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A baked casserole dish filled with cheesy scalloped potatoes, garnished with herbs. A serving spoon rests in the creamy, golden layers, with some potatoes scooped out. Nearby are whole potatoes, a gray cloth, plates, and forks.
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5 from 8 votes

Cheesy Scalloped Potatoes

This easy Cheesy Scalloped Potatoes recipe uses whole potatoes, cream, butter, and cheese. Perfect creamy scalloped potatoes ready in under an hour with no peeling required!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 2 tablespoons butter softened
  • 4 large baking potatoes or 8 smaller potatoes about 2 pounds total
  • 1 1/2 cups heavy cream
  • 1/2 cup milk whole or 2%
  • 2 tablespoons flour
  • 2-4 cloves garlic finely minced
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1 cup sharp cheddar cheese grated

Instructions

  • Preheat the oven to 400 degrees F.
  • Grease the bottom and sides of a baking dish with the softened butter.
    2 tablespoons butter
  • Wash and scrub the potatoes clean but don't worry about peeling them. Slice the potatoes into thick slices (somewhere between 1/4 and 1/2 inch thick), then stack the slices and cut them into 4 pieces. Put all of the potato pieces in the bottom of the baking dish.
    4 large baking potatoes or 8 smaller potatoes
  • In a small bowl whisk the cream, milk, flour, garlic, salt, and pepper together. Pour the mixture over the potatoes.
    1 1/2 cups heavy cream, 1/2 cup milk, 2 tablespoons flour, 2-4 cloves garlic, 1 teaspoon salt, freshly ground black pepper
  • Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.
  • Add the cheese to the hot dish and bake for another 3-5 minutes until the cheese is all melted. Serve hot.
    1 cup sharp cheddar cheese

Notes

  • To make this recipe gluten-free, switch out the 2 tablespoons of flour with 1 tablespoon of corn starch.
  • Use a mandolin or food processor to quickly and easily slice the potatoes.
  • Heavy cream in place of the milk will give you a richer, creamier sauce. 
  • Keep any leftovers in an air-tight container in the fridge.

Nutrition

Serving: 1 of 8 servings | Calories: 394kcal | Carbohydrates: 36g | Protein: 9g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 435mg | Potassium: 859mg | Fiber: 4g | Sugar: 4g | Vitamin A: 913IU | Vitamin C: 37mg | Calcium: 173mg | Iron: 2mg

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