Cheesy Scalloped Potatoes are a classic, comforting dish made with tender thinly sliced potatoes layered in a rich, creamy cheese sauce. The cheese melts perfectly into every bite, creating gooey, flavorful pockets that make this side dish so special. It’s the kind of food that feels like a warm hug on a plate.
I love making this recipe when I want something simple but impressive, especially for family meals or holiday dinners. The best part is how easy it is to put together but it always looks and tastes like you spent hours in the kitchen. I usually add a little extra cheese on top to get a golden, bubbly crust that everyone fights over!
One of my favorite ways to serve Cheesy Scalloped Potatoes is alongside roast chicken or ham, and they also go great with a fresh green salad to balance out the richness. Whenever I make this, it reminds me of cozy weekends at home, gathered around the table with loved ones, sharing stories and plenty of seconds.
Key Ingredients & Substitutions
Potatoes: Russet or Yukon Gold potatoes work best because they hold their shape and have a creamy texture. Yukon Golds are a bit waxier and less starchy, which gives a nice smooth bite. If you can’t find either, red potatoes can be a substitute but might be softer when cooked.
Cheese: Sharp cheddar gives the dish its bold flavor, but feel free to try Gruyère or mozzarella for a milder or creamier taste. You can mix cheeses too! Just use good melting varieties.
Milk and Cream: Whole milk and heavy cream create a rich sauce. You can use all milk for a lighter version, but it won’t be as creamy. Half-and-half is a good middle ground.
How Can I Get Perfectly Thin & Even Potato Slices?
Thin, even slices are key so potatoes cook through evenly and the dish is creamy, not chunky. Here’s how I do it:
- Use a mandoline slicer if you have one—it gives consistent thickness quickly and safely.
- If slicing by hand, steady your cutting board and take your time to slice slowly and evenly.
- Try to slice about 1/8 inch thick. Too thick, and potatoes take longer to cook. Too thin, and they may get mushy.
Equipment You’ll Need
- Mandoline slicer or sharp knife – I recommend a mandoline for quick, even slices, making sure your potatoes cook evenly.
- Medium saucepan – for making the cheese sauce; it’s the easiest way to control the creamy mixture.
- 9×13 inch baking dish – a standard size that holds the layered potatoes well and bakes evenly.
- Whisk – helps to smooth out the cheese sauce without lumps.
- Measuring spoons and cups – perfect for getting the seasoning just right.
- Aluminum foil – to cover the dish while baking and keep everything tender and moist.
Flavor Variations & Add-Ins
- Use Gruyère or mozzarella cheese instead of cheddar for a different flavor or creamier texture.
- Add cooked bacon, ham, or sautéed onions between the layers for extra flavor and texture.
- Mix in some herbs like thyme, rosemary, or parsley into the cheese sauce for fresh, vibrant notes.
- Spice it up with a pinch of cayenne pepper or paprika in the cheese sauce for a little heat.
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 4 large potatoes (russet or Yukon Gold), peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
Prep time is about 20 minutes, including peeling and slicing the potatoes. Baking takes roughly 1 hour and 10 minutes, with 45 minutes covered and 20-25 minutes uncovered to get that golden top. After baking, let it rest for 5-10 minutes before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray to keep the potatoes from sticking.
2. Slice the Potatoes:
Peel your potatoes, then slice them into thin, even rounds about 1/8 inch thick. This helps them cook evenly and get nice and creamy.
3. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir constantly for about 1 minute to cook the flour. Gradually add the milk and cream, whisking continuously to avoid lumps. Keep cooking and stirring until the sauce thickens and starts bubbling gently, about 5-7 minutes. Take it off the heat, then stir in the shredded cheddar cheese until melted and smooth. Add garlic powder, onion powder, salt, pepper, and paprika. Taste and adjust seasoning if needed.
4. Assemble the Dish:
Lay a layer of potato slices in the baking dish. Pour some cheese sauce over the potatoes, spreading it evenly. Continue layering potatoes and cheese sauce until all are used, finishing with a layer of sauce and cheese on top.
5. Bake Covered:
Cover the dish with aluminum foil and bake for 45 minutes. This steams the potatoes so they cook through and stay tender.
6. Finish Baking Uncovered:
Remove the foil and bake for another 20-25 minutes uncovered to let the top turn golden brown and bubbly. The potatoes should be tender when tested with a fork.
7. Rest, Garnish & Serve:
Take the dish out of the oven and let it cool for 5 to 10 minutes. This helps the sauce thicken a bit so it’s easier to serve. Garnish with fresh thyme or parsley if you like, then dish it out and enjoy your cheesy, comforting scalloped potatoes!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to ensure the right texture. If you only have frozen potatoes, thaw them completely and pat dry before slicing to prevent excess moisture in the dish.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Yes! Prepare the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, bring it back to room temperature for about 30 minutes, then bake as instructed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual servings.
Can I Use a Different Cheese?
Absolutely! While sharp cheddar is classic, cheeses like Gruyère, mozzarella, or Monterey Jack also work well. Just choose good melting cheeses for the creamiest results.