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    Grits and Pinecones » Recipes » Sides

    Easy Southern Cheesy Scalloped Potatoes Recipe

    March 30, 2018 by Sharon Rigsby, Updated October 15, 2020 4 Comments

    Jump to Recipe Print Recipe
    Pinterest pin for cheesy scalloped potatoes.

    Southern Cheesy Scalloped Potatoes are melt-in-your-mouth tender potatoes, baked in an ultra decadent and cheesy bechamel sauce.  These easy to make creamy scalloped potatoes make an incredible side dish for holidays and special occasions, and even your pickiest eaters will love them.

    A spoonful of cheesy scalloped potatoes.

    What is bechamel sauce?

    No need to be worried about bechamel sauce. It’s just a fancy term for a roux or white sauce, which is simply butter and flour cooked together with milk to make a sauce. 

    What’s the difference in scalloped potatoes and au gratin potatoes?

    You might be wondering what the difference is between creamy scalloped potatoes and au gratin potatoes? Usually, in addition to a cheesy filling, au gratin potatoes are cooked in a shallow dish and topped with a toasty breadcrumb topping. Simple scalloped potatoes, on the other hand, are usually only made with cream and not cheese.

    However, over the years, cheese lovers have blurred the lines and probably half of the recipes you see for scalloped potatoes also include cheese! I’ve even seen the term: scalloped potatoes cooked au gratin style! No matter what you call them, easy cheesy scalloped potatoes are a kid-friendly family favorite and the ultimate incredible side dish.

    What goes well with Southern cheesy scalloped potatoes?

    Southern cheesy scalloped potatoes pair well with just about any entrée. Because they are so rich, I like to serve them with simple main dishes such as ham, prime rib, beef or pork tenderloin, and roasted chicken. 

    What potatoes are best for scalloped potatoes? 

    I prefer russet or Idaho potatoes because I think the extra starch in russets makes the sauce a little creamier and more luxurious. You can also use Yukon Gold, but the potatoes won’t be quite as creamy. I also almost always leave the peel on, but most recipes call for peeled potatoes.

    Best potato side dishes:

    Whether you like them fried, baked, smashed, mashed or roasted, I’ve got everyone’s favorite side dish covered. Check out these easy and fantastic potato recipes: Easy Parmesan Potatoes Au Gratin, Baked Southern Candied Sweet Potatoes, Twice Baked Potatoes, and Easy Parmesan Truffle Smashed Potatoes.

    But wait, I have more: Easy Homemade French Fries, Ultimate Blue Cheese Potatoes Au Gratin, Creamy Make-Ahead Mashed Potatoes, Hasselback Potatoes, and one of the most popular recipes on my blog, Southern Potato Salad.

    Need more ideas for incredible side dishes? Check out all of my side dish recipes here. 

    And, if you are looking for an excellent main dish using potatoes, you will love Easy Au Gratin Potatoes and Ham.

    How to make Southern Cheesy Scalloped Potatoes from scratch:

    Gather your ingredients, slice the potatoes, and preheat your oven to 350 degrees F.

    Sliced Potatoes in a food processor for Southern Cheesy Scalloped Potatoes

    Melt butter in a medium-size skillet over medium-low heat. Add garlic and cook for about 30 seconds. Then, add the flour and whisk until smooth. Cook for about one minute, whisking constantly.

    Continue whisking and slowly add the milk.  Keep whisking until the mixture is smooth and lump-free. Add the salt, red pepper and nutmeg. When the mixture comes to a boil and thickens, reduce the heat to low and add one and one-half cups of cheese. Once the cheese has melted, remove the skillet from the heat and set aside.

    Melting cheese in the sauce for Southern Cheesy Scalloped Potatoes

    Spray a two-quart baking dish with non-stick cooking spray. Add about one cup of the sauce and spread out evenly on the bottom of the dish. Place half of the sliced potatoes on top of the sauce and spread them out evenly.

    A layer of potatoes in a white baking dish for Southern Cheesy Scalloped Potatoes

    Pour half of the remaining cheese sauce over the potatoes and distribute evenly.

    A layer of cheese sauce over a layer of potatoes in a baking dish for Southern Cheesy Scalloped Potatoes

    Repeat with the remaining potato slices and the rest of the cheese sauce.

    Sprinkle the remaining cheddar cheese evenly over the top and add the parmesan cheese.

    Southern Cheesy Scalloped Potatoes in a baking dish and ready fto bake in the oven

    Cover the dish with a lid or aluminum foil and bake for 45 minutes. Uncover and bake for another 15-20 minutes. Test the potatoes for doneness by piercing them with a fork, which should slide in easily. If the potatoes are not tender, bake them for a few more minutes. 

    Optional, add a pinch of paprika to the top and serve immediately. 

    Southern Cheesy Scalloped Potatoes out of the oven, garnished with chives and ready to serve

    Sharon’s Expert Tips:

    For the best results, uniformly slice the potatoes approximately ⅛-1/4 inch thick using a mandolin, food processor, or sharp knife. If the potato slices are thicker, you will need to increase the cooking time.

    If you are in a hurry, parboil the sliced potatoes for 5-6 minutes before layering them in the baking dish. This reduces the baking time by about half. After parboiling, prepare as directed, and bake for 30-35 minutes total or until the potatoes are done. 

    To peel or not to peel? I almost always leave the peel on in my scalloped potatoes, but the choice is yours. 

    No cheddar cheese? You can substitute gruyere, Monterey jack, a Mexican or Italian cheese blend cheese or any other cheese or combination of cheeses that melt well. It will change the taste, but it will still be delicious. 

    Russet potatoes work best in this recipe. You can substitute Yukon gold, but don’t use waxy potatoes such as new potatoes. 

    If you want to make scalloped potatoes ahead, parboil the sliced potatoes for five minutes and prepare the dish as directed. Do not bake. Cover and refrigerate up to 24 hours. Take the dish out of the refrigerator at least an hour before you plan to bake to allow the potatoes to come to room temperature. Cover and bake for 30 minutes. Uncover and bake for 10-15 minutes or until the cheese has melted and the potatoes are fork-tender. 

    **If you make these scalloped potatoes, please leave a star rating and a comment to let me know how you liked them. I hope you love them as much as we do.**

    Thank you so much for visiting Grits and Pinecones!

    Hot out of the oven Southern Cheesy Scalloped Potatoes overflowing in a white baking dish

    Easy Southern Cheesy Scalloped Potatoes Recipe

    Sharon Rigsby
    Easy Southern Cheesy Scalloped Potatoes are melt-in-your-mouth tender potatoes, baked in an ultra decadent and cheesy bechamel sauce.  These easy to make creamy scalloped potatoes make an incredible side dish for holidays and special occasions, and even your pickiest eaters will love them.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine American, Southern
    Servings 6 servings
    Calories 328 kcal

    Ingredients
      

    • 4 cups thinly sliced potatoes peeled or unpeeled (about 4 medium-size russet or Idaho potatoes)
    • 3 tablespoon unsalted butter
    • 1 clove garlic minced finely or grated
    • ¼ teaspoon nutmeg
    • 3 tablespoon all-purpose flour
    • 1-½ cups whole milk
    • 1 teaspoon kosher salt
    • 1 pinch ground red pepper
    • 2 cups sharp cheddar cheese grated and divided
    • ¼ cup Parmesan cheese grated
    • ⅛ teaspoon paprika optional

    Instructions
     

    • Gather your ingredients, slice the potatoes, and preheat your oven to 350 degrees F.
    • Melt butter in a medium-size skillet over medium-low heat. Add garlic and cook for about 30 seconds. Then, add the flour and whisk until smooth. Cook for about one minute, whisking constantly.
    • Continue whisking and slowly add the milk.  Keep whisking until the mixture is smooth and lump-free. Add the salt, red pepper and nutmeg.
    • When the mixture comes to a boil and thickens, reduce the heat to low and add one and one-half cups of cheese. Once the cheese has melted, remove the skillet from the heat and set aside.
    • Spray a two-quart baking dish with non-stick cooking spray. Add one cup of the sauce and spread out evenly on the bottom of the dish. Place half of the sliced potatoes on top of the sauce and spread them out evenly.
    • Pour half of the remaining cheese sauce over the potatoes and distribute evenly.
    • Repeat with the remaining potato slices and the rest of the cheese sauce.
    • Sprinkle the remaining cheddar cheese evenly over the top and add the parmesan cheese.
    • Cover the dish with a lid or aluminum foil and bake for 45 minutes. Uncover and bake for another 15-20 minutes. Test the potatoes for doneness by piercing them with a fork, which should slide in easily. If the potatoes are not tender, bake them for a few more minutes. 
    • Optional, top with a small pinch of paprika for color. Serve immediately.

    Notes

    SHARON’S EXPERT TIPS:

    For the best results, uniformly slice the potatoes approximately ⅛-1/4 inch thick using a mandolin, food processor, or sharp knife. If the potato slices are thicker, you will need to increase the cooking time.
    If you are in a hurry, parboil the sliced potatoes for 5-6 minutes before layering them in the baking dish. This reduces the baking time by about half. After parboiling, prepare as directed, and bake for 30-35 minutes total or until the potatoes are done. 
    To peel or not to peel? I almost always leave the peel on in my scalloped potatoes, but the choice is yours. 
    No cheddar cheese? You can substitute gruyere, Monterey jack, a Mexican or Italian cheese blend cheese or any other cheese or combination of cheeses that melt well. It will change the taste, but it will still be delicious. 
    Russet potatoes work best in this recipe. You can substitute Yukon gold, but don’t use waxy potatoes such as new potatoes. 
    If you want to make scalloped potatoes ahead, parboil the sliced potatoes for five minutes and prepare the dish as directed. Do not bake. Cover and refrigerate up to 24 hours. Take the dish out of the refrigerator at least an hour before you plan to bake to allow the potatoes to come to room temperature. Cover and bake for 30 minutes. Uncover and bake for 10-15 minutes or until the cheese has melted and the potatoes are fork-tender. 

    Nutrition

    Calories: 328kcalCarbohydrates: 22gProtein: 16gFat: 20gSaturated Fat: 13gCholesterol: 60mgSodium: 712mgPotassium: 642mgFiber: 4gSugar: 1gVitamin A: 644IUVitamin C: 16mgCalcium: 388mgIron: 5mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe updated on September 6, 2019, with new photos, expanded directions, and a list of tips to ensure that this dish turns out perfect every time. No change to the actual recipe. 

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    1. Susan Barnes

      October 17, 2018 at 5:40 pm

      Simply delicious. I always appreciate a recipe that only requires ingredients that I am likely to have on hand. With ham and pole beans, it was the perfect southern meal!

      Reply
      • Gritsandpinecones

        October 23, 2018 at 6:40 pm

        Hey Susan, I’m so glad you enjoyed it! It’s one of my favorites too!
        All my best!
        Sharon

        Reply
    2. LeighAnn Watson

      April 01, 2018 at 9:03 pm

      I made this for Easter and it was delicious! This was the first time I made scalloped potatoes (not out the box lol) and it was so easy and they turned out great! I even had the pleasure of making this for the blogger herself. Thanks Sharon for having a great and easy recipe for me to make!

      Reply
      • Gritsandpinecones

        April 02, 2018 at 8:21 am

        Hey LeighAnn, you did a great job and they were absolutely delicious as was the entire dinner! Thank you so much for having us!
        Love, Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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