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Easy Scalloped Potatoes Recipe

Best Scalloped Potatoes + Best Sides for Ham

Learn how to make the perfect scalloped potatoes in the oven or in the Instant Pot following my easy recipe!
Course Side Dish
Cuisine American
Keyword easter side dishes, ham dinner sides, ham side dishes, side dishes for ham
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 254.23kcal



Oven Ingredients

  • 3 Tablespoons butter
  • 3 Tablespoons 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)

Instant Pot Ingredients

  • 4 small russet potatoes
  • ½ stick butter plus 2 teaspoons extra, cut into cubes
  • 1 teaspoon garlic minced
  • 1 cup heavy cream
  • 1 cup shredded cheese
  • 1 cup chicken broth
  • salt and pepper to taste
  • sliced green onions to taste (optional)


Oven Instructions

  • Preheat oven to 350°F. Grease a 9x13-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. Slowly add milk and then heavy cream, whisking until thick and creamy. Finally, add in cheese, seasoned salt, and pepper. Mix until combined smooth to form your bechamel sauce.
    Cream sauce in skillet for Easy Scalloped Potatoes Recipe
  • Place half the potatoes and onions in baking dish and sprinkle with salt and pepper. Cover with half of the bechamel sauce.
    Potatoes layered in dish for Easy Scalloped Potatoes Recipe
  • 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.
    Layered potatoes and cream sauce for Easy Scalloped Potatoes Recipe
  • Uncover and add a layer of cheese on top. Bake for 10 minutes until melted and a little browned.
    Cheesy scalloped potatoes in a white baking dish

Instant Pot Instructions

  • Thinly slice 4 small russet potatoes using a mandoline or knife and preheat your oven to 375°F.
    Using a mandoline to slice the potatoes with a safety holder
  • Add the sliced potatoes to your Instant Pot with 1 cup of chicken broth and salt and pepper to taste. Cook on high pressure for 2 minutes.
    Sliced potatoes in the instant pot
  • Once 2 minutes is up, release the pressure. Transfer your potatoes from the Instant Pot to an oven-safe dish using a slotted spoon.
    Spooning out the instant pot potatoes with a strainer spoon
  • There will be liquid remaining inside of your Instant Pot from cooking the potatoes – don’t remove it! You’ll use it for the cheese sauce.
    Cheese sauce in the instant pot for instant pot scalloped potatoes
  • Add ½ stick butter, 1 teaspoon minced garlic, ¾ cup shredded cheese, and 1 cup heavy cream (slowly) to the Instant Pot with the liquid. Set your pressure cooker to saute mode and stir until smooth and creamy. Pour the cheese sauce over your Instant Pot scalloped potatoes in the baking dish, then top with the remaining ¼ cup shredded cheese and 2 tsp. butter. Top with sliced green onions to taste if using.
    Spooning the cheese sauce onto the scalloped potatoes in the baking dish
  • Place in your preheated oven and bake for 15 minutes. Check the potatoes every 5 minutes using a toothpick to know when the potatoes are done cooking. When the potatoes are tender and the toothpick pierces through easily, they are ready!
    A glass baking dish of instant pot scalloped potatoes


Tips for Perfect Scalloped Potatoes
  • We recommend using a Y-peeler to peel your potatoes. They are easier to hold and great for quickly peeling potatoes.
  • If you want perfectly sliced potatoes we highly recommend using a mandoline. We have the perfect guide on how to use a mandoline.
  • 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.
  • 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.


Calories: 254.23kcal | Carbohydrates: 15.66g | Protein: 8.89g | Fat: 17.86g | Saturated Fat: 11.13g | Cholesterol: 58.54mg | Sodium: 369.68mg | Potassium: 451.44mg | Fiber: 2.35g | Sugar: 2.57g | Vitamin A: 633.61IU | Vitamin C: 10.49mg | Calcium: 223.08mg | Iron: 2.99mg