A delicious side dish that’s speciall enough for Sunday dinner but easy enough for a weekday. This recipe has lots of flavor and is a guaranteed crowdpleaser.
❤️ Why you’ll love this recipe
A good scalloped potatoes recipe is hard to find. It’s one of those side dishes that sound delicious but often go wrong. Undercooked potatoes, bundt cheese topping and a sad lack of flavor are some of the most common problems.
But this potato recipe fixes all of that! A shallow dish makes sure that everything is covered in heavy whipping cream, so they cook through, and tightly covering with foil keeps the moisture in.
And there’s no fussy cheese sauce to make, no mushroom soup, and no other strange ingredients.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
- 1 tablespoon butter softened
- 1-1½ pounds potatoes (about 4 small potatoes) sliced ¼ inch thick
- 1¼ cups heavy cream
- 1 tablespoon flour
- ¼ cup diced onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup white cheddar
🥣 Equipment
- aluminum foil
- a shallow baking dish or casserole dish
🍴Instructions
Step One
Start by buttering the baking dish, and be generous. This will add flavor to the finished dish. Preheat the oven to 350 and place the rack in the center of the oven.
Step Two
Combine the cream with salt and pepper. Now it’s time to assemble. We are going to work in layers to make sure that each bite has great flavor. Put a layer of potatoes down, one layer thick, and sprinkle some of the onions on top. Keep going until all the potatoes and onions are used up. Then pour the cream mixture on top.
Step three
Cover it tightly with foil and bake until the potatoes are tender.
Then carefully sprinkle the cheese on top and bake for about ten minutes more. If you’d like it browned more, try the broiler, just be careful!
Let the dish sit for about five minutes before you serve.
🥫 Storage instructions
If you have any leftover scalloped potatoes, you can store them in the fridge for up to three days. Just make sure to reheat them thoroughly before serving.
Unfortunately, they do not freeze very well.
🔍 FAQs
The cheese will bake nicely under the oven, but for a truly crispy top, sprinkle buttered panko breadcrumbs on top and broil for 1-2 minutes.
Russet or Yukon potatoes are our favorite, but any will work.
You didn’t use the correct baking dish. It really needs to be wide and shallow, like a quiche dish. They won’t cook through properly if you pile them too high in a deep dish.
👩🏻🍳 Expert tips
You can peel your potatoes if you like, but we never do, and no one has ever complained. Just give them a good wash and scrub with a brush.
Make sure to slice them pretty thinly, because if they’re too thick they’ll take forever to cook and won’t be as creamy.
📘 Related Recipes
Serving Ideas
- This is a perfect Easter side dish with a classic ham!
- We love this served with ribs, baked beans, and a key lime pie.
- Try coconut lemon cupcakes for dessert if you’re making this recipe for Easter.
📖 Here’s the recipe
White Cheddar Scalloped Potatoes
Equipment
- Aluminum foil
Ingredients
- 1 tablespoon butter softened
- 1-1½ pounds potatoes (about 4 small potatoes) sliced ¼ inch thick
- 1¼ cups heavy cream
- 1 tablespoon all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup diced onion
- 1 cup white cheddar
Instructions
- Preheat oven to 350 with the rack in the center. Prepare a shallow casserole dish by rubbing it with the butter.
- Combine the heavy cream, flour, salt, and pepper in a mixing bowl or large liquid measuring cup. Place the potato slices in the casserole dish, one layer deep. Sprinkle ¼ of the diced onions on top. Repeat the layers until all the onions and potatoes have been used. Pour the cream mixture of top.
- Cover the dish tightly with aluminum foil and bake for 45-55 minutes, until the potatoes are tender when pierced with a fork. Remove the foil. Carefully sprinkle the cheese on top and return to the oven until the cheese is melted, about 10 minutes. Remove and allow to stand 5 minutes before serving.
Notes
Nutrition
Hope you enjoy it!
I gave the scallop potatoes a five without yet cooking it yet (reason- every recipe you share, I’ve tried several, each were absolutely so delicious!) I am so excited to finally try a scallop potato recipe that works!! I appreciate how you are so down to earth with your comments and “eternally bossy” for your suggestions you affirmatively give to your recipes are accurate. I figured that out when making a mistake about not using brown rice for your cheesy.chicken crock pot casserole and switched it out it to white rice…flop!.A winner when I made again & “followed the recipe.”
For sure you know your cooking!!
Do you have an e-book to your recipes?
Karen you are so sweet! 💕 I don’t have an ebook yet, I’m sorry!