A simple scalloped potatoes recipe, made with tender potatoes, gooey cheddar cheese, and a custom blend of spices.
Kim and I are huge potato fans. Our love of food is what brought us together almost 20 years ago.
From homemade colcannon to twice baked potatoes, and everything in between, we love taters!
Today, we’re re-sharing our scalloped potatoes recipe. Now, I will admit this offering has more in common with potatoes au gratin.
However, we decided to add shredded cheddar cheese to the milk and heavy cream formula.
Using a simple cream based cheese sauce, we took regular potatoes and elevated them to a whole new level.
Kim and I are confident you’ll love this easy side dish just as much as we do. Shall we get started?
How to make scalloped potatoes with cheese from scratch?
First, preheat your oven to 350 degrees F. and grease a 9×13-inch casserole dish with non-stick cooking spray.
Next, fill a stock pot with enough water to cover your potatoes. Place it over high heat.
After that, boil the potatoes for 10-15 minutes or until fork tender. Remove them from the heat and drain.
Place them into an ice bath (water and ice in bowl) and peel them. Slice the taters into 1/4-inch thick disks.
Now, thinly slice the onions. Complete alternating layers of potatoes and onions in the baking dish.
Once that’s done, set the dish aside. It’s time to make the sauce (cheesy béchamel).
Make the simple cheese sauce:
Then, place a large saucepan over medium heat. Add the butter.
As it starts to melt, sprinkle in the garlic powder, onion powder, smoked paprika, salt, and pepper.
The spices need to cook for about 1-minute. Afterward, sprinkle in the flour.
Whisk everything together and let the roux cook for about 4-minutes. Pour in the milk and heavy cream.
Again, keep whisking until the liquid is smooth. When it starts to steam, whisk in about 5 1/2 ounces (or 2/3rds) of the cheese.
Keep whisking the liquid until all the cheese has melted and you have smooth and creamy cheese sauce. Remove the pan from the heat.
Bake the dish:
So, now we’ve come the final steps. Drizzle the cheese sauce over the potatoes and onions. Pour all the sauce into the casserole dish.
Sprinkle the remaining cheese on top of the taters.
Cover the baking dish with aluminum foil and bake the potatoes for 30-40 minutes.
Last, remove the foil from the pan and continue baking for another 10-15 minutes or until the cheese is bubbling.
That’s it, your creamy scalloped potatoes recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
For more potato based recipes, simply click or select the search icon (magnifying glass on mobile) and search the term potatoes.
Recipe Tips and FAQ’s:
- The longer you boil the potatoes, the softer they will be once the dish has baked. For super tender taters, boil them 15-20 minutes. On the other hand, for al dente potatoes, only boil them for 10-12 minutes.
- You don’t have to use cheddar cheese. If you prefer Gouda or mozzarella, then use one of those varieties instead. In fact, you could do a multi-cheese blend if you want.
- We don’t recommend using pre-shredded, packaged cheese. Because, some of those products are sprinkled with an anti-coagulant (anti-clumping) powder. This powder can create a grainy cheese sauce.
Do you peel scalloped potatoes?
Personally, I feel like this preference based. Meaning, if you like potato skins, then don’t peel them. However, if you don’t like potato skins, then peel them.
Is it easier to peel potatoes after boiling?
Absolutely, if you boil the potatoes whole (intact), the skins will actually peel right off. The only downside is that the potatoes are hot and you’ll have to let them cool for a few minutes before stripping off the skins.
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- 3 pounds gold potatoes about 10 to 12 potatoes
- ½ cup white onion thinly sliced (about half a medium onion)
- 2 tablespoons unsalted butter
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 1 ¼ cups whole milk
- ¾ heavy cream
- 8 ounces sharp cheddar cheese shredded off the block
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- First, preheat your oven to 350° F, and spray a 9 x 13-inch or 2.5 quart casserole dish with non-stick cooking spray.
- Bring a large pot of water to a boil. Boil the potatoes for 10 to 15 minutes until they are tender but still firm. Remove them from the pot, and place them in cold water. Carefully remove the skins while leaving the potatoes intact. Then slice the potatoes to a ¼ inch thick.3 pounds gold potatoes
- Layer the potato slices and onions in the prepared baking dish. Set aside.½ cup white onion
- In a large saucepan over medium heat, begin melting the butter. Add the garlic powder, onion powder, paprika, salt, and pepper. Let everything cook for about a minute or two until the butter has completely melted.2 tablespoons unsalted butter1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon paprika
- Add the flour, and whisk for 3 to 5 minutes. Pour in the milk and heavy cream, and whisk until smooth.2 tablespoons all-purpose flour1 ¼ cups whole milk¾ heavy cream
- Once the milk and heavy cream starts to steam, sprinkle in two thirds of the cheese (reserve the rest) while stirring the mixture.8 ounces sharp cheddar cheese
- Pour the cheese sauce into the casserole dish over the potatoes and onions. Sprinkle the remaining cheese over the top.
- Bake covered for 30 to 40 minutes, then remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and brown.