Baked Easy Cheesy Scalloped Potatoes are sliced potatoes and onions with cheese baked in the best, simple, flavorful, creamy cheese sauce.
Best Scalloped Potatoes Recipe
We are a potato family and we can’t seem to get enough of them. The best scalloped potatoes are one of our favorite ways to eat them and this recipe is totally delicious cheesy potato perfection!
You really will have to try it.
If you are a potato lover, scalloped potatoes are just delicious, in every way. Whether you include bacon or ham, or any other cooked meat, this is the best scalloped potatoes recipe and the only one you will ever need.
You have the option of adding bacon, ham, ground beef, sausage or anything else you can think of for that matter. My goodness, you can even add some carrots, green beans, broccoli, cauliflower or peas if you want.
I am giving you the basic recipe and it will be yours to do with what you desire. That is why this fool proof recipe is the BEST scalloped potatoes recipe around!
Simple Scalloped Potatoes
It’s funny because my son Patrick says he remembers making these simple potatoes when he was younger and frankly, I just don’t. First of all I used a totally different recipe.
I also know I would not have let him slice all of these potatoes on his own, nevermind using the oven, but I suspect I allowed him to sprinkle cheese all over the top?
I suppose that counts as making it?
Regardless, I always remember him watching food bake in the oven through that little window. He would be in and out of the kitchen constantly.
He was always such a busy kid and he always had a fascination with food which he still has to this day!
Honestly, he will eat almost anything but LOVES these simple cheesy scalloped potatoes. I mean who wouldn’t?
Scalloped Cheesy Potatoes
Scalloped cheesy potatoes, especially this quick and easy scalloped potato recipe, are truly a sight to behold and an experience that everyone should experience, at least once.
This is a bucket list kind of recipe.
Totally creamy, cheesy comfort food. You can make this cheesy scalloped potatoes recipe, which I am guilty of making regularly, and enjoy the warm and fuzzy feeling inside that this dish brings.
You can definitely buy a boxed kit to make quick and easy scalloped potatoes but there is something wonderful about making scalloped potatoes from scratch, using real potatoes.
What could be better than cheesy potatoes made with real potatoes? I can’t think of much.
I really hope you all try this cheesy potatoes recipe made with real potatoes, at least once.
Cheesy Scalloped Potato Recipe
There is something to be said for having the best cheesy scalloped potatoes recipe around!
You’ll LOVE it! With this quick and easy cheesy scalloped potatoes recipe the cheese gets evenly distributed throughout and on top of the dish.
That is wonderful. I need a little cheese in every bite. Don’t you?
You can also add as much or as little cheese as you want. I always add more than my husband. Always have and always will.
I love adding the cheese right before you dump the creamy potato mixture into your casserole dish to bake. This means the cheese goes everywhere and you are only left to control how cheesy you make the top!
In my opinion, the cheesier the better!
Why are Scalloped Potatoes called that?
It is with much speculation that Scalloped potatoes got their name from the Old English word “collop” which means “to slice thinly” but no one knows for sure.
The term “collop” was actually used to refer to thinly sliced meat at the time.
The term “scalloped” could also be used to describe the shape the potato slices make when they’re assembled in the baking dish or even how they are sliced.
Unfortunately I couldn’t find a definitive answer.
If any of you know, please leave a note for me in the comment section. I would be grateful because I looked everywhere I could think of.
Best Potatoes for Scalloped Potatoes
The truth is you can use either russet or Idaho potatoes, Yukon Gold or yellow fleshed potatoes or another starchy potato. The starch in the potato helps to thicken the sauce and make it velvety smooth, especially with russet or Idaho potatoes.
Red potatoes and other waxy varieties don’t always cook as well and for the best results overall I just wouldn’t use them.
I personally prefer using russet potatoes. That being said, I have used Yukon Gold or yellow fleshed potatoes as well and found that they maintained their form or shape a little better and have a more buttery taste.
I do recommend peeling your potatoes, if you’re using russet potatoes because the skin can be tough and difficult, but if you’re using yukon gold or yellow fleshed potatoes, leaving the skin on works out just fine.
Overall, this foolproof, quick and easy scalloped potato recipe works beautifully with both kinds of potatoes.
I have never had a complaint or a problem either way with the tender potatoes in the creamy final result.
How do You Slice Potatoes for Scalloped Potatoes?
Your goal is to have potato slices that are between 1/8 and 1/4 of an inch thick as a general rule.
It is also important to remember that the thinner the potato slice, the faster they will all cook and your slices need to be as close to the same size as possible.
A sharp knife will work just fine to slice your potatoes if need be or you can use a slicing blade attachment on your food processor.
I like to use a mandolin to slice the potatoes, and all of my other vegetables for that matter, and this is the one I use.
Mandolins are great for making sure every potato slice is the exact same thickness, also so much faster and more exact than a knife, which means the potatoes all cook uniformly in your finished product.
This mandolin comes with cut resistant gloves and I am thinking I am going to order one myself. I just had to share that with you because I can’t help but think what a great idea the gloves are. Just brilliant.
Scalloped Potatoes without Cheese
Unfortunately this dish cannot be made without using cheese, without changing this recipe so much that I decided to create a scalloped potato recipe without cheese that we are working on as we speak and enjoying every moment!
Scalloped Potatoes au gratin or with cheese
This recipe for the Best Scalloped Potatoes is technically, Au Gratin Potatoes when made with cheese, and myself, I use cheese at every opportunity it seems because I just can’t help myself. I love cheese on just about anything, but especially potatoes.
Having a terrific au gratin potatoes recipe is important for everyone to possess and this one is a definite keeper. Au gratin potatoes are a perfect side dish or with some ham, ground beef, sausage or bacon added an amazing meal!
Cheese and potatoes are definitely a perfect combination.
What Is The Difference Between Scalloped Potatoes And Potatoes Au Gratin
Scalloped Potatoes and Potatoes Au Gratin are basically the same thing, thinly sliced potatoes, layered in a casserole dish surrounded by a dairy based sauce (cream or milk), with one major difference and two minor ones.
The main difference is that Potatoes Au Gratin include cheese, sometimes inside, mostly on top and sometimes both.
Generally Potatoes Au Gratin also have some bread crumbs sprinkled all over the top while they are baked and the potatoes are usually sliced thinner than with Scalloped Potatoes.
Scalloped Potatoes with Ham
Scalloped potatoes and ham are incredible and literally perfect together! This simple scalloped potato dish goes from being a side dish to a main course by adding one easy step!
True, you can use cooked bacon, Canadian, peameal or back bacon, ground beef, sausage, leftovers, frankly any cooked meat will work too, but there is something about how the ham tastes in this quick and easy scalloped potato recipe and oh so creamy sauce!
All you need to do is chop up your ham, whether it be leftover or store bought and add it to your potato mixture right before you dump it into your casserole dish and that is it.
Same goes for whichever type of meat you choose to use to make this simple scalloped potatoes recipe. Make sure it is cooked and add it to your potato mixture right before you pour it into your oven safe dish to bake.
Easy peasy and dinner is served shortly!
Ingredients in The Best Scalloped Cheesy Potatoes
- russet potatoes or Idaho Potatoes
- onion
- garlic
- cheddar
- parmesan cheese
- chicken broth
- heavy or whipping cream
- unsalted butter
- thyme
- salt
- pepper
How to make Scalloped Potatoes from Scratch
Melt butter in large pot over medium heat.
Add onion and cook until tender, stirring occasionally, about 5 minutes.
Add garlic, thyme, salt, and pepper.
Stir.
Add potatoes, chicken broth and cream.
Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.
Preheat oven to 425 degrees.
Au Gratin Potatoes or Potatoes with Cheese
Dump mixture into a bowl, or just use the same pot off heat, and add cheeses and gently stir until blended. You want the cheese spread evenly throughout the dish.
Transfer mixture to a deep 8×8 inch baking dish or the equivalent.
Press into an even layer.
Sprinkle evenly with cheese of your choice. We always put the cheddar on first and the parmesan on top.
Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
Broil if necessary to brown the cheese to your liking.
Let stand for 10 minutes before serving.
Serve and enjoy!
Quick and Easy Scalloped Potatoes Recipe
Here are some tips and suggestions for making this Quick and Easy Scalloped Potatoes Recipe
- Use a shallow casserole dish to ensure a quicker cooking and reheating time
- Ultimately, baking time will depend on how thinly you were able to slice your potatoes so please adjust your cooking time accordingly, poke potatoes with a knife or fork and once your potatoes are tender and the cheese is melted to your liking on top your dish is ready to eat
- Try adding cooked meat: ham, ground beef, sausage or bacon (strip or back, peameal or Canadian bacon), leftover roast beef, pulled pork or chicken at least once and serve this dish as a main course
- Feel free to switch which cheeses you use every time you make this wonderful potato side or main course, maybe use an old cheddar for bolder flavor or a gruyere or gouda cheese for a little different taste
- If you love onions and garlic, feel free to add more
- Add as much cheese to the top of this Quick and Easy Scalloped Potato Recipe as you would like and be sure to include a mixture of cheeses as well, your taste buds will thank you
- Broil at the end of baking these Simple Scalloped Potatoes to brown the cheese on top, the casserole will look and taste even better
Can you make Scalloped Potatoes ahead of time?
This recipe is perfect to make ahead. You have 2 options.
Prepare the recipe according to directions right up until the point that you are going to sprinkle cheese on top. Instead of putting these scalloped potatoes in the oven, cover and refrigerate for up to 24 hours.
When you are ready to bake, remove dish from your fridge up to an hour before it is going in the oven. You are trying to get the dish to room temperature so it heats up evenly.
Gently toss your potato mixture and add cheese to the top if you are using it and bake as directed.
Your second option is to prepare your scalloped potatoes according to directions and allow them to cool totally to room temperature.
Next, cover tightly with aluminum foil and store in your fridge for up to 3 days, including the day you made it.
When getting ready to bake, remove from fridge and allow dish to rest on the counter for between 45 minutes and an hour. Next, bake at 350 degrees, still covered in foil, for 25 to 30 minutes or heated through.
I usually remove the tinfoil at about the 25 minute mark to check on the potatoes and leave them uncovered so I can keep an eye on them until they are done.
A shallow dish will reheat much quicker than a deep dish, if that makes sense, so I always have to consider which dish I use to make these potatoes too.
Poke the potatoes with a knife or fork and if tender throughout your dish is done!
How do you store leftover Scalloped Potatoes?
Store your leftover potatoes in an airtight container in the fridge for up to 3 days. My husband says 4 but I would go with 3!
Can you Freeze Easy Cheesy Scalloped Potatoes?
Unfortunately, I find that both potatoes and cream sauces don’t freeze well at all and this dish is no exception. I wish I had better news.
Technically though you can freeze this dish but I have to warn you that the texture of the potatoes and the taste of the dish will change and in my opinion not for the better.
You can just freeze the Scalloped Potatoes in the dish they were baked in, but covered tightly with plastic wrap and then tinfoil.
When ready to serve, remove from your freezer and leave in your fridge to defrost the day before you want or need it.
Put it in your oven at 350 degrees for around 30 minutes or heated through.
Again, only freeze Scalloped Potatoes if you have to as I doubt you will be pleased with the results.
Other Great Potato Recipes
Slow Cooker Bacon Breakfast Potatoes
Potato, Onion, Carrot and Green Bean Casserole
Oven Roasted Carrots and Potatoes
Slow Cooker Scalloped Alfredo Potatoes and Cauliflower
Cheesy Ranch Twice Baked Potato Boats
Little Alfredo Bacon and Cheese Potatoes
Awesome Cheesy Twice Baked Potato Boats
Fully Loaded Hasselback Potatoes
Cheesy Baked Bacon Ranch Little Potatoes
Supreme Mashed Potato Casserole
Easy Cheesy Scalloped Potatoes Video
Baked Easy Cheesy Scalloped Potatoes
Baked Easy Cheesy Scalloped Potatoes are sliced potatoes and onions with cheese baked in the best, simple, flavorful, creamy cheese sauce.
Ingredients
- 5 med-large russet or Idaho potatoes peeled, 1/8-1/4 inch slices
- 1 large onion, diced
- 2 tblsp garlic, minced
- 2 cups cheddar , shredded to taste
- 1 cup parmesan cheese, grated or shredded to taste
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3 tblsp unsalted butter
- 1 tblsp thyme, dried
- 2 tsp salt
- 1 tsp pepper
Topping
- 1/2 cup parmesan more or less to taste
- 1/2 cup cheddar more or less to taste
Instructions
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Get out all of your ingredients and get them measured and ready to go!
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Slice your potatoes to between 1/8 and 1/4 inch thick. Rinse and set aside.
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Preheat your oven to 425 degrees.
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Melt butter in large pot over medium heat.
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Add onion and cook until tender, stirring occasionally, about 5 minutes.
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Add garlic, thyme, salt, and pepper. Stir.
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Add potatoes, chicken broth and cream.
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Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.
Au Gratin Potatoes or Potatoes with Cheese
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Dump mixture into a bowl, or just use the same pot OFF HEAT, and add cheeses and gently stir until blended. You want the cheese spread evenly throughout the dish.
-
Transfer mixture to an 8x8 inch baking dish or the equivalent. Press into an even layer.
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Sprinkle evenly with cheese of your choice. We always put the cheddar on first and the parmesan on top.
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Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
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Broil if necessary to brown the cheese to your liking.
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Allow to stand or rest for 10 minutes before serving.
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Serve and enjoy!
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Ultimately, baking time will depend on how thinly you were able to slice your potatoes so please adjust your cooking time accordingly. Poke your potato dish with a knife or fork and once your potatoes are tender, and the cheese is melted to your liking on top, your dish is ready to eat!
You asked about where the term “scalloped” came from. If you do an internet search on “armored turnips”, you’ll find medieval period recipes that pre-date potatoes in Europe.
The recipe calls for sliced turnips and sliced cheese. The scalloped design probably represented a type of armor that the dish recreates.
I CAN’T THANK YOU ENOUGH! Believe it or not I started reading about it and completely forgot to thank you! I apologize. I had no idea and I am a history lover, especially with food! I truly wish you all the best and hope you give this wonderful recipe a try! Be well. Karin
Everyone loved it will definitely make again
That is great! I’m glad the potatoes were a success! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Use a mandolin slicer and your potatoes will all be evenly sliced thin. These sound good, but I prefer the old fashioned layered scalloped potatoes.
You are so right about the mandolin. I can’t believe I waited so long to get one myself! I used to be big on layers as well and now this is my goto. You never know it might be worth a try!? Regardless take care and hopefully you find some other recipes on this site that you want to try! Be well. Karin
Delicious with ham and sweet potatoes will make again Thank you Karin
As always you are most welcome! Glad you enjoyed it and I bet the sweet potatoes were a wonderful addition! Take care and enjoy your day! Karin
Definitely a keeper will try next time with ground beef.Used ham this time and was best ever I had THANK YOU for another great recipe
This dish is delicious with ground beef too! As a matter of fact these potatoes are terrific with everything! Take care and enjoy your day! Karin
Just amazing Thank you for sharing!
As always you are most welcome! Glad I am not the only one who loves these potatoes! Take care and enjoy your day! Karin