A comfort food classic, these Cheesy Scalloped Potatoes have lots of herbs, spices and garlic. They’re super creamy and make for a delicious side dish to dinner!
Cheesy Scalloped Potatoes
Whenever I think of scalloped potatoes, I always think of special occasions. It’s definitely not your average side dish. Though this recipe takes about an hour to bake, the prep time and ingredients are pretty simple.
Hubby purchased a bag-o-veggies from a co-worker who was selling them as a fundraiser for their kid’s sports team. The bag was loaded with lots of potatoes, a lot more than what hubby and I would normally eat. They were local potatoes, so I knew that I had to make good use of ’em so cheesy scalloped potatoes it was!
Growing up, the boxed scallop potatoes were pretty popular in our home. They were delicious, of course, but nothing beats making something from scratch. So it’s homemade all the way these days!
How to Make Scalloped Potatoes
- Place sliced potatoes in a greased casserole dish
- Pour half of cheesy sauce mixture over potatoes
- Layer remaining potatoes over top
- Repeat with remaining cheesy sauce mixture
- Top with more cheese
- Bake and garnish with fresh thyme
What’s the Best Potato for Scalloped Potatoes?
I love to use russets because they are starchy and help make the dish as a whole creamier (and who doesn’t love creamy scalloped potatoes?!)
Can you Make Scalloped Potatoes Ahead of Time?
Yes! If you want to take some of the load off on a busy day (like Thanksgiving or Christmas Day), you can make these scalloped potatoes a couple days in advance. Prepare them up to the point of before baking. Let the sauce cool slightly after it has been poured over the potatoes, cover with plastic wrap and store in the fridge until ready to bake. When ready to use, place on counter for about 20 minutes to allow the dish to warm slightly and bake per instructions or until heated through and it’s all brown and bubbly.
How to Reheat Scalloped Potatoes
Leftover scalloped potatoes reheat well. I like to add a little water or stock to the casserole dish to add moisture (about 1/4 cup). Simply place casserole dish in oven at 350 F, cover with foil and bake for about 30 minutes until heated through. Leftovers should be enjoyed within 3-4 days.
Tips for Making these Cheesy Scalloped Potatoes
- Slice the potatoes thinly and about the same size so they cook through equally. If you have a mandolin, (carefully) use that. Otherwise, slice by hand the best you can. I like roughly 1/8 – 1/4 inch thick.
- If using dried herbs, use 1/3 the amount as fresh. For these scallop potatoes, I used 1 tbsp of fresh thyme. If using dried, use 1 tsp.
- Want to lighten things up a little, use half and half instead of heavy cream and cut back the cheddar cheese on top to 1 cup instead of 1.5 cups.
- Peeling the potatoes isn’t necessary, though I did. If you decide not to peel, just ensure that they are washed and scrubbed clean before cutting.
Other Easy Side Dishes you May Enjoy
- Harvest Wild Rice Salad
- Fall Farro Salad
- Best Potato Salad
- Apple & Gouda Mixed Green Salad
- or you may like these holiday side dishes
Hope you love these homemade scalloped potatoes as much as I do!
Until next time take care and chit chat again soon 🙂
P.S. If you think this easy scalloped potatoes recipe will make your belly happy too, please be sure to hit that Pin button. Many thanks, you guys! XO
Easy & Cheesy Scalloped Potatoes
Ingredients
- 2.5 lb potatoes -peeled and cut into thin slices (about 7-8 cups)
- 3 tbsp unsalted butter
- 1 onion -minced
- 3 cloves garlic -minced
- 3 tbsp all purpose flour
- 2 cups milk -I used 2%
- 1/2 cup heavy cream
- 10 oz cheddar cheese -divided (2.5 cups)
- 1 tbsp fresh thyme -minced, plus more for garnish
- 1/2 tbsp fresh summer savoury -minced, optional
- 1.5 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- baking spray -or butter (to grease casserole)
Instructions
- In a heavy bottomed pot on medium heat melt butter. Preheat oven to 375 F for later.
- Add onion to melted butter and cook until translucent, about 5 minutes. Add garlic and cook 1 minute.
- Stir in flour and cook 1-2 minutes. Mixture will be like a paste. Whisk in milk and cook until heated through, about 2 minutes.
- Add heavy cream and cook until liquid just starts to lightly bubble. Off heat stir in 1 cup of cheese, thyme, savoury, salt, pepper, paprika, cayenne and nutmeg.
- Grease 9 x 13 casserole dish with baking spray or butter. Spread half of sliced potatoes in dish. Pour over half of sauce mixture. Repeat with remaining potatoes and sauce. Top with remaining 1.5 cups of cheese.
- Cover with foil and bake for 30 minutes. Carefully remove foil and bake an additional 30 minutes until bubbly and cheese is golden. Enjoy!
Notes
- Slice the potatoes thinly and about the same size so they cook through equally. If you have a mandolin, (carefully) use that. Otherwise, slice by hand the best you can. I like roughly 1/8 of an inch thick.
- If using dried herbs, use 1/3 the amount as fresh. For these scallop potatoes, I used 1 tbsp of fresh thyme. If using dried, use 1 tsp.
- Want to lighten things up a little, use half and half instead of heavy cream and cut back the cheddar cheese on top to 1 cup instead of 1.5 cups.
- Peeling the potatoes isn't necessary, though I did. If you decide not to peel, just ensure that they are washed and scrubbed clean before cutting.
I like the spices you added to mix up this traditional dish! Definitely need to add these to my menu soon! YUM!
Thank you Kevin! They definitely add a lil’ somethin’ 😉 Hope you enjoy them as much as we do!
Holy Cow…I mean, Holy Potato! Love this herbaceous, garlicky, cheesy deliciousness. This dish looks and sounds utterly delicious and comfort; that’s a perfect autumn and festive winter side. The only one problem is that when it comes to potato dishes in our family, we cannot treat them like a side dish. We don’t need anything eelse, and we won’t stop until the entire dish is gone… But let me enjoy it today, and I’ll regret tomorrow (or never) 😉
Lol – you’re too funny, Ben!! I like the way you think 😉 Thanks so much!
I love that a bag of vegetables was used as a fundraiser…a total win for everyone. Your cheesey potatoes look great.
So nice, right?? Thanks Karen 🙂
I want these right now! (Also I didn’t know boxes scalloped potatoes were a thing!!) You made me so hungry, and it’s only 8am!
Yes! They totally are!! Thanks Sarah 🙂
Dawn – these look amazing! There’s nothing my kids love like cheesy scalloped potatoes. I will need to try this recipe, I’m not crazy about the one I’ve been using, so thanks! My fam appreciates it!
Thanks a million, Laura 🙂 Hope you guys love it!
Your Potatoes + cheese together = bliss for me! I mean, this is one comforting combo! Dawn, I’ve never had boxed potatoes though I’ve heard all sorts of things about them and I don’t think I ever want to try them – but THIS – this I’d love to try over and over again!
Can’t blame ya 😉 Thanks Shashi!
Delicious looking potatoes! Love the color from the paprika + cayenne, I bet the flavor boost is worth it. I can call these dinner, lunch and even breakfast with a fried egg on top:)
Totally! Love the idea of an egg on top! Talk about delish!! Thanks Milena 🙂
I’m not sure a potato can be any more perfect! All that golden gooey cheese – I can’t handle it! This with my meatloaf today….oh my – all the comfort!! Have a great week, my friend! XOXO
Awww – thanks Annie! Hope you’re week is going wonderful! XOXO
My mom’s scalloped potatoes were always a favorite in our house growing up but I don’t think hers had cheese–or if they did, it was minimal. I’m absolutely craving yours now. ALL THAT CHEESE! There’s nothing more comforting (or more yummy) than cheesy carbs :). You nailed it!
Cheese makes everything tastier, if you ask me 😉 Thanks so much, Kelsie!
Just sit me down in front of this with a fork and I am one happy, happy woman 🙂 Potatoes and cheese. It’s what I live for!
Hahaha – I completely understand 😉 Thanks Jennifer!
We’re both all about comfort food today Dawn! These look PERFECT for the upcoming holidays! Can’t beat cheesy, creamy potatoes! Pinned and will be trying soon!
We are 😉 So true, Mary Ann! Hope you love ’em!
Interesting! That bag-o-veggies is way better than some of the stuff that I’ve bought over the years for fundraisers. The Boy Scouts here in the States sell bagged popcorn, and it’s seriously some of the worst popcorn ever. I buy it because I like to support the scouts, but ugh. I could totally get behind veggies instead! I love scalloped potatoes, and I would be all in on this recipe. Looks like some serious comfort food right there, my friend! 🙂
Ugh, no one wants stale popcorn!! This one sure is comforting! Thanks David 🙂
Scalloped potatoes definitely remind me of growing up. My mom made them occasionally and they were always a big hit. This dish would make such an awesome side dish for large gatherings. You could easily double the recipe, and who doesn’t love cheesy, potato goodness?! Hope you have a great week Dawn!
I totally agree! Thanks Leanne 🙂
All that cheesy goodness! These potatoes look amazing and so delicious. Perfect comfort food and side dish for this time of year!
Definitely! Love cheese…so much! Thanks Kathy 🙂