Simmer thinly sliced potatoes in a creamy sauce with onions and fresh herbs, then load them with sharp cheddar cheese to make these irresistible Cheesy Scalloped Potatoes! Plus, with make-ahead instructions these are a foolproof freezer-friendly side dish for a holiday meal or even a special weekend menu.
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Before you keep reading, let's settle a debate. Are these au gratin potatoes or scalloped? Traditionally au gratin potatoes have a layer of cheese on the top while scalloped potatoes have breadcrumbs on top. So maybe this is a hybrid? These make-ahead cheesy scalloped potatoes are cheesy throughout the entire dish - not just on top. 😋
If you are looking for another potato recipe that can be made ahead and put in the refrigerator or freezer, try this Twice Baked Potato Casserole. It is loaded with bacon, cheddar, sour cream, and onions. Delicious!
The obsession (too strong a word? I don’t think so!) with this classic dish began many years ago when we found them in our Cook's Illustrated Cookbook. Over time we have altered the recipe to find the quickest way to make these homemade scalloped potatoes with cream, as well as the best way to make the sauce as cheesy as possible.
What began as a perfect side dish on Easter, because they are easily made ahead, has now become a Christmas dinner staple, as well as one of my go-to make-ahead potato side dish options whenever I am serving a crowd. Serve with a Roasted Ham covered in Pineapple Ham Glaze for the best meal!
🥇 Why make-ahead potatoes are great!
Scalloped potatoes aren’t hard to make, but they can be problematic. This recipe addresses each problem to create a masterful recipe from basic ingredients.
- Potatoes browning: Typically they must be made right before serving or else the potatoes turn brown. By simmering the slices of potatoes in a sauce before baking, the potatoes can be made well in advance without discoloring.
- Cheesy layer only on top: Instead of getting a deep cheesy flavor in each bite, only the top layer gets some. This is fixed by adding the cheese into the sauce before the potatoes go into the baking dish.
- Tedious preparation: Slicing, dicing, and shredding can add up to a lengthy amount of prep time. Using a food processor (affiliate) cuts the prep time in half (or more!). Feel free to use a knife though if you do not have a food processor.
- Uneven cooking time: If the potatoes are not cut evenly some of the slices will begin disintegrating before others are tender. Using a food processor makes this an efficient process.
- No Flour: Often scalloped potatoes contain flour in order to thicken the sauce. If you want to avoid gluten then this recipe is for you. It is made without all purpose flour so it is naturally gluten free.
🥔 Ingredients
Butter: Salted or unsalted will work.
Onion: Yellow or sweet onion are best.
Thyme: Fresh thyme leaves are best but you may substitute 1 teaspoon of dried thyme in a pinch.
Salt & pepper: Kosher salt and ground pepper.
Russet potatoes: These are the perfect potatoes to use in scalloped potatoes because of their level of starchiness. If you use yukon gold or red potatoes the sauce may not get thick enough.
Chicken broth: Adds a layer of flavor to the sauce without being extra heavy.
Heavy cream: Just enough to make the sauce rich and creamy. Whole milk or half and half will not be thick enough for this recipe.
Bay leaves: Fresh or dried leaves.
Cheese: Sharp cheddar adds the most flavor but any cheddar will do. Someday I am going to try these with a smoked cheddar. Sounds divine!
🔪 How to make cheesy scalloped potatoes
Before cooking, prep the ingredients in the food processor (affiliate):
- In a food processor (affiliate) fit with a chopping blade, pulse large chunks of onion until evenly minced. Empty the food processor and rinse it out.
- Insert the ¼ inch slicing disk into the food processor. Putting one potato into the feed tube at a time, slice them all evenly. Empty the processor and rinse thoroughly.
- Insert the shredding disk into the processor. Shred all the cheese. Now the cooking is ready to begin.
Note: If you don’t have a food processor each step may be done with a sharp knife or mandoline slicer and cheese grater. The prep will be a bit longer, but this recipe is worth it!
Heat a deep pot over medium to medium-high heat. Melt the butter. Once the butter is melted, add in the minced onion and cook until soft, which is about 4 minutes. Then add in the garlic, thyme, salt & pepper. Cook for approximately 30 seconds. Pour in the chicken broth and then the heavy cream.
At this point if I think the onions are too large (some people in the family don’t care for the texture of onion) I will put a stick blender in the pot and blend until almost smooth. This is a completely optional step.
Now it is time to add in the potato slices and bay leaves. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, approximately 10 minutes.
Discard the bay leaves and stir in the cheddar cheese. Mix the cheesy cream sauce thoroughly until all the cheese is melted.
If serving immediately, pour the cheesy scalloped potatoes into a greased 9 x 13-inch baking dish and bake at 425 degrees oven for 15 minutes. If making ahead, see the FAQ section below.
👨👩👧👦 For a crowd
When making these cheesy make ahead scalloped potatoes for a crowd, here are a couple tips.
- If you double the recipe and put it into a larger casserole dish, they will take longer to bake. Be sure to give yourself up to an extra half an hour just to be safe. Or put each batch into a prepared baking dish and bake as directed. It's absolutely not necessary but if you like pretty serving dishes like I do, this white one (affiliate) has become a favorite.
- The potatoes brown very quickly, so when I am doubling or tripling the recipe I like to get the broth and cream heating before slicing the potatoes. That way I can add them directly from the food processor into the pot of liquid.
❄️ How to make ahead and freeze scalloped potatoes
Cheesy scalloped potatoes with cream are perfect for preparing ahead for either the refrigerator or the freezer. Once the potatoes are in the greased 9x13 pan, allow them to cool completely. Wrap with a layer of plastic wrap and then a layer of aluminum foil. Refrigerate for up to 3 days or freeze for up to 3 months.
After freezing, allow the potatoes to fully thaw in the refrigerator. This can take 24 hours so give them plenty of time.
Once thawed, remove the potatoes from the refrigerator an hour before baking and let them begin to come to room temperature. Remove the layer of plastic wrap, but replace the tinfoil layer. Cook for the first 30 minutes with the tinfoil on and the last 20-30 minutes with the foil off.
They hold well for at about an hour so I put them in the oven extra early just in case they need a few extra minutes baking time to heat thoroughly.
🙋 Questions and Answers
Russet potatoes are perfect for these scalloped potatoes. The natural starch helps to thicken the sauce. This is a no flour recipe. The sauce will thicken up on its own.
Store them in the refrigerator in an airtight container for up to 5 days.
👨🏼🍳 Tips & Tricks
- Use a food processor for quick prep time.
- Move quickly after prepping the potatoes or they will discolor.
- Be sure to slice potatoes in an even thickness so that they cook evenly.
- Before baking from frozen, make sure the dish is fully thawed or the edges will get done before the middle.
📖 Other great side dishes
- Try this easy version of twice baked potatoes. All the flavor with way less work!
- Buttery dinner rolls using frozen rhodes rolls? Look no further! This recipe is easy and delicious!
- Loaded with flavor, this version of cranberry rice is perfect for the holidays!
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Make-Ahead Cheesy Scalloped Potatoes (with cream)
Ingredients
- 2 tablespoon butter
- 1 small onion minced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2½ pounds russet potatoes washed and peeled
- 1 cup chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 5 ounces cheddar cheese
Instructions
Make-Ahead Instructions
- Spray 9x13 baking pan with nonstick spray.
- In a food processor, mince onion, slice potatoes ¼ inch thick, and shred cheese, making sure to clean out the processor bowl in between ingredients.
- Melt butter over medium to medium-high heat in a deep pot. Add onion and cook for 4 minutes or until soft.2 tablespoon butter, 1 small onion
- Add garlic, thyme, salt, and pepper. Cook for 30 seconds.2 garlic cloves, 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon pepper
- Add broth and cream. *Optional: If the onion is too chunky for your preference use an immersion blender to blend until mostly smooth.1 cup chicken broth, 1 cup heavy cream
- Add potatoes and bay leaves. Simmer, then cover and simmer stirring occasionally, until potatoes are tender, approximately 10 minutes.2½ pounds russet potatoes, 2 bay leaves
- Discard bay leaves. Add cheese and stir until the cheese is fully melted. Pour into greased 9x13 pan.5 ounces cheddar cheese
- NOTE: If baking immediately without refrigerating or freezing first, jump down to the "Baking Immediately Instructions." If making ahead, continue with the next step.
- Once the potatoes are in the greased 9x13 pan, allow them to cool completely. Wrap with a layer of plastic wrap and then a layer of tinfoil. Refrigerate for up to 3 days or freeze for up to 3 months.
- If frozen, allow the potatoes to fully thaw in the refrigerator before serving day. This can take 24 hours so give them plenty of time. Once thawed, move to next step.
- Remove the potatoes from the refrigerator an hour before baking and let them begin to come to room temperature. Remove the layer of plastic wrap, but replace the tinfoil layer. Cook for 50-60 minutes at 425°F, the first 30 minutes with the tinfoil on, and the last 20-30 minutes with the foil off. Allow to cool for 10 minutes before serving.
Baking Immediately Instructions
- Preheat oven to 425°F.
- Follow steps 1-7 above.
- Once the potatoes are poured into the greased pan, bake for 15-20 minutes. Allow to cool for 10 minutes before serving.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
Notes
- Use a food processor for quick prep time.
- Move quickly after prepping the potatoes or they will discolor.
- Be sure to slice potatoes in an even thickness so that they cook evenly.
- Make sure they are fully thawed after freezing or the edges will get done before the middle.
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Terri Bruch says
Im tripling the recipe for a big event and putting in a large tin pan Im making ahead and freezing then taking them out to thaw the day before the event What do you suppose the cooking time will be?
Danielle says
I am so sorry it took so long for me to respond. We had a grandbaby born and things have been a little good but crazy! I'm not sure what size pan you are freezing them in so that will definitely effect the baking instructions. To be on the safe side I would take them out and thaw them for a couple days in the refrigerator. You want to start with a fully thawed pan. Since these will hold well, I would start baking them a couple hours before you want them finished. That way if the thickness is making them take extra long you won't be frustrated. To keep them warm, cover with foil and leave them in a warm spot. I like to leave them in a warm oven or on the back of my stovetop where the oven heat vents. Wherever in your kitchen is warm enough. I hope that helps, but if you have any questions please feel free to ask. I will answer more quickly next time.
Diana says
Hi! The recipe looks awesome! Do you think you could cook this in a crock pot?
Thank you!
Danielle says
The answer is a little complex. The tricky parts of cooking them in a slow cooker are 1) the extra moisture produced from the slow cooker will make them watery and 2) the cooking time isn't standard because the size of the slow cooker and the temperature of the potatoes when they first go in makes the cooking time vary widely.
Having said that, I have done these in a slow cooker. The best way is to preheat the slow cooker on high with a couple cups of water in it while doing the first steps of the recipe. Be sure to pour the water out just before placing the scalloped potatoes in it though. Once the potatoes have simmered in the pot and the cheese is melted, they go into the slow cooker (I like to spray the crock with cooking spray to prevent too much sticking.) on high for 2-4 hours. However, a clean kitchen towel should lay tightly over the top of the crock (not touching the actual potatoes) and then the lid sits on the towel. This will catch the condensation that develops which will keep the potatoes from becoming watery. Once the potatoes are cooked through keep on "warm" until time to serve.
I have made prepped them the day before and put the crock in the refrigerator, but that requires the crock to be left on the counter for an hour to get rid of the chill before placing it in the heating element. Then the potatoes get cooked on low (high is too drastic of a temperature change) for 6-8 hours. It is important to do the towel in between the lid and the crock still.
As you can see it is possible but pretty tricky. Plus it is hard to give instructions that guarantee a positive outcome. If you do try this, please respond back and let us know how it went. Good luck!
Susan says
Myself and guests loved this one. I made it 2 days before hand. Saved on the work load on serving day. I added 3 sliced onions; topped with an extra 2 cups of cheddar 1/2 way thro cooking. The only complaint, was it was too salty. Must have been the combination of the chicken broth I used and the cheddar. Will use no salt chicken broth the next time. The instructions are detailed and perfect. Good job.
Danielle says
So glad you enjoyed it! Thank you for taking the time to leave your feedback! Happy eating!
Patricia Bunn says
The flavor was really wonderful. I guess I didn’t read recipe correctly, my potatoes weren’t done in fact they were crunchy 😢. I cooked on stove top for 15 minutes and kept fork testing for doneness. Oven cooked for 35 min. On 350. They were really bubbling. Will just keep cooking next time but my prime rib was ready to serve. Life goes on😜
Misty says
Hi Patricia! They were probably slightly crunchy because the temperature wasn't quite high enough. Next time try 425°F and you should be good to go!
Mary D McAlpine says
what is the oven temp for cooking make ahead potatoes, please 400 0r 350?
Danielle says
I updated the recipe card with the correct information. So sorry! Bake at 425 degrees for 30 minutes with foil on and then 25-30 minutes with the foil off.
Kathy says
Is the cooking time whether you made ahead, or not, as long as it is fully defrosted?
Misty says
Hi Kathy! If you are baking these immediately (without refrigerating or freezing them first) you bake at 425 for 15-20 minutes. If you made them ahead, bake them fully defrosted at 425 for 30 minutes covered with tinfoil, then another 25-30 minutes without tinfoil. The difference in cooking time is because the make ahead potatoes start pretty cold in the oven, whereas if you bake them immediately they start warm.
Martha says
One of my all time favorite potato recipes. The herbs give it that something really special kind of feeling. Will make as often as my waistline can afford it. Haha!
Danielle says
Thanks! So glad you like them.