Potatoes and cheese are always a winner with my kids. These cheesy scalloped potatoes with three cheeses are my go-to for Easter, Thanksgiving, and any time I need something special. A quick start on the stove in butter and half-and-half ensures they come out tender and creamy every time.
It is hard not to love the combination of cheese and potatoes. It is such a universally loved combo that both kids and adults can agree on.
Whether you are looking for something for a simple family dinner, Easter, Thanksgiving, Christmas, or another celebration, these cheesy scalloped potatoes are always a hit.
Ingredient Notes
- Potatoes:Because of their high starch content, russet potatoes are the best option for scalloped potatoes. They contain between 20 and 22 percent starch, which is more than other types of potatoes. This gives them a drier texture and will help to thicken the sauce. Yukon gold potatoes are far less starchy, but can be used if you desire.
- Butter: I like to use unsalted butter. If you use salted butter, make sure you reduce the amount of salt that you use to account for that.
- Cheese: I use a blend of sharp cheddar, gruyere, and parmesan. Sharp cheddar adds flavor. Gruyère is a must for me because it melts smoothly and adds an irresistible nuttiness. Parmesan goes on top and crisps into a golden crust. You could use mozzarella, which melts beautifully. The flavor was so mild when I tested it that I decided not to use it. Make sure you grate your own cheese. The anti-caking coating on pre-shredded cheese will make your sauce grainy. A food processor makes quick work of it.
- Half and Half: I love the richness half and half, but whole milk could also be used. Want an even more decadent cream sauce? Feel free to use heavy cream.
Aren't scalloped potatoes supposed to skip the cheese?
Classic scalloped potatoes are just potatoes baked in cream. They do not have cheese. Au gratin is the one that adds cheese. Mine borrows the best of both. These scalloped potatoes with cheese deliver the creamy sauce of traditional scalloped potatoes, with a cheesy crust.
A Few Things I've Learned
- Keep a close eye towards the end of cooking time. If your oven runs on the hot side, you may want to tent the potatoes with foil to keep them from getting too brown.
- I like to strategically place the bay leaves so that I know where they are in the pan. This makes them easier to remove! (We don't want to be serving anyone a whole bay leaf!)
- You want thin potato slices about ⅛ inch thick. A mandoline makes this quick and ensures my potatoes are evenly thick. Uneven thickness is the number one reason scalloped potatoes come out half-done.
- I've skipped the flour, making these gluten-free scalloped potatoes, but feel free to dust the potato slices in all-purpose flour before cooking if you like.
- Watch the top, not the timer. People always ask how long to bake scalloped potatoes. They're done when the top is deep golden and a knife slides through the center. In my oven, that's right around 30 minutes at 425. If yours runs hot, tent foil over the top for the last ten minutes so the cheese doesn't burn before the potatoes are tender.
- Let them rest. Give them a full five minutes out of the oven. The sauce sets up in that time and stops running all over the plate.
Make-Ahead, Leftovers and Freezing
You can make these scalloped potatoes ahead of time. Build the whole dish a day early, right up to the point before baking, cover, and refrigerate. Put the dish in the oven while it's cold, so it doesn't crack. Alternatively, you can let it sit out at room temperature for an hour before baking.
Leftovers: Store leftovers covered in the fridge for up to four days. Reheat in a 350-degree oven until hot in the center. A microwave works for a single serving in a hurry, but the oven keeps the top from turning rubbery.
Freezing: You can freeze scalloped potatoes, but be honest with yourself about the texture. Cream sauces and potatoes both soften once they thaw. If you already know a batch is headed for the freezer, pull it from the oven a few minutes early. This will help the texture when it is time to reheat.
Serving Suggestions
These were built for a holiday table. At Thanksgiving I set them right next to my Ninja Foodi Turkey Breast, and for an everyday dinner they turn a simple roast chicken into an occasion.
Looking for a beefy main? Try Slow Roasted Beef Tenderloin, Grilled Filet Mignon, or Cowboy Ribeye.
For a chicken dinner, try these super-easy Instant Pot Chicken Drumsticks, Air Fryer Chicken Legs, or Mediterranean Chicken Breasts.
How to Make Cheesy Scalloped Potatoes
The magic of this recipe comes down to one thing. Before these ever go in the oven, I cook the potatoes on the stovetop for about five minutes in the butter and half and half. It sounds fussy, but it is super simple and changes the texture. By the time the dish hits the oven, the potatoes are already softening in the cream. This eliminates the raw, chalky center that sinks so many scalloped potatoes.
Preheat your oven and slice and season the potatoes. Melt butter (1 tablespoon) in a skillet over medium-high heat and add half of the potatoes.
Toss the potato slices with the butter, and then use a fork to arrange them in a single layer.
Sprinkle with half of the sharp cheddar cheese and gruyere cheese.
Arrange the remaining potatoes on top. Reduce to medium heat.
Pour the half and half over the potatoes, and add the bay leaves.
Cook for 5 minutes.
Spray a shallow casserole dish with cooking spray, and carefully slide the potatoes and cream into it. (You can skip this step if you are using an oven-safe skillet.)
Arrange with a fork.
Cut the remaining butter into cubes, and then scatter on top of the potatoes.
Top with the remaining cheeses.
Bake for 30 minutes or until golden brown and tender.
Discard the bay leaves, and let rest for at least 5 minutes before serving.
Homemade Cheesy Scalloped Potatoes
Ingredients
- 3 pounds russet potatoes peeled and sliced ⅛" thick
- 2 teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter divided
- 10 ounces cheddar cheese shredded
- 8 ounces gruyere cheese shredded
- 3 cups half and half
- 4 bay leaves
- 2 ounces parmesan cheese grated, rennet free
- Garnishes: parsley or fresh thyme
Instructions
- Preheat the oven to 425° F.
- Place the potatoes in a large bowl and toss with the salt, garlic powder, and pepper to coat.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add half of the potatoes, and toss with the butter.
- Use a fork to spread the potatoes into a single layer.
- Sprinkle with half of the cheddar and gruyere cheese, and then arrange the remaining potatoes on top.
- Reduce to medium heat
- Pour half and half over the potatoes and add the bay leaves.
- Cook for 5 minutes.
- Spray a shallow dish with cooking spray and slide the potatoes and cream into it.
- Arrange with a fork.
- Cut the remaining 1 tablespoon of the butter into small cubes and scatter on top of the potatoes.
- Top with the remaining shredded cheese and parmesan.
- Bake for 30 minutes, until golden brown. (Tent with foil in the last 10 minutes to prevent browning if necessary.)
- Discard the bay leaves and let rest for 5 minutes before serving.
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