Scalloped Potatoes
Aug 26, 2021, Updated Jul 10, 2026
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Tender Yukon Gold potatoes are layered with cheddar cheese and diced onions to make a cheesy, cozy, and comfy Scalloped Potatoes casserole, just like grandma used to make.
An Easy Cheesy Scalloped Potato Recipe
What do you think of when you think “scalloped potatoes”? I think of special occasions, like Christmas and Easter! But, the deliciousness that is scalloped potatoes really should be on the table more often, don’t you think?
If you’re not familiar, scalloped potatoes are thinly sliced whole potatoes layered with cheese and onions, and cooked in a casserole dish until tender. Most recipes call for milk as well, so the whole dish is creamy and saucy. I know, totally drooling over here, too. 🤤
Recipe Ingredients
Nothing artificial here! This scalloped potatoes recipe is the real deal: real milk, real potatoes, and real cheese. Total Yum. For the meat-lover, hop over to this similar but beefy hamburger potato casserole.
- Potatoes: I recommend using Yukon Gold potatoes, but Russet potatoes are also a good option.
- Onion: You’ll need 1 small onion. I typically use yellow onion, but you can also use white or sweet onions.
- Butter: Have ready 3 tablespoons of butter, cubed, plus more to grease the baking dish.
- All Purpose Flour: To thicken the sauce, you’ll need 3 tablespoons of all-purpose flour.
- Milk: You can use any kind of milk here.
- Salt and Black Pepper: Simple seasoning that will enhance the flavors.
- Cheese: I usually go with regular cheddar, but feel free to substitute Gruyere, Colby, or any other cheese you enjoy.
- Fresh Parsley: For garnish.
Recipe Variations
- Double Up! This amazing side dish makes one medium-sized casserole, so if you’re feeding a crowd, I recommend doubling the recipe.
- Add Veggies: Up the nutrition factor in this scalloped potatoes recipe by layering in some extra veggies. Chopped frozen spinach, with the moisture wrung out of it, is a great option!
- Crunchy Fried Onions: An easy way to make this potato side dish even more appealing is to sprinkle French fried onions over the top before you brown it!
Serving Suggestions
Scalloped potatoes are a classic side dish that’s just as welcome at a holiday dinner as it is on the Sunday supper table. They’re also a great choice for potlucks, family gatherings, and any meal where comfort food is on the menu.
- Main Dishes: Serve them with my Christmas ham with brown sugar glaze, juicy grilled pork chops, or crispy buttermilk fried chicken. They’re also delicious with roast beef, steak, turkey, or baked chicken.
- Bread: Add a basket of air fryer Red Lobster biscuits or soft Parmesan dinner rolls to soak up every last bit of the creamy cheese sauce.
- Dessert: Finish the meal with cherry kuchen bars or homemade lemon bars for an easy, crowd-pleasing dessert.
How To Make Ahead
This is a great recipe to prep in advance. Assemble the potatoes as directed, cover the dish, and bake for 50 to 60 minutes. Let it cool completely on the counter (keep it covered so the residual heat finishes cooking the potatoes), then refrigerate for up to 2 days. When you’re ready to serve, take the dish out of the fridge about 30 minutes before baking. Uncover and bake for 35 to 40 minutes, or until hot and bubbly.
Scalloped Potatoes
Ingredients
- 4 pounds Yukon gold potatoes, thinly sliced into about ¼-inch thick slices
- 1 medium yellow onion, finely diced or sliced
- 3 tablespoons butter, cut up into smaller cubes, plus more to grease the baking dish
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 to 1½ cups shredded cheddar cheese
- chopped fresh parsley, for garnish
Instructions
- Prep. Preheat oven to 350˚F. Lightly grease a 9-inch baking dish with butter.
- Prepare the potatoes and dice the onions. Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick. Peel and finely dice the onion and set aside.
- Layer the potatoes in the baking dish. Arrange half of the sliced potatoes on the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
- Heat the milk. In a medium saucepan, heat the milk until warm to the touch. Then, pour the milk over the prepared potatoes.
- Bake. Cover the baking dish tightly with foil, and bake for approximately 45 minutes or until the potatoes are hot and bubbly. Then, uncover and bake for an additional 15 minutes or until the cheese is lightly browned.
- Rest, then serve. Remove from the oven and let the scalloped potatoes rest for 5 to 8 minutes to allow the sauce to thicken. Garnish with parsley and serve with your favorite main dish.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Scalloped Potatoes from Scratch
It’s finally time to give those spuds some love and scallop them, not just for the holidays, but to celebrate the everyday, now and forever!
- Prep the Baking Dish, Potatoes, and Onion. Lightly grease a medium 9-inch baking dish with butter. Peel the Yukon Gold potatoes, and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick. Peel and finely dice the onion and set aside.
- Layer the Potatoes, Onions, Flour, Seasonings, Butter, and Cheese. Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half of the flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half the butter. Repeat these layers one more time.
- Add the Milk. In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes. Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
- Rest and Serve. Let the dish rest for roughly 5 minutes, to allow the sauce to thicken, and then serve it with your favorite main dish.
How to Store and Reheat Leftovers
- To store leftovers, place in airtight containers and refrigerate. Scalloped potatoes will keep for 3 to 4 days, if stored properly.
- To reheat, bake at 350˚F until hot and bubbly all the way through.
Can I Freeze Scalloped Potatoes?
Yes, you can. Cool the cooked scalloped potatoes, and pack into airtight freezer containers. Freeze for up to two weeks. Thaw overnight in the refrigerator before reheating.
I totally love scalloped potatoes, so this was awesome! Thanks for the storing tips, too.
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
Just like Grandma used to make, super easy and delicious.
Thank you so much! I hope you enjoy it! ๐
This was out of this world delicious! Loved the flavors!!!!
Thank you so much! I am very happy you enjoyed it! ๐
It has beed a while since I’ve made potatoes for dinner. My family will love this dish!
I hope you and your family will enjoy them! Thank YOU! ๐
Oh wow! We havenโt had potatoes for dinner in awhile, so excited to make this to go with our dinner tonight! Looks so flavorful and very delicious!
I hope everyone will enjoy it! Thank YOU! ๐
Do you bake at 350?
Yes.
My husband’s favorite potato recipe and mine too. Thanks for making it so easy and yummy.
Thank YOU! I’m very glad you enjoyed it! ๐