Cheesy Scalloped Potatoes are a classic comfort food that combines tender slices of potatoes with a rich, creamy cheese sauce. The top gets that golden, bubbly crust that makes it so irresistible, and beneath it lies soft, flavorful layers that melt in your mouth. It’s simple but feels like a special treat every time.
I love how this dish always brings people together around the table. It’s one of those recipes where the cheese and cream come together perfectly without being too heavy, and the potatoes soak it all up in the best way. I often make it when I want something cozy and satisfying, and I find that it’s a hit both as a side and even on its own.
One of my favorite ways to serve these scalloped potatoes is alongside a fresh green salad or roasted veggies to balance out the richness. It’s also great to prepare ahead and just pop in the oven when guests arrive. I think there’s something comforting about the smell of melted cheese and baking potatoes that makes everyone feel right at home.
Key Ingredients & Substitutions
Russet Potatoes: These are ideal because they cook soft but hold their shape well. If you want a waxier texture, try Yukon Gold potatoes, but avoid red potatoes as they get too mushy.
Butter & Flour (Roux): Butter creates rich flavor, and flour thickens the sauce smoothly. For a dairy-free option, use olive oil and a gluten-free flour blend.
Milk & Cream: Whole milk and heavy cream give a creamy texture. You can swap cream for more milk or use half-and-half for a lighter dish.
Sharp Cheddar: Sharp cheddar adds bold flavor and melts nicely. Swap for Gruyère or Monterey Jack for a milder taste, or combine cheeses for extra depth.
Seasonings: Garlic and onion powders are great for boosting flavor without chunks. Fresh thyme adds herbiness but is optional—rosemary works well too.
How Do I Get Thin, Even Potato Slices Quickly and Safely?
Slicing potatoes evenly ensures they cook at the same time and layer nicely. A mandoline slicer is the easiest tool here. It helps you get consistent 1/8-inch slices fast.
- Always use the hand guard or protective glove to keep fingers safe.
- If no mandoline, use a sharp knife and cut slowly to keep thickness even.
- Peeling first is key; it helps the slices stack and cook uniformly.
- If slices vary in thickness, check early during baking and adjust cooking time as needed.
Equipment You’ll Need
- 9×13-inch baking dish – I use this size because it fits all the potatoes evenly and bakes everything nicely.
- Mandoline slicer or sharp knife – a mandoline makes quick work of thin, uniform slices, which helps the dish cook evenly.
- Medium saucepan – for preparing the cheese sauce, which needs to be smooth and creamy.
- Whisk – to blend the sauce ingredients thoroughly and avoid lumps.
- Measuring cups and spoons – for accurate seasoning and cheese amounts.
Flavor Variations & Add-Ins
- Swap sharp cheddar for Gruyère or Monterey Jack to change up the cheesy flavor.
- Add cooked bacon bits or sautéed onions between layers for extra flavor and texture.
- Mix in cooked spinach or kale for a veggie boost and some color.
- Sprinkle with breadcrumbs mixed with butter on top before baking for a crispy crust.
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes and Sauce:
- 3 lbs russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme (optional)
- Fresh thyme sprigs for garnish (optional)
Time Needed
This dish takes about 20 minutes to prepare and approximately 1 hour to bake. After baking, allow 5-10 minutes to rest before serving. So in total, plan for around 1 hour and 30 minutes from start to serving time.
Step-by-Step Instructions:
1. Prepare and Slice the Potatoes
Start by peeling your potatoes. Using a mandoline or a sharp knife, slice them very thin—about 1/8 of an inch thick. This helps the potatoes cook evenly and absorb the creamy sauce perfectly.
2. Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and keep whisking for 1-2 minutes to cook the flour and make a roux. Slowly add the whole milk and heavy cream while continuing to whisk vigorously. Cook for about 5 minutes until the mixture thickens.
Next, stir in 1 ½ cups of the shredded cheddar cheese until melted and smooth. Season the sauce with salt, pepper, garlic powder, onion powder, and the optional dried thyme. Taste and adjust seasoning as needed.
3. Assemble and Bake
Lightly grease a 9×13-inch baking dish. Lay half of the sliced potatoes in an even layer on the bottom. Pour half the cheese sauce over the potatoes. Repeat with the remaining potato slices and pour the rest of the cheese sauce on top, spreading it evenly.
Sprinkle the remaining ½ cup of cheddar cheese evenly across the top.
Cover the dish tightly with aluminum foil and bake in your preheated 375°F (190°C) oven for 40 minutes. Remove the foil, and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
4. Let it Rest and Serve
After baking, remove the scalloped potatoes from the oven and let them rest for 5-10 minutes. This settling time helps the sauce thicken beautifully before you serve.
Garnish with fresh thyme sprigs for a pretty touch, if you like. Then, dig in and enjoy your creamy, cheesy scalloped potatoes!
Can I Use Frozen Potatoes for Scalloped Potatoes?
It’s best to use fresh potatoes for this recipe since frozen potatoes often release extra moisture and can become mushy. If you only have frozen, thaw them completely and pat dry before slicing and using.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Absolutely! Assemble the dish and refrigerate it uncovered for up to 24 hours before baking. When ready, bake covered for about 50 minutes, then uncovered for 20-25 minutes until golden and bubbly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of milk before reheating helps maintain creaminess.
Can I Use Other Cheeses Instead of Cheddar?
Yes! Gruyère, Monterey Jack, or a blend of cheeses works well. Just choose cheeses that melt smoothly to keep the sauce creamy and delicious.