Get ready for the ultimate comfort food experience with these cheesy scalloped potatoes!
This isn’t just any side dish – it’s layers of tender, sliced potatoes bathed in a rich, creamy sauce and topped with perfectly melted cheese that forms that irresistible golden crust we all fight over.
Whether served alongside a holiday roast or as the star of a cozy Sunday dinner, these potatoes will have everyone asking for seconds!
What you will love about these scalloped potatoes
When I think of the perfect scalloped potatoes, I think of that moment when you cut into them and the creamy sauce oozes between those perfectly tender potato slices.
That’s exactly what this recipe delivers! The sauce is velvety smooth – no grainy, separated cheese sauce here – and it’s infused with just the right amount of seasoning to complement the natural sweetness of the potatoes.
You’re going to LOVE how this recipe transforms simple ingredients into something truly spectacular.
These scalloped potatoes feel fancy enough for holiday gatherings but are straightforward enough for a weeknight treat when you need some serious comfort food. The best part? You probably have most of the ingredients in your kitchen right now!
All I know is, once you’ve mastered this technique, you’ll never reach for a boxed potato side dish again.
These cheesy scalloped potatoes will become your signature dish – the one everyone expects you to bring to potlucks and family gatherings. And trust me, you won’t mind one bit because they’re that good!
Ingredients for Cheesy Scalloped Potatoes
Potatoes: For this recipe, you want to use starchy russet potatoes or all-purpose Yukon Golds. Their starch content helps thicken the sauce while maintaining their shape during baking. Choose potatoes that are uniform in size for the most even cooking, and slice them to an even 1/8-inch thickness for the perfect texture.
Butter: Real butter creates the base of our roux, providing richness and that incomparable buttery flavor. Unsalted butter is preferred so you can control the salt level in the dish.
Flour: All-purpose flour works with the butter to create a roux that thickens our sauce perfectly. This ensures your scalloped potatoes are creamy, not watery.
Milk and Heavy Cream: This combination creates the perfect balance of richness and silky texture. The milk lightens up the heavy cream, but we still get that luxurious mouthfeel that makes scalloped potatoes so satisfying.
Cheese: A combination of sharp cheddar and Gruyère gives these potatoes the perfect flavor profile. The cheddar provides that classic cheesy flavor and beautiful color, while the Gruyère adds a sophisticated nuttiness and melts beautifully into the sauce.
Onion: Finely diced onion adds a subtle aromatic flavor that permeates the entire dish. When cooked in the butter before making the roux, it becomes sweet and mellow.
Garlic: Fresh minced garlic adds depth and warmth to the sauce. It’s subtle but makes a significant difference in the overall flavor profile.
Seasonings: The combination of salt, pepper, thyme, and a touch of nutmeg enhances the natural flavors of the potatoes and cheese without overwhelming them. The nutmeg might seem unusual, but it’s a classic addition to cream sauces that adds a wonderful warmth.
Optional Ingredients
Bacon – For an extra layer of flavor, add cooked, crumbled bacon between the potato layers or sprinkled on top before baking. The smoky saltiness works beautifully with the creamy potatoes.
Fresh herbs – While dried thyme works perfectly in this recipe, fresh thyme, rosemary, or a combination of herbs can be used for a more vibrant flavor, especially when entertaining.
Breadcrumb topping – For an extra crispy top, mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese before baking.
How to make perfect Cheesy Scalloped Potatoes
Step 1- Begin by preheating your oven to 350°F and generously buttering a 9×13 inch baking dish. This ensures the potatoes won’t stick and adds extra flavor to the edges.
Step 2- Peel the potatoes and slice them to an even 1/8-inch thickness using a sharp knife or mandoline slicer. A mandoline makes this process much easier and creates perfectly even slices, but be extremely careful and use the guard to protect your fingers.
Step 3- Place the sliced potatoes in a large bowl of cold water as you work to prevent them from browning. Once all potatoes are sliced, drain them well and pat dry with paper towels. Excess moisture will make your sauce watery.
Step 4- In a large saucepan, melt the butter over medium heat. Add the finely diced onion and cook until soft and translucent but not browned, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 5- Sprinkle the flour over the onion and garlic mixture, stirring constantly. Cook for 1-2 minutes to remove the raw flour taste, creating a smooth paste (roux). The roux should be pale gold in color, not brown.
Step 6- Very gradually whisk in the milk and cream, starting with just a little at a time to prevent lumps. Once all the liquid is incorporated, bring the mixture to a gentle simmer, stirring constantly as it thickens. This should take about 3-5 minutes.
Step 7- Once the sauce has thickened enough to coat the back of a spoon, remove it from the heat. Stir in two-thirds of the cheese, reserving the rest for topping. Add the salt, pepper, dried thyme, and nutmeg, stirring until the cheese is completely melted and the sauce is smooth.
Step 8- Layer one-third of the potatoes in the bottom of the prepared baking dish, slightly overlapping the slices. Pour one-third of the cheese sauce over the potatoes, ensuring they’re evenly covered. Repeat these layers twice more, finishing with sauce.
Step 9- Sprinkle the reserved cheese over the top layer. This will create that irresistible golden, cheesy crust that everyone loves.
Step 10- Cover the dish tightly with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 30-40 minutes until the potatoes are fork-tender and the top is bubbling and golden brown.
Step 11- Allow the scalloped potatoes to rest for 15 minutes before serving. This resting time is crucial as it allows the sauce to thicken further and makes serving much easier.
Alternative Make-Ahead Method
These scalloped potatoes can be prepared up to 24 hours in advance. Complete all steps up to the baking stage, then cover and refrigerate. When ready to bake, let the dish sit at room temperature for 30 minutes, then bake as directed, adding an extra 15 minutes to the covered baking time since you’re starting with cold potatoes.
Tips
Uniform potato slices – The key to evenly cooked potatoes is consistent thickness. A mandoline slicer is invaluable for this task, but if using a knife, take your time to get the slices as even as possible.
Dry your potatoes – After soaking and rinsing the potato slices, make sure to pat them thoroughly dry. Excess moisture will dilute your carefully crafted sauce.
Low and slow – Don’t rush the baking process by increasing the temperature. Low, slow cooking ensures the potatoes become tender without the sauce breaking or burning.
Check for doneness – Insert a knife into the center of the dish – it should slide through the potatoes easily with no resistance. If there’s any firmness, continue baking with the foil back on to prevent over-browning the top.
Rest before serving – That 15-minute rest after baking isn’t optional! It allows the sauce to set up so you get perfect, neat servings rather than a sloppy mess.
Substitutions
Make it lighter – You can substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich. Alternatively, use whole milk instead of the cream/milk combination.
Different cheeses – While cheddar and Gruyère are my favorite combination, you can experiment with other melty cheeses like fontina, gouda, or monterey jack. Avoid very hard cheeses or those that don’t melt well.
Gluten-free option – Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Use 2 tablespoons of cornstarch mixed with cold milk to create a slurry if using instead of flour.
What to serve with Cheesy Scalloped Potatoes
Glazed ham – The sweet and savory flavors of a honey or maple glazed ham perfectly complement the richness of these potatoes.
Beef tenderloin – For a luxurious meal, pair these potatoes with a perfectly cooked beef tenderloin. The simple elegance of the beef lets the potatoes shine.
Roasted vegetables – Balance the richness with simply roasted green vegetables like asparagus, Brussels sprouts, or broccoli. The slight bitterness of these veggies cuts through the creaminess of the potatoes.
Storage, Freezing and Reheating
Storage instructions:
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. The sauce may thicken considerably when chilled, but this is normal.
Reheating:
For best results, reheat scalloped potatoes in a 325°F oven, covered with foil, for about 20 minutes or until heated through. Individual portions can be microwaved, covered with a damp paper towel, at 50% power until warm.
Freezing:
While you can freeze scalloped potatoes, the texture of the sauce may change slightly upon thawing. To freeze, cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQ’s
Why are my scalloped potatoes still hard after baking?
This typically happens when the potato slices are too thick or if the oven temperature is too high, causing the top to brown before the potatoes are tender. Make sure your slices are no thicker than 1/8-inch and that you’re baking at 350°F, not higher. Also, ensure the dish is covered with foil for the first portion of baking to trap moisture and help cook the potatoes.
How do I prevent my cheese sauce from breaking or becoming grainy?
A broken sauce usually results from overheating or using pre-shredded cheese (which contains anti-caking agents). Always remove the pot from heat before adding cheese, and stir until just melted. Use freshly grated cheese for the smoothest results. If your sauce does break, sometimes whisking in a small amount of lemon juice can help bring it back together.
Can I use red potatoes instead of russet or Yukon Gold?
While you can use red potatoes, they’re waxier and contain less starch, so your sauce might not thicken as nicely. If using red potatoes, you might want to add an extra tablespoon of flour to your roux to compensate for the lower starch content.
Why does my sauce seem too thin before baking?
Don’t worry if the sauce seems a bit thin before baking! The starch from the potatoes will release during baking and help thicken the sauce further. If after baking the sauce is still too thin, you likely need more flour in your roux or your potatoes were very wet when added to the dish.
Scalloped Potatoes
Ingredients
- 3 pounds russet or Yukon Gold potatoes
- 1/4 cup 4 tablespoons unsalted butter
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheese 1 cup sharp cheddar + 1 cup Gruyère, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 2 tablespoons fresh parsley chopped (for garnish, optional)
Instructions
- Preheat oven to 350°F. Butter a 9x13 inch baking dish.
- Peel potatoes and slice to 1/8-inch thickness using a mandoline or sharp knife. Place slices in cold water as you work, then drain well and pat dry with paper towels.
- In a large saucepan, melt butter over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds more until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes to cook the flour.
- Gradually whisk in the milk and cream, a little at a time, ensuring there are no lumps. Bring to a gentle simmer and cook, stirring constantly, until thickened enough to coat the back of a spoon, about 3-5 minutes.
- Remove from heat and stir in 1 1/3 cups of the cheese mixture until melted. Add salt, pepper, thyme, and nutmeg. Taste and adjust seasonings if needed.
- Layer one-third of the potatoes in the prepared baking dish, slightly overlapping. Pour one-third of the cheese sauce over the potatoes. Repeat two more times with remaining potatoes and sauce.
- Sprinkle the remaining 2/3 cup cheese over the top. Cover tightly with aluminum foil.
- Bake for 45 minutes, then remove foil and bake for an additional 30-40 minutes until potatoes are tender and top is golden brown and bubbling.
- Allow to rest for 15 minutes before serving. Garnish with fresh parsley if desired.