Cheesy Scalloped Potatoes are made with layers of tender, buttery potatoes and rich cheese sauce baked to perfection for the ultimate creamy comfort dish.
author’s notes
I’ll Never Forget The Day I Met Scalloped Potatoes!
Growing up, we always had potatoes with Sunday dinner. My dad made some kind of roast nearly every week, and there were always roasted or mashed potatoes on the side. The first time I tried cheesy scalloped potatoes was when I started working at a restaurant at 16.
And WOW, those potatoes BLEW my mind! I ate them until my stomach hurt, and after that, every time I could get a free meal, I swapped whatever veggie side they offered for potatoes instead.
Now they’re a staple in my home, right up there with mashed potatoes and my husband’s favorite cheesy potatoes. We can’t have a holiday without several potato dishes on the table!
Cheesy Scalloped Potatoes Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Gold Potatoes | Peel and slice evenly with a Mandoline for consistent cooking and the creamiest texture. |
| Butter & Flour | Cook together first to create a smooth base that thickens the cheese sauce without lumps. |
| Milk | Warm it slightly before adding to the roux so the sauce thickens faster and stays silky smooth. |
| Cheddar & Parmesan | Always shred your own cheese for smoother melting and the best possible flavor. |
| Seasonings (Garlic, Onion, Salt, Pepper) | Add directly to the sauce so every bite of potato has flavor throughout. |
Quick Tip
Sharp Cheddar has a stronger flavor than mild cheddar, so it stands out more in the creamy sauce and keeps these cheesy scalloped potatoes from tasting plain.
How To Make Cheesy Scalloped Potatoes
- Prep: Heat oven to 350°F and grease baking dish.
- Slice: Peel and thinly slice potatoes.
- Sauce: Make cheese sauce by whisking butter, flour, milk, and cheese until smooth.
- Combine: Stir potatoes into sauce until coated, and transfer to dish.
- Bake: Cover and bake until tender, then uncover and bake until golden and bubbly.
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Cheesy Scalloped Potatoes
Video
Equipment
- 9 x 9-inch baking pan
Ingredients
- 6 packed cups gold potatoes 2 pounds, peeled and sliced 1/8-inch thick
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups whole milk or half-and-half for extra creaminess
- 2 cups freshly shredded sharp Cheddar cheese divided (gently pack in measuring cup)
- 1/2 cup freshly grated Parmesan cheese divided, see note 1
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch (or 2-quart) baking dish with cooking spray and set aside.
- Peel, wash, and slice the potatoes into thin ⅛-inch rounds (as thick as a nickel) using a mandoline or sharp knife.
- Melt butter in a large pot over medium heat. Whisk in flour, garlic powder, onion powder, salt, and pepper. Cook, whisking constantly, for 1 minute. Gradually whisk in milk, a little at a time, until smooth with no lumps. Increase heat to medium-high and cook until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
- Remove from heat. Gradually stir in 1-1/2 cups Cheddar and 1/4 cup Parmesan, adding a small handful at a time. Stir gently after each addition until the cheese is melted and the sauce is smooth before adding more.
- Add sliced potatoes and gently toss with a rubber spatula to coat evenly without breaking the slices. Pour the mixture into the prepared baking dish and smooth into an even layer.
- Cover tightly with foil and bake for 1 hour and 15 minutes, or until the potatoes are fork-tender. Remove foil and sprinkle the remaining 1/2 cup Cheddar and 1/4 cup Parmesan evenly over the top.
- Return to the oven, uncovered, for 15–20 minutes, until the top is golden and bubbling.
- Optional: Move the oven rack to the upper-middle position and broil for 1 minute, watching very closely to prevent burning.
Recipe Notes
What To Serve With Cheesy Scalloped Potatoes:
- Main Dishes: Roasted chicken, baked ham, grilled steak, pork chops, or turkey breast
- Vegetables: Roasted asparagus, green beans, broccoli, or carrots
- Salads: Simple garden salad, Caesar salad, or an Italian salad
- Bread: Garlic bread, dinner rolls, or a crusty baguette
- Extras: Cranberry sauce or a light fruit salad for a touch of sweetness
Storage
Make Ahead: Bake the potatoes and let them cool a bit with the foil on. Add the rest of the cheese, cover well with plastic wrap, and place in the fridge.
When ready to eat, let sit at room temperature for about an hour. Cover with foil and bake at 350°F for 20–30 minutes, then uncover and bake 10–15 minutes more until hot and bubbly.
Store Leftovers: Let cool, cover tightly, and keep in the fridge for up to 4 days. Reheat in the microwave or bake at 350°F until warm.
Tips For Making Cheesy Scalloped Potatoes
- Slice evenly: Thin potato slices cook the same for the best texture.
- Shred your own cheese: It melts more smoothly and makes the sauce creamier.
- Taste as you go: Try the sauce before adding potatoes to get the flavor right.
- Use a sheet pan: It catches any sauce that spills over.
- Let it sit: Rest 10 minutes after baking so it thickens and holds together.
