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.
Skip to:
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.
🥇 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.
- 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 below 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
- Preheat oven to 425°. 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.
- Add garlic, thyme, salt, and pepper. Cook for 30 seconds.
- Add broth and cream. *Optional: If the onion is too chunky for your preference use an immersion blender to blend until mostly smooth.
- Add potatoes and bay leaves. Simmer, then cover and simmer stirring occasionally, until potatoes are tender, approximately 10 minutes.
- Discard bay leaves. Add cheese and stir until the cheese is fully melted.
- Pour into prepared baking pan. Bake for 15 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.
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.