Easy Cheesy Scalloped Potatoes

These Easy Cheesy Scalloped Potatoes are so creamy and have both sweet and white potatoes making them extra tasty! You can also enjoy them using only white potatoes. Whatever strikes your fancy!


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

ingredients & substitutions

white and sweet potatoes in brown bowl, onions in clear bowl, shredded cheese in bowl
  • onions – add delicious flavour to the white sauce. You can use regular cooking onions or sweet onions such as Vidalia
  • milk – I use 1% milk in this recipe, or you can substitute 2% or whole milk
  • potatoes – so many delicious varieties to choose from. Some of our favourites include Russets, Yukon Gold and red-skinned potatoes.
  • sweet potatoes – you can easily opt out of using sweet potatoes and only use white potatoes. The sweet potatoes add delicious flavour to this easy side dish recipe.
  • grated cheddar cheese – I love to use a sharp cheddar and you can also substitute half of the cheddar for Gruyere.

step-by-step instructions

onions simmering in blue pot

Use regular cooking onions or substitute sweet onion if desired. Cook until lightly golden and caramelized. Set side.

butter and flour cooking in dutch oven with whisk

Melt the butter, then gradually whisk in the flour and cook for three minutes.

milk, roux with whisk in blue pot on stove

Slowly, add in the milk, whisking constantly. Bring to a boil. Mixture will thicken. Add salt and pepper to taste.

one layer of sweet and white creamy scalloped potatoes gratin

In a well-greased casserole dish, spread 1/3 of the sauce. Next, cover the sauce with a layer of the sliced potatoes followed by 1/3 of the onions.

Add 1/2 the cheddar cheese and continue to layer the remaining sauce, potatoes, onions and cheddar in the same manner.

sweet and white creamy scalloped potatoes grain in dish read to go into the oven

Combine bread crumbs with butter. Mix well and sprinkle on top of potato mixture.

Bake covered with foil in 400°F oven for 25 minutes, then lower the temperature to 375°F and cook for 30 to 40 more minutes.

Test with a sharp knife to make sure that the potatoes are cooked through. They may need a few more minutes.

Allow scalloped potatoes to stand 10 minutes before serving.

Creamy Scalloped Potatoes au Gratin in white dish

variation

If you’re partial to the flavour of fresh herbs (I am!!), try adding a tbsp. of chopped fresh thyme or rosemary. Salt and pepper – adjust to taste once the sauce is made, keeping in mind that the cheese will add sodium to the dish.

sweet and white creamy scalloped potatoes grain on brown plate with fork

you might also enjoy these side dish recipes

I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let’s connect via Facebook, Instagram & Pinterest!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Scalloped Potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 1 hour 30 minutes
  • Yield: 16 cups

Description

Sweet potatoes & potatoes combine together to make this an updated version of the traditional classic scalloped potatoes. The creamy sauce and caramelized onions make this dish a show-stopper. 


Ingredients

2 cups thinly sliced onions (or chopped)

1/2 cup butter

6 tbsp. flour

3 and 1/2 cups milk

1/2 tsp. salt

1/4 tsp. pepper

1 and 1/2 lbs. potatoes

1 lb. sweet potatoes

1 and 1/2 cups grated cheddar cheese (preferably old cheddar for the most flavour)

1/3 cup dry bread crumbs

1 tsp. butter


Instructions

1. In skillet, melt 2 tbsp. of butter. Add onions and cook until softened. Set aside.

2. In a saucepan, melt 6 tbsp. of remaining butter over medium-low heat; gradually whisk in the flour and cook the roux, whisking for 3 minutes. 

3. Slowly add the milk, whisking constantly and bring sauce to a boil. 

4. Simmer the sauce, whisking for 1 minute. Add salt and pepper to taste.

5. Peel potatoes and slice them into 1/8″ thick slices. Peel sweet potatoes and slice them approx. 1/4″ thick (the sweet potatoes will cook faster)

6. In a well-greased casserole dish, spread 1/3 of the sauce. Next, cover the sauce with a layer of the sliced potatoes followed by 1/3 from the onions.

7. Add 1/3 of the cheddar cheese and continue to layer the remaining sauce, potatoes, onions and cheddar in the same manner.

8. Combine bread crumbs with 2 tsp. of butter. Mix well and sprinkle on top of potatoes.   

9.  Bake covered with foil in 400F oven for 25 minutes. LOWER OVEN TEMP TO 375F

10. Remove foil and bake in 375F oven for 30 – 40 minutes more.  Some potatoes take longer to cook, so test them with a sharp knife at the 30 minute mark, then give them another ten minutes or more until they are easy to pierce with a knife).

11. Remove from oven and let stand 10 minutes before serving. 

Notes

  1. Variation: Substitute 1/2 cup of Gruyere cheese for 1/2 cup of the cheddar cheese.
  2. You can use only white potatoes in this recipe and omit sweet potatoes, if desired.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Side Dishes
  • Method: Stovetop, Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 324
  • Sugar: 8.7 g
  • Sodium: 346.4 mg
  • Fat: 16.6 g
  • Saturated Fat: 9.8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 33.9 g
  • Fiber: 3.8 g
  • Protein: 10.7 g
  • Cholesterol: 46.7 mg

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star