Mouthwatering Scalloped Red Potatoes

Finding the perfect side dish that pleases everyone at the dinner table can feel like an impossible task. You want something comforting and filling, but also easy enough to make on a busy weeknight, and it gets even trickier when you’re trying to use up those red potatoes sitting in your pantry.

Fortunately, these scalloped red potatoes hit all the right notes: they’re creamy and satisfying, surprisingly simple to put together, and work perfectly alongside just about any main dish you’re serving.

What Kind of Red Potatoes Should I Use?

Red potatoes are perfect for scalloped dishes because they hold their shape well during baking and have a naturally creamy texture. You’ll want to look for small to medium-sized red potatoes that feel firm when you squeeze them gently – avoid any that have soft spots, green patches, or eyes sprouting. The thin red skin is actually one of the best parts since it adds color and nutrients, plus you don’t need to peel them for this recipe. When slicing, try to keep your pieces as uniform as possible at about 1/8 inch thick so they cook evenly – a mandoline slicer or sharp knife works great for this.

Options for Substitutions

This creamy potato dish is pretty forgiving when it comes to swaps:

• Red potatoes: You can use Yukon Gold or russet potatoes instead. Yukon Gold will give you similar results, while russets might break down a bit more but still taste great. Keep the slicing thickness the same.
• Sweet yellow onion: Regular yellow onions or white onions work just fine. You could even use shallots for a milder flavor – just use about 2 large shallots instead.
• 2% milk: Whole milk will make it richer, while 1% milk works too but might be slightly less creamy. Heavy cream mixed with regular milk (half and half) creates an extra indulgent version.
• Extra sharp cheddar cheese: Regular sharp cheddar, mild cheddar, or even gruyere cheese work well. Just keep the total amount of cheese the same for proper melting.
• Fresh parmesan cheese: Pre-grated parmesan from the store is totally fine, or you can substitute with romano cheese for a similar sharp, nutty flavor.
• Dried herbs: Fresh herbs can replace dried ones – use 3 times the amount (so 3 tsp fresh parsley instead of 1 tsp dried). Italian seasoning can substitute for the thyme and parsley combo.

Watch Out for These Mistakes While Baking

The biggest mistake when making scalloped potatoes is slicing them too thick, which leads to uneven cooking and hard spots – stick to that 1/8 inch thickness using a mandoline or sharp knife for consistent results. Another common error is not making your roux (butter and flour mixture) smooth enough, so whisk constantly while cooking it for 2-3 minutes to avoid lumpy sauce that won’t coat the potatoes properly. Don’t rush the baking process by cranking up the heat, as this will cause the top to brown too quickly while leaving the potatoes underneath still firm – cover with foil if the top gets too dark before the potatoes are tender. Finally, resist the urge to dig in right away since letting the casserole rest for 10-15 minutes after baking allows the sauce to thicken and makes serving much cleaner.

What to Serve With Scalloped Red Potatoes?

Scalloped potatoes are the perfect side dish for just about any protein you can think of – they pair beautifully with roasted chicken, grilled pork chops, or a nice steak. Since these potatoes are already rich and creamy, I like to balance them out with something fresh like roasted green beans, steamed broccoli, or a crisp garden salad with a light vinaigrette. For special occasions, they’re amazing alongside glazed ham or roasted turkey, making them a holiday table favorite. You could also serve them with some crusty dinner rolls to soak up all that cheesy goodness, though honestly, they’re so satisfying they could almost be a meal on their own!

Storage Instructions

Refrigerate: Leftover scalloped red potatoes keep really well in the fridge for up to 4 days. Just cover the dish tightly with foil or transfer portions to airtight containers. The creamy sauce might look a little separated when cold, but don’t worry – it comes back together beautifully when you reheat it.

Freeze: You can freeze this casserole for up to 3 months, though the texture of the potatoes will be a bit softer after thawing. I like to freeze individual portions in freezer-safe containers so I can grab just what I need for a quick side dish later.

Warm Up: To reheat, cover with foil and bake at 350°F for about 20-25 minutes until heated through, or microwave individual portions on medium power. Add a splash of milk if the sauce seems too thick. The cheese gets all melty and delicious again, just like when it was fresh from the oven.

Preparation Time	15-20 minutes
Cooking Time	45-55 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 60-70 g
• Fat: 85-95 g
• Carbohydrates: 170-190 g

Ingredients

For the potatoes and onions:

• 1 1/2 lb red potatoes (thinly sliced to 1/8 inch thickness)
• 3/4 cup chopped sweet onion

For the sauce:

• 1/8 tsp paprika
• 1/2 tsp garlic powder (adds a savory depth)
• 3 tbsp all-purpose flour
• 2 cups 2% milk
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 tsp salt
• 1/8 tsp black pepper (freshly ground preferred)

For the cheese blend:

• 1 1/4 cups shredded sharp cheddar cheese
• 2/3 cup grated parmesan cheese (freshly grated for best melting)

Step 1: Preheat the Oven and Prepare Ingredients

• 1 1/2 lb red potatoes, thinly sliced (1/8 inch)
• 3/4 cup chopped sweet yellow onion
• 1 1/4 cups extra sharp cheddar cheese, shredded
• 2/3 cup freshly grated parmesan cheese

Preheat your oven to 400ºF (200ºC).

While the oven is heating, thinly slice the red potatoes into 1/8-inch pieces and chop the sweet yellow onion if not already done.

Shred both the extra sharp cheddar cheese and the parmesan cheese, if not pre-grated.

This prep work will help everything move smoothly as you start cooking.

Step 2: Make the Roux with Spices

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp dried parsley flakes
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/8 tsp ground paprika
• 1/8 tsp black pepper

In a medium saucepan over medium heat, melt the butter until it just begins to bubble.

Add the all-purpose flour, dried parsley flakes, garlic powder, dried thyme, salt, ground paprika, and black pepper.

Mix well and cook this mixture, stirring constantly, until it bubbles for about one minute—this develops the flavor and removes any raw flour taste.

I always make sure to stir continuously so the roux doesn’t brown.

Step 3: Prepare the Creamy Cheese Sauce

• 2 cups 2% milk
• 1 1/4 cups extra sharp cheddar cheese, shredded
• 2/3 cup freshly grated parmesan cheese

Lower the heat to low and slowly add the milk to the roux, stirring constantly to prevent lumps.

Once all the milk is incorporated and smooth, increase the heat to medium and bring the sauce gently to a simmer, stirring until it thickens—this should take about a minute.

Remove the pan from the heat, then stir in the shredded cheddar and parmesan cheeses until melted and evenly combined.

The result should be a thick, creamy cheese sauce.

I find using freshly grated cheese helps the sauce melt smoother.

Step 4: Layer the Potatoes, Onions, and Sauce in the Pan

• 1 1/2 lb red potatoes, thinly sliced (1/8 inch)
• 3/4 cup chopped sweet yellow onion
• creamy cheese sauce from Step 3

Lightly grease a 9×13-inch baking pan with butter or cooking spray.

Arrange half of the sliced red potatoes in an even layer along the bottom of the pan.

Sprinkle all of the chopped onions evenly over this first layer.

Pour about half of the creamy cheese sauce from Step 3 over the potatoes and onions, spreading to coat them.

Layer the remaining potatoes over the top, then pour the rest of the cheese sauce evenly to cover everything.

Ensure the potatoes are fully coated with sauce to keep them moist and flavorful during baking.

Step 5: Bake Until Golden and Tender

Place the prepared pan in the preheated oven and bake for 45-55 minutes, or until the sauce is bubbling and the potatoes are tender when pierced with a fork.

Let the dish cool for a few minutes before serving to allow the sauce to set slightly.

For a perfectly bubbly top, you can broil it for an extra 2 minutes at the end—just watch carefully to avoid burning.

I like to let mine rest for 10 minutes before serving; this gives the flavors time to meld and makes for easier slicing.