• Skip to main content
  • Skip to primary sidebar

Crunchy Creamy Sweet

Easy Recipes for Busy Parents

  • All Recipes
  • Air Fryer
  • Asian
  • Dinner
  • Instant Pot
  • Dessert
  • About Us
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You are here: Crunchy Creamy Sweet / Side Dish / Easy Cheesy Scalloped Potatoes

    Easy Cheesy Scalloped Potatoes

    Published: Nov 14, 2021 · Modified: May 23, 2022 by Anna 4 Comments · This post may contain affiliate links.

    Sharing is caring!

    146 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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. 

    Scalloped potatoes in a baking dish.
    Jump to:
    • Why You'll Love This Dish
    • Ingredients:
    • How to make the best cheesy scalloped potatoes?
    • How to slice potatoes for scalloped or gratin potatoes?
    • What potatoes are best for making scalloped potatoes?
    • Best Tips!
    • Recipe FAQs:
    • More side dish recipes:
    • Cheesy Scalloped Potatoes

    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!

    Ingredients:

    Ingredients for scalloped potatoes on a marble board.
    • 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.
    Melted butter in pan and half and half mixture in measuring cup.
    • Season sauce with salt and pepper.
    • Add almost the whole amount of cheddar (reserving some for the topping).
    • Whisk until the cheese melts.
    Sauce in a saucepan and cheddar on top.
    • 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.
    Pouring cheese over sliced potatoes in a baking dish.
    • Sprinkle the remaining cheddar cheese over the potatoes. Cover the dish with aluminum foil.
    • Bake for 1 hour OR until bubbly.
    Scalloped potatoes before and after baking.

    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.

    Best Tips!

    • 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.

    Recipe FAQs:

    How to store and reheat scalloped potatoes?

    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.

    What can I add to scalloped potatoes?

    Feel free to jazz up this dish by adding bacon, green onions, ham, more varieties of cheese (like gruyere or gouda).

    Why are they called scalloped potatoes?

    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.

    A serving of cheesy scalloped potatoes on a plate.

    More side dish recipes:

    • Easy Smashed Potatoes
    • The Best Sauteed Spinach
    • Roasted Garlic Parmesan Cauliflower Recipe
    • Creamed Corn Recipe

    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.

    A serving of cheesy scalloped potatoes on a plate.

    Cheesy Scalloped Potatoes

    Author: Anna
    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. 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 35 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 473 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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!

    Notes

    • 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.

    Nutrition

    Calories: 473kcal | Carbohydrates: 46g | Protein: 14g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 1039mg | Fiber: 3g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 14mg | Calcium: 317mg | Iron: 2mg
    Tried this recipe?Leave a comment with rating below!

    More Side Dish Recipes

    • Leftover Stuffing Muffins
    • How to Freeze Rice
    • How to Cook Rice on the Stove
    • Best Pasta Salad Recipes

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. LAUREN KELLY says

      November 16, 2021 at 6:45 am

      5 stars
      So cheesy and delicious! Perfect side dish, thank you!

      Reply
    2. Allyssa says

      November 16, 2021 at 3:58 am

      5 stars
      Thanks a lot for this amazing and super easy to make cheesy scalloped potatoes recipe! It's really tasty and very flavorful! Will surely have this again! Highly recommended!

      Reply
    3. Stephanie says

      November 16, 2021 at 3:36 am

      5 stars
      I love your version of this classic, perfect dinner side dish. My family loved it!

      Reply
    4. CAROLE ANN PARTSCH says

      November 14, 2021 at 7:15 pm

      5 stars
      Can't wait to try this recipe. Directions are clear even for a non-cooker like me! Enjoy reading your emails. Keep up the good work. Carole Partsch

      Reply

    Primary Sidebar

    Crunchy Creamy Sweet Anna

    Hi, I'm Anna! Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family approved!

    More about me →

    Easy Dinners

    • Quick Teriyaki Chicken Rice Bowls Recipe
    • Easy Sesame Chicken Recipe
    • Creamy Garlic Chicken
    • Creamy Lemon Garlic Chicken Recipe
    • Creamy Mushroom Garlic Chicken
    • Cheesy Beef Noodle Casserole

    Popular Recipes

    • Air Fryer Shrimp
    • Instant Pot Baked Potatoes Recipe
    • Thai Peanut Noodles Recipe
    • Air Fryer Chicken Nuggets Recipe
    • BLT Pasta Salad Recipe
    • KFC Coleslaw Copycat Recipe

    Featured in

    Logos of publications like yahoo, Parade magazine, MSN.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Crunchy Creamy Sweet All rights reserved.

    © Copyright 2023 - Crunchy Creamy Sweet - Privacy Policy