Cheesy Scalloped Potatoes are the perfect side dish for holidays. Scalloped potatoes are a classic that I just can’t get enough of. This easy cheesy scalloped potatoes recipe is creamy, delicious, and easy to make ahead of time. Make sure this potato recipe is on your holiday table!
Cheesy Scalloped Potatoes Recipe
Cheesy Scalloped Potatoes are cheesy, creamy, and easy to make. This make ahead scalloped potatoes recipe is perfect for every holiday meal!
Can you think of a more satisfying combination than CHEESE and POTATOES? No? Me neither. These Cheesy Scalloped Potatoes are a holiday dream that I can’t wait to make for every Thanksgiving and Christmas meal from now on.
This easy cheesy scalloped potatoes recipe is so creamy and delicious. I love how well the flavors blend together in a hot and bubbly casserole. This holiday side dish is simple to make ahead of time, to help make your holiday cooking go smoothly. Just prep, cover, refrigerate, then bake before the big meal. EASY!
These cheesy scalloped potatoes are just as good for any dinner, any night of the year. It’s such a comforting dish to eat during the fall and winter seasons. It goes well with baked chicken, and it’s easy to save and reheat leftovers.
Make this easy Cheesy Scalloped Potatoes recipe for your next holiday meal. They’re so creamy, so cheesy, and so easy to make ahead of time!
Easy Cheesy Scalloped Potatoes
I love easy recipes for the holidays, especially when they can be made ahead of time. It saves so much time and makes holiday cooking super simple. This EASY Cheesy Scalloped Potatoes recipe is one of my favorite side dishes for Thanksgiving because it’s so creamy and…well, CHEESY! There really aren’t too many combinations better than potatoes and cheese if you ask me. A delicious side dish doesn’t have to be hard to make, as this cheesy recipe proves!
Make Ahead Scalloped Potatoes
I LOVE make ahead recipes because they just make life so much easier. I’m all about making things ahead of time during the holidays, because it’s almost impossible to balance every dish in the kitchen all at once. This make ahead scalloped potatoes recipe is simple.
How to make scalloped potatoes ahead of time:
- Just prepare the dish according to the recipe card below and pour into the baking dish
- At that point, wrap the dish in plastic wrap and refrigerate it for up to 24 hours
- When ready to bake, add cheese on top, cover with foil, and bake for 45 minutes at 400°F
- Then remove the foil and bake uncovered for another 20-30 minutes
Easy as that! With these cheesy scalloped potatoes prepared the day before, all you have to do is heat them up the day of. Combine them with these other make ahead recipes and your holiday cooking will go smoothly!
- Make Ahead Mashed Potatoes
- Make Ahead Sweet Potato Casserole
- Make Ahead Broccoli Cheese Casserole
- Make Ahead Turkey Gravy
Recommended Products to make Cheesy Scalloped Potatoes
I just can’t get enough of these easy cheesy scalloped potatoes! Potatoes and cheese will always be a winner in my book, and I know everyone else will love them too. Try this make ahead scalloped potatoes recipe for your next holiday meal, or just cook them up for a nice dinner.
See the recipe card below for details on how to make Cheesy Scalloped Potatoes. Enjoy!
If you like this cheesy potatoes recipe, try these other potato recipes too:
- Best Twice Baked Potatoes
- Slow Cooker Mashed Potatoes
- How to Cook a Baked Potato
- Best Herb Roasted Potatoes
- Simple Smashed Potatoes
- 2½ pounds about 5 medium russet or Yukon Gold potatoes
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 1 medium sweet yellow onion minced
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme leaves
- 1¼ teaspoons table salt
- ¼ teaspoon freshly ground black pepper
- 2 bay leaves
- 1 cup 4 ounces grated Cheddar or Gruyere cheese
- Garnish: fresh thyme leaves
- Adjust oven rack to middle position, heat oven to 425°F and spray an 8x8-inch (1½ quart) baking dish with nonstick spray.
- Peel and slice potatoes 1/8-inch thick, and place them in a large bowl. Pour the chicken broth and heavy cream over the potatoes; set aside.
- In a large Dutch oven, heat butter and oil over medium heat until oil shimmers. Add onion and cook until translucent and lightly browned, about 4 minutes. Stir occasionally.
- Add garlic, thyme, salt and pepper and cook about 30 seconds to give the garlic time to bloom.
- Add potatoes, broth, cream and bay leaves. Bring to a simmer.
- Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. (There should be some resistance when sticking a knife or fork in the middle of a potato.) Discard the bay leaves.
- Carefully transfer the potato mixture to the prepared baking dish. Press the potatoes, with a wooden or rubber spatula, to an even layer. (See *Note if wanting to make ahead.)
- Sprinkle the cheese evenly over the top of the potatoes and bake at 425°F for 15 minutes or until the cream bubbles around the edges and the top is golden.
- Garnish with fresh thyme leaves.
- Allow potatoes to rest on a cooling rack 10 minutes before serving.
To make ahead: Once the potatoes are prepared in the baking dish, they can be wrapped in plastic wrap and refrigerated up to 24 hours. To bake, add the cheese, cover with foil, and bake at 400°F for 45 minutes or until the mixture is hot and bubbly. Remove the foil and continue cooking 20-30 minutes longer or until the cheese is golden. Let cool 10 minutes before serving.