Cheesy Scalloped potatoes are a no-fail decadent side dish that will be the star of any meal. The perfect Thanksgiving side that only takes 30 minutes in the oven.
An old fashioned side dish that has been around forever for good reason. They are so creamy and cheesy that they’ll melt in your mouth. Most people think about homemade scalloped potatoes around the holidays because they’re so easy to make but still deliver that “wow” factor.
While they are fabulous with turkey and ham, you can also pair them with a simple rotisserie chicken and transform a boring dinner.
Whether it’s Thanksgiving, Christmas or just having friends for dinner, I want at least one side dish that I can make ahead and don’t have to worry about. You can assemble this a day or two in advance and then bake it before serving.
But what’s really great about this cheesy scalloped potato recipe is that the sliced potatoes are partially cooked before they go in the oven which reduces the baking time. Typically scalloped or au gratin potatoes need to bake for an hour and a half while these will be done in just 30-40 minutes.
Do you struggle with making sure that everything is done and ready to serve at the same time. This dish is great for a meal where you have multiple dishes and you’re having to juggle with which to put in the oven first. Since it needs to sit for a minimum of 15 minutes before serving this will free up your oven for rolls!
What you’ll need
Yukon Gold potatoes – I find that they will more readily absorb the cream and milk and will not take as long to cook as a russet.
Cream and milk – to make these decadent, you need to use whole milk and cream. You could get by with half-and-half.
Garlic and Nutmeg – for flavor.
Gruyere – the aged gruyere is even better. You can use another variety such as cheddar but I like the subtle flavor gruyere adds.
How do you make cheesy scalloped potatoes
Step 1: Peel and then slice the potatoes with a mandolin or food processor. You want the slices to be thin.
Step 2: Add the sliced potatoes to a large pot with cream, milk and garlic and bring it to a boil.
Step 3: Add the slightly cooked potatoes to a baking dish, sprinkle with nutmeg,
cover with cheese,
bake for about 30 minutes until it’s bubbly, the cheese is toasty brown and the potatoes are soft.
Step 4: Make sure you let them rest for at least 15 minutes and up to 30 minutes before serving. They’ll be soupy at first and need time to thicken.
FAQ’s and tips
I think these terms are used interchangeably. Officially au gratin potatoes are covered in cheese and breadcrumbs while scalloped potatoes just have cream. However, growing up we called these scalloped potatoes and they always were made with cheese.
The type of cheese depends on your preference. You will see many recipes with cheddar, but I prefer an aged gruyere.
Yukon Golds will provide a creamier texture than a russet.
The nice thing about this recipe is that you can bake it at any temperature and just adjust the time. So if you have multiple dishes to bake, this dish can share the oven with something else. At 350º it will take about 30 minutes. If cooking at a higher temperature remove when the top is golden and bubbly.
Once the potatoes have been placed in the baking dish let them come to room temperature. Cover and refrigerate for 1-2 days. Let them come to room temperature before baking.
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More fabulous potato recipes
- The creamiest mashed potatoes
- Sweet potato casserole spiked with Bourbon
- Smashed new potatoes with cheese and bacon
- Mini crispy potato skins
- Crispy potatoes au gratin
- Hasselback sweet potatoes
- Potato salad with ranch dressing
- New potatoes roasted with crispy onions
- The crispiest roasted potatoes
- Roasted warm potato salad
Adapted from My Kitchen Year
Cheesy Scalloped Potatoes
- 1 ½ cups cream
- 2 cups milk
- 2 cloves garlic minced
- 2 ½ lbs Yukon Gold potatoes sliced thin
- salt and pepper
- 8 ounces gruyere grated (2 cups)
- Preheat oven to 350º. Butter a 9 x 13 baking dish or 2 quart baking dish.
- Add cream and milk to a large pot. Peel potatoes and slice very thin. Place in the pot with the milk. Add garlic and salt and pepper and bring slowly to a boil. Once it comes to a boil, remove from heat and salt and pepper to taste. Pour into the prepared dish. Grate nutmeg on top and cover with cheese.
- Bake for 30-35 minutes or until the top is golden brown. Remove from oven and let it rest for at least 15 minutes.
Barbara’s Tips + Notes
- Used an aged gruyere cheese if you can find it for my flavor.
- Make sure you taste the sauce before adding to the baking dish and add more salt if needed.
- Place a baking sheet under the casserole dish in case it bubbles over.
- You can slice the potatoes with a mandolin or food processor. If using a knife, try to get the potatoes as thin as possible.
- Let this dish rest for 15-30 minutes before serving so the sauce can thicken.
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.