My easy scalloped potatoes are layered with a rich, creamy cheese sauce and baked until bubbly and golden with no potato slicing needed! They’re flavored with simple seasonings and take only 10 minutes to prepare before getting popped in the oven.

If you love this quick and easy scalloped potatoes recipe and want to try them another way, check out my crockpot scalloped potatoes recipe or my recipe for instant pot scalloped potatoes and ham next!

The best part about this recipe is that it has an elegant appearance but is so much easier to make than it looks. If you aren’t sure how to make scalloped potatoes, you might be surprised to learn that it only takes 10 minutes to prepare and assemble this recipe.

It’s just 8 ingredients, including salt and pepper, and absolutely no slicing needed. The canned potatoes already come pre-sliced, so the prep is so easy on this one!

The homemade sauce comes together in just a matter of minutes, and after that, the layering is simple.

Cheesy scalloped potatoes ingredients 

• Canned sliced potatoes – Using canned sliced potatoes instead of regular potatoes is my ultimate time-saving trick! 
• Butter – Forms the rich base of the sauce. I use unsalted butter since the recipe calls for additional salt later.
• All-purpose flour – This ingredient thickens the sauce, giving it a delightful, silky texture.
• Garlic – Adds bold, savory flavor to each bite.
• Salt & pepper – A must for any savory dish, bringing balance and turning up the dial on the other flavors.
• Milk – Thins out the sauce to make it smooth and creamy. Whole milk is my go-to for the best taste and consistency.
• Shredded cheddar cheese – I melt some directly into the sauce and sprinkle the rest on top to form a beautiful, golden topping. 

How to make scalloped potatoes

STEP ONE: While the oven preheats to 350°F, grease an 8×8 casserole dish.

STEP TWO: Next, drain and rinse the canned sliced potatoes.

STEP THREE: Melt the butter in a small pan, then whisk in the flour and seasonings. Let it cook for a minute, then slowly incorporate the milk and whisk until smooth.

STEP FOUR: Once it is bubbling and thickened, remove it from the heat and stir in 1 cup of cheese until melted and smooth.

STEP FIVE: Layer half the potatoes in the dish and season lightly with a little extra salt and pepper if you like. Spread half the sauce over them, then repeat with the rest of the potatoes and sauce, and sprinkle the remaining cheese on top.

STEP SIX: Bake uncovered for 30 to 40 minutes until the sauce is bubbly and the top is golden brown.

STEP SEVEN: Serve this easy scalloped potatoes recipe immediately and enjoy!

Recipe tips

• Don’t skip the rinsing and draining! Removing the excess moisture from the potatoes is important so they don’t turn out mushy when baked.
• Freshly shredded cheese works best for these easy scalloped potatoes. I find it melts so much better than pre-shredded cheese, which often separates or becomes gritty in the oven.
• I use a whisk for easy stirring. The constant motion is key to preventing the sauce from burning and clumping.
• For a perfectly golden finish, I like to turn on the broiler during the last 2 minutes. Always keep a close eye on the potatoes when broiling so they don’t burn! 
• Lightly season with salt and pepper after each layer of potatoes so that the flavor soaks in.

Variations

• If you don’t want to use canned potatoes, russet potatoes, Yukon Gold potatoes, and white potatoes would work best. Use a mandolin slicer to cut them into uniform slices.
• To add a spicy kick, sprinkle in a dash of cayenne pepper. My husband loves the subtle warmth and heat that it adds.
• For a bolder, sharper taste, I add Dijon mustard to the cream sauce. It really rounds out the taste of these cheesy scalloped potatoes! 
• Fresh herbs will elevate the appearance of the dish and add an extra layer of freshness. Chives, parsley, and thyme are some of my favorites.

What to serve with scalloped potatoes

My easy scalloped potatoes taste incredible with classic holiday entrées like my spiral ham recipe, easy meatloaf recipe, and my boneless turkey breast recipe. When I want to load up a plate with all the best sides, I pair these potatoes with simple side dishes like my sweet maple glazed carrots and my savory baked asparagus recipe.

Easy scalloped potatoes FAQs 

What is the difference between scalloped potatoes and au gratin potatoes?

Classic scalloped potatoes typically aren’t made with cheese, but au gratin potatoes often include ingredients like cheese and breadcrumbs. My easy scalloped potatoes recipe brings both of these beloved styles together!

What are some common mistakes to avoid?

Using watery, undrained potatoes will lead to a mushy final product, and cooking the sauce at too high a temperature will cause the sauce to separate.

How should I store leftover scalloped potatoes?

I store my leftover potatoes in an airtight container, and they last in the refrigerator for up to 4 days.

How do I reheat leftover scalloped potatoes?

If I’m reheating the whole casserole dish, I add a splash of milk to bring back moisture, then bake it covered at 350°F for about 30 minutes until warmed through. For a quick fix, you can reheat smaller portions in the microwave.

More holiday side dishes

• Sweet potato casserole with canned sweet potatoes
• Green bean casserole with canned green beans
• Grape salad recipe
• Mac and cheese with cream cheese
• Cornbread stuffing recipe