Easy Cheesy Stovetop Scalloped Potatoes


Sometimes there’s just not enough room in the oven to bake another holiday side dish. Cook these Easy Scalloped Potatoes from scratch in a cheddar cheese sauce on the stove to save oven space.

Easy Cheesy Stovetop Scalloped Potatoes for an easy holiday side dish

Growing up, we always had the boxed scalloped or au gratin potatoes for the holidays. It doesn’t matter if it was Thanksgiving, Christmas, or Easter; there were potatoes as a side. After cooking on my own for several years, I decided to make scalloped potatoes homemade without all of the preservatives. It took me a few holidays to get it right, especially on the stove. Usually the oven was lined up to bake two, three, even four dishes, so I set out to make Easy Cheesy Stovetop Scalloped Potatoes as a way to avoid baking in the oven.

My Easy Cheesy Stovetop Scalloped Potatoes took several attempts because if you don’t stir often, they will burn on the bottom. Plus you need to make sure you have a big enough pan to start with. You want a wide pan to help evenly cook the potatoes instead of stacking them on top of each other.

Easy Cheesy Stovetop Scalloped Potatoes | www.chocolatemoosey.com

The key to cooking scalloped potatoes is to thinly slice the potatoes evenly. I don’t own a mandolin, so I just slice them carefully with a knife and make sure they are the same thickness. My dad usually does this part during the holiday as I am busy preparing all of the other million dishes. He does a great job at it (especially since he can’t mince garlic – don’t ask).

Update – I now own a mandoline, which I reviewed for my homemade salt and vinegar chips recipe.

Easy Cheesy Stovetop Scalloped Potatoes | www.chocolatemoosey.com

Easy Cheesy Stovetop Scalloped Potatoes can be dressed up for the holiday, including Easter. To give it a more springtime feel, add fresh herbs, such as parsley or basil. That’s not to say it is a holiday side dish only; if you need a change from mashed potatoes or French fries, scalloped potatoes make a great addition to everyday meals.

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Yields 4

Easy Cheesy Stovetop Scalloped Potatoes

30 minPrep Time

30 minCook Time

1 hrTotal Time

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2 tablespoons unsalted butter
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 cups whole milk, room temperature
1 pound russet potatoes (roughly 2 large potatoes), peeled and thinly sliced (preferably with a mandoline for even, thin cuts)
1 cup shredded cheddar cheese


  1. In a Dutch oven or another large saucepan, melt the butter. Add the onion and garlic and cook 5 minutes. Stir in the flour, salt, and garlic powder until a roux (thick paste) forms. Whisk in the milk.
  2. Bring to a boil and add the potatoes. Cook for 10-20 minutes or until the potatoes are done, stirring often (cooking time depends on thickness - test until done. Stirring often is highly recommended as the bottom of the pan may burn if not stirred often). Add the cheese and stir until melted. Serve warm.


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More Holiday Side Dish Recipes

Creamy Garlic Mashed Potatoes

Broccoli and Cheese Mashed Potatoes

Homemade Gravy (Without Meat Drippings)

Green Bean Casserole (without canned soup)

Butternut Squash Crumble

Honey Butter Dinner Rolls

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  1. This looks SO delicious….

  2. Yuuum these look perfect! So thick and creamy :)

  3. I’m still trying to figure out our sides for Easter…this looks like a top contender!

  4. My husband will be one happy guy when I make this for him. #potatolove

  5. Awesome- I was just telling the hubs that I wanted to make some!! Thanks!

    By looking at your Easter recipes with all the Cadbury eggs- looks like we would get along quite well. YUM!!

  6. Maybe your dad needs a garlic press. It’s the real deal, if you ask me! And I LOVE scalloped potatoes, but I’ve never done them on the stove. I’m trying this for sure!

  7. Carla,
    These look like a great use for my Benriner. I just ran through a pile of onions to caramelize in the crock pot today, and that Benriner makes it ridiculously easy. I learned about it from Alanna at Kitchen Parade/Veggie Venture, found one at my local Asian market, and was set. Cheaper than a mandoline, easy clean up, and super sharp blade.
    Back to your potatoes–they look wonderful. Do you think I could pour the sauce over sliced (uncooked) potatoes in the crock pot, give it a stir, and let it go for 4 hours? I’m always trying to find short cuts for holiday dishes, that, like you say, don’t involve the already overworked oven.

    • I have never used a crock pot before, so I honestly don’t know. Someone once told me for soups, you need to add more liquid to crock pot version because it cooks longer, so I’m not sure if you would need more sauce? I think in theory it would work. Just maybe keep an eye on it for the first time doing it?

  8. We always had boxed scalloped or au gratin potatoes too! But I can see that homemade is way better!

  9. Wow! You’re right, that cerrtainly looks easy and yummy!

  10. This is amazing!!! It looks just like the boxed kind, but obviously way better and better for you!

  11. My hubs is a big fan of potato and he really adores this dish, so I’m saving it for him. Yum!

  12. Oh My Goodness, this is really a recipe to try ASAP!

  13. Oh my gosh they look soo good! Makes me wish I were going to an Easter dinner instead of a brunch!

  14. Just made these scalloped potatoes and they were easy to make and also delicious!! Thanks for sharing the recipe :D

  15. Hi, Carla! I made a version of these for Easter, and we really enjoyed them. I wasn’t diligent enough to keep them from sticking to my pan, but I volunteered Quinn to clean that up for me. ;-)

  16. I just tried these potatoes and all I can say is WOW! they turned out great! I did have to change it up a little bit though, as I had sliced up more potatoes than were called for (6 cups rather than 4). It was OK though, I just added a third onto each measurement and everything turned out. One thing that I do have to note, is it’s best for a number of reasons to use a nonstick pan. One, it doesn’t stick (DUH!!! LOL) and two you can actually let it burn just a bit before stirring and it comes off easily. Why let it burn you may ask? Well I don’t know about you, but I happen to LIKE those nicely browned areas that you would normally get on scalloped potatoes that you make in the oven, and letting them stick and burn slightly between stirring adds some of that flavor, at least to me. Anyways, great recipe and thank you!

  17. I JUST made these for dinner… and they are sooo good!!! I followed the recipe exactly but added some minced jalapeno.. My boyfriend can’t stop raving about them! Thanks for the recipe it will be a regular for sure! :)

  18. Have you tried buying the individual frozen minced garlic cubes (for your dad) I don’t know if you get them in USA we get them in England they are great, use them most of the time. I usually don’t like things messed around with but these are 91% garlic with rapeseed oil sea salt and lemon juice, so they dont appear to have any gunk in. One cube equals one clove. Definitely going to try your potatoes they look scrummy.

    • Hmm I don’t know about the frozen cubes, but I know you can buy minced garlic in a jar (which doesn’t have the same flavor as using fresh garlic – it’s…more stale). I’ll take a look and buy him some for Father’s Day haha thanks for letting me know!

  19. What kind of potatoes do you use?

  20. Thanks! Have you ever tried using different potatoes? I ask because I’m curious how a waxier potato like Yukon golds, or maybe even a purple potato, will hold up.

  21. Well I made them tonight with russets, super yummy, and I can see how easily they can be customized (can you say bacon?!)! I’ll probably try them with reds or golds, I’ll try to remember to let you know how they turn out! Thanks for the great recipe!

  22. Nice recipe. Thank you and Happy New Year!

  23. Patti Brown says:

    I tried making these tonight, and they were under cooked. I probably should have tasted them more than once before adding the cheese. I tasted them at the 15 minute mark and they weren’t quite done. I even cooked them for 5 minutes longer than it says. That’s when I should have tasted them again. I think if I try making them again, I’ll use a skillet, so that they’re spread out more. I also think the saucepan I used was too small. It was my fault. It’s a lovely recipe.

    • Sorry to hear they didn’t turn out. Another reason could be the thickness of your potatoes. If yours were thicker than mine, they could very well take longer than directed.

      • Patti Brown says:

        They were sliced pretty thin. I used my food processor. I just think they weren’t spread out enough. I’ll try again sometime.

  24. I love scalloped potatoes. Stovetop or oven baked, either way, I am a fan of potatoes with cheese of any kind! Yours look creamy and delicious, Carla!

  25. Oh, I have fond childhood memories of those boxes. :) Your version sounds much better to me now. And a bowl of cheesy potatoes is always welcome here.

  26. I love that you can make these on the stove instead of in it. We like them here and I never make them during the summer but now I can!

  27. The ads prevent me from copying the recipe on one page. I have to use 2 sheets to get the whole recipe. What a waste of ink and paper. Help.

    • In the recipe box, click on the link that says Print Recipe (next to Save Recipe and underneath the cooking time). That’ll take you to an ad-free page to print.

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