Creamy, cheesy, and hearty, this Easy Scalloped Potatoes recipe is the perfect side for your next dinner.
Have the best scalloped potatoes on the block! Creamy, cheesy, and hearty, this Easy Cheesy Scalloped Potatoes Recipe is the perfect side dish for your next dinner, especially for the holidays! They are the perfect pairing to your Easter ham, great at both Thanksgiving and Christmas or alongside a steak dinner.
My easy scalloped potatoes are made from scratch with Yukon gold potatoes, a creamy sauce, plenty of cheese, and an optional breadcrumb topping. They’re versatile and warm and comforting, making them one of the best crowd feeding recipes.
Au Gratin Potatoes vs. Scalloped
Although Au Gratin Potatoes and Scalloped potatoes are very similar, they are not technically the same dish. Both call for thinly sliced potatoes, cheese, and a cream sauce with spices, but in scalloped potatoes, both the cheese and potatoes themselves are thicker. In the French potato recipe Au Gratin Potatoes, there is also the Au Gratin, which refers to the topping of the dish.
What is gratin (for potatoes au gratin)?
“Au Gratin” refers to the topping of the dish, which could be cheese or bread crumbs. I have a few options in the recipe so you can make it your own!
Scalloped Potatoes Recipe Ingredients
These make-ahead scalloped potatoes call for very few ingredients! Here is all you’ll need to make easy au gratin potatoes:
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 tsp. seasoned salt
- Salt to sprinkle on potato layers
- 1/2 tsp. pepper, plus more to sprinkle on potato layers
- 6 medium-size Yukon gold potatoes (or yellow potatoes), peeled and thinly sliced*
- 1 small onion,sliced (optional)
- For optional bread crumb topping: 4 tbsp butter and 1 cup panko breadcrumbs
How to Peel Potatoes
To prepare this easy scalloped potatoes recipe, you will have to peel and thinly slice your potatoes. Only 6 medium-size Yukon gold potatoes are necessary for this recipe. Here are a few tips for peeling potatoes to make this potatoes gratin recipe:
- Y-peeler: Easy to hold and great for quickly peeling potatoes.
- Cut away from yourself: If you do not have a Y-shaped peeler, make sure to peel away from yourself to avoid cutting your fingers, especially if you are using a paring knife.
- Do not boil: It may mean mushy, overcooked potatoes when you bake them later.
How to Make Scalloped Potatoes from Scratch
Homemade scalloped potatoes are so easy to make! Prepare the ingredients, including peeling and cutting your potatoes (see above for tips on how to peel potatoes!), layer in a baking dish, and bake, and that’s it – you’ll have the perfect creamy scalloped potatoes, with minimal effort and clean up.
- Preheat oven to 350 degrees F.
- Grease a 9×13″ baking dish and set aside.
- Melt butter in a large sauté pan over medium-high heat.
- Add flour and whisk until thick paste forms.
- Slowly add milk and then heavy cream, whisking until thick and creamy.
- Add in cheese, seasoned salt, and pepper. Mix until combined.
- Place half the potatoes and onions in a baking dish and sprinkle with salt and pepper.
- Cover with half of the sauce.
- Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining sauce.
- Cover with foil and bake for 1 hour.
- For optional breadcrumb topping: Melt 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
- Uncover and add a layer of cheese and then the breadcrumbs (if using) on top. Bake for 10 minutes until melted and a little browned.
Make Ahead Scalloped Potatoes
I love making this recipe for a holiday meal. Usually, this is when oven space is at a premium so I have the perfect solution! You can make your scalloped potatoes ahead of time and pop them back in the oven right before your guests arrive.
- You can assemble the dish according to the directions. Then, bake this casserole dish for 60 minutes. This gets the potatoes about 75% of the way cooked through.
- Let the au gratin potato dish cool, then cover with aluminum foil and refrigerate for 1-2 days.
- Reheat at the same baking temperature, for 30-40 minutes on the day your are serving your meal. If using, prepare the breadcrumbs the day of.
What to Serve with Simple Scalloped Potatoes
Scalloped Potatoes are a great dish for holidays like Thanksgiving, Christmas, and Easter, or for any potluck. They pair especially well with baked ham, and they reheat well for leftovers. Here are some complimentary dishes to consider:
- Slow Cooker Pulled Pork
- Garlic Butter Steak Bites
- The Best Thanksgiving Turkey Recipe
- Pork Chops with Mushroom Gravy
- Chicken Breast with Mushroom Sauce
Creamy scalloped potatoes are one of the easiest side dishes you can make, and also one of the most delicious. Once you try this potato gratin recipe, you’ll wonder where it’s been all your life. Please let me know what you think in the comments, leave a rating, or tag me on social media – @allthekingsmorsels!
Scalloped Potatoes
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded divided
- 1 tsp seasoned salt
- salt to sprinkle on potato layers
- 1/2 tsp pepper plus more to sprinkle on potato layers
- 6 medium-sized Yukon gold potatoes or yellow potatoes peeled and thinly sliced
- 1 small onion sliced optional
- For optional bread crumb topping: 4 tbsp butter and 1 cup panko breadcrumbs
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×13 baking dish and set aside.
- Melt butter in a large sauté pan over medium high heat.
- Add flour and whisk until a thick paste forms.
- Slowly add milk and then heavy cream, whisking until thick and creamy.
- Add in cheese, seasoned salt, and pepper. Mix until combined.
- Place half the potatoes and onions in baking dish and sprinkle with salt and pepper. Cover with half of the sauce. Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining sauce.
- Cover with foil and bake for 1 hour.
- For optional breadcrumb topping: Melt 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
- Uncover and add a layer of cheese and then the breadcrumbs (if using) on top. Bake for 10 minutes until melted and a little browned.
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