These cheesy scalloped potatoes are thin slices of potato baked in a creamy, homemade cheddar cheese sauce until tender and golden on top. They are made from scratch with simple ingredients, and they are the perfect side dish for holidays, Sunday dinners, and potlucks.
The hands-on work takes about 10 minutes. The oven does the rest, so you can work on the rest of your meal while they bake.
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Why You'll Love These Cheesy Scalloped Potatoes
- Creamy and cheesy: A smooth cheddar sauce coats every slice.
- Made from scratch: No canned soup. Just butter, flour, milk, and real cheese.
- Easy to make: Slice, layer, and bake.
- Holiday-ready: A classic side for Thanksgiving, Christmas, and Easter dinners.
Ingredients for Scalloped Potatoes
Here is what you need. You will find the exact amounts in the recipe card below.
- Potatoes: Russet, Yukon Gold, or red potatoes all work. Russets have the most starch and make the creamiest dish.
- Yellow onion: Thinly sliced. It adds a gentle, sweet flavor.
- Butter, garlic, and flour: These are the base of the cheese sauce.
- Milk: Makes the sauce smooth and creamy.
- Sharp cheddar cheese: Shred it yourself from a block. It melts more smoothly than bagged shredded cheese.
- Parmesan cheese: For a golden, savory topping.
- Thyme and ground mustard: They add flavor without being strong.
- Chives: Optional, for a fresh finish.
How to Make Cheesy Scalloped Potatoes
Here is a quick overview. The full instructions are in the recipe card below.
- Slice the potatoes and onion. Peel the potatoes and slice them thin. A mandoline makes this fast and keeps the slices even. Thinly slice the onion too.
- Make the cheese sauce. Melt the butter and cook the garlic until it smells good. Stir in the flour, salt, and pepper. Slowly whisk in the milk, then add the mustard and thyme. Simmer until thick, about 2 minutes. Take it off the heat and stir in the cheddar until melted.
- Layer. Grease a 9x13-inch baking dish. Add half the potatoes, half the onions, and half the sauce. Repeat. Top with the rest of the cheddar and the parmesan.
- Bake. Cover with foil and bake at 350 degrees F for 45 minutes. Then uncover and bake for 15 to 20 minutes more, until golden and tender.
Tips for the Best Scalloped Potatoes
- Slice evenly: Thin, even slices cook at the same speed, so every bite is tender.
- Add the milk slowly: Whisk it in a little at a time to keep the sauce smooth with no lumps.
- Stop the potatoes from browning: If you slice them ahead, cover them with water and 1 tablespoon of white vinegar. Keep them in the fridge for 12 to 24 hours.
- Check that they are done: A knife should slide easily into the center. If not, bake a little longer.
Easy Variations
- Use Gruyere: Swap some or all of the cheddar for Gruyere. It has a rich, nutty flavor that is perfect for holidays. It costs more than cheddar.
- Make it a meal: Add diced ham or cooked turkey between the layers. It is a great way to use holiday leftovers.
- Change the seasoning: Try parsley, paprika, or poultry seasoning.
How to Store and Reheat
- Fridge: Keep leftovers in an airtight container for 3 to 4 days.
- Reheat: Warm them in the oven at 375 degrees F for about 15 minutes, or heat single servings in the microwave.
What to Serve With Scalloped Potatoes
These cheesy potatoes go with almost any main dish. Try them with Instant Pot Ham with Orange Glaze, Braised Beef Brisket, Pressure Cooker Turkey Breast, or Roasted Cornish Hen. Add a green side like Green Bean Casserole or Green Beans Almondine.
Frequently Asked Questions
Classic scalloped potatoes are baked in a creamy sauce without cheese. Potatoes au gratin have cheese and are baked until golden on top. This recipe gives you the best of both: creamy scalloped potatoes with a cheddar sauce and a cheesy top.
The slices are usually too thick or uneven, or the dish needs more time in the oven. Slice the potatoes thin, and keep the dish covered for the first 45 minutes so the potatoes steam and soften.
The milk was probably added too fast. Whisk it in a little at a time. Shredding your own cheese also helps the sauce stay smooth.
Russet potatoes make the creamiest dish because they have the most starch. Yukon Gold and red potatoes also work well.
📖 Recipe
Cheesy Scalloped Potatoes
Equipment
- Mandoline
Ingredients
- 2 pounds potatoes (Russet, Yukon Gold, or red) (peeled and thinly sliced)
- 2 tablespoons unsalted butter
- 3 garlic cloves (minced)
- 3 tablespoons all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups milk
- ½ teaspoon thyme
- ½ teaspoon ground mustard
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup thinly sliced yellow onion
- 2 tablespoons freshly shredded parmesan cheese
- ¼ cup freshly shredded sharp cheddar cheese
- chopped chives
Method
- Preheat oven to 350°F.
- In a small saucepan over medium-high heat, melt the butter. Add the garlic and stir until fragrant, about 30 seconds. Do not let it burn. Add the flour, salt, and pepper, and stir until smooth.
- Slowly whisk in the milk, a little at a time, then add the ground mustard and thyme. Bring to a boil, stirring often, until the sauce thickens, about 2 minutes. Remove from the heat and stir in 1 cup of cheddar cheese until melted.
- Coat a 9x13-inch baking dish with cooking spray. Spread half of the sliced potatoes in the dish, top with half of the onions, and pour half of the cheese sauce over them.
- Repeat with the remaining potatoes, onions, and cheese sauce. Sprinkle the top with ¼ cup cheddar cheese and the parmesan cheese.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for 15 to 20 minutes more, until the top is golden and the potatoes are tender.
- Top with chopped chives, if you like, and serve.
Nutrition
Tried this recipe?
Let us know how it was!
Ruth I says
This is my type of dish. It literally has all my favorite ingredients. It's super delicious and will just end in your mouth easily.
Jeni Hawkins says
This looks like a scrumptious dish to try. I don't think it is difficult to make and prepare. This is indeed creamy and tasty.
Roch says
Oh my gosh this really looks yummy! I'd love to try this recipe one of these days. What type of milk did you use? Can I use almond milk?
Kathy says
I love scalloped potatoes! They're my favorite! I've never made them from scratch before though. Now I'm looking forward to this recipe.
Lynndee says
Looks delish! We love scalloped potatoes over here. They're one of our favorite side dishes when we have grilled steak. Nom!
Heather says
This is a great recipe! I will totally try this soon! Thanks for the recipe.
Terri Steffes says
I could eat this whole thing! LOL, potatoes and cheese are my favorite combination! Look at that goodness!
Kasey says
These look absolutely delicious! We're usually in charge of bringing a potato for Holiday dinners. I know these will be a hit!