This scalloped potatoes recipe with cheese is the perfect side for any meal. Make it for your next holiday table or family dinner!
Original post: October 2014| Updated: March 2021
Why This Recipe Works
I originally posted these Cheesy Scalloped Potatoes back in 2014, but since then I’ve improved the recipe a bit and have updated the photos so I’m delivering a much-needed post makeover.
These thinly sliced potatoes make a delicious side dish for any meal, any time of the year. I love making them for Easter dinner or Christmas dinner, but they are the perfect addition to any holiday table.
I love the double cheese in the recipe and since I have a mild obsession with red potatoes. All of the delicious, creamy ingredients work together to create side dish perfection!
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Recipe Ingredients
- Baby red potatoes – Keep the potatoes uniformly thin at about 1/4″ by using a mandolin to slice them.
- Cheddar cheese – Regular cheddar, shredded works great in this dish however a sharp cheddar will add a nice bite to it as well.
- Cream cheese – Adding a block of cream cheese helps to thicken the sauce and give it some delicious flavor, but be sure to melt it over a low heat so as not to curdle the sauce.
- Italian parsley – The leaves of this parsley are curly vs flat like regular parsley and are a bright, herbaceous flavor added to this dish.
Watch This Web Story For Scalloped Potatoes
Here’s some highlights about our delightful Scalloped Potatoes side dish!
How To Make Scalloped Potatoes Recipe with Cheese
Step 1
Add an onion and some parsley into a skillet and add in a bit of butter, cooking until the melted butter and onions are fragrant.
Step 2
Add flour to the skillet and season with salt and pepper.
Step 3
Cook for 1 minute and add milk.
Step 4
Cook for 5 minutes or so and add a block of cream cheese.
Step 5
Stir until the cheese is melted and remove from heat. Layer a 9×13 baking dish with:
- Half of the potatoes sliced to 1/4-inch thickness (you’ll need 10 medium-size total)
- Half of the sauce
- Remaining potatoes
- Remainder of sauce
Step 6
Top with shredded cheddar cheese and extra parsley.
Step 7
Baking time: Bake covered with aluminum foil at 400 degrees F for 30 minutes and uncovered for another 15 minutes. Let cool for 10 minutes before serving because it’ll be smokin’ hot. ENJOY!
Recipe Notes
- You can make this casserole a complete meal with a few simple additions. Chop up honey baked ham, turkey meat or shred leftover rotisserie chicken meat.
- If you want the casserole to have veggies, you can also throw in some green peas or chopped spinach.
- Cheddar cheese is perfect for this side dish but sharp cheddar would combine well with the creaminess of the milk and cream cheese.
- Add 1 tsp of garlic powder to step 3 because garlic makes everything better!
- For an even creamier cheese sauce, replace a portion of the milk with heavy cream.
- Use a mandolin to speed up the potato-slicing process and also to ensure the slices are similar in size.
What to Serve With Scalloped Potatoes
Here are a handful of recipe ideas about what to serve with scalloped potatoes and ham! Whether you are planning a holiday meal or a hearty family dinner, you’ll walk away with a delicious plan.
FAQ About Scalloped Potatoes
No, scalloped potatoes and au gratin potatoes are different. While most people interchange the names of these two potato dishes, they are different recipes. Both dishes contain sliced potatoes but scalloped potatoes are baked in a cream sauce that may or may not involve other types of cheese. Au gratin potatoes contain bread crumbs and cheese that make up a crispy top and sometimes swim in a cream sauce.
To make scalloped potatoes gluten free, replace the all-purpose flour with a GF variety such as almond flour.
While Yukon gold potatoes are hailed as the best option for this dish, I really enjoy baby reds. Whatever you use, you want them to be soft when they come out of the oven.
Yes, scalloped potatoes can be frozen! Allow the dish to cool completely after baking. Wrap with plastic wrap, then again with aluminum foil to keep all the moisture out. Freeze for up to 4 months for best results.
It is typical to serve scalloped potatoes alongside a savory meat such as ham, pork loin or chops or a Rotisserie chicken. A baked or roasted green vegetable such as asparagus, Brussels sprouts or broccoli also accompany scalloped potatoes nicely.
Other Side Dish Recipes
- Roasted Sweet Potatoes are an easy and delicious side for any meal! They taste better than regular French fries and are a great healthy lunch, snack or side dish. Whole30 compliant, too.
- Throw just a few ingredients into your slow cooker to make your next Green Bean Casserole. Let your crock pot do the heavy lifting so you can focus on other favorite holiday recipes. This is a great Thanksgiving or any-time side dish!
- Baked Potato Casserole – This easy, cheesy potato casserole is loaded with all the savory goodies! Make this side dish any night of the week. Top with baked potato toppings of your choice!
- Cauliflower Fried Rice is a healthy version of the classic Chinese take-out favorite. Serve as a side with any meal and no one will know cauliflower is involved! This tasty little side dish is done in less than 30 minutes and is packed with flavor.
- Creamy Hashbrown Potatoes – This recipe is made with just four ingredients, one dish, one hour in the oven and you end up with a rich dish to serve. This gets you to potato heaven! Enjoy a creamy, buttery casserole as the perfect comforting side dish for any meal!
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Scalloped Potatoes Recipe with Cheese
Ingredients
- 3 tbsp butter
- 1 yellow onion chopped
- 1/4 cup Italian parsley finely chopped
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups milk
- 8 oz cream cheese
- 10 baby red potatoes thinly sliced, 1/4 inch or less
- 1 cup cheddar cheese shredded
- Extra parsley for topping
Instructions
- Preheat oven to 400 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.
- Heat the butter in a skillet over medium heat. Add the onion and parsley and cook until soft and fragrant, about 3 minutes. Add the flour, salt and pepper and cook for 1 minute. Add the milk and cook for an additional 5 minutes. Add the cream cheese to the skillet and stir until melted. Remove from heat.
- Layer half of the potatoes in the bottom of the prepared baking dish. Top with half of the sauce. Repeat with the rest of the potatoes and sauce. Top with the cheddar cheese and parsley.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove foil and cook for an additional 15 minutes. Let cool for 10 minutes and serve.
Notes
- Cheddar cheese is perfect for this side dish but sharp cheddar would combine well with the creaminess of the milk and cream cheese.
- Add 1 tsp of garlic powder to step 3 because garlic makes everything better!
- For an even creamier cheese sauce, replace a portion of the milk with heavy cream.
- Use a mandolin to speed up the potato-slicing process and also to ensure the slices are similar in size.
- Yukon gold potatoes are a good substitute for red.
This looks amazing .. can't wait to try this!!
This looks amazing .. can't wait to try this!!
This looks amazing .. can't wait to try this!!