The Ultimate Cheesy Scalloped Potatoes Recipe

A cheesy scalloped potato dish is a very simple, yet impressive side dish. This recipe will give you crispy edges on the outside and gooey creaminess in the middle that your family will love!

The “best scalloped potatoes recipe” is a simple, yet delicious dish that can be made in no time. The dish has a creamy and cheesy sauce with a crunchy topping.

This is our go-to scalloped potato dish, which is loaded with creamy, cheesy goodness. They’re ridiculously excellent. We’ve cooked scalloped potatoes before, but this is by far the best!

Potatoes Scalloped at Home


Thanksgiving is, in case you didn’t know, my most favorite day of the year. It’s even better than my birthday. It’s even more delightful than the first day of summer. It’s even better than the holidays.


Why? Because Thanksgiving is all about preparing the perfect feast to share with family and friends. It’s about reflecting on our blessings and taking the time to interact around a table (complete with the best food ever). It’s my happiest location on the planet.


I’m really looking forward to serving these cheesy scalloped potatoes at my Thanksgiving dinner this year. They’re insanely delicious (more on that later), plus they’re prepared using Vermont Creamery Cultured Butter, one of my all-time favorite products (yes, all-time, folks!).


Why do I like Vermont Creamery’s cultured butter so much? To begin with, it’s crafted using fresh Vermont Cream from Vermont dairy cows. It’s also cultured, which means live bacterial cultures are added to the butter (similar to yogurt) to provide an even creamier butter with just a hint of tang. It’s fantastic spread over toast, baked into your favorite chocolate chip cookies, or swirled into a roux like in these scalloped potatoes.

So, why are we so enamored with these po-tates?


What Makes These Scalloped Potatoes the Best?

The majority of scalloped potato recipes call for thinly sliced potatoes in a cheesy butter and cream sauce. While the end product is excellent (how can butter, cheese, and potatoes go wrong? ), it may get mushy at times.


When I eat a potato, I want the crisp, crunchy texture. And, to be honest, I don’t believe that’s too much to expect.


Scalloped Potatoes with Cheesy Sauce

So in our recipe, we did things a little differently. We used less cream and more cheese instead of boiling the potatoes in a pool of cheesy cream. By using slightly less liquid and laying the potatoes vertically in your pan, you can obtain some of that creamy sweetness while still getting a great crisp around the edges.


How to Cut Potatoes Into Thin Slices

I don’t know about you, but finely slicing veggies might be a bit of a risk if you’re not used to using a kitchen knife. And the last thing I want for any of you is for your fingers to be missing. We knew we needed super-thin potatoes in this recipe to ensure they crisped up in the oven, so we bought a mandolin, which we strongly suggest!


Finally, here are a few pointers on how to throw a lovely and stress-free Thanksgiving…

Last year, I hosted Thanksgiving at our home for my whole family, and there were a few elements that made it especially memorable.

I, for one, enjoyed greeting my visitors with a cup of steaming mulled wine. It helped everyone feel at ease, and the place smelled wonderful!


One of the most difficult aspects of Thanksgiving is timing everything in the oven. So I skipped the cooked appetizers in favor of a massive cheeseboard for everyone to nibble on before the main course. And, although I may be prejudiced, the Coupole from Vermont Creamery was the finest cheese on the board.

Finally, we have a custom of going around the table each year and discussing one item we’re thankful for. It’s a terrific opportunity to learn about everyone’s year and get to know them better.


We’re looking forward to seeing how your Cheesy Scalloped Potatoes turn out. This year’s Thanksgiving table is guaranteed to be a success with ours!


Scalloped potatoes with all kinds of creamy, cheesy goodness are our fave. We’ve cooked scalloped potatoes before, but this is by far the best!

  • Sarah Crawford is the author.
  • Time to Prepare: 30 minutes
  • 1 hour to prepare
  • 1 hour and 30 minutes total
  • 12 servings 1 time
  • Category: Appetizers
  • Oven method
  • American cuisine
  • Sarah Crawford is the author.
  • Time to Prepare: 30 minutes
  • 1 hour to prepare
  • 1 hour and 30 minutes total
  • 12 servings 1 time
  • Category: Appetizers
  • Oven method
  • American cuisine



  • Sarah Crawford is the author.
  • Time to Prepare: 30 minutes
  • 1 hour to prepare
  • 1 hour and 30 minutes total
  • 12 servings 1 time
  • Category: Appetizers
  • Oven method
  • American cuisine



  • split 4 tablespoons Vermont Creamery Cultured Butter with Sea Salt
  • 4 pound cleaned gold russet potatoes
  • 1 tablespoon flour (all-purpose)
  • 1/2 gallon of heavy cream
  • chicken stock, 3/4 cup
  • 2 garlic cloves, minced
  • 12 teaspoons minced fresh thyme (can also substitute with 2 teaspoons dried thyme)
  • 8 ounces gruyere shredded cheese, split
  • 14 cup finely shredded parmesan cheese


  1. To prevent the potatoes from sticking, grease a 9 x 13 pan with two tablespoons Vermont Creamery Cultured Butter with Sea Salt, being careful to coat all the corners.
  2. Finely slice the potatoes with a sharp knife or mandolin to approximately 1/16th of an inch or as thinly as possible.
  3. Melt the remaining 2 tablespoons of cultured butter in a large saucepan over medium low heat. When the butter has melted, whisk in the flour and mix to incorporate. Allow for one minute of cooking before whisking in the heavy cream and chicken stock to make a bechamel sauce. Cook, whisking periodically, for 3-5 minutes, or until the mixture thickens enough to coat the back of a spoon. Remove the pan from the heat, add the garlic and thyme, and set aside to cool somewhat.
  4. In a large mixing basin, combine the potatoes and half of the gruyere. Pour in the bechamel and mix with your hands to incorporate, evenly covering the potatoes with sauce and cheese.
  5. Pick up a handful of potatoes at a time and arrange them in the prepared pan upright. Continue with the remaining potatoes to make three columns of potato slices. Pour the remaining bechamel over the potatoes in an equal layer. Add the remaining half of the gruyere and parmesan on the top. To keep the pan from browning too rapidly, cover it with tinfoil.
  6. Remove the tinfoil after half an hour of baking at 400°F. Bake for another 30 minutes, or until the bechamel has bubbled and the potatoes are golden brown and cooked through.
  7. Allow for a ten-minute cooling period before serving with your favorite dish!

Thanksgiving side dish, quick side dish idea, cheesy scalloped potatoes

Vermont Creamery is a sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!

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The “cheesy scalloped potatoes recipe with heavy cream” is an easy and delicious way to cook potatoes. The dish is a classic, old-fashioned favorite that has been around for centuries.

Frequently Asked Questions

How do you make Paula Deens scalloped potatoes?

A: First you fill a pot with water and butter, then add in some bacon and garlic. Then bring to a boil before adding potatoes. Finally, drizzle the top of the potatoes with milk while they are boiling so that they get nice and crispy on the outside.

What is the difference between scalloped potatoes and cheesy potatoes?

What is the preferred cheese to use for au gratin cooking?

A: This is a difficult question to answer. Some people are partial to cheddar, others prefer Swiss or mozzarella. It all depends on personal preference and what the recipe calls for. But I would recommend that you use Japanese cheese in this dish because it has such a rich flavor with less of an overpowering taste than other cheeses do

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