Cheesy Scalloped Potatoes are a classic comfort dish that feels like a warm hug on a plate. Thinly sliced potatoes baked in a creamy cheese sauce until golden and bubbly create a perfect mix of softness and cheesy goodness. This dish is simple but so satisfying, with each bite melting in your mouth.
I love making cheesy scalloped potatoes when I want something that feels special but is easy to prepare. One trick I have is to use sharp cheddar for a bit of extra flavor, and I always make sure to layer the cheese between the potatoes for that rich, gooey texture throughout. It’s one of those dishes that everyone at the table always asks for seconds.
For serving, I like to pair these creamy potatoes with roasted veggies or a simple salad so the richness balances out nicely. They’re perfect for holiday dinners or cozy family meals, and leftovers (if there are any!) taste great reheated. Whenever I make this, it brings a little bit of comfort and happiness to the day.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are perfect for scalloped potatoes thanks to their creamy texture and mild flavor. If you don’t have Yukon Gold, Russets or Red potatoes work well but may change the texture slightly.
Sharp Cheddar Cheese: Sharp cheddar adds a nice kick of flavor and melts beautifully. Feel free to swap for Gruyère or Monterey Jack if you want a milder or nuttier taste.
Milk and Butter: Whole milk keeps the sauce rich and creamy. You can substitute with half-and-half or heavy cream for an even richer sauce, or use a non-dairy milk like oat milk for a lighter or dairy-free version.
Flour: Essential for thickening the cheese sauce into a smooth, creamy texture. For gluten-free, use a gluten-free all-purpose flour blend.
How Do You Get Sliced Potatoes Cooked Evenly and the Cheese Sauce Creamy?
Evenly cooking the potatoes and creating a smooth cheese sauce are key! Here’s how I do it:
- Slice Thin and Even: Use a sharp knife or mandoline slicer to cut potatoes about 1/8 inch thick. This cooks faster and ensures softness throughout.
- Make a Smooth Roux-Based Sauce: Cook butter and flour together before adding milk slowly. Whisk constantly to avoid lumps and achieve creamy thickness.
- Layer Well: Alternate potatoes and cheese sauce in the dish so every slice gets coated and cooked evenly.
- Cover, Then Uncover While Baking: Covering traps steam to cook potatoes gently. Removing the foil later browns the cheese topping to perfection.
- Let It Rest: Allow the potatoes to sit before serving so the sauce thickens and slices hold together better.
Equipment You’ll Need
- 9×13-inch baking dish – It’s the perfect size for even cooking and easy serving. I like this size because it’s not too deep.
- Mandoline slicer or sharp knife – Ensures thin, even potato slices for uniform cooking and a lovely layered look.
- Medium saucepan – For making the cheese sauce; I use this to whisk everything smoothly without extra dishes.
- Wooden spoon or whisk – Keeps the sauce smooth and helps prevent lumps while cooking.
- Measuring cups and spoons – For accurate seasoning and cheese measurements.
Flavor Variations & Add-Ins
- Swap cheddar for Gruyère or Monterey Jack for a milder or nuttier flavor.
- Add cooked bacon bits or ham between layers to boost savory flavor.
- Mix in sautéed mushrooms or caramelized onions to add depth and sweetness.
- Sprinkle a bit of paprika or cayenne on top before baking for a smoky or spicy touch.
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 3 lbs Yukon Gold potatoes, peeled and thinly sliced
- 3 cups sharp cheddar cheese, grated
- 4 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus about 1 hour and 15 minutes baking time. After baking, let the dish rest for 5-10 minutes before serving to let the flavors settle and make it easier to slice.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Oven
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish so the potatoes don’t stick and it’s easy to clean up.
2. Cook the Onion and Garlic, Then Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Add the chopped onion and garlic and sauté for about 3-4 minutes until they soften and smell delicious.
Next, stir in the flour and cook for 1-2 minutes, whisking constantly to avoid lumps and make a smooth paste called a roux.
Slowly whisk in the milk bit by bit, stirring constantly until the sauce thickens and becomes smooth, about 5-7 minutes. Remove from heat.
Stir in 2 cups of the grated cheddar cheese until it melts completely. Add salt, pepper, and optional nutmeg for seasoning. Set your creamy cheese sauce aside.
3. Layer Potatoes and Cheese Sauce
Place half of the potato slices evenly in the bottom of the prepared baking dish.
Pour half of the cheese sauce on top and spread gently with a spatula or spoon to cover the potatoes well.
Repeat with the remaining potato slices, then pour the rest of the sauce over the top.
Finally, sprinkle the remaining 1 cup of cheddar cheese evenly over the dish.
4. Bake Your Scalloped Potatoes
Cover the baking dish tightly with foil and bake for 45 minutes. This steams and cooks the potatoes gently.
Remove the foil carefully and bake for another 25 to 30 minutes until the potatoes are soft and the cheese on top is golden brown and bubbly.
5. Rest and Serve
Let your scalloped potatoes rest for 5-10 minutes. This helps the sauce thicken a bit so the potatoes hold their shape when you serve.
Sprinkle fresh chopped parsley on top for a pop of color and fresh flavor.
Enjoy your warm, creamy, cheesy scalloped potatoes—a perfect comfort dish!
Can I Use Frozen Potatoes for Scalloped Potatoes?
It’s best to use fresh potatoes for this recipe because frozen ones can release extra moisture and become mushy. If you only have frozen, make sure they’re fully thawed and pat them dry before slicing.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Yes! Prepare the dish up to the point before baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake covered, adding a few extra minutes to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to keep the sauce creamy and the top crispy.
What Can I Serve with Cheesy Scalloped Potatoes?
These potatoes pair beautifully with roasted meats, steamed vegetables, or a fresh salad to balance their richness.