Layer on the love with these easy, cheesy Homemade Scalloped Potatoes. Thinly sliced potatoes layered in a creamy sauce, then baked until hot, bubbly, and tender, they’re a pan of comfort and the number one side dish at our family holiday meals.
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Special occasion worthy, but with an easy shortcut method.
No fussing with a roux! These homemade scalloped potatoes are made without heavy cream or a béchamel sauce.
- This easy recipe uses potatoes’ own starches to thicken the casserole.
- Like most of my casserole recipes, this recipe for scalloped potatoes is make-ahead friendly and reheats well. You can fully bake them a day in advance, then rewarm them prior to serving.
- Scalloped potatoes feed a crowd and they feel a little fancy, so they’re ideal for holidays and special events (think of them as the horizontal version of Hasselback Potatoes).
5 Star Review
“I made these cheesy scalloped potatoes for a potluck dinner and they were a huge hit! Everyone loved them. I’m definitely making this recipe again soon!”
— Koreen —
My Tips for Perfect Scalloped Potatoes
- Use a Starchy Potato. Yukon golds or russet potatoes have enough starch to thicken the sauce. Between the two, I find the best potatoes for cheesy scalloped potatoes are Yukon gold potatoes. Their flavor is naturally richer and more buttery.
- Avoid Waxy Potatoes. They will be too firm after cooking; save them Roasted Red Potatoes instead!
- Slice the Potatoes Ultra Thin. Part of what makes these quick homemade scalloped potatoes is how thinly the potatoes are sliced. For best results, I recommend a mandoline for even, razor-thin slices that don’t need to cook before layering them.
How to Make Scalloped Potatoes
Saute the Onion and Garlic. This builds flavor right from the start.
Add Milk. Do this slowly and stir.
Toss the Sliced Potatoes in Flour. This will thicken up the sauce as they bake.
Layer. Start with 1/3 of the potatoes and some milk.
Add Some Cheese. These are cheesy from the inside out!
Layer More. You will have 3 layers of potatoes, cheese, and milk.
Bake. You’ll start by baking covered, then switch to uncovered.
Broil. Don’t walk away! You want the top of your homemade scalloped potatoes to be golden, not burned.
Let Rest. The sauce will thicken up at room temperature. ENJOY!
Recipe Variations
- Loaded. Sprinkle with cooked, chopped bacon and chives (see Baked Bacon and Air Fryer Bacon for cooking methods).
- With Ham. A classic! See these homemade Scalloped Potatoes and Ham.
- Extra Fancy. Make Scalloped Potatoes with Goat Cheese.
- Caramelized Onion. Double the onions, then slice and caramelize them instead of doing a simple saute; this will take about 30 minutes on low.
- Gluten Free. Swap the all-purpose flour for a 1:1 gluten-free flour substitute.
What to Serve With Homemade Scalloped Potatoes
- Turkey. See How to Cook a Turkey for the ultimate guide for fool-proof roasted turkey. Spatchcock Turkey and Air Fryer Turkey Breast are two other excellent options.
- Chicken. Chicken Piccata or Chicken Francese are elevated (yet easy!) chicken dishes.
- Salmon. Try Salmon Patties for an Easter brunch, or this Poached Salmon for dinner.
- Braised Short Ribs. Oo-la-la these decadent short ribs would be so dreamy with the creamy scalloped potatoes.
Homemade Scalloped Potatoes
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Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion ¼-inch diced
- 6 garlic cloves minced (about 2 tablespoons)
- 2 cups whole milk
- 2 teaspoons kosher salt divided
- ¼ teaspoon ground black pepper
- 3 pounds Yukon Gold potatoes about 6 to 8 medium
- 3 tablespoons all-purpose flour
- 6 ounces sharp cheddar cheese shredded (about 1 ½ cups)
- 1 ounce Parmesan cheese shredded (about ¼ cup)
Instructions
- Place a rack in the center of your oven and preheat to 375°F. Coat a 9×13-inch casserole dish with nonstick spray and set aside.
- In a medium pot or wide skillet with high sides, heat the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Stir in the garlic and cook just until fragrant, about 1 minute more. Turn off the heat.
- Stir in the milk, 1 teaspoon of the salt, and the pepper. Set aside to cool.
- Peel the potatoes. With a mandoline or very sharp chef’s knife, slice the potatoes into VERY thin slices, about ⅛ to ¼-inch thick (thinner is better). Place potatoes in a large bowl. Sprinkle with the flour and remaining 1 teaspoon salt. With your hands, toss to coat the potatoes as evenly as possible.
- Spread one-third of the sliced potatoes evenly in the bottom of the prepared dish. Spoon 1 cup of the milk mixture over the top. Sprinkle with ½ cup shredded cheddar cheese. Repeat two more times so you have a total of 3 layers each of potato, the milk mixture, and the cheddar cheese, ending with the cheese on top.
- Lightly mist a large sheet of aluminum foil with nonstick spray. Cover the dish with foil spray-side down. Bake the scalloped potatoes for 35 minutes, then uncover and bake for an 25 additional minutes, until the potatoes are tender when pierced with a fork.
- Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil and return the pan to the oven for 1 to 3 minutes, until the cheese is golden brown and bubbly. Don’t walk away and let them burn!
- Allow the potatoes to stand at room temperature for 20 to 25 minutes prior to serving to allow the milk mixture to set and thicken (don’t worry, they
Notes
- *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
- TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
- TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350°F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
- TO FREEZE: I do not recommend freezing scalloped potatoes as they can become mealy.
Nutrition
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I am making these today… no goat cheese on hand but I have a queso semi soft (crumbling) cheese… I think I will try that and omit the rosemary. I will let you know!
Hope you enjoyed it Jane!
I have never been a big fan of scalloped potatoes. This recipe changed my mind. The Yukon gold potatoes sliced thinly were perfectly cooked and full of flavor. The minced garlic was just enough zip. I used cream cheese in layers. Next time I will keep it colder to cut into smaller pieces. The fresh Parmesan on top was beautiful to see when potatoes were done. My husband really liked it too. I’ll be adding this dish to my everyday sides. It went together quick and easy. Thanks Erin for another highly recommended side dish.
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
As a cheese lover, I love this recipe so much! The creaminess of the cheese sauce perfectly complements the tender potato slices in this scalloped potatoes recipe.
Delicious! We all loved these potatoes. My goat cheese had a sort of curdled look when it was done baking but the flavor was great. I might try this with different kinds of cheese, too.
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin,
I’d like to make these ahead for Christmas. You suggest this can be done by completing through Step 3. Step 3 is to layer 1/3 of the potatoes only. Maybe the intention was to complete only through step 2? Thanks in advance. I’m excited to try these. They sound divine!
Hi Lori! You can stop at Step 2 if you’d like, but you can also do Step 3 and stop there before you add the cheese. Hope you enjoy them!
Soooo cheesy and delicious. Loved not having to make the roox
I made these cheesy scalloped potatoes for a potluck dinner and they were a huge hit! Everyone loved them. I’m definitely making this recipe again soon!
Hi Koreen! So glad you enjoyed the recipe! Thank you for this kind review!
I made these cheesy scalloped potatoes for a potluck dinner and they were a huge hit! Everyone loved them. I’m definitely making this recipe again soon!
Hi Audrey! So glad you enjoyed the recipe! Thank you for this kind review!
Fantastic recipe! It’s so easy to make. I added more parmesan cheese to my version. So yummy!!
Hooray, thanks for sharing Ayesha!
I made this last weekend and my guest loves it! I had fun making this, I double the recipe and added more cheese. Simply the best!
Hi Marissa! So glad you enjoyed the recipe! Thank you for this kind review!
This was the messiest way to make scalloped potatoes ever! Sorry but seemed a bit unnecessary all the strange steps. Scalloped potatoes is a lot of work in the first place but this just pushed it over the edge
I’m sorry to hear that Larissa. Messiest in what way? Also which particular step did you think was unnecessary?
This recipe is easy and so good! It is the first time a Scalloped Potatoes recipe is a complete success. Thank you so much for sharing.
So pleased to hear it was a hit, thanks so much for sharing!
In your recipe for scalloped potatoes with goat cheese, I do not see any goat cheese being added. Please advise.
Thanks
Hi Mary, you are actually commenting on our cheesy scalloped potatoes. If you click over to the scalloped potatoes with goat cheese link, you’ll see the full recipe that includes the goat cheese. Here you go: https://www.wellplated.com/scalloped-potatoes-with-goat-cheese/ Hope this helps, enjoy!
Best scalloped potatoes that I can remember.
Thank you, Casey!
I followed the recipe to a tee except for a dash of red pepper flakes to the onions and garlic. Used fresh garlic and left the skin on the Yukons. Whole milk was a great touch as these potatoes were very creamy and cheesy. Leftovers in the microwave were also great the next day. Thanks for the great recipe, Erin. I will be making these again soon.
Yay! Thank you Dave!
Made this one for Easter Sunday dinner. Wow. It was just the right amount of cheese and flavor.
Glad to hear you enjoyed it, Jennie!
I make this every year for Christmas. It’s such a staple. I double the sauce recipe and try my best to use a shallow dish as I do find that it takes a lot longer than what is written to bake in my oven. This year is the first year I will try making it completely the day before. How long will it take to reheat after brining it back to room temperature?
Hi Patti! I am so glad this is a favorite. It’s honestly hard for me to say, as it depends on how full your oven is, temp, etc. I’d plan on at least 20 at 350°F with it covered. You can always build in butter time too