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These Scalloped potatoes are rich and wonderful. You’d probably earn 10,000 points with weight watchers, but it’s a very nice dish for special occasions. Oh and we are continuing our countdown to Christmas so read on to find out what I’m giving away!
Ingredients for Au Gratin Scalloped Potatoes:
3 lbs Yukon Gold Potatoes, peeled
1/2 yellow onion
4-6 garlic cloves
1 tsp salt
1 tsp black pepper
3 cups shredded cheddar jack cheese
2 cups heavy whipping cream
1 cup whole milk
4 Tbsp unsalted butter
How to Make Scalloped Potatoes:
Preheat Oven to 375˚ and butter a 9×13 glass baking dish.
1. Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water. Mandolin… ahem…hint, hint.
2. Sautee 4 Tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish (after step 4).
3. Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
4. Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won’t be fully covered by cream and that’s ok. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
Merry Christmas and happy cooking! 🙂
-Natasha
Scalloped Potatoes Recipe
Ingredients
- 3 lbs Yukon Gold Potatoes, peeled
- 1/2 yellow onion
- 4-6 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 3 cups shredded cheddar jack cheese
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 tbsp unsalted butter
Instructions
Preheat Oven to 375˚ F and butter a 9 x 13 glass baking dish.
- Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
- Sautee 4 tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish.
- Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
- Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won't be fully covered by cream and that's OK. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Another excellent recipe Natasha!! Made 2 pans of these for tonight’s dinner and they were a hit!!
That’s so great! It sounds like you have a new favorite!
It was delicious! Only change was I added more cheese (sharp cheddar – 1 cup). I made the WHOLE recipe knowing it was too much. I divided into 2 other dishes. We will see how it works being frozen and then thawed.
Thank you so much for sharing that with me. I’m so happy you enjoyed this recipe!
Want to make your yummy scallop potatoes but I would like to prepare them the day before was wondering if that is ok
fresh is always better and looks nicer but it would work reheated.
Hi Natasha, i love your skinny scalloped potatoes. I haven’t tried this version of the scalloped potatoes, so just wanted to get your honest opinion. Which do you like more, which tastes best? skinny or this original full fat version?
I like skinny, but haven’t tried these. just want some feedback on your opinion. thsnks!
I prefer the skinny version. As far as flavor goes, they are bot awesome but the skinny one is less guilty 🙂
Thanks so much!
Hi Natasha. Is it best to use unsalted butter?
Hi Victoria, I always use unsalted in my recipes unless I state otherwise, but in this recipe I think either will work 🙂 I hope you love it!
I agree with all the rave reviews! I have made these several times and love them. I want to take them to work for a potluck but as we do not have an oven I have to use a crockpot. Wondering how you might suggest the time for this?
Teresa, I’ve never tried to make scalloped potatoes in a crockpot so it would have to be an experiment. Sorry I’m not more helpful.
I made this recipe so many times already, and every time it is a big hit. I absolutely love them.
Awesome, I’m glad to hear that Terez! Thanks for sharing your great review!
I would like to make this recipe for a large crowd (approx. 70). Any suggestions on quantities for ingredients. (I plan to make it in a large aluminum pan).
Hi Beverly, this recipe serves about 8 as a side dish so it depends on what else is on the menu and you will have to scale up from there. That is definitely adventurous cooking! You may need to bake in multiple batches and keep an eye on the bake time. If you layer potatoes too thick, you will need to bake longer for it to cook through, so be sure to test the thickest slice of potato to check for doneness.
Hi! What is the yield for this recipe please?
Hi Maria, it yields a 9×13 casserole dish – about 8 servings as a side dish.
My husband says that it’s the best scalloped potatoes he’s ever had, and he grew up on them! I will have to agree with him, 10 stars out of 5!
That’s fantastic! I’m so happy to hear that! Thanks for sharing your incredible review!
I made these today. They turned out pretty good, I was happy. Will definitely make it again! A few things: I live in Canada and we do not seem to have Colby cheese. So instead, I did a mixture of Monterey Jack and marble cheese. I find that I was really looking for a sharp cheddar cheese flavour in the potatoes so I am going to try that next time. Has anyone else tried this recipe with sharp cheddar cheese? I am thinking I will do a mix of different cheeses again, and include the sharp cheddar cheese as one.
I also accidentally bought table cream (18%) versus heavy whipping cream (35%) so that’s what I used. I did not use whole milk, I used 2%. It all turned out good. I do wonder how it would turn out with heavy whipping cream! If the flavour would be even better.
I used my food processor to shred the cheese. I then used it to thinly slice all my potatoes instead of a mandolin and it worked perfectly. It sliced the potatoes nice and thinly and equal size.
That’s great! Thanks for sharing your thoughtful review! 🙂
Generally, 3 medium russet potatoes equal 1 lb. One lb of potatoes equals approximately 3 cups
Thank you Patty!
Can you make these without the heavy cream?
Hi Patrice, I would suggest following my lighter scalloped potatoes recipe if you wish to substitute out the heavy cream. This recipe accounts for using leaner ingredients. Enjoy!
These were excellent! I’ve never made scalloped potatoes before and was worried that they might still be quite firm after baking, boy was I wrong!
The step by step photos are something I love about your site, it really helps when tackling something new.
I’ll never use another recipe other than this one, these are perfect!
Thank you Natasha : )
Faye, thank you for such a nice review and for the feedback 😄. Thank you for sharing that with us.
Sorry, I forgot to rate this recipe 5/5, best potatoes ever!
You’re so nice! Thank you! 🙂
Natasha, if I only want to make with half of the ingridients to make a smaller portion, do I still keep it for 1 hour in the oven or do I reduce time as well?
Thank you.
Hi Mila, it depends on the size of dish you use. If your dish makes it so the potatoes are not as deep/thick but more spread out, it will cook faster. I would recommend starting at 40 minutes then testing for doneness.
Thank you! I will try.
Natasha I tried with half of the ingridients and it was great! Only my sharp cheddar cheese was regular yellow. I see yours is mixed with the white one? I keep looking trying to see what kind of cheese you mixed with it? Or am I imagining it?
Hi Mila, I used Colby Jack cheese which is a mix of both white and orange cheese so when it’s grated, you see both colors. You can also use cheddar jack – it is a blend of both.
I made this for Easter dinner and it was a hit. It is now my go-to scalloped potato recipe. To think I used to make the scalloped potatoes from a box. So happy I found your recipe.
Carol, that’s so great! It sounds like you have a new favorite 😀
how many people does this serve?
Crystal, this recipe serves 8 people.
have you ever frozen this after baking? Just wondering if you could make a double batch and freeze one for future use. Thanks. – Candy
Hi Candy,
To be honest I have not tried freezing it so I’m not sure how it would affect the consistency after reheating. If you test it out, let me know how it goes.
I made these for Thanksgiving and they were excellent. Thank you for sharing your recipe!
Awesome!! Thanks for sharing that with me 🙂
Can you make ahead a couple days and reheat?
Tess, fresh is always better and looks nicer but it would work reheated.