Make-Ahead Scalloped Potatoes

Creamy, cheesy, and hearty, this Easy Scalloped Potatoes recipe is the perfect side for your next dinner.

Course Side Dish

Cuisine American

Keyword do ahead scalloped potatoes, make ahead scalloped potatoes, quick and easy scalloped potatoes, scalloped potatoes recipe

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings servings

Calories 254.23kcal

Cost $8

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)

Preheat oven to 350 degrees. Grease a 9x13 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.

Tips for the Perfect Scalloped Potatoes

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.