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These easy, healthier Cheesy Scalloped Potatoes are a classic side dish. This lightened-up version has just the right amount of cheesy goodness and is baked to perfection!
Best Scalloped Potatoes Recipe
Have you ever had scalloped potatoes? You know, those thin slices of potatoes smothered in an epic cheese sauce, then baked to a crispy-topped, cheesy perfection. So. Much. Flavor!
These Healthier Cheesy Scalloped Potatoes are a lightened-up version that’s so easy to make and so delicious. It’s the perfect side dish for a weekend feast or a holiday celebration!
- Butter – used to sauté the onion for the sauce.
- Onion – creates the perfect flavor base for the sauce.
- Arrowroot – thickens the cream sauce.
- Seasonings – we’re spicing up our sauce with a combination of sea salt, ground black pepper, garlic powder, onion powder, dried thyme, paprika
- Milk – we use almond milk, but any milk you have on-hand will work.
- Cheese – we use shredded cheddar for both the sauce and for the topping.
- Potatoes – we love to use Yukon gold.
How to Make Scalloped Potatoes
This recipe for scalloped potatoes takes just 10 minutes to prep!
- Make the sauce: In a pan, melt butter, then add in onion. Cook until translucent, then add more butter along with arrowroot and seasonings. Stir until melted, then slowly whisk in the milk. Increase the heat and cook until thickened.
- Slice Potatoes: Slice the potatoes using a mandolin or sharp knife. Try to have your potato slices cut evenly, about 1/8 inch thick!
- Add cheese and potatoes: Remove the pan from the heat and stir in cheese until melted. Add the potatoes and mix to combine, then transfer to a casserole dish. Top with remaining cheese.
- Bake, garnish, and serve: Bake the potatoes until the potatoes are cooked through, then top with herbs and serve.
Why Won’t My Scalloped Potatoes Get Soft?
There may be a couple of different reasons that your potatoes aren’t getting soft:
- They’re too thick. Make sure you slice thinly and evenly so they cook quickly and all at the same rate.
- They need more time. If the potatoes are still slightly crunchy, they may just need more time to cook! If you notice the top getting too browned before the potatoes are soft, just cover the baking dish with foil and continue to bake.
What Makes Scalloped Potatoes Scalloped?
Technically, the “scalloped” part of the potatoes is how they’re layered in the dish. Traditionally, the thin slices of potatoes are layered in a casserole dish so that each layer overlaps the other, creating a “scalloped” look.
Since we’re just mixing it all up and baking, these potatoes aren’t quite layered that way, although you can totally do that if you want!
Can Potatoes Be Sliced Ahead of Time for Scalloped Potatoes?
Yes! If you want to prep ahead of time, you can slice the potatoes up 12-24 hours before you use them.
If you do this, though, I recommend submerging them in water and storing them in the fridge. The water helps prevent them from changing color.
Make Ahead Instructions
The good news is that these scalloped potatoes can be made ahead of time! There are two ways to do this. The first is that the dish can be made entirely up until the point of baking. If you do prep the dish up to the point of baking, store it in the refrigerator for up to 24 hours. You may have to extend the baking time, since it was cold from the refrigerator.
The second way to make this ahead is to bake it entirely, and then reheat before serving. It can be made up to 1 day ahead of time. To re-heat, bake in a preheated oven at 350º until heated through, about 15 minutes.
How to Store
Leftover scalloped potatoes will last in the fridge for up to 5 days. To reheat, warm back in the oven until heated through.
Scalloped potatoes are so darn versatile! So, you can really pair them with tons of different entrees.
A few of our favorites are:
- Thanksgiving Turkey
- Air Fryer Salmon
- Grilled Pork Chops
- The Juiciest Air Fryer Chicken Breast
- Roast Turkey
- Gluten-Free Meatloaf
- Spatchcock Chicken
Other Side Dishes We Love
- Maple Roasted Brussels Sprouts with Bacon
- Green Bean Casserole
- Instant Pot Mashed Potatoes
- Honey Glazed Carrots
- Harvest Salad with Maple Balsamic Dressing
Watch the Video:
Healthier Cheesy Scalloped Potatoes
- 2 tablespoons grass-fed butter divided
- 1 onion sliced thin
- 1 tablespoon arrowroot
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 2 cups almond milk or milk of choice
- 2 cups cheddar cheese divided
- 6 large yukon gold potatoes peeled and sliced thin
- Top with herbs of choice: thyme scallions, parsley
- Pre-heat the oven to 400°F. Grease an 8" casserole dish with butter and set aside.
- In a large pan, melt 1 tablespoon of butter over medium heat. Add onion and cook until onion is translucent and starting to soften, about 5 minutes. Add remaining tablespoon of butter, arrowroot, salt, pepper, garlic powder, onion powder, thyme and paprika and stir together until melted.
- Slowly whisk in milk, a half cup at a time until completely combined. Increase heat to medium and cook for 10 minutes, stirring occasionally until the sauce has darkened in color and thickened.
- Remove from the heat and stir in the 1-3/4 cups cheddar cheese until melted.
- Slice the potatoes using a mandolin or sharp knife. Try to have your potato slices cut evenly, about 1/8 inch thick! Add sliced potatoes and mix to combine.
- Pour in the casserole dish, and smooth down. Top with remaining cheddar cheese and bake for 40 minutes uncovered, until the potatoes are cooked through and a knife can easily be inserted.
- Top with herbs of choice: thyme, scallions, parsley and serve warm!
- Alternatively, you can cook this in a large oven-safe skillet and make the casserole directly in the skillet, as shown in the photos.
- Make ahead: There are two ways to do this. The first is that the dish can be made entirely up until the point of baking. If you do prep the dish up to the point of baking, store it in the refrigerator for up to 24 hours. You may have to extend the baking time, since it was cold from the refrigerator. The second way to make this ahead is to bake it entirely, and then reheat before serving. It can be made up to 1 day ahead of time. To re-heat, bake in a preheated oven at 350º until heated through, about 15 minutes.
What is a serving size?
This recipe serves 6-8. You can reference that in the recipe card or nutrition panel!
Can we use cornstarch in place of arrowroot?
Perfectly cheesy and absolutely delicious. Definitely will become a staple side for me.
Is there ANY possible way this would work with dairy free cheese?
Sure – you can try any vegan cheese you like, though we haven’t tested it with any!
Do you think I can make this the night before and do the baking part the next day?
Yes, I’d slice potatoes + make sauce and then put together and bake the next day.
LOVING that crispy top!
Never met a potato side dish I didn’t like!
What kind and brand of dairy free milk and cheese did you use?! This looks amazing!!!
I use good quality cheddar and Pacific Foods almond milk!
What is dairy-free milk? Can I use almond milk?
so making this! Yes to cheeeeeese
These look so absolutely wonderful Lexi!! the perfect Holiday side dish!
Thank you Heather!!
This looks so delicious! Love this lightened up version.
Thank you Jeanine!!
Oooohhh yes!! these are perfect beside a nice pink filet!!
Oh man do these look so creamy and delicious! Scalloped potatoes are a MUST!