Quick Look at this Recipe
- Recipe Name: The Best Cheesy Scalloped Potatoes Recipe
- Ready In: 90 minutes
- Serves: 24
- Calories: 73 calories/serving
- Main Ingredients: Yukon Gold potatoes, onion, nut pods, butter, and cheeses
- Dietary Info: Gluten-Free & Vegetarian
- Why You’ll Love It: Turn the average potato into a tender and savory side dish for the holidays! Use your trust mandoline slicer to quickly get perfectly even potato slices. Just be sure to wear those protective gloves to save your fingertips.
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Yukon Gold Potatoes – We love these for their creamy and buttery texture, yet they still hold their shape well. You can use russet potatoes, but since these have a higher starch content, they’ll absorb more moisture making them very soft.
- Nut Pods Original Creamer – Be sure to get the unflavored and unsweetened creamer variety or swap with half & half.
- Cheeses – The combination of Monterey jack, cheddar, and parmesan is so delicious. You could also swap the Monterey jack for Gruyere cheese if you want some slight caramelized undertones.
- Flour – Make this meal gluten-free by using gluten-free flour.
How To Make Cheesy Scalloped Potatoes
Step 1: Melt butter and sauté garlic and onion.
Step 2: Remove onion from skillet and add flour.
Step 3: Whisk melted butter and flour to form a thick roux paste.
Step 4: Gradually add creamer and chicken broth while whisking to form a thick base. Add onions back to skillet.
Step 5: Spray baking dish with cooking spray and lay down half of the sliced potatoes.
Step 6: Cover potato slices with half of the cream sauce.
Step 7: Sprinkle half of the shredded cheeses and all of the parmesan.
Step 8: Add the remaining potato slices.
Step 9: Top with remaining cream sauce and the rest of the shredded cheese.
Step 10: Cover with foil and let bake at 375 for 1 hour.
Step 10: Remove aluminum foil and return to the oven for 10 minutes to get the cheese nice and golden brown. Then let your scalloped cheesy potatoes rest for 15 minutes and dig in!
Cheesy Scalloped Potatoes And Ham
Typically we serve this as a classic side dish with ham, but you could also cube cooked ham and toss it right into the dish before baking. This would make it more of a ham and potatoes casserole (or main course), which would also be amazing. Add some steamed green beans on the side for a complete meal!
How To Serve Cheesy Scalloped Potatoes
These super cheesy scalloped potatoes (also known as au gratin potatoes) are delicious with just about anything! We typically make this for a holiday meal with a smoked ham or baked ham. They would also be great with a grilled turkey or juicy roast turkey breast! And if you are feeling ambitious for Sunday dinner, you could serve with a spatchcock chicken.
Recipe FAQs
Can cheese be added to scalloped potatoes?
Yes! It can be added into the cream mixture as well as between the layers of potatoes.
What is the difference between au gratin potatoes and scalloped potatoes?
Au gratin potatoes contain cheese and scalloped potatoes traditionally do not. However, we added it into this recipe to add a fun twist to this classic!
What’s the best cheese to put on potatoes?
Because potatoes are mild in flavor, they truly pair well with a wide range of cheeses. We love them with cheddar, Colby jack, parmesan, Monterey jack, and Gruyere.
How to slice potatoes for cheesy scalloped potaotes?
A mandoline slicer is one of the quicker ways to get uniform sliced potatoes. Or use the slicing attachment on your food processor.
Yes! Once assembled, cover the baking dish with foil and keep in the fridge overnight. The next day, remove it from the fridge and let it come to room temp. Or transfer it right from the fridge to the oven and add 10 minutes to the baking time.
Other Cheesy Potato Recipes You Might Like
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Ingredients
- 4 tablespoons butter
- 1 teaspoon garlic, minced
- 1 small yellow onion, halved and thinly sliced
- 1/3 cup all-purpose flour OR gluten-free flour
- 1 1/2 cup Nutpods Original, unsweetened/unflavored creamer OR half-and-half*
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4-5 cups yukon gold potatoes, sliced to 1/8 inch
- 1 cup monterey jack cheese, freshly grated (Gruyere works too)
- 1 cup cheddar jack cheese, freshly grated
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees F.
- Bring 12 inch skillet to medium-high heat. Add butter and let melt. Swirl to coat the pan. Add garlic and onion. Move around pan until garlic becomes fragrant and onions soften a bit, approx. 2-3 minutes. Remove onions and place on a small plate; set aside.
- Add flour and use a whisk to combine with butter to create a paste (aka a roux). Whisk continually and slowly add the creamer about 1/4 cup at a time. Continue adding and whisking as the liquid combines with the roux. Once you have added the creamer add the broth the same way. Continue whisking and ensure the mixture is simmering gently as it continues to thicken. Add salt, pepper and onions back in, stir to combine and remove from heat.
- Spray a 9×13 casserole pan with olive oil. Layer half of the potatoes on the bottom. Top with half the sauce then 1/2 cup of the monterey cheese (or Gruyere), 1/2 cup of cheddar jack and all of the parmesan. Then layer the remaining potatoes, the remaining sauce and the rest of the monterey jack and cheddar jack cheeses.
- Cover with aluminum foil and place in oven, middle rack, for 1 hour.
- Remove and test the potatoes ensuring they are soft, but still a bit firm. If they need longer, cover again continue cooking in 10 minute increments until they are fully cooked. Otherwise, uncover and return to oven for 10 minutes to really make sure the cheese is bubbly.
- Remove from oven and let cool at least 15 minutes (otherwise it will fall apart if you try and scoop it up) before serving.
Notes
- *Creamer: I love using Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
- Potatoes: I recommend using a mandolin so you get uniform, thin slices. You could use russet but for best results use Yukon golds.
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
Liz says
Love a good cheesy potato dish. So yummy and perfect for the holidays!
Stefanie T says
Yum! This recipe was devoured before I could even take a picture. It was the perfect side dish for a double smoked ham with honey bourbon glaze. Used my mandoline for the first time to slice the potatoes. It wasn’t as scary as I thought. I will be making this a staple for holiday meals to come. Thank you Erin!
Erin says
Aw thank you so much for the amazing review, Stefanie! I am so happy you enjoyed the recipe and thanks so much for taking the time too come back and leave a review – I really appreciate it!
Erin says
Made this for Easter – absolutely delicious!