This is really a classic recipe that everyone makes just a little differently.
My version due to cheese lovers in this house, has to have added cheese so these are more Au Gratin style.
I use lots of garlic instead of onion, or you can use both if you like, fresh parsley and shredded provolone give this dish its Italian taste.
These potatoes are perfect with any meats you serve, great for entertaining, and perfect for potluck.
They have a hint of that smoked flavor using leftover ham, cooked bacon, or prosciutto mixed in.
With this crunchy topping, it just takes ordinary scalloped potatoes to the next level of yumminess.
I always end up making these after a big holiday ham with leftovers and everyone looks forward to these creamy baked spuds.
We love all kinds of casseroles, and I can make this my dinner when I add meat to it all in one pan meal!
Mom made many delicious casseroles growing up like this one and another favorite was the famous Classic Tuna Casserole back in the 1960s.
Scroll down to this easy recipe all homemade from scratch to get the best scalloped potato recipe you've ever eaten!
Scalloped Potatoes Or Au Gratin?
The difference comes down to cheese and scalloped potatoes are much simpler.
Most recipes call for the potatoes to be baked in a basic cream sauce most of the time with a combination of heavy cream and whole milk.
Potatoes au gratin is a bit more decadent.
They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
Some versions of potatoes au gratin also have breadcrumbs sprinkled on top for a little bit of crunch to contrast with the tender potatoes.
So, basically, the only other difference I see is the thickness of the potatoes cut, scalloped potatoes are thicker than the au gratin which tends to be thinner and sliced on a mandolin.
I suppose this is a cross between both!
The origin of the first scalloped potato dish is thought to be from England or America, but its origin is not known for sure.
Tips
- In a hurry? Microwave or boil in water sliced potatoes for around 4 minutes, slice and layer to cut time in half
- Any potatoes will work but russet tends to fall apart easily, I like white potatoes or Yukon gold
- To ensure the potatoes bake evenly, slice them all the same size
- You can use a mandolin to slice them the thickness you like
- Always make the roux and cook it until golden for the best results in the flavor
- You can substitute 1 cup of heavy cream for milk for even a creamier sauce
- Pasta can be used instead of potatoes
- Add broccoli instead of meat if preferred
- If using the instant pot or slow cooker method, add additional liquid for longer cooking see notes
See Recipe Card for Measurements You Will Need
- white potatoes (around 5 medium-sized potatoes)
- garlic
- butter or other fat
- dry mustard
- Italian seasoning
- freshly chopped parsley
- granulated garlic powder
- salt and pepper, to taste
- pinch of cayenne pepper or red pepper flakes for a little heat
- whole milk
- cooked ham, cooked crumbled bacon or Proscuitto
- extra-sharp cheddar cheese shredded
- provolone cheese shredded
- Parmesan cheese grated
- Italian-flavored bread crumbs
- Optional: add seasoned hamburger meat, hotdogs, and chicken tenders on top while baking in the oven for all one pan meal
Meat Suggestions:
(added on top before cooking potatoes for flavor and all in one pan meal)
- kielbasa
- hotdogs
- bacon
- ham
- hamburgers
- chicken tenders
- boneless chicken breast wrapped in bacon
- pork chops
- smoked pork chops
Making a Roux
You will need a heavy wide-bottomed saucepan using medium heat to make this sauce starting with making a roux.
Use equal parts of melted or hot liquid fat (butter, oil, or margarine) and flour, I always use butter for the flavor.
Cook the roux, stirring constantly with a whisk or wooden spoon, to the desired color (the darker the roux, the deeper the flavor)
Very Useful Tools for Making Scalloped Potatoes
- a mandoline is the perfect tool to get extra thinly sliced potatoes
- to purchase a mandoline these can be found online you can check out our Amazon Store Front Page ("paid affiliate link" see privacy policy disclaimer under Kitchen Toy Shop Tools
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Easy Recipe
These are so much healthier than any kind of store-bought boxed mixes.
Really, this is so easy, even if you hate to cook, follow this simple recipe, and you'll never buy them again in a box.
The potatoes are melt-in-your-mouth tender, oozing with cheese and creamy flavored garlic butter sauce, and the best side dish ever!
Your family will thank you and anyone who takes their first bit of this Italian-style scalloped potatoes!
Let me know how you like this recipe in the comments below!
Scalloped Cheesy Potatoes Recipe
Yield: 8
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
This is a cheese and ham scalloped potato recipe made from scratch with provolone and sharp cheddar cheese.
ingredients:
- 2 1/2 pounds peeled white potatoes (around 5 medium-sized potatoes)
- 3 tablespoons butter or other fat
- 3 tablespoons flour
- 2 cloves garlic, minced
- 1 teaspoon dry mustard
- 1/4 teaspoon Italian seasoning
- 1 teaspoon freshly chopped parsley
- 1 teaspoon granulated garlic powder
- salt and pepper, to taste
- pinch of cayenne pepper or red pepper flakes for a little heat
- 2 cups whole milk ( for an instant pot or slow cooking add 1/2 cup more milk)
- 1 cup chopped cooked ham, cooked crumbled bacon or Proscuitto
- 1 cup extra sharp cheddar cheese shredded
- 1/2 cup provolone cheese shredded
- 1/4 cup Parmesan cheese grated
- Garnish:
- 1 teaspoon chopped parsley
- 1/4 cup provolone, shredded
- 1/2 cup Italian flavored bread crumbs or buttery crackers crushed
- grated Parmesan cheese
- Optional: add hotdogs, kielbasa, seasoned hamburger meat, breaded chicken tenders or whatever meat you prefer
instructions:
How to cook Italian Style Scalloped Potatoes Recipe
- Note: I have cooked these in an instant pot on high for 6 hours, a regular slow cooker or baked in the oven.
- Follow manufacturer instructions for other methods than using the oven.
- Preheat oven to 375 degrees. Oil spray whatever cooking vessel you are using.
- You will need at least a 3 to a 4-quart casserole dish.
- First, wash, peel, and slice the potatoes. (We like ours a little thicker so around 1/4 inch thick)
- In a small saucepan on medium heat, add the butter, and saute the garlic until it is just soft around 30 seconds.
- Stir in the flour to make the roux and blend for another minute or so until the desired color is achieved around 1 minute, darker roux adds more flavor.
- Pour in the milk and stir until it gets thick.
- Pour in the cheeses, seasoning, fresh parsley, dried herbs and fold in the meat of choice, mix together.
- In your oil-sprayed cooking vessel add the potatoes on one layer, then some cheese mixture, more potatoes end with sauce.
- Garnish the top with more provolone (or cheddar if you prefer)cheese, then sprinkle the top with bread crumbs with more Parmesan grated evenly and chopped parsley.
- This will take at least an hour to cook or so, testing with a fork to see if the potatoes are soft.
- Note: If using a slow cooker or instant pot 6 to 8 hours on high add 1/2 cup more milk to this recipe.
Calories
322
322
Fat (grams)
22
22
Sat. Fat (grams)
12
12
Carbs (grams)
22
22
Net carbs
14
14
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More Recipes To Try:
Best Potato Side Dishes
Air Fried Home Fries
Loaded Boiled Potatoes
Twice Baked Potatoes
Disclosure: This recipe was originally posted to this blog 2011. It was edited and re-published in 2019.