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. 🤤
So let’s give those spuds some love and scallop them, not just for the holidays, but to celebrate the everyday, now and then! 🙌
Nothing artificial here! This recipe is the real deal: real milk, real potatoes, and real cheese. Yum.
- 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 Pepper
- Cheese: I usually go with regular cheddar, but feel free to substitute Gruyere, Colby, or any other cheese you enjoy.
- Fresh Parsley: For garnish.
How to Make Cheesy Scalloped Potatoes from Scratch
- 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.
Tips for Success
Want to make this amazing side dish? Awesome! But, before you start, do check out my easy tips below!
- Double Up! This recipe 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 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 recipe even more appealing is to sprinkle French fried onions over the top before you brown it! Flavor for days. 🍽
Scalloped potatoes make a wonderful meatless entree for a light meal, but they’re usually served alongside a main course. Here are some of my favorites!
- Ham: Cheesy scalloped potatoes are the perfect pairing with a lovely sliced ham. This recipe for Christmas Ham with Brown Sugar Glaze is a great option, even year-round!
- Pork Chops: Juicy Grilled Pork Chops are a super savory main course, and you can make them on an outdoor grill or on a grill pan for maximum convenience and flavor.
- Fried Chicken: Fried chicken is just one of those foods that makes people smile. My family loves it when I make this Buttermilk Fried Chicken, and I think it goes perfectly with the oniony, cheesy goodness of a scalloped potato casserole.
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.
- 4 pounds Yukon Gold potatoes, thinly sliced into about ¼-inch thick slices
- 1 medium 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 pepper
- 1 to 1½ cups shredded cheddar cheese
- chopped fresh parsley, for garnish
- Lightly grease a 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.
- Arrange half of the sliced potatoes at 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.
- 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.
- Let the dish rest for 5 minutes, to allow the sauce to thicken.
- Garnish with parsley and serve with your favorite main dish.