These creamy scalloped potatoes are the creamiest, softest, most flavorful and cheesy (shhhh, don’t tell that I put cheese in these! The family will be banging the table for MORE!
You’ll need DELICIOUS potato dishes with the holidays on the way. You’ll also want to check out Baked Potato Casserole and maybe the best canned potatoes (for a quick option) or even mashed potatoes from canned! What about Old Fashioned Stewed Potatoes or Microwave Baked Potatoes?
Why This Recipe Works
- You parboil the potatoes in broth to make sure the potatoes turn out just right!
- Make a cheese thick sauce to pour over the top that soaks into the casserole.
- You probably already have everything you need.
Here’s How It’s Done.
STEP 1. Slice your potatoes very thin.
STEP 2. Grate cheese and gather butter and cream cheese together.
STEP 3. Parboil the Potatoes
STEP 4. Melt the cheese together, layer the potatoes into the baking dish and cover with the melted cheese, butter and cream.
STEP 5. Bake into a luscious, creamy scalloped potatoes dish and enjoy!
Frequently Asked Questions (FAQ’s) about Creamy Scalloped Potatoes
What is Scalloped Potatoes?
A wonderful side dish made from thinly sliced potatoes that are parboiled for perfection before soaking in a creamy buttery sauce in the oven. Serve with your favorite family dinner!
What’s the Difference Between Scalloped Potatoes and Au Gratin Potatoes?
The difference between scalloped potatoes and au gratin potatoes is that scalloped potatoes generally do not include cheese. Scalloped potatoes are baked in a buttery milk sauce and au gratin potatoes are baked in a cheesy, butter and milk sauce.
How Do I Make Scalloped Potatoes?
First you will thinly slice the potatoes, parboil them in broth and layer into a casserole dish. In the same pan, combine the butter, cream and cheese to melt and then pour that over the potatoes. Bake in the oven for 35 minutes until bubbling through.
What Kind Of Potatoes are Best for Scalloped Potatoes?
Russets or Idaho potatoes are generally considered the best for Scalloped Potatoes, however I’ve also made this same recipe using red potatoes and those worked well too. The added benefit of red potatoes is that you don’t have to peel them.
How Long Are Scalloped Potatoes Good For?
You can store the cooked creamy scalloped potatoes for up to 5 days in the refrigerator.
Do NOT allow them to set out for more than 2 hours.
Can I Freeze Scalloped Potatoes?
Yes, you can freeze scalloped potatoes, however, they may have a slightly different consistency when thawed. It’s best to make them and eat them within a few days.
How Do I Warm Up Leftover Scalloped Potatoes?
Put the whole pan back in the oven at 350 for 20-30 minutes or put the serving amount you want on a microwave safe plate and microwave for 2 minutes, repeat for 30 second intervals until heated through.
Ways to Change Up Creamy Scalloped Potatoes
- Add baked ham pieces to the potatoes.
- Try adding crispy cooked bacon!
- To make vegetarian, change out the chicken stock concentrate for vegetables.
- It’s fine to use low fat cream cheese, milk or half and half instead of cream (it might not be as creamy though).
- Add some frozen mixed veggies (peas and carrots) to get some veggies into your family.
- 4 oz can of chopped green chilies.
- 1 can of Rotel tomatoes and green chilies.
- Cooked ground beef
- Shredded roasted chicken.
Try Different Cheeses!
I use smoked gouda cheese in this recipe and believe it is THE BEST, however, I know it isn’t always easy to find. Try any of the following cheeses instead:
- Sharp Cheddar
- Monterey Jack
- Smoked cheddar
- Jalapeno Jack
- velveeta
- Any cheese that melts well.
How Do I Cut the Potatoes for Scalloped Potatoes
- If you have a mandolin slicer that you enjoy using, that would be the best way.
- You’ll see from the photos, I just use my chef’s knife, because my own mandolin slicer is scary and I’ve cut myself more than I care to consider.
- When using a knife, just cut the potatoes as thin as possible (⅛ inch is good) and more importantly, cut them all the same size.
- This recipe won’t work if your potatoes are all different thicknesses.
TIP and TRICKS
- Make sure to cut the potatoes the same thickness as each other, that way they cook evenly.
- You’ll want to parboil the potatoes in a large skillet or a large saucepan. To limit the number of dishes, you can use the same pan to melt the cheese in OR to speed up the process, use different pans.
- You can add more flavor to this dish by adding some of the ingredients listed above.
- This dish can easily be cut in half to serve less people or doubled to serve more. If doubling, you’ll want to divide between two 9×13 pans.
- If you don’t have the chicken broth concentrate, use 1 cup of regular chicken broth instead.
- Want to know more about potatoes? Here’s a great resource: The Potato Council
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Creamy Scalloped Potatoes
Ingredients
- 5 lbs russet potatoes
- 1 ½ cups water
- 2 tsp bouillon concentrate chicken, vegetable or ham flavor
- 8 tbs butter
- 1 cup heavy cream
- 1 cup Smoked Gouda Cheese see notes for substitutes
- 8 oz cream cheese
Instructions
- Preheat the oven to 350 and spray a 9x13 pan with cooking spray.
- Peel the potatoes and then cut into ⅛ “ slices.
- In a large skillet, heat the water and the bouillon until boiling over medium heat. When water is boiling, gently add the potato slices to the water and return to a slow boil.
- Cook the potatoes in the boiling bouillon water until the potatoes are nearly cooked through. Should retain some of the crunch in the center. Do not overcook them till they are soggy and falling apart. This is just a pre cook. Every few minutes, GENTLY turn the potatoes in the pan using a large spatula. Use care not to break the potatoes.
- While the potatoes are cooking, in a separate sauce pan combine the butter, cream, cheese and cream cheese and cook over medium heat until all are melted. Stir frequently to keep it from burning/sticking to the bottom of the pan. Whisk out any lumps. (to save pans, you can do this step AFTER you remove the potatoes from the skillet and just use the same pan).
- When the potatoes are nearly cooked through and the cheese is melted, gently scoop the potatoes into the 9x13 prepared pan (use care not to break) and pour the cheese sauce over the potatoes until you have either poured all of it over or until the level of the cheese sauce reaches the top of the potatoes. The cheese should cover the potatoes. Use a fork to move the potatoes around a little to ensure that the cheese gets down all into the potatoes. If you have more cheese than you expected, don't over fill the 9x13 pan. Stop within 1/2 inch of the top of the pan.
- Bake at 350 until the sauce is bubbly throughout, the potatoes are cooked through and a slightly browned crust develops on the top - about 35-45 minutes.
Notes
- Make sure to cut the potatoes the same thickness as each other, that way they cook evenly.
- You’ll want to parboil the potatoes in a large skillet or a large saucepan. To limit the number of dishes, you can use the same pan to melt the cheese in OR to speed up the process, use different pans.
- You can add more flavor to this dish by adding some of the ingredients listed above.
- This dish can easily be cut in half to serve less people or doubled to serve more. If doubling, you’ll want to divide between two 9x13 pans.
- If you don’t have the chicken broth concentrate, use 1 cup of regular chicken broth instead.
Nutrition
Wendi Spraker
Friday 15th of November 2019
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Wendi Spraker
Friday 25th of October 2019
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