Cheesy Scalloped Potatoes – Cozy, Creamy, and Crowd-Pleasing
There’s something deeply comforting about a bubbling dish of cheesy scalloped potatoes. Thin, tender potato slices tucked into a rich, creamy sauce and baked until golden—this is simple cooking at its best. It’s the kind of side that steals the show, whether you’re serving a holiday roast or a weeknight chicken dinner.
The texture is silky, the flavor is savory and mellow, and the crispy edges are impossible to resist. If you’re looking for a reliable, no-fuss recipe that always gets compliments, this is it.
Cheesy Scalloped Potatoes - Cozy, Creamy, and Crowd-Pleasing
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C).Grease a 9x13-inch baking dish with butter or olive oil. Set aside.
- Slice the potatoes: Using a mandoline or a sharp knife, slice potatoes into 1/8-inch rounds. Keep slices similar in thickness so they cook evenly.
- Sauté the aromatics: In a medium saucepan, melt 4 tablespoons butter over medium heat.Add sliced onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in the garlic and cook 30 seconds.
- Make the roux: Sprinkle flour over the onions and stir for 1 minute to cook off the raw taste.The mixture will look pasty—this is good.
- Add milk and cream: Slowly whisk in the milk and cream. Keep whisking as it thickens to a smooth, velvety sauce, 3–5 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg if using.
- Stir in cheese: Remove from heat and add 1 1/2 cups cheddar and 1/2 cup Gruyère.Stir until melted and silky. Taste and adjust seasoning.
- Layer the potatoes: Arrange a third of the potato slices in the baking dish, slightly overlapping. Sprinkle lightly with salt, pepper, and thyme if using.Spoon over a third of the cheese sauce. Repeat two more times, finishing with sauce.
- Top with remaining cheese: Sprinkle the remaining cheddar and Gruyère over the surface for a browned, bubbly crust.
- Bake covered, then uncovered: Cover the dish tightly with foil and bake 35 minutes. Remove foil and bake another 20–30 minutes, until the top is golden and a knife slips through the layers easily.
- Rest before serving: Let the dish sit for 10–15 minutes.This helps the sauce set so slices hold together nicely.
What Makes This Recipe So Good
- Classic flavor with real ingredients: Butter, cream, cheese, and onions bring rich flavor without shortcuts or artificial ingredients.
- Perfectly tender layers: Thinly sliced potatoes cook into soft, creamy tiers with a lightly crisped top.
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready. It also reheats beautifully.
- Customizable: Swap cheeses, add herbs, or incorporate ham or bacon—this base adapts to your taste.
- Comfort food done right: A warm, golden casserole that feels special yet uses pantry staples.
Shopping List
- Russet or Yukon Gold potatoes (about 3 pounds), peeled if you prefer
- Yellow onion (1 medium), thinly sliced
- Garlic (2–3 cloves), minced
- Unsalted butter (4 tablespoons)
- All-purpose flour (3 tablespoons)
- Whole milk (2 cups)
- Heavy cream (1 cup)
- Sharp cheddar cheese (2 cups grated)
- Gruyère or Swiss cheese (1 cup grated)
- Salt and black pepper
- Ground nutmeg (a pinch, optional)
- Fresh thyme (1–2 teaspoons chopped, optional)
- Olive oil or butter for greasing the baking dish
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C).Grease a 9×13-inch baking dish with butter or olive oil. Set aside.
- Slice the potatoes: Using a mandoline or a sharp knife, slice potatoes into 1/8-inch rounds. Keep slices similar in thickness so they cook evenly.
- Sauté the aromatics: In a medium saucepan, melt 4 tablespoons butter over medium heat.Add sliced onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in the garlic and cook 30 seconds.
- Make the roux: Sprinkle flour over the onions and stir for 1 minute to cook off the raw taste.The mixture will look pasty—this is good.
- Add milk and cream: Slowly whisk in the milk and cream. Keep whisking as it thickens to a smooth, velvety sauce, 3–5 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg if using.
- Stir in cheese: Remove from heat and add 1 1/2 cups cheddar and 1/2 cup Gruyère.Stir until melted and silky. Taste and adjust seasoning.
- Layer the potatoes: Arrange a third of the potato slices in the baking dish, slightly overlapping. Sprinkle lightly with salt, pepper, and thyme if using.Spoon over a third of the cheese sauce. Repeat two more times, finishing with sauce.
- Top with remaining cheese: Sprinkle the remaining cheddar and Gruyère over the surface for a browned, bubbly crust.
- Bake covered, then uncovered: Cover the dish tightly with foil and bake 35 minutes. Remove foil and bake another 20–30 minutes, until the top is golden and a knife slips through the layers easily.
- Rest before serving: Let the dish sit for 10–15 minutes.This helps the sauce set so slices hold together nicely.
Keeping It Fresh
- Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat, covered, at 350°F until hot, then uncover for a few minutes to re-crisp the top.
- Freeze: For best texture, freeze after baking and cooling. Wrap tightly and freeze up to 2 months.Thaw overnight in the fridge, then reheat at 350°F, covered, until warmed through.
- Make ahead: Assemble up to 24 hours early. Cover and refrigerate. Add 5–10 minutes to the bake time if starting cold.
- Leftover magic: Pan-fry a chilled square in a little butter to crisp the edges.Great with fried eggs or a fresh green salad.
Health Benefits
- Potatoes provide potassium and fiber: When you leave some peel on, you keep more fiber. Potassium supports healthy blood pressure and muscle function.
- Calcium and protein from dairy: The milk, cream, and cheese deliver calcium for bone health and protein for satiety.
- Portion control matters: This is a richer side, so a modest serving goes a long way. Balance the plate with lean protein and vegetables.
- Smart swaps are easy: Use part milk and part low-sodium broth, and choose reduced-fat cheese to lighten things without sacrificing taste too much.
Common Mistakes to Avoid
- Slicing too thick: Thick slices take longer and may stay firm.Aim for 1/8 inch for even cooking.
- Skipping the roux: Adding dairy without thickening can cause a runny sauce that breaks. The flour-butter base keeps it creamy.
- Undersalting the layers: Potatoes are bland without enough seasoning. Season lightly between layers and taste your sauce.
- Overbaking uncovered: The top can burn before the center softens.Bake covered first, then uncover to brown.
- Using only pre-shredded cheese: Bagged shreds can be coated with anti-caking agents that affect melting. Mix in some freshly grated cheese for a smoother sauce.
Alternatives
- Lighter version: Use 2 1/2 cups 2% milk plus 1/2 cup cream, and reduce cheese by 1/2 cup. Add a spoonful of Dijon mustard for extra flavor.
- Herb-forward: Fold in chopped thyme, rosemary, and chives.Finish with a sprinkle of parsley for freshness.
- Smoky bacon: Cook 4–6 strips bacon until crisp; crumble and layer with the potatoes. Use some of the bacon fat to sauté the onions.
- Onion-free: Skip onions and use a pinch of onion powder for mild flavor without texture.
- Cheese swap: Try smoked Gouda, fontina, or Monterey Jack. A little Parmesan on top adds a nutty crust.
- Gluten-free: Replace flour with a gluten-free all-purpose blend or whisk 1 tablespoon cornstarch into cold milk before adding to the pan.
- Dairy-free: Use unsweetened oat milk and a rich, neutral dairy-free creamer.Thicken with cornstarch and finish with a good melting vegan cheese.
FAQ
What’s the best potato for scalloped potatoes?
Russet and Yukon Gold both work well. Russets are starchier and yield a softer, creamier texture, while Yukon Golds hold their shape a bit better and have a buttery flavor.
Do I need to parboil the potatoes first?
No. Thin slices cook fully in the oven, especially with the sauce.
Parboiling can make the layers mushy and harder to stack neatly.
Why is my sauce grainy or broken?
The sauce can break if overheated or if cheese is added while the sauce is boiling. Take the pan off heat before stirring in cheese, and whisk until smooth.
Can I assemble this the night before?
Yes. Cover tightly and refrigerate.
Bake straight from the fridge, adding a few minutes to the covered portion of the bake until a knife slides in easily.
How do I know it’s done?
A knife should glide through the layers without resistance, and the top should be browned and bubbling around the edges. If the top browns too fast, tent with foil.
Can I add protein to make it a main dish?
Absolutely. Fold in diced ham, cooked bacon, or shredded rotisserie chicken between layers.
Keep the amounts modest so the casserole stays cohesive.
What if I don’t have heavy cream?
Use all whole milk and extend the simmer to thicken slightly, or whisk in an extra teaspoon of flour with the roux. The result will be a bit lighter but still creamy.
Final Thoughts
Cheesy scalloped potatoes are the kind of recipe that turns a simple meal into something cozy and memorable. With a dependable sauce, evenly sliced potatoes, and a quick rest after baking, you’ll get perfect results every time.
Make it classic, dress it up with herbs, or add a smoky twist—there’s plenty of room to make it your own. Keep this one in your back pocket, because once you serve it, people will ask for it again.
