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Scalloped potatoes in a baking dish with a wooden spoon

Easy Scalloped Potatoes

Isabel Laessig
Learn how to make easy scalloped potatoes, complete with Yukon Gold potatoes, a béchamel sauce, and plenty of cheese! Easy to make ahead!
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 12
Calories 254.23 kcal

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
    Bechamel cream sauce in a saucepan
  • 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
    Potatoes in a baking dish
  • 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
    Potatoes covered with cream sauce in a baking dish
  • 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
    Baked scalloped potatoes in a baking dish

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

Nutrition

Calories: 254.23kcalCarbohydrates: 15.66gProtein: 8.89gFat: 17.86gSaturated Fat: 11.13gCholesterol: 58.54mgSodium: 369.68mgPotassium: 451.44mgFiber: 2.35gSugar: 2.57gVitamin A: 633.61IUVitamin C: 10.49mgCalcium: 223.08mgIron: 2.99mg
Keyword best scalloped potatoes, cheesy scalloped potatoes, easy scalloped potatoes, make ahead scalloped potatoes
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