Is there anything more stressful than a holiday meal with a picky eater at the table? I’ve been there. You spend hours in the kitchen, only to be met with a tiny, scrunched-up nose and a firm “I don’t like it.” It can make you want to serve cereal and call it a day.
That’s why I’m so passionate about my Make Ahead Holiday Scalloped Potatoes. This isn’t just a side dish; it’s a peace treaty. It’s creamy, cheesy, and comforting—everything most kids (and let’s be honest, adults) adore. And the best part? You do almost all the work days or even weeks ahead. On the big day, you just pop it in the oven. No last-minute panic, I promise. It’s a fantastic make-ahead strategy, much like my favorite crockpot chicken potatoes and green beans.
This recipe is my secret weapon for calm holidays and easy weeknights. It turns meal prep from a chore into your greatest hack. Let’s make a dish that gets cheers, not groans.
Recipe Overview
- Cuisine: American
- Category: Side Dish / Casserole
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes (plus chilling/freezing)
- Servings: 8-10
Why Even My Picky Eaters Love This!
My kids call this “cheesy potato cake,” and that’s the key. Naming matters! Beyond that, the magic is in the texture and flavor.
The potatoes get perfectly soft, and the sauce is rich but not too sharp. I use a mild cheddar so it’s not overpowering. It’s also a visually friendly food—no weird lumps or mixed-in veggies they have to pick out (though we can add those on the side later!). It’s just creamy, cheesy, potato-y goodness. If you’re looking for another hearty, one-pan meal the whole family will love, you must try this garlic butter steak and potatoes skillet.
Our Family-Friendly Ingredient List
I keep this simple. You probably have most of this in your kitchen right now. No fancy, hard-to-find items here!
- 4 lbs russet or Yukon Gold potatoes (peeled)
- 1/4 cup unsalted butter
- 1 medium yellow onion, finely diced
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken or vegetable broth
- 2 cups shredded mild cheddar cheese, divided
- 1 tsp salt (plus more for layering)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for a tiny bit of color)
How to Get the Kids Involved in Cooking This
Getting kids in the kitchen is a game-changer. When they help make it, they’re way more likely to try it. Here are two super easy jobs for little hands.
Task 1: Cheese Patrol. Hand them the bag of shredded cheese and a measuring cup. Let them measure out the two cups. Warning: some cheese may “accidentally” disappear.
Task 2: Potato Rinser. After I slice the potatoes (I use a mandoline for speed and keep those fingers safe!), I let the kids put them in a big bowl of cold water. They can swish them around to get the starch off. It’s like a mini science experiment!
Make Ahead Holiday Scalloped Potatoes Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Make Ahead Holiday Scalloped Potatoes Recipe!
Nutrition Information
The Full Step-by-Step Instructions
Don’t let the steps fool you—it’s mostly stirring and layering. Put on some music and make it fun. You’ve got this!
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Peel and thinly slice your potatoes, about 1/8-inch thick. Place them in a large bowl of cold water as you go.
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Sprinkle the flour over the onions. Cook, stirring constantly, for 1-2 minutes. This cooks the floury taste out.
- Slowly pour in the milk and broth, whisking constantly to avoid lumps. Keep whisking until the sauce thickens and bubbles gently.
- Turn off the heat. Stir in 1 1/2 cups of the shredded cheese until melted. Add the salt, pepper, and paprika.
- Drain your potato slices and pat them dry with a clean kitchen towel. This helps the sauce stick!
- Spread a thin layer of the cheese sauce on the bottom of your baking dish. Layer half the potato slices over the sauce. Sprinkle lightly with salt.
- Pour half of the remaining sauce over the first potato layer. Repeat with the rest of the potatoes and sauce.
- Sprinkle the last 1/2 cup of cheese on top. Cover the dish tightly with foil.
- Bake, covered, for 45 minutes. Then, remove the foil and bake for another 30-40 minutes, until the top is golden and the potatoes are fork-tender.
- Let it sit for 10-15 minutes before serving. This lets everything set up so it slices nicely.
Fun Twists for Different Tastes
Every family is different. Here’s how to tweak this dish to make everyone happy without making two separate meals.
For the Sensitive Eater: Serve the cheese sauce on the side for dipping. Some kids just prefer things separate, and that’s okay! You can bake plain potato slices for them.
For the Flavor Adventurer: Add a handful of crispy, cooked bacon or diced ham between the potato layers. The adults at your table will thank you.
For the Veggie Pusher (That’s Me!): Sauté some spinach and mix it into the sauce, or add a layer of very thin sliced zucchini with the potatoes.
Storing & Reheating (Perfect for Busy Nights)
This is where the magic happens! You can make this entire casserole ahead and freeze it. It’s a lifesaver on crazy weeknights or for holiday prep.
To Store (Fridge): Let the baked casserole cool completely. Cover tightly with plastic wrap and then foil. It will keep in the fridge for 3-4 days.
To Freeze (Unbaked): Assemble the casserole but do not bake it. Wrap it tightly in a double layer of plastic wrap and then a layer of foil. Label it! It will keep for up to 2 months.
Reheating Instructions: Thaw a frozen casserole in the fridge overnight. Bake, covered, at 375°F for about 60-75 minutes, then uncover and bake 15-20 more minutes until hot and bubbly. For a refrigerated casserole, reheat at 350°F, covered, for 25-35 minutes.
Nutrition Notes
- This is a hearty, comforting dish. It’s a source of calcium from the dairy and cheese.
- Potatoes provide vitamin C and potassium.
- For a lighter version, you can use 2% milk and reduce the cheese slightly.
- To add protein, mix in diced ham or serve alongside a baked chicken breast.
FREQUENTLY ASKED QUESTIONS
Can I use pre-shredded cheese from the bag?
You can, for sure. It’s a great time-saver! Just know it often has anti-caking agents that can make the sauce a tiny bit grainier. Block cheese you shred yourself melts the creamiest, but use what works for your life.
My sauce seemed too thick. Did I do something wrong?
Not at all! Potatoes vary in starch. If your sauce is super thick before baking, just thin it with a splash of extra milk or broth. The dish bakes for a long time, so a thicker sauce helps prevent it from getting watery.
Can I make this without flour for a gluten-free option?
Absolutely. Swap the all-purpose flour for an equal amount of a gluten-free 1:1 baking blend. The roux will work just the same.
I really hope this recipe becomes a staple in your home like it is in mine. It takes the pressure off the holidays and turns a regular Tuesday into something special.
Remember, feeding a family isn’t about perfection. It’s about finding those reliable, happy-making meals that give you back a little bit of time and a whole lot of peace. This casserole is one of my very favorite tools for that. For another ultimate comfort food that’s packed with flavor, you have to check out these Crack Chicken Stuffed Baked Potatoes.
I’d love to know if this was a hit with your family! Did your picky eater take a bite? What fun twists did you try? Please leave a comment and rating below!
