Sunny discovered Cheesy Scalloped Potatoes while watching a short holiday cooking video on YouTube. The dish came out of the oven bubbling, layered with thinly sliced potatoes in a creamy cheese sauce. She remembered her grandmother making something similar for Sunday dinners. Sunny isn’t confident with layered casseroles, and she worried about undercooking the potatoes. Still, she sliced them carefully and followed the steps. When she pulled the golden dish from the oven and saw the creamy layers, she felt proud. Now, Cheesy Scalloped Potatoes have become her favorite comfort side.
Table of Contents
Why Cheesy Scalloped Potatoes Are a Classic Favorite
The Difference Between Scalloped and Au Gratin
Cheesy Scalloped Potatoes often get confused with potatoes au gratin. While both dishes include sliced potatoes baked in sauce, scalloped potatoes traditionally use a creamy milk-based sauce without breadcrumbs. However, modern versions often include cheese, which adds richness and depth.
Because thinly sliced potatoes cook evenly in the oven, they absorb the creamy sauce beautifully. As a result, the layers become tender while the top develops a lightly golden finish.
Additionally, this dish pairs well with roasted meats, holiday meals, and family dinners.
Creamy Texture with Rich Cheese Flavor
The key to perfect Cheesy Scalloped Potatoes lies in balancing creaminess and seasoning. Heavy cream creates a velvety base, while shredded cheddar or Gruyère adds savory richness.
Meanwhile, garlic and onion provide subtle flavor beneath the cheese. When baked slowly, the sauce thickens naturally and coats each potato slice.
Because the potatoes bake gently, they turn tender without becoming mushy.
Ingredients for Cheesy Scalloped Potatoes
Ingredient List
This recipe serves 8.
| Ingredient | Measurement |
|---|---|
| Russet or Yukon Gold potatoes (thinly sliced) | 3 pounds |
| Unsalted butter | 3 tablespoons |
| Garlic cloves (minced) | 3 |
| All-purpose flour | 3 tablespoons |
| Whole milk | 2 cups |
| Heavy cream | 1 cup |
| Shredded sharp cheddar cheese | 2 cups |
| Grated Parmesan cheese | 1/2 cup |
| Salt | 1 1/2 teaspoons |
| Black pepper | 1 teaspoon |
| Fresh thyme (optional) | 1 teaspoon |
Slice potatoes about 1/8-inch thick for even cooking.
Optional Add-Ins for Extra Flavor
You can add thinly sliced onions between layers for added sweetness. Additionally, Gruyère cheese blends well with cheddar for deeper flavor.
For a subtle smoky touch, sprinkle a small amount of smoked paprika on top before baking.
How to Make Cheesy Scalloped Potatoes
Step-by-Step Instructions
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
In a saucepan over medium heat, melt butter. Add minced garlic and cook for 30 seconds.
Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in milk and heavy cream. Continue stirring until the mixture thickens slightly, about 4–5 minutes.
Remove from heat and stir in 1 1/2 cups shredded cheddar and all Parmesan cheese. Add salt and black pepper. Stir until smooth.
Layer half of the sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
Cover tightly with foil and bake for 45 minutes.
Remove foil, sprinkle remaining 1/2 cup cheddar on top, and bake uncovered for another 20–25 minutes until golden and bubbly.
Let rest for 10–15 minutes before serving to allow the sauce to set.
Common Mistakes to Avoid
Do not slice potatoes too thick. Thick slices may remain undercooked.
Avoid skipping the resting time. Resting helps the sauce thicken properly.
Also, cover tightly during the first bake to ensure even cooking.
Serving and Storage Tips
Best Ways to Serve Cheesy Scalloped Potatoes
Serve Cheesy Scalloped Potatoes warm as a side dish with roast chicken, beef, or ham.
For presentation, garnish with fresh thyme or chopped parsley before serving.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F for 20 minutes or until warmed through. Add a splash of milk if needed to restore creaminess.
Cheesy Scalloped Potatoes remain a timeless comfort side because they deliver tender layers, rich cream sauce, and golden melted cheese in every bite. Since the potatoes bake slowly in a creamy base, they absorb flavor beautifully while staying soft and satisfying. Meanwhile, the final layer of bubbling cheese creates that irresistible golden finish everyone loves.
Additionally, this dish works for holiday gatherings, Sunday dinners, and special occasions. When you slice the potatoes evenly and allow the casserole to rest before serving, you achieve the perfect creamy texture. If you want a dependable, crowd-pleasing side dish that feels both classic and indulgent, Cheesy Scalloped Potatoes deserve a permanent place on your table.
Cheesy Scalloped Potatoes
Ingredients
- 3 pounds Russet or Yukon Gold potatoes thinly sliced (about 1/8-inch thick)
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese divided
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme optional
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. In a saucepan over medium heat, melt butter and add minced garlic. Cook for 30 seconds. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream, stirring continuously until slightly thickened, about 4–5 minutes. Remove from heat and stir in 1 1/2 cups shredded cheddar and all Parmesan cheese until smooth. Season with salt and black pepper. Layer half of the sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce. Cover tightly with foil and bake for 45 minutes. Remove foil, sprinkle remaining 1/2 cup cheddar on top, and bake uncovered for 20–25 minutes until golden and bubbly. Let rest for 10–15 minutes before serving.