Apple Scalloped Potatoes Recipe – Best Cheesy Crust Side Dish

When the scent of bubbling cheese and sweet apples mingles with buttery potatoes, it’s almost impossible not to drift into the kitchen, spoon in hand, before the dish is even out of the oven. That’s the magic of this Apple Scalloped Potatoes recipe. Picture golden, crispy cheese crust blanketing layers of thinly sliced potatoes and apples—each forkful is creamy, savory, and just a touch sweet. It’s the kind of aroma that wraps around you like a favorite old quilt (you know the one, with the slightly worn edges but full of memories).

The first time I made Granny’s Apple Scalloped Potatoes, it was on a chilly October weekend, the kind where the windows fog up from baking and the world feels a little quieter. I remember pausing, spatula in hand, watching the cheese bubble and brown. It was one of those heartwarming “this is it” moments, the kind where you realize you’ve just stumbled upon something you’ll make for years. My grandma used to whip up a pan of scalloped potatoes for Sunday supper, but adding apples? That was her little twist—she’d say it “brightened up the whole thing.”

Honestly, I wish I’d thought to ask for her secret sooner. The sweet-tart apples tuck perfectly between the creamy potatoes, and the cheese crust…well, let’s just say my family can’t resist picking at the crispy corners before the dish even cools. I’ve set this out for holidays, potlucks, and even those Tuesday nights when only comfort food will do. It’s dangerously easy, feeds a crowd, and never fails to earn a chorus of “just one more scoop!”

After many rounds of “testing” (in the name of research, of course), this apple scalloped potatoes recipe has become our go-to for family gatherings and cozy dinners. It’s pure, nostalgic comfort, the kind of side dish you’ll want to bookmark, pin, and share with everyone you love. If you’re searching for a cheesy, crowd-pleasing, soul-soothing side dish, you might’ve just found your new favorite. Let’s get to it!

Why You’ll Love This Apple Scalloped Potatoes Recipe

Let’s face it: not all scalloped potatoes are created equal. I’ve tried dozens over the years (some watery, some bland, some missing that “wow” factor). After years of tweaking and taste-testing, I can say—with a full belly and happy heart—this version is something truly special. Here’s why you’ll come back to this recipe again and again:

• Quick & Easy: Comes together in just about 20 minutes of prep, then bakes while you chat, set the table, or scroll Pinterest for dessert ideas.
• Simple Ingredients: No fancy cheeses or specialty potatoes required. You probably have everything in your pantry and fridge right now.
• Perfect for Any Occasion: Whether it’s a big holiday, a Sunday supper, or just a weeknight when you need a little extra comfort, this dish fits right in.
• Crowd-Pleaser: I’ve seen picky eaters (including my kids, who are “allergic” to new things) go back for seconds and thirds. Adults rave about the cheesy crust, while the apple twist gets everyone talking.
• Unbelievably Delicious: The combo of creamy potatoes, sweet apples, and that golden cheese crust is just out of this world. It’s the sort of thing that makes you close your eyes after the first bite.

What really sets this apple scalloped potatoes recipe apart is the way the apples melt into the potatoes—there’s a subtle sweetness that balances all the rich, savory flavors. The cheese crust isn’t just an afterthought; it’s broiled to a bubbly, golden brown that shatters ever so slightly when you dig in. There’s no watery sauce here, either—just a creamy, luscious layer that hugs each slice.

I’ve tested this recipe with different techniques, including slicing everything by hand versus using a mandoline (and yes, the mandoline wins for speed). My aunt once called it “potato gratin’s fun cousin” because it’s familiar but has that unexpected pop of apple. Whether you’re impressing guests, bringing something unique to a potluck, or just craving that “home-cooked” feeling, this apple scalloped potatoes recipe hits the spot every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create layers of flavor and texture—no complicated shopping lists or hard-to-find items. Here’s what you’ll need for Granny’s Apple Scalloped Potatoes with Cheesy Crust:

• For the Potato & Apple Layers:
  • 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch, a mandoline works wonders)
  • 2 medium tart apples (like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 1 medium yellow onion, thinly sliced (adds sweetness and depth)
• For the Creamy Sauce:
  • 2 cups (475ml) whole milk or half-and-half (for extra creaminess)
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour (for thickening; swap with gluten-free blend if needed)
  • 1/2 tsp sea salt (or to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg (optional, but adds warmth)
  • 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
  • 1 clove garlic, minced
• For the Cheesy Crust:
  • 1 1/2 cups (150g) shredded sharp cheddar cheese (I love Tillamook for its melt)
  • 1/2 cup (50g) shredded Gruyère or Swiss cheese (for a nutty tang)
  • 2 tbsp (14g) grated Parmesan cheese (totally optional, but adds a salty crunch)
• For Buttering the Dish:
  • 1 tbsp (14g) unsalted butter, softened

You can use whatever potatoes you have on hand, but Yukon Golds give a creamy texture, while Russets turn out super fluffy. If you’re in a pinch, swap in mozzarella for Gruyère or use all cheddar. For the apples, Granny Smiths give a tart bite, but Honeycrisps or Pink Ladies are lovely, too. I’ve even tried this with a sprinkle of cinnamon in the sauce for extra coziness—totally up to you!

Equipment Needed

• 9×13-inch (23x33cm) baking dish: Enough room for all those glorious layers. A ceramic or glass dish works best for even cooking.
• Mandoline slicer or sharp chef’s knife: For those thin, even slices. If you’re nervous about mandolines (been there!), just go slow and use the hand guard.
• Medium saucepan: For making the creamy sauce base.
• Whisk: Helps prevent lumps in your sauce—trust me, you want it smooth.
• Large mixing bowl: To toss your potatoes and apples with the seasonings.
• Wooden spoon or spatula: For stirring the sauce and layering everything together.
• Measuring cups and spoons: Accurate amounts really do make a difference in the creamy consistency.
• Aluminum foil: To cover the dish during baking and prevent over-browning.
• Oven mitts: Because that cheesy crust gets hot!

If you don’t have a mandoline, no worries—just slice as thin as you comfortably can. I’ve used everything from vintage Pyrex to dollar-store glass pans for baking this recipe. Just double-check for chips if you’re using older bakeware (ask me how I know!). For clean-up, soak your saucepan right away so the cheese doesn’t set up like glue.

Preparation Method

1. Prep Your Ingredients (10 minutes): Peel and thinly slice 2 lbs (900g) potatoes and 2 apples (about 1/8-inch thick). A mandoline is quickest, but a steady hand and sharp knife work too. Slice the onion thinly. Preheat your oven to 375°F (190°C) and generously butter your 9×13-inch (23x33cm) baking dish.
2. Make the Creamy Sauce (10 minutes): In a medium saucepan, melt 2 tbsp (28g) butter over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in 2 tbsp (16g) flour and whisk constantly for 1 minute—this cooks off the raw flour taste. Slowly pour in 2 cups (475ml) milk or half-and-half, whisking the whole time to avoid lumps. Stir in 1/2 tsp sea salt, 1/2 tsp black pepper, nutmeg (if using), and thyme. Keep whisking until the sauce thickens, about 5 minutes—it should coat the back of a spoon. If it looks too thick, add a splash more milk.
3. Layer the Potatoes, Apples, and Onions (5 minutes): Arrange half the sliced potatoes in the bottom of your dish, overlapping slightly. Scatter half the apples and onions over top. Pour half the creamy sauce evenly over the layer.
4. Build the Second Layer (3 minutes): Repeat with the remaining potatoes, apples, and onions. Finish by pouring the last of the sauce over everything, making sure you get into the corners.
5. Add the Cheesy Topping (2 minutes): In a bowl, mix together cheddar, Gruyère, and Parmesan. Sprinkle evenly over the top, covering every nook and cranny for that perfect crust.
6. Bake Covered (30 minutes): Cover the dish loosely with aluminum foil (to prevent cheese from over-browning). Bake in the preheated oven for 30 minutes.
7. Bake Uncovered (25-30 minutes): Remove the foil and bake another 25-30 minutes, until the cheese is golden and bubbly and a knife slides easily through the potatoes. If you want a super crispy top, broil for 1-2 minutes at the end, watching closely!
8. Rest and Serve (10 minutes): Let the dish rest on a wire rack for 10 minutes before slicing. (It will be molten hot and needs time to set up—trust me, patience is worth it.) The corners will be crispy, the middle creamy, and the apples just tender.

Troubleshooting: If your sauce separates, it probably got too hot—try whisking in a splash of cold milk to bring it back. If the potatoes aren’t tender, cover and bake a bit longer. For a richer dish, swap half the milk for heavy cream. If you prefer a sharper bite, use extra-sharp cheddar.

Personal tip: Prep the sauce first so the potatoes don’t brown. And always test a corner piece first—those crispy bits are the cook’s reward!

Cooking Tips & Techniques

• Slicing Consistency: Evenly sliced potatoes and apples cook evenly. If you’re using a knife, take your time—thinner is better here. A mandoline is a game-changer (just watch those fingers!).
• Cheese Choices: Don’t skimp on the cheese crust. Blending cheddar and Gruyère gives you melt and flavor. Pre-shredded cheese can work, but it can be drier, so freshly shredded from a block is best.
• Sauce Success: Don’t rush the sauce. If it’s too runny, bake a little longer uncovered. If it’s too thick, add a splash of milk. The sauce should be creamy, not soupy.
• Baking Evenly: Place your dish on the center rack for the most even heat. If the cheese starts to brown too soon, cover loosely with foil.
• Rest Before Serving: Letting the dish cool for 10-15 minutes makes it much easier to slice and serve (and saves you from burned tongues).
• Multitasking: While the potatoes bake, use the time to prep a salad, set the table, or just sneak a taste of the cheese. I like to clean up the prep dishes at this stage so serving is a breeze.

Honestly, the first time I made scalloped potatoes, I rushed the sauce and ended up with lumps. Now I always whisk slowly, and I never skip the “rest” at the end. My grandma used to say, “good things come to those who wait,” and she was right—especially with cheesy potatoes.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour in the sauce for your favorite gluten-free blend or cornstarch (just use half the amount of cornstarch). Make sure your cheese is gluten-free too.
• Dairy-Free: Use non-dairy butter, oat milk or almond milk, and a vegan cheese blend. The flavor will be a bit different, but the creamy comfort is still there. (I’ve tested it for my cousin with a dairy allergy—still a family favorite!)
• Seasonal Twists: In fall, add a pinch of cinnamon or allspice to the sauce for warmth. In spring, try stirring in a handful of chopped fresh chives or parsley before baking.
• Flavor Boosts: For a smoky twist, add 1/2 cup (75g) diced cooked ham or bacon between the layers. Or try swapping half the cheddar for smoked gouda.
• Low-Carb Option: Substitute half the potatoes with thinly sliced turnips or rutabaga. The apples still shine through, but the carb count drops.

One of my favorite personal variations: using leftover roasted sweet potatoes with the apples for a slightly sweeter, deeper flavor. The cheese crust pairs perfectly with that combo, and it’s a hit with kids every time.

Serving & Storage Suggestions

Serve these apple scalloped potatoes piping hot, straight from the oven, with the cheese still bubbling. I like to garnish with extra fresh thyme or chopped green onions for a pop of color. They’re the perfect side for roast chicken, pork tenderloin, or a simple green salad with lemon vinaigrette.

If you’re making this for a holiday or party, you can assemble the dish the night before and bake it fresh. Just cover tightly and refrigerate, then add 10-15 minutes to the baking time (since it’ll be cold going into the oven).

For leftovers, cool the dish completely, cover, and refrigerate for up to 4 days. To freeze, cut into portions, wrap tightly, and freeze for up to 1 month. Reheat in the oven at 350°F (175°C) until warmed through; cover with foil to keep the cheese from burning. The flavors only get better after a day in the fridge—a little nostalgia with every bite.

Nutritional Information & Benefits

Each serving (about 1/8 of the dish) is estimated at 320 calories, with 15g fat, 35g carbs, and 12g protein. The apples add vitamin C and a little fiber, while the potatoes provide potassium and energy. Using whole milk or half-and-half gives you calcium and a creamy texture, but you can lighten it up with low-fat milk if you prefer.

This recipe is naturally vegetarian (if you skip the bacon variation), and you can easily adapt it for gluten-free and dairy-free diets. Be aware that it contains dairy and gluten as written, so check labels if you have allergies. I love knowing that this dish is both comforting and nourishing—a little indulgence balanced with wholesome ingredients.

Conclusion

There’s just something about Granny’s Apple Scalloped Potatoes with Cheesy Crust that feels like home. It’s simple, satisfying, and always earns a spot on our family table—whether it’s a big holiday or a cozy Tuesday night. The sweet apples, creamy potatoes, and crispy cheese are a match made in comfort food heaven.

Don’t be afraid to tweak it to your taste—add herbs, try a new cheese, or toss in a handful of bacon if you’re feeling adventurous. This recipe is as forgiving as it is delicious. Honestly, it’s one of those dishes I look forward to making (and eating) every single time. If you give it a try, I’d love to hear how it turns out—leave a comment, share your twists, or pin it for your next gathering.

Here’s to good food, shared with people you love. Happy cooking!

Frequently Asked Questions

Can I make apple scalloped potatoes ahead of time?

Absolutely! You can assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Just add 10-15 minutes to the baking time when cooking from cold.

What type of apples work best in this recipe?

Granny Smith apples are great for their tartness and ability to hold shape, but Honeycrisp or Pink Lady apples add a nice sweetness. Avoid apples that get too mushy when baked.

Can I use different cheeses for the crust?

Yes! Cheddar and Gruyère make a classic combo, but feel free to swap in Swiss, mozzarella, or even smoked gouda for a fun twist. Use what you have on hand.

How do I make this gluten-free?

Just substitute the all-purpose flour with a gluten-free blend or half the amount of cornstarch in the sauce. Double-check your cheese for gluten if you’re extra sensitive.

What’s the best way to reheat leftovers?

Reheat individual portions in the microwave until hot, or cover the whole dish with foil and warm in a 350°F (175°C) oven until bubbly. The cheese crust crisps up nicely in the oven!

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