to soften evenly, then pat dry.

Layering

1. Grease a baking dish with butter.
2. Layer the potatoes in the dish, adding onion, garlic, cheese, and seasoning between layers.

Baking

1. Pour the cream or milk over the layered potatoes.
2. Cover the dish with foil and bake for about 45 minutes.
3. Remove the foil and bake for an additional 15 minutes to crisp the top.

Final Steps

1. Let the dish cool slightly; the sauce will thicken upon cooling.

Notes

This dish can be assembled ahead of time and refrigerated. If baking from cold, add 10-15 extra minutes. For gluten-free options, omit flour and use cornstarch to thicken if needed.