Hey there, friend! Let’s talk about a dish that’s pure comfort in every bite: Cheesy Scalloped Potatoes. This is the kind of recipe that fills your kitchen with the most irresistible aroma—creamy, cheesy, and just a little bit indulgent. Thinly sliced potatoes are layered with a velvety cheese sauce, baked until golden and bubbly, and every forkful is like a warm hug. It’s perfect for cozy family dinners, holiday gatherings, or even a Sunday meal prep to make your weeknights feel special. I started making this years ago for potlucks, and it’s become my signature dish—people always ask for seconds (and the recipe!). I love it because it’s a crowd-pleaser that feels fancy but is secretly so easy to pull off. Whether you’re cooking for picky eaters or a table full of foodies, this dish is about to become your new go-to.
Why You’ll Love This Recipe
- Comfort Food Heaven: The creamy, cheesy sauce and tender potatoes are the ultimate cozy combo.
- Crowd-Pleasing: From kids to grandparents, everyone loves this dish—it’s a guaranteed hit at any gathering.
- Make-Ahead Friendly: Prep it in advance and pop it in the oven when you’re ready, perfect for stress-free hosting.
- Simple Ingredients: You probably have most of the ingredients in your pantry already—no fancy stuff required.
- Versatile: Serve it as a side dish with roast chicken or make it the star of a vegetarian meal.
- Customizable: Add bacon, herbs, or swap cheeses to make it your own.
- Leftovers Are Amazing: Tastes even better the next day, if you can resist eating it all!
Ingredients You’ll Need
- Yukon Gold Potatoes: These are creamy and hold their shape well—Russets work too, but Yukon Golds are my fave.
- Cheddar Cheese: Sharp cheddar gives bold flavor; freshly grated melts better than pre-shredded.
- Parmesan Cheese: Adds a nutty, salty kick to the topping. Don’t skip it—it’s a game-changer!
- Heavy Cream: The base of the rich, velvety sauce. Half-and-half works in a pinch but won’t be as luscious.
- Butter: For sautéing and greasing the dish—because butter makes everything better.
- Garlic: A couple of cloves add depth to the sauce. Fresh is best for that warm, savory vibe.
- Flour: Helps thicken the sauce so it clings to the potatoes.
- Fresh Thyme (optional): A sprinkle of this herb adds a subtle, earthy note that pairs beautifully with the cheese.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and grease it with a tablespoon of butter to prevent sticking. Peel 2½ pounds of Yukon Gold potatoes and slice them thinly—about ⅛-inch thick. A mandoline slicer makes this quick, but a sharp knife works fine too. Grate 2 cups of sharp cheddar cheese and ½ cup of Parmesan, and set them aside. Mince 2 garlic cloves and measure out 2 cups of heavy cream, 2 tablespoons of flour, and 3 tablespoons of butter.
Note: Slice the potatoes as evenly as possible so they cook at the same rate. If you’re prepping ahead, soak the slices in cold water to prevent browning, then pat dry before using.
Step 2: Make the Cheese Sauce
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds until fragrant—don’t let it burn! Sprinkle in the flour and whisk for 1 minute to form a smooth paste (this is your roux). Slowly pour in the heavy cream, whisking constantly to avoid lumps. Cook for 2–3 minutes until the sauce thickens slightly. Remove from heat and stir in 1½ cups of the cheddar cheese until melted. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon fresh thyme leaves if using.
Note: Keep the heat medium-low to prevent the sauce from scorching. If it gets too thick, add a splash more cream.
Step 3: Layer the Potatoes
Arrange a single layer of potato slices in the greased baking dish, slightly overlapping them like shingles. Sprinkle with a pinch of salt and pepper, then spoon a thin layer of cheese sauce over the potatoes. Repeat the layers—potatoes, salt and pepper, sauce—until you’ve used all the potatoes, ending with a generous layer of sauce. You should have about 3–4 layers, depending on your dish.
Note: Don’t skimp on the sauce for the top layer—it’s what gives you that golden, cheesy crust.
Step 4: Top and Bake
Sprinkle the remaining ½ cup cheddar cheese and the ½ cup Parmesan evenly over the top. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Note: If the top isn’t browning enough, pop it under the broiler for 1–2 minutes, but watch closely to avoid burning.
Step 5: Let It Rest
Remove the dish from the oven and let it sit for 10 minutes before serving. This helps the sauce set and makes it easier to scoop out neat portions. Serve it hot, garnished with a sprinkle of fresh thyme or chopped parsley for a pop of color.
Note: Don’t skip the resting step—it’s the difference between a saucy mess and perfect, creamy slices.
Helpful Tips
This cheesy scalloped potatoes recipe is already a dream, but here are some extra tips to make it even better and fit your lifestyle:
- Meal Prep Magic: Assemble the dish up to a day ahead, cover tightly with foil, and refrigerate. When ready to bake, add 10–15 minutes to the covered baking time to account for the cold dish. This is a lifesaver for holidays or busy weeknights.
- Storing Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating Without Drying Out: Reheat in the oven at 350°F, covered with foil, for 15–20 minutes until warmed through. Add a splash of cream or milk before reheating to keep it creamy. For single servings, the microwave works fine—just cover and heat in 30-second bursts, stirring in between.
- Perfect Pairings: Serve with a roasted protein like chicken, pork tenderloin, or ham for a classic combo. For a vegetarian meal, pair with a crisp green salad or sautéed green beans. A glass of chilled white wine or sparkling apple cider complements the richness beautifully.
- Creative Twists: Add cooked, crumbled bacon or diced ham between the layers for a smoky, meaty upgrade. For a spicy kick, mix ¼ teaspoon cayenne pepper into the sauce. You can also swap half the cheddar for Gruyère or Monterey Jack for a different cheesy vibe.
- Make It Lighter: If you want to cut back on richness, use half-and-half instead of heavy cream and reduce the cheese by ¼ cup. It won’t be quite as decadent, but it’s still delicious.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Bake as directed, adding a bit of extra time if it’s cold from the fridge. It’s perfect for stress-free entertaining.
Can I freeze scalloped potatoes?
Absolutely. Bake the dish, let it cool completely, then wrap tightly in foil or transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven with a splash of cream.
What if I don’t have Yukon Gold potatoes?
Russet potatoes are a great substitute—they’re starchy and hold up well. Avoid waxy potatoes like red or fingerling, as they can get mushy.
Is this recipe good for meal prep?
It’s awesome for meal prep! Portion leftovers into containers for easy lunches or dinners. Reheat with a little cream to keep the texture perfect.
How do I make it vegetarian?
This recipe is already vegetarian! Just double-check that your cheeses are vegetarian-friendly (some Parmesan contains rennet). For a vegan version, use plant-based cream, vegan cheese, and vegan butter.
I whip up these cheesy scalloped potatoes at least once a month, especially when I’m craving something warm and comforting or need a dish that’ll impress without much effort. My favorite way to serve it is alongside a simple roast chicken and a green salad—it’s the kind of meal that makes everyone feel at home. Pro tip: scoop it with a big spoon to keep those layers intact. Give it a try and let me know how it goes—I’d love to hear if it becomes a staple in your kitchen too!
Cheesy Scalloped Potatoes
Ingredients
- 4 russet potatoes peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion sliced into rings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk room temperature
- 1 ½ cups mild cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Preheat oven to 400°F (200°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
- Arrange the Potatoes and Onions:
- Layer the sliced potatoes and onions in the prepared baking dish, alternating and overlapping the slices.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and salt, whisking constantly for about 1 minute. Gradually add the milk, whisking until the mixture thickens.
- Add the Cheese:
- Stir in the shredded cheddar and continue stirring until melted and smooth, about 30–60 seconds.
- Assemble the Dish:
- Pour the cheese sauce evenly over the potatoes and onions, making sure all layers are covered. Cover with aluminum foil.
- Bake:
- Bake for 85–90 minutes, or until the potatoes are fork-tender.
- Crisp the Top:
- Optional – switch oven to broil and broil the top for 2–3 minutes until golden and bubbly.
- Season and Serve:
- Sprinkle with salt and pepper to taste. Serve hot and enjoy!
Notes
– Substitute Gruyère or sharp cheddar for a bolder cheesy twist.
– Can be made a day ahead and reheated.
