Cheesy Scalloped Potatoes

These Cheesy Scalloped Potatoes are the ultimate comforting side dish. Layers of tender potatoes are smothered in a rich, flavorful cheese sauce and baked to a bubbly, golden perfection. It’s a delicious potato casserole that’s perfect any time of year.

Love this recipe? You may also enjoy my Scalloped Potatoes and Ham and Crockpot Cheesy Potatoes.

Each Christmas, my dad would make creamy scalloped potatoes to serve alongside honey-baked ham. I can still see him turn the corner from the kitchen with the glass baking dish in his hands, stained from years past and overflowing with thick and bubbly cream sauce, to our tiny round table set for four.

Scalloped Potatoes with Cheese

Rich and comforting, this cheesy scalloped potatoes recipe takes my cream-filled scalloped potatoes recipe to the next level with generous amounts of shredded cheddar and parmesan cheese. It’s rich, decadent, and my family’s favorite. This recipe is pretty saucy, especially when you take it out of the oven. I love the extra sauce, but plan on letting your potatoes rest for about 10 minutes before serving. This allows the sauce to thicken just enough so it doesn’t feel too watery.

What is the Secret to Perfect Cheesy Scalloped Potatoes?

1. Thinly slice the potatoes: Scalloped potatoes are traditionally made with uniform, thin slices (about 1/8 to 1/4-inch thick) to ensure even cooking. I highly recommend using a mandoline Slicer with a hand guard and cut-resistant gloves. Take it from someone (me!) who ended up in the ER because she decided not to use any protection while slicing potatoes for this recipe.
2. Use the correct type of potato: My go-to potato for this recipe is Yukon Gold potatoes. They’re not quite as starchy as Russet potatoes, so they tend to hold their shape better during prolonged cooking but are starchy enough to help thicken the creamy sauce. Sometimes, I’ll include a mixture of Yukon Gold and Russet potatoes.
3. Shred your own cheese: Cheese shredded directly from the block has better flavor and melts more smoothly into the cream sauce. A box grater works well for both cheddar and parmesan cheese.
4. Rest before serving: This recipe is VERY saucy when it just comes out of the oven. Allow your cheesy scalloped potatoes to rest for 10 minutes before serving. This gives the sauce time to thicken and set.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Potatoes: Yukon Gold potatoes are popular as they hold their shape better while offering a creamy finish. Russet potatoes, starchier than Yukon Golds, break down easier during cooking, ultimately resulting in a creamier texture.
• Butter & Flour: The butter adds richness and mixes with all-purpose flour to make a roux, which helps thicken the sauce.
• Onion & Garlic: For added flavor.
• Milk & Heavy cream: Used to make the dish’s creamy base and give it its luxurious texture. In this recipe, we’re mixing both whole milk and cream.
• Chicken broth: To balance the sauce.
• Salt & Black pepper: To season. You may also want to add fresh or dried herbs like thyme, rosemary, or parsley for extra flavor.
• Cheese: This recipe uses a blend of sharp cheddar and Parmesan cheese. Cheddar cheese melts beautifully and adds lots of flavor, while Parmesan cheese adds a nutty, salty, complex flavor, helping the potatoes shine. Gruyère cheese is a great alternative or third option if you really love your potatoes to be extra cheesy.

How to Make Cheesy Scalloped Potatoes

1. Preheat the oven to 350°F (377°C). Grease a large 9×13 inch casserole or baking dish with non-stick cooking spray and set aside.

2. Prepare the potatoes: Rinse the potatoes under cold running water and gently remove any dirt or debris from the skin using a vegetable brush. Dry thoroughly. Alternatively, carefully peel the potatoes using a vegetable peeler (peeling is optional). Thinly slice each potato into rounds approximately 1/8-1/4″ thick (I recommend using a mandolin for this).

• Tip: If you are using russet potatoes, transfer them to a large bowl filled with cold water after slicing. This helps prevent them from turning a rusty-orange or pinkish color due to oxidation. It’s a normal process, but the color can be quite offputting. Set the soaking potatoes aside until ready to use.

3. Make the sauce: Melt the butter in a medium saucepan or Dutch oven set over medium heat. Cook the onions until softened, stirring often, about 5 minutes. Stir in the garlic and continue to cook for an additional 1-2 minutes. Add the all-purpose flour and mix well with the onions. Cook, whisking continuously, for about 1-2 minutes to create a roux. Reduce the heat to low and slowly add the milk, whisking continuously, then add the chicken broth. Increase the heat to medium-high and bring to a simmer. Cook, stirring continuously, for a minute or so before removing from the heat. Slowly stir in the heavy cream.

4. Drain the potatoes: Just before assembly, drain the potatoes (if applicable) and pat dry with paper towels.

5. Assemble in layers: Assemble the cheesy scalloped potatoes in three layers. Each layer consists of potatoes, cream sauce, shredded cheddar, and Parmesan cheese. For example, potatoes, sauce, cheese, potatoes, sauce, cheese, potatoes, sauce, cheese (please see images). The top layer will always be cheese.

6. Bake: Tent with foil and bake for 45 minutes. Uncover and bake for an additional 35-45 minutes or until golden and bubbly around the edges.

7. Rest: Allow the potatoes to rest for 10-15 minutes before serving.

Storage and Reheating

• Cool completely before transferring leftovers to an airtight container. You may also wrap the baking dish tightly with aluminum foil. Store in the refrigerator for up to 3-5 days.
• I do not recommend freezing this cheesy scalloped potatoes recipe because of the cream sauce, cheese, and potatoes.
• Reheat in the oven in a covered baking dish until reheated, on the stovetop set over medium-low heat, or in the microwave.

More Potato Side Dishes

• Mashed Potato Casserole
• Greek Potatoes
• The Easiest Roasted Potatoes and Carrots Recipe
• Best Ever Fried Potatoes and Onions
• Garlic Roasted Potatoes
• Garlic Butter Boiled Potatoes (How to Boil Potatoes)
• Best Ever Funeral Potatoes

BROWSE all of my SIDE DISH and VEGETABLE RECIPES.