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.
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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.
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.
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.
Common Questions:
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
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
- 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.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Great dish – it certainly disappeared quite quickly! So easy. I will admit, I added an onion I thin-sliced with the mandolin and it was perfect. Love the way it made the house smell so good while cooking!
Great to hear that it was a success, Sue!
These were delicious and easy! Would just add salt to the recipe next time. Definitely needed it
Thank you so much for sharing that with me, Alena. The medium cheddar cheese should add a decent amount of saltiness to the recipe, so if another cheese was used that may have altered the flavor, Alena!
Love recipes. But the page is nearly impossible to navigate due to hundreds of items popping up and page jumping all over the place
Hi Tony, Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Definitely needs salt as potatoes take a lot of salt to season well.
easy and delicious.It is quite greasy but my family ate every crumb.I added 1/2 tsp.salt and 1/4tsp. pepper
Thank you for sharing, Karen! I’m glad it was eaten up! 🙂
Was just okay for me. I don’t think the addition of the ranch dressing to the mixture did anything to enhance the recipe. But that just my taste.
Could I substitute the mayo for anything? I don’t eat plain mayo so I never have it on hand
Hi Tanya! I haven’t tested a substitute but you could experiment with it. Let us know how it turns out.
This recipe for Easy Scalloped Potatoes was just fabulous! I did as the instructions said (except for a tiny bit of salt added) and baked them the night before serving and refrigerated. Baked/reheated next day and they tasted even better than the taste test I did the night before! Your recipes are just wonderful and super trustworthy!! Thank you!
Aww, thank you! I’m so glad you love my recipes. I appreciate the feedback.
Can I make these ahead and freeze? If so do you know the reheat/baking times?
Hi Leslie, please check our instructions for making ahead in the section titled: “Can I Make Scalloped Potatoes Ahead”
Hello, can I prepare this a few hours prior to baking and cover with Reynolds wrap and then bake 4 to 5 hours later? Thanks
Hi Lori! Yes, you can prepare everything into your dish and cover it tightly with plastic wrap then refrigerate. Some discoloration may happen on the top of the potatoes, this is normal.
Hi I just love your recipes, I want to try these potatoes but I don’t know what is ranch or from where to buy it. Can I do it at home the ranch I mean? Thank you
Hi Vanessa! I am not sure where you live but in the US, you can buy ranch at your local grocery store. It’s a dressing, but can also be bought as a packet of seasoning that you can add to yogurt or sour cream to make a dip. Here is a link to the ranch seasoning. You could make your own using this seasoning with sour cream to use in the recipe. If you are not able to buy seasoning, then I would recommend looking at the ingredient list for this seasoning or looking for a recipe online to create your own homemade ranch seasoning mix using garlic powder, onion powder, parsley, dill, chives, etc. I hope that helps!
I love all your recipes…easy and tasty. I stop and read each one when i see a
new post..then of course I have to save it.
Thanks Natasha
Hi Pam, we have a new save feature on our website. You may click the heart button to add a recipe to your favorites and click the magnifying class to see your saved reciped. Hope that helps!
Love that new feature!! The potatoes look amazing. I will have to switch up the ranch, not a fan.
I’m glad you’re enjoying it, Kelley!
Made these scalloped potatoes and everyone loved them. 💖😁
So glad they were enjoyed!
I made this as written, thinking the ranch dressing might fulfill all of the seasoning requirements. In the end, this was very tasty, but it really needed salt, and next time I will also add a layer of slivered onion.
Made these last week family loved them so much I just put another dish in the oven. Thank you.
Jerry
You’re welcome! I’m so happy you all enjoyed it, Jerry!
These potatoes were marvelous. They paired beautifully with deep fried scallops.
Thanks
Hi Frank, happy to know that you enjoyed this recipe!
I just made these for dinner and they were delicious and easy to make
Hi Judy, great to know that you loved the recipe!
These were fantastic. Cut the recipe in half – worked perfectly! Wish I could post my picture of finished potatoes. Crunchy on top, creamy inside!
I’m so happy you enjoyed them, Leslie! Thank you for your wonderful review!
Hi there, I’m awful with measuring I would love to make this recipe for two 😊
I’m trying this recipe for the first time on my very picky wife and myself. I’ve tried some of your other recipes like the beef stroganoff and banana bread and loved them both. Thanks for sharing and teaching fellow whata bee chefs.
I hope you love this recipe, Miles! It’s a good one!
Hi.
Do you think plain greek yogurt would work as a substitute for the ranch yogurt?
I have yet to find any form of ranch that doesn’t contain onion and I am allergic. If a recipe calls for onion, I simply use leeks, but that isn’t an option when the onion is in another component.
Thank you so much for your feedback!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
I also use cheddar cheese soup mixed with milk and and onions. Works great!
Thank you for sharing with us, Shirley. 🙂
These were such a tasty dish. My whole family loved this. The tip to use the food processor was a game changer. Thanks for all you do. I love that I can trust your recipes !
That’s just awesome! Thank you for sharing your wonderful review, Christie!
Have you ever made this recipe in a foil pan… specifically to feed a large crowd?
I have not. I think it could work.
Made these yummy potatoes for my family and they loved them! I like this recipe because the ingredients are common staples that most people already have at home! It’s quick, simple and taste delicious:)
That’s just awesome! Thank you for sharing your wonderful review, Chasity!
Can I use the salad dressing as in Kraft Ranch salad dressing? I was wondering about that…I got a bottle for this recipe, but I thought I should be sure it is correct.
Hi Lynne, yes that is correct, just use your favorite ranch dressing.
First time making this dish and it was delicious, bound to become our family’s favorite and a great dish for guests. The crispy edges of the cheese broiled in the oven was so good!! I used Mexican cheese and young potatoes, just what I had in the fridge.
Thank you so much for sharing that with me, Irina! I’m so happy you enjoyed that. This recipe!
I made these last night to go with the ribs my husband was smoking. He took one bite and announced that I was to never try another recipe and these should be made for dinner at least once a month. Lol. I believe they were a hit!
That’s awesome feedback! Glad he loved this recipe, thank you for sharing that with us.
Grated cheese on one side of my food processor. Flipped the blade over and did the potatoes. Super easy and delicious!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Super delicious and easy to make …Thank you Misses Natasha!!
🤗
You’re welcome! I’m so happy you enjoyed that, Naomi!
Easy – delicious – Served at Sunday’s family dinner – Everyone enjoyed.
Hi Richard, happy to know that the recipe was a hit with your family. Thank you for sharing that with us!
Made this tonight and we loved it. We only had 3 big potatoes and 2% milk but still good, I also added a little bit of Johnny’s seasoning to make it more savory. I have tried some of your recipes and everything came out amazing.
Good to know that you’re enjoying mg recipes! I hope you’ll love all the recipes that you will try.
Love this recipe as the flavors are incredible. The only problem the bottom of mine were hard and dark brown. I buttered the dish very well but did I over cook them? The rest tasted perfect!
Hi Pat, Did you possibly have the dish too low in the oven? It helps if you have it in the center of the oven so it isn’t too close to a heating element. Also, overcooking can make them darken more.
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?
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.
When you say .. put into lined casserole pan…. do you line it with parchment paper? Do you have to line the dish ?
HI Donna, there is no need to line the pan. I only buttered it. I corrected the instructions and thank you for pointing that out.
would it work if i m making it for just myself
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.
Thanks for the slider. Does the cooking time change when adjusting for fewer people?
It takes less time with fewer ingredients, but it shouldn’t change by much. I recommend keeping a close eye on the pan towards the end and checking for doneness.
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.
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.
Followed the recipe, and then added diced leftover ham. Superdelicious! Will definitely make this colourful dish again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Margareta!
Fabulous recipe
I’m so glad you enjoyed it!
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.
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.
please can you tell me what ranch dressing is …I am from south africa
Hello Glynis, this is the ranch dressing that I am using.
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.
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.
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.
Hi Ericka, I hope you’re going to love this recipe! Please share with us how it goes if you try this out.
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.
I’m so glad you enjoyed it!
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.
Hi Cheri, so great to know that you loved this recipe! Thank you for sharing your great feedback with us.
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.
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.
Ingrid, let me know if you tried the canned potatoes. This would be a great idea for the Motorhome on long trips!
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
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.
Can you substitute the russet potatoes for red potatoes?
Thanks, Pat
Hi Pat, I haven’t tried that substitutions for this recipe specifically, but I bet that could work with a few alterations.
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.
Thank you so much for that suggestion. Not all of our recipes have videos, but you can find all of our videos HERE.
Hi Natasha
what can I substitute yogurt each with for scallop potato dish
Thank you
Hi Anne, I haven’t tried a yogurt substitute here to advise. If you experiment I would love to know how you like that.
Can you substitute sour cream instead of the ranch dressing and if so would I use the same amount?
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.
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.
I’m going to be trying Green Goddess dressing with Yogurt, Basil and Tarragon.
Can this recipe be done in a slow cooker? Thanks
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!
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 👏 😍
I’m so happy to hear that! Thank you for sharing your great review, Holly!
Forgot to give this 5 stars!
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!
You’re welcome, Kristy! Thank you for this wonderful review!
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!
That’s so great! It sounds like you have a new favorite!
Can this recipe be made in the crockpot?
Hi Angela, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I made your scalloped potatoes recipe twice now this month. This recipe is so easy and delicious. Thank you.
HI Janet, I am so happy to hear that! Thank you for the wonderful review.
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.
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!
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.
Hi Cathy, I’m so happy you discovered our blog. Welcome! 🙂
Can I make it the day before and bake the next day ?
Hi Deann, please check our instructions for making ahead in the section titled: “Can I Make Scalloped Potatoes Ahead”
Thank you
I try to speed read and missed it
Thank you!
Merry Christmas to you and your beautiful family
You’re welcome! Merry Christmas!
Can I make a recipe and a half for a 13×9 so I can feed more? Still cook alright?
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.
Can you add ham to the scalloped potatoes before baking?
Hi Janet, I haven’t tried that, but I imagine that may work!
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!
That is such a smart way to use leftover ham! Thank you for sharing.
What do I line the baking dish with
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
Can you tell me what I can use instead of ranch dressing ..could I use plain yoghurt
Hello Rae, yes that will work too. I have answered this question in this porion in the recipe Can I use a Different Ranch?
Can these be made ahead of time?
Hi Jynefer, yes this can be mad ahead. You may check this aread in the recipe Can I Make Scalloped Potatoes Ahead?
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!!!
Hi Shannon! I hope you give them another try soon!
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?
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.
Perfection!
Where did you get that white baking dish? I’ve looked everywhere!
Hi Shari, we have our favorite kitchen tools listed in our Amazon Shop HERE.
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!!!!!
I’m so happy to hear that! Thank you for sharing your great review!
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 ❤️
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.
Did you have the pumpkin pie recipe that was made in a 13×9 pan?
Hi Eunice, I don’t have anything like that but we will be sharing our best Pumpkin Pie next week. Stay tuned!
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.
Hi Darelene, we have the food processor we used listed in our blog shop HERE.
Instead of lining with foil can I spray or butter the dish instead
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!
Absolute perfection! Simple, easy and delicious…love it!
Thank you so much Stephanie! I hope this scalloped potatoes recipe becomes a go-to favorite for you.
I have never tried them like this.. with the sauce. Thanks for the recipe!
It’s so simple and so good! I hope you love that creamy cheesy and easy sauce.
One of my go-to recipes for the holidays. Delicious every time.
That’s just awesome Erin! We absolutely love this recipe during the holidays!