These are the greatest Scalloped Potatoes you will ever try! So creamy, so cheesy, everyone’s favorite side dish. These potatoes are thinly sliced and baked with cream sauce and cheese.
SCALLOPED POTATOES
This is my family’s favorite side dish of all time. They can eat it for breakfast, lunch, and dinner. If I let them, they’d eat it all day, every day. That is probably why I don’t make it too often since it’s not exactly a “skinny” side dish.
These scalloped potatoes is the epitome of comfort food and taste so good, it’s worth every calorie. It’s not just scalloped potatoes or potatoes au gratin, it’s both put together since it’s made with cream and cheese. So I save this special side dish for special occasions and holidays.
I actually make this dish for every holiday dinner. It’s a must-have side at our family Thanksgiving, Christmas, Easter, and many other gatherings. These potatoes are perfect along side turkey, chicken, ham, beef, and any other protein you wish to serve.
HOW TO MAKE SCALLOPED POTATOES
Preheat the oven to 350 and grease a 13×9 casserole baking pan with some vegetable oil.
Make the cream mixture by whisking together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper and set it aside.
Slice potatoes very thin using mandoline slicer just make sure to be very careful and watch your fingers. If you don’t have a slicer available, use a sharp knife to slice potatoes thinly and the same thickness.
Spread a thin layer of cream sauce in the bottom of the baking pan. Start layering 1/2 of potatoes in one even layer. Spread 1/3 of shredded cheeses over potatoes and then 1/3 of the sauce.
Repeat potatoes, cheese and sauce two more times. Cover with foil and bake for 1 hour.
Take off the foil and bake fore another 20-30 minutes. Insert a knife in the thickest part to make sure that the potatoes are well cooked.
SOME MORE SIDE DISHES TO TRY
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Cheesy Scalloped Potatoes
The best Scalloped Potatoes made with thinly sliced potatoes layered with cream mixture and cheese.
Ingredients
- 3 lbs Idaho potatoes
- 2 cups heavy whipping cream
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 2 tsp onion powder
- 2 tsp garlic powder
- salt
- fresh cracked black pepper
Optional toppings:
- Green onion and parsley for garnish
- More shredded cheese for top
Instructions
- Preheat the oven to 350 and grease a 13x9 casserole baking pan with some vegetable oil.
- In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper.
- Slice potatoes very thin. (You can use a mandoline slicer just remember to be very careful and watch your fingers.)
- Spread a thin layer of cream sauce in the bottom of the baking pan.
- Start layering 1/3 of potatoes in one even layer. Spread 1/3 of shredded cheeses over potatoes and then 1/3 of the sauce.
- Repeat potatoes, cheese, and sauce two more times.
- *Optional: you can add some more cheese on top.
- Cover with foil and bake for 1 hour.
- Take off the foil and bake fore another 20-30 minutes. Insert a knife in the thickest part to make sure that the potatoes are well cooked.
- *Optional: Serve with some finely chopped green onions and parsley on top.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Originally published on Will Cook For Smiles on June 13, 2011 and updated on April 15, 2019.
Jacqui' says
This looks waaay delicious =]
Lark (SparkyLarky) says
These look good girl!
Aisling Beatha says
Those look really tasty
Ms Bibi says
These potatoes look so creamy and yummy. All that cheesy goodness would put smile on my boys faces.
Hope you can come and share it at Foodie Wednesday
http://www.frugalwannabecooks.com/2009/11/ravioli-deluca-style.html
Emily says
Thanks for linking up to Tasty Tuesday! I’ll be featuring your recipe next Tuesday. Come check it out and link up again. http://nap-timecreations.blogspot.com/
Our Italian Kitchen says
I love scalloped potatoes! Great recipe!
Allison {A Glimpse Inside} says
Those look really yummy! I’ll have to try them! Thanks for linking up to this week’s Catch a Glimpse party.
CentsLessDeals says
This looks delicious!!! I found you from the blog hop and I now follow you via GFC. I would love it if you would follow me back 🙂
http://www.centslessdeals.com
~JB
Miz Helen says
We love a good Scalloped Potato dish and your recipe looks great. I really like the combination of cheese that you have in the recipe.Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Miz Helen
Sachiko says
Mmmm…your recipe looks so good. I better give it a try!
Chef in Training says
I just wanted to stop by and tell you I featured these on my blog today! Feel free to come by and grab a button!
-Nikki
http://chef-n-training.blogspot.com/
Christy says
i don’t think anyone could resist these amazing potatoes…my goodness they look gorgeous! thank you for sharing with tuesday night supper club.
Rhinestone Beagle says
I love food posts that make me hungry. Thanks for linking up last week.
Karen O says
Can I use something to replace the mayo in this recipe? My husband does not eat it and somehow tastes it when it is in a recipe! These potatoes are calling my name and I want to make them.
lyuba says
Hi Karen!
You can use extra sour cream, you can use plain yogurt, and there is also a vegan mayonaise (not sure what it tastes like though 🙂 ). I hope you guys enjoy it!!
Donna McNeely says
I’m going to.try this with Ire-Ida has browns.
lyuba says
Oh fun! Let me know how that turns out!
Tilly says
This looked irresistible, by adding some cubed ham it became a main dish. I softened the potato slices in the microwave to compensate for our high altitude, and used a can of evaporated milk instead of the cream.
The result was as bubbly, cheesy delicious as the pictures.
lyuba says
Hi Tilly!
I actually have dinner version you might like!
https://www.willcookforsmiles.com/chicken-cordon-bleu-scalloped-potatoes-recipe/
I’m so happy you liked it 😀
Thank you for letting me know!
Shekira bryant says
This looks very good creamy and lots of cheese comfort food for sure great winter meal with meatloaf.
lyuba says
Oh, absolutely! It’s my family’s favorite for holidays and family dinners. I hope it will be yours too 🙂 Thank you, Shekira!
karla says
these are so creamy and amazing! Love all the cheese for the fantastic flavor.
lyuba says
Love hearing it, Karla! Thank you 🙂
diane says
The crust on these potatoes is amazing! It’s perfect for the whole family!
lyuba says
Thank you, Diane! I’m so glad you enjoyed it 🙂
Grace Slataper says
This recipe looks yummy! I will add it to my “Gotta Try this” list. But I came to this page looking for Scalloped potatoes. These are Au Gratin potatoes. Scalloped Potatoes do not have cheese in them. Just for FYI s://www.thekitchn.com/scalloped-potatoes-au-gratin-difference-261486
As I stated I will be adding this recipe to my “Gotta Try This” list. Keep up the great recipes. Thank you!
Dani M says
Amazing!! So good! I’ve made scallop potatoes before and always have trouble baking them through. I boiled my sliced potatoes for a few minutes before preparing the dish. Thank you for sharing!! I’ll be making this again!
LyubaB says
Dani, I’m so glad you liked them! 🙂
Ron says
Would this dish be able to made a day in advance before baking?
LyubaB says
Hi, Ron! Yes, you can make this the night before! Just make sure you are using a casserole dish that can go from being cold to hot without cracking, if not I would let it sit out 30 min or so before putting it in the oven.
Lynn says
This looks delicious. Can you make and bake the day before and just heatup the next day? I saw in the previous post you can make ahead but does that mean bake too or just put together.
LyubaB says
Hi, Lynn! Either way you would work. You can make and bake the next day, or make and bake same day then heat it up later, whichever you prefer.