Cheesy scalloped potatoes are a classic, crowd-pleasing side dish and pure heaven for any potato lover. Thinly sliced potatoes are layered with Gruyère and Parmesan and baked until the top is bubbly, golden, and irresistibly cheesy. Often called potatoes au gratin, this rich, creamy casserole is an elegant side for Easter, Christmas, and any special occasion dinner.
This cheesy scalloped potatoes recipe is all about real ingredients and reliable results: fresh potatoes, good cheese, milk or half-and-half, and a few fragrant herbs. I slice the potatoes ⅛-inch thick and gently simmer them in the dairy until just tender before baking, which makes them foolproof-no crunchy centers, just perfectly creamy, melt-in-your-mouth potatoes every time.
↓ Recipe
Why You'll Love Cheesy Scalloped Potatoes
- Simple ingredients - No canned soup or boxed mix, just fresh potatoes, good cheese, dairy, and a few herbs.
- Ultra-cheesy flavor - Bake with Gruyère and Parmesan until golden.
- Foolproof method - ⅛-inch potato slices simmered in dairy before baking give you perfectly tender potatoes with no crunchy centers.
- Perfect for special dinners - Great for Easter, Christmas, & holidays.
- Make-ahead friendly - Assemble and bake ahead, then reheat before serving.
Ingredients You'll Need
- Potatoes - Gold potatoes are perfect for cheesy scalloped potatoes-they're moist, creamy, and hold their shape when sliced and baked.
- Dairy - Whole milk works well; half-and-half is richer for holidays and special occasions. You can also add a little heavy cream for an extra-indulgent, French dauphinoise-style version.
- Cheeses - Use cave-aged or regular Gruyère for nutty flavor and good Parmesan for its salty, umami kick.
- Herbs -Fresh thyme leaves add an earthy, aromatic note.
- Spice - A pinch of nutmeg or mace subtly elevates the flavor (optional).
Please see the recipe card for measurement, salt, and black pepper.
For another terrific potato dish try my French Potato Salad, served chilled or warm.
Chef's tip on buying potatoes:
Potatoes labeled as "yellow" and "gold" both belong to the broad category of yellow-fleshed potato, and they work the best in scalloped potatoes providing a creamy texture that still holds its shape. Buy large potatoes instead of small ones-they're easier to peel and slice on a mandoline. Skip bagged potatoes when you can and pick them individually, looking for smooth skins with no sprouts, soft spots, or green patches.
Substitutions and Variations
- Cheese options - If you can't find Gruyère, use another mild, good-melting cheese such as regular Gruyère, Comté, Fontina, or Cheddar cheese.
- Herb options - Dried thyme can stand in for fresh; use about ⅓-1/2 the amount. You can also use fresh marjoram or a little fresh rosemary (it's much stronger), or dried Italian seasoning.
If you love potatoes, another great recipe that simple is this Baby Dutch Yellow Potato recipe with herbs.
Chef's Tip - Why I Simmer the Potatoes First
Most scalloped potatoes recipes layer raw potato slices with cream and cheese, then bake until tender. It works-but it can take a long time, and it's easy to end up with underdone slices in the center. I prefer to slice the potatoes ⅛-inch thick and gently simmer them in the milk or half-and-half first, just until they're tender. Then I layer and bake. It's faster, more reliable, and gives you perfectly tender cheesy scalloped potatoes every time. I've made these so many times, they're practically fool-proof.
How to Make Cheesy Scalloped Potatoes
- Peel potatoes and slice ⅛" thick with a mandoline or food processor with slicing blade.
- Simmer potatoes in milk with herbs just until tender when pierced.
- Begin layering potato slices into a buttered 9x9 or two quart casserole dish alternating with the grated Gruyere and Parmesan cheeses.
- Finish layering and end with the rest of the cheese and parmesan. Bake scalloped potatoes until golden brown on top and the potatoes are set and a bit firm. They will set more upon cooling for a few minutes which makes slicing easier.
Chef's tool tip: If you don't have a food processor, a classic tool called a mandoline is a terrific kitchen tool for slicing at an economical price. Slice potatoes, apples, pears, beets, carrots and other fruits and vegetables uniformly thin when needed.
Make-Ahead & Re-Heat
Assemble and bake the scalloped potatoes until the potatoes are just tender and the top is lightly golden, then cool, cover, and refrigerate for up to 1 day.
Before serving, let the dish sit at room temperature while the oven heats (up to an hour), then reheat covered at 350°F until hot. Uncover for the last few minutes to re-crisp and brown the top.
Serving Suggestions
Au gratin potatoes are terrific with main dishes such as grilled or roast meats such as roast beef tenderloin, roast chicken, pork roast, Thanksgiving roast turkey, or an Easter ham.
Keep your green vegetable side dish simple as scalloped potatoes are rich and filling. Simple green beans are a great option. And be sure to serve a big side salad.
Storage
To reheat, warm portions in the microwave until hot, or cover the dish with foil and bake in a preheated 350°F oven until heated through. Timing will depend on how cold they are from the refrigerator, but they should reach 165°F internally when checked with a digital thermometer.
Leftover cheesy scalloped potatoes keep in the refrigerator in an airtight container for up to 4 days.
Recipe FAQs
Yes, au gratin potatoes are a great make ahead dish. Make them the day ahead, cool completely, and wrap well to refrigerate. Remove the dish from the refrigerator an hour ahead to get the chill off then re-heat in a 350°F oven until 165°F measured internally.
For fun variations on au gratin potatoes, add roasted garlic, crisp crumbled bacon, or thinly sliced onions and garlic sautéed before layering.
Gold or yellow potatoes are the best option for au gratin potatoes. They are the perfect cross between waxy and starchy potatoes and hold up well to slicing and baking while holding their shape. Russets are too starchy and light. Save them for baked potatoes and mashed potatoes.
More Potato Recipes
Who doesn't love potatoes? They are so versatile and an always welcome side dish. Try a few of my other potato recipes.
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📖 Recipe
Cheesy Scalloped Potatoes
Equipment
- Food processor, mandoline or handheld slicer
Ingredients
- 2 ¼ pounds large gold or yellow potatoes
- 2 cups whole milk or half and half
- 1 tablespoon chopped fresh thyme leaves
- 1 ½ teaspoons kosher salt
- ¼ teaspoon white pepper or black pepper
- ⅛ teaspoon nutmeg or mace
- 4-5 ounces aged gruyere cheese
- 2-3 tablespoons grated Parmesan cheese
Instructions
Peel and Slice the Potatoes
- Pre-heat the oven to 350 degrees. Peel the potatoes and slice on a mandolin or hand-held slicer adjusted to ⅛″ (3-4 cm) thickness.
Simmer Potatoes
- Place the potatoes and milk in a deep sauté pan and bring to a simmer over medium heat. Add the thyme, salt and pepper. Cover and turn heat to low. Watch carefully and don't let the milk boil over. It's messy to clean up and happens in the blink of an eye. Simmer over low for about 7 minutes or until potatoes are tender when pierced with the tip of a sharp paring knife. Remove potatoes from the heat and allow to cool a bit.
Assemble the Casserole
- Layer half of the potatoes in a lightly buttered or sprayed 9x9 square casserole or oval baking dish. Sprinkle with the nutmeg. Add ⅔ of the grated cheese. Layer on the rest of the potatoes and top with remaining ⅓ of the cheese and Parmesan.
Bake the Potatoes
- Bake casserole uncovered for 50-60 minutes, until the top is golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.
Notes
Nutrition
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Sue says
My mother would make wonderful scalloped potatoes. I’ve never been able to get the potatoes tender. Well duh, precook them. I’ll give this a try, sounds very yummy.
Sally Cameron says
Thanks for commenting Sue. Simmering before until tender really works beautifully, and always gives the best results! please report back after you make them! Thanks, Sally.
Sally Cameron says
Hi Sue, yes it works great to simmer then in milk/cream. I've tried it several ways and always go back to this method. Please let me know how they cme out for you. They are sooo good.
Lisa Moe says
Making this right now. I’ll let u know!
Zakbirch says
this looks amazing... my son would love it. and you clearly have the same appreciation for the mountain of parmesan to top.
Sally Cameron says
Busted...I do love Parmesan!
Zakia Hassan says
Hi! Ive always wanted to make scalloped potatoes, i think im ready to put it on my "to make list". Im going to buy a mandolin, which brand do you use/recommend?
Sally says
Hi Zakia. Mine happens to be a Matfer. I've had it for years. If you buy a good one, it will last forever. They come in all price ranges, so it depends on your budget. Just make sure it's adjustable as you want potatoes slices that at 1/8" thick. Check out a store like Sur La Table. They have many options. Also do a google search. I saw the Matfer for $180 and free shipping. Check around for good prices. It's a nice tool to add to your kitchen. When learning to use one be very careful you don't slice the tips of your fingers off. They come with hand guards for a reason. Good luck, and please report back.
Zakia Hassan says
thanks! yes the one i have now does not adjust - which sucks! ill do some research and let you know what i choose. Thanks!
Shut Up & Cook says
This is a favorite dish of mine, but you're right, it's definitely not exactly healthy, so must be saved for special occasions. Subsequently though, when I do make it, I want it to be excellent! Will give this recipe a try next time the craving calls.
Michelle @ Find Your Balance says
Ugh and how about those boxed mashed potatoes???
Sally says
No kidding Michelle! Scary part is they still sell those in the store. Shudder. Potatoes grow in the ground, they do not come in boxes!
master chef says
I love this recipe. Well done
Madonna says
This is an excellent technique. I know they are not that healthy, but I heard Jamie Oliver say we should treat them like chocolate, meaning indulge, but not too often. I think these would be excellent for holidays or company. I too cringe about box food. I remember eating those when I didn’t know any better. Another thing that makes me cringe is canned mushroom soup in green beans and broccoli, oh boy! Because of you we don’t have to do that anymore. Thanks.
Sally says
I like to follow the 90/10 rule Madonna. 90% of the time make healthy, smart choices. 10% of the time have fun!