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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.

the BEST cheesy scalloped potatoes with onions

Why You’ll Love These Easy Cheesy Scalloped Potatoes

  • Easy Shortcut Method. No fussing with a roux! These are homemade scalloped potatoes without heavy creamy and béchamel sauce. Instead, this easy recipe uses potatoes’ own starches to thicken the casserole.
  • Special-Occasion Worthy. Scalloped potatoes feel a little fancy, so they’re ideal for holidays and special events (think of them as the horizontal version of Hasselback Potatoes).
  • Feeds a Crowd. This recipe yields a generous pan (not that you’ll have any leftover)!
  • Make-Ahead Friendly. Like most of my casserole recipes, this recipe for homemade scalloped potatoes reheat well. You can fully bake them a day in advance, then rewarm them prior to serving.
a large pan of easy cheesy scalloped potatoes

The Difference Between Scalloped Potatoes and Au Gratin

While there are differences in these two dishes, the two terms are used fairly interchangeably, including by some major, well-respected food websites.

  • Scalloped potatoes are thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk.
  • Au gratin potatoes have grated cheese sprinkled between the layers, so they taste more decadent. Breadcrumbs are also often sprinkled on top of the dish before it goes into the oven. (Check out Brussels Sprouts Gratin for a twist).
  • The potatoes are also usually sliced more thinly for au gratin potatoes than scalloped potatoes.

So which are these?

They have thinly sliced potatoes, milk, and cheese, so they are a combo of both.

a large baking dish of the best cheesy scalloped potatoes recipe

How to Make Homemade Scalloped Potatoes

The Ingredients

  • Yukon Gold Potatoes. Yukon golds, with their buttery flavor, are an excellent choice for scalloped potatoes.
  • Sharp Cheddar Cheese. Cheesy scalloped potatoes are the best scalloped potatoes! The sharp cheddar stands out from the creaminess of the potatoes and sauce.
  • Parmesan Cheese. Sprinkled on top for the perfect cheese-crusted lid. And parm makes just about everything better, right?
  • Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
  • Onion. Sautéed along with garlic for major flavor. Homemade scalloped potatoes with cheese and onions? Say no more!
  • Garlic. Brings these cheesy scalloped potatoes up another notch.
  • Flour. The sliced potatoes are tossed in all-purpose flour, thickening the sauce while it cooks in the dish.

The Directions

sauteeing onions for cheesy scalloped potatoes with onions
  1. Saute the Onion and Garlic. This builds flavor right from the start.
adding milk to a pan of sauteed onions for cheesy scalloped potatoes
  1. Add Milk. Do this slowly and stir.
sliced potatoes for cheesy scalloped potatoes
  1. Toss the Sliced and Peeled Potato in Flour. This will thicken up the sauce as they bake.
adding potatoes to a pan for cheesy scalloped potatoes
  1. Layer. Start with 1/3 of the potatoes and some milk.
cheese and potatoes in a large baking dish
  1. Add Some Cheese. These are cheesy from the inside out!
layering sliced potatoes into a baking dish for cheesy scalloped potatoes
  1. Layer More. You will have 3 layers of potatoes, cheese, and milk.
laying potatoes and cheese in a baking dish
  1. Bake. You’ll start by baking covered, then switch to uncovered.
  2. Broil. Don’t walk away! You want the top of your homemade scalloped potatoes to be golden, not burned.
  3. Let Rest. The sauce will thicken up at room temperature. ENJOY!

Recipe Variations

Make Ahead Tips

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.

Or, fully bake the scalloped potatoes 1 day in advance, then rewarm, covered, in a 350 degree F oven.

What to Serve With Homemade Scalloped Potatoes

creamy and easy cheesy scalloped potatoes with onions

Recipe Tips and Tricks

  • 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.

Homemade Scalloped Potatoes

4.85 From 40 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 45 minutes

Servings: 8 servings
Cheesy homemade scalloped potatoes! It doesn't get any better than this creamy, easy side dish recipe. They're a holiday crowd pleaser!

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

Serving: 1of 8Calories: 313kcalCarbohydrates: 37gProtein: 12gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 39mgPotassium: 861mgFiber: 4gSugar: 5gVitamin A: 431IUVitamin C: 35mgCalcium: 297mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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