Look No Further for Creamy, Cheesy Scalloped Potatoes

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Make these creamy scalloped potatoes for your next dinner party side.

Julia Levy

Updated on September 7, 2023

Tested by Liv Dansky

Scalloped Potatoes — Photo:
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco

Active Time:

15 mins

Total Time:

1 hr

Servings:

6 servings

Bake these rich, creamy potatoes until they are golden brown and add a few chives on top to make this easy side dish.

Frequently asked questions

What are scalloped potatoes?

Scalloped potatoes are an easy side dish made with thinly sliced potatoes baked in a rich, creamy cheese sauce.

Make ahead

You can prepare these potatoes up through step 3. Transfer the potato mixture to the prepared baking dish and let cool completely. Cover with aluminum foil and refrigerate for up to 24 hours. To finish the potatoes, keep the dish covered with foil and bake in an oven preheated to 425°F until heated through, about 20 minutes. Remove the foil, sprinkle with remaining 1 cup cheese, and continue to bake, uncovered, until bubbling around edges and the top is starting to brown, about 20 minutes longer. Garnish with chives and serve.

Notes from the Food & Wine Test Kitchen

We love how cheesy these potatoes taste, but don’t worry if you don’t have two kinds of cheddar. Use all sharp cheddar, all mild cheddar, or whatever mixture you prefer. Use a mandoline to get even slices on your potatoes (a safety glove will protect your fingers). Do not prep your potatoes ahead and store them in water; the starches are crucial for the thickening of the cream sauce.

It’s important to wait about 15 minutes after baking these potatoes to serve them. That time allows the cheese sauce to firm up just enough so that each scoop of potatoes holds its shape.

Recipe tips

Use a mandoline to get even slices on your potatoes.
Use all sharp cheddar, all mild cheddar, or whatever mix you prefer.
Do not prep your potatoes ahead and store them in water; the starches are crucial for the thickening of the cream sauce.

Recipe variations

Use Yukon Gold potatoes instead of russets, but slice them 1/8-inch thick instead of 1/4-inch. Stovetop cook time might differ.

How to store

Refrigerate, covered, for up to 1 week. Reheat in the microwave or oven.

Ingredients

Cooking spray
6 ounces aged extra-sharp cheddar cheese (such as Old Croc), grated (about 1 1/2 cups)
2 ounces cheddar cheese, grated (about 1/2 cup)
2 pounds russet potatoes, peeled and sliced crosswise into 1/4-inch-thick rounds (about 5 cups)
1 1/4 cups heavy whipping cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 medium garlic cloves, smashed
2 (3-inch) thyme sprigs
2 tablespoons chopped fresh chives, plus chives for garnish

Directions

Preheat oven to 425°F. Spray an 8-inch square baking dish with cooking spray.
Combine cheeses in a medium bowl. Set aside.
Bring potatoes, cream, milk, salt, pepper, garlic, and thyme to a simmer in a large saucepan over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are mostly tender, about 8 minutes. Remove from heat, and gently stir in chives and 1 1/2 cups cheese mixture. Discard thyme sprigs.
Transfer potato mixture to prepared baking dish, spreading into a relatively even layer; sprinkle with remaining 1/2 cup cheese mixture. Bake in preheated oven until bubbling around edges and top is golden brown, 20 to 25 minutes. Remove from oven, and let cool at room temperature for 15 minutes. Cut additional chives into 1-inch pieces, and garnish.