Cheesy Scalloped Potatoes are a classic comfort food that’s creamy, cheesy, and full of tender potato slices baked to golden perfection. The layers of thin potatoes melted together with plenty of gooey cheese and a bit of seasoning make this dish simple but absolutely satisfying.
I love making this recipe when I want something warm and cozy on the table without a lot of fuss. The cheesy sauce hugs each potato slice, and by the time it’s out of the oven, the top is beautifully bubbly and golden. It always feels like a little celebration of simple ingredients coming together just right.
My favorite way to serve cheesy scalloped potatoes is as a side dish alongside roasted chicken or a fresh green salad. It’s the kind of dish that everyone asks for seconds on, and I’m pretty sure it tastes just as good the next day if you have any leftovers. It’s one of those recipes that brings a little extra comfort to any meal.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for scalloped potatoes because they hold their shape and create a creamy texture. You can also use Yukon Gold for a slightly buttery flavor and creamier bite.
Cheese: Sharp cheddar gives the dish its classic tang and richness. Adding Gruyère makes it creamier and adds a nutty note. If you prefer, Swiss or mozzarella work well too.
Milk & Cream: Whole milk and heavy cream make the sauce rich and smooth. You can swap heavy cream for all milk if you want a lighter version, but the texture will be less creamy.
Butter & Flour (Roux): This combo is key for thickening the sauce. Using equal parts helps make a smooth, creamy base without lumps. You can use gluten-free flour if needed.
How Do You Get Beautifully Tender Potatoes and a Perfectly Cheesy Sauce?
Two things make or break scalloped potatoes: thin, even potato slices and a smooth cheese sauce.
- Slicing Potatoes: Use a sharp knife or a mandoline to slice potatoes about 1/8 inch thick. This ensures even cooking and a tender bite.
- Roux & Sauce: Cook the butter and flour just long enough (1-2 mins) to remove the raw flour taste but avoid browning it. Then slowly add warm milk and cream while whisking to prevent lumps.
- Layering: Spread potatoes and sauce evenly. This helps all slices get coated and cook uniformly.
- Baking: Cover with foil for the first part to steam and soften the potatoes. Remove foil near the end to brown and bubble the cheese on top.
- Resting: Let the dish sit 10 minutes before serving. It helps the sauce thicken so the potatoes hold together when serving.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits all the potatoes evenly and bakes nicely.
- Mandoline or sharp knife – makes slicing potatoes into thin, even slices for quick, uniform cooking.
- Large saucepan – for making the cheese sauce; I favor a deep one to avoid splatters.
- Whisk – helps you smoothly combine milk, cream, and cheese without lumps.
- Measuring cups and spoons – to get the right amount of ingredients easily.
- Aluminum foil – for covering the dish while baking to keep everything tender.
Flavor Variations & Add-Ins
- Cheeses: Mix in Parmesan or Monterey Jack for different flavor profiles and meltiness.
- Protein boost: Add cooked bacon bits, shredded cooked chicken, or ham for a heartier dish.
- Veggies: Sautéed onions, mushrooms, or spinach can be layered with the potatoes for extra flavor and nutrition.
- Spices & herbs: A pinch of paprika or cayenne adds a little heat, and fresh thyme or rosemary enhances herby notes.
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 3 pounds russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional for extra creaminess)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
The entire process takes about 1 hour and 30 minutes. This includes 15 minutes of preparation time for peeling and slicing potatoes and making the cheese sauce, plus about 1 hour and 15 minutes for baking and resting.
Step-by-Step Instructions:
1. Prepare the Oven and Dish
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking and create a rich flavor base.
2. Slice the Potatoes
Peel the potatoes and slice them thinly—about 1/8 inch thick—for even cooking. Rinse the slices briefly under cold water to wash away excess starch, then pat them dry with paper towels.
3. Make the Cheese Sauce
In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux without browning it.
Gradually whisk in the warmed milk and heavy cream, making sure no lumps form. Cook, stirring frequently, until the sauce thickens and just starts to simmer, about 5 to 7 minutes. Remove from heat and stir in 1½ cups of cheddar cheese, all the Gruyère cheese (if using), salt, pepper, and nutmeg until smooth and melted.
4. Assemble the Layers
Place half of the sliced potatoes evenly in the buttered baking dish. Pour half of the cheese sauce over the potatoes and spread it out evenly. Repeat with the remaining potatoes and cheese sauce. Sprinkle the remaining ½ cup of cheddar cheese on top for a golden crust.
5. Bake the Potatoes
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 30 to 40 minutes until the top is beautifully browned, bubbly, and the potatoes are tender when pierced with a fork.
6. Rest and Serve
Allow the scalloped potatoes to rest for about 10 minutes. This helps the sauce thicken slightly, making it easier to serve. Garnish with fresh thyme or parsley if you like. Serve warm as a cozy and cheesy side dish.
Can I Use Frozen Potatoes for Scalloped Potatoes?
It’s best to use fresh potatoes for this recipe to ensure they cook evenly and absorb the sauce well. If using frozen potatoes, make sure they are thawed completely and patted dry before baking.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Yes! Assemble the dish and keep it covered in the fridge for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, to keep the potatoes tender and sauce creamy.
What Can I Substitute for Heavy Cream?
You can use additional whole milk or half-and-half instead of heavy cream for a lighter version, but the sauce may be less rich and creamy. To help thicken the sauce, consider slightly increasing the flour in the roux.
