Cheesy scalloped potatoes are a classic baked side dish made with thinly sliced potatoes layered in a rich, creamy cheese sauce. This recipe focuses on even slicing, a smooth roux-based sauce, and plenty of melted cheddar for a comforting, crowd-pleasing dish.
A Quick Look at the Recipe
✅ Recipe Name: Cheesy Scalloped Potatoes
🕒 Ready In: ~1 hour
👪 Serves: 8 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Russet potatoes, cheddar cheese, milk, butter, onion
📖 Dietary Info: Vegetarian
👌 Difficulty: Medium - make sauce and layer
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The potatoes are layered with a homemade cheese sauce made from butter, onion, garlic, milk, and cheddar, then baked until tender and bubbly. Covering the dish for most of the bake ensures the potatoes cook through before finishing golden on top.
If you enjoy hearty potato sides like this, you might also like our Twice Baked Sweet Potatoes, Carrot Mashed Potatoes, or French Onion Potatoes. These dishes pair well with roasted meats, holiday meals, or family dinners.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Cheesy Scalloped Potatoes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Cheesy Scalloped Potatoes:
- Recipe Notes & Tips:
- How to Store:
- Cheesy Scalloped Potatoes FAQs:
- More Potato Recipes You'll Love
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- Scalloped Potatoes
Why You'll Love Cheesy Scalloped Potatoes:
Ultra Creamy Texture: Thinly sliced potatoes bake up tender as they soak in a rich, homemade cheese sauce.
Classic Comfort Food: This is a timeless side dish that feels familiar, cozy, and satisfying.
Rich Cheddar Flavor: Plenty of melted cheddar adds bold flavor throughout every layer.
Perfect for Gatherings: A dependable crowd-pleaser that works for family dinners or larger meals.
Make-Ahead Friendly: Can be assembled in advance and baked when you're ready to serve.
Key Ingredients:
- russet potatoes. Their high starch content makes the sauce creamy and helps thicken as it bakes. Slice evenly so they cook at the same rate.
- onion. Brings sweetness and depth of flavor once sautéed. Yellow or white onions both work.
- milk. Whole milk makes the creamiest sauce. For extra richness, replace part of the milk with heavy cream.
- cheddar cheese. Sharp cheddar gives bold flavor. You can mix with Gruyère or mozzarella for variation.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a Different Cheese: Swap cheddar for Gruyère, Colby Jack, or a mix of cheeses for a different flavor profile.
- Add Fresh Herbs: Stir in chopped thyme or rosemary to the sauce for extra depth.
- Make It Lighter: Use whole milk or half-and-half instead of milk for a slightly lighter texture (the sauce will be thinner).
- Add Protein: Layer in cooked ham or bacon between the potatoes for a heartier dish.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to thicken the sauce.
How to Make Cheesy Scalloped Potatoes:
- Preheat the oven to 400 degrees. Grease a 9x13 baking dish with butter and set aside.
- Peel and thinly slice 3 pounds of russet potatoes. The slices should be about ⅛ inch thick for even cooking.
- In a medium saucepan, melt the butter over medium heat. Add the sliced onions and sauté until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the flour and stir to coat to make the roux. Slowly whisk in the flour until there are no more lumps. Add the salt and pepper then continue to cook until the sauce begins to thicken.
- Remove the sauce from heat and add in the shredded cheese. Stir until completely melted and smooth.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour a spoonful of sauce over the layer making sure it's evenly covered. Add another layer of potatoes then sauce and continue the layers until all the ingredients are used. Add any leftover cheese to the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
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Recipe Notes & Tips:
- Slice Potatoes Evenly: Aim for about ⅛-inch thick slices so the potatoes cook through evenly without becoming mushy.
- Cook the Roux Fully: Let the butter and flour cook briefly before adding milk to avoid a raw flour taste and ensure a smooth sauce.
- Whisk Constantly: Slowly whisking in the milk helps prevent lumps and creates a creamy, uniform cheese sauce.
- Cover First, Then Uncover: Baking covered allows the potatoes to soften; uncovering at the end creates a golden, bubbly top.
- Rest Before Serving: Let the dish rest for 10 minutes after baking so the sauce thickens slightly and slices hold together better.
How to Store:
Refrigerator: Store cooled scalloped potatoes in an airtight container for up to 4 days.
Reheating: Warm in a 350°F oven, covered with foil, for 20-25 minutes until heated through. You can also reheat individual portions in the microwave.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Cheesy Scalloped Potatoes FAQs:
To keep cheesy scalloped potatoes from being runny, fully thicken the sauce on the stovetop before layering and bake the dish covered first, then uncovered. Letting the casserole rest after baking also helps the sauce set.
No, the potatoes do not need to be cooked beforehand. Thinly sliced raw potatoes will cook through in the oven as long as the dish is baked covered for most of the cooking time.
Yes, cheesy scalloped potatoes can be assembled ahead of time and refrigerated for up to 24 hours before baking. Let the dish sit at room temperature for about 20 minutes before baking to ensure even cooking.
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Scalloped Potatoes
Ingredients
Instructions
- Preheat the oven to 400 degrees. Grease a 9x13 baking dish with butter and set aside.
- Peel and thinly slice 3 pounds of russet potatoes. The slices should be about ⅛ inch thick for even cooking.
- In a medium saucepan, melt the butter over medium heat. Add the sliced onions and sauté until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the flour and stir to coat to make the roux. Slowly whisk in the flour until there are no more lumps. Add the salt and pepper then continue to cook until the sauce begins to thicken.
- Remove the sauce from heat and add in the shredded cheese. Stir until completely melted and smooth.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour a spoonful of sauce over the layer making sure it's evenly covered. Add another layer of potatoes then sauce and continue the layers until all the ingredients are used. Add any leftover cheese to the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
Nutrition
Notes
- Slice Potatoes Evenly: Aim for about ⅛-inch thick slices so the potatoes cook through evenly without becoming mushy.
- Cook the Roux Fully: Let the butter and flour cook briefly before adding milk to avoid a raw flour taste and ensure a smooth sauce.
- Whisk Constantly: Slowly whisking in the milk helps prevent lumps and creates a creamy, uniform cheese sauce.
- Cover First, Then Uncover: Baking covered allows the potatoes to soften; uncovering at the end creates a golden, bubbly top.
- Rest Before Serving: Let the dish rest for 10 minutes after baking so the sauce thickens slightly and slices hold together better.
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