When it comes to classic comfort-food side dishes, few recipes deliver the silky richness and irresistible layers of flavor quite like Cheesy Scalloped Potatoes. Thinly sliced potatoes are baked in a creamy, garlicky sauce overflowing with melted cheese, creating tender, buttery layers topped with a perfectly golden crust. This dish is luxurious yet simple — the kind of recipe that transforms basic ingredients into a show-stopping side for holidays, Sunday dinners, or any meal that deserves something truly special. Whether served alongside ham, turkey, roast beef, or enjoyed all on its own, these scalloped potatoes are guaranteed to become a family favorite.
Why You’ll Love the Best Cheesy Scalloped Potatoes
These scalloped potatoes are rich, creamy, cheesy, and absolutely unforgettable.
- The sauce is velvety and full of garlic, butter, and melted cheese.
- The layers of potatoes bake until perfectly tender.
- The golden, bubbly topping adds a delicious contrast to the soft interior.
- It’s the perfect holiday or special-occasion side dish.
- It reheats beautifully and is always the first dish to disappear.
Why You Should Try This Recipe
With simple ingredients and foolproof steps, this recipe is both beginner-friendly and impressive enough for guests. Everything is baked in one dish, and the flavors are classic, comforting, and crowd-pleasing. The creamy sauce coats every potato slice evenly, ensuring a smooth, decadent bite from top to bottom.
Ingredients You’ll Need
- 3 lbs potatoes (Yukon Gold or Russet), thinly sliced
- 3 tbsp butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups milk or half-and-half
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ tsp dried thyme
- Fresh parsley for garnish
How to Make the Best Cheesy Scalloped Potatoes
- Prep the Potatoes: Peel and thinly slice potatoes into even rounds, about ⅛ inch thick. A mandoline works best.
- Make the Sauce: In a saucepan, melt butter and sauté onion until soft. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute to form a roux. Slowly whisk in milk and cream, stirring until thickened and smooth.
- Add Seasonings & Cheese: Stir in salt, pepper, thyme, paprika, cheddar, and Parmesan. Mix until melted and creamy. Remove from heat.
- Assemble: In a greased 9×13 baking dish, layer half of the potatoes. Pour half the cheese sauce over them. Repeat with remaining potatoes and sauce.
- Bake: Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake an additional 20–30 minutes until golden and bubbly.
- Rest & Serve: Allow the dish to rest 10 minutes before serving to help the layers set.
Nutritional Information (Estimated per serving)
- Calories: 385
- Protein: 13g
- Carbs: 39g
- Fat: 21g
- Fiber: 3g
- Sodium: 540mg
Tips for the Best Scalloped Potatoes
- Slice potatoes evenly to ensure uniform cooking.
- Don’t skip the resting time — it helps the sauce thicken.
- Use freshly grated cheese for smooth melting.
- Yukon Gold potatoes hold shape best and give a creamy texture.
- Cover during the first bake so potatoes cook before browning.
- Add a layer of cheese on top for extra golden crispiness.
Variations & Substitutions
- Extra Cheesy: Add Gruyère or mozzarella.
- Bacon Lovers: Mix in cooked crumbled bacon.
- Herb Version: Add rosemary, chives, or fresh thyme.
- Spicy: Add cayenne or pepper jack cheese.
- Garlic-Parmesan: Increase garlic and use more Parmesan.
- Loaded Style: Top with green onions, bacon, and sour cream.
What to Serve with Cheesy Scalloped Potatoes
- Roasted turkey or chicken
- Glazed ham
- Prime rib or roast beef
- Grilled steak
- Pork chops
- Green beans, Brussels sprouts, or asparagus
- Holiday dinners & potluck gatherings
Common Mistakes to Avoid
- Potatoes too thick: Leads to uneven cooking — slice thinly.
- Curdled sauce: Keep heat medium and stir constantly when adding milk.
- Not enough sauce: Potatoes absorb more liquid than expected — this recipe uses plenty.
- Underbaking: Potatoes must be fork-tender; check before removing from oven.
- Pre-shredded cheese: Contains anti-caking agents that prevent smooth melting.
Storing Tips for the Recipe
- Refrigerate leftovers for 3–4 days.
- Reheat in the oven for best texture.
- To freeze: fully cool, wrap tightly, and freeze for up to 2 months.
- Thaw overnight and reheat at 350°F (175°C) until warmed through.
Conclusion
These Best Cheesy Scalloped Potatoes are everything a comfort-food side dish should be — rich, creamy, golden, and absolutely irresistible. They’re elegant enough for holidays yet easy enough for any cozy dinner at home. Each layer melts into the next, creating a perfectly balanced, creamy bite every time. Once you try them, this recipe will be your go-to for every occasion.
Recipe FAQ’s
Can I make this ahead of time?
Yes — assemble the dish without baking, cover, and refrigerate up to 24 hours. Bake when ready.
Can I use half-and-half instead of heavy cream?
Yes — the sauce will still be delicious, just slightly lighter.
Do I need to pre-cook the potatoes?
No — slicing thinly ensures they cook perfectly in the oven.
Can I use different cheeses?
Absolutely — Gruyère, fontina, Swiss, or Monterey Jack melt beautifully.
What if the top browns too quickly?
Cover loosely with foil to prevent burning.
Are scalloped potatoes gluten-free?
Not by default — but you can use gluten-free flour for the roux.