Scalloped Potatoes with Cheese
You will fall in love with this Easy Scalloped Potatoes with Cheese Recipe! The thin sliced potatoes are enveloped by a dreamy, creamy cheesy sauce as they bake to a delicious finish.
I have a crew that loves meat and potatoes, and they request some form of potatoes at most meals. I have a variety in rotation, and these amazing Cheesy Scalloped Potatoes are a family favorite. Scalloped Potatoes pairs well with a multitude of meals, especially Slow Cooker Honey Mustard Ham or Brown Sugar and Coke Glazed Ham.
When I am preparing my thinly sliced potatoes for this scalloped potatoes with cheese recipe, I like to use a mandoline so that the potato slices come out the evenly sliced every time. This allows them to cook evenly, so you don’t have some overcooked and some undercooked potato slices. My guys have voted this the BEST cheesy scalloped potato recipe!
Confession: When short on time, I used to take a shortcut and serve boxed Scalloped Potatoes. Well, ONE TIME I made a homemade version and now my guys don’t want me to make the boxed potatoes again. Homemade Scalloped Potatoes with Cheese are hard to beat!
How to make Scalloped Potatoes with Cheese:
Don’t be intimidated to try your hand at homemade scalloped potatoes. Using a mandoline makes this recipe very easy! Once the potatoes are sliced, it’s a quick prep to get them ready to pop into the oven.
We prefer to enjoy these when made the traditional way – with a longer baking time. However. If you are short on time, there are steps you can take that will reduce the cooking time. Follow these steps if you’d like to cut the cooking time in half:
Tip to reduce cooking time:
- Choosing your potato type: We prefer Russet potatoes for scalloped potatoes, but they can fall apart during a long bake. Red and Yukon Gold potatoes hold up well to the longer bake though!
- Boil the Potatoes: After slicing thinly using a mandoline, place your thin potato slices into a stovetop pan of boiling water and boil them for about 5 minutes. Drain, then place in your baking pan and finish assembling the recipe.
- Cheese Sauce: This recipe does not require a bechamel or roux sauce. Just place the cheddar cheese in with the potatoes as you layer, then cover with half and half. You can add additional cheese flavors, if desired.
- Layering: Layer the potatoes and cheese in your 9×9 baking dish. Repeat layers several times. Top with Half and Half.
- Baking: Cover baking dish with foil; bake for 45 minutes. Reduce oven to 325, uncover and bake until top is golden brown and potatoes are tender, about 1 hour longer.
SLICING TIP: The baking time provided in this recipe is based on the thinness of the potatoes. If you use a paring knife or other tool to slice your potatoes, the thickness may vary. THICKER potatoes will take a few extra minutes to bake. THINNER potatoes may bake faster. Baking times can also be affected by oven types, temperature variances, altitude, etc. Please plan accordingly and check in on these as the completion time nears.
How to store leftover Scalloped Potatoes:
Store in an airtight container in the refrigerator for up to 3-4 days.
You can reheat in the microwave or oven until the potatoes reach the desired temperature.
Can you freeze scalloped potatoes?
Yes! Scalloped potatoes can safely be frozen for up to one month. Be sure to store in an airtight container that is clearly labeled with the contents and date. To defrost, it is best to move the dish to the refrigerator the day before preparation so it can thaw overnight. Then, follow the instructions for baking. If using the same container, be sure it’s one that is safe for freezing then oven use or it will shatter! Otherwise, just transfer to a new dish.
- How to freeze a pan of COOKED Scalloped Potatoes: I typically only freeze a pan of cooked scalloped potatoes when I’m baking to share with someone else. For example, when someone has had a baby, surgery, etc. I prepare the recipe, bake it in a disposable pan, and then allow it to cool to room temperature. Once cooled, I seal tightly with aluminum foil then place the small disposable pan inside a 2 gallon ziploc bag. I clearly label the contents, date, and include reheating instructions on the bag. This makes it very simple for the recipient! The instructions to reheat state: Unthaw pan in the refrigerator the day before serving, then I print out a copy of the recipe so they can follow the baking directions. Hopefully they enjoy it, then they have a copy of the recipe so they can make it again for themselves once they’ve recuperated 🙂
- How to freeze a pan of UNCOOKED Scalloped Potatoes: To freeze a pan of uncooked scalloped potatoes, I also use a disposable pan. Follow all of the preparation steps, up to the time to bake. Cover the pan tightly with Saran Wrap then aluminum foil. Place inside a 2 gallon ziploc bag. Clearly label with contents and date. Can be stored in freezer for up to 3 months. Unthaw pan in the refrigerator the day before serving. Bake in oven according to recipe instructions.
- Prepping a pan of Scalloped Potatoes ONE DAY ahead of time: To prepare Scalloped Potatoes a day early (very helpful around the holidays!) Simply follow all of the assembly instructions for the recipe. Once all layers have been assembled, cover the dish tightly with Saran Wrap or Aluminum Foil. Place in the refrigerator overnight. When ready to bake, remove from refrigerator about 20 minutes early to allow the pan to warm to room temperature – this is a great time to preheat the oven. Bake the casserole as directed, serve, and enjoy.
I hope your family enjoys this Easy Scalloped Potatoes Recipe as much as mine does!
- 2 tbsp all purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- 6 red potatoes (about 2 lbs) peeled
- 9 tbsp reduced fat shredded cheddar cheese
- 2 cups fat free half and half
Preheat oven to 350 degrees.
Spray 8 inch square baking dish with nonstick spray.
Stir together flour, salt, and pepper in cup.
Cut potatoes crosswise into ¼ inch slices.
Arrange one third of potatoes in overlapping layer in prepared baking dish.
Sprinkle with half of seasoned flour and 3 tbsp shredded cheddar.
Top with half of remaining potatoes, sprinkle with remaining seasoned flour and 3 tbsp cheese.
Arrange remaining potatoes in top and sprinkle with remaining 3 tablespoons cheese.
Pour half and half over all.
Cover baking dish with foil; bake for 45 minutes.
Reduce oven to 325, uncover and bake until top is golden brown and potatoes are tender, about 1 hour longer.
*Before layering potatoes, pat them dry with paper towels or a clean kitchen towel.
Can you cook Scalloped Potatoes in the Crock Pot?
Yes! You can absolutely cook scalloped potatoes in the crock pot and/or scalloped potatoes in a slow cooker.
To cook scalloped potatoes in the crock pot, just layer the thin potato slices in the bottom of a greased slow cooker, following the directions listed in the recipe card up to the point of baking. Instead of placing in the oven, just cover the crockpot with its lid, seal it, and cook on LOW for 8-10 hours.
What items are good to add it to Scalloped Potatoes:
This is a great recipe that can easily be customized and adapted to your family’s taste preferences by choosing what to add it. Here are some examples to consider:
- Rotisserie Chicken, shredded
- Diced Ham
- Variety of different cheese blends