Cheesy Scalloped Potatoes are the ultimate comfort food—thinly sliced potatoes baked in a creamy, cheesy sauce until golden and bubbling. The layers of tender potatoes and melty cheese create a soft, satisfying texture that feels like a warm hug on a plate.
I love making this dish when I want something simple but impressive. What’s great is how easy it is to tweak with your favorite cheeses or add a little garlic or herbs for extra flavor. I always make sure to slice the potatoes evenly so they cook perfectly through and soak up all that delicious sauce.
This dish shines as a side at family dinners or holiday meals. I often serve it alongside roasted meats and a fresh green salad to balance out the richness. Everyone always asks for seconds, and I’m happy to give them because these cheesy scalloped potatoes are just that good and cozy.
Key Ingredients & Substitutions
Russet potatoes: These are perfect for scalloped potatoes because they hold their shape well and get tender without falling apart. If you don’t have russets, Yukon Golds work too—they’re creamier but still bake nicely.
Cheese: Sharp cheddar gives a nice tang and melts well, making the dish flavorful. I love adding Gruyère for a richer, slightly nutty taste. If you need a substitute, mozzarella or Monterey Jack will melt smoothly but have a milder flavor.
Milk and cream: Using both gives a smooth, rich sauce. You can swap heavy cream with more whole milk for a lighter dish, but the sauce won’t be as thick or creamy.
Garlic and seasoning: Garlic adds a subtle, warm aroma that boosts the dish without overpowering. Don’t skip the nutmeg—it’s just a pinch but adds a homey, comforting depth.
How Can You Make Sure Potatoes Cook Evenly and Don’t Get Mushy?
Getting evenly cooked potatoes is key to delicious scalloped potatoes. Here’s how I do it:
- Slice evenly: Use a sharp knife or mandoline to slice potatoes about 1/8-inch thick. Uniform slices cook at the same rate.
- Rinse and dry: Soak slices in cold water to stop browning and remove starch. Then dry them well to avoid watery sauce.
- Layer carefully: Arrange slices in a single layer with some overlap. This helps heat reach each potato evenly.
- Cover the dish: Baking with foil traps steam, cooking potatoes gently without drying them out. Remove foil at the end to brown the top.
- Bake low and slow: Cooking at moderate temperature allows the sauce to thicken and the potatoes to cook thoroughly without turning mushy.
Following these tips will give you nice, tender slices that hold their shape under creamy cheese. It’s one of those recipes that’s easy once you get the technique right!
Equipment You’ll Need
- 9×13-inch baking dish – I line mine with butter to prevent sticking and make serving easier.
- Mandoline or sharp knife – helps slice potatoes evenly so they cook uniformly.
- Large saucepan – perfect for making the cheese sauce and stirring everything together.
- Whisk – keeps the sauce smooth without lumps.
- Oven mitts – safety first when handling hot dishes!
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or mozzarella for a milder flavor and meltiness.
- Add cooked bacon bits or ham between layers for a smoky, meaty twist.
- Mix in sautéed mushrooms or caramelized onions for extra depth and texture.
- Include fresh herbs like thyme or rosemary in the sauce for a fragrant touch.
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 3 lbs russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional for extra richness)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional)
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
Overall, this recipe takes about 20-30 minutes for preparation and slicing, plus 1 hour and 10-15 minutes of baking time. Don’t forget to allow an extra 10 minutes for the dish to rest before serving. Planning ahead helps the layers set and makes slicing easier.
Step-by-Step Instructions:
1. Prepare the Oven and Potatoes:
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish well. Peel your potatoes and slice them thinly—about 1/8-inch thick is perfect. To keep the slices from turning brown, set them in a bowl of cold water while you prepare the sauce.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until it smells wonderful. Next, whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. Slowly pour in the warmed milk and cream, whisking continuously until the sauce thickens smoothly, about 5 to 7 minutes. Remove the pan from heat, then stir in 1½ cups of cheddar cheese, salt, pepper, and nutmeg if you like. Keep stirring until the cheese melts and your sauce is creamy.
3. Layer and Bake the Potatoes:
Drain your potato slices and gently pat them dry with paper towels. Spread half of the slices evenly in your prepared dish. Pour half of the cheese sauce evenly over the potatoes. Add the remaining potato slices on top, then pour the rest of the sauce over them. Sprinkle the remaining cheddar and the Gruyère cheese evenly on the top. Cover the dish tightly with foil.
Bake covered for 45 minutes. After that, remove the foil and bake for another 25 to 30 minutes until the potatoes are tender and the top is golden and bubbly. Let the dish rest for about 10 minutes before serving—it helps the sauce to thicken and settle.
4. Serve and Enjoy:
Optional: Garnish your scalloped potatoes with fresh thyme sprigs to add a lovely touch of color and flavor. Serve warm and watch everyone enjoy this cheesy, comforting dish!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes to get the right texture. If you must use frozen, thaw them completely and pat dry before layering to avoid excess moisture making the dish watery.
Can I Prepare Cheesy Scalloped Potatoes Ahead of Time?
Yes! Assemble the dish up to step 11, cover tightly, and refrigerate for up to 24 hours. When ready, bake covered for 45 minutes, then uncover and bake until bubbly and golden.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the creamy texture.
Can I Make This Recipe Dairy-Free?
You can substitute the milk and cream with unsweetened plant-based alternatives like almond or oat milk, and use dairy-free cheese shreds. Keep in mind the sauce may be less rich.