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!
Alli Smith says
I love, love, love scalloped potatoes and yours look delicious! They look like the perfect side dish for dinner tonight.
Melissa Chapman says
Who would not love those cheesy potatoes. I only wish I could cook up a dish as great looking as you did with those potatoes.
cait says
this is always a huge favorite in our home ha i love a good cheesy scalloped potatoes and enjoy making them for friends and family when they come over!
Rena says
You had me at "Cheesy Scalloped Potatoes". I've never tried to make them from scratch but this gives me the push to try it. I pinned the recipe thanks so much.
Jenn @ EngineerMommy says
Oooh it has been a while since I had potatoes au gratin. I would love to try this recipe. It looks easy and totally delicious.
Amber Myers says
We just love these! It's been ages since I've made them, so I'll have to remedy that. They would make a perfect side dish when I make ham.
Sarah Bailey says
OK this sounds absolutely amazing! I have to admit I love anything with cheese on so seeing that made me think YES PLEASE!
Jeanette says
This looks AH-MAZING! I am ready to eat this right off the page! This will be happening really soon!
Tasheena says
My family loves scalloped potatoes, I've never tried making them at home though. Looking forward to trying this recipe.
Melanie says
I am not a huge fan of cheese, but my husband is! He loves cheesy potatoes, and I know that he would like these, too.