These Cheesy Scalloped Potatoes are a classic holiday side dish that's very easy to make! Sliced potatoes are baked in a cheesy sauce until bubbly and delicious.
Why You'll Love This Dish
Potato fans, you will love this easy cheesy scalloped potatoes recipe! It's quick and easy to prepare and the results are outstanding. Sliced russet potatoes are baked in a creamy cheddar sauce.
For my version of this classic dish, I used cornstarch in place of flour and half and half instead of heavy cream to lighten it up a bit without losing the texture and flavor. It's my go-to combo for almost all of my sauces and it never fails! The potatoes are cut into 1/8" thick slices and cook perfectly without falling apart or being undercooked. It's the secret to perfect scalloped potatoes! Enjoy!
- potatoes: I recommend the Russet variety as they are starchy and the sliced potatoes will hold their shape after baking;
- butter: the base for making a sauce;
- onion: an optional but recommended ingredient that adds flavor to this dish;
- half and half: my go-to for making sauces; you can use whole milk as well;
- cornstarch: the best in my opinion for making smooth sauces; flour can clump up;
- cheddar cheese: because potatoes and cheese go perfectly together!
How to make the best cheesy scalloped potatoes?
- Start by whisking half and half with cornstarch. This is your base for the sauce.
- Melt butter in a saucepan or deep skillet.
- Pour half and half mixture, a little bit at a time, whisking constantly. It should thicken easily.
- Season sauce with salt and pepper.
- Add almost the whole amount of cheddar (reserving some for the topping).
- Whisk until the cheese melts.
- Wash, peel, and slice potatoes. Pull out the ruler and measure to slice 1/8" thick slices, for the best results.
- Layer half of the potatoes in a buttered baking dish, sprinkle chopped onion on top, then layer the second half of potato slices.
- Pour cheese sauce over potatoes, gently stir to mix.
- Sprinkle the remaining cheddar cheese over the potatoes. Cover the dish with aluminum foil.
- Bake for 1 hour OR until bubbly.
How to slice potatoes for scalloped or gratin potatoes?
I made my fair share of both dishes in the last decade and I have come to the conclusion that 1/8" is the optimal thickness of slices. It is the best thickness for scalloped and gratin potatoes which allows them to cook through without falling apart. Yes, pull out the ruler and measure out. You cut a few and then you will be able to slice without measuring.
What potatoes are best for making scalloped potatoes?
I recommend using Russet potatoes to make this dish. They are perfectly starchy and will give you the best results. You can go with gold or red but the texture will be different. If your potatoes are of a smaller size like mine (see photo above), use 7 to 8. If you have large Russet potatoes, use four.
- Start with the sauce; you don't want to let sliced potatoes sit on the counter or they will turn gray.
- Slice potatoes into 1/8" thick slices.
- Use cornstarch and half and half mixture; in my opinion, it's the best combo for any sauce!
- Broil the dish at the end for that toasted cheese top.
Any leftovers should be stored in the fridge since the sauce contains dairy. To reheat, pop it into the oven for 10 minutes or microwave for 40 seconds per serving.
Feel free to jazz up this dish by adding bacon, green onions, ham, more varieties of cheese (like gruyere or gouda).
The word "scalloped" refers to an old English word "collop", which means "to slice thinly". The potatoes are sliced thinly and cook in creamy sauce.
More side dish recipes:
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Cheesy Scalloped Potatoes
- 4 large or 8 small Russet potatoes
- ½ of a small onion chopped finely
- ½ teaspoon salt
- 3 tablespoons unsalted butter
- 1 ¼ cup half and half see note
- 1 ½ tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- Butter 8" or 9" baking dish (round or square).
- Preheat the oven to 375° F.
- Whisk half and half with cornstarch in a glass measuring cup. It's easier to pour it into the pan, than using a bowl.
- In a medium saucepan or deep skillet, melt butter.
- Slowly pour half and half mixture, ¼ cup at a time, whisking constantly. Wait for the sauce to thicken before adding more half and half.
- Once all liquid is added and the sauce is nice and thick, season it with salt and pepper.
- Add 3/4 cup of shredded cheddar to the sauce and whisk until melted. Remove sauce from heat and set aside.
- Wash and peel potatoes.
- Chop the onion finely.
- Slice potatoes into ⅛" thick slices. This is the best thickness for this dish. Potatoes will cook perfectly without falling apart.
- Arrange half of potato slices in the prepared dish. Sprinkle chopped onion on top. Top with remaining potatoes.
- Whisk the sauce and pour over the potatoes. Stir gently so the sauce can coat potatoes.
- Sprinkle remaining cheese on top and cover the dish with aluminum foil.
- Bake for 1 hour OR until bubbly and the cheese is melted. Remove foil and broil for 2 to 3 minutes if you like the toasted cheese topping.
- Remove dish from the oven and let cool slightly before serving.
- Garnish with chopped parsley, dill, chives or green onions and enjoy!
- My potatoes were on the smaller side, measuring about 3" in length. I used 8 of them.
- Half and half can be found in the dairy section in most grocery stores. It's an equal blend of milk and cream.
- To slice the potatoes, pull out the ruler and measure out. You cut a few and then you will be able to slice without measuring.
- Feel free to jazz up this dish by adding bacon, green onions, ham, more varieties of cheese (like gruyere or gouda).
- Any leftovers should be stored in the fridge since the sauce contains dairy. To reheat, pop it into the oven for 10 minutes or microwave for 40 seconds per serving.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.