I can't imagine an Easter or Christmas dinner in our family without these Scalloped Potatoes. After enjoying them for so many years in our own kitchen, we finally shared the recipe with our readers, and it has easily become on of our most popular holiday recipes (it has over 60 five-star reviews!). They are creamy, cheesy, and really flavorful! But what we love about them most is that they are an amazing make-ahead side dish.
If you still have more potatoes on hand, try more of our favorites in our collection of Potato Recipes.
Our infatuation 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 them, as well as the best way to make the sauce as cheesy as possible.
It started as one of our highly requested Easter Recipes, but has now also become a Christmas dinner and Thanksgiving Recipes staple, as well as one of my go-to make-ahead potato side dish options whenever I am serving a crowd.
Recipe Notes from Danielle & Misty
Scalloped potatoes are simpler than you might imagine, but a few things can go wrong. We've fine-tuned this recipe to solve the problems we encountered in our own kitchen.
No brown potatoes: Simmering the slices of potatoes in a sauce before baking keeps them from turning brown.
Cheesy sauce: Instead of adding it only on top like traditional recipes, we add it straight to the sauce so that every bite is cheesy.
Faster prep: We use a food processor to cut down on the lengthy slicing, dicing, and shredding! It also helps the potatoes cook more evenly since they are uniform in size.
Gluten free: We made a sauce that has no need of flour for thickening!
"This was the absolute best scalloped potato recipe our family has ever tried. Super easy and turned out beautifully. Even our "not usual potato eaters" loved them. High praise for this recipe! Will now be a family staple on the menu."
⭐⭐⭐⭐⭐ - Melissa
Ingredients for cheesy scalloped potatoes
I won't go on and on, but there are a few ingredient notes I want to share that have been helpful for us in mastering this recipe.
- Thyme: This might seem like a non-essential ingredient, but we have skipped the thyme before and really regretted it. It genuinely adds flavor that gives it an edge up from other recipes. Fresh thyme leaves are best but you may substitute 1 teaspoon of dried thyme in a pinch.
- 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: This adds much more flavor than water without making the sauce too heavy. You really shouldn't substitute it.
- Heavy cream: To make the sauce rich and creamy, you need the fat content found in heavy cream. Whole milk or half and half will not be thick enough for this recipe.
- Cheese: I suggest using sharp cheddar for the most flavor, but we have also used regular cheddar succesfully.
Helpful kitchen tools
Ceramic 9x13 Baking DishFarberware 8Qt PotFood ProcessorGlass Measuring Cup Set
How to make cheesy scalloped potatoes
Before cooking, start by chopping and shredding all of the necessary ingredients. We do this in the food processor because it makes it so much faster! But if you don't have one, each step may be done with a sharp knife or mandoline slicer and cheese grater.
- 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.
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 section below.
Make ahead instructions
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.
How to double or triple this recipe
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.
Tips & Tricks
- Move quickly after prepping the potatoes or they will discolor.
- If slicing by hand, 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.
More recipes
Looking for other recipes? Try these:
Recipe
Cheesy Scalloped Potato Recipe
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 shredded
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 tbsp butter, 1 small onion
- Add garlic, thyme, salt, and pepper. Cook for 30 seconds.2 garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp kosher salt, ½ tsp 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.
Video
Notes
- Move quickly after prepping the potatoes or they will discolor.
- If slicing by hand, 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.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Donna says
I thought that I didn't like cheese in my scalloped potatoes. I was WRONG! This is the best recipe. I did leave out the bay leaves. I will make this again and again. I adjusted this recipe to feed nine, but it was so delicious that people wanted more. I used my favorite cheese. Kraft Vermont white. One block of 8 oz. was the perfect amount.
Misty says
We're so happy to hear they were a hit! Thank you for taking the time to share with us - it makes our day!
Claudia says
I searched for a "do ahead" scalloped potato recipe but now I may not be able to wait until tomorrow!
Delicious, even unbaked! I must have looked like Pooh Bear, with his head stuck in the honey jar, as I licked out the the simmer pot.
EXCELLENT! Scalloped potatoes will never again be undercooked, with runny milk (which bubbled over and burned to the oven floor). Thank you.
Danielle says
What high praise! Thanks for taking the time to let us know! Happy eating!
Nancy says
Can you bake these ahead and reheat? If so, how long and at what temperature? thanks
Danielle says
I would just bake them as instructed. It will take just about as long to reheat them as it will to bake them. If you cook them through twice I fear they will get over cooked. However, if you decide to try it that way please let us know hoe it works out.
Kathleen says
Recipe looks great. Wondering about substituting swiss cheese for cheddar?
Danielle says
We haven’t tried Swiss cheese, but it seems like it would work. I would substitute the same amount as the cheddar. If you try it we would love to know how it turns out.
Alethea says
Hi there, I want to make this ahead and freeze it for easier dinners, it looks like a great recipe! Because its cream based, does it seperate at all when frozen and reheated?
Also we don't have heavy cream in my country (New Zealand) only single cream or double cream, could I substitute single cream and add something to thicken the sauce or add less?
Thanks so much!
Danielle says
Good question! This recipe does not separate after it is frozen. Just follow the make-ahead instructions and they should turn out perfectly. As far as the cream goes, I do not have any experience with anything other than heavy cream. After a quick Google search it looks like there may not be a comparable product in New Zealand. My best guess would be to use half single cream and half double cream to try and match the fat content of heavy cream. If you give it a try please let us know how it turns out!
Cheri Downs says
I am making escallope potatoes for 18 people. How many potatoes shoukld I slice and how long should I bake them?
Misty says
Hi Cheri, this recipe typically serves 6 people. If you are serving 18, I recommend making a double or triple recipe. A large batch will need to cook longer. If baking from the fridge, I would plan an extra 20-30 minutes. Just check them often until they are hot, bubbly, and the potatoes are tender.
Lue-Ann Swanson says
You say to grease a 9x13 glass pan but in the video you use an 8x8 pan? Is it an 8x8 pan to use?l
Misty says
Hi Lue-Ann! You should use a 9x13 pan. We are updating the video to reflect the correct pan size. Enjoy!
Mary says
I’ve just made these for the third time in a month. I made them ahead for a dinner party and everyone loved them. Then I had to make them in an 8 x 8 pan for my husband and me as we liked them so much. I used my mandolin the second time. Now I just made them again to take to my daughter’s for Christmas Eve using the food processor again. I used 6 potatoes this time and used the 8 x 8 pan again and just cooked it a little longer. We will warm it up in her microwave while a roast cooks in her oven.
Danielle says
Thank you so much for taking the time to leave your feedback! It makes our day! Merry Christmas!
Pam W says
I made this 2 days ahead for Thanksgiving. I used home grown thyme and garlic. I used a mandolin to slice the potatoes so they were uniform. I added about a half cup of the cheddar to the top before baking. Everyone at our dinner loved them. Definitely will make this dish again.
Misty says
So glad you enjoyed them! A mandolin is a great trick for easy cutting. Thank you for taking the time to share, we truly love to hear from our readers.
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.
Kim H says
what if you are preparing and refrigerating (not freezing) what is the bake time and temp?
Danielle says
You would follow the instructions in the recipe card at step 11. It is the same as if you had frozen them and thawed them in the refrigerator. I will make a note to clarify in the instructions for just refrigerating. If you have any other questions, please let us know.
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.