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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 11 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

Ingredients

  • 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

Instructions

  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

  • Audrey
    May 8, 2021

    This looks so good. How would it do it I made it the morning and refrigerate it until it’s time to cook it for dinner?

    Reply

    • Natashas Kitchen
      May 8, 2021

      Hi Audrey, I haven’t put off baking like that to advise. If you happen to test it out, I’d love to know how you like that.

      Reply

  • dawn johnston
    May 6, 2021

    would it work if i m making it for just myself

    Reply

    • Natashas Kitchen
      May 6, 2021

      Hi Dawn, I haven’t tried freezing this, so I’m not sure if the cream would separate to say it will work for one person. But, you can adjust the recipe for fewer people by using the recipe slider in the recipe post.

      Reply

  • Anna
    May 2, 2021

    Just in case anyone has the bright idea like me to try this recipe in the airfryer. Don’t. Took just as long time wise, and it did not cook properly (raw on the inside crispy on the outside) I did make it work eventually but definitely wouldn’t recommend.

    Reply

    • Natasha
      May 3, 2021

      That is so good to know that it does NOT work in an air fryer. Thank you for sharing that in case someone else wanted to try it.

      Reply

  • Margareta
    April 26, 2021

    Followed the recipe, and then added diced leftover ham. Superdelicious! Will definitely make this colourful dish again.

    Reply

    • Natashas Kitchen
      April 27, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Margareta!

      Reply

  • Pat
    April 19, 2021

    Fabulous recipe

    Reply

    • Natashas Kitchen
      April 19, 2021

      I’m so glad you enjoyed it!

      Reply

  • Lynn
    April 18, 2021

    Hi Natasha
    Can you suggest a substitute for the ranch dresssing please?
    I would love to try this recipe. We all love scalloped potatoes.
    Thanks!
    Love watching your videos.

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Hi Lynn, 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.

      Reply

  • GLYNIS RIDGWAY
    April 16, 2021

    please can you tell me what ranch dressing is …I am from south africa

    Reply

    • Natasha's Kitchen
      April 16, 2021

      Hello Glynis, this is the ranch dressing that I am using.

      Reply

      • Liz
        April 17, 2021

        Did you use the liquid ranch dressing or the dry ranch seasoning? In your response to GLYNIS, with a link, the link showed the dry ranch.

        Reply

        • Natashas Kitchen
          April 17, 2021

          Hi Lix, we used 1/2 cup ranch dressing (we used refrigerated yogurt ranch). You can also use the dry ranch and make it yourself.

          Reply

  • Ericka DeForest
    April 15, 2021

    I have not had scalloped potatoes in a very long time. I’ve never tried it with ranch before so I’m looking forward to trying this recipe.
    I used to put sliced kielbasa in with the potatoes and top with cheese and bread crumbs, and with corn on the side, it was a favorite. I love learning new ways to make old favorites. I cannot wait to try this.

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Hi Ericka, I hope you’re going to love this recipe! Please share with us how it goes if you try this out.

      Reply

  • Kristen
    April 3, 2021

    This dish is easy and so delicious. I followed the recipe almost exactly, as I used 2% milk instead of whole milk as that is what I had on hand, and it came out great.

    Reply

    • Natashas Kitchen
      April 3, 2021

      I’m so glad you enjoyed it!

      Reply

  • Cherie
    March 21, 2021

    Oh my gosh… seriously delicious and so simple. Who would have ever thought of using mayonnaise and ranch salad dressing as a base? Natasha you rock, as usual! I do agree there is a lot of grease but I used some paper towels to remove some of it. A definite keeper in my side dishes.

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Cheri, so great to know that you loved this recipe! Thank you for sharing your great feedback with us.

      Reply

  • Ingrid
    March 10, 2021

    I love many of your recipes, mostly because they are pretty easy to make. I wonder if you can use sliced canned potatoes that are drained, for this recipe? I don’t have the tools for cutting thin slices.

    Reply

    • Natasha's Kitchen
      March 11, 2021

      Hi Ingrid, I honestly haven’t tried that yet to advise. I imagine that would work but I can’t say for sure unless I try it. If you do an experiment, please share with us how it goes.

      Reply

    • Sue
      May 6, 2021

      Ingrid, let me know if you tried the canned potatoes. This would be a great idea for the Motorhome on long trips!

      Reply

  • Julie
    February 28, 2021

    These potatoes are delicious. But, they take twice as long to bake than what the recipe says. That being said just plan on bake time to be longer.
    Natasha’s recipes are ALWAYS good. I’ve never made anything of hers that isn’t fabulous

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Julie, thanks for sharing your suggestion with us. This is the baking time that worked for me, but I appreciate the heads up for others. I’m also glad you are enjoying my recipes! Thank you so much for your good feedback.

      Reply

  • Pat Chepita
    February 19, 2021

    Can you substitute the russet potatoes for red potatoes?

    Thanks, Pat

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Pat, I haven’t tried that substitutions for this recipe specifically, but I bet that could work with a few alterations.

      Reply

  • Isaac
    February 19, 2021

    Natasha: I love your recipes. But so many of them don’t have videos when I try and access them from the Facebook posts. Videos are much easier to follow for many of us. Any chance we can get the video attached to the link as well? Thank you.

    Reply

    • Natashas Kitchen
      February 19, 2021

      Thank you so much for that suggestion. Not all of our recipes have videos, but you can find all of our videos HERE.

      Reply

  • Anne
    February 5, 2021

    Hi Natasha
    what can I substitute yogurt each with for scallop potato dish

    Thank you

    Reply

    • Natashas Kitchen
      February 6, 2021

      Hi Anne, I haven’t tried a yogurt substitute here to advise. If you experiment I would love to know how you like that.

      Reply

  • Christine
    January 29, 2021

    Can you substitute sour cream instead of the ranch dressing and if so would I use the same amount?

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Christine, that may work although I haven’t experimented with that. You may need to alter your spices to make up for the ranch flavor.

      Reply

      • Thomas
        February 16, 2021

        I put mine in the microwave. 10 min. stir 10 min done. Total 20 min. Make my cream sauce with onion and cheese pour over potato.

        Reply

      • Sharon
        February 17, 2021

        I’m going to be trying Green Goddess dressing with Yogurt, Basil and Tarragon.

        Reply

  • Jean Webb
    January 27, 2021

    Can this recipe be done in a slow cooker? Thanks

    Reply

    • Natasha's Kitchen
      January 27, 2021

      Hello Jean, I honestly haven’t tried making this in a slow cooker yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Holly
    January 3, 2021

    Best potato recipe EVER. I cant even get over how good these are. I did have to soak up a lot of grease from all the sauces and cheese, I dont know, maybe I won’t do that next time. It was still so amazing 👏 😍

    Reply

    • Natashas Kitchen
      January 4, 2021

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

      Reply

  • Kristy
    December 30, 2020

    Forgot to give this 5 stars!

    Reply

  • Kristy
    December 30, 2020

    Wow! These turned out amazing. They were so easy to make, my 13 year old daughter pretty much made them on her own. They turned out creamy and cheesy, I plan on this being one of my go to side dishes! Thank you!

    Reply

    • Natashas Kitchen
      December 30, 2020

      You’re welcome, Kristy! Thank you for this wonderful review!

      Reply

  • Gayle
    December 28, 2020

    These are amazing. I have made scalloped potatoes for many years and I made these for the first time last night. Everyone loved them. My husband says that’s a keeper recipe. Thank you so much!

    Reply

    • Natashas Kitchen
      December 28, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Angela
    December 27, 2020

    Can this recipe be made in the crockpot?

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hi Angela, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • janet capehart
    December 27, 2020

    I made your scalloped potatoes recipe twice now this month. This recipe is so easy and delicious. Thank you.

    Reply

    • Natasha
      December 27, 2020

      HI Janet, I am so happy to hear that! Thank you for the wonderful review.

      Reply

  • Judy Henderson
    December 27, 2020

    I follow all your recipes. I’m 84 and have cooked all my adult life. I have many recipes sharing some with the local newspaper, but I’ve learned so much from you. Recently made your crab cakes. They are exceptional especially with the sauce you recommend. Bless you.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hello Judy, I’m glad that you’re learning a lot of new recipes from my website. Thank you so much for your good feedback, I hope that you will love every recipe that you will try!

      Reply

  • Cathy Enderby
    December 26, 2020

    I’m so glad I somehow found your FB page and I love watching your videos. I have a simple “Cathy’s in the Kitchen” Blog page, but its simply there so I don’t over load my personnel FB page. I LOVE to cook and love trying your recipes. Someday, I might try to video. Thanks for all you do.

    Reply

    • Natashas Kitchen
      December 26, 2020

      Hi Cathy, I’m so happy you discovered our blog. Welcome! 🙂

      Reply

  • Deann
    December 24, 2020

    Can I make it the day before and bake the next day ?

    Reply

    • Natasha
      December 24, 2020

      Hi Deann, please check our instructions for making ahead in the section titled: “Can I Make Scalloped Potatoes Ahead”

      Reply

      • Deann
        December 24, 2020

        Thank you
        I try to speed read and missed it
        Thank you!
        Merry Christmas to you and your beautiful family

        Reply

        • Natashas Kitchen
          December 24, 2020

          You’re welcome! Merry Christmas!

          Reply

  • Angela
    December 18, 2020

    Can I make a recipe and a half for a 13×9 so I can feed more? Still cook alright?

    Reply

    • Natasha
      December 18, 2020

      Hi Angela, I haven’t tested it that way but it would need a lengthier cooking time if you layer it too thick. I would keep it covered for longer, or use a larger dish.

      Reply

  • Janet
    December 17, 2020

    Can you add ham to the scalloped potatoes before baking?

    Reply

    • Natashas Kitchen
      December 17, 2020

      Hi Janet, I haven’t tried that, but I imagine that may work!

      Reply

    • Annette
      December 27, 2020

      We always had small bits and pieces of ham in ours. It was an economical way to stretch that meat with 6 kids. We loved it!

      Reply

      • Natasha
        December 27, 2020

        That is such a smart way to use leftover ham! Thank you for sharing.

        Reply

  • Sue
    December 12, 2020

    What do I line the baking dish with

    Reply

    • Natasha
      December 12, 2020

      Hi Sue, you don’t have to line the baking dish. It will release fairly easily once it’s baked. You can line with non-stick foil if you want but it isn’t necessary

      Reply

  • Rae Whalley
    December 10, 2020

    Can you tell me what I can use instead of ranch dressing ..could I use plain yoghurt

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hello Rae, yes that will work too. I have answered this question in this porion in the recipe Can I use a Different Ranch?

      Reply

  • Jynefer
    December 9, 2020

    Can these be made ahead of time?

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Hi Jynefer, yes this can be mad ahead. You may check this aread in the recipe Can I Make Scalloped Potatoes Ahead?

      Reply

  • Shannon Cottle
    December 4, 2020

    In so mad at myself I made these for the second time tonight and I forgot to put foil on top and I burned the top so bad. Of course my husband loves them. But I am so mad at myself. So don’t fort the foil part!!!

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Shannon! I hope you give them another try soon!

      Reply

  • 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?

    Reply

    • 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.

      Reply

  • Shari Sysol-Alongi
    November 16, 2020

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

    Reply

    • Natashas Kitchen
      November 16, 2020

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

      Reply

  • 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!!!!!

    Reply

    • Natashas Kitchen
      November 14, 2020

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

      Reply

  • 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 ❤️

    Reply

    • 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.

      Reply

  • Eunice richards
    November 6, 2020

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

    Reply

    • 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!

      Reply

  • 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.

    Reply

    • Natashas Kitchen
      November 6, 2020

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

      Reply

  • Rose
    November 5, 2020

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

    Reply

    • 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!

      Reply

  • Stephanie
    November 3, 2020

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

    Reply

    • Natasha
      November 3, 2020

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

      Reply

  • Kim
    November 3, 2020

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

    Reply

    • Natasha
      November 3, 2020

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

      Reply

  • Erin
    November 3, 2020

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

    Reply

    • Natashas Kitchen
      November 3, 2020

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

      Reply

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