Simmer thinly sliced potatoes in a creamy sauce with onions and fresh herbs, then load them with sharp cheddar cheese to make these irresistible Cheesy Scalloped Potatoes! Plus, with make-ahead instructions these are a foolproof freezer-friendly side dish for a holiday meal or even a special weekend menu.
Looking for more ways to use up your bag of spuds? We've got a bunch of potato recipes you'll love all year round!
Before you keep reading, let's settle a debate. Are these au gratin potatoes or scalloped? Traditionally au gratin potatoes have a layer of cheese on the top while scalloped potatoes have breadcrumbs on top. So maybe this is a hybrid? These make-ahead cheesy scalloped potatoes are cheesy throughout the entire dish - not just on top. 😋
If you are looking for another potato recipe that can be made ahead and put in the refrigerator or freezer, try this Twice Baked Potato Casserole. It is loaded with bacon, cheddar, sour cream, and onions. Delicious!
The obsession (too strong a word? I don’t think so!) with this classic dish began many years ago when we found them in our Cook's Illustrated Cookbook. Over time we have altered the recipe to find the quickest way to make these homemade scalloped potatoes with cream, as well as the best way to make the sauce as cheesy as possible.
What began as a perfect side dish on Easter, because they are easily made ahead, has now become a Christmas dinner staple, as well as one of my go-to make-ahead potato side dish options whenever I am serving a crowd. Serve with a Roasted Ham covered in Pineapple Ham Glaze for the best meal!
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Why make-ahead potatoes are great!
Scalloped potatoes aren’t hard to make, but they can be problematic. This recipe addresses each problem to create a masterful recipe from basic ingredients.
- Potatoes browning: Typically they must be made right before serving or else the potatoes turn brown. By simmering the slices of potatoes in a sauce before baking, the potatoes can be made well in advance without discoloring.
- Cheesy layer only on top: Instead of getting a deep cheesy flavor in each bite, only the top layer gets some. This is fixed by adding the cheese into the sauce before the potatoes go into the baking dish.
- Tedious preparation: Slicing, dicing, and shredding can add up to a lengthy amount of prep time. Using a food processor (affiliate) cuts the prep time in half (or more!). Feel free to use a knife though if you do not have a food processor.
- Uneven cooking time: If the potatoes are not cut evenly some of the slices will begin disintegrating before others are tender. Using a food processor makes this an efficient process.
- No Flour: Often scalloped potatoes contain flour in order to thicken the sauce. If you want to avoid gluten then this recipe is for you. It is made without all purpose flour so it is naturally gluten free.
Ingredients for cheesy scalloped potatoes
- Butter: Salted or unsalted will work.
- Onion: Yellow or sweet onion are best.
- Thyme: Fresh thyme leaves are best but you may substitute 1 teaspoon of dried thyme in a pinch.
- Salt & pepper: Kosher salt and ground pepper.
- Russet potatoes: These are the perfect potatoes to use in scalloped potatoes because of their level of starchiness. If you use yukon gold or red potatoes the sauce may not get thick enough.
- Chicken broth: Adds a layer of flavor to the sauce without being extra heavy.
- Heavy cream: Just enough to make the sauce rich and creamy. Whole milk or half and half will not be thick enough for this recipe.
- Bay leaves: Fresh or dried leaves.
- Cheese: Sharp cheddar adds the most flavor but any cheddar will do. Someday I am going to try these with a smoked cheddar. Sounds divine!
Helpful kitchen tools
Ceramic 9x13 Baking DishFarberware 8Qt PotFood ProcessorGlass Measuring Cup Set
How to make cheesy scalloped potatoes
Before cooking, prep the ingredients in the food processor (affiliate):
- In a food processor (affiliate) fit with a chopping blade, pulse large chunks of onion until evenly minced. Empty the food processor and rinse it out.
- Insert the ¼ inch slicing disk into the food processor. Putting one potato into the feed tube at a time, slice them all evenly. Empty the processor and rinse thoroughly.
- Insert the shredding disk into the processor. Shred all the cheese. Now the cooking is ready to begin.
Note: If you don’t have a food processor each step may be done with a sharp knife or mandoline slicer and cheese grater. The prep will be a bit longer, but this recipe is worth it!
Heat a deep pot over medium to medium-high heat. Melt the butter. Once the butter is melted, add in the minced onion and cook until soft, which is about 4 minutes. Then add in the garlic, thyme, salt & pepper. Cook for approximately 30 seconds. Pour in the chicken broth and then the heavy cream.
At this point if I think the onions are too large (some people in the family don’t care for the texture of onion) I will put a stick blender in the pot and blend until almost smooth. This is a completely optional step.
Now it is time to add in the potato slices and bay leaves. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, approximately 10 minutes.
Discard the bay leaves and stir in the cheddar cheese. Mix the cheesy cream sauce thoroughly until all the cheese is melted.
If serving immediately, pour the cheesy scalloped potatoes into a greased 9 x 13-inch baking dish and bake at 425 degrees oven for 15 minutes. If making ahead, see the FAQ section below.
For a crowd
When making these cheesy make ahead scalloped potatoes for a crowd, here are a couple tips.
- If you double the recipe and put it into a larger casserole dish, they will take longer to bake. Be sure to give yourself up to an extra half an hour just to be safe. Or put each batch into a prepared baking dish and bake as directed. It's absolutely not necessary but if you like pretty serving dishes like I do, this white one (affiliate) has become a favorite.
- The potatoes brown very quickly, so when I am doubling or tripling the recipe I like to get the broth and cream heating before slicing the potatoes. That way I can add them directly from the food processor into the pot of liquid.
How to make ahead and freeze scalloped potatoes
Cheesy scalloped potatoes with cream are perfect for preparing ahead for either the refrigerator or the freezer. Once the potatoes are in the greased 9x13 pan, allow them to cool completely. Wrap with a layer of plastic wrap and then a layer of aluminum foil. Refrigerate for up to 3 days or freeze for up to 3 months.
After freezing, allow the potatoes to fully thaw in the refrigerator. This can take 24 hours so give them plenty of time.
Once thawed, remove the potatoes from the refrigerator an hour before baking and let them begin to come to room temperature. Remove the layer of plastic wrap, but replace the tinfoil layer. Cook for the first 30 minutes with the tinfoil on and the last 20-30 minutes with the foil off.
They hold well for at about an hour so I put them in the oven extra early just in case they need a few extra minutes baking time to heat thoroughly.
FAQs
Russet potatoes are perfect for these scalloped potatoes. The natural starch helps to thicken the sauce. This is a no flour recipe. The sauce will thicken up on its own.
Store them in the refrigerator in an airtight container for up to 5 days.
Tips and tricks
- Use a food processor for quick prep time.
- Move quickly after prepping the potatoes or they will discolor.
- Be sure to slice potatoes in an even thickness so that they cook evenly.
- Before baking from frozen, make sure the dish is fully thawed or the edges will get done before the middle.
Other great side dishes
- Try this easy version of twice baked potatoes. All the flavor with way less work!
- Buttery dinner rolls using frozen rhodes rolls? Look no further! This recipe is easy and delicious!
- Loaded with flavor, this version of cranberry rice is perfect for the holidays!
- A true comfort dish! This sour cream potato bake recipe is a great make-ahead option!
Recipe
Make-Ahead Cheesy Scalloped Potatoes (with cream)
Ingredients
- 2 tablespoon butter
- 1 small onion minced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2½ pounds russet potatoes washed and peeled
- 1 cup chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 5 ounces cheddar cheese
Instructions
Make-Ahead Instructions
- Spray 9x13 baking pan with nonstick spray.
- In a food processor, mince onion, slice potatoes ¼ inch thick, and shred cheese, making sure to clean out the processor bowl in between ingredients.
- Melt butter over medium to medium-high heat in a deep pot. Add onion and cook for 4 minutes or until soft.2 tablespoon butter, 1 small onion
- Add garlic, thyme, salt, and pepper. Cook for 30 seconds.2 garlic cloves, 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, ½ teaspoon pepper
- Add broth and cream. *Optional: If the onion is too chunky for your preference use an immersion blender to blend until mostly smooth.1 cup chicken broth, 1 cup heavy cream
- Add potatoes and bay leaves. Simmer, then cover and simmer stirring occasionally, until potatoes are tender, approximately 10 minutes.2½ pounds russet potatoes, 2 bay leaves
- Discard bay leaves. Add cheese and stir until the cheese is fully melted. Pour into greased 9x13 pan.5 ounces cheddar cheese
- NOTE: If baking immediately without refrigerating or freezing first, jump down to the "Baking Immediately Instructions." If making ahead, continue with the next step.
- Once the potatoes are in the greased 9x13 pan, allow them to cool completely. Wrap with a layer of plastic wrap and then a layer of tinfoil. Refrigerate for up to 3 days or freeze for up to 3 months.
- If frozen, allow the potatoes to fully thaw in the refrigerator before serving day. This can take 24 hours so give them plenty of time. Once thawed, move to next step.
- Remove the potatoes from the refrigerator an hour before baking and let them begin to come to room temperature. Remove the layer of plastic wrap, but replace the tinfoil layer. Cook for 50-60 minutes at 425°F, the first 30 minutes with the tinfoil on, and the last 20-30 minutes with the foil off. Allow to cool for 10 minutes before serving.
Baking Immediately Instructions
- Preheat oven to 425°F.
- Follow steps 1-7 above.
- Once the potatoes are poured into the greased pan, bake for 15-20 minutes. Allow to cool for 10 minutes before serving.
Video
Notes
- Use a food processor for quick prep time.
- Move quickly after prepping the potatoes or they will discolor.
- Be sure to slice potatoes in an even thickness so that they cook evenly.
- Make sure they are fully thawed after freezing or the edges will get done before the middle.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Janice says
I made these before ,they were delish !
this time I decided to make ahead ,but I don't have an hour to bake them due to turkey in oven
can I store them in fridge in kettle,and reheat on stovetop ,and then only have to bake 15-20 min ?
Misty says
Hi Janice! We've definitely experiened the struggle with oven space! If you mean that you would like to store them in a saucepan, we haven't tried it ourselves. If you try it, I would suggest warming them very gently because they may burn easily over direct heat. I would also very carefully stir them every once in a while to help them warm through. If you stir too often, the potatoes may break apart. A wider sauce pan will be better than a tall and narrow one in this case. I hope this helps! Happy Thanksgiving!
Janice says
not sure if sent
I put them in pan ,felt the pot would break or clump them in reheating
I am thinking of getting them out of fridge early setting on top of stove which will be hot from oven this may lower bake time
happiest Thanksgiving
Sashur says
Hello, if I want to scale this up for 36 people, can I do two containers of 18 servings each and still get a good result? Or should I do 4 containers of 9 servings? I just want them to cook evenly for my wedding.
Danielle says
Congratulations on your wedding! You can get great results by doing two containers of 18 servings. The key to doing this successfully is to use a pan that is essentially the size of two 9x13 pans. If you use a smaller pan, the potatoes will be extra deep which means it will take them a lot longer to cook through. I hope that helps, but if you have any more questions, please feel free to ask.
Sashur says
Thank you! Should I allow for additional cooking time if I have them in 9x13?
Danielle says
If you were only cooking one pan, I would say no. However, if you are baking more than one pan, I would allot extra time for baking.
Angel says
I cook for my church elders once a month. I usually get items in advance from our church food pantry. We were blessed with A LOT of potatoes recently. I want to make this recipe. I don't mind using several baking dishes, but I rather make two large alumini pans from the Dollar Tree. I need to prep this dish soon, as I don't want the potatoes to spoil before next month (4 weeks). I've read many horror stores of the double batches turning black. I also read that frozen potato casseroles should go from freezer straight to oven or they turn black and mushy. You advise to defrost the casserole and THEN heat for at least in the oven. I'm confused and do not want 25 starving people. Thank you.
Danielle says
I am happy to help as these potatoes are perfect for this application. Every year I make these for Easter, and I always make them ahead and freeze them weeks in advance as it helps hosting go more smoothly. The large aluminum baking pans from Dollar Tree will work just fine. Just know that they come in a various thicknesses. If they are in a deep pan, it will take longer for them to bake. Just something to keep in mind. As far as the potatoes turning black, that occurs for two different reasons. First, because they are exposed to air too long before being added to the sauce. To be extra careful, I would make the sauce through step 5, and then slice the potatoes and add them directly to the sauce. The goal is to be organized and move quickly in order to minimize exposure of the potatoes to the air. Secondly, they discolor when the tinfoil on the top interacts with the sauce. That is why we recommend a layer of plastic wrap that touches the potatoes before the foil. FOr whatever reason, the aluminum pan does not seem to cause the discoloration, only the tinfoil itself.
As far as cooking them from frozen, that takes forever. Over the decades that I have been making these, I have discovered that it is easier to thaw them (covered) in the refrigerator before baking. They do not turn black because the potatoes are par cooked in the sauce before being frozen. I hope this helps. If you have any other questions, please feel free to ask! We would love to hear how they turn out!
Pam says
Why are baking times so much longer for after the dish has been frozen?
Just made it, haven't baked it yet, so can't rate it.
Danielle says
Hello! The baking time is so much longer after freezing or refrigerating them because they start out cold. It takes longer for them to cook through compared to baking right away. I hope that helps. Please feel free to ask if you have any more questions.
LC LOGGINS says
Considering making these to supplement the frozen dinners I prepare for my son in college, I usually make him seven to eight dinners with meat, veggies, rice or potato dish. I seal and freeze these and deliver to him about every two week - his college is only about 70 miles away! This helps to defray the costly meal plans available to him, but of course he relies on being able to microwave these meals. You recommend oven warming for these when frozen. Do you think it's possible to warm these potatoes in the microwave without turning them into a mush?
Danielle says
Your son is so lucky! These can absolutely be made ahead and then microwaved. The only thing I would note is that the potatoes should be fully cooked before being frozen. Follow the "Baking Immediately" instructions, allow to cool, and then freeze. Otherwise the potatoes won't be fully cooked and the microwave time is not sufficient to complete the necessary cooking time. I hope that helps! Please feel free to ask any other questions.
Melissa Ewing says
This was the absolute best scalloped potato recipe our family has ever tried. Super easy and turned out beautifully. Even our “not usual potato eaters” loved them. High praise for this recipe! Will now be a family staple on the menu. Love the tips for making ahead, definitely helped save time on a busy birthday weekend.
Misty says
LOVE to hear that! Makes our day when you love our true family favorites. Thanks for sharing!
Lorraine says
I wanted to add to my review, but there is no edit feature. It took awhile to peel and slice the potatoes. I used a salad shooter to slice the potatoes. I cooked the potatoes in the cream, placed the potatoes in the refrigerator overnight. When I removed the pan of potatoes the next day some of the potatoes turned black. So, the double batch I made went in the trash.
Danielle says
I am so sorry to hear that you didn't find success with this recipe. I would love to help troubleshoot as this is one of our most raved recipes plus one I have been making personally for over 10 years, so I am confident it works. The potatoes will only turn black if left to the air for too long. In the tips section it reminds you to move quickly one the potatoes are peeled and sliced. They should not need any water or drying before adding to the cream mixture. Did you mix the cheese into the cream before refrigerating? And did you place plastic wrap on top of the potatoes once they were poured into the baking dish? The plastic wrap is essential for keeping the air off the potatoes in order that they don't turn black. Again, so sorry this happened to you, but hopefully this helps you understand what might have gone wrong. If you have any other questions please feel free to ask.
Lorraine says
I really wanted to like this recipe. However it didn’t turn out. I doubled the recipe and I think rinsing the potatoes and making sure
Potatoes are dry would help before adding to the cream. Or better yet parboil potatoes, dry with paper towels before mixing with cream. My potatoes turned black and I had to throw them away. I think adding hints to the recipe itself would help.
Danielle says
Hello! I am responding to this under your second comment.
Lorraine says
Thank you for responding so quickly. I’m going to try the scalloped potatoes recipe again. I will let you know how it goes. I’m sure it was an error on my part.
Danielle says
We genuinely want to help in any way that we can, so please let us know if you run into any questions. When you do try again, we would love to know how they turn out.
Sami says
Great recipe. First time I tried making scalloped potatoes ahead they turned out black, so disappointing. Now you showed me a way to avoid it. Making these for my son's birthday dinner, a day ahead so it's ready to go. Thankyou
Danielle says
So glad to hear! Enjoy!
Helen says
I followed the recipe except I omitted the bay leaves. Made on Saturday morning, I baked Sunday at 3 pm. EXCELLENT. No fail, make ahead potatoes!
Danielle says
So happy to hear that! Thank you for taking the time to leave your feedback!
Shona says
Can these be made ahead and re-heated in a crock pot?
Misty says
Hi Shona! Yes, you can do that. They would need to be reheated on low for at least 4 hours, or until it's heated through. You could very gently stir them part way through if needed. I would put a dish towel over the crockpot and then put the lid on top (so the towel is in between the pot and the lid) to help catch the extra condensation and prevent watery potatoes. Hope this helps!
Claudia says
Five Stars All Gold!!
I made these ahead the first time (almost ate them out of the pan after the simmer stage...Yum!
Making them again right now & baking immediately. Do they really only need 15-20 min.?
I am planning on reheating in the morning. We thought they were even better the second day!
Thank you for a fabulous recipe.
Danielle says
Good question! If you bake them while they are hot, the bake time is significantly shorter. When they are baked after being chilled, it takes longer for them to get hot and then finish cooking through. Thank you so much for taking the time to let us know how much you enjoy them! Happy eating!
Phyllis Provo says
Danielle and Misty, I just made this for the first time today. I will bake it and serve it tomorrow, along with a ham and other trimmings. I have dear friends flying in tomorrow morning from afar, so this is just the "ticket", as it will allow me to spend time visiting with them rather than spending hours in the kitchen. I absolutely love the idea of make-ahead potatoes, because usually the browning issue stops that. This recipe solves that problem! I will let you know tomorrow how it turns out, but I have no doubt it will be wonderful. The sauce smells so delicious, and the potatoes are lovely and tender. So no doubt it will be yummy tomorrow! Thank you for this recipe, which I am certain will be a hit! They always expect good food from me, and I love to deliver!!
Misty says
We're so glad to hear that! That is exactly why we like to have make-ahead potato options as well. Enjoy the time with your friends and we hope you enjoy the potatoes!