The cheesiest, creamiest, made from scratch Scalloped Potatoes are simple to make. All you have to do is slice up some spuds, make the easiest cheese sauce ever, then watch everyone lick their plates clean. It's one of the best potato recipes for potlucks, feasts with friends, or whenever you want some homemade comfort food.
Serve cheesy Scalloped Potatoes with Grilled Pork Chops, Wisconsin Beer Brats, or a juicy steak like Grilled Tri Tip for an unforgettable meal. Or take a peek at some other of our most beloved potato recipes for inspiration.
At potlucks, dinner parties, or holiday shindigs, creamy potato casserole is always going to be the first thing to disappear at the table. It'd be smart to make two and have another one waiting in the wings, ready to come out. That's the only way to do it with these potatoes.
You start by slicing raw potatoes and layering them in a casserole or cast iron pan. This recipe uses a quick, made-from-scratch cheese sauce that's thickened with milk and a little flour. It's ready in minutes, by the time the oven preheats.
Making the best Scalloped Potatoes in oven lets the top of the potatoes get crispy and golden, begging to be dug into. But you can make this recipe in a slow cooker, too.
Making Scalloped Potatoes for two, or Scalloped Potatoes for a crowd? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Scalloped Potatoes ingredients*:
- Potatoes. Starchy potatoes (Russets, Yukons) are the best potatoes for scalloped potatoes.
- Flour. For gluten free scalloped potatoes, just switch out your favorite GF flour blend.
- Milk. Full fat (whole, vitamin D) milk is preferred.
- Cayenne Pepper. Optional, but adds a little heat.
- Salt and freshly ground pepper.
- Cheese. Sharp cheddar, shredded. (A block of cheddar, shredded, seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.)
*That's not all! There are a million delicious ways to fancy up these potatoes. Have a look at the tasty suggestions below.
How to make scalloped potatoes from scratch:
- First, thinly slice the potatoes into 1/8" slices. The thinner the potatoes are, the faster they'll cook. You can do this by hand or with a mandoline.
- Then take half of the potatoes and arrange them in the bottom of a prepared casserole. In a saucepan over medium-high heat, melt the butter. Whisk in the flour and keep whisking until the flour is cooked, about a minute or so.
- Then whisk in the milk, stirring until smooth. Bring the mixture to a boil and cook until thickened, then turn the heat down. Next, add the shredded cheddar cheese and a dash of cayenne, if desired. At this point you may want to adjust your seasonings; all potatoes need a little salt and pepper!
- Pour half the cheese sauce over the first layer of potatoes, then top with the rest of the potatoes.
- Cover everything with the rest of the cheese sauce, then top with cheese and a little paprika, and slide into the oven to bake.
- Bake scalloped potatoes uncovered at 350 degrees for an hour, until piping hot and golden.
What are the best types of potatoes for making scalloped potatoes?
Start with high starch potatoes, such as Russets or Yukon Golds; they will help to thicken the sauce and make everything extra creamy.
Can scalloped potatoes be made gluten-free?
Yes! In place of flour, feel free to substitute your favorite gluten-free flour blend.
How to make Scalloped Potatoes in the slow cooker:
If you need valuable oven space and have some extra time, scalloped potatoes are easy to make in a crock pot or slow cooker. Just prepare the liner of the pot as you would the casserole, then build the dish following the same instructions. Cover and cook on LOW for 8-10 hours.
Crockpot scalloped potatoes don't get as toasty or crispy on the top, but they'll still taste fabulous.
Can scalloped potatoes be made ahead of time?
This recipe can be made ahead, unbaked, and refrigerated up to three days in advance.
You can also pre-bake the potatoes. Just bake the scalloped potatoes for an hour at 350 degrees and let them cool completely to room temperature. Then cover tightly with foil and refrigerate.
When you're ready to eat, bake the casserole covered (with foil) at 350 degrees for 30 minutes, or until warmed through.
Can scalloped potatoes be frozen?
Yes. Make the potatoes according to the recipe, then take them out of the oven before they are finished. Allow the dish to cool, then cover or wrap in foil and freeze. Frozen potatoes store for up to two weeks. To finish baking, uncover and remove from oven when the top is brown and the internal temperature reaches 160 degrees.
What can be added to scalloped potatoes?
Move over, Betty Crocker! Scalloped potatoes will take anything you can dream up; the only limit is your imagination.
- Scalloped potatoes and ham. For a heartier side dish that verges on main course, layer in thinly sliced ham between the potatoes.
- Scalloped potatoes with Gruyère. Gruyere, a potent Swiss cheese that is commonly found in quiche, is a fantastic substitute in these potatoes.
- Bacon scalloped potatoes. Crumbled cooked bacon scattered over the top of the casserole, or mixed in with the potatoes--few things are better.
- Scalloped potatoes with onion. Thinly sliced onion or leeks can be added to the layers of potatoes for a little extra flavor.
- Garlic scalloped potatoes. If you love garlic, add as much as you want to the sauce and bake it up.
- Cheesy baked herbed potatoes. Classic herbs such as thyme, rosemary, or chives are always welcome. If you got 'em, use 'em.
- Smoky scalloped Potatoes. Gouda cheese and a dash of chipotle pepper powder turns up the dial on the smoky flavor.
- Sour cream scalloped potatoes. Add a few dollops of sour cream to the potatoes before you pour in the sauce. Rich and wonderful.
How do you keep scalloped potatoes from curdling?
Try to use high starch potatoes like Russets or Yukon Golds and full-fat ingredients. That keeps the sauce from separating. Besides, you only live once, and it's the holidays.
Scalloped Potatoes Recipe
- 2 pounds potatoes thinly sliced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- 1 dash cayenne pepper
- 1 1/2 cups sharp cheddar cheese grated, divided
- paprika for garnish
- Preheat oven to 350 degrees. Coat a one-quart casserole dish with nonstick spray.
- In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute.
- Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened. Stir in 1 cup cheese and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- Layer half the sliced potatoes in bottom of prepared casserole dish. Top with half the cheese sauce. Layer the second half of potatoes on top and top with remaining cheese sauce.
- Sprinkle remaining 1/2 cup cheese on top. Sprinkle with paprika for color. Bake uncovered for 1 hour. Let stand 10 minutes before serving.