Delish editors handpick scalloped potatoes recipe product we feature. We may earn commission from the links on this page. These easy scalloped potatoes from scratch are even better than Grandma’s.
Here’s how to cook them perfectly every time. You can definitely use other potato varieties like Yukon Gold if you’d like! We prefer russets because they break down faster and retain less of their structure, giving you that classic fork-tender creaminess. Slice the potatoes as thinly as possible. If you’ve got a mandolin, it’ll make your life a whole lot easier. Think of this as knife skills practice. 4″ but a little unevenness won’t make or break this recipe.
Cheese isn’t traditional, but we add it anyways. Most scalloped potatoes don’t have cheese. But we couldn’t resist adding cheddar between each potato layer. Bake it longer than you think you need to.
You don’t want the potatoes just tender and the cheese just melty. When you test a potato with a paring knife, you want it to almost fall apart from being so soft. The cheese should be bubbling violently, and the potatoes tender to the point of being creamy. You can bake it as instructed, then let it cool to room temperature and refrigerate it overnight.
Let us know how it went in the comment section below! This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. In another large skillet over medium heat, melt butter.