Scalloped Potatoes

Oven-baked cheesy scalloped potatoes are warm and comforting. They make an easy, deliciously savory side for any dish!

While we usually serve scalloped potatoes with ham, it would make a great side to ribs or even pulled pork sandwiches. Either way this cheesy side dish is sure to be a hit!!

Give me all the cheesy potatoes!

There is something so yummy about the combination of cheese and potatoes!

Lucky for you, I have so many recipes that combine the two!! And we always have some form of this combination at all of the special occasions. I’m talking Easter, Christmas, but really it’s good just any day.

This tasty scalloped potatoes version uses a cheesy sauce that oozes over the slices of starchy goodness. It is finished off with a beautiful cheesy top.

Scalloped potatoes are the perfect side dish to any meal, and we think you’ll agree.

Making scalloped potatoes

PREP. Preheat the oven to 375. Grease a 9 x 13 baking dish.

SAUCE. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 2-3 minutes, until golden. Add the milk a little at a time, whisking constantly, until smooth. Cook until thickened and bubbling, stirring frequently. Remove from heat and stir in the salt, pepper, and 1 cup of cheddar cheese.

ASSEMBLE. Layer half of the potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the top, spreading evenly. Sprinkle 1/2 cup of cheese over the top of the sauce. Layer the other half of the potatoes, followed by the remaining sauce, and the remaining 1/2 cup of cheese.

BAKE. Bake 45-60 minutes, until the potatoes are tender and easily pierced with a fork. Let stand 10-15 minutes before serving.

Variations

For a crock pot version: Crock Pot Scalloped Potatoes

When I make this for my family I have noticed the more I change up the recipe the less little hands I see reaching for seconds. So when I’m making this for just my little family I stick to the recipe as written and they gobble it right up.

However, adults are a different story; they tend to enjoy variations more than my kids do. Here are a few variation ideas: 

• Add cubed ham between the layers.
• Sprinkle cooked crumbled bacon on top
• In my opinion cheddar is best. I have seen other recipes use Italian cheese, shredded parmesan, mozzarella, gruyere.
• Mix in veggies like cauliflower florets, sliced zucchini, shredded carrots or peas
• Turn up the heat by including green chilies or sliced jalapeno between the layers. You can sprinkle the top with hot sauce or red chili flakes.

Recipe Tips

• We generally have Russet potatoes on hand so that is what was used for this recipe. One drawback is that you have to peel them first. If you want to use red potatoes or Yukon gold potatoes you definitely can. Bonus: you do not have to peel those types of potatoes unless you want to.
• If you find that the tops of the potatoes are browning, but the inside of the dish is not done yet, then tent a piece of foil over the top and continue baking until potatoes are done to your liking. 
• A mandoline slicer makes slicing these potatoes a breeze. You can also simply use a sharp kitchen knife. Be mindful to make the slices as even as possible to ensure all the slices cook at the same rate.
• If you’re not assembling the dish immediately, you may put the potato slices in a bowl of cool water to prevent browning. When you’re ready to make the dish, then drain the potatoes and pat dry.
• Be sure to use freshly grated cheese as the bagged kind is tossed with an ingredient that keeps in from melting together as well. 

Storing Info

Divide leftovers into individual sized portion containers. STORE in the fridge for 3-4 day or freeze for up to 1 month. For best results place in a heat safe pan and heat in the oven. If you’re in a hurry you can also use the microwave.

Make this dish ahead of time, assemble the dish through step 3. Cover the pan and store it in the fridge for 1-2 days. Bake according to recipe.

Do not FREEZE uncooked potatoes, so you will need to partially bake this for 30-40 minutes. Remove from the oven and let cool. Wrap the pan tightly with plastic wrap and again with foil. Store in the freezer for 2-4 weeks. Thaw before baking for 30-40 minutes, or until the dish is got and potatoes are cooked through. 

For More Potatoes Dishes:

• Cheesy Breakfast Potato Bake
• Baked Mashed Potatoes
• Oven Roasted Potatoes
• Twice Baked Potato Casserole
• Funeral Potatoes