Cheesy Scalloped Potatoes are a classic comfort food full of tender potato slices baked in a creamy, cheesy sauce that’s rich without being too heavy. The dish has that lovely golden crust on top and soft, flavorful layers underneath that melt in your mouth with every bite.
I love making this dish because it’s so simple but feels like a real treat. The best part is how the cheese melts perfectly into the sauce and soaks into the potatoes, making each slice super creamy and tasty. It’s one of those recipes that everyone seems to enjoy, whether it’s a family dinner or a holiday gathering.
My favorite way to serve cheesy scalloped potatoes is alongside roast chicken or ham, and I like to add a simple green salad to keep things fresh. Sometimes I’ll sprinkle a little extra cheese on top and pop it under the broiler for a minute to get that bubbly, crispy finish. It’s always a hit and warms up the whole table.
Key Ingredients & Substitutions
Russet Potatoes: These are perfect because they hold their shape and become tender when baked. If you want a slightly waxier texture, use Yukon Gold potatoes instead.
Cheddar Cheese: Sharp cheddar gives a great flavor and melts nicely. You can swap for Gruyère, mozzarella, or a mix for a different taste or creaminess.
Milk & Cream: Using both makes the sauce creamy without being too heavy. You can use all milk (whole or 2%) for a lighter version, or add half-and-half as a middle ground.
Butter and Flour: These create the roux that thickens the sauce. For a gluten-free option, try a cornstarch slurry instead of flour.
Onion & Garlic: Adds depth of flavor but is optional. You can swap onion powder if you want to skip chopping fresh onion.
How Do You Make a Smooth, Lumpy-Free Cheese Sauce?
The key is making the roux properly and adding milk slowly.
- Cook flour with melted butter for 2 minutes to remove raw taste but don’t let it brown.
- Add milk and cream gradually while whisking constantly to avoid lumps.
- Keep stirring as the sauce simmers until it thickens enough to coat a spoon.
- Remove from heat before adding cheese to prevent breaking the sauce.
- Add cheese in small amounts and stir until fully melted for a silky texture.
By following these steps, your sauce will be smooth and creamy, soaking perfectly into the potato layers!
Equipment You’ll Need
- 9×13 inch baking dish – I recommend this size for even baking and easy serving.
- Large pot – to boil and peel the potatoes, making prep quick and simple.
- Medium saucepan – for making the cheese sauce, keeping ingredients separate for smoothness.
- Whisk – helps incorporate the milk and cream smoothly without lumps.
- Sharp knife and cutting board – to slice potatoes evenly, ensuring uniform cooking.
Flavor Variations & Add-Ins
- Swap cheddar for Gruyère or mozzarella for a different cheese flavor or a meltier top.
- Add cooked bacon, ham, or sautéed mushrooms between layers for extra flavor and texture.
- Mix in chopped fresh herbs like parsley or thyme in the sauce or on top for a fresh touch.
- Use sweet potatoes or a mix of yams with regular potatoes for a slightly sweeter version and colorful presentation.
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 3 lbs russet potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 medium onion, finely chopped (optional)
- 2 garlic cloves, minced
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or fresh thyme leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and roughly 1 hour and 15 minutes to bake. You’ll spend a little time making the creamy cheese sauce and layering the potatoes, then the oven will do the rest. After cooking, let the dish rest for 10 minutes before serving to set perfectly.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish so the potatoes don’t stick.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook it for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Now, stir in the flour and whisk constantly for about 2 minutes to make a roux, being careful not to let it brown.
Gradually whisk in the milk and heavy cream, stirring continuously to avoid lumps. Cook the mixture until it thickens and can coat the back of a spoon — this usually takes about 5-7 minutes.
Remove the sauce from heat, then stir in 1 ½ cups of the shredded cheddar cheese until it melts smoothly. Season the sauce with salt and black pepper to your taste.
3. Layer the Potatoes and Sauce:
Lay half of the sliced potatoes evenly in the bottom of your prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Add the remaining potato slices on top, followed by the rest of the cheese sauce. Finally, sprinkle the remaining ½ cup of shredded cheddar evenly over the top.
4. Bake and Serve:
Cover the baking dish tightly with aluminum foil. Bake for 45 minutes, then remove the foil and bake uncovered for an additional 25-30 minutes. The top should be golden brown and bubbly, and the potatoes tender when pierced with a fork.
Let the dish rest for about 10 minutes before serving. Garnish with fresh thyme leaves if you like, and enjoy your creamy, cheesy scalloped potatoes!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes because frozen ones may release extra moisture and become mushy. If you only have frozen, thaw and pat them dry thoroughly before using.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Absolutely! Assemble the dish, cover it tightly, and refrigerate 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 creamy texture.
Can I Substitute the Cheese?
Yes! While sharp cheddar works great, you can substitute with Gruyère, mozzarella, or a cheese blend for different flavors. Just choose cheeses that melt well for the best results.
