This Cheesy Scalloped Potatoes Recipe is the ultimate creamy comfort food side dish—a homemade classic that’s easy to pull together and impossible to resist. Rich layers of tender, thinly sliced potatoes and melted cheese make every forkful pure joy.
Why You’ll Love This Recipe
– Truly creamy, baked goodness in every bite
– Uses simple, pantry-friendly ingredients
– Kid-approved comfort food that pleases picky eaters
– Make-ahead friendly—assemble, refrigerate, bake later
– Customizable with add-ins like bacon, herbs or jalapeños
– Perfect side dish for holiday feasts or weeknight dinners
– Golden, bubbly top that’s irresistible fresh from the oven
– Leftovers reheat beautifully for next-day lunches
Ingredients for Cheesy Scalloped Potatoes Recipe
– 2 lbs russet potatoes (about 4 large; peeled and very thinly sliced on a mandoline)
– 3 Tbsp unsalted butter (divided; use high-quality European butter for best flavor)
– 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
– 3 Tbsp all-purpose flour
– 2 cups whole milk (sub 1 cup half-and-half for an extra-rich, homemade taste)
– ½ cup heavy cream (optional, for super-creamy texture)
– 1 ½ cups shredded sharp cheddar cheese (plus ½ cup extra for topping)
– ¼ cup grated Parmesan cheese (I love BelGioioso for nutty depth)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ tsp dried thyme or rosemary (or 1 Tbsp chopped fresh herbs)
– Pinch of ground nutmeg (optional but adds warm depth)
– Fresh chives or parsley, chopped (for garnish)
Directions for Cheesy Scalloped Potatoes Recipe
1. Preheat and Prep
Preheat your oven to 375°F and generously butter a 9×13-inch baking dish so the creamy potato layers won’t stick.
- Make the Roux
In a medium saucepan over medium heat, melt 2 Tbsp of butter. Add the minced garlic and sauté for about 30 seconds until fragrant—watch closely so it doesn’t brown. Stir in the flour and cook 1 minute, whisking constantly to form a smooth paste. - Whisk in Dairy
Slowly pour in the milk and heavy cream, whisking constantly. Bring the mixture to a gentle simmer; it will thicken and coat the back of a spoon in about 3–4 minutes. - Incorporate the Cheese
Remove the sauce from heat and stir in 1½ cups shredded cheddar and the Parmesan until silky. Season with salt, pepper, thyme, and nutmeg—taste and adjust seasoning to your liking. - Layer Potatoes and Sauce
Arrange one-third of the potato slices in an even layer in the prepared dish. Pour one-third of the cheese sauce over the top. Repeat twice more, finishing with sauce and a final sprinkle of extra cheddar. Pro tip: Overlap the edges slightly for a neat presentation. - Cover and Bake
Cover the dish tightly with foil (spritz the underside with nonstick spray to prevent sticking) and bake for 35 minutes. This steams the potatoes through. - Uncover for Browning
Remove the foil and bake 10–15 more minutes until the top is golden, bubbly, and just starting to crisp. If you like extra crunch, switch to broil for the last 1–2 minutes—watch carefully! - Rest, Garnish, and Serve
Let the scalloped potatoes rest for about 5 minutes so the sauce sets and serving is neater. Sprinkle with chopped chives or parsley and dive in while warm.
Servings & Timing
Yield: Serves 6–8 as a hearty side dish
Prep Time: 20 minutes (includes slicing potatoes)
Bake Time: 45 minutes (35 covered, 10 uncovered)
Rest Time: 5 minutes
Total Time: About 1 hour 10 minutes
Variations
– Bacon & Gruyère: Fold crisp bacon bits and melted Gruyère into the layers for a smoky, nutty twist.
– Jalapeño Kick: Add thinly sliced jalapeños and swap half the cheddar for pepper jack.
– Herb Garden: Double up on fresh rosemary and thyme with a sprinkle of chopped parsley.
– Vegan Style: Use dairy-free margarine, plant-based milk, and vegan cheddar shreds.
– Cauliflower Mix: Replace half the potatoes with cauliflower florets to lighten up the carbs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a sealed, freezer-safe dish for up to 1 month—thaw overnight in the fridge. Reheat in a 350°F oven, covered with foil for 15–20 minutes, then uncover to crisp the top, or microwave individual portions until warmed through.
FAQs
Q: Can I use Yukon Gold potatoes instead of russets?
A: Absolutely—Yukon Golds add extra creaminess and hold their shape well in scalloped dishes.
Q: Why is my sauce too thin?
A: If the roux didn’t cook long enough or the sauce didn’t simmer to thicken, return it to low heat and whisk until it coats a spoon.
Q: Can I assemble ahead and bake later?
A: Yes—assemble, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge, adding an extra 5–10 minutes if needed.
Q: How do I get a crispier top?
A: After baking covered, remove the foil and broil on high for 1–2 minutes—watch closely to prevent burning.
Q: Is this recipe freezer-friendly?
A: Definitely—freeze in a sealed dish for up to a month. Thaw overnight, then bake as directed.
Q: What if the potatoes aren’t fully cooked after baking?
A: If they’re still firm, cover again and bake in 5-minute increments until tender.
Conclusion
This Cheesy Scalloped Potatoes Recipe delivers creamy, baked comfort food that’s simple enough for a weeknight and special enough for holidays. With its golden, bubbly top and rich layers, it’s bound to become your go-to homemade side dish. Give it a try, let me know how you customize it, and explore more easy, comforting recipes here on the blog!
Cheesy Scalloped Potatoes
Ingredients
- 2 lbs russet potatoes peeled and thinly sliced
- 3 Tbsp unsalted butter divided
- 2 cloves garlic minced
- 3 Tbsp all-purpose flour
- 2 cups whole milk sub with half-and-half for richness
- 1/2 cup heavy cream optional
- 1 1/2 cups shredded sharp cheddar cheese plus extra for topping
- 1/4 cup grated Parmesan cheese optional
- 1 tsp salt kosher
- 1/2 tsp black pepper freshly ground
- 1/2 tsp dried thyme
- 1 pinch nutmeg optional
- chopped chives for garnish
Instructions
- Preheat oven to 375°F and butter a 9×13-inch baking dish.
- Melt 2 Tbsp butter, sauté garlic 30 seconds, stir in flour and cook 1 minute, whisking nonstop.
- Slowly add milk and cream, simmer until thick, then remove from heat.
- Stir in cheddar, Parmesan, salt, pepper, thyme, and nutmeg until smooth.
- Arrange a third of potatoes, top with a third of sauce, repeat layers, finish with cheese.
- Cover with foil and bake 35 minutes to steam potatoes through.
- Bake 10–15 minutes uncovered until bubbly and golden.
- Let rest 5 minutes, garnish with chives, and serve warm.
