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 all your special menus including Thanksgiving, Christmas, Easter or even a special weekend meal.
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Before you keep reading, I highly recommend that you get out your grocery list and add all the ingredients for these make-ahead potatoes to your list. You won’t be sorry! It will feel so good to open the freezer or refrigerator and have creamy, cheesy potatoes waiting for your next dinner party, potluck, Sunday Dinner, or holiday menu. Or just bake them on a weeknight because you love yourself. No judgment here.
The obsession (too strong a word? I don’t think so!) with these 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 creamy cheesy scalloped potatoes, as well as the best way to make the sauce as cheesy as possible. What began as an Easter highlight has now become a Christmas dinner staple, as well as one of my go-to make-ahead side dish options whenever I am serving a crowd.
🥇 Why they’re 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 cuts the prep time in half (or more!).
- 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.
🥔 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 tsp 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.
Bay leaves: Fresh or dried leaves.
Cheddar cheese: Sharp cheddar adds the most flavor but any cheddar will do.
🔪 How to make Cheesy Scalloped Potatoes?
Before cooking, prep the ingredients in the food processor:
- In a food processor 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 knife. The prep will be a bit longer, but this recipe is worth it!
Heat a deep pot over medium to medium-high heat and add in 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 potatoes 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 thoroughly until all the cheese is melted.
If serving immediately, pour the cheesy scalloped potatoes into a greased 9x13 pan and bake in a 425 degree oven for 15 minutes. If making ahead, see the FAQ section below.
👨👩👧👦 For a crowd
When making these cheesy scalloped potatoes for a crowd, here are a couple tips.
- If you double the recipe and put it into a larger baking 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 9x13 pan and bake as directed.
- 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.
🙋 Questions and Answers
Yes! 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.
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.
Russet potatoes are perfect for these scalloped potatoes. The natural starch helps to thicken the sauce. There is no need for a roux. The sauce will thicken up on its own.
👨🏼🍳 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!
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📋 Recipe
Make-Ahead Cheesy Scalloped Potatoes (with cream)
Ingredients
- 2 tbsp butter
- 1 small onion minced
- 2 garlic cloves minced
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- ½ tsp 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.