Cheesy Scalloped Potatoes Recipe

Nothing beats the creamy, indulgent comfort of cheesy scalloped potatoes. Tender potato slices baked in a rich, velvety cheese sauce create the ultimate side dish that’s perfect for holidays, family dinners, or any time you’re craving something truly satisfying.

This classic recipe transforms simple ingredients into pure magic. Each layer of thinly sliced potatoes gets coated in a homemade cream sauce, then baked until golden and bubbly. The result? A dish so good, it might just steal the spotlight from your main course.

Whether you’re serving them alongside roasted chicken, holiday ham, or a simple weeknight roast, these scalloped potatoes are guaranteed to disappear fast. Let’s dive into how to make this crowd-pleasing favorite from scratch.

Why This Recipe Works

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The secret to perfect scalloped potatoes is all about the sauce. We’re making a homemade cream sauce with real butter, flour, and milk that clings to every potato slice. No canned soup needed—just simple, fresh ingredients that create incredible flavor.

Thinly sliced potatoes are key here. They cook evenly and absorb all that cheesy goodness, creating tender layers that hold together beautifully when served. Using a mandoline slicer makes this step super easy and ensures uniform thickness.

The double cheese combo of sharp cheddar and Parmesan adds depth and richness. Sharp cheddar brings bold flavor while Parmesan contributes a nutty, salty note that takes these potatoes to the next level.

Read More: Apple Cider Chicken

What You’ll Need

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For the potatoes:

For the cheese sauce:

How to Make It

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Start by preheating your oven and prepping your potatoes. Peel and slice them about ⅛-inch thick—consistency matters here. A mandoline makes quick work of this, but a sharp knife works too if you’re careful.

Make your cheese sauce by creating a roux with butter and flour, then slowly whisking in the milk and cream. Add your cheeses and seasonings, stirring until smooth and melted. This sauce should be thick but pourable.

Layer half the potatoes in a greased baking dish, pour over half the sauce, then repeat. Cover with foil and bake until the potatoes are tender, then uncover to get that golden, bubbly top everyone loves.

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Cheesy Scalloped Potatoes Recipe

Recipe by Emma BrooksCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

35

minutes

Creamy, cheesy scalloped potatoes with tender potato slices baked in a rich homemade cheese sauce. The perfect comforting side dish for any occasion.

Ingredients

• 3 pounds russet potatoes, peeled and sliced ⅛-inch thick

• 1 medium yellow onion, thinly sliced

• 3 cloves garlic, minced

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups sharp cheddar cheese, shredded

• ½ cup Parmesan cheese, grated

• 1½ teaspoons salt

• ½ teaspoon black pepper

• ¼ teaspoon ground nutmeg

• Fresh thyme for garnish (optional)

Directions

• Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or cooking spray.
• Peel and slice potatoes into ⅛-inch rounds using a mandoline or sharp knife. Place in cold water to prevent browning.
• Make the cheese sauce: Melt butter in a large saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant.
• Whisk in flour and cook for 1-2 minutes, stirring constantly to create a roux.
• Gradually whisk in milk and cream, stirring continuously to prevent lumps. Cook until mixture thickens, about 5-7 minutes.
• Remove from heat and stir in 1½ cups cheddar cheese, Parmesan, salt, pepper, and nutmeg until smooth.
• Drain potatoes and pat dry. Layer half the potatoes and onions in the prepared dish, overlapping slightly.
• Pour half the cheese sauce over the potatoes, spreading evenly. Repeat with remaining potatoes and sauce.
• Cover tightly with aluminum foil and bake for 45 minutes.
• Remove foil, sprinkle remaining ½ cup cheddar on top, and bake uncovered for 25-30 minutes until golden and bubbly.
• Let rest for 10-15 minutes before serving. Garnish with fresh thyme if desired.

Notes

• Make ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to baking time if starting from cold.
  Potato options: Yukon Gold potatoes work well too and have a naturally buttery flavor.
  Extra crispy top: Broil for 2-3 minutes at the end for an extra golden crust.
  Cheese swaps: Try Gruyère, fontina, or gouda for different flavor profiles.

Nutrition Information (Per Serving)

Tips for Success

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Slice evenly: Uniform potato slices ensure everything cooks at the same rate. Too thick and they’ll be undercooked; too thin and they’ll turn mushy.

Don’t skip the foil: Covering the dish for the first part of baking traps steam, which helps the potatoes cook through. Remove it at the end for that crispy, golden top.

Let it rest: Give your scalloped potatoes 10-15 minutes to set after baking. This helps the sauce thicken and makes serving so much easier—plus you won’t burn your mouth!

Storage and Reheating

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Store leftover scalloped potatoes in an airtight container in the fridge for up to 4 days. They actually taste even better the next day once all the flavors have melded together.

Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. Add a splash of cream or milk if the sauce seems too thick after refrigerating.

You can also freeze these potatoes for up to 3 months. Thaw overnight in the fridge before reheating. The texture may be slightly softer, but the flavor will still be delicious.

Frequently Asked Questions