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).
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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.
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.
How to Make Creamy Scalloped Potatoes:
- Combine the sauce ingredients in a large bowl (reserving 1 cup cheese for the top).
- Thinly slice potatoes and stir them into the sauce until evenly coated. Separate the slices to ensure sauce coats every slice.
- Transfer coated potatoes to the prepared 9×13 casserole dish, sprinkle with remaining cheese, cover tightly with foil.
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.
We love making Scalloped with a variety of potatoes but our go-to are russet potatoes. Yukon gold potatoes will also work well.
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.
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.
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.
Great news! We have Skinny Scalloped Potatoes with a homemade easy roux sauce.
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:
- Caesar Salad – with a light homemade dressing
- Roasted Brussels Sprouts– a crowd favorite with bacon
- Broccoli Apple Salad – everything about this one is good
- Roasted Asparagus – with lemon and parmesan
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:
- Sweet Potato Casserole – a staple for the holidays
- Potato Soup – creamy, hearty and so satisfying
- Roasted Baby Potatoes – our secret to crisp red potatoes
- Instant Pot Mashed Potatoes – the quickest mashed potatoes
- Loaded Mashed Potato Casserole – you’ll crave it until you make it
Easy Scalloped Potatoes Recipe
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.
- 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
Preheat oven to 375˚F with the rack in the center of your oven. You'll need a buttered 9×13 casserole dish.
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.
Spread the potatoes evenly into the casserole dish, patting them evenly into the dish, then sprinkle on remaining 1 cup cheddar cheese.
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.