Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (2024)

Home / Holidays and Events / Thanksgiving Recipes / Classic sides



1 hour hour 50 minutes minutes


Jump to Recipe Print Pin

By: The Chunky Chefpublished: 04/03/2019

This post may contain affiliate links. Please read my disclosure policy.

If you’ve ever had real home-cooked cheesy scalloped potatoes, you know they’re hard to beat. I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese. Rigorously tested, these scalloped potatoes are no-fail, and can be made ahead of time or frozen!

Looking for other holiday side dishes? You’ve got to try my Homestyle No-Boil Mashed Potatoes, Cheesy Brussels Sprouts with Bacon, and Ultimate Dinner Rolls!

Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (1)


You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post. I went back and forth on cheesy scalloped potatoes or potatoes au gratin.

Which then led to a spiral of googling to try and figure out what the heck the difference between scalloped potatoes and potatoes au gratin is. My deduction? It’s still not very clear!

Traditionally, scalloped potatoes are baked with no cheese, in a cream sauce, most often made with raw flour in the sauce that thickens up as it bakes… and potatoes au gratin are cheesy potatoes, but traditionally have a breadcrumb topping.

However, so many scalloped potatoes recipes have cheese in them, and not many au gratin recipes have the breadcrumbs. So confusing.

In the end, I went with my past… and called this recipe cheesy scalloped potatoes, since when I was growing up, my Mom made scalloped potatoes, and they always had cheese in them.


  1. Make sure you cut the potatoes very thin! Using a mandoline slicer makes this SO much easier (I’ll link to the one I use at the end of the post).
  2. No need to use heavy cream for the cheese sauce, whole milk works just as well. But if you’d like to use half and half or heavy cream, you can!
  3. Red and yukon gold potatoes are my favorite for scalloped potatoes, since they hold up well to the baking, and don’t need any peeling (unless you want to). Russet potatoes will work (and are cheaper), but they could potentially fall apart more during the long baking time.


Usually this recipe is made for a holiday, when oven space is at a premium, and your time is precious. For that reason, I did some extra testing and have come up with a great, easy way to make these scalloped potatoes ahead of time!

I’ve found making this recipe ahead works best when you partially cook the potatoes first. Plus, that means you don’t have to bake them that long when reheating!

Baking the dish for 60 minutes gets the potatoes about 75% of the way cooked through. Let the dish cool, then cover tightly and refrigerate for 1-2 days.

Reheat at the same baking temperature, for 30-40 minutes.

Can you just imagine how amazing your house will smell while this ultra cheesy dish is baking? You’ll have to find something to do to keep yourself busy, because you’ll definitely be hungry!


As a bonus, this dish can also be frozen, using the same instructions as the make ahead directions. Just freeze the covered, partially cooked dish instead of refrigerating it.

Scalloped potatoes can be frozen for 2-3 weeks. Defrost by setting the dish in the refrigerator overnight.

crockpot scalloped potatoes

If you absolutely cannot or would rather not bake them (which is how I think they taste best), you can layer the scalloped potatoes in a greased slow cooker in the same manner as directed for this recipe. Cover and cook on LOW for 8-10 hours.

Still want to bake the scalloped potatoes the day you make them but want to shave some time off? Microwave the sliced potatoes for about 10 minutes, to cut down on the total baking time (it will take about 45-50 minutes).


They’re amazing as-is, but if you want to add some extra flavor, here are my favorite options.

  • Diced ham
  • Sliced mushrooms
  • Peas
  • Different cheeses

Making this for Easter? Try these with my Copycat HoneyBaked Ham, Cranberry Almond Broccoli Salad, and don’t forget the Carrot Cake or Lemon Pie for dessert!


  • Mandoline Slicer – Once you try using one of these, you’ll wonder how you EVER sliced vegetables without it!
  • 2 qt Baking Dish – I used a Le Creuset one for these photos, which I can’t seem to find online, but this is a great one!

Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (6)



Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (7)

Cheesy Scalloped Potatoes

4.64 from 109 votes

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Calories: 310

Servings: 8 servings

(hover over # to adjust)

Print Rate Pin

Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!


  • 1 1/4 lbs red potatoes, washed, but not peeled
  • 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
  • 1 onion, sliced thinly
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • salt and pepper, to taste
  • 2 cups whole milk
  • 1 cup cheddar cheese shredded
  • 1/2 cup gruyere cheese shredded
  • 1/4 cup Parmesan cheese grated
  • fresh chives, for garnish
  • fresh parsley, for garnish
  • additional 1/4 cup cheddar cheese, shredded
  • additional 1/4 cup gruyere cheese, shredded
  • additional 2 Tbsp Parmesan cheese, grated


  • Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.

  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.

  • Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.

  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.

  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.

  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.

  • Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.

  • Sprinkle top with chives and parsley and serve.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

For make-ahead, freezing, and crockpot instructions, scroll back up to the body of the post. There are headings with all the information.


Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!

Tag on Insta! Leave a Rating Save for Later

You May Also Like...

  • Funeral Potatoes (Cheesy Potato Casserole)

  • Mashed Sweet Potatoes

  • Crispy Greek Oven Roasted Potatoes

  • Oven Roasted Breakfast Potatoes

Previous Post
Next Post

Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

Learn More

Reader Interactions

Leave a Comment

  1. Ann says

    Making them again because the were requesting for a family luncheon.


  2. Jeni June says

    This is absolutely my fav and I have shared the recipe after havin on served it multiple times! So good!!!


  3. Peggy says

    When changing serving sizes I was disappointed to see “0.13 tsp. & 0.13 cups”! I have no idea how much that was and neither did my computer! PleASE MAKE IT EASIER TO FIGURE OUT!!


    • The Chunky Chef says

      I can’t make math work differently, unfortunately. 0.13 is roughly equivalent to 1/8th, which makes sense since the original amount called for 1/4 cup and 1/4 tsp, which is 1/8 when halved.


  4. Di says

    Made this yesterday and it was a hit! Everyone said it was the best scalloped potatoes they have ever had😊. I will be throwing out all my other recipes now!


  5. Dre says

    Forced to make this every Easter now!


    • Cc says

      Delicious! I make it for Christmas each year to rave reviews.


Older Comments

Cheesy Scalloped Potatoes (No Fail Recipe!) - The Chunky Chef (2024)


What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

What causes clumps in scalloped potatoes? ›

High heat temperatures, particularly when lower-fat dairy options are involved, break the emulsion apart, which in turn causes the proteins to fold together and stick to create lumpy curds. High heat also tends to change the taste and color of your milk, which is why you should never boil milk or heat it too quickly.

Why won't my scalloped potatoes get done? ›

If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.

What is the best choice scalloped potatoes? ›

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes.

Why do my scalloped potatoes taste bland? ›

Season each layer. Use enough salt, pepper, herbs, or spices. This will keep the scalloped potatoes from being bland.

What is the difference between scalloped potatoes and cheesy potatoes? ›

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

How do you thicken runny scalloped potatoes? ›

Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes. Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried.

Can I slice potatoes for scalloped potatoes the day before? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Why does my cheese curdle in scalloped potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why won't my scalloped potatoes thicken? ›

Another crucial aspect to consider is the amount of external liquid introduced into the baking dish. Avoid drowning the potatoes in the sauce. Instead, add just enough liquid to graze the top layer of the ingredients. Excessive liquid will get in the way of achieving the desired thickness and creaminess.

Why did my scalloped potatoes get watery? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Can you peel potatoes for scalloped potatoes the night before? ›

The short answer is yes.

You can absolutely peel potatoes ahead of time. But you'll want to take some extra steps to make sure your potatoes don't get discolored.

How do you keep cream from curdling in scalloped potatoes? ›

To further lower the risk of curdling, you can add extra starch in the form of flour or cornstarch. Just a teaspoon or two is enough to stabilize the dairy, as well as to give you a lusciously thick sauce.

What is the difference between all gratin potatoes and scalloped potatoes? ›

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

How to make Paula Deen's baked potatoes? ›

Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.

Top Articles
Latest Posts
Article information

Author: Saturnina Altenwerth DVM

Last Updated:

Views: 5910

Rating: 4.3 / 5 (44 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Saturnina Altenwerth DVM

Birthday: 1992-08-21

Address: Apt. 237 662 Haag Mills, East Verenaport, MO 57071-5493

Phone: +331850833384

Job: District Real-Estate Architect

Hobby: Skateboarding, Taxidermy, Air sports, Painting, Knife making, Letterboxing, Inline skating

Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.