Classically delicious, Scalloped Potatoes with Cheddar, has tender buttery potatoes in a white sauce and topped with cheddar.
In my mind, there are basic recipes that everyone needs to know how to make. A good potato recipe is one of them. I have several to choose from.
- Crock Pot Crack Hash Brown Potatoes
- Hash Brown Potato Casserole aka Funeral Potatoes
- Crispy Roast Potatoes
- Roasted Garlic Ranch Potatoes
- Roasted Garlic Mashed Potatoes
- Hasselback Scalloped Potatoes
- Potato Foil Packs
What’s the difference between au gratin and scalloped?
Although the terms are used interchangeably, they are not the same dish. Technically, this recipe is Scalloped Potatoes but I noted that I sprinkled cheddar on top of them.
- Scalloped Potatoes are slices of potatoes baked in basic cream sauce.
- Potatoes Au Gratin has a cream sauce as well and cheese layered with the potato slices. Au Gratin potatoes also have cheese sprinkled on top of the casserole. In addition, Au Gratin potatoes can also have bread crumbs sprinkled on top.
HOW TO MAKE SCALLOPED POTATOES WITH CHEDDAR
- I like to slice the potatoes first.
- Next, measure all your ingredients.
- Make the roux. Melt the butter on medium-low heat. Add the flour then stir and cook the flour for 1 minute. Whisk in your liquid, the milk in this recipe, whisk until thick. Season with salt and pepper.
- Assemble. Layer the potatoes, onions, and sauce in 2 or 3 layers.
- Top with cheddar cheese.
- Finally, bake until the potatoes are tender.
TIPS FOR SUCCESS
- In my opinion, the potatoes need to be sliced very thin for good Scalloped Potatoes. You really can’t get them thin enough without using a mandoline. If you don’t already have a mandoline, I recommend this one.
- I prefer Yukon gold potatoes. You do not have to peel Yukon gold.
- You can use Idaho or any other variety of potato. However, I recommend peeling any potato variety other than Yukon gold.
- As well, you can use any cheese you have on hand or our favorite.
CAN I MAKE SCALLOPED POTATOES AHEAD OF TIME?
Yes, you can make this casserole the day before. Make the recipe as instructed including cooking them. At the end of cooking remove the casserole from the oven, uncover, and cool for 30 minutes. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes until heated through.
WHAT DO I SERVE WITH SCALLOPED POTATOES WITH CHEDDAR?
Steak is a classic with scalloped potatoes, but I think potatoes go with any main.
- Balsamic Butter Sauce over New York Strip Steaks
- Rosemary Pork Tenderloin
- Huli Huli Chicken
- Grilled Chicken Shawarma Skewers
- Jalapeno Basil Pork Chop
- Hamburger Steak
Scalloped Potatoes with Cheddar
- 3 pounds Yukon gold potatoes sliced very thin, I use this mandoline to slice my potatoes
- 1 cup onion 1 small onion, sliced thinly
- 6 T butter
- 6 T flour
- 3 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 cup cheddar cheese grated
- To make the sauce, melt butter over medium-Low heat. When melted, add flour and cook for 1 minute.
- Whisk in the milk, salt, and pepper. Bring to a low boil then reduce heat and simmer until the sauce thickens.
- Preheat oven to 350°F. Spray a 9x13-inch casserole dish with non-stick spray.
- Layer one layer of the raw potatoes with the onion in a 9x13-inch casserole dish. (You do not precook the potatoes.)
- Pour 1/3 of the sauce over the potatoes. Repeat with two more layers of potatoes, onion, and sauce.
- Top with grated cheddar cheese.
- Bake at 350°F for 45 to 50 minutes. If the cheese on top starts to get too brown, loosely cover with aluminum foil. You can test for doneness with a fork. The potatoes will be tender when cooked through.
- Allow the casserole to sit 10 minutes before servings.
- Store leftovers covered in the refrigerator for 4 days.