This Comforting Side Dish Is My Favorite Part of Easter Dinner

My family has scalloped potatoes at Easter dinner every single year. Cheesy, comforting, and delicious, they’re always my favorite part of the meal!

My husband Jack and I don’t usually see eye to eye when it comes to holiday side dishes. He’d take creamed spinach over a spinach salad any day, and I’m team salad all the way. His favorite part of Thanksgiving dinner is the mashed potatoes, whereas I’d be just as happy with mashed cauliflower.

But at Easter dinner, we both agree: Scalloped potatoes are the best part of the meal.

They’re the one side dish my family makes for Easter every single year, and they’re always my favorite part of dinner.

If you’re not familiar, they consist of thin potato slices baked in a creamy sauce. When I make them, I add onions and thyme for savory depth of flavor, and I top them off with a layer of melty cheese (I love tangy, nutty cheddar).

As many readers have pointed out, the cheese technically makes my version potatoes au gratin, not scalloped potatoes.

I say, call it what you like—this creamy, cheesy potato dish is absolutely delicious either way.

Get the recipe:
Scalloped Potatoes

Want to make these cheesy potatoes? Here are a few tips:

Use Yukon Gold potatoes. They have a wonderful creamy texture that makes this casserole feel extra-comforting. If you can’t find Yukon Golds, substitute any yellow potatoes. They’ll be creamier than starchy russets.
Cut the potatoes into even slices so that they bake evenly. A mandoline slicer will guarantee that all the slices are the same thickness, but I typically just use a sharp knife. I use my first slice as a guide to keep the rest of my slices consistent.
Make them ahead. Like all the best holiday side dishes, scalloped potatoes are great for making ahead! Fully prepare them up to 2 days in advance, then cover and store them in the fridge. Reheat in a 350°F oven before serving.
Pair them with fresh spring produce. My idea of a perfect Easter side dish spread is scalloped potatoes + lots of spring veggies. Pair this recipe with roasted carrots or roasted asparagus and my bright spring salad or strawberry salad for a delicious Easter meal.