scalloped potato

This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.

All-Crust Sheet-Pan Scalloped Potatoes

unsalted butter,

heavy cream

garlic,

thyme

salt and black pepper

Yukon Gold potatoes, scrubbed (about 8)

Parmesan

Gruyere (4 1/2 ounces)

Food Network Kitchen’s Scalloped Potatoes for Better In A Sheet Pan, as seen on Food Network

Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.

Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.

Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.

Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

I consider myself to be a scalloped potato aficionado  I have no special training in scalloping potatoes.  I just knows what I likes.  This recipe is the best ever.  It's easy.  It bakes up quickly.  And then, there's the crunchy-cheesy-crispy in every bite.  I crown this recipe the King of the Scalloped Potato.

This was very, very tasty!  Next time, I will use some cooking spray on the baking sheet (we now have a baking sheet that is a bit burnt), and use a lower temp for longer.  40 minutes wasn't enough to get the middle potatoes crispy.  The ones around the edges were kind of burnt.<br />

My son got married &amp; moved to Canada where his wife is from. I did this recipe for their going away party. Every single person at the party who likes to cook called and asked me for the recipe. We LOVE this dish!

I made this last Christmas for a crowd to accompany our ham and IT WAS DELICIOUS! The pan was scraped clean.  My only suggestion is to make TWO batches if you’re feeding more than six people because it WILL BE devoured!

I don't usually think to come back to a recipe to write a review.  But this recipe rocks !!<br />Easy enough, yet decadent and impressive.    I made these a bit in advance of dinner, then just broiled on low to re-heat and re-crisp.  I might cut back on the butter to grease the pan, and spray with cooking spray.

Truly delicious! My whole family loved them.

This is the absolute best "au gratin" type potato recipe I have ever tried.  Potatoes are cooked thoroughly, flavor is incredible, and the crunchiness of the cooked cheese is amazing! Definitely going to be adding this as a recurring addition to our meals!

Easy and awesome.  Used Comte instead of Gruyere which gave it a little more nutty flavor.  Will make again and again.

Hands down one of my all-time favorite recipes. Makes a perfect addition to a holiday ham or for a special at-home steakhouse night.

Scalloped potatoes are thinly sliced and cooked in cream. To a purist, this recipe may be considered au gratin potatoes since cheese is added to the side dish. Both terms seem to be used interchangeably in recipes nowadays. Whatever you want to call it, these potatoes are decadent and delicious. They're cheesy, creamy, and a must...

Scalloped Potatoes

potatoes

`1/3 c all-purpose flour

butter

c milk (I use 2% milk)

salt

black pepper,

oz cheddar cheese

onion,

chicken broth

parsley

Scalloped Potatoes Au Gratin

Olive oil spray

yellow potatoes,

milk (1 percent low-fat)

all-purpose flour

Gruyere cheese (6 ounces)

Ellie Krieger's Scalloped Potatoes Au Gratin for Reshoots, as seen on Food Network.

Preheat the oven to 350 degrees F. Spray a 2 quart, shallow flameproof baking dish with olive oil spray.

Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.

Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.

Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

This was a great recipe and easy to accommodate a healthier option.  Will make again

Easy to make. I added more cheese and used 1 cup milk two cups of cream though.

I don’t know why this happened, followed the recipe but mine didn’t come out right. It looked delicious but when we went to serve it and it don’t look appealing at all. There was liquid in the pan and the cheese looked curdled. I gave 2 stars because it tasted ok to eat.

Made for the Covid19 Easter with lovely lamb...These potatoes are the bomb!  Added a little more flour to get sauce to thicken to my desire.  My only personal additional ingredient added was a few shakes of ground nutmeg.  A hit and NO CREAM!  Still plenty decadent!

Absolutely delicious!!! My entire family loved it, even the kids! 

I made this recipe last night. omg...it was delicious. I prepped ahead of time. That's the most time consuming project you will have. Super easy to put together.

https://www.foodnetwork.com/videos/guiltless-potatoes-au-gratin-0135369

Ellie has redone Potatoes Au Gratin to be better for you, and easier too.

Guiltless Potatoes au Gratin

Cheesy Au Gratin Potatoes

salted butter

russet potatoes, cleaned

milk

black pepper

fontina cheese

queso blanco, grated

white Cheddar

chives

This image has been distributed to our partners.

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.

Dice the potatoes and place in the prepared baking dish.

Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.

Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

I could not find Fontina or Queso Blanco so substituted Gruyere &amp; halloumi, also added onions...I made 2 layers potatoes &amp; onions with past of the cheese then another layer of potatoes &amp; onions  then I followed the instructions...theses were fabulous. Will be making again 

I read all the reviews before making this recipe so I did make several modifications and it turned out AMAZING.  I diced the pototoes and then par-boiled them for 5 min. I only used 6 potatoes.  I also added garlic powder and onion powder. I only needed 2 1/2 cups of heavy whipping cream and then 1/2 cup of milk.  I could not find 2 of the cheeses so I used 1 1/2 of swiss, 1 1/2 of sharp white cheddar and 6 oz of an Italian blend. 

I loved this recipe and so did my family. I agree with some of.  M)

I did have to cook the potatoes longer by 15 minutes before adding the cheese but omg delicious!!!!

I just made this for our Valentine’s dinner. After reading the reviews I was nervous about the cook time and it being “bland”. I did a half batch in a 9x13 and the potatoes were cooked perfectly. I did add some dry mustard and a little onion powder, but I truly think it would have been fine without it. If you’re concerned about the cook time maybe split it into two dishes, or use a larger/deeper casserole dish (?). I’ll definitely be trying this one again for Easter with the family!

This recipe was very easy and yummy.  The only difference i made to the recipe was i added some sliced leeks and replaced the Fontina Cheese with Cream Cheese.  It was very good. 

I added smoked paprika and about 15 extra minutes. cooked on higher temp... still only some potatoes fully done, but still yummy

Thanks to everyone for the reviews. I tweaked the recipe just a bit and it was delicious!! My daughter said the casserole tasted like the best baked potato you could imagine!! 

https://www.foodnetwork.com/videos/cheesy-au-gratin-potatoes-9839864

Ree uses a mountain of three kinds of cheese for this creamy side dish.

unsalted butter

half-and-half

nutmeg

How to Make Classic Scalloped Potatoes | Scalloped Potatoes

Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter. 

Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices). 

In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. 

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

So easy and delicious. Looked forward to leftovers!  Even better the next day! 

The potato’s were tasty! I made this by myself and my family loved it. We  made it Wisconsin style with lots of cheese on the top and I didn’t put the nutmeg in it, in the end it turned out great.

Delicious and simple to make. Appreciated that this version did not require cheese. The flavor of the garlic, nutmeg and cream did it all. They beautifully browned and were delicious. I followed the recipe as is!

Best scalloped potatoes I’ve ever made. I had to make-do with russet potatoes and I had no half and half. I used whole milk and extra butter (1/4 cup). I used 1 and 1/2 tsp salt. I followed the rest of the recipe as written. They were perfect. 

Didnt thicken at all and i waited over 5mins and nothing happened. I will see how it turns out but pretty disappointed so far

I made this just now and ate a serving.  I am alone, but cook in bulk and freeze in portions.  As others have said,  I found it a bit salty (and I love salt, judging from my collection of salts).  My other observation is that the sauce looked a little curdled.  It was not curdled in the saucepan-that happened in the oven. I think I will look for another recipe using a bechamel. Oh, and I finely minced that garlic clove after running it around my baking dish. I wanted it to melt into the sauce and not be some rogue lump of garlic. Others had complained about what to do with it as there were no instructions . Happy cooking y'all!!<div><br /></div>

They are delicious &amp; are going to be used in my home more often. Thank you very much for the recipe.

This is a traditional scalloped potato recipe that will make the perfect side dish for weeknight dinners.For&nbsp;50 Perfect Ways to Cook Potatoes, click here.

Easy Scalloped Potato Recipe

flour

half and half

salt,

pepper,

cheddar cheese, divided

colby jack cheese

potatoes,

In a sauce pan melt the butter, add in the flour and blend until everything is incorporated.

Whisk in the half and half and keep stirring until combined.

Season the milk mixture with salt and pepper.

Bring the milk mixture to a boil, stirring occasional.

Once it comes to a boil, lower the heat and stir in ½ cup of Cheddar cheese and the Colby Jack cheese.

Layer half the potatoes into a greased baking dish, add half the cheese mixture, layer the second half of the potatoes, and top with the rest of the cheese mixture.

Add remaining ½ cup of Cheddar cheese on top.

Bake in the oven for 1 hour at 350 degrees.

Scalloped Potatoes with Creme Fraiche

creme fraiche

mace

salt and pepper

A Golden Brown Baked Dish with Herbs to serve as a Frugal Weekend Dinner Side

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

I made this scalloped potatoes for Christmas.  Everybody loved it!

I have never really liked scalloped potatoes until I found this recipe. Creme fraiche does not curdle like the typical white sauce, plus it has a much richer, smoother taste. More appealing to the eye and taste buds! Scalloped potatoes should have a delicate flavor, not spicy or mega cheesy; if that's what you want this is not the recipe for you. One year I tried one pan with sour cream and one with creme fraiche; both were good but the creme fraiche recipe hands down the winner. <br />One tip I learned is to put the sliced potatoes into ice cold water immediately after cutting to rinse the starch off and avoid turning pink-brown. <br /><br />Creme fraiche is not available where I live and always make my own (heavy cream and buttermilk, just takes a day or two of advanced planning. It's wonderful! I put it on a heating pad on the kitchen counter for a day and always turns out perfectly.

I really liked this recipe as did everyone else.  I also made my own creme fraiche but, my receipe is a little different.  Mix equal parts of heavy cream and sour cream.  Place into an air tight container and leave on your counter top for 24 hrs.  Then refrigerate.  It's good to go after the initial hrs.

Everyone loved it for Easter.  I added a little swiss cheese on the top at the end.  Creamy, light flavors.  I also made my creme fraiche.  Very easy but must be done 48 hours earlier.  I used 1 cup heavy cream and 2 TBS butter milk.  Heat until just tepid.  Put it in a mason jar sealed on the counter for 24 hours then move it to the frig for another 24 hours then its ready to use.

I made this wonderful recipe for Easter and it was a HUGE success!! The potatoes came out beautifully creamy and the flavor was just amazing. <br /><br />The only complaint I received was from a huge potato-lover, my husband. He would have liked the slices thicker to taste more of the potato, which is a very small change. Everyone else loved the fact that they were thinly sliced because they really absorb the flavors that way.

This is the second time I make this recipe and it's very good. I had to substitute sour cream for the creme fraiche today because no one in my area had it available, but it turned out great. Everyone loved it!

For Luckyking and LuckyCowgirl -- just make your own creme fraiche!  It's ridiculously easy and will save you a lot of money.  All you need is a little time and heavy cream that is NOT ultra-pasteurized.  Ultra-pasteurized will not work.  But just take a 16 oz  container of heavy cream (you can heat it SLIGHTLY or just have it at room temperature -- NOT chilled.  Put it in a glass jar with three tablespoons of buttermilk.  Stir it, put the lid on the jar, and walk away.  Seriously, that's it.  Leave it out in a fairly warm place for about 24 hours.  Stir it half way through.  Put it in the fridge to finish thickening up and you can use it for about a week.  It's DELICIOUS.  Now I know that heavy cream isn't cheap (and sometimes finding regular pasteurized can be difficult -- except at Whole Foods, but the price savings is too much to ignore for something this good and easy to do.

Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.

The Best Scalloped Potatoes

russet potatoes (about 2 pounds)

thyme leaves

Gruyere (about 4 ounces)

Parmesan (about 1 1/2 ounces)

How to Make Easy Scalloped Potatoes | Scalloped Potatoes

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.

Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.

Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.

Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving. 

This is the easiest and most delicious scalloped potatoes recipe! I made this for a theatre Friendsgiving. All the kiddos loved it. 2nd year in a row for this one! Yummy! Thanks so much!

These scalloped potatoes are the best I have ever eaten. They are so easy to make. Will definitely keep this recipe handy for future use.

Heat up the oven for this Scalloped Potatoes with Ham recipe from Food Network, featuring hot and bubbly cheddar cheese and smoky ham.

Scalloped Potatoes with Ham

Salt and pepper

onions,

russet potatoes, peeled and thinly sliced

Cheddar cheese

Preheat oven to 350 degrees. Butter a baking dish. 

In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. 

In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. 

Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

I agree with many of the other reviews.  Definitely needed more baking time.  I would go to at least an hour (and maybe a bit more).  I had sliced my potatoes very thinly using a mandolin so it wasn't the size of the potatoes.  The sauce was just enough.  Making this again I would up the milk, butter and flour for the white sauce just a bit.  But flavor profile works.

I made it with some kilbasa sausage that I cut up and sauteed with onion &amp; bell pepper and I seasoned the potato layers and I snuck some turnips in, it cooked covered 1:30 at 375

You left out 1/3 white sauce in finished product.

This is a yummy recipe but you’ll need to turn the oven up and add a lot more time. I even parboiled my potatoes!

I made this tonight for dinner and this was a fabulous. You have to make sure to season the cream sauce properly. I would definitely do 50% more cream sauce

This totally derailed my Easter dinner, thankfully I was planning on eating kind of early , but this took around 2  hrs to cook, even with turning up the temp &amp; switching to convection for the last 45 min. I should have read the comments more in depth- you MUST precook the potatoes in some way if you don't want  to wait forever or have raw potatoes, and doubling the bechamel is the way to go with this amt of potatoes (I did 1.5 at the last minute when I saw how much it made and it could have used more). Won't be making again, except maybe 1/2 recipe with parboiled potatoes. Needs a decent amount of salt as well. 

So easy and so delicious!!! Whole family loved it!

Made this for dinner. I parboiled the potatoes and used crispy onions (like you put in green bean casserole) and it was superb. Definitely will make it again. 

Good base recipe but gravy is bland and still had a flour taste even though I cooked as directed, also there isn't enough sauce so recommend doubling or using your own gravy recipe. I added garlic and herb seasoning also and Monterey jack cheese and it turned out pretty good but needs tinkering!

These rich, creamy and cheesy potatoes are a crowd-favorite side dish.

Food Stylist: Anne Disrude 
Prop Stylist: Pamela Duncan Silver


Four-Cheese Scalloped Potatoes

garlic

mozzarella cheese

asiago cheese

cheese

russet potatoes, peeled and sliced 1/8 inch thick

bay leaves

parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

We had this the week before last.  My son and I absolutely loved it.  He wants it again this week and has offered to peel and slice the potatoes.  This is a win-win for both of us.  Than you for sharing this delicious side dish. 

I made in a 10” iron skillet.  Used a Gruyère cheese mix plus fresh parm.   Cooked covered first 20 min, uncovered last 20to get brown and crisp.   Pulled once brown. Cooked 40 min  Worked out great.  Did blot out extra fat from butter and cheese. Will def do again

Not your Grandma’s scalloped potatoes!<br />The cheese combo is perfect. Melty, gooey and fun! I used 3 LBS of potatoes cause there’s a lot of sauce. I wouldn’t parboil - the potatoes will fall apart. Just cook another 10/15 minutes. Followed previous suggestion to put foil on top to keep it from getting too crisp. Although the crispness on top is so tasty!  Also use the fresh nutmeg.- really brings all the flavors together. This is on the permanent rotation. 

The flavors were really good but even after using the processor to slice the potatoes to the thickness the recipe calls for, after baking for 1:45 the potatoes still were crunchy. I’ll follow another commenter’s suggestion and parboil them before assembly next time. 

Perfection! I substituted with Gruyère and sharp cheddar and kept the parm. So great!

Best scalloped potatoes ever! I will mix everything in a bowl then pour into pan as in other recipes &amp; allow more time in the oven. (My cheese was uneven throughout after pouring, even after mixing .) I used a 3 lb. bag of gold potatoes &amp; they held their shape/texture very well. 

This dish is always a hit. I add thinly sliced onion. Next level deliciousness. 

This recipe was PERFECT! Doubled it for Easter lunch and made it in a Lodge kettle pot! It was amazing!!! 

Just ok. The cheesy sauce is tasty but it separates, and the potatoes never got as tender as I thought they would. All in all it just wasn't what I expected.

Everyone raved about these at Easter. I used provolone, Asiago and mozzarella. Started with a cast iron skillet on the stove and transferred to the oven. I did three layers to use up the potatoes I cut. I baked for about 30 minutes, laying foil lightly over the pan around the 20- minute mark to avoid burning the top. Let rest for about 15 minutes. The skillet kept it hot. 

Everyone loves a cheesy, creamy potato side dish. This is my take on the traditional potatoes au gratin, but with an Italian twist. These cacio e pepe potatoes are so good, you won’t miss the pasta at all!

Nate Appleman’s Cacio e Pepe Potato Casserole, as seen on Guy's Ranch Kitchen.

Cacio e Pepe Casserole

russet potatoes

sour cream

Pecorino-Romano,

white onion, sliced

potato flakes

Scrub the potatoes, then thinly slice on a Japanese mandoline (about 1/8-inch thick). Place in a bowl of water, then rinse and drain.

To a large bowl, add the melted butter, sour cream, half-and-half, pecorino, onion, salt and 2 tablespoons pepper and mix with the potatoes. Butter a 9-by-13-inch baking dish, then place the potato mixture into the dish. Bake until the potatoes are tender and the cream mixture is bubbly, 45 minutes to 1 hour.

Meanwhile, in a saute pan over medium-low heat, melt the remaining stick of butter. Let the butter start to foam, then add the potato flakes. Season with salt and lots of black pepper. Gently cook until golden brown.

Remove the baked potatoes from the oven and top with the crunchy potato mixture. Finish with more pecorino over the top.

Loved this alot! I grew up as well on augratin potatoes, the pecorina-romano cheese gives this dish a different flavor! 

Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.

Food Network Kitchen’s Slow Cooker Scalloped Potatoes from Slow-Cooker Recipes for Easter for KIDS CAN BAKE/KIDS CAN MAKE/EASTER, as seen on Food Network.

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Top 13 scalloped potato recipes from across the web

The most viewed scalloped potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

All-Crust Sheet-Pan Scalloped Potat...

Scalloped Potatoes

Scalloped Potatoes Au Gratin

Cheesy Au Gratin Potatoes

Scalloped Potatoes

Easy Scalloped Potato Recipe

Scalloped Potatoes with Creme Fraic...

The Best Scalloped Potatoes

Scalloped Potatoes with Ham

Four-Cheese Scalloped Potatoes

Cacio e Pepe Casserole

Slow-Cooker Scalloped Potatoes

Over-The-Top Scalloped Potatoes

The most viewed scalloped potato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine