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Easy Scalloped Potatoes Recipe

Creamy, cheesy, and the easiest Scalloped Potatoes Recipe you’ll make! This potato side dish has just a few ingredients and comes together quickly (no need to pre-cook the sauce).

Scalloped Potatoes are as classic as Creamy Mashed Potatoes and Sweet Potato Casserole on our holiday table. This is sure to become your go-to potato bake for Thanksgiving, Christmas, and Easter. 

Easy scalloped potatoes in casserole dish garnished with chives

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Easiest Ever Scalloped Potatoes!

This sliced potato casserole recipe will become your secret weapon for an easy and impressive side dish that always gets rave reviews. The potatoes turn out creamy, cheesy, and are infused with wonderful garlic-ranch flavor.

Our small list of ingredients will surprise you, but the combination just works. It’s perfect for a busy weeknight but is also creamy, decadent, and worthy of any special occasion.

  • Potatoes – we love starchy russets which soften beautifully
  • Ranch, Milk & Mayonnaise – create a flavorful and creamy base that infuses every slice of potato.
  • Garlic – we use a generous 3 large cloves which adds great flavor
  • Cheese – a medium cheddar cheese adds that salty bite and forms a cheesy crust.
Ingredients for scalloped potatoes

The #1 Tip for Making Scalloped Potatoes:

Slice potatoes thinly and evenly – this is the most important tip for the potato casserole to cook through quickly and evenly.

We used our food processor (using setting #1.5 on our slicing disk attachment). A mandolin slicer would also work well to thinly slice the potatoes and save you time.

thinly sliced potatoes

How to Make Creamy Scalloped Potatoes:

  1. Combine the sauce ingredients in a large bowl (reserving 1 cup cheese for the top).
  2. Thinly slice potatoes and stir them into the sauce until evenly coated. Separate the slices to ensure sauce coats every slice.
  3. Transfer coated potatoes to the prepared 9×13 casserole dish, sprinkle with remaining cheese, cover tightly with foil.
step by step how to make scalloped potatoes

How Long to Bake Scalloped Potatoes?

The bake time will vary based on how thick you cut your potatoes. If you slice them thinner, they will bake through faster.

Bake covered with foil at 375˚F for 65-75 minutes or until tender when pierced with a knife then uncover and bake another 5 minutes. For a golden cheesy crust, broil for 2-3 minutes at the end.

perfectly baked scalloped potatoes on a spoon

Common Questions:

What are the Best Potatoes for Scalloped Potatoes?

We love making Scalloped with a variety of potatoes but our go-to are russet potatoes. Yukon gold potatoes will also work well.

How to Keep Potatoes from Browning?

If you aren’t using the peeled or sliced potatoes right away, you can keep them in a bowl of water to keep them from browning.

Can I Make Scalloped Potatoes Ahead?

Bake as directed but do not broil. Bring to room temperature then cover and refrigerate for 1-2 days. To reheat, bake covered with foil at 350˚F for 30-35 minutes until heated through.

Can I use a Different Ranch?

We love using ranch from the refrigerated section of the grocery store, like the yogurt ranch pictured above (which we also used on our Ranch Potatoes). A homemade ranch, or combining a dressing mix with sour cream according to the package instructions also works great. You can experiment using your favorite ranch dressing.

Can I make this Dish Lighter or Skinnier?

Great news! We have Skinny Scalloped Potatoes with a homemade easy roux sauce.

Easy Scalloped Potatoes served on a spoon

What to Serve with Scalloped Potatoes:

Scalloped potatoes pair well with just about any main course. We love it during the holidays with Prime Rib, our juicy Roast Turkey (don’t forget the Cranberry Sauce) or Baked Ham. Since this is such a decadent side dish, we love to pair it with simple veggie sides like:

Plated scalloped potatoes side dish

Everything about this easy scalloped potatoes recipe is good. This cheesy potato casserole always disappears fast and gets rave reviews.

Love Potatoes? Try these Potato Recipes:

Easy Scalloped Potatoes Recipe

5 from 5 votes
Prep Time: 20 minutes
Cook Time: 1 hour 18 minutes
Total Time: 1 hour 38 minutes
Easy Scalloped Potatoes in Casserole Dish

The easiest scalloped potatoes recipe! This potato side dish has just a few ingredients and comes together quickly. It's perfect for a busy weeknight but is also great for special occasions.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$10
Keyword: easy scalloped potatoes, ranch scalloped potatoes
Cuisine: American
Course: Side Dish
Calories: 427 kcal
Servings: 8 people as a side dish


  • 1/2 cup ranch dressing (we used refrigerated yogurt ranch)
  • 1/2 cup mayonnaise
  • 1/2 cup whole milk
  • 3 garlic cloves minced
  • 2 cups medium cheddar cheese shredded (8 oz), divided
  • 3 lbs russet potatoes (5 large potatoes), peeled and thinly sliced less than 1/8" thick
  • 1/4 cup chives finely chopped, to garnish


  1. Preheat oven to 375˚F with the rack in the center of your oven. You'll need a 9×13 casserole dish.

  2. In a large mixing bowl, stir together ranch, mayonnaise, milk, minced garlic and 1 cup cheddar cheese. Add thinly sliced potatoes and stir until every slice is coated in the creamy sauce.

  3. Spread the potatoes evenly into the lined casserole dish, patting them evenly into the dish, then sprinkle on remaining 1 cup cheddar cheese.

  4. Cover tightly with foil and bake at 375˚F for 65-75 minutes or until tender when pierced with a knife. then remove foil and bake an additional 5 minutes. Broil on high heat for about 2-3 minutes at the end to lightly brown the cheese crust. Rest for 10-15 minutes then garnish with chives to serve.

Nutrition Facts
Easy Scalloped Potatoes Recipe
Amount Per Serving
Calories 427 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 444mg19%
Potassium 771mg22%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Vitamin A 371IU7%
Vitamin C 11mg13%
Calcium 250mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Inna
    November 21, 2020

    Hi Natasha.
    I need your help… Something went wrong with this dish…
    So I sliced the potatoes 1/16″ on a mandolin slicer. It took a little more than 75 min to bake (about 90 min) and then when I took it out of the oven there was about ¼ cup of oil floating on top of the cheese.
    Could it be the gas oven ? Or the glass pyrex dish?? Or maybe cause I used yellow young potatoes?


    • Natasha
      November 23, 2020

      Hi Inna, I think it may be due to the type of potatoes used. I haven’t had any issues with oil pooling. That is more likely to happen if you use cheddar cheese which tends to release a fair amount of oil. Also if you pack the potatoes in a thicker layer, it would take longer to bake. Lastly, make sure to cover tightly with foil which traps the heat and helps the potatoes to cook up faster.


  • Shari Sysol-Alongi
    November 16, 2020

    Where did you get that white baking dish? I’ve looked everywhere!


    • Natashas Kitchen
      November 16, 2020

      Hi Shari, we have our favorite kitchen tools listed in our Amazon Shop HERE.


  • Maggie
    November 14, 2020

    Hi Natasha,
    I just wanted to let you know that I made the beef stroganoff a few days ago and it was absolutely delicious!! I know this has nothing to do with the scalloped potatoes, which I will be making for Thanksgiving, but just wanted to let you know!!! Thank you, love all your dishes!!!!!


    • Natashas Kitchen
      November 14, 2020

      I’m so happy to hear that! Thank you for sharing your great review!


  • Michele
    November 8, 2020

    Hi Natasha, can this amazing dish be frozen? If so, which is preferable, before or after cooking? Thank you so much in advance. I love everything about you! Many blessings ❤️


    • Natasha
      November 9, 2020

      Hi Michele, I haven’t tried freezing this so I’m not sure if the cream would separate. It would probably be better to freeze after cooking if at all.


  • Eunice richards
    November 6, 2020

    Did you have the pumpkin pie recipe that was made in a 13×9 pan?


    • Natasha
      November 6, 2020

      Hi Eunice, I don’t have anything like that but we will be sharing our best Pumpkin Pie next week. Stay tuned!


  • Darlene
    November 6, 2020

    Aside from this recipe being amazing, I’ve been wanting a food processor forever. Which one do YOU use. I’m baffled with all the choices.


    • Natashas Kitchen
      November 6, 2020

      Hi Darelene, we have the food processor we used listed in our blog shop HERE.


  • Rose
    November 5, 2020

    Instead of lining with foil can I spray or butter the dish instead


    • Natasha
      November 5, 2020

      Hi Rose, sorry I forgot to remove that from the recipe card. Lining with foil is not necessary. There is no need to spray or butter either. The sauce is rich enough that it will be easy to wash the casserole dish without having to add extra oil or butter. I hope you love the scalloped potatoes recipe!


  • Stephanie
    November 3, 2020

    Absolute perfection! Simple, easy and delicious…love it!


    • Natasha
      November 3, 2020

      Thank you so much Stephanie! I hope this scalloped potatoes recipe becomes a go-to favorite for you.


  • Kim
    November 3, 2020

    I have never tried them like this.. with the sauce. Thanks for the recipe!


    • Natasha
      November 3, 2020

      It’s so simple and so good! I hope you love that creamy cheesy and easy sauce.


  • Erin
    November 3, 2020

    One of my go-to recipes for the holidays. Delicious every time.


    • Natashas Kitchen
      November 3, 2020

      That’s just awesome Erin! We absolutely love this recipe during the holidays!


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