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Cheesy Scalloped Potatoes

5 from 23 votes
Published on 06/05/2024 by Umamiology
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Make these Cheesy Scalloped Potatoes, for your next holiday gathering! This dish has all of the earthly baked potato flavor and rich & creamy cheese goodness you’d come to expect from this classic comfort food.

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Scalloped Potatoes, much like mac & cheese or creamed corn, is one of life’s greatest comfort foods. With its buttery and earthy baked potato flavor wrapped in a rich & gooey cheese sauce – each bite, always remind me of the comfort of large holiday gatherings with my friends and family.

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Not only does this dish present gorgeously on a holiday or Thanksgiving dinner spread, but the smell of warm baked potatoes and cheesy goodness just fills the air and contributes to an ambiance that can only be described as “holiday cheer.”

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Check out this cheesy scalloped potatoes recipe to create that warm, inviting feeling in your household – this holiday season.

Key Elements Of This Recipe

  • Russet Potatoes: There are many different potatoes you could use for this recipe, but my favorites are russet potatoes, due to their high starch content which helps them to hold their structure, even after cooking.
  • Sharp Cheddar Cheese: You’ll want that sharp cheddar to amplify the flavor of the cheese.

The Ingredients for Cheesy Scalloped Potatoes

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The Equipment Needed

Scalloped Potatoes vs Potatoes Au Gratin

One of the main differences between scalloped potatoes vs potatoes au gratin, is the addition of cheese to the sauce. I suppose that makes this recipe a potatoes au gratin, since I’m adding cheddar cheese to the sauce, but I’ve always grown up eating scalloped potatoes this way.

If you’d like to go strictly by the book, feel free to leave out the cheese in my recipe, but in my humble opinion, the cheddar definitely makes a difference.

How To Make Cheesy Scalloped Potatoes

The 2 most important things to remember when making scalloped potatoes, is to slice your potatoes as thinly as possible and make sure you have the right cheese sauce.

Thinly Slicing Your Potatoes

I like my scalloped potatoes extra thin. In my opinion, it gives it more of a flaking layered texture (which enhances the taste), similar to those crepe cakes you see at fancy bakeries.

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They best way to thinly slice your potatoes is to use a tool like a mandolin slicer. If you don’t happen to have one of these handy, you can simply take a sharp carving knife and do it manually.

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After you’ve sliced your potatoes, take the same approach with your yellow onion. When you’re completely finished, you should end up with a ton of thinly sliced potato disks and a large cup of thinly sliced and separated strands of onion.

Prepare Your Cheese Cream Sauce

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Start with your large skillet on low heat. In your skillet, create your roux by melting butter and adding in your flour. Whisk for about 1 minute until it develops into creamy paste.

To that, add in your minced garlic and salt & pepper – and continue whisking until the roux starts to become golden brown.

Next, promptly add in your milk and heavy cream, while stirring constantly.

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Once everything has mixed evenly, add in 1/2 of your shredded cheddar cheese and continue whisking until the cheese fully melts into the sauce.

Pro Tip: When you are making the cheese cream sauce, make sure your heat is constantly on low. If your heat is too high, it will separate the cheese and the roux will start to clump and you’ll end up with greasy chunks of the cheese sauce, rather than an emulsified & creamy consistency.

Baking Your Cheesy Scalloped Potatoes

Pre-heat your oven to 375°F.

Lightly grease your baking pan with unsalted butter, and then add a thin layer of your cheese cream sauce to the bottom. Make sure the sauce coats the entire bottom of the baking pan.

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Then place the thin disks of potato in rows across the entire bottom of the baking pan, layering each disk on top of each other, but only overlapping each disk by half. (Check out my Cheesy Scalloped Potatoes video for an example of this method.)

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Afterwards, lay down a thin sprinkling of your yellow onions and then pour on a layer of the cheese cream sauce to cover the initial layer of potatoes.

Repeat the process until you have 3-4 layers of potatoes in your baking pan, finishing with the cheese sauce layer. As a finishing touch, sprinkle on your remaining shredded cheddar cheese on the top of the entire pan. (This will make your scalloped potatoes extra cheesy.)

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Following that, lightly cover your baking pan of scalloped potatoes with aluminum foil and put it into the oven, to bake for about 40 minutes.

Once 40 minutes have elapsed, uncover the baking pan and continue baking until the top of the potatoes achieve a golden brown finish (about 25-35 additional minutes).

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Remove from the oven, add a dash of fresh thyme as a garnish (optional), and let it cool for about 10 minutes before serving.

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Cheesy Scalloped Potatoes

5 from 23 votes
Make these Cheesy Scalloped Potatoes, for your next holiday gathering! This dish has all of the earthly baked potato flavor and rich & creamy cheese goodness you'd come to expect from this classic comfort food.
Author: Umamiology
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
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Ingredients 

  • 2 Russet Potatoes, (thinly sliced)
  • 1/4 Yellow Onion, (thinly sliced)

Cheese Cream Sauce

Instructions 

How To Make Cheesy Scalloped Potatoes

  • The 2 most important things to remember when making scalloped potatoes, is to slice your potatoes as thinly as possible and make sure you have the right cheese sauce.

Thinly Slicing Your Potatoes

  • I like my scalloped potatoes extra thin. In my opinion, it gives it more of a flaking layered texture (which enhances the taste), similar to those crepe cakes you see at fancy bakeries.
  • They best way to thinly slice your potatoes is to use a tool like a mandolin slicer. If you don't happen to have one of these handy, you can simply take a sharp carving knife and do it manually.
  • After you've sliced your potatoes, take the same approach with your yellow onion. When you're completely finished, you should end up with a ton of thinly sliced potato disks and a large cup of thinly sliced and separated strands of onion.

Prepare Your Cheese Cream Sauce

  • Start with your large skillet on low heat. In your skillet, create your roux by melting butter and adding in your flour. Whisk for about 1 minute until it develops into creamy paste.
  • To that, add in your minced garlic and salt & pepper – and continue whisking until the roux starts to become golden brown.
  • Next, promptly add in your milk and heavy cream, while stirring constantly.
  • Once everything has mixed evenly, add in 1/2 of your shredded cheddar cheese and continue whisking until the cheese fully melts into the sauce.
  • Pro Tip: When you are making the cheese cream sauce, make sure your heat is constantly on low. If your heat is too high, it will separate the cheese and the roux will start to clump and you'll end up with greasy chunks of the cheese sauce, rather than an emulsified & creamy consistency.

Baking Your Cheesy Scalloped Potatoes

  • Pre-heat your oven to 375°F.
  • Lightly grease your baking pan with unsalted butter, and then add a thin layer of your cheese cream sauce to the bottom. Make sure the sauce coats the entire bottom of the baking pan.
  • Then place the thin disks of potato in rows across the entire bottom of the baking pan, layering each disk on top of each other, but only overlapping each disk by half. (Check out my Cheesy Scalloped Potatoes video for an example of this method.)
  • Afterwards, lay down a thin sprinkling of your yellow onions and then pour on a layer of the cheese cream sauce to cover the initial layer of potatoes.
  • Repeat the process until you have 3-4 layers of potatoes in your baking pan, finishing with the cheese sauce layer. As a finishing touch, sprinkle on your remaining shredded cheddar cheese on the top of the entire pan. (This will make your scalloped potatoes extra cheesy.)
  • Following that, lightly cover your baking pan of scalloped potatoes with aluminum foil and put it into the oven, to bake for about 40 minutes.
  • Once 40 minutes have elapsed, uncover the baking pan and continue baking until the top of the potatoes achieve a golden brown finish (about 25-35 additional minutes).
  • Remove from the oven, add a dash of fresh thyme as a garnish (optional), and let it cool for about 10 minutes before serving.

Nutrition

Calories: 329kcalCarbohydrates: 22gProtein: 10gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 69mgSodium: 5978mgPotassium: 469mgFiber: 1gSugar: 5gVitamin A: 817IUVitamin C: 5mgCalcium: 264mgIron: 1mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What’s the difference between scalloped and au gratin potatoes?

One of the main differences between scalloped potatoes vs potatoes au gratin, is the addition of cheese to the sauce. I suppose that makes my recipe a potatoes au gratin, since I’m adding cheddar cheese to the sauce, but I’ve always grown up eating scalloped potatoes this way.

Why do my scalloped potatoes taste bland?

One of the key ways to avoid bland scalloped potatoes is to use sharp cheddar cheese and to make sure you use minced garlic.

What is the best way to slice potatoes for scalloped potatoes?

They best way to thinly slice your potatoes is to use a tool like a mandolin slicer. If you don’t happen to have one of these handy, you can simply take a sharp carving knife and do it manually.

Share this recipe!