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My Quick and Easy Scalloped Potatoes Recipe is a simple and super cheesy side dish for a dinner party or the holidays! The perfect make-ahead scalloped potatoes recipe. You only need a handful of simple ingredients, a skillet, and your oven. Prep is easy, and makes enough to serve a crowd with quick cleanup!
Best Quick and Easy Scalloped Potatoes Recipe
One of my favorite side dishes for the holidays is scalloped potatoes. I have tried making them several different ways, including in the Instant Pot, but this classic recipe for scalloped potatoes in the oven has to be one of the best.
Complete with Yukon gold potatoes, creamy béchamel sauce, and plenty of cheese, I guarantee you are going to love these make-ahead scalloped potatoes. It is a dish that is packed with flavor and yet pairs so well with a full holiday buffet.
Serve my easy scalloped potatoes with turkey, ham, and roast beef, and especially love them with this slow roasted prime rib recipe.
If you are looking for an equally delicious gluten free version of this recipe, my au gratin potatoes are just amazing!
Best Scalloped Potatoes Recipe Ingredients
- Yukon Gold potatoes or yellow potatoes, peeled and thinly sliced
- Onion sliced
- Butter
- Flour
- Whole Milk
- Heavy Cream
- Sharp Cheddar Cheese shredded (divided into 2 portions)
- Salt
- Pepper
How to Make Scalloped Potatoes
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13-inch baking dish and set it aside. Melt butter in a large saute pan over medium-high heat, then add flour. Whisk until thick paste forms. Slowly add milk, then heavy cream, whisking until the mixture is thick and creamy. Finally, add cheese, seasoned salt, and pepper. Mix until combined to create your béchamel sauce.
- Place half of your peeled and sliced Yukon Gold potatoes and onions in the greased baking dish. Sprinkle with salt and pepper, then cover with half of your béchamel sauce.
- Add remaining potatoes and onions, along with another sprinkle of salt and pepper, then top with the remaining sauce. Cover with foil and bake for 1 hour.
- Uncover and top with a layer of cheese. Bake for 10 more minutes until melted and browned.
- Serve and enjoy!
Recipe Tips
- Use a Y-peeler to peel your potatoes. They are easy to hold and make it easy to quickly peel potatoes.
- For perfectly sliced potatoes, use a mandoline. A mandoline makes it easy to slice your potatoes to the exact same size, quickly.
- If you do not have a y-peeler or a mandoline, use a paring knife to peel and cut your potatoes. Peel them facing away from yourself to avoid cutting yourself.
- Do not boil the potatoes ahead of time. This will make mushy, overcooked potatoes.
- Add heavy cream and whole milk slowly, while continuously whisking.
Easy Scalloped Potatoes Recipe FAQs
Typically, the difference between scalloped potatoes and au gratin potatoes is the inclusion of cheese. Au gratin recipes always call for cheese, while scalloped potatoes do not. The potatoes in scalloped potatoes are also typically cut more thickly than those in au gratin potatoes.
However, modern takes on both recipes vary enough that the two terms can often be used interchangeably. My scalloped potatoes recipe is also an au gratin potatoes recipe, for example.
One common suggestion of why scalloped potatoes are called scalloped is that the name is derived from the word "collop", which refers to a thin slice of meat. Potato collops, an Irish recipe, is essentially the same as the American take on scalloped potatoes, with the addition of Irish bacon.
Although my recipe calls for peeling the potatoes, you do not need to peel potatoes for scalloped potatoes. If desired, you can leave them unpeeled, so long as you make sure to scrub them clean.
You can prepare and slice potatoes up to 1 day ahead of time before you cook them. Scrub them under cool running water, then peel and slice as directed. Place the potato slices in a bowl or airtight container, and cover them completely with cold water. Store in the refrigerator. Storing the potatoes in water will stop them from browning overnight. I do not recommend cutting them ahead of time without water.
Yukon Gold potatoes are best for scalloped potatoes as they hold their shape better than russet potatoes and are less starchy.
Yukon Gold potatoes contain less starch and a higher moisture content than russet potatoes, and hold their shape better. While russet potatoes make great mashed potatoes, baked potatoes, and potatoes for soup, Yukon Gold are a perfect choice for making cheesy scalloped potatoes.
Make-Ahead Scalloped Potatoes Instructions
- Assemble potatoes according to instructions. Bake for 60 minutes, which will cook the potatoes about 75% of the way through.
- Let the partially cooked casserole cool, then cover with foil. Refrigerate for 1-2 days.
- When ready to serve, reheat at 350 degrees Fahrenheit for 30-40 minutes. Don't forget to add your cheese near the end of the cook time!
Gluten-Free Instructions
To make these easy scalloped potatoes gluten-free, use a gluten-free flour to make the roux for the bechamel sauce. The remaining ingredients contain no gluten.
How to Store Scalloped Potatoes
Store leftover scalloped potatoes in an airtight container in the refrigerator, or in the baking dish wrapped tightly with plastic wrap, for 3 to 5 days.
How to Freeze Scalloped Potatoes
- Assemble and cook the scalloped potatoes for 60 minutes, which will partially cook them.
- Allow the potatoes to cool, then cover the baking dish tightly with foil. Store in the freezer and mark with the freezing date. Store for 2-3 weeks.
- When ready to bake, bake directly from frozen for 30-40 minutes at 350 degrees Fahrenheit or until the internal temperature reads 165 degrees Fahrenheit.
What to Serve with Scalloped Potatoes
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Easy Scalloped Potatoes
Equipment
- 9 x 13-inch baking dish
- Large saute pan
- Whisk
- Paring knife (if not using a mandoline or y-peeler)
- Cutting board
- Mandoline (optional)
- Y-peeler (optional)
Ingredients
- 6 medium Yukon Gold potatoes or yellow potatoes, peeled and thinly sliced
- 1 small onion sliced, optional
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese shredded (divided into 2 portions)
- 1 teaspoon Seasoned Salt
- salt to sprinkle between layers of potatoes, about ½ teaspoon each time
- pepper to sprinkle between layers of potatoes, about ½ teaspoon each time, plus extra for cream sauce
Instructions
- Preheat your oven to 350°F. Grease a 9 by 13-inch baking dish and set it aside. Melt butter in a large saute pan over medium-high heat, then add flour. Whisk until a thick paste forms. Slowly add milk, then heavy cream, whisking until the mixture is thick and creamy. Finally, add cheese, seasoned salt, and pepper. Mix until combined to create your béchamel sauce.3 Tablespoons Butter, 3 Tablespoons Flour, 2 cups Whole Milk, 1 cup Heavy Cream, 2 cups Sharp Cheddar Cheese, 1 teaspoon Seasoned Salt, pepper
- Place half of your peeled and sliced Yukon Gold potatoes and onions in the greased baking dish. Sprinkle with salt and pepper, then cover with half of your béchamel sauce.6 medium Yukon Gold potatoes, 1 small onion, salt, pepper
- Add remaining potatoes and onions, along with another sprinkle of salt and pepper, then top with the remaining sauce. Cover with foil and bake for 1 hour.6 medium Yukon Gold potatoes, 1 small onion, salt, pepper
- Uncover and top with a layer of cheese. Bake for 10 more minutes until melted and browned. Serve and enjoy!2 cups Sharp Cheddar Cheese
Notes
- Use a Y-peeler to peel your potatoes. They are easy to hold and make it easy to quickly peel potatoes.
- For perfectly sliced potatoes, use a mandoline. A mandoline makes it easy to slice your potatoes to the exact same size, quickly.
- If you do not have a y-peeler or a mandoline, use a paring knife to peel and cut your potatoes. Peel them facing away from yourself to avoid cutting yourself.
- Do not boil the potatoes ahead of time. This will make mushy, overcooked potatoes.
- Add heavy cream and whole milk slowly, while continuously whisking
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