Scalloped Potatoes

Scalloped Potatoes are classically delicious and cheesy. Thinly sliced potatoes are layered together with a decadent cream sauce and topped with cheddar cheese, Baked until golden brown and bubbly, these scalloped potatoes are comforting, delicious and shareable!

Let’s Talk Potatoes

Since the potatoes are the star of the show here for this recipe, we might as well talk about them!

For this recipe, russet or gold potatoes can be used. Both are great options and bake up nicely.

Now, let’s talk about the part that can seem a bit daunting: getting those potatoes thinly sliced! For ease and consistency, I highly recommend using a mandoline. If you’ve never used one before, don’t fear! Simply make sure that you are always using the hand guard that it comes with for safety – we don’t want any injuries!

Using a mandoline will help get all of the potato slices the same size to have a consistent bake and cook time. Not only that, but it also saves a lot of slicing time! If you’re using a knife to cut the potatoes into thin rounds, pencil in a little extra time for prep work.

Cheesy Cream Sauce

Once all the potatoes are sliced and ready to go, a cream sauce is needed to hold everything together! Not just any cream sauce, a cheesy cream sauce. Talk about pure decadence for this potato casserole!

Simply melt some butter in a skillet and whisk in flour to create a roux. In goes the heavy cream, cheddar cheese and spices to make this sauce come to live.

The result is a velvety-smooth sauce that is perfectly cheesy. The perfect companion to the potatoes! Cheesy potatoes – you can’t go wrong there!

How to Assemble

Much like a lasagna, Scalloped Potatoes comes together in layers! Start out by arranging a layer of potato slices on the bottom of a baking pan, pouring sauce over the top and repeating until the casserole dish is filled up! Evenly space out the sauce so there is enough for each layer – about 3 layers total. Top with additional shredded cheese and pop it in the oven!

A cheesy, potato lasagna – count me in! Layering the potatoes will create the iconic layers that scalloped potatoes are known for. The potato disks glide right onto your fork once baked.

Recipe Video:

Looking for other Potato Recipes? Check these out!

Asiago Herb Mashed Potatoes
Herb Roasted Potatoes
Twice Baked Potato Casserole


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Scalloped Potatoes

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 55 minutes
  • Yield: 8 servings 1x


Scalloped Potatoes are classically delicious and cheesy. Thinly sliced potatoes are layered together with a decadent cream sauce and topped with cheddar cheese, Baked until golden brown and bubbly, these scalloped potatoes are comforting, delicious and shareable!


  • 5 pounds potatoes (russet or gold)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups heavy cream
  • 12 oz shredded cheddar cheese
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Peel and thinly slice the potatoes into 1/4 inch slices using a mandoline or a sharp knife. Set aside.
  2. Heat the butter over medium heat in a large skillet. Whisk in the flour to create a roux, allowing to cook for about 30 seconds. Whisk in the heavy cream and reduce the heat to low.
  3. Bring to a low simmer and whisk in 4 oz (about half a cup) of the shredded cheese, saving the rest for topping. Whisk in the paprika, salt and pepper until smooth and the cheese has melted and thickened the sauce.
  4. Preheat your oven to 350 degrees. Assemble the scalloped potatoes by arranging a layer of sliced potatoes on the bottom of a 9×13 pan, pouring over a third of the sauce, adding another layer of potatoes and then sauce and repeating until the casserole dish is full. Making sure to end with a sauce layer.
  5. Evenly spread the remaining cheese over the top, loosely cover with foil and bake for about 40 minutes. Remove the foil and bake for another 35-40 minutes, or until the dish is bubbly and golden brown. Enjoy!


  • Russet or gold potatoes can be used for this recipe.
  • If you are not using a mandoline to slice the potatoes, pencil in extra prep time for slicing all the potatoes by hand.
  • This dish can be made in advance and re-heated prior to serving.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 35 minutes
  • Category: Side Dish
  • Method: Baking


  • Serving Size: 1
  • Calories: 520
  • Sugar: 3.5g
  • Sodium: 614mg
  • Fat: 29.8g
  • Carbohydrates: 48.3g
  • Fiber: 6.9g
  • Protein: 16.3g
  • Cholesterol: 97mg

Keywords: Scalloped Potatoes

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Thanks for following and cooking along with me!


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