What do you do when there’s not enough room in the oven to bake a holiday side dish? Learn how to cook homemade Easy Cheesy Stovetop Scalloped Potatoes from scratch in a cheddar cheese sauce to save oven space.
Growing up, we always had 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 homemade scalloped potatoes without all of the preservatives. It took me a few holidays to get it right, especially cooking it on the stovetop.
Cooking for the holidays, especially Thanksgiving, means the oven is lined up to bake two, three, even four dishes.
When there’s no room left in the oven, you’re left cooking side dishes on the stove. That’s why I set out to make Easy Cheesy Stovetop Scalloped Potatoes as a way to avoid baking in the oven.
How do you make homemade scalloped potatoes?
The key to cooking Easy Cheesy Stovetop Scalloped Potatoes is to thinly slice the potatoes evenly using a handheld mandoline (affiliate link).
I reviewed my handheld mandoline for my homemade salt and vinegar chips recipe so you can see it in action.
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).
If you don’t own a mandoline, slice them carefully and evenly with a knife.
How do you cook scalloped potatoes on the stove?
First, you need to use a wide-bottomed pan, preferably a Dutch oven (affiliate link). It helps evenly cook the potatoes instead of stacking them on top of each other.
Next, you need to create a roux, which is a paste made of fat, flour, and liquid. This helps thicken the cheese sauce that’ll coat the potato.
Finally, you cook the thinly sliced potatoes in boiling milk. You will need to stir often because the potatoes may burn on the bottom if you don’t.
What’s in scalloped potatoes?
The ingredients for Easy Cheesy Scalloped Potatoes are potatoes, cheese, and milk with additional flavors such as garlic. You can also add fresh herbs such as thyme or rosemary.
I highly recommend using whole milk due to the fat content. Skim milk won’t have the same results.
What’s the difference between scalloped potatoes and au gratin potatoes?
After spending numerous hours researching and reading through recipes, nobody else knows either.
Some sources say scalloped potatoes don’t have cheese, but obviously my recipe does. The boxed scalloped potatoes I ate growing up definitely had a cheese sauce.
Another difference is au gratin has breadcrumbs on top, but most au gratin recipes I saw didn’t include breadcrumbs, including my Garlic Parmesan Au Gratin Potatoes.
In conclusion, the rest of the world doesn’t know the difference between scalloped and au gratin. They DO know anything with cheese and potatoes is a winner, no matter what you call it.
Which potato is best for scalloped potatoes ?
I personally think Russet potatoes make the best potato for scalloped potatoes because of their higher starch level, which results in a creamier sauce.
However, I’ve seen other scalloped potato recipes using Yukon gold, which better hold their shape. Whichever potato you choose, bake until the potatoes are fork tender.
Other Thanksgiving Side Dish Recipes
Items You May Need (Amazon affiliate links):
Easy Cheesy Stovetop Scalloped Potatoes
Ingredients
- 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
Instructions
- In a Dutch oven or another wide-bottomed saucepan, melt the butter. Add the onion and a big pinch of salt and cook 5 minutes until softened. Add the garlic and cook 1 minute.
- Stir in the flour, salt, and garlic powder until a roux (thick paste) forms. Gradually whisk in the milk.
- Bring to a boil. Once boiling, add the potatoes. Cook covered for 15-20 minutes or until the potatoes are fork tender, stirring often to prevent burning on the bottom.
- Stir in the cheese until melted. Serve warm.
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Alex says
This looks SO delicious….
Carla says
Thanks Alex!
Becca @ Amuse Your Bouche says
Yuuum these look perfect! So thick and creamy :)
Carla says
Thanks Becca!
Liz says
I’m still trying to figure out our sides for Easter…this looks like a top contender!
Carla says
It’s definitely going to be at my table this year! Thanks Liz.
Renee says
My husband will be one happy guy when I make this for him. #potatolove
Carla says
He sure will! Thanks Renee.
Gina says
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!!
Carla says
Meant to be, right? ;) And yes we would get along for sure! Thanks Gina.
Jen @ Jen's Favorite Cookies says
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!
Carla says
Nah, we just put him on potato duty and Mom takes over the garlic haha Thanks Jen!
Kirsten@FarmFreshFeasts says
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.
Thanks!
Carla says
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?
Angie @ Big Bear's Wife says
We always had boxed scalloped or au gratin potatoes too! But I can see that homemade is way better!
Carla says
It really is! Thanks Angie.
monique says
Wow! You’re right, that cerrtainly looks easy and yummy!
Kayle (The Cooking Actress) says
This is amazing!!! It looks just like the boxed kind, but obviously way better and better for you!
Linda | The Urban Mrs says
My hubs is a big fan of potato and he really adores this dish, so I’m saving it for him. Yum!
Daniela @ FoodrecipesHQ says
Oh My Goodness, this is really a recipe to try ASAP!
Erin @ The Spiffy Cookie says
Oh my gosh they look soo good! Makes me wish I were going to an Easter dinner instead of a brunch!
Amy says
Just made these scalloped potatoes and they were easy to make and also delicious!! Thanks for sharing the recipe :D
Carla says
Glad you enjoyed them! :)
Jennifer {Bake or Break} says
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. ;-)
Carla says
So glad to hear you enjoyed them! Yea the clean up can be a pain sometimes, but it’s so nice not to hog the oven.
John says
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!
Carla says
Glad to hear you enjoyed it!
ashley says
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! :)
Carla says
Yay! Love the addition of jalapeno :)
Pam says
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.
Carla Cardello says
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!
Erin says
What kind of potatoes do you use?
Carla says
Russet (Idaho) potatoes
Erin says
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.
Carla says
No, I have not tried another type of potato. Let me know if you do!
Erin says
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!
Liz says
Nice recipe. Thank you and Happy New Year!
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.
Carla says
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.
Stacy says
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!
Anita at Hungry Couple says
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.
Kelli's Kitchen says
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!
kay says
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.
Carla says
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.
Kevin says
I don’t know what I did wrong, but I need to keep adding milk to mine. I’m not sure if my potatoes are really going to cook. It’s so think I could use it as wallpaper glue.
Carla says
I don’t know what you did wrong either, but it certainly shouldn’t be that thick. Can you walk me through what you did exactly, including what you used for ingredients? My guesses are you didn’t measure properly, didn’t use the correct pan size, or you boiled it way too rapidly and the milk reduced down before it cooked the potatoes. When did you add the cheese? Was it super thick before or after you added the cheese? If you added it before the potatoes finished cooking, that would also contribute to your super thick sauce. Or if the cheese is fat free or low fat, they can sometimes give the sauce a weird texture.
Karen says
I didn’t have all the ingredients required, so it didn’t turn out the way it looks in the pictures. What I ended up with was cheesy, filling potatoes. Easy to make and very tasty.
Thanks for the stove top recipe!
Carla says
I’m glad the potatoes still turned out delicious for you!
Maggie says
My family LOVES scalloped potatoes – YUM! – and I love how easy this recipe is! Way simpler than my other recipes.
Carla says
If you give it a try, let me know what you think!
Lauren Vavala | DeliciousLittleBites says
Oh goodness, I literally want these potatoes right now! That cheese looks AMAZING – such a great recipe!
Carla says
Thanks! And you don’t even have to wait for the holidays to make them.
Tara | Deliciously Declassified says
Yum! These cheesy potatoes look irresistible. I’m always looking for ways to change up my sides during the holidays. Thanks for sharing :)
Carla says
Hope you give them a try!
Kelly Anthony says
Loving your take on a favorite holiday dish. And this recipe is even greater because it doesn’t require the oven.
Carla says
Yes perfect for big holiday meals when your oven is full!
Catherine Brown says
I want that bite right off the fork! These potatoes look so creamy and cheesy!!
Carla says
They sure are! Thanks!
Katherine says
Can you finish these potatoes in the oven/broiler to get that crispy top?
Carla says
I haven’t tried it, but I don’t see why not! Transfer them to an oven-safe dish then broil until your liking.
Michael Redbourn says
Why does it say, prep time 30 minutes?
It’s about 10 minutes.
30 minute prep time will put many people off of trying it.
Anyway thanks for the recipe which worked well.
Michael
Carla says
Because not everyone can peel and slice 2 potatoes plus gather the rest of their mise en place in 10 minutes. Based on the comments and traffic to this post, it doesn’t turn people off from trying it. Besides it’s better than writing 10 minutes and finding out it takes you 30 minutes ;) Regardless, I’m glad you were able to make this dish much faster than written and enjoyed it!