These classic creamy, cheesy Scalloped Potatoes make the perfect indulgent side dish at your holiday dinner or any occasion.
This is an update to my very first recipe post, originally posted April 9, 2012. Updated March 6, 2020.
What is your favorite Easter food? I like ham, but my favorites are the sides and appetizers. I love deviled eggs, asparagus, potatoes, all of it.
Back in 2012 when I started this blog I had only ever made escalloped potatoes (know by most as simply scalloped potatoes) a few times, and although I knew what the ingredients were, I wasn’t sure how long to bake them for or at what temperature, so I went into my cabinet of cookbooks (yes, I have a kitchen cabinet full of them!) to find a scalloped potatoes recipe and saw April 2012’s Food Network Magazine. I ended up adapting their recipe titled Extra-Creamy Scalloped Potatoes.
How do you make scalloped potatoes from scratch?
Slice russet potatoes really thin using a food processor or by hand to 1/8 inch thick. If you are doing it by hand, you don’t have to be a exactly 1/8 inch, just make sure they are as evenly sliced as you can.
Mix together cream, milk, flour, and seasonings in a bowl and pour it over the potatoes. Bring them to a simmer over medium-low heat, adjusting the heat to keep it at a low simmer and cook until the potatoes are just starting to soften.
Transfer to a 2 1/2 quart baking dish coated with butter.
Bake for 50 minutes covered, then top with shredded cheddar cheese. It’s best to use freshly shredded rather than store-bought pre-shredded because freshly shredded melts better.
Put them back in the oven and continue to bake until the cheese is melted and starting to brown.
These are definitely the best scalloped potatoes I have ever had! Everyone loved them that Easter and I’ve made them almost every year since. They pair well with ham, roast beef, roast chicken, and pork.
More side dish potato recipes:
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- 2 pounds russet potatoes peeled and sliced 1/8 inch thick (we used a food processor for this)
- 2 cups heavy cream
- 1 cup milk
- 1 tablespoon all-purpose flour
- 1 bay leaf
- 1/4 teaspoon dried nutmeg
- salt and ground white pepper to taste
- about 2 cups shredded mild cheddar cheese
- Whisk the cream, milk, flour, bay leaf, nutmeg, salt and pepper in a bowl. Put the sliced potatoes in a pot and pour the cream mixture over the potatoes. Cook over medium heat stirring gently until the cream comes to a simmer. Meanwhile, preheat the oven to 350 degrees F. Once the potatoes start to simmer, continue simmering until they just begin to soften, about 5 more minutes.
- Prepare a 2 1/2 quart baking dish by using a paper towel and about 1 tablespoon butter, rubbing the butter throughout the dish. Transfer the potato mixture to the baking dish and cover with aluminum foil. Bake in the preheated oven for 50 minutes. Sprinkle shredded cheese over potatoes and bake, uncovered, until cheese is just beginning to brown.