Cheesy Scalloped Potatoes (Au Gratin)

These Easy, Cheesy Scalloped Potatoes are smothered in a creamy cheese sauce and baked to perfection. With a quick shortcut, this classic side dish takes less than an hour from start to finish. They are sure to be a hit at your holiday feast.

Cheesy Scalloped Potatoes are our favorite way to make potatoes. My cheesy potato recipe is a perfect side dish to pair with any meal, especially Easy Baked Glazed Ham and the Best Thanksgiving Turkey Recipe. While they are technically au gratin potatoes, you’ll love this recipe no matter what you call it!

An overhead image of cheese covered sliced potatoes with paprika and parsley

EASY, CHEESY SCALLOPED POTATOES RECIPE

My grandma was known for her comfort food cooking. From authentic German Spaetzle and Hungarian dishes to American classics like these Easy Cheesy Scalloped Potatoes, each recipe she cooked was her pride and joy.

In our family she was known for certain dishes, like her Shortcut German Potato Salad and her Zucchini Bread, among others. She never had to follow a recipe – she knew each one like the back of her hand. Which of course leaves us trying to recreate the flavors she made. Thankfully we cooked with her enough that we are usually successful.

I remember the first time I cooked this Scalloped Potatoes recipe on my own. It was for a Christmas party that I was hosting at my home, and it was the first Christmas since my grandma had passed away. My boss was bringing the ham, so I knew I had to make my grandma’s cheesy potatoes recipe. I did and they tasted just like hers…which of course made me cry as I ate them!

Cheesy Scalloped Potatoes in a large casserole dish with a wooden spoon

How to Make Cheesy Scalloped Potatoes

I love this recipe because it’s super easy and tastes better than any cheesy potato casserole I’ve ever had. That could be due to the massive amounts of fresh Cheddar cheese in the rich, creamy sauce, but who knows?

  1. BOIL THE POTATOES. Most potato casserole recipes I’ve seen (au gratin or scalloped) use raw potatoes and bake the casserole for over an hour, up to an hour and a half or more! The potatoes take quite a while to cook so that lengthy time was necessary. My grandma boiled the potatoes whole and unpeeled for about 20-25 minutes, to cook them most of the way through. Then she would peel them when they were cool enough to handle and slice them with a paring knife.
  2. MAKE THE CHEESY SAUCE. Make the cheese sauce – a basic bechamel sauce with grated cheddar added – while the potatoes are boiling. Start with a roux (melted butter and flour, cooked until golden), add milk and simmer until thick. Stir in shredded cheddar cheese until it melts. Since this is a cheesy potato recipe, the cheese is important! Make sure you are using fresh shredded off the block sharp cheddar cheese.
  3. LAYER AND BAKE. Layer the sliced potatoes and cheese sauce in a large casserole dish and top with more grated cheddar and some ground Hungarian paprika for color. I like to add fresh minced parsley as a finishing touch, but either of these garnishes can be left off. Bake as directed until the cheese is melted and bubbly and the cheesy potato casserole is hot throughout.

A collage of images depicting steps for making au gratin potatoes

Recipe Tips and Questions

Since first posting this recipe back in 2016, we get lots of questions and reviews. I tried to address some of the most frequent questions and comments.

Why do you boil the potatoes first?

The par-boiling of the potatoes ensures that the potatoes will be creamy and soft and cooked all the way through in under 30 minutes of baking time. Unevenly cooked potatoes is the most common complaint about casseroles that start with raw sliced potatoes. You won’t have that problem with my Grandma’s Cheesy Scalloped Potatoes!

What type of potato is best?

Russet potatoes or Yukon Golds will work best for this recipe. Both will hold their shape well during cooking and will be easy to slice. I recommend peeling, especially if you’re using russets because the skin is tough, but if you’re using yukons, leaving the peel on would be fine.

Make Ahead and Freezer Instructions for Cheesy Scalloped Potatoes

  • Freezing the cooked casserole: Cool the potatoes completely and place in an airtight container. You could also freeze them in the pan, then pop them out and wrap them in foil. This applies to a full pan or leftovers. To reheat, thaw in a pan in the fridge overnight. Place into the baking dish and cover with foil to keep them from drying out. Bake as the recipe directs.
  • Freeze without baking: Prep the entire recipe right up to the baking, but instead cover tightly with plastic wrap and foil and place the whole potato casserole into the freezer for up to 3 months. To bake, thaw in the fridge for 24 hours, then bake as directed.
  • Make Ahead instructions: If you’d like to prep this Scalloped Potatoes recipe a day ahead of time you can certainly do that. Layer the casserole as directed, cover tightly with plastic wrap or foil, and refrigerate overnight. Bake as directed.

These potatoes will last several days in an airtight container in the fridge. You can reheat a large portion in the oven at the same temperature until hot, or in the microwave for individual portions.

Keep in mind that any time you are baking a casserole straight out of the fridge, it may be necessary to add baking time. To avoid this, let the casserole sit out at room temperature for 20 minutes before baking.

Hey! These Are Au Gratin Potatoes

Technically, that is correct. Scalloped Potatoes are made with a creamy sauce while au gratin potatoes are covered with cheese. However, since we kind of combine these two methods, I feel confident calling them Cheesy Scalloped Potatoes. Plus, that’s what Grandma always called them, and we don’t mess with Grandma!

This Easy Scalloped Potatoes recipe was a hit at my dinner party, and they’re sure to be a hit at yours. They are delicious with ham, turkey or even as a fancy side for your favorite steak. They also pair well with a beautiful London Broil.

A big scoop of cheesy potatoes on a wooden spoon

Here are some more delicious potato recipes to check out:

And for more amazing side dishes, try these:

icon
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes are the perfect side dish! Par-boiled instead of baked raw, these cheesy potatoes will always be cooked to creamy perfection.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 285kcal

Ingredients
  

  • 2 pounds russet potatoes
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups nonfat milk or half & half
  • Salt & pepper
  • 2 1/2 cups freshly grated sharp cheddar cheese, divided
  • Paprika for garnish
  • Fresh chopped chives or parsley for garnish

Instructions
 

  • Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
  • Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water for 20-25 minutes. They don't need to be fully cooked, but should be easily pierced with a sharp knife. Remove from the water and let sit until cool enough to handle.
  • Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.
  • Gently peel potatoes and slice into ⅛ inch rounds.
  • Place ⅓ of the potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about ⅓ of the cheese sauce on top of the potatoes. Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
  • Sprinkle with ½ cup shredded cheddar (if desired) and paprika (about ⅛ teaspoon, just for color).
  • Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
  • Garnish with fresh chopped chives or parsley, if desired. Serve immediately.

Notes

If the cheese sauce seems too thick, add more milk, just a little bit at a time, whisking it each time until you like the consistency. It should be thick, but still somewhat pourable. 
Potatoes should be able to be pierced through with a sharp knife, but not falling apart. 

Nutrition

Calories: 285kcalCarbohydrates: 26gProtein: 11gFat: 15gSaturated Fat: 10gCholesterol: 46mgSodium: 252mgPotassium: 572mgFiber: 2gSugar: 3gVitamin A: 555IUVitamin C: 6.4mgCalcium: 277mgIron: 1.4mg
Keyword cheesy scalloped potatoes

For all side dishes go HERE and for the Recipe Index go HERE

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’ve been looking for a scalloped potato/au gratin (cheesy) recipe for a LONG time. I’ve tried several through the years and this one was a hit! I did use yellow potatoes, left the skin on (because they were tiny and it was a PAIN) to peel them. I sliced them, then boiled them, did all of the other steps and it was REALLY terrific. I did add fresh chives to some of the layers to bake inside. I should have added a tad more salt, but it was perfect as a complement to our salty ham. Will keep this on hand for future holidays! THANK YOU!!!

  2. Easy to fallow, I made extra. Potatoes where easy to do, just have to watch them when boiling so you don’t over cook. Peeled easy. I added garlic, and a little bit of Sriracha for flavor.

  3. Made these for Easter.dinner.This receipe is the best ever made.Great idea pre-boiling the potatoes.So quick to make and on the table. I am going to make again without cheese. Thank you.

  4. I was so frustrated making this. I boiled and peeled the potatoes. I had planned on making 2 of these and so doubled the amount of potatoes. I even weighed them. I ended up having to use all the potatoes in one pan in order to get enough for the layers in a 9×13 pan. The potatoes were too soft to slice. Not a fan. Too many steps for me.

  5. I love this recipe. I wanted one that did NOT use bagged frozen potatoes. So thank you for the directions to cook with their skin on. I just drained, cooled and the peels slipped off easily.
    The roux came out perfectly creamy.
    I used a Colby jack and Parmesan /asiago blend.
    I added a little garlic powder to the sauce.
    At the end of baking, I sprinkled smokey paprika all over and a few green scallion rounds.
    Tasting it now. Oh 👍 yeah. Oooh Mommy flavor. (umami, lol). Very delicious. It is a keeper . I am making it for my son and his wife for a Christmas present. His request!
    Will see what he says. I think he’ll love these.

    1. I find it’s easier to cut your potatoes first before boiling them. It’s less boiling time and they don’t break up if u r not boiling them for too long

    1. Hi Helen, the flour is what thickens the cheese sauce. Honestly it will probably taste fine, but will be a thin sauce.

  6. This was pretty good! I think I’ll cook bacon on the side and sprinkle on the top after it’s cooked next time!!! **my son Johan’s idea ;)**
    And I TOTALLY agree!!! ❤️❤️❤️

    1. Possibly – I haven’t tried that but I think it’s a great idea. It would certainly look pretty. I don’t think you’d need to adjust by much, maybe just check it periodically to make sure it’s not getting too brown.

  7. Can I slice the peeled raw potatoes in the food processor first, then parboil them for 10 minutes, instead of what the recipe says?

    1. Hi Nancy, sure. Its not a method I prefer because it takes a little more time and uses a whole other appliance.

  8. When you say 2 1/2 cups of cheese do you mean 20oz or literally place the shredded cheese into cup measures? This will make a difference. Thank you! Looks so yummy!

    1. When cheese is listed in cups, it means to shred it into cups. 8 ounces of cheese will give you about 2 cups.

  9. I haven’t tried this yet, my comment is about trying to print the recipe from a PC laptop computer. I’m just on my home network and other printing works. But the “”print recipe” button simply takes me back to the top of the page. I was successful in printing from my iphone so I look forward to trying the recipe! Just wanted you to know.

    1. Hi Chris, I’m glad you were able to print from your phone. I’m not sure why it wouldn’t let you print. It’s working for me. Maybe try clearing your cache?

    1. Hi Vanessa. I’m so sorry – this recipe was recently updated and somehow the time for boiling was deleted. You need to boil them for about 20 minutes, but at least until they can easily be pierced with a knife.

  10. I wanted this to be the answer to having cheesy potatoes in less time. I am one person, so I used one potato, I followed the directions exactly. At one hour, the potatoes were still hard. Very disappointed.

    1. I’m sorry it didn’t work out for you, but if the potato was boiled first, and then thinly sliced and baked, there’s no way it would take over an hour to cook.

  11. This looks like the perfect recipe. I am wanting to make it for New Year’s day as something different as a side dish. Can heavy cream be used instead?

    1. You can use heavy cream, but might want to use a combo of cream and milk or cut back a little on the flour as the cream will make the sauce thicker.

  12. It’s thanksgiving in Canada so time to make these delicious potatoes again!! I adore this recipe. Do you think I can prep it all the day before and then just bake right before serving? I’m wondering how the sauce will hold up in the fridge overnight.

    1. Yes, you can make it the night before. Just take it out of the fridge about 30 minutes before baking, then bake as directed. It should be just fine. Enjoy!

  13. These were great! I added tarragon to the cheese sauce and then topped with shredded provolone just to change it up a bit and it was great. It would have been great with the original recipe as well. Great directions and such a great idea to par boil the potatoes – that’s a new one for me and will do it each time now. Thank you!!

  14. Wow, lovely recipe, looks great, tastes great, and even more I have very happy children, definitely one of our favourites
    Thank you

  15. I made this recipe for my family and they loved it. For a more creamy sauce I used half and half and heavy cream. It was absolutely delicious.

  16. Thank you for this recipe! My dad used to make it, and I never learned the recipe before he passed away. I didn’t know it was a German recipe but that makes sense, my dad’s ancestry is German. I’m making this today!!!

      1. Such good memories! Also, I can’t seem to stop making it! ? As soon as I make a batch, it gets eaten. So I have to make more. Thank you for bringing back a recipe I thought was gone forever, and for helping me pass it along to my children.

  17. Made these tonight for our family Christmas to go along with my ham. They were easy to make and were amazing. I added some spices that I like such as garlic and some green onion on top. Very easy to customize and I loved the pre boiling potatoes so I didn’t need to worry that they were cooked through. Just waited for the cheese to start lightly browning on top. I made and assembled placed in fridge and cooked few hours later and they were great!

  18. I made these for Christmas and they were a big hit. I changed the process a bit. I wanted to slice them on my mandoline, so I peeled and sliced them first, then boiled the slices for about 10-12 minutes. My slices were on the thicker side. I drained them, returned them to the pan, and then added the cheese sauce, so the potato slices were covered evenly with sauce, and transferred them into my baking pan, rather than layering. This way I didn’t have to let the potatoes cool down first, and they baked beautifully. Thanks for the tip of cooking the potatoes first! They were very creamy, and not at all dry, hard or cooked unevenly.

  19. So I am going to make for 11 people. Approximately how many russet potatoes are in 2 pounds and will this be enough for 10 adults and 1 child? Should I just add 1 pound more potatoes and 1/2 more of other ingredients? Thank you!

    1. The 2 pounds will make roughly 8 servings. However, you could probably stretch it to 10 people if there are a lot of sides.

  20. Kristin,

    I made these tonight for Christmas Eve dinner tomorrow. They look great so far. I will let you know how they taste. I made six pounds of potatoes and adjusted the recipe for the cheese sauce.

  21. My grandmother was also Hungarian and German. Everybody tells me that I am a wonderful cook but I believe this is attributed to my grandmother putting me on a stool in the kitchen when I was 2 years old I can make her biscuits and gravy so well that my friends call me Miss biscuit. Thank you so much for this recipe I was looking for an easy cheesy potato recipe to serve with my ham dinner tonight and I think this will do just wonderful and I think my grandmother would be proud of you. Thank you so much!

  22. Hi, I’m making this for xmas eve to go with my ham. At what point can I freeze this recipe? As I want to do as much beforehand as possible. Thanks xx

  23. I plan on making your recipe and taking it to a Christmas Eve dinner.
    Your instructions say to serve immediately.
    Will it keep about an hour or so after cooking??
    Thanks for your help.
    Elaine

    1. It will keep. They are just best served right away as the cheese sauce can thicken a bit. Cover them with foil and keep warm as much as possible.

  24. This was awesome! I added some chopped ham to the sauce. I don’t think 2 lbs of potatoes was quite enough. I could have fit several more in. But the only reason I’m complaining about that is because this was so good and I would have loved it if it had filled up the pan, haha! I also boiled my potatoes longer because I live at a high altitude. So maybe I didn’t slice them as thinly as I was supposed to. Thanks for the great recipe!

  25. Hi. This is my first time making this potato dish. I will be making for eleven people. Very excited to put these on my table. I’m hoping everyone will love them.

  26. Hi Kristin, Im making these for Thanksgiving and had a quick question. You recipe is for 8 servings. I’m having around 24 guest so I will be making three of these in three different containers. My question is once I place all three in the oven should I change the temp on the oven should I cook it longer but keep the same temp? Im not sure what to do! Thanks for your help!

    1. If you’re making a lot of sides, you could probably get away with just two 13×9-inch pans. However if you’re not, then yes, go ahead and do three pans. You may need to cook them longer, but probably not by much.

  27. Your cooking time is definitely not true. I cooked them for 45 mins (your suggested time was 20-25mins) and they were still hard potatoes. So your “quick” recipe isn’t actually quick. Just wanted to let you know..

    1. They work in my kitchen perfectly every time. The reason they would be hard would be either they are really large and didn’t cook enough in the boiling water, or they were cut to thick. Oven temperature also can vary.

  28. Hi Kristin, First off I followed your recipe for the Thanksgiving Turkey and got great compliments on it and it was my first time cooking a turkey so thank you soooo much! This time around I will be cooking the Turkey but also making this recipe (EASY CHEESY SCALLOPED POTATOES). My question would be would I be able to make this recipe the night before and store it in the fridge and then cook it right before we decide to eat? Only reason I ask is because since i’m already making the turkey and only have one oven I wouldn’t want to cook both at the same time.

    Thank you! and happy holidays!

    1. Hi Jonathon, yes you prep the scalloped potatoes the night before and cook them the day of. I wouldn’t bake them the day before though because they won’t be as creamy.

  29. This looks amazing! I’ve been searching for a good cheesy potato recipe for years, so I’m excited to try it for Thanksgiving. My sister in law has to eat gluten free, so is it possible to use an all purpose gluten free flour for the cheese sauce? That way she can give it a shot too. I try my hardest to have some dishes that we can all enjoy without too much tweaking. Thanks!

  30. Hi.im making it now.i c you have no measurements for ingredients.im winging it.also u don’t say if it’s baked cover or not.im covering to keep cheese from burning.cheers.P

    1. I’m not sure I understand what you mean by no measurements for ingredients. They are all correct in the printable recipe card. You bake uncovered.

  31. I’ve been searching for a cheesy potato recipe for ages! Made these with some steak the other night, and they were delicious! I followed the recipe to the letter, and it did not disappoint. Next time, I may add some red pepper flakes, or even experiment with different types of cheese combos with this recipe as the base. Thanks for sharing with us!

  32. I don’t have a printer to print these out. Is there a way I could get this delicious looking recipe emailed to me? It’s the scalloped potato recipe

  33. Delicious! The only change I’ll make next time I cook this is I’ll probably increase the cheese sauce a bit, maybe by 1.25 or 1.5 times. I think I might just be a cheese fiend though lol

    Thank you for this recipe!

    1. This taste just like baked Mac and cheese, but with potatoes! I did add a little more cheese sauce because I love my food extra cheesy.

  34. Can I prepare it the day before and bake it the last 20 min the next day? Or should I cook it thru and reheat the next day?

    1. You can prep it, cover it, and refrigerate it til the next day. Then bake according to the instructions. Be sure and take it our of the fridge about 20 minutes before baking to let it come to temperature.

    1. Yes, just make sure to cover it tightly when storing, and take it out about a half hour before you put it in the oven to bring the temperature up.

  35. Just made the cheesy scalloped potato’s
    So simple
    I added broccoli and oh how yummy!
    Kudos to you!!!! Ty

  36. You’re so right, don’t argue with grandma! My husband loved it and I will log this recipe because it is a true hit! It’s so neutral, it’ll go well with anything! Thank you for sharing! God bless you and your family!

  37. Very easy and delicious!!
    This my 2nd time making scalloped potatoes in my lifetime and I’m 51. The first time I attempted was about 20 years ago and the dish was a disaster. I’ve been afraid to try again until tonight.
    I should have baked a little longer and added more salt but all in all I’m thrilled. 5 stars in my eyes and my family’s.
    Thank you so much for sharing this recipe.

  38. I have quite a few cans of sliced new potatoes that I wanted to do something with. I thought I would do maybe some scalloped potatoes or Au gratin with these. but I’m not an experienced cook. do you have a super easy recipe that is idot proof

  39. I made these for our Easter dinner and they were absolutely amazing!!! I didn’t do the parboiling first which i regret! Took about 2 hours to bake because i doubled the recipe. I will definitely be making these often but i will follow the boiling instructions first. Thank you for the wonderful recipe!! Oh im making your indian fry bread recipe next to go with a veggie stew im going. To make.

  40. I made this for dinner tonite with ham! Sooo perfect! Everyone loved them! Thank you for sharing Grama’s amazing recipe and “parboil” tip!!!

  41. I didn’t like the texture of these potatoes. They were like baked potatoes with a cheese sauce. Not what you would expect of a scalloped potato dish.

      1. i think that she over cooked/boiled the potatoes, which caused them to be like mashed potaoes. i cooked made them for dinner and i loved that ALL the slices were cooked through.

    1. Great recipe! I agree that the potatoes she used were probably overcooked. I find russets can get mushy and can be of a grainy texture. Suggestions: Reduce parboiling and cooling times. Could be size of the potatoes as well; they can vary so much. Or, use California or Michigan white potatoes or even red potatoes; any of these are a firmer texture than russets. I prefer them for most potato dishes including potato salads. Just my preference. Thanks again, I love your recipes.

  42. Made these potatoes today for Easter Dinner and they were a huge hit. I made a double batch to serve a large group and they turned out delicious. Thanks for sharing your recipe.

  43. Can’t wait to try them. They look a LOT like the potatoes that we make, but, like most home recipes, the amounts aren’t written down, do I found your recipe so that I would have an idea of how much milk and flour to use. Thanks for posting!

  44. Tryin this recipe for my Easter dinner tomorrow..be different with the cheese also going to add green onion in between the potato & cheese sauce..Sprinkle some on top also with the grated cheese..Thank u

  45. Hi Kristen. Great recipe but i even shortened it still. I peeled the potatoes and then sliced them with a mandolin and put half the batch at a time in boiling water for two to three minutes. Potatoes were firm but cooked then rinsed in cold water.

  46. Am I able to par boil the potatoes the night before and let them cool in the frig overnight. Does that effect the dish any?

  47. So can I put the entire cheesy scalloped potato casserole together on Saturday, keep in the fridge, and bake it on Sunday?

  48. My Cheesy creamy scalloped potatoes turned out good. I think I added too much cheese as I am a Cheese Head here in Wisconsin. Thank you for the recipe!!!

  49. One of my guests for dinner is gluten free. What substitute to wheat flour do you recommend? These look delicious!

    1. Flour is used to make the roux for the cheese sauce. I haven’t made it with anything else, so I’m not sure what a good substitute would be. This may not be the best recipe for you, sorry.

    2. Half the amount of cornstarch. So for this recipe, you’d use 1/8 cup. And rather than cooking it in the butter, you’d whisk it into the milk.

    3. I made these last night with gluten free all purpose flour and they turned out just right. It is a bit gluey in the pot but bakes up fine!

  50. I love that these potatoes are boiled first. Lately baking potatoes have been hard to gauge time wise. I’m not sure if its when they harvest or transporting. I also love the simple rue start to the cream sauce. I make my Mac and cheese very similar. Recipe is a keeper! Thank you

  51. Hi — Just made your recipe — I added a finely sliced onion between layers and I cooked 3 carrots for extra veggies — it is now bubbling away in the oven — smelling delicious I might add — your recipe for the cheese sauce came together so quickly. Thanks

  52. I found these potatoes to be pretty tricky to cook, peel and chop. The end result was also very bland. :

  53. These were so delicious! I followed the recipe exactly as written. As delicious as these potatoes were, they were even better reheated the next night. My husband made many comments about how wonderful they were. Thank you for sharing this recipe!

  54. Made these tonight and they were a total fail :(. I cooked the potatoes first for 20 minutes and even put them in the oven for 35 minutes and they were still wayyyy undercooked and kinda crunchy. Maybe I cut the slices too thick?

  55. Kristen, I will be making your recipe for a dinner party in a few days. It looks easy and the reviews are wonderful. Can I add a second cheese? So many people are using gruyere. Do you think this would work?

  56. I am looking to make these for Valentine’s Day (don’t judge my last minute menu planning). I was planning on using a heart cookie cutter to give them the little extra. One worry I have is if they will be able to maintain shape after being boiled or will they be too soft?

  57. Your grandma was a genius! Bless her for teaching you and bless you for sharing! I would never have thought of par baking the potatoes, or considered that the base of the cheese sauce was just a beschamel! Doors have been opened. I’m so excited to make dinner!

  58. I am cooking lunch for 300 scouts and want to do cheese potatoes. I am a good cook, often cook for large groups but certainly not a chef. I was thinking because the potatoes are partially cooked I could fix them up the day before and bake them the next day with out any discoloring of the potatoes. They will be in large foil catering type pans.

  59. I am trying Your GramMa’s Easy Chessy Scalloped Potatoe stonight.
    You will have to wait to get a rating after I get one from My Sister & Bruhlaw, She had some surgery and he wanted some scalloped potatoes and baked chicken wings. Yours looked so scrumptious, I just might have to try 1 spoonful, that wont miss it… lol. You wouldn’t just happen to have a baked chic wing recipe somewhere or do You?

  60. This was also my first time making au gratin potatoes. I loved the creaminess of the cheese sauce. I added real bacon bits. My husband went for third helpings. Very easy and now a part of my cooking arsenal!

  61. First time making Au Gratin potatoes, this is such an easy great recipe. I used a mandolin, that helped too. Will be making this again for sure!

  62. Making this for a neighbor recovering from surgery. Looks great and the pre cooking of the potatoes is a great idea.

  63. Thank you for writing this. It is really helpful for my cooking career. I am actually in search for a dish that would best represent my love for cheese. This recipe would be one, I guess. But first, I have to make sure I know how to cook it.

  64. My mom always used to make cheese potatoes with ham. She didn’t use a recipe, but I need one. The first recipe I found included Velveeta—bleah! That wasn’t it. Luckily, this one came up next. I remember asking my mom years ago how to make cheese potatoes; she said “First you make a roux…” Never mind. If a recipe contained an unfamiliar French word, I bailed. Turns out the roux—the entire recipe—is pretty easy and doesn’t take long. These ARE Mom’s cheese potatoes! Thank you!!!

  65. They were easy to make. I did though peel and slice them up and only had to cook them about 3.5 minutes in boiling water and then rinse them off in cold water to stop the cooking process. Any nutritional value?

    1. Refrigerating will cause the cheese sauce to thicken more, so I wouldn’t recommend it. You could let it sit on the counter for an hour or so before baking, if that helps.

  66. Thank you Kristan. I’ve been looking for a recipe like I remember from helping my Mom in the kitchen. My mom put two bay leaves in the sauce.

  67. I made these and they are delish. Grandmas really know how to cook and thank God they taught us thing or two. This recipe even satisfied my persnickety fiance, so kudos to your grandma. Will definitely make this recipe often.

  68. These are Potatoes Au Gratin. Scalloped potatoes do not have cheese in them. It’s frustrating finding so many people who don’t know the difference. If I was looking for a recipe for potatoes au gratin, I’d try this but my stepson can’t have cheese.

    1. I do know the difference, and that’s why they are titled “CHEESY Scalloped Potatoes.” It’s what my grandma, who gave us her recipe, called them, so that’s what we call them. If you’re not looking for cheesy, you probably wouldn’t want to click on this recipe.

  69. Hi Kristin, I have to make enough for about 26 people for tomorrow night, 2 questions: should I triple the batch and can I do them in a Roaster oven?
    I was thinking of making today and just reheating tomorrow afternoon…any thoughts?

    1. You can triple the batch and bake in three separate pans, but I haven’t ever baked in a roaster oven. Not sure that would work.

  70. How long in advance can I make this dish for same day serving? For instance can I put together in morning, refridge them then cook around late afternoon?

  71. This recipe sounds easy and delicious so I’m going to give it a try for Christmas this year. I want to cook the potatoes the day before so they will be cold when I go to peel them and make the dish. Do you see a problem with this?

  72. Hi! Do you think you could make these (including baking) a day ahead, refrigerate, and then reheat on the day you are serving?

  73. Can i peel the potatoes first before I boil them but not boil them to long or then they’ll be mashed potato’s instead then slice them after words?

  74. I’m so excited to try this for our Christmas dinner. Have you tried peeling the potatoes before par boiling? Thank you for the recipe?

  75. My scalloped potatoes are dry and under cooked. If I add milk to it and cook it again for half hour will that work? I want to serve it tomorrow

    1. I’m not sure why they would come out dry as I’ve never had that problem. But because this recipe uses a cheese sauce, it’s tough to reheat.

  76. These are a fan favorite. After a disastrous attempt last Christmas at scalloped potatoes that seemed to take hours to cook and a sauce that never firmed up, I tried your recipe for Thanksgiving and pre-boiled the potatoes. The dish cooked up right on time and everyone loved the flavor of the sauce. I just made a triple batch today for our family party tomorrow after requests for extra to take home. This one is a keeper.

  77. hi there! I am looking to make some dishes ahead of time for a big Holiday gathering. Your recipe looks incredible and I love the idea of cooking the potatoes ahead of time. I have a quick question: Do you think it would be ok to prepare everything and then freeze it before baking? I could then thaw the day before the event and bake when ready? Any thoughts would be greatly appreciated!

  78. These are TO DIE FOR!!! I used whipping cream instead of the full amount if milk. So i used 3/4c of milk and 3/4 of heavy whipping cream.

  79. I made these yesterday for Thanksgiving. They were so good, everyone loved them. As a side note, I will be using the cheese sauce part of this recipe to make macaroni and cheese. It’s that good. Thank you!

    1. Hi Anna, Because potatoes can vary quite a bit in size, it’s difficult to say how many are in a pound. I usually buy the 5 pound bag and use roughly half of the bag. But if you want to be precise, I’d suggest weighing them at the grocery store.

  80. I just made this dish today for Thanksgiving dinner. I followed the directions except that I used shredded Parmesan cheese on the top because I didn’t have any more cheddar. I also added about one cup of cubed ham. It was delicious and everyone really liked it. I will definitely make this dish again.

  81. Hi I have just finished your dish. All I have to do is put it in the oven. I just know that it is going to be delicious. My husband gets home around 1130pm. He works as a oyster schucker in Dania Beach, Florida. By the time he gets home, he is ravenous. He only picks at work. He says it is not comfortable for him to eat there. I try to have something delicious waiting for him. Tonight there is a pork loin cooked on sauerkraut that has white wine, onions,garlic, apples and caraway seed in it. I know he loves rice but I think you need variety. I bet these will be a home run.

    1. Yes, you can prep ahead of time and jut add 10 minutes to the cooking time if straight out of the fridge. This method can thicken the sauce a little too much though.

  82. I do it a bit different. I use small red potatoes. I just cut the four sides then very thin potatoes. My sauce is heavy cream 1/4 stick of butter and cheese that you like. I also had a 1/4 cup ricotta cheese left over,. Threw it all in a saucepan. Put potatoes down sauce on top,. Stir and put bread crumbs on top. Cook about 1 hour then add more cheese on top for another 15 minutes or so. I put it on between 375 and 400. Also added ham

  83. Made them last night for dinner. Huge hit!!! I added cooked and crumbled bacon, but otherwise followed your directions exactly. Super delicious. Thank you!!

  84. Amazing recipe! I did add fresh 1 small chopped onion to the milk along with 1 clove of garlic. It gave it some flavour

  85. Can these be frozen? I like to stock up on freezer meals and sides so I can just pull them out and go.
    Thank you!

    1. I am hesitant to recommend freezing anything with cheese sauce as it can easily separate. If you want to freeze it though, let it cool completely, then cover with foil and put the whole pan in the freezer. Once frozen, pop out of the pan and place into a freezer bag or storage container. Keep frozen up to 6 months. To serve, place back into the pan (or one of a similar size and shape) and heat until bubbly at the same temperature as called for in the recipe.

  86. Kristin, I know the recipe says to serve immediately, but I have about a 30-40 minute drive to our dinner location. Do I use foil to keep it hot?? Thank you!

  87. These were great! To save even more time I used gold potatoes and left the skins on. I sliced them and cooked them in a bowl with a few tablespoons of water in the microwave until soft. Then followed the rest of the recipe. Easy, creamy, cheesy…yum!

  88. so so so good! i’m amazed! i even used low fat cheese and it’s still sooo yummy. thank you for this recipe! i’m going to use it every other night i swear lol!

  89. I just love watching you cook and I love making your recipes, but before your cooking show, I loved to watch you sing!

  90. This was a BIG hit!!! I have tried to make au-gratin potatoes several times and it was never successful. I was asked last night to bring a side dish for a sukkah gathering of 30 people in central Israel today. All I had in my house was exactly the ingredients for this. I used corn starch instead of flour to make it gluten free. Everyone loved it, it was all gone in a flash! Thank you for this great recipe! Boiling the potatoes first is brilliant! On our way home my whole family said “how come you never made that for us before?!”

  91. This scalloped potato recipe is like my mom made all our lives growing up! Thanks for sharing it. I did not know how to make it and now I can and remember my mom making it at the same time. Bless you.

  92. Hi Kristin, I can’t wait to try this recipe as it is, thank you so much for sharing your grandma’s recipe!! Have you ever used another kind of cheese?

  93. Your grandma passed down a wonderful recipe. This was so good. So creamy. It melts in your mouth. I will be cooking this again. Thanks for sharing your recipe.

  94. The correct way to cook potatoes evenly is to put your potatoes in cold water and then heat the water to Boiling, and do not cover. When you put potatoes into already boiling water this is when the inside of some of the potatoes does not get cooked. I stop both of these hints online from a professional chef and they are correct. Also when I make potato salad now I peel and chop up my potatoes, then I cook them again using cold water to start. I usually sit down at my living room sofa with a bowl of cold water and I peel and chop the potatoes, while I watch TV, throwing them in the cold bowl of water as I do them so they don’t turn brown. Once I’m done I rinse them in a colander and throw them in the cold water in the pan to cook them. Once I use this method it’s great the potatoes are always cooked through. There is nothing worse then hard pieces of potato in salad or a baked potato. For the life of me I cannot remember the reason for not covering potatoes when you cook them I think I had something to do with the starch

    1. Hi Deb, Thanks for your input and suggestions. for this potato recipe, you actually don’t want them to be cooked completely through because they will continue to cook and soften as you bake.

  95. Excellent recipe! I just made some for my family & I and we all loved it. Easy recipe & came out delicious ?! Thanks so much for sharing.

    1. The flour is what thickens the cheese sauce. I suppose you could skip the sauce and just sprinkle cheese in layers, but it wouldn’t be creamy at all.

  96. I can’t wait I going to try this with tiny baby new potatoes I’m sure it will be to die for my momma was German as well and boy they are great cooks! Thank you for sharing !!

  97. I plan on making these tonight for a side to dinner. I want to add bacon and onions. Have you tried it that way?

  98. I over cooked the sauce and now it’s so thick it looks like dough.. ugh. It happened so fast. Is there any way I can fix it? Will it taste the same?

    1. Sorry this reply is late, but in the case that the cheese sauce is too thick you might be able to bring it back to a thinner consistency by adding milk to thin it.

  99. I think I may have left the sauce over heat for too long because it was really thick, especially once I mixed the cheese in. The sauce also had a floury taste even though I used your exact measurements. Any suggestions?

    1. I’m guessing you may not have cooked the flour long enough for the roux. If the sauce gets too thick, thin with a little bit of milk.

  100. Par boiling, then peeling/slicing is such a time saver over the traditional style. My husband said it’s the best cheesy potatoe’s I’ve ever made. 🙂 I’ll make again for sure!

  101. These were SO GOOD and so easy! Thanks for sharing your recipe. I will definitely be making these again.

  102. These were delicious with our Easter ham. However, I carefully measured out 2 lbs of potatoes, which was about 9 small potatoes, and there weren’t nearly enough to make 3 layers. Maybe I sliced them too thick, but I only had enough for about 1 1/2 layers in my 9×13″ pan.

  103. Hi! I am making these tomorrow for Easter dinner. Can I boil the potatoes tonight and refrigerate them to save time tomorrow? Thanks!

  104. Thank you for sharing your wonderful recipe from your grandma. Those are the best ones. I am making this recipe tomorrow for my Easter dinner! It sounds delicious! I know you have many happy memories with your grandma, as do I and this just brought me back to the time with me cooking with her!
    Thank you for sharing this with us! Happy Easter!

  105. Made this today and it turned out well . I didn’t have any non fat milk and had to use whole milk ( sauce was a little thick. Hoping if I use nonfat in future it will not be as thick. I did however add really thin raw onion in the layers and it turned out pretty good.

    I will be trying this recipe again .

  106. help..want to make this for Easter..can i make and bake night b.4 as am traveling with them thanks..

  107. Does this need to be covered with foil while baking? I plan on making this for Easter but I am going to half to double the recipe. That shouldn’t be a problem right?

    1. Nope, it doesn’t need to be covered. If you’re going to double the recipe, make it in two separate pans.

  108. These look delicious-and this recipe has been chosen as our official Easter potatoes! Been looking through cookbooks and online, and parcooking the potatoes and ease of prep have made this the winner. We’re having glazed ham so these will be perfect, everyone loves cheese here. Thanks.

    1. Yes! You’d want to let it sit out for maybe 30 minutes to take the chill off before baking. Be advised, the cheese sauce could end up a bit thicker though.

  109. My family LOVES these potatoes. Easy to follow recipes. I’ve tried three recipes so far and have not been disappointed. U are the best and I thank u for sharing. God bless u.

  110. I read a lot of comments that people may have been overlooking the roux/cheese sauce, so I was careful ( I think) not to do that, but my cheese sauce turned out stretchy and kind of like that children’s slime that everyone is crazy about.it was really hard to spread because it all kept sticking together and also to everything it touched. Did I maybe undercook it? Is that what it’s supposed to be like? It is in the oven right now, so we’ll see how it turns out soon!

    1. That can result from a few different factors, like the amount of cheese used or the amount of flour. It sounds like it thickened too much, so at that point you can add a little more milk to thin it out.

  111. Just made this. I infused the milk with cloves of garlic and added diced shallots to the butter but otherwise, followed the recipe. It was good. If you like your potatoes softer, you would like this recipe. I would call them mashed potato scalloped potatoes. I wouldn’t boil the potatoes longer than 20 minutes. Thanks for the recipe!

  112. Made this dish, followed the recipe to the red…..but my potatoes were a bit on the harder side, maybe needed to boil them longer or cut them thinner before baking??? Either way the flavor was awesome just needed to cook the potatoes a bit more.

    1. Both of your suggestions could be correct. Glad you still enjoyed the flavor. You could also have kept baking them a bit longer, but generally they are pretty soft by the time you’re slicing them.

  113. Made these this evening and they were perfect! I used baby potatoes and half & half, and halved the recipe overall (with only about 1 pound of potatoes). I otherwise followed the directions to the letter and was very pleased. Delicious! Will make again, for sure. Thank you for posting!

  114. Just came across your recipe I am lactose intolerant so do you think almond milk will work for this recipe I will sauté onion first and then add to the cheese sauce that would be the only other thing I would alter I too also used velveta in the passed but have gotten away from processed cheese as it’s very unhealthy I will be adding ham as I have left over ham and need to use it up can’t wait to try this I read some of the negative posts about the flavor of the cheese sauce it’s all about the process and taking the time to cook the sauce at a low temp so you don’t scorch it can’t wait to try this the par boiled potatoes is a wonderful idea thank you been looking for a good recipe for scalloped potatoes for some time this sound perfect have a blessed and wonderful 2018

    1. Hi Gina, Thanks for your kind words! I don’t know about the almond milk since I don’t use that myself. I’d replace with a lactose free milk if you have that, as almond milk is sweet.

  115. This is a dish I will continue to make with just a few tweaks.

    Disclaimer: It is not my intention to speak ill of this recipe; the first time through any recipe is a learning experience. I and my guests loved these potatoes! They further bind my diners to my way of cooking 😉

    I peeled Yukon Gold ‘taters before boiling for 25 minutes (next time I’ll use the mandoline to slice them, and cook them for a shorter period of time).

    Meanwhile, I made the roux.

    Not to state the obvious, but there are 16 tablespoons in a cup.

    When I make gravy, my roux ratio is 2:2:16 (by reduction 1:1:8), that is, 2 Tbsp butter, 2 Tbsp flour, 16 Tbsp liquid multiplied by how many mouths I have to feed.

    So I was suspicious when this recipe called for 4 Tbsp butter, 4 Tbsp flour and 24 Tbsp liquid, a 1:1:6 ratio. This makes a much thicker roux, and adding cheese will make it thicker still.

    Sure enough, after making the roux and adding the cheese, I had something more akin to pate a choux than sauce (yes, I make creampuffs, too).

    I added another 1 1/2 cups milk and about a cup of water. So, now I had a quart of sauce. Bland, though, because it was not seasoned.

    How many times have contestants been chopped for lack of seasoning? Unacceptable!

    So I added salt and pepper and a grind of nutmeg. Now it was buttery, cheesy goodness!

    After assembly, I had about a cup of sauce left, and there was plenty on the ‘taters. Into the oven they went, and happiness ensued. They did brown a bit around the edges, and the additional cheese on top is a terrific idea. Mandatory in my world!

    Served with ham, steamed Brussels sprouts and homemade sourdough rye bread, these were some delicious potatoes. Not my Grandmother’s potatoes (that sorcery was not passed down to me) but everyone raved about them.

    1. Hi Ken! I appreciate your constructive criticism. Every cook is different, and every kitchen is different! We love the recipe as written but I’m thrilled that you found a way to make this dish that worked for you.

  116. The scalloped potatoes were amazing.. I made them for Christmas dinner and was not disappointed.Simple and amazing! I added garlic and Parmesan cheese.. loved it

  117. Even though I haven’t made it yet, I’m giving this 5 stars because it looks so good and sounds fairly simple…I’ve got the ingredients to make this…I bought medium cheddar before reading the comment that says sharp cheddar melts better. Maybe you could edit the recipe to specify that? And I have whole milk. Figured it was a happy medium between non-fat milk and half & half. 🙂 My potatoes are russets and on the smaller side, so I’m going to boil them for 15 minutes instead of 20. I’m making a batch for Christmas Eve dinner and another batch for Christmas lunch. I’ll prep the lunch batch when I’m making the dinner batch. Wish me luck!

  118. What are your thoughts of cooking in crockpot? I’d like to make for Christmas also thinking of using red potatoes and golds.

  119. This recipe looks delicious, I can’t wait to try it. I’m planning on making it tonight to bring to my potluck at work tomorrow, would this dish be okay to be reheated tomorrow to be ate?

    1. Sorry for the late reply. Yes that would be ok, but you’d want to carefully reheat it so the cheese doesn’t curdle.

  120. So much potential but wrong, wrong! Potatoes underdone and zero flavor despite multiple check-ins. Cannot recommend. And yes my potatoes were sliced thinly enough. Flavorless and raw.

    1. Sorry to hear that. We have been using this exact recipe for 50 years and they are always delicious. Did you boil the whole potatoes? Or perhaps you didn’t boil them long enough. Salt is the other factor in the flavoring.

  121. The cheese sauce looks odd to me but I followed all the instructions! 🙁 is it supposed to be thick and chunky? That’s how it came out for me :/

    1. It should be nice and smooth. It may have cooked for too long or been too hot when you added the cheese. That can cause it to break.

  122. Do this dish supposed to be creamy or cheesy? I make this dish a lot. But reading these comments seeming if its supposed to be on the creamy side..I make a creamy but more cheesy sause and my in-laws love it..I do however, use cream of mushrooms instead of half and half or a lot of milk..again,it comes out perfect..

    1. I prefer to make the sauce from scratch rather than using a premade soup. It’s supposed to be on the creamy side.

  123. Made these tonight with ham. So tasty! I shredded a block of a cheddar/gruyere cheese = so good. I used 1 1/3 cup milk. It wasn’t the full size of the recipe (11×7 pan) but I’d add the full 1 1/2 cups next time. The milk was perfect with the gruyere – just enough richness! Added some chicken bullion seasoning to the sauce. Very tasty! Next time I might add garlic and/or onion.

  124. My mother-in-law requested this for Thanksgiving. Can I use whipping cream instead of half and half? I only have whole milk 2% and whipping cream available and prefer a creamier scalloped potato, but i could not find a recipe that uses both cream and cheese.

    1. Yes, you can really use any combination of milk/cream. Whipping cream would be fine, and would be a little richer.

  125. I peel the potatoes and put in the microwave for them to cook faster, after about 10 minutes I add the cheese mixture and put in oven for half he, this speeds the cook time of the potatoes.

  126. Thank you very much for providing this recipe! I roughly followed it and the results were delicious. By roughly, I mean that I don’t measure and I don’t time anything… I just eyeball and estimate, which is my preferred method of cooking. I used red potatoes, sliced and peeled before boiling. The texture ended up being perfect.

  127. PERFECT!! Ok, so I followed the directions to the T and my hubby just loved them. Scallopped potatoes are his favorite and I don’t make them often because ive never found a really great recipe… UNTIL NOW! THE best part is It only took, from start to finish, a little less than an hour. This is defenitley going into my bookmarks. Thanks so much for sharing! Your grandma would be proud!!???

  128. I CANT WAIT TO TRY MAKING THESE FOR THE FAM! My mouth is watering just looking at the photos ah!! Going home Tonight to make them for dinner ??

    1. My grandma actually used to always use Velveeta back in the day. I personally prefer the cheddar cheese sauce. You wouldn’t need to make the roux if you use Velveeta.

  129. I made this dish to go with grilled steaks for our 4th of July dinner. I peeled and sliced the potatoes BEFORE I found this recipe so I boiled the thinly sliced taters for just a few minutes and drained and followed the recipe from then on. Everyone seemed to enjoy it, I know I did! Simple but delicious! Next time I might experiment by adding some type of seasoning just to add a punch of flavor.

  130. Great recipe! I boiled potatoes first to give them extra time to cool and the recipe turned out wonderful!

  131. Great recipe.I did add more milk and butter and some Cajun seasoning to the cheese sauce! Also, any cheese sauce lives chopped onion sauteed!! Will do again. I sliced the potatoes before hand and cooked about 5 minutes. K

  132. My first time making scalloped potatoes and this was a great recipe! Easy to follow and simple to make. My russet potatoes were small so I only boiled for 15 mins. Everything else, I followed exactly. Came out fantastic! I will be making this again and again. Thank you for sharing.

  133. I’m waiting for mine to come out of the oven right now. I can tell its going to be awesome! This is the first time I’m making scalloped potatoes so I’m really excited. I can’t say if my kids will like it (they can be picky) but if they don’t… more for me and my husband lol!

  134. I’ve made this recipe many times… we love it!! I usually add a little more milk than the recipe calls because the sauce thickens up a ton and I like to make sure it goes further over time the potatoes. I do tweak the seasoning a bit but for the most part it’s the same and munch go to!!!!

  135. 6i love this. My family lobes potato anything so fining new ones is always hard. Thank you and im making it again tonight.

  136. Made this for Easter. Guests were not very impressed with this recipe and in fact it ended up being a glutenous mess of potatoes and thick cheese doughy sauce similar to Velveeta cheese. I thought that 20 minutes boiling the potatoes would be too long and it was — should be closer to 10-12 minutes. Also discovered 1/4 cup flour is way too much and should be more like 2-3 tbsp. Had to add a lot more half and half to the cheese mixture which was not pourable by any means. There were no crunchy ends — tasted and looked like mashed potatoes with a white yellow gravy paste. Some things are just better off not rushed.

    1. Hello, we made this same dish for Easter (we’ve made it exactly as written for 40 years) and it was great. No, they aren’t crispy ends. Since I wasn’t in your kitchen with you it’s tough to say what went wrong. It could be as simple as the size of the potatoes you used or the brand/type of cheese. For example, fresh cheese is way better than bagged, which is why it’s specified in the recipe. The taste would be because of the extra half and half you added. Sorry the recipe didn’t work out for you. Feel free to reply and let’s see if we can figure out what went wrong.

    2. Unfortunately, I made this today for my husband’s father’s day. We were both very disappointed. I boiled the potatoes for 30 minutes, let them cool, sliced them, not extremely thin, but it still took over an hour to cook, and the taste was terrible. Even my husband said it tasted too much like flour and not cheesy.

      1. Sorry to hear that, it sounds like the flour wasn’t given enough time to cook. Additionally, the potatoes should be sliced on the thinner side, then they won’t take so long. Either way, over an hour is much too long for the cheese sauce and could cause it to break, altering the taste.

  137. How much longer would I need to cool it if it had been refrigerated over night? (Thank for this by the way!! You are saving me!!)

    1. I haven’t tried this, so I’d guess at least 15-20 minutes. Or let them sit out for 30 minutes before putting them in the oven.

    1. No, it sounds like it may have curdled for either being cooked too long or being too hot when the cheese was added.

  138. I peeled and sliced the potatoes using my mandolin. I cooked the potatoes for 15 minutes, drained, and let them cool slightly.

  139. I’m looking forward to trying this recipe for Easter dinner, doesn’t sound too complicated, can you prepare this dish the night before and bake it the next day?

    1. Yes! You definitely can. You would want to let it cook a little longer since it would be cold from the fridge.

  140. I doubled the recipe and used the buttery Gold potatoes from Costco. I didn’t peel the potatoes because we like the skins. The sauce got a little thick because it was doubled so I just added more milk to thin, turned out great. Also, I added granulated garlic to the sauce. I have 8 children and they ALL loved this-which is hard to come by. Will be making again!

  141. Loved your recipe. I tweaked it a little bit. I peeled and sliced the potatoes using my mandolin. I cooked the potatoes for 15 minutes, drained, and let them cool slightly. They were easy to assemble in the casserole.

    1. No, the potatoes are boiled with the peel on, which actually makes them easier to peel. Peeling them prior to boiling would result in a mushy potatoes (like you’d make for mashed potatoes).

  142. hi! i need to make a double batch…would it be easier to just cook in two separate dishes?

    thanks & merry christmas!!!
    amy~

    1. I haven’t ever made them that way, but it can be done. I know it takes over an hour typically when the potatoes are raw. Not sure how that would affect the cheese sauce.

      1. You can use raw potatoes. It doesn’t change the cheese sauce..been making these since the 60’s. You do have a longer cook time about 1 1/2 hours. They are worth the effort.

        1. My pre-cook method is just a shortcut, you can cut off a good 40 minutes by precooking the potatoes.

    2. I boiled the potatoes last night, peeled them, and put them in the fridge. I was able to slice them with the mandolin just now without any issues.

  143. I was afraid the potatoes might turn that yucky grey color or something. I’ll be making this for Christmas dinner too go with our ham so will be happy I can do everything but the baking the day before! Thank you!

  144. This recipe is excellent. My entire family loved it! Do you think it would work to boil the potatoes ahead of time, put in the fridge and finish the recipe the next day?