Cheesy Scalloped Potatoes

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These cheesy scalloped potatoes are a Thanksgiving favorite. They feature thinly-sliced potatoes, a velvety cheese sauce, 3 types of cheese, and (optional) ham or bacon. My family calls this decadent, make-ahead dish loaded scalloped potatoes.

📌 Pin Cheesy Scalloped Potatoes

Silver serving spoon digging into a baking dish of cheesy scalloped potatoes garnished with ham and bacon.

These make-ahead scalloped potatoes can be prepped 2 days in advance. (Directions are included in the FAQ section, and in the recipe card.) It doesn’t have to be a special occasion to enjoy this rich, satisfying dish. Make and serve cheesy scalloped potatoes all year round.

To make this recipe faster, we use a kitchen hack my grandmother taught me. After slicing the potatoes, we parboil them (cook them in heavily-salted boiling water for 6 to 8 minutes until lightly softened). This easy step substantially reduces the bake time. This is very helpful during the holiday season, when the oven is needed for multiple recipes.

Loaded scalloped potatoes in a white rectangular baking dish.

A great addition to any holiday table, this side dish pairs well with any main. Pair this classic side with brown sugar glazed ham or roasted Cornish hen. Serve it with other sides like Brussels sprouts with bacon, roasted fall vegetables, green beans almondine, and cranberry sauce.

Cheesy scalloped potatoes is also a popular dish to drop off to new parents, to friends who are under the weather, or to welcome a new neighbor. It’s also a traditional funeral food for memorial potluck receptions.

Cheesy Scalloped Potatoes on a table with a metal serving spoon.

🥔 Expert Tips for Scalloped Potatoes

  • Use russet potatoes or Yukon Golds because these potatoes will hold up well to baking without falling apart. And avoid waxy potatoes as this is not the texture we’re after.
  • Peel the potatoes, as baked skins can be tough. We want tender scalloped potatoes that almost melt in your mouth.
  • Thinly slice the potatoes (about 1/8 inch). Use a mandoline or a very sharp knife. Uniformly sliced potatoes cook more evenly.
  • Parboil the slices in salted water so they’re slightly tender and beautifully seasoned throughout. This will also significantly cut down on the bake time, which is extremely helpful when you need to prep multiple Thanksgiving dishes in the oven.
  • Arrange the stacks of slices in upright rows inside the baking dish, not in a flat scattered pattern. This will help the pieces bake uniformly. And when served, the stacks have an elegant look.
  • Shred the cheese from a block. Packaged pre-shredded cheese is coated with cellulose to keep the shreds of cheese from clumping together. But this substance also prevents the cheese from melting correctly. Save pre-shredded cheese for tacos.
  • Try adding a bit of spice! Add 2 tablespoons minced jalapeño with the garlic, or 1/2 teaspoon ground cayenne pepper with the salt.
A serving spoon digging into a white baking dish of extra cheesy scalloped potatoes.

🛒 Ingredients

  • Russet Potatoes: We use this particular variety of potatoes because they’re starchy and hold up well to cooking and baking. If possible choose smaller potatoes rather than larger ones as we’ll be arranging the slices in 3 rows inside the baking dish.
  • Butter: For a roux that thickens our cheese sauce. Use a high-quality butter like Tillamook or the Kirkland brand from Costco. For more control of the saltiness of the potatoes, use unsalted butter.
  • Garlic: When cooked it has a warm, sweet flavor with a bit of nuttiness. It’s a classic addition to loaded scalloped potatoes.
  • Fresh Rosemary: Adds a bit of herbaceousness. Feel free to use thyme or sage if that’s what you have on hand. Just make sure it’s fresh.
  • All-purpose Flour: It thickens the cheese sauce so it’s thick and creamy.
  • Heavy Cream: Adds richness to the cheesy scalloped potatoes so they’re irresistibly delicious.
  • Sour Cream: Adds luscious creaminess with a bit of tang that balances out the bechamel sauce so it isn’t too rich.
  • Medium Cheddar Cheese: This is a classic choice for cheesy scalloped potatoes. I use medium cheddar, but feel free to use mild or sharp.
  • Colby Jack Cheese: This is a delightful cheese that makes these loaded scalloped potatoes taste awesome. However you can change things up and use what you have on hand, including regular Monterey Jack.
  • Kosher Salt: This important seasoning enhances and improves the flavor of the other ingredients.
  • Freshly-ground Black Pepper: If you don’t have this type on hand, feel free to season with ground black pepper instead.
  • Grated Parmesan Cheese: Easily takes the rich, savory cheese sauce from delicious to amazing.
  • Ham or Bacon: While optional, it’s must-have for loaded scalloped potatoes. For ham, pan fry it until golden. For bacon, trim off excess fat with kitchen shears to make it leaner. Then pan fry until crispy.
  • Green Onion or Chives: Traditional garnishes for scalloped potatoes to add color and freshness. But you can also use fresh parsley or thyme.
Ingredients for making cheesy scalloped potatoes with ham or bacon.

📖 Recipe Steps

RECIPE PREP: Preheat oven to 350ºF. Parboil the sliced potatoes. Drop them into a pot of heavily-salted boiling water. Cook for 6 minutes. Drain off the water and pat the potatoes dry. Lightly grease a 9×9-inch pan with butter.

  1. Add butter to a saucepan over medium heat. Once the butter has melted, add garlic and rosemary to the pan. Stir and cook 1 minute. Next, sprinkle in flour and whisk until a paste forms. Cook 1 minute.
  2. Slowly add in cream, whisking constantly. Continue whisking until no large lumps of roux remain. Reduce heat to medium-low. Cook the mixture, stirring often, until it’s bubbling and slightly thickened. Keep an eye on the sauce as heavy cream can easily bubble over. Stir in the sour cream, 1/2 cup colby jack, 1/2 cup cheddar, salt and pepper.
  3. Stir until the cheese has fully melted into the sauce.
  4. Spoon a bit of cheese sauce over the bottom of the greased baking dish. Arrange potato slices standing upright in 3 rows inside the dish. (The vertical position of the slices will allow the sauce to penetrate the layers.) Season with salt and pepper along the way.
How to make the cheese sauce for scalloped potatoes.
  1. Sprinkle diced ham or bacon over the potatoes (optional). Pour cheese sauce over the meat and potatoes so everything is covered. Depending on the height of your baker, you may have some sauce left over. Cover the dish with aluminum foil. Bake for 25 minutes.
  2. Uncover the dish. Top with parmesan cheese, and remaining cheddar cheese and colby jack. Bake uncovered for about 20 to 25 minutes, or until the top is golden and the potatoes are fork tender.
  3. Optional: If the top needs crisping, change the oven setting to broil for 5 minutes before removing cheesy scalloped potatoes from the oven. 👉🏻 Keep a close eye on things to prevent scorching.
  4. Allow the dish to cool for 15 minutes before serving. It’ll give the cheese sauce time to thicken. Garnish with remaining ham or bacon, and fresh herbs or green onion.
How to layer, bake and garnish loaded cheesy scalloped potatoes.

🧑🏼‍🍳 Recipe FAQ

These are the most commonly-asked questions for making the BEST cheesy scalloped potatoes, and the most helpful answers for recipe success.

Difference between au gratin and scalloped potatoes?

Au gratin potatoes feature thinly-sliced rings of onion between layers of thinly-sliced potatoes, cheese and white sauce, with cheese on top. Scalloped potatoes are cut a bit thicker, made without onions, and feature a cheese sauce (instead of a white sauce), and no cheese on top. For the best of both worlds, make a hybrid dish: use thinly-sliced potatoes, onions, a cheese sauce, and top the dish with cheese.

How to make scalloped potatoes faster?

Parboil the sliced potatoes. Instead of homemade cheese sauce, take a shortcut: in microwave-safe bowl whisk together 1 cup whole milk, 1 10.5-ounce can cream of celery soup, 3/4 teaspoon garlic powder, plus salt and pepper to taste. Microwave until hot. Proceed with the recipe.

How to prep make-ahead scalloped potatoes?

Parboil sliced potatoes, drain and pat dry. Assemble dish according to recipe instructions, but without a cheese topping. Cover and bake for 30 minutes. Remove from oven. Cool while still covered. Refrigerate up to 2 days. When ready to enjoy, remove from fridge for 30 minutes before baking. Top with cheese. Bake uncovered at 350ºF for 25 minutes or until golden and heated through.

Homemade cheesy scalloped potatoes with ham and bacon in a white Staub baking dish.

👩🏻‍🍳 More Tasty Potato Recipes

If you’re a potato lover like me, you’ll want to try these recipes and enjoy them year round. Print your favorites for later, or pin them to Pinterest.

Loaded scalloped potatoes being served with a silver serving spoon.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Flavor testers rated this the BEST scalloped potatoes recipe. They loved the taste and texture of this loaded dish: tender flavorful potatoes, luscious cheese sauce, and savory meat with cheese for a rich, full-bodied taste.

If you agree this is a must-make side for the holidays, give it a 5-star rating in the comments. Then don’t keep it a secret. Be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Silver serving spoon digging into a baking dish of cheesy scalloped potatoes garnished with ham and bacon.

Cheesy Scalloped Potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Author: Denay
  • Total Time: 1 Hour 5 Minutes
  • Yield: 6 Servings 1x
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Description

Cheesy scalloped potatoes are tender, rich and comforting. A real crowd pleaser, they’re a perfect side for your Thanksgiving table and all year round. Pair them with turkey, ham or chicken.


Ingredients

Units Scale

Cheesy Scalloped Potatoes

  • 3 pounds russet potatoes, peeled & thinly sliced (about 1/8 inch)
  • 4 tablespoons (1/2 stick) butter
  • 3 cloves garlic, pressed or minced
  • 1 teaspoon fresh rosemary, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 2 cups diced ham (pan fried until golden) or cooked crispy bacon, divided
  • 1 1/2 (packed) cups shredded medium cheddar cheese, divided
  • 1 1/2 (packed) cups shredded colby jack cheese, divided
  • 3/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons sliced green onion or chives, for garnishing

 


Instructions

RECIPE PREP: Preheat oven to 350ºF. Parboil the sliced potatoes. Drop them into a pot of heavily-salted boiling water. Cook for 6 minutes. Drain off the water and pat the potatoes dry. Lightly grease a 9×9-inch pan with butter.

  1. Add butter to a saucepan over medium heat. Once it’s melted, add garlic and rosemary to the pan. Stir and cook 1 minute. Next, sprinkle in flour and whisk until a paste forms. Cook 1 minute. Slowly add in cream, whisking constantly. Continue whisking until no large lumps of roux remain.
  2. Reduce heat to medium-low. Cook the mixture, stirring often, until it’s bubbling and slightly thickened. Keep an eye on the sauce as heavy cream can easily bubble over. Stir in the sour cream, 1/2 cup colby jack, 1/2 cup cheddar, salt and pepper. Stir until the cheese has fully melted into the sauce.
  3. Spoon a bit of cheese sauce over the bottom of the greased baking dish. Arrange the potato slices standing upright in 3 rows inside the dish. (The vertical position of the slices will allow the cheese sauce to penetrate the layers.) Season with salt and pepper along the way. 
  4. Sprinkle diced ham or bacon over the potatoes (optional). Pour cheese sauce over the meat and potatoes so everything is covered. Depending on the height of your baker, you may have some sauce left over. Cover the dish with aluminum foil and bake for 25 minutes.
  5. Uncover the dish. Top with parmesan cheese, and remaining cheddar cheese and colby jack. Bake uncovered for 20 to 25 minutes, or until the top is golden and the potatoes are fork tender. Optional: If the top needs crisping, change the oven setting to broil for 5 minutes before removing the dish from the oven. 👉🏻 But keep a close eye on things to prevent scorching.
  6. Allow the dish to cool for 15 minutes before serving. It’ll give the cheese sauce time to thicken. Garnish with remaining ham or bacon, and fresh herbs or green onion.

Notes

If you prefer not to the parboil potatoes: Bake the scalloped potatoes with sauce (covered) at 350ºF for 40 minutes. Uncover and top with cheese. Bake the (uncovered) dish an additional 40 to 50 minutes, or until top is golden and potatoes are fork tender.

For a bit of spice: Add 2 tablespoons minced jalapeño with the garlic (in Step 1), or 1/2 teaspoon ground cayenne pepper with the salt (in Step 2).

Make-ahead scalloped potatoes: Prepare according to recipe instructions, but do not add the parmesan or shredded cheeses. Cover and bake for 30 minutes. Remove from oven. Cool while still covered. Refrigerate up to 2 days. When ready to enjoy, remove from fridge for 30 minutes before baking. Top with cheese. Bake uncovered at 350ºF for 25 minutes or until golden and heated through.

  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Cheesy Scalloped Potatoes 👉🏻 Join the Convo

Do you enjoy cheesy scalloped potatoes? How about loaded scalloped potatoes with ham or bacon? Did your mom or grandma make a similar recipe? Share your thoughts in the comments. I’d love to hear from you.

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26 Comments

  1. I adore scalloped potatoes… you’d think I’d have tried making them by now. Time to do so!






  2. OMG, I wish I had smellavision these look amazing:) I haven’t made these in years and I have to say your recipe takes it to the next level:)

  3. Those potatoes are delicious! I have always LOVED scalloped potatoes. Reminds me of the holidays because that’s when my mom always made them. And good picks on the kitchen devices. I love how colorful they are.






  4. This has so much deliciousness in every ingredient! I love cheesy potatoes. I can’t wait to try this recipe. Your pictures are fabulous!






  5. Mmmm delicious! We’ve made these scalloped potatoes, and I love how cheesy these are!






  6. I love casseroles, and especially potato. I liked the idea of using two kinds of cheese. These were so delicious!
    P.S. Nice blog layout :)






  7. Oh my gosh, you had me at cheese and potatoes! This looks so delicious and it so happens that I have all the ingredients to make this at home right now, I might just make some for din din tonight, haha. Agree, fun kitchen tools make cooking even more fun.
    xx, Kusum






  8. Nothing better than the combination of potato and cheese!!! It looks so tempting! :D






  9. Yum! These were delicious! I always asked my mom to make scalloped potatoes when we were growing up.