Classic Easter Scalloped Potatoes

Finding a show-stopping side dish for Easter dinner that doesn’t keep you stuck in the kitchen all day can feel like an impossible task. Between coordinating the ham, prepping vegetables, and making sure everything comes out hot at the same time, it’s easy to feel overwhelmed by all the moving parts of a holiday meal.

That’s where these scalloped potatoes come in handy: they’re rich and comforting without being complicated, they bake away happily in the oven while you focus on everything else, and they’re guaranteed to disappear fast once they hit the table.

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What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy potatoes like Russets or Yukon Golds, which hold their shape nicely while still getting tender and creamy. Russets are the classic choice and give you that traditional fluffy texture, while Yukon Golds add a buttery flavor and a slightly waxier texture that some people prefer. Avoid using red potatoes or new potatoes for this recipe, as they’re too waxy and won’t absorb the creamy sauce as well. When you’re at the store, pick potatoes that are firm with no soft spots or green tinges, and try to choose ones that are similar in size so they cook evenly.

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Options for Substitutions

This classic dish is pretty forgiving when it comes to swaps:

• Potatoes: Russet potatoes are the go-to choice here since they hold their shape and absorb the creamy sauce beautifully. You can use Yukon golds for a buttery flavor, but avoid waxy red potatoes as they won’t give you that classic scalloped texture.
• Cheddar cheese: Feel free to mix things up with Gruyere, Swiss, or Monterey Jack. You can even do a blend of cheeses – just keep the total amount at 2 cups.
• Stock: Chicken, vegetable, or beef stock all work fine here. In a pinch, you can use an extra cup of milk instead, though the flavor won’t be quite as rich.
• Milk: Whole milk gives the creamiest results, but you can use 2% if that’s what you have. For an even richer dish, replace half the milk with heavy cream.
• Fresh thyme: Dried thyme works too – just use 1/2 teaspoon instead of a full teaspoon since dried herbs are more concentrated.
• Nutmeg: This adds a subtle warmth, but if you’re not a fan or don’t have it on hand, you can leave it out without affecting the overall dish.

Watch Out for These Mistakes While Baking

The biggest mistake people make with scalloped potatoes is slicing them unevenly, which means some pieces cook faster than others and you end up with mushy and undercooked potatoes in the same dish – aim for consistent ⅛-inch slices using a mandoline or sharp knife. Another common error is skipping the rinsing step after slicing, but washing off that excess starch actually prevents the potatoes from sticking together and helps the sauce coat each layer properly. Don’t rush the roux when making your sauce – if you add the liquid too quickly or don’t whisk constantly, you’ll end up with lumps that are nearly impossible to smooth out. Finally, resist the urge to dig in right after baking, because letting the casserole rest for the full 15 minutes allows the sauce to thicken up and makes serving clean, beautiful portions much easier.

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What to Serve With Scalloped Potatoes?

Scalloped potatoes are rich and cheesy, so they pair perfectly with simple roasted or grilled meats like ham, roast beef, or chicken. Since this is an Easter recipe, a glazed ham is the traditional go-to, but honestly any protein works great alongside these creamy potatoes. I like to balance out the heaviness with some lighter sides like roasted green beans, steamed asparagus, or a crisp garden salad with a tangy vinaigrette. You could also serve them with roasted carrots or Brussels sprouts to add some color and freshness to your plate.

Storage Instructions

Store: Leftover scalloped potatoes keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer them to an airtight container once they’ve cooled down. They actually taste pretty amazing the next day once all those flavors have had time to meld together.

Freeze: You can freeze scalloped potatoes for up to 2 months, though the texture might be a bit softer when you reheat them. Let them cool completely first, then wrap the dish really well in plastic wrap and foil, or portion them out into freezer-safe containers.

Reheat: To warm them up, cover with foil and bake at 350°F for about 20-25 minutes if they’re from the fridge, or 45 minutes if frozen. You can also microwave individual portions for a quick lunch, just add a splash of milk if they seem a little dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-3000
• Protein: 75-90 g
• Fat: 120-140 g
• Carbohydrates: 310-340 g

Ingredients

For the potatoes:

• 3.5 lb potatoes (peeled and sliced into 1/8-inch rounds)
• 3 tsp salt
• 1.5 tsp pepper
• 1 tsp thyme
• 1/2 tsp onion powder

For the sauce:

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 garlic cloves
• 1/4 cup flour (I always use King Arthur all-purpose flour)
• 1 cup stock
• 1/2 tsp nutmeg
• 2.25 cups milk (room temperature, about 70°F)
• 2 cups cheddar (sharp cheddar is best for more flavor)

Step 1: Prepare Mise en Place and Preheat

• 3.5 lb potatoes, peeled and sliced into 1/8-inch rounds
• 2 garlic cloves, minced

Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish or similar size.

While the oven heats, peel and slice the potatoes into 1/8-inch rounds—I use a mandoline for consistent thickness, which helps them cook evenly.

Rinse the sliced potatoes in cold water to remove excess starch, then pat them completely dry with paper towels; this prevents a gluey texture.

Mince the garlic cloves finely.

Measure out all remaining ingredients so everything is ready when you start building the sauce.

Step 2: Build the Cheese Sauce Base

• 5 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup flour
• 1 cup stock
• 1 tsp thyme
• 1 tsp salt
• 1.5 tsp pepper
• 1/2 tsp nutmeg

Melt the butter in a medium skillet over medium heat, then add the minced garlic and cook for about 1 minute until fragrant—don’t let it brown or it will become bitter.

Sprinkle the flour over the butter and garlic, stirring constantly for 1 to 2 minutes to cook out the raw flour taste and create a roux.

Pour in the stock, add the thyme, 1 teaspoon salt, pepper, and nutmeg, stirring well to combine and breaking up any lumps.

Simmer this mixture for about 3 minutes to thicken slightly.

Step 3: Finish the Sauce with Milk and Cheese

• 2.25 cups milk, room temperature
• 1 cup sharp cheddar cheese

Slowly whisk the room-temperature milk into the simmering sauce, stirring constantly for about 5 minutes to ensure it thickens evenly and no lumps form.

Once the sauce has thickened and coats the back of a spoon, remove from heat and stir in 1 cup of the sharp cheddar cheese until completely melted and smooth.

I always use sharp cheddar here because it provides much more flavor depth than mild varieties—the difference is noticeable in the final dish.

Step 4: Layer Potatoes and Sauce in the Dish

• sliced potatoes from Step 1
• cheese sauce from Step 3
• 1.5 tsp salt

Spread about one-third of the sliced potatoes evenly across the bottom of the prepared baking dish.

Sprinkle with 1/2 teaspoon salt, then pour one-third of the cheese sauce from Step 3 evenly over the potatoes.

Repeat this layering process twice more—potatoes, 1/2 teaspoon salt, and sauce—until all potatoes and sauce are used, ending with sauce on top.

This even distribution ensures every bite has creamy, flavorful sauce throughout.

Step 5: Bake Covered, Then Finish Uncovered

• 1 cup sharp cheddar cheese

Sprinkle the remaining 1 cup of sharp cheddar cheese evenly over the top layer, then cover the baking dish tightly with foil.

Bake at 400°F for 35 minutes—the foil traps steam and helps the potatoes cook through without the top browning too quickly.

Remove the foil and continue baking for another 40 minutes until the top is golden brown and the potatoes are completely tender when pierced with a fork.

Step 6: Rest and Garnish Before Serving

• 1 tsp thyme, fresh if available for garnish
• 1.5 tsp pepper, for garnish

Remove the scalloped potatoes from the oven and let them rest for 15 minutes before serving—this allows the sauce to set slightly so it won’t run all over the plate.

Top with a light sprinkling of fresh thyme and cracked black pepper just before serving for a fresh herb finish and visual appeal.

Classic Easter Scalloped Potatoes

Delicious Classic Easter Scalloped Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 42 minutes mins

Servings 6 servings

Calories 2875 kcal

Ingredients

  

For the potatoes::

• 3.5 lb potatoes (peeled and sliced into 1/8-inch rounds)
• 3 tsp salt
• 1.5 tsp pepper
• 1 tsp thyme
• 1/2 tsp onion powder

For the sauce::

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 garlic cloves
• 1/4 cup flour (I always use King Arthur all-purpose flour)
• 1 cup stock
• 1/2 tsp nutmeg
• 2.25 cups milk (room temperature, about 70°F)
• 2 cups cheddar (sharp cheddar is best for more flavor)

Instructions

 

• Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish or similar size. While the oven heats, peel and slice the potatoes into 1/8-inch rounds—I use a mandoline for consistent thickness, which helps them cook evenly. Rinse the sliced potatoes in cold water to remove excess starch, then pat them completely dry with paper towels; this prevents a gluey texture. Mince the garlic cloves finely. Measure out all remaining ingredients so everything is ready when you start building the sauce.
• Melt the butter in a medium skillet over medium heat, then add the minced garlic and cook for about 1 minute until fragrant—don't let it brown or it will become bitter. Sprinkle the flour over the butter and garlic, stirring constantly for 1 to 2 minutes to cook out the raw flour taste and create a roux. Pour in the stock, add the thyme, 1 teaspoon salt, pepper, and nutmeg, stirring well to combine and breaking up any lumps. Simmer this mixture for about 3 minutes to thicken slightly.
• Slowly whisk the room-temperature milk into the simmering sauce, stirring constantly for about 5 minutes to ensure it thickens evenly and no lumps form. Once the sauce has thickened and coats the back of a spoon, remove from heat and stir in 1 cup of the sharp cheddar cheese until completely melted and smooth. I always use sharp cheddar here because it provides much more flavor depth than mild varieties—the difference is noticeable in the final dish.
• Spread about one-third of the sliced potatoes evenly across the bottom of the prepared baking dish. Sprinkle with 1/2 teaspoon salt, then pour one-third of the cheese sauce from Step 3 evenly over the potatoes. Repeat this layering process twice more—potatoes, 1/2 teaspoon salt, and sauce—until all potatoes and sauce are used, ending with sauce on top. This even distribution ensures every bite has creamy, flavorful sauce throughout.
• Sprinkle the remaining 1 cup of sharp cheddar cheese evenly over the top layer, then cover the baking dish tightly with foil. Bake at 400°F for 35 minutes—the foil traps steam and helps the potatoes cook through without the top browning too quickly. Remove the foil and continue baking for another 40 minutes until the top is golden brown and the potatoes are completely tender when pierced with a fork.
• Remove the scalloped potatoes from the oven and let them rest for 15 minutes before serving—this allows the sauce to set slightly so it won't run all over the plate. Top with a light sprinkling of fresh thyme and cracked black pepper just before serving for a fresh herb finish and visual appeal.