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Scalloped Potatoes

5 from 2 votes
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Soft, tender, thinly sliced Scalloped Potatoes are flavorful as can be in a creamy mixture, then coated with freshly grated cheddar cheese and baked to bubbly golden brown perfection. Drooling yet?

Chopped chives garnished a casserole dish filled with browned scalloped potatoes.

I think scalloped potatoes might just be my favorite side dish ever. They’re tender, layered sliced potatoes with all the right creamy and flavorful fixings. Plus, the browned cheddar cheese on top just elevates things to an even more delicious level! This recipe is also super simple to make, although it looks (and tastes) like a ton of effort went into it.

I make this potato side dish all the time for another major reason – it pairs well with just about everything! Whether it’s my favorite Instant Pot Turkey Breast or mouthwatering Mississippi Roast, cheesy baked scalloped potatoes accompany whatever it’s paired with perfectly. The only issue is, sometimes it garners more attention than even the most delicious entrees!

Something else I enjoy about this potato dish is the leftovers. In the morning, I like to reheat scalloped potatoes in the microwave and enjoy them with some sunny side up eggs! They’re also great as a midday snack the next day, AND they reheat well int he microwave. Thanksgiving really is all about the leftovers you munch on all week, right?

Scalloped potatoes have been sliced into, revealing a perfectly cooked center.


  • Butter – I like using unsalted to avoid too much sodium.
  • Onion – I use white, but yellow may be substituted in a pinch.
  • Garlic – You can use pre-minced… I won’t tell.
  • Salt – Just a pinch!
  • Black pepper – Keep in mind that freshly ground black pepper yields the best flavor.
  • Paprika – Normal paprika is what’s called for, but smoked can be used as well for additional flavor.
  • Thyme – Dried, not fresh.
  • Flour – All purpose will get the job done.
  • Milk – I use whole milk, but skim or even oat will also work.
  • Sour cream – Regular or low fat are both fine.
  • Cheddar cheese – Grate it yourself straight from the block for the best results. Trust me on this one!
  • Potatoes – Yellow potatoes will yield the bets flavor and consistency.
A portion of scallop potatoes is being lifted from the casserole dish.

Why do I need to freshly grate the cheese?

Bagged pre-shredded cheese has a powder called cellulose on it that prevents it from sticking together as one big clump. So when it bakes, it’s still in pieces and doesn’t fully melt together. Also, freshly grated cheddar cheese just has so much more flavor, too!

A green tea cloth is placed next to a plate that has a portion of scallop potatoes on it.

How long will scalloped potatoes stay fresh?

In an airtight container, any leftovers you have will stay fresh for up to 3 days. Like I mentioned earlier, these potatoes are just fine reheated in the microwave! However, back in the oven is even better and will keep the cheese crispy on top.

A fork is on a plate with a serving of scalloped potatoes.

Hungry for more savory potato recipes?

Garlic Mashed Potatoes

Roasted Parmesan Potatoes

Poblano Potato Gratin

Twice Baked Loaded Ranch Potatoes

Scalloped Potatoes

Soft, tender, thinly sliced Scalloped Potatoes are flavorful as can be in a creamy mixture, then coated with freshly grated cheddar cheese and baked to bubbly golden brown perfection.
5 from 2 votes
Prep Time: 25 minutes
Cook Time: 15 minutes
Bake time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6
Author: Julie Chiou
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  • 2 tablespoons (28 g) unsalted butter
  • ½ large white onion, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika powder
  • ½ teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 ½ cup (355 ml) milk
  • ½ cup (115 g) sour cream
  • 2 cups (226 g) freshly shredded cheddar cheese, divided
  • 4 large yellow potatoes, 1 ½ pounds, peeled and sliced into ¼-inch thick slices


  • Preheat the oven to 400 °F (204 °C)
  • Melt the butter in a large skillet over medium heat then add the onion and cook until it becomes translucent.
  • Add the garlic, salt, pepper, paprika and thyme to the pan and cook just until the garlic becomes fragrant, about one minute.
  • Add the flour and whisk until it starts to turn a light brown color then add the milk and sour cream and stir until it starts to thicken.
  • Add 1 cup of the cheese to the sauce and stir until it’s fully melted.
  • Pour 1/4 of the mixture into a 9 by 13-inch baking pan or casserole dish and spread it out evenly then layer in 1/3 of the potatoes.
  • Pour another 1/4 of the mixture on top then sprinkle 1/3 of the cheese on top followed by another layer of potatoes then sauce, then cheese, then potatoes, then sauce and the remaining cheese on top.
  • Cover with nonstick foil and bake for 45 minutes then remove the foil and bake for another 20 to 30 minutes or until the top starts to bubble and the potatoes are tender.
  • Let it cool for 30 minutes to an hour before slicing and serving with freshly chopped chives for garnish if desired.

Recipe Notes

These scalloped potatoes can be stored in an airtight container in the fridge for up to three days.


Serving: 1 serving | Calories: 367 kcal | Carbohydrates: 28 g | Protein: 15 g | Fat: 22 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 66 mg | Sodium: 477 mg | Potassium: 651 mg | Fiber: 3 g | Sugar: 5 g

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