Cheesy Scalloped Potatoes

These Cheesy Scalloped Potatoes are creamy, comforting, and layered with rich, melty cheese in every bite. Thinly sliced potatoes are baked in a smooth, flavorful cheese sauce until tender and golden on top, creating the ultimate classic side dish. Perfect for holiday dinners, family gatherings, or cozy Sunday meals, this easy cheesy scalloped potatoes recipe is always a crowd favorite.

Another great potato side dish is our Baked Cheddar Hashbrown Casserole; it is great for the holidays too! Our Duchess Potatoes or Potato Leek Gratin will be sure to impress. 

Cheesy Scalloped Potatoes are a classic side dish that really makes a dinner special. Rich, comforting, and always a welcome sight are scalloped potatoes coming hot and bubbly out of the oven.

We recently had a big ham, and what goes better with that than these potatoes? They are also great with steak, chops, chicken, turkey, and more. 

Gratin is a great technique to make a dish look over-the-top delicious. Whether it is cheese, breadcrumbs, egg or butter, all of them give you a gorgeous browned appetizing topping to first appeal to the eyes!

Cheesy Scalloped Potato Ingredients

I have tried to lighten up scalloped potatoes, and you kind of end up with a watery mess.

I am using 3% milk, though, instead of cream, and this gives you a perfect saucy, satisfying potato with a few lower calories, but with all that cheese, it is kind of a losing battle!!

For The Holidays or Anytime

You must agree that this is very tantalizing looking. Is there anything better than cheddar and potatoes to make you feel all wonderful inside? A true indulgence that is worth every calorie. 

Why wait for the holidays when you can dive right into this at any time? I like adding some chicken stock in place of some of the milk.

With this, you are just amping up the flavor profile even more. Keep the spices fairly simple, though; salt, pepper, paprika, and garlic are all you need.

A quick sprinkle of parsley gives the dish the added color in the end. 

How to Make Cheesy Scalloped Potatoes

Preheat oven to 400F. Grease a 9×13″ pan or equivalent and set aside.

In a medium saute pan, add the butter and saute the onion over medium heat for about 4 min. Add the garlic and saute for another 1-2 min. Stir in the flour and cook, stirring for 1 min.

Whisk in the stock and milk slowly. Add in the salt, pepper, and paprika. Continue to whisk until mixture bubbles and thickens. Remove from heat and set aside.

Have all ingredients prepared (mise en place) and then peel and slice the potatoes into 1/8″ slices. I like to use a mandoline for this. Place half of the potatoes in the bottom of the greased pan. Salt and pepper. Top with 1/2 the sauce and 1 cup of cheddar cheese.

Repeat the layers. Bake for 30-40 min. with the cover on or aluminum foil. Then remove the lid or foil and bake for 30 min. or until bubbly, browned and the potatoes are tender.

Let sit for 10-15 min. so the sauce thickens and the dish firms up. Sprinkle with parsley.

This spring/summer, when you have a cooler day, pop these into the oven, man, they would go crazy good with a steak. Reminds me of something you would get at a nice steak house like Ruth’s Chris.

Leftovers also freeze well to make a quick, yummy side again for another day.

Recipe Pro Tips

Tips for the Best Scalloped Potatoes

Slice the Potatoes Evenly

Use a mandoline or sharp knife to cut thin, uniform slices so the potatoes cook evenly.

Choose a Good Melting Cheese

Cheddar, Gruyère, Monterey Jack, or a blend melts smoothly and adds rich flavor.

Make a Smooth Cheese Sauce

Start with a butter that you cooked the onions and garlic in, and then add flour to make a roux; slowly whisk in milk or cream to avoid lumps.

Season Every Layer

Lightly season the potato layers with salt and pepper so the flavor runs throughout the dish.

Add Extra Flavor

Onions, garlic, or fresh herbs like thyme add depth and make the dish more aromatic.

Cover, Then Uncover

Bake covered for the first portion to cook the potatoes through, then uncover to get that golden cheesy top.

Grease the Baking Dish

Butter the dish well so the potatoes don’t stick, and the edges caramelize nicely.

Let It Rest Before Serving

Allow the casserole to rest for about 10 –15 minutes so the sauce thickens and the layers hold together.

Add a Crispy Finish

A sprinkle of extra cheese or breadcrumbs on top can create a delicious golden crust.

Slide this recipe into your repertoire, and you will be getting rave reviews!! Bon Appétit!!

Pin it HERE!!

Pin it HERE!!

Cheesy Scalloped Potatoes

Tara Noland

Made with simple ingredients like potatoes, butter, milk and cheese, these homemade scalloped potatoes with cheese deliver a rich flavor with a perfectly creamy texture.

4.66 from 50 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Additional Time 40 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Side Dish

Cuisine American

Servings 12 servings

Calories 240 kcal

Video

Ingredients

 

• 3 Tbsp. butter
• 1 medium onion diced
• 2 tsp. garlic minced
• 3 Tbsp. flour
• 1/2 cup chicken or vegetable stock
• 2 cups 3% milk
• 1 tsp. salt or to taste
• 1/2 tsp. black pepper or to taste
• 1/2 tsp. paprika
• 3-4 lbs. russet potatoes
• 2 cups cheddar cheese grated (I like to use aged cheddar)
• Parsley for garnish

Instructions

 

• Preheat oven to 400F.
• Grease a 9×13" pan or equivalent and set aside.
• In a medium saute pan, add the butter and saute the onion over medium heat for about 4 min. Add the garlic and saute for another 1-2 min. Stir in the flour and cook, stirring for 1 min. Whisk in the stock and milk slowly. Add in the salt, pepper, and paprika. Continue to whisk until mixture bubbles and thickens. Remove from heat and set aside.
• Have all ingredients prepared (mise en place) and then peel and slice the potatoes into 1/8" slices. I like to use a mandoline for this. Place half of the potatoes in the bottom of the greased pan. Salt and pepper. Top with 1/2 the sauce and 1 cup of cheddar cheese. Repeat. Bake for 30-40 min. with the cover on or aluminum foil. Then remove the lid or foil and bake for 30 min. or until bubbly, browned and the potatoes are tender.
• Let sit for 10-15 min. so the sauce thickens and the dish firms up. Sprinkle with parsley.

Equipment

Le Creuset Tri-Ply Stainless Steel Saucier Pan with Lid and Helper Handle, 3.5-Quart

Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish, Cerise (Cherry Red)

Adjustable Mandoline Slicer for Kitchen, Stainless Steel

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 240kcalCarbohydrates: 27gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 32mgSodium: 342mgPotassium: 588mgFiber: 2gSugar: 3gVitamin A: 451IUVitamin C: 7mgCalcium: 205mgIron: 1mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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