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Can you make scalloped potatoes ahead of time? Yes! My easy Make-Ahead Scalloped Potatoes recipe is the perfect side dish for your next dinner party and the holidays. Ready in under 2 hours.
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Preparing Scalloped Potatoes Ahead of Time
After just one bite of this my easy make ahead scalloped potatoes, your friends will be asking you for the recipe. They are a pure decadent delight, and the best pairing for a prime rib or steak dinner!
This cheesy make ahead scalloped potatoes recipe is made from scratch using Yukon gold potatoes, a creamy bechamel sauce, and homemade cheese sauce. It’s the 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.
Scalloped Potatoes Ingredients
- Butter: I’m using unsalted butter and salting separately. If you use salted butter, be certain to add less salt!
- Flour: This recipe calls for all-purpose flour, but you can also use gluten-free flour. Because it’s used to thicken the roux for the bechamel sauce, you can use it at a 1:1 ratio.
- Whole Milk: Because this recipe also calls for heavy cream, I recommend you use whole milk rather than a substitute like cream or half and half.
- Heavy Cream: You can use half and half, too, but the sauce won’t be as rich or creamy.
- Shredded Sharp Cheddar Cheese: I recommend shredding your own cheese off of the block with a box grater. Pre-packaged shredded cheeses come coated in an anti-caking powder, which means they melt less smoothly. But, if that’s what you have on hand, don’t worry, it will still work out perfectly.
- Salt: Kosher salt or sea salt flakes work best. I recommend you avoid using fine table salt.
- Pepper: Freshly cracked black pepper will taste the best, but pre-ground is totally fine.
- Yukon Gold Potatoes: Or russet potatoes. Yukon gold potatoes have a creamy texture and are nice and soft, making them a delicious choice for scalloped potatoes, but russet works great, too.
- Onion: This is optional, but a bit of sliced onion adds another layer of depth to this scalloped potatoes recipe that my family finds irresistible. I recommend using a sweet yellow onion.
A Tip from Isabel
Use a mandoline or other veggie slicer to make slicing the potatoes and onions easy. If you don’t have one, make sure to use the sharpest knife you have and work carefully!
Quick and Easy Scalloped Potatoes Recipe
- Preheat the oven to 350°F. Grease a 9 by 13-inch 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. 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. This is your bechamel sauce.
- Add in cheese, salt, and pepper. Mix until combined. Now you have your cheese sauce.
- Place half the potatoes and onions in a baking dish and sprinkle with salt and pepper.
- Cover with half of the béchamel sauce.
- Add the second layer of potatoes and onions with another sprinkle of salt and pepper and top with the remaining béchamel cheese 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.
This is one of my favorite Thanksgiving day side dishes! Another one of my favorite make-ahead recipes for the holidays is my vegetables au gratin. Give it a try!
Can you make scalloped potatoes ahead of time?
Yes, you can make your scalloped potatoes ahead of time and pop them back in the oven right before your guests arrive! This is my preferred way to make these scalloped potatoes.
- 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.
Do Ahead 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 mandoline.
- 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 another option that’s gluten-free, too, my gluten-free au gratin potatoes are amazingly delicious. Plus, try my amazing Melting Potatoes Recipe!
Make Ahead Scalloped Potatoes FAQ
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.
After slicing, immediately place the potatoes in a bowl of cold water to prevent them from browning. Cover the bowl with plastic wrap or a lid and store it in the refrigerator. Drain the potatoes and dry them on paper towels the following day before assembling this recipe.
Scalloped Potatoes Recipes
- Ham and Potatoes Casserole
- Au Gratin Potatoes
- Instant Pot scalloped potatoes
- Swedish Potato Casserole
- Scalloped Potatoes with Ham
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, like Easy Creamed Spinach!
Did you enjoy this cheesy scalloped potatoes recipe? Let me know what you think in the comments below and with a rating! I love to hear from you!
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Recipe
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)
- 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, 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.
- If making these potatoes ahead of time: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.
Video
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.
Ashley Bilbo says
Great recipe! I am making it again this evening!!
Isabel Laessig says
So glad you liked it, Ashley! Thank you for your comment!
Lindsay says
AWESOME recipe! I made it w/ gruyere since that is what I had. Also added the thyme to the top that is shown in the picture. 5 Stars!
Isabel Laessig says
So glad to hear this, Lindsay! Thank you so much!
Linda says
This looks luscious. If I want to make a smaller version (for 6), I assume I’d use a smaller baking dish? Would 8×8 work?
Isabel Laessig says
Hi Linda! I haven’t tried making it in a dish of that size, but I think that should work just fine. You can always fork test it to make sure the potatoes are tender before taking them out of the oven if you aren’t certain on the timing. Enjoy!
Cris says
Very good flavor! I sliced them very thin and cooked for nearly 1 hr 45 minutes and they’re still crunchy, so I’m not sure what I did wrong!
Isabel Laessig says
Hi Cris! That’s strange! I’m very glad you enjoy the flavor. I would say it’s possible your oven may need a little more time or a different temperature than mine. My first suggestion would be to adjust the temperature and see if that makes a difference.
Anna says
I haven’t made this yet … but plan to.
I have a question re the 2 cups of cheese. You indicate it is ‘divided’ … but you don’t specify how much goes into the béchamel sauce and how much to put on top of the potatoes.
Could you please clarify how much goes into the béchamel sauce versus how much to put on the potatoes.
Isabel Laessig says
Hi Anna! You can use half for the sauce and half for the topping. Thank you for asking, and enjoy!
Jessica Brouwer says
Delicious! And so easy, I halved the recipe and it turned out great!
Isabel Laessig says
Thank you so much, Jessica!
RMM says
I was looking for something I can prep ahead for Thanksgiving and came across your recipe.
Can I freeze it for 4-5 days instead of refrigerating it for the 1-2 days the recipe says? I’m thinking if I thaw it completely before reheating it on the day we’ll eat it it should be ok? Thanks!
Isabel Laessig says
Hi! That should work out well. I would freeze them in the baking dish, then reheat at 350° F for approximately 25 minutes while covered in foil.