Cheesy Scalloped Potatoes are a perfect comfort food classic that combines tender, thinly sliced potatoes baked in a rich, creamy cheese sauce until golden and bubbly. The cheesy goodness paired with the soft potatoes creates a dish that’s both simple and satisfying, making it a favorite side for family dinners or holiday meals.
I love making this dish because it’s easy to prepare but feels special every time. One tip I always follow is to use a sharp cheddar cheese for that nice punch of flavor, and don’t rush the baking—waiting for that beautiful golden crust to form is worth it. It’s one of those dishes that gets better as it sits, so leftovers are always a treat the next day.
My favorite way to serve cheesy scalloped potatoes is alongside roast chicken or a juicy steak, but honestly, it works well with almost anything. It’s a dish that feels warm and welcoming—whenever I make it, people ask for seconds, which says a lot about how much everyone loves it!
Key Ingredients & Substitutions for Cheesy Scalloped Potatoes
Yukon Gold Potatoes: These potatoes hold their shape well and have a creamy texture. You can substitute with Russet potatoes, but they may be a bit less creamy and more starchy.
Butter and Flour: These create a roux to thicken your cheese sauce. For a dairy-free option, use olive oil and gluten-free flour or cornstarch.
Milk: Whole milk makes the sauce creamy. You can use 2% or even half-and-half for extra richness. For dairy-free, try almond or oat milk but pick unsweetened versions.
Sharp Cheddar Cheese: Sharp cheddar adds a nice tang and meltiness. Use Gouda, Monterey Jack, or a blend of cheeses if you want a different flavor.
Seasonings: Salt, pepper, and garlic powder enhance flavor. Fresh herbs like thyme or parsley add a fresh touch on top.
How Do You Get Perfectly Tender Potatoes with a Golden Cheese Top?
The key is slicing the potatoes thin and layering them evenly. Thin slices ensure they cook through nicely. Using warmed milk in the sauce helps it thicken smoothly without lumps.
- Make the roux by cooking butter and flour until bubbly, then whisk in warm milk slowly to avoid clumps.
- Layer potatoes and cheese sauce carefully so every slice is coated.
- Cover with foil for the first part of baking. This traps moisture so potatoes cook evenly and don’t dry out.
- Remove foil near the end to brown the cheese on top. Watch closely so it doesn’t burn.
- Let the dish rest after baking. It thickens as it cools and makes serving easier.
These simple steps help you get creamy, tender potatoes below a perfectly golden, cheesy crust every time.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits all the potatoes nicely and bakes evenly.
- Medium saucepan – perfect for making the cheese sauce without getting overwhelmed.
- Whisk – helps smooth out the roux and cheese sauce quickly and evenly.
- Sharp knife and cutting board – makes slices thin and uniform, so everything cooks evenly.
- Aluminum foil – covers the dish to trap steam during baking, ensuring tender potatoes.
Flavor Variations & Add-Ins
- Use Gruyère or mozzarella cheese instead of cheddar for a different cheesy flavor and meltiness.
- Mix in cooked bacon bits or sautéed onions for extra flavor and texture.
- Add thinly sliced ham or cooked chicken layers for a hearty, meaty version.
- Stir in some chopped fresh herbs like thyme or rosemary into the cheese sauce for more aroma.
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
You’ll spend about 15-20 minutes prepping the potatoes and sauce, then about 1 hour and 15 minutes baking time. After baking, allow about 10 minutes for the dish to rest and thicken before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish well with butter or cooking spray so nothing sticks.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook it for 1-2 minutes, whisking constantly until the mixture is bubbly and lightly golden—this is called a roux. Then slowly pour in the warm milk while whisking continuously. Keep whisking until the sauce thickens and just starts to boil, about 5-7 minutes. Remove from heat, then stir in 1 ½ cups of shredded cheddar cheese until it melts smoothly. Add salt, pepper, and garlic powder if you like for extra flavor.
3. Assemble and Bake the Dish:
Place half of the potato slices in a single layer at the bottom of your baking dish. Pour half of the cheese sauce over the potatoes and spread it evenly. Add the rest of the potatoes in another layer, then pour the remaining cheese sauce on top. Finally, sprinkle the leftover ½ cup shredded cheddar evenly over everything.
Cover the dish tightly with foil and bake for 45 minutes. After that, remove the foil and bake for another 30-40 minutes until the top is nicely browned and bubbly, and the potatoes feel tender when you poke them with a fork.
4. Let It Rest and Garnish:
Once out of the oven, let your scalloped potatoes sit for about 10 minutes. This helps the sauce thicken and makes it easier to serve. If you like, sprinkle fresh thyme or parsley over the top for a pretty, fresh touch. Then dig in and enjoy your warm, cheesy comfort dish!
Can I Use Frozen Potatoes for Scalloped Potatoes?
It’s best to use fresh potatoes because frozen ones release extra moisture, which can make the dish watery. If you must use frozen, thaw them completely and pat dry before assembling.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Yes! Assemble the dish up to the baking step, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake as directed—just add a few extra minutes if baking from cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covering to retain moisture and avoid drying out.
Can I Substitute Other Cheeses?
Absolutely! Gruyère, mozzarella, or Monterey Jack all work great if you want a different flavor or meltiness. Just make sure the cheese melts well and complements the dish.