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Cheesy scalloped potatoes recipe
5 from 6 votes

Cheesy Scalloped Potatoes

A tasty potatoes au gratin, smothered in a creamy cheese sauce.
Prep Time 10 mins
Cook Time 1 hr
Course Side Dish
Cuisine American
Servings 4


  • Mandoline
  • Vegetable Peeler


  • 2 pounds potatoes (Russets, Yukon or Red Potatoes), (washed, peeled and thinly sliced)
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, (minced)
  • 3 tablespoons all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 11/2 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


  • Preheat oven to 350°. 
  • In a small saucepan over medium-high heat, melt butter, add garlic, keep stirring and cook until fragrant (do not burn). Add flour, salt, and pepper. Cook and stir until smooth.
  • Gradually whisk in milk, add ground mustard and thyme. Bring it to a boil, and keep stirring until the sauce is thickened (for about 2 minutes). Remove from the heat, and stir in the cheese until melted.
  • Coat a 13″ x 9″ baking dish with cooking spray then spread half of the sliced potatoes on it. Spread half of the sliced onions on top of the potatoes and layer up with ½ portion of the cheese sauce.
  • Repeat this process once and top it all with additional ¼ cup cheddar cheese and parmesan cheese.
  • Cover the baking dish with foil and cook for 45 minutes. Then uncover and continue to cook for 15 - 20 minutes, or until potatoes are browned and tender.
  • Serve with chopped chives (optional)


  • Add milk just a little at a time as you stir to avoid lumps. 
Keyword side dish, au gratin, holiday side dish, potato, casserole
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