Cream Cheese Scalloped Potatoes are an easy, cheesy potato recipe! Perfect for holidays or for weeknights – these scalloped potatoes make a great side dish!
For me, figuring out the side dishes is the most difficult part of planning our holiday meals. The side dishes need to taste great and have to compliment whatever the main dish is.
These cream cheese scalloped potatoes are a no-brainer, though. They go well with turkey or ham, and they are more substantial than mashed potatoes,.
So they are a good offering if you have family and friends who are vegetarian. Oh, and they’re ridiculously delicious – total cheesy potato perfection.
Ingredients and substitutions
Butter: I use salted butter in this recipe.
Milk: You can use any milk, from skim to whole milk, in this recipe. Whole milk will make for a richer dish.
Mustard: The dry mustard adds some extra flavor to the sauce. You can reduce or omit the mustard if you prefer.
Thyme: The thyme can be omitted if you prefer.
Cheddar cheese: I like to use sharp cheddar, but you could use white cheddar or another type of shredded cheese instead of the sharp cheddar.
Cream cheese: You can use regular or reduced-fat cream cheese. I don’t recommend using fat-free cream cheese.
How to make
In a medium saucepan over medium-low heat, melt butter.
Stir in flour, and cook for 1 minute. Add milk, and whisk to combine.
Stir in mustard, salt, pepper, and thyme. Cook until milk thickens (it will be the consistency of a cream soup), stirring occasionally.
Reduce heat to low, and stir in cheese.
Place half of the sliced potatoes in prepared casserole dish.
Pour 2/3 cup of cheese sauce over potatoes.
Repeat layer with remaining potatoes. Dot cream cheese over potatoes.
Cover cream cheese and potatoes with remaining cheese sauce.
Cover and bake for about 60 minutes.
Storage
The potatoes will keep for up to 4 days in an airtight container in the fridge.
More potato recipes!
If you’ve tried this cream cheese scalloped potato recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Cream Cheese Scalloped Potatoes
Ingredients
- 5 medium baking potatoes (peeled and thinly sliced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 ½ cups sharp cheddar cheese (shredded)
- 4 ounces cream cheese (cubed)
Instructions
- Preheat oven to 350 F. Grease a 1 ½ quart casserole dish; set aside.
- In a medium saucepan over medium-low heat, melt butter.
- Stir in flour, and cook for 1 minute.
- Add milk, and whisk to combine.
- Stir in mustard, salt, pepper, and thyme.
- Cook until milk thickens, stirring occasionally. It will be the consistency of a cream soup.
- Reduce heat to low, and stir in cheese.
- Place half of the sliced potatoes in prepared casserole dish.
- Pour 2/3 cup of cheese sauce over potatoes.
- Repeat layer with remaining potatoes.
- Dot cream cheese over potatoes.
- Cover cream cheese and potatoes with remaining cheese sauce.
- Cover and bake for about 60 minutes.
Video
Notes
- Butter: I use salted butter in this recipe.
- Milk: You can use any milk, from skim to whole milk, in this recipe. Whole milk will make for a richer dish.
- Mustard: The dry mustard adds some extra flavor to the sauce. You can reduce or omit the mustard if you prefer.
- Thyme: The thyme can be omitted if you prefer.
- Cheddar cheese: I like to use sharp cheddar, but you could use white cheddar or another type of shredded cheese instead of the sharp cheddar.
- Cream cheese: You can use regular or reduced-fat cream cheese. I don’t recommend using fat-free cream cheese.
- Nutrition values are estimates.
Nutrition Information
Originally published 12/19/12. Updated with video, additional photos, and tips 4/1/21.
Amanda says
Can I use non Dairy Milk? The recipe says any kind of milk, but only gives dairy varieties as examples. I only keep non dairy milk on hand which is why i ask.
Kate says
I think something like almond milk would work well. I’ve used it to make similar sauces, and I found that it worked well. Hope that helps!
Michelle Urban says
Could I cube the potatoes instead of slice? I think cubed would be easier for my 2 year olds to eat?
Kate says
Hi! I haven’t tried cubing the potatoes. The thin slices help to ensure that the potatoes cook through in the given time. If you cube the potatoes, you may find that you need to adjust the baking time.
Beverly Ladner says
Great tasting an easy!!
Kate says
Thank you! So glad that you liked the potatoes. =)
Ray Fratti says
I was looking for a simple recipe using cream cheese, as I did not have light or heavy cream in the fridge.
I followed as closely as possible ( sorry, I never heard of low fat cream cheese, ha).
SO GOOD!!!! Thank you!. I will keep this as my go to scalloped recipe. My wife worked for a locally renowned chef and I count on her for honest feedback…she loved it. Winning!
Kate says
Good! I’m so glad that you two liked it! It’s just the 1/3 less fat (neufchatel), but, really, any cream cheese other than fat-free works well. =) Thank you for taking the time to come back and comment!