Cheesy Scalloped Potatoes Gratin

Cheesy scalloped potatoes gratin

This easy recipe for Cheesy Scalloped Potatoes Gratin, or Au Gratin potatoes is a delicious side your family will love! Easily turn it into a main course by adding ham or bacon.

I don’t know about you but I haven’t found a potato recipe I haven’t liked. Potatoes = comfort food in my book! One of my favorite potato recipes is this one for Cheesy Scalloped Potatoes Gratin. It is cheesy, comforting and makes my belly happy! The best part? The crunchy cornflake topping! You could add ham or bacon and make this an easy full meal.

Cheesy scalloped potatoes gratin collage


Have you ever wondered what the difference is between scalloped potatoes and au gratin potatoes? And what does gratin mean? I’ve got answers, my friend. Technically, this recipe that I am sharing with you today is au gratin potatoes because au gratin is with cheese. Scalloped potatoes is typically just a cream sauce. I’ve always called it scalloped potatoes, however, so I decided to stick with the name, even though it isn’t technically correct. And as for gratin? Gratin is when there’s a crunchy crust of breadcrumbs, cheese, or in this cake, cornflakes.

Cheesy scalloped potatoes gratin 3

To make these scalloped potatoes, you will need to slice the potatoes so that they are 1/4 inch thick. The thickness is important here so that they evenly cook. If you cut them by hand, and your slices are thicker than 1/4 inch, they aren’t going to cook all the way through in the recommended baking time. I used my food processor for this to help ensure even slices. You could also use a mandoline

With only 20 minutes of prep time, this Cheesy Scalloped Potatoes Gratin recipe is actually pretty simple to make and works beautifully as a side dish, or as mentioned, add in a little ham and you’ve got a full meal. Enjoy!

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Cheesy Scalloped Potatoes Gratin

Cheesy scalloped potatoes gratin 2

Prep Time: 20mn
Cook Time: 1hr 30mn
Total Time: 1hr 50mn


  • 4-5 russet potatoes, peeled and cut into 1/4 inch slices (I used my food processor for this)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt (add more to taste if you wish)
  • 1/2 teaspoon black pepper (more or less to taste)
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup corn flakes, crushed
  • 6 tablespoons butter, melted
Need to convert the measurements? Click here!


  1. Pre-heat your oven to 400 degrees.
  2. *Tip – when slicing your potatoes, make sure they are all 1/4 inch thick slices. If they are thicker, the potatoes will not cook through. I used my food processor for this, you could also use a mandoline.
  3. Spray a 1 quart casserole dish with non-stick cooking spray.
  4. In a saucepan melt 3 tablespoons butter over medium heat. Whisk in flour and continuing whisking, allowing the flour/butter (roux) to cook for a minute or two. Slowly add in the milk, continuing to whisk to remove any clumps. When the mixture has thickened, add in the cheese and stir until the cheese has melted. Season the cheese sauce with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
  5. Layer the potato slices in the casserole dish. Pour the cheese mixture over the top. Cover and bake for one hour and 10 minutes.
  6. In a small bowl combine 1 cup crushed corn flakes with 6 tablespoons melted butter.
  7. Remove the potatoes from the oven. Sprinkle the cornflake mixture over the potatoes. Return the potatoes back to the oven and continue cooking for 20 minutes, or until the topping is nice and crunchy and the potatoes are fork tender.

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Comments (11)

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  1. Diane Cranford

    Looks delicious! I love scalloped potatoes and anything cheesy!!! Thanks for sharing!

  2. Wendy Busch

    Yum!!! Just want to tell you what a Wonderful Job you do getting us all these wonderful recipes!!!! In case no one has told you today — THANK YOU!!!!!

    • Thanks so much for the kind message Wendy! I really appreciate it. :)

  3. Lisa Morgigno Jaworski

    I made Pineapple Raisin Pecan Bread Pudding with a Pineapple Praline Carmel Sauce today for our Mardi Gras party at the clubhouse. They art every bite!

  4. Kim Honeycutt

    Found you through Mary at Barefeet In The Kitchen (She is one of my very favorites). Do you think I could use Panko or crushed Ritz crackers instead of corn flakes? I look forward to looking at your recipes! Thanks!

    • Yes, either would be great Kim! Happy to hear you found me via Mary, she’s wonderful!

  5. Susan Barnes Tenerelli

    Good idea with the addition of meat for a main course.

  6. Monique

    I stumbled into your blog great! We make corn flaked potatoes, but I use frozen hash browns (the little cube shape) and add in sour cream and cream of chicken soup, it makes the cheese sauce much richer. YUM!

  7. Bridget N Terry Lester

    I usually boil the potatoes for about 15 minutes first…works good for me

  8. I make these almost the same way, except I never use corn flakes…..

  9. Elizabeth

    Hi Ashley, can you make this a day or 2 ahead and refrigerate it? If so, how long will it take to bake when it is placed in the oven cold? Thank you!

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