The Best Scalloped Potatoes

This scalloped potatoes recipe makes the ultimate comfort food. Creamy, cheesy, thinly sliced potatoes layered with a mix of cheeses and baked in a rich, creamy sauce. It’s everyone’s favorite potato side dish.

This is my family’s favorite side dish of all time. They can eat it for breakfast, lunch, and dinner. If I let them, they’d eat it all day, every day. Honestly, this is the best potato casserole recipe but of course, you can always add some more fun flavors to suit your personal taste!

These scalloped potatoes are the epitome of comfort food and taste so good, it’s worth every calorie. It’s not just scalloped potatoes or potatoes au gratin, it’s both put together since it’s made with cream and cheese. I save this special side dish for special occasions and holidays.

Whether you make this recipe for a holiday gathering, a potluck, or a simple family dinner, it will most likely be everyone’s favorite side dish. This potato casserole features thinly slices of potato in a rich cream sauce with plenty of cheese. It’s incredibly rich and indulgent, but seriously delicious!

No disrespect to the other delicious potato recipes out there, because of course, my Loaded Cheesy Potato Casserole is also pure comfort food.

Ingredients Tips and Substitutions

Potatoes – best potatoes to use for scalloped potatoes are russet potatoes. They are starchy, soft, and very tender when baked. 

Cheese – I like to use a mix of cheeses like sharp cheddar and Monterrey Jack cheese because one provides stronger flavor, while the other one melts nice and smooth. Any cheese you choose, try to use block cheese and grate it yourself. Pre-shredded cheeses are coated in separators and will affect how smooth the sauce will be. 

Cream – for best rich and creamy results, use heavy whipping cream and nothing less! (If you need to keep it lactose free or dairy free, use lactose free half and half and some lactose free sour cream. There are some plant-based whipping cream options if needed, check your grocery stores.)

How to Make It Ahead of Time

You can easily make scalloped potatoes ahead of time. It’s best to make it ahead unbaked so prepare the whole recipe in the casserole dish, up to the step of baking.

Instead of baking it, wrap it air-tight with plastic wrap or aluminum foil and refrigerate. You can make it up to 2 days ahead of time but I could do it any longer. 

To bake it, take the casserole dish out of the oven about 30 minutes before baking. This will give it a chance to warm up a bit. Preheat the oven to the recipe recommended temperature and bake as directed. The bake time might increase by about 5 minutes because the casserole will bake from cool.

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Scalloped Potatoes Recipe

This potato casserole features thin slices of potato in a rich cream sauce with plenty of cheese. It’s incredibly rich and indulgent, but seriously delicious!

4.67 from 24 votes

Print Video Rate

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8

Calories: 576kcal

Author: Lyuba Brooke

Ingredients

• ▢ 3 lbs Idaho potatoes
• ▢ 2 cups heavy whipping cream
• ▢ 1/2 cup mayo
• ▢ 1/2 cup sour cream
• ▢ 1 cup shredded Monterrey Jack cheese
• ▢ 1 cup shredded sharp cheddar cheese
• ▢ 2 tsp onion powder
• ▢ 2 tsp garlic powder
• ▢ salt
• ▢ fresh cracked black pepper

Toppings:

• ▢ 1-1 1/2 cups shredded cheese for topping
• ▢ Green onion and parsley for garnish

US Customary – Metric

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Instructions

• Preheat the oven to 350℉ and grease a 13×9 casserole baking pan with some vegetable oil.
• In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper.
• Slice potatoes very thin. (You can use a mandoline slicer just remember to be very careful and watch your fingers.)
• Spread a thin layer of cream sauce in the bottom of the baking pan.
• Start layering 1/3 of potatoes in one even layer. Spread 1/3 of shredded cheeses over potatoes and then 1/3 of the sauce.
• Repeat potatoes, cheese, and sauce two more times.
• Add some more cheese on top.
• Cover with foil and bake for 1 hour. (TIP: spray the part of foil that will be touching potatoes with cooking spray so it doesn't stick to cheese.)
• Take off the foil and bake fore another 15-20 minutes. Insert a butter knife or a fork in the center part to make sure that the potatoes are tender.
• *Optional: Serve with some finely chopped green onions or parsley on top.

Video

Notes

• Slicing Potatoes: To reduce the risk of serious injury, please do not use a mandoline by holding the food in your hand! Use the special holder or use cut resistant gloves. If you don’t have a mandoline slicer available, use a sharp knife to cut the potatoes into thin slices. Slice them as close as possible to equal thickness. 
• Make Ahead: You can easily make scalloped potatoes ahead of time. It’s best to make it ahead unbaked so prepare the whole recipe in the casserole dish, up to the step of baking. Instead of baking it, wrap it air-tight with plastic wrap or aluminum foil and refrigerate. You can make it up to 2 days ahead of time but I could do it any longer. 

Nutrition

Calories: 576kcal | Carbohydrates: 34g | Protein: 12g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 122mg | Sodium: 295mg | Potassium: 814mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1225IU | Vitamin C: 10.3mg | Calcium: 286mg | Iron: 1.8mg

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Originally published on Will Cook For Smiles on June 13, 2011.