Scalloped Potatoes ~ easy classic recipe for tender sliced potatoes blanketed in layers of creamy, cheesy sauce and a golden, slightly crispy top.
If you’ve already started planning your Easter menu a big high five to your organizational skills. To the rest of us frantically scrolling through Pinterest the day before the holiday, we’re kindred spirits.
- You are not alone. 2. I have us covered.
There’s no better sidekick to that Easter ham than potatoes blanketed in layers of creamy, über cheesy sauce. Enter: these classic Scalloped Potatoes (or technically Au Gratin Potatoes).
Scalloped Potatoes do take a little more time to make but they’re still easy and well worth it. They go with almost anything including:
- Roast Leg of Lamb – perfectly cooked garlic-herb crusted tender, juicy roast lamb
- Ham – baked ham with a tasty rum-pineapple glaze.
- Honey Balsamic Pork Tenderloin – tender, juicy pork tenderloin with honey-balsamic glaze in 20 minutes!
- Apricot glazed pork tenderloin – another tender, juicy roast pork with sweet-savory Apricot-Dijon glaze.
What’s the difference between scalloped and au gratin potatoes?
Cheese! What the two share in common is potato deliciousness, but while Scalloped Potatoes consist of thinly sliced potatoes layered in a casserole dish with milk or cream, Au Gratin Potatoes have gooey, melted cheese surrounding every bite making Au Gratin Potatoes a more indulgent dish.
Again – technically these are Au Gratin Potatoes but I’ve been making them forever and my family just calls them
Scalloped Potatoes.
what’s in scalloped Potatoes?
- softened butter
- russet potatoes
- white cheddar cheese
- smoked gouda cheese
- all purpose flour
- whole milk
- lemon zest
- garlic cloves
- fresh thyme
- onion
- salt
HOW TO MAKE SCALLOPED POTATOES:
Preheat the oven to 375° then butter a 2 quart baking dish using one tablespoon of the softened butter. This will keep the potatoes from sticking to the pan and also adds another level of flavor.
Peel and thinly slice the potatoes then set them aside then shred the cheeses and combine in a small bowl.
In a small sauce pan melt the remaining 3 tablespoons of butter then sprinkle in the flour and cook 1 minute. Whisk in the milk then add the lemon zest, grated garlic, thyme, onions and salt.
Simmer 2-3 minutes or until the sauce it smooth, stirring occasionally and allowing the sauce to thicken. Reduce the heat and stir in 1 1/2 cups of the cheeses.
Place half of the potatoes in the buttered baking dish overlapping them, then pour half of the cheese sauce over the top.
Repeat with a second layer of overlapping potatoes and the remaining cheese sauce then sprinkle the remaining grated cheese. Bake uncovered 45-60 minutes or until the potatoes are tender and lightly golden.
NOTE: I like to keep a foil lined baking sheet under the potatoes to catch any spills.
More potato recipes!
Smoked Gouda Mashed Potatoes – creamy, buttery mashed potatoes elevated with smoked Gouda cheese! The ultimate holiday side dish that’s easy enough for weeknights.
Air Fryer French Fries – BEST hand cut fries start with fresh potatoes hand cut, air fried to crisp outside, fluffy potatoes inside and uses just one teaspoon of oil!
Brown Butter Mashed Potatoes – rustic, creamy, cheesy drizzled with brown butter and fresh sage.
Muffin Tin Potato Stacks – thinly sliced potatoes with crispy, golden edges and soft, tender insides baked in a muffin tin. Tasty side dish appetizer.
Yukon Gold/Sweet Potato Au Gratin – both Yukon gold and sweet potatoes thinly sliced in a creamy, silky gruyere – fresh herb sauce.
Air Fryer Baked Potatoes – Steakhouse style baked potato cooked in the air fryer! Perfect crispy skin with fluffy soft potato inside. A classic side goes with anything!
Grilled Foil Potatoes – ranch seasoned diced potatoes and onions grilled in foil and topped with crispy bacon, gooey melted cheese and sour cream. Make in the grill OR oven.
Enjoy!
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Au Gratin Potatoes
Ingredients
- 4 tablespoons butter divided
- 4 cups russet potatoes thinly and evenly sliced
- 3 tablespoons flour
- 2 cups whole milk
- 1 teaspoon lemon zest
- 2 cloves garlic grated
- 1 teaspoon fresh thyme finely minced
- 1/2 cup onions finely chopped
- 1 teaspoon salt or to taste
- 1 cup white cheddar cheese shredded
- 1 cup smoked gouda shredded
Instructions
- Preheat the oven to 375° then butter a 2 quart baking dish using one tablespoon of the softened butter.
- Peel and thinly slice the potatoes then set them aside then shred the cheeses and combine in a small bowl.
- In a small sauce pan melt the remaining 3 tablespoons of butter then sprinkle in the flour and cook 1 minute. Whisk in the milk then add the lemon zest, grated garlic, thyme, onions and salt. Simmer 2-3 minutes or until the sauce is smooth, stirring occasionally and allowing the sauce to thicken.
- Reduce the heat and stir in 1 1/2 cups of the cheeses.
- Place half of the potatoes in the buttered baking dish overlapping them, then pour half of the cheese sauce over the top.
- Repeat with a second layer of overlapping potatoes and the remaining cheese sauce then sprinkle the remaining grated cheese. Bake uncovered 45-60 minutes or until the potatoes are tender and lightly golden.
Mary says
Absolutely love potatoes and these “scream my name”…delicious recipe! This could be my whole meal and any leftovers for breakfast! Pinned. Thanks for sharing. Chat soon
Bernie says
Hey there – I’m with you, friend – a whole meal of Au Gratin Potatoes! Thanks for stopping by. Enjoy the rest of the day!
Aubrey says
Can you make this ahead of time and bake day of?
Bernie says
Hi Aubrey – yes you can assemble it a day ahead. After assembly, cover the dish tightly with plastic wrap, pressing the plastic wrap right onto the potatoes so you get a good seal. This will help with discoloration. Refrigerate the dish, then bring it to room before baking (about 15 minutes on the counter). You may see a little discoloration when you bring it out of the refrigerator but it won’t be noticeable after baking.
Barbara says
You had my attention at gouda!!
Bernie says
Yes Barbara! We are kindred spirits 🙂 – Gouda on anything makes it better. Love to hear from you if you try the recipe! Enjoy the day.
Jennifer says
Can you use heavy cream instead of whole milk?
Bernie says
Hi Jennifer – yes – you can sub in heavy cream for the whole milk. You’ll have a much richer sauce for the potatoes – it’s personal preference what you’re looking for. 🙂
Julie L. says
Ok, I REALLY wanted to make this, bit due to current crazy conditions, I had to settle for medium cheddar, monterey jack and no lemon. Otherwise I followed the recipe. It was WONDERFUL! I will definitely make again and hopefully next time the store will have gouda!
Rose says
How do you measure sliced potatoes? Does anyone know how many pounds would render 4 cups?
Bernie says
Hi Rose – it takes about 2 to 2 1/2 pounds of potatoes to make 4 cups sliced. Hope this helps – thanks for stopping by 🙂
Michele says
Mine came out way too salty. Could it be the type of cheese? I didn’t have regular cheddar or gouda, so used some WSU cheddar we had on hand, which is a rich sharp.
Bernie says
Hi Michele – yes, it could definitely be the change in cheese. The blend offers a milder taste – rich, sharp cheddar will have a bolder, saltier flavor.
Jill says
Do you think regular gouda would work? Sent hubby to the store and that’s what he brought back.
Bernie says
Hi Jill – regular Gouda would be great too! Thanks for reaching out – Bernie
Jill says
Thank-you! Very helpful!
Bernie says
You’re very welcome Jill 🙂
Tanner says
If I wanted to feed 12-15, would you double or triple the recipe? -T
Bernie says
Hi Tanner – thanks for reaching out. This is really good question – it depends on a few factors: (1) the appetites of the people you’re serving. Are some of them kids that will only eat a little or no potatoes? Do you have some big eaters coming? (2) What else are you serving? If there are several other dishes guests will probably only take a small spoonful of everything so they don’t miss any of the delicious food you’re serving. (3) Do you want leftovers? If so you can either triple the recipe OR make an extra pan to have for yourself the next day. If you’re going to triple the recipe, I recommend using 2 pans. If the potatoes are layered too thick, they’ll have a hard time cooking completely. I hope this helps – Bernie