Cheesy Scalloped Potatoes Recipe

scalloped poatoes in a baking dish with a some taken out and a wooden spoon scooping some.

4.67 from 24 votes

This scalloped potatoes recipe makes the ultimate comfort food. Creamy and cheesy, these potatoes are thinly sliced and layered with a mix of cheeses and baked in a rich creamy sauce made with heavy whipping cream, mayo, and sour cream. It’s everyone’s favorite potato side dish.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 576kcal

Author: Lyuba Brooke

Ingredients

3 lbs Idaho potatoes
2 cups heavy whipping cream
1/2 cup mayonnaise
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 cup shredded sharp cheddar cheese
2 tsp onion powder
2 tsp garlic powder
salt
fresh cracked black pepper

Toppings:

1-1 1/2 cups shredded cheese for topping
Green onion and parsley for garnish

US Customary - Metric

Instructions

Preheat the oven to 350℉ and grease a 13x9 casserole baking pan with some vegetable oil.
In a mixing bowl, whisk together sour cream, mayo, heavy cream, garlic powder, onion powder, salt, and pepper.
Slice potatoes very thin. (You can use a mandoline slicer just remember to be very careful and watch your fingers.)
Spread a thin layer of cream sauce in the bottom of the baking pan.
Start layering 1/3 of potatoes in one even layer. Spread 1/3 of shredded cheeses over potatoes and then 1/3 of the sauce.
Repeat potatoes, cheese, and sauce two more times.
Add some more cheese on top.
Cover with foil and bake for 1 hour. (TIP: spray the part of foil that will be touching potatoes with cooking spray so it doesn't stick to cheese.)
Take off the foil and bake fore another 15-20 minutes. Insert a butter knife or a fork in the center part to make sure that the potatoes are tender.
*Optional: Serve with some finely chopped green onions or parsley on top.

Video

Notes

Slicing Potatoes: To reduce the risk of serious injury, please do not use a mandoline by holding the food in your hand! Use the special holder or use cut resistant gloves. If you don’t have a mandoline slicer available, use a sharp knife to cut the potatoes into thin slices. Slice them as close as possible to equal thickness.
Make Ahead: You can easily make scalloped potatoes ahead of time. It’s best to make it ahead unbaked so prepare the whole recipe in the casserole dish, up to the step of baking. Instead of baking it, wrap it air-tight with plastic wrap or aluminum foil and refrigerate. You can make it up to 2 days ahead of time but I could do it any longer.

Nutrition