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You can make the best-scalloped potatoes on the block! My Easy Make-Ahead Scalloped Potatoes recipe is the perfect side dish for your next dinner party, and so perfect for the holidays!
Easy Scalloped Potato Recipe
Your friends will be asking for our make-ahead scalloped potato recipe after just one bite of this easy and simple dish. They are a pure decadent delight and the perfect pairing to a prime rib or steak dinner!
This cheesy potato casserole is made from scratch with Yukon gold potatoes, a creamy bechamel sauce, and cheese sauce. It is a perfect crowd-feeding side dish because you can make it ahead of time and simply pop it in the oven when it’s time to serve.
Best Scalloped Potato Recipe
- They are so easy to make
- Simple ingredients
- Packed with flavor
- Make it ahead of time, then pop it in the oven later
Cheesy Scalloped Potatoes Ingredients
- Butter
- Flour
- Whole milk
- Heavy cream
- Shredded sharp cheddar cheese
- Seasoning Salt or our Sea Salt Garlic Rosemary spice
- Salt to sprinkle on potato layers
- Pepper
- Yukon gold potatoes (or yellow potatoes), peeled and thinly sliced*
- Onion, sliced (optional)
How to Make Scalloped Potatoes
- Preheat the oven to 350°F. Grease a 9×13″ baking dish and set aside.
- Melt butter in a large sauté pan over medium-high heat. Add flour and whisk until thick paste forms. This is making a roux.
- Slowly add milk and then heavy cream, whisking until thick and creamy. Make sure to add the milk and cream very slowly and whisk continuously.
- Add in cheese, seasoned salt, and pepper. Mix until combined. This is your bechamel sauce.
- Place half the potatoes and onions in a baking dish and sprinkle with salt and pepper.
- Cover with half of the bechamel sauce.
- Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining bechamel sauce.
- Cover with foil and bake for 1 hour. After an hour, uncover and add a layer of cheese on top. Bake for 10 minutes until melted and a little browned.
Another one of my favorite make-ahead recipes for the holidays is my vegetables au gratin.
Make-Ahead Scalloped Potatoes
Make your scalloped potatoes ahead of time and pop them back in the oven right before your guests arrive.
- Assemble the dish according to the directions. Then, bake this casserole dish for 60 minutes. This gets the potatoes about 75% of the way cooked through.
- Let the potato casserole cool, then cover it with aluminum foil and refrigerate for 1-2 days.
- Reheat at the same baking temperature, for 30-40 minutes, on the day you are serving your meal.
Easy Scalloped Potatoes Tips
You will have to peel and thinly slice your potatoes. Only 6 medium-size Yukon gold potatoes are necessary for this recipe. You can peel them by hand or use one of these kitchen utensils to make it easier.
- Y-peeler potato peeler: We recommend using a Y-peeler to peel your potatoes. They are easier to hold and great for quickly peeling potatoes.
- Use a mandoline: If you want perfectly sliced potatoes we highly recommend using a mandoline. We have the perfect guide on how to use a mandolin.
- Cut the potatoes with a paring knife: If you do not have a Y-shaped peeler or mandoline, make sure to peel away from yourself to avoid cutting your fingers. This method works just fine, you will have a harder time getting the potatoes the same exact thickness every time.
- Do not boil: We do not recommend the boiling method as it may mean mushy, overcooked potatoes when you bake them later.
- Add the heavy cream and whole milk very slowly while whisking continuously.
- Try making it using my leftover Honey Glazed Ham recipe to make this awesome Ham and Potatoes Casserole.
If you are looking for a gluten-free option, my gluten-free au gratin potatoes and amazingly delicious! And, if you really want a quick and easy scalloped potato recipe and love using your Instant Pot, my Instant Pot scalloped potatoes are always a huge hit on every holiday table!
Scalloped Potatoes Recipes FAQs
Yes, you can! Cover them tightly with plastic wrap and then aluminum foil and store them in the freezer. Scalloped potatoes will last well in the freezer for about 2-3 weeks. When ready to heat, just remove the plastic wrap and heat them at 350° F for approximately 25 minutes while covered in foil.
Scalloped potatoes are made with thinly sliced potatoes layered in a casserole dish or skillet and baked with heavy cream or milk.
Au gratin potatoes have grated cheese sprinkled between the layers.
Another difference is how the potatoes are sliced. The potatoes used in scalloped potatoes are usually cut a little thicker than those in au gratin potatoes.
Best Scalloped Potatoes
- Ham and Potatoes Casserole.
- Au Gratin Potatoes
- Instant Pot scalloped potatoes
- Swedish Potato Casserole
What to Serve with Scalloped Potatoes
This recipe makes a great side dish for the holidays. Pair it with my other Side Dishes for Ham, Side Dishes for Prime Rib, or Christmas Side Dishes!
Did you enjoy this cheesy scalloped potatoes recipe? Let us know what you think in the comments below and with a rating! We love to hear from you!
Make-Ahead Scalloped Potatoes
Equipment
- Oven
Ingredients
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded (divided)
- 1 teaspoon seasoned salt or Garlic Rosemary Sea Salt Spice
- salt to sprinkle on potato layers
- ½ teaspoon pepper plus more to sprinkle on potato layers
- 6 medium-sized Yukon gold potatoes (or yellow potatoes) peeled and thinly sliced
- 1 small onion sliced (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 baking dish and set aside.Melt butter in a large sauté pan over medium high heat. Add flour and whisk until a thick paste forms.Slowly add milk and then heavy cream, whisking until thick and creamy.Add in cheese, seasoned salt, and pepper. Mix until combined. This is your bechamel sauce.
- Place half the potatoes and onions in baking dish and sprinkle with salt and pepper. Cover with half of the bechamel sauce.
- Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining sauce. Cover with foil and bake for 1 hour.
- Uncover and add a layer of cheese on top. Bake for 10 minutes until melted and a little browned.
Notes
- Y-peeler potato peeler: We recommend using a Y-peeler to peel your potatoes. They are easier to hold and great for quickly peeling potatoes.
- Use a mandoline: If you want perfectly sliced potatoes we highly recommend using a mandoline. We have the perfect guide on how to use a mandolin.
- Cut the potatoes with a paring knife: If you do not have a Y-shaped peeler or mandoline, make sure to peel away from yourself to avoid cutting your fingers. This method works just fine, you will have a harder time getting the potatoes the same exact thickness every time.
- Do not boil: We do not recommend the boiling method as it may mean mushy, overcooked potatoes when you bake them later.
- Add the heavy cream and whole milk very slowly while whisking continuously.
Let us know what you think or ask a question about the recipe!