Last updated on
8 Weeks of Easy Family Dinners E-Cookbook!
This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
My grandma was known for her comfort food cooking. From authentic German Spaetzle and Hungarian Goulash 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 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.
While they are technically au gratin potatoes, you’ll love this Scalloped Potatoes recipe no matter what you call it!
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?
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.
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.
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.
If you’d like to prep this 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.
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.