This Cheesy Scalloped Potatoes (Au Gratin) recipe is pure comfort food heaven! I'm talking layers of tender potatoes smothered in a creamy sour cream sauce with swiss cheese and cheddar cheese, then baked until golden and bubbly. It's the side dish that always steals the show at family dinners.
Want to know something funny? I used to be totally intimidated by scalloped potatoes. They seemed like this fancy restaurant dish that required serious cooking skills. Then one Thanksgiving, I decided to just go for it, and guess what? Emily ate three servings and asked if we could have them every week. (We don't, but she still asks!)
What makes this scalloped potatoes recipe different is the combination of sour cream and chicken broth instead of heavy cream. It creates this rich, tangy sauce that's not too heavy. Plus, the double cheese situation with swiss and cheddar? That's where the magic happens.
This dish works for fancy holiday dinners and regular Tuesday nights. It takes about 15 minutes to prep, then the oven does all the work. If you're looking for another crowd-pleasing side dish, check out my Sweet Potato Casserole with Marshmallows – it's another family tradition around here.
Jump to:
- Why You'll Love This Scalloped Potatoes Recipe
- Ingredients For Cheesy Scalloped Potatoes
- How To Make Scalloped Potatoes Au Gratin
- Storage And Reheating Your Scalloped Potatoes
- Tips And Variations For Perfect Au Gratin Potatoes
- Frequently Asked Questions About Scalloped Potatoes
- Recipes You May Like
- Time To Make These Scalloped Potatoes!
- Scalloped Potatoes au Gratin Recipe
Why You'll Love This Scalloped Potatoes Recipe
Here's why this cheesy scalloped potatoes recipe needs to be in your rotation:
- Super creamy without being heavy - The sour cream and broth combo creates the most incredible texture
- Ready in about 75 minutes - Most of that is hands-off baking time while you prep other dishes
- Feeds a crowd easily - This recipe serves 12, making it perfect for holidays and potlucks
- Works with different cheeses - Don't have swiss? No problem! Gouda, muenster, or even pepper jack work great
- Can be prepped ahead - Assemble it the day before and just pop it in the oven when needed
- Kid-approved - Even picky eaters go back for seconds (Emily's friends always ask if we're having "the cheese potatoes")
Ingredients For Cheesy Scalloped Potatoes
Here's what you'll need to make this homemade scalloped potatoes recipe:
For The Potato Layers:
- 4 pounds Yukon Gold potatoes (or russet potatoes)
- 1 cup chopped scallions
For The Creamy Cheese Sauce:
- 2 cups chicken broth (vegetable broth works too)
- 2 cups sour cream
- 2 tablespoons cornstarch
- 2 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
- 1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
For The Cheese Topping:
- 2 cups shredded swiss cheese
- 2 cups shredded cheddar cheese
Ingredient Notes: I always use block cheese and shred it myself because it melts way better than the pre-shredded stuff. Trust me on this one – I learned it the hard way when my first batch came out grainy!
How To Make Scalloped Potatoes Au Gratin
Let me walk you through how to make scalloped potatoes from scratch. It's easier than you think!
Prep The Oven And Cheese
- Preheat your oven to 450 degrees F. Set out a 3-quart baking dish (a 9x13 inch pan works perfectly).
- Shred both cheeses and mix them together. Remember – use block cheese for the best results! Pre-shredded cheese has coating on it that prevents smooth melting.
Make The Creamy Sauce
- Whisk together the broth, sour cream, and cornstarch in a medium bowl until completely smooth. This is important – you don't want any lumps!
- Add the seasonings – whisk in the thyme leaves, garlic powder, nutmeg, 2 teaspoons salt, and ½ teaspoon cracked black pepper. The nutmeg might seem weird, but it adds this subtle warmth that makes everyone ask "what's in this?"
Slice The Potatoes
- Slice the potatoes into even rounds. Use a mandolin slicer or a sharp knife to get them about ⅛ to 1/16 inch thick. Consistency matters here – it helps them cook evenly. (I use my mandolin because my knife skills are... let's just say they're a work in progress.)
Layer Everything Together
- Create the first layer – spread one-third of the potato slices in the bottom of your baking dish. They don't need to be perfectly arranged, just overlapping randomly is fine.
- Pour one-third of the cream mixture over those potatoes, then sprinkle with one-third of the cheese and half of the chopped scallions.
- Repeat the layering – add another third of potatoes, cream mixture, cheese, and the remaining scallions.
- Add the final layer – top with the last of the potatoes, cream mixture, and cheese. You should have three complete layers at this point.
Bake Until Golden
- Cover the pan tightly with foil and bake for 45 minutes. The foil keeps everything moist while the potatoes get tender.
- Remove the foil and continue baking for another 10-15 minutes until the top turns golden brown and bubbly around the edges. The potatoes in the center should be fork-tender.
- Let it rest for 10 minutes before serving. I know it's tempting to dig in right away, but this resting time lets the cheese sauce thicken up perfectly!
Storage And Reheating Your Scalloped Potatoes
Storing Leftovers: Cover the dish tightly with plastic wrap or transfer to an airtight container. These scalloped potatoes will keep in the refrigerator for up to 4 days.
Reheating: For individual portions, microwave for 1-2 minutes until heated through. To reheat the whole dish, cover with foil and bake at 350°F for 20-25 minutes until warmed all the way through.
Freezing: Honestly? I don't recommend freezing this dish. The cream sauce tends to separate when frozen and thawed, and the texture gets a bit watery. It's best enjoyed fresh or within a few days of making it.
Pro Tip: The flavors actually get better the next day as everything melds together. Sometimes I make this on purpose the day before a dinner party!
Tips And Variations For Perfect Au Gratin Potatoes
Want to switch things up? Here are some ideas I've tried over the years:
Cheese Swaps: Don't love swiss cheese? Try colby, muenster, gouda, or even pepper jack in its place. The pepper jack version is Emily's absolute choice when she wants something with a kick. You can use any good melting cheese you prefer.
Add Some Protein: Crumbled cooked bacon or diced ham mixed between the layers turns this into a complete meal. I do this with leftover holiday ham and it's incredible.
Herb Variations: Fresh rosemary or sage work beautifully in place of thyme. I've also done a version with fresh dill that was surprisingly good.
Make It Lighter: You can use Greek yogurt instead of sour cream and reduced-fat cheese. It won't be quite as rich, but it still tastes great!
Avoid Watery Potatoes: The key is even slicing and letting the dish rest after baking. The cornstarch in the sauce helps thicken everything too. Don't skip it!
Ever wonder why some scalloped potatoes turn out perfect while others are a watery mess? It's all about that even ⅛-inch slice and giving it proper resting time.
Frequently Asked Questions About Scalloped Potatoes
Yes! Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if baking straight from the fridge.
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish covered with foil at 350°F for 20-25 minutes until warmed through.
Potatoes release moisture as they cook. Ensure even slicing (⅛ inch), let the dish rest 10 minutes after baking, and avoid skipping the cornstarch, which thickens the sauce.
Traditional scalloped potatoes use a cream sauce, while au gratin includes cheese. This recipe combines both—creamy sauce with a cheesy topping—making it a delicious hybrid!
Recipes You May Like
If you're loving these cheesy scalloped potatoes, try these other delicious side dishes:
- Christmas Scalloped Potatoes – A festive version with extra herbs and garlic that's perfect for holiday gatherings
- Best Mashed Potatoes – Another creamy potato side that pairs perfectly with any main dish
- Green Bean Casserole – The classic holiday side that everyone expects on the table
Time To Make These Scalloped Potatoes!
This Cheesy Scalloped Potatoes Au Gratin recipe has become one of my most-requested dishes. The combination of tender potatoes, creamy sauce, and melted cheese creates something truly special. It's fancy enough for holidays but easy enough for weeknight dinners.
The best part? You can customize it however you like. Swap the cheeses, add some bacon, throw in different herbs – make it your own! Emily and I have made this recipe at least a dozen different ways, and honestly, they've all been winners.
So grab those Yukon Gold potatoes and get ready to make the creamiest, cheesiest, most delicious scalloped potatoes ever. Your family is going to be asking for this one on repeat!
Don't forget to save this recipe to Pinterest so you can find it whenever you need an amazing side dish!
Scalloped Potatoes au Gratin Recipe
Ingredients
Equipment
Method
- Preheat the oven to 450 degrees F. Set out a 3 quart (9X13 inch) baking dish.
- Shred both the cheeses, then mix them together. (Use block cheese and shred it yourself, because it melts better than pre-shredded cheese.)
- In a medium bowl whisk the broth, sour cream, and corn starch together until very smooth. Then whisk in the thyme leaves, garlic powder, nutmeg, 2 teaspoons salt and ½ teaspoon cracked black pepper.
- Use a mandolin slicer, or sharp knife, to slice the potatoes into even ⅛ – 1/16 inch rounds. Make them as consistent as possible.
- Layer one-third of the potatoes in the bottom of the dish. (They do not need to be arranged in a certain way; random overlapping is fine.) Pour one-third of the cream mixture over the potatoes. Sprinkle with one-third of the cheese and half the chopped scallions.
- Repeat with the second layer of potatoes, liquid, cheese, and the remaining scallions. Add one final layer of potatoes, liquid, and cheese.
- Cover the pan tightly with foil and bake for 45 minutes. Then remove the foil and bake another 10-15 minutes, until the top is golden and bubbly around the edges, and the potatoes in the center are fork-tender.
- Let the scalloped potatoes rest for 10 minutes before serving so the cheese sauce thickens a little.
