Cheesy Scalloped Potatoes
Learn how to make cheesy scalloped potatoes! Layers of thinly sliced potatoes baked to perfection with the cheesiest sauce. Each bite is filled with flavors from fresh herbs and a rich cheese blend.
How can I resist sharing a scalloped potato recipe as the holiday’s approach?! I cannot. It is one of my favorites!
If you’ve never had it, scalloped potatoes are made with thinly sliced potatoes (either Yukon gold or russet) and layered in a baking dish with a creamy sauce and lots of cheese! It’s simply irresistible in every way and pairs perfectly with just about any meal.
Why we love this recipe
When developing this recipe with my mom, we both agreed that a lot of scalloped potatoes can be quite bland. So to fix that, we added fresh rosemary and sage! Which added the coziest herbaceous flavor to the cheese.
We also are not big into adding milk/cream to a lot of recipes, so we cut that in half and used a combination of milk and chicken broth! And it worked perfectly.
And for the cheese? I’m glad you asked! We think using two types of cheeses is great for more flavor. We loved sharp cheddar for taste and gruyere for a really cheesy finish!
Ingredients – What You Need
Below you’ll find the full list of ingredients you need for the recipe!
Potatoes: we’ve used both russet potatoes and Yukon gold! See our tips below for how to use them.
Cheese: we like to use a blend of sharp cheddar and gruyere!
Herbs: sage & rosemary! We love fresh but you can also use dried.
Milk: to make the cream sauce!
Chicken broth: for the liquid in the creamy sauce.
Garlic & onion: a must for adding lots of flavor to the sauce!
Butter: for adding to the flour to make the roux.
Flour: I used white whole wheat to make the sauce base! You can also use AP flour.
(Photo 1) First, saute the diced onion in butter for 3 minutes with a pinch of salt. Then add the garlic and herbs, and saute for another minute.
(Photo 2) Stir in the flour completely with the onions and garlic and cook for 1-2 minutes. Then slowly add the milk and chicken broth while constantly whisking the ingredients. Then stir in 1 cup of cheddar cheese and 1/4 teaspoon each of salt and black pepper.
(Photo 3) Let the sauce cook on a gentle simmer for 2-3 minutes until it thickens quite a bit. Whisk throughout the cooking time.
(Photo 4) In a greased casserole dish (9×13 inch), layer the base with thinly sliced potatoes. Sprinkle potatoes with a small pinch of salt & black pepper.
(Photo 5-6) – Layer 1/3 of the sauce over the first layer of potatoes, then sprinkle 1/2 cup of cheese over the layer. Repeat layers until finished (be sure to season each layer with only a pinch of salt & black pepper), and sprinkle the top with a final layer of cheese.
Bake covered with foil for 1 hour, then uncover for 30 minutes. The cheese should be browned, and bubbling, and the potatoes should be tender when tested with a fork.
Tips for Success
Cut potatoes evenly – to avoid the potatoes not cooking at the same rate, be sure to slice them all evenly. I recommend carefully using a mandoline slicer to cut them 1/8 of an inch in thickness. If the potatoes are too thick, they will not cook fully.
Season each layer, but not too much – it’s important to season each layer of potatoes with a tiny pinch of salt for flavor. But be careful not to season too much! The goal is to add flavor, not to make it salty.
Types of flour you can use – to make this recipe a little healthier, I’ve used white whole-wheat flour or whole-wheat pastry flour. You can also use regular all-purpose flour too!
Make it ahead of time – If you would like to make this dish ahead of time, you can partially bake it first for 60 minutes. Remove, and let cool completely before covering and refrigerating. Store overnight, and reheat for the remainder of the cooking time as the recipe instructs.
Speed up the recipe – we have also tested this recipe with boiled slices of potatoes to speed up the baking process. Simply boil the slices of potatoes in a pot of water for 3-4 minutes, drain and let cool before layering them into the dish. The potatoes should be tender and cooked by 50-60 minutes – be sure to bake uncovered for the last 20 minutes to brown the top.
Frequently Asked Questions
What is the difference between au gratin potatoes and scalloped potatoes? Au gratin potatoes are usually layered with cheese, while scalloped potatoes are generally made with a creamy sauce. There is not a huge difference, and thankfully this specific recipe is the best of both worlds – cheese in each layer and a creamy sauce!
Do scalloped potatoes cook better covered or uncovered? Since the potatoes are hard, they need moisture to cook. So you have to cover the potatoes for the majority of the bake time, this traps the moisture and softens the potatoes much faster. Then, I like to uncover the potatoes for the last 20 minutes to brown the cheese and thicken the sauce!
Can I slice the potatoes ahead of time? Yes, you can! But in order for the potatoes to stay fresh and not turn brown or rubbery, you will need to submerge the slices in a bowl of cold water. Refrigerate them if you are needing to slice them in advance.
Do I need to peel the potatoes? This depends on what kind of potatoes you use! We have tested this recipe with both Yukon gold and russet potatoes. Yukon gold we did not peel because the skin is thin and cooks very soft. Russet potatoes have a more coarse skin and will need to be peeled before sliced and layered.
How to Store & Reheat Leftovers
Leftovers – keep the potatoes stored in an airtight container and chilled in the refrigerator for 3-4 days.
How to reheat: Add the leftover potatoes to a greased baking dish, cover with foil, and bake for 10-15 minutes at 350F or until the potatoes are warm and the cheese is bubbling. If the recipe needs a little more moisture you can add a splash of chicken broth while it bakes.
What to Serve it With
Scalloped potatoes go with almost any meal! If you’re making it for the holidays, it is perfect served alongside our maple herb turkey breast or these crispy chicken thighs! It also compliments fish really well, ham, or any kind of roast.
If you tried this Cheesy Scalloped Potatoes recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Your new favorite side dish – cheesy scalloped potatoes! Layers of thinly sliced potatoes baked with the cheesiest sauce. Each bite is filled with flavor from two types of cheese and fresh sage & rosemary!
- 3 lbs potatoes, I prefer Yukon gold, but you can also use russet.
- 1/4 cup butter
- 1/4 cup white whole wheat flour, or all-purpose flour
- 1 large onion, diced small
- 4 garlic cloves, minced
- 1 cup milk
- 1 1/2 cups chicken broth
- 1/4 teaspoon (each) salt & black pepper
- 1 1/2 teaspoons chopped fresh rosemary, or 1 teaspoon of dried rosemary
- 1 1/2 teaspoons chopped fresh sage, or 1 teaspoon of dried sage
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- salt & black pepper to taste
Preheat oven to 350F.
Slice potatoes: using a mandoline slicer, carefully slice the potatoes into 1/8-inch thick pieces.
Saute onions & garlic: in a medium-sized sauce pot, saute diced onions with 1/4 cup of butter and a pinch of salt. Cook for about 3-4 minutes, then add the minced garlic and chopped herbs and saute for an additional minute.
Add flour and liquid: in the same pot, add 1/4 cup of flour. Stir constantly with aromatics and cook for 1-2 minutes. Slowly add the milk and chicken broth while constantly whisking the ingredients. Then stir in 1 cup of cheddar cheese and 1/4 teaspoon each of salt and black pepper.
Let the sauce thicken: Cook the sauce on a gentle simmer for 2-3 minutes, whisking often. The sauce should thicken as it cooks.
Layer dish: Grease a 9×13 baking dish, and layer the bottom with potato slices. Sprinkle a small pinch of salt & black pepper onto them. Then spread 1/3 of the sauce over the first layer of potatoes, and sprinkle 1/2 cup of the cheddar & gruyere cheese over top. Repeat layers until finished (be sure to season each layer with only a pinch of salt & black pepper), and sprinkle the top with a final layer of cheese.
Bake: Cover the dish with foil and bake for 60 minutes, then uncover and bake for an additional 30 minutes. Remove from oven when the cheese is browned and bubbling, and the potatoes are tender. Let the dish cool for 10 minutes for the ingredients to thicken, then serve!