Quick and Easy Scalloped Potatoes Recipe

This quick and easy scalloped potatoes recipe delivers holiday-level richness with only 15 minutes of prep. Thin 1mm slices help the sweet potatoes and shallots melt into an incredibly creamy cheddar sauce.

Ingredients & Substitutions

• Sweet potatoes: Their natural sweetness deepens the savory flavor and makes this recipe special. Use 3 small ones (mine were 2–3 inches long).
• Baby potatoes: Mixed-color baby potatoes add fun color variation and cook evenly when sliced thin. You can use all baby potatoes if you prefer—just double the amount and skip the sweet potatoes. Russets or Yukon Gold potatoes work too, especially if you want a richer, buttery texture.
• Shallots: I used large shallots, but 4–6 small ones work perfectly. Onion can be substituted in a pinch.
• Unsalted butter + flour: These form the base of a classic béchamel, which becomes the silky cheese sauce.
• Whole milk: Provides the perfect richness without becoming too heavy. If you want a looser sauce, whisk in a splash of my homemade chicken stock, or if you want it thicker use some heavy cream.
• Sharp cheddar cheese: I recommend shredding your own for the smoothest sauce. White or yellow cheddar works—white cheddar with sweet potatoes is chef’s kiss.

See recipe card for full quantities.

Variations for Quick & Easy Scalloped Potatoes

• Make it extra cheesy. Add ½ cup parmesan or gruyère into the sauce for deeper, nutty flavor. Gruyère makes this taste like my white cheddar mac and cheese—super savory.
• Add some heat. Stir a pinch of cayenne or red pepper flakes into the béchamel before layering.
• The all sweet potato version. Use only sweet potatoes for a sweeter, richer, beautifully orange bake.
• Classic scalloped potatoes. Skip the sweet potatoes and shallots and use only baby potatoes plus a sprinkle of thyme. This is a natural match for your favorite roasted herb turkey or brown sugar glazed meatloaf! For a deeper savory note, whisk a bit of minced garlic into the béchamel.

What common mistakes should I avoid when making cheesy scalloped potatoes?

The biggest mistakes are:

• Cutting the potatoes too thick, which can add 30–40 minutes to the bake time.
• Adding cheese directly to boiling milk, which can cause graininess—remove the pot from heat first.
• Skipping the foil for the first bake, which prevents even cooking.
• Not resting the casserole, which can make the sauce appear soupy. Rest is crucial, just as it is with my chicken pot pie.

Avoiding these ensures perfectly tender, silky layers every time.

What’s the quickest way to make scalloped potatoes?

Use these instructions to make the perfect quick and easy scalloped potatoes every time! Full details in the recipe card.

Step 1: Prep your ingredients. Peel the sweet potatoes and shallots. Using a mandolin on the thinnest (1mm) setting, slice the sweet potatoes, baby potatoes, and shallots. Add everything to a mixing bowl and season lightly with salt and pepper (photo 1).

I rely on my mandoline slicer in several dishes, including my zucchini lasagna.

Step 2: Make the quick cheese sauce. Melt butter in a small pot, whisk in the flour, and cook for 1 minute to form a roux. Slowly whisk in the milk to prevent clumping. Bring to a gentle boil, whisk until slightly thickened, then stir in shredded cheddar until smooth. Remove from heat (photos 2-4).

Step 3: Layer. In an 8×11-inch (or similar) baking dish, add a layer of sliced potatoes and shallots, sprinkle with salt and pepper, and drizzle with cheese sauce. I use the back of a spoon to spread the creamy sauce. Repeat for about 4 layers. Finish with a thin final layer of sauce (photos 5 & 6) .

I usually place half of the sliced potatoes down before adding the next layer of sauce.

Step 4: Bake. Cover with aluminum foil and bake at 375°F for 20 minutes. Uncover and bake 15–25 minutes more, or until the top is deep golden brown and the layers of potatoes can be pierced easily. Bake 35 minutes for al dente slices; 45 minutes for softer potatoes (photos 7 & 8).

Recipe FAQs 

Before You Go

I hope this quick and easy scalloped potatoes recipe earns a spot on your table—whether it’s a busy weeknight or a holiday spread. If you’re planning a full menu, don’t miss my other easy side dish recipes for stress-free entertaining.