Cheesy Scalloped Potatoes are a classic comfort dish that’s all about tender slices of potatoes baked in a rich, creamy cheese sauce. The golden, bubbly top with a little crispy edge is what first catches your eye, promising some serious cozy vibes. It’s simple, hearty, and perfect when you want a side that feels like a warm hug.
I love making this dish whenever I have a family dinner because it’s always a crowd-pleaser. The cheese sauce seeps into every layer, making each bite smooth and flavorful. I like to add a little extra sharp cheddar to the mix for that perfect cheesy punch. One tip I use is to let the potatoes soak in cold water before baking to get them extra tender without turning mushy.
Serving these potatoes alongside roasted chicken or a fresh green salad makes a meal that’s both comforting and balanced. They’re great for holidays but equally good on a regular weeknight when you want something special without too much fuss. Every time I make these, I catch everyone sneaking extra helpings, which tells me I’m doing it right!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect because they’re starchy and hold their shape well when baked. Yukon Golds work too if you want a creamier texture. I avoid waxy potatoes here as they get too soft.
Cheddar Cheese: Sharp cheddar gives a nice tang and melts smoothly. You can swap with Monterey Jack or Gruyère for a milder or nuttier flavor. Mixing cheeses adds a fun twist!
Milk: Whole milk keeps the sauce creamy. For a lighter version, use 2% milk or a mix of milk and broth. Heavy cream works if you want it extra rich, but it’s not necessary.
Butter & Flour: These make the roux, the base of your cheese sauce. It’s important for thickening — make sure you cook the flour enough to avoid a raw taste but don’t brown it too dark.
How Do You Make the Cheese Sauce Smooth and Lumps-Free?
Making a smooth cheese sauce is key for scalloped potatoes to taste great. Here’s how I do it:
- Start by melting butter and whisking in the flour to form a roux, cooking it for 1-2 minutes to remove the raw flour taste.
- Slowly add milk in small amounts while whisking constantly to prevent lumps from forming.
- Keep whisking and cook on medium heat until the sauce thickens enough to coat the back of a spoon—this usually takes 5 to 7 minutes.
- Remove from heat before adding cheese to avoid the sauce splitting. Stir in cheese gradually until melted and smooth.
Patience and constant whisking make all the difference. If you notice lumps, a quick pass through a fine sieve helps smooth things out too!
Equipment You’ll Need
- 9×13 inch baking dish – I use this size because it fits all the potato slices comfortably and bakes evenly.
- Peeler and sharp knife – makes slicing potatoes thin and uniform, which is important for even cooking.
- Medium saucepan – to make the cheese sauce; I like a good-sized one to prevent spills.
- Whisk – essential for stirring the roux and sauce smoothly without lumps.
- Measuring cups and spoons – to get the right amounts for the sauce and seasonings.
Flavor Variations & Add-Ins
- Use Gruyère or Monterey Jack cheese instead of cheddar for a different taste profile that melts just as well.
- Add cooked bacon, sautéed mushrooms, or caramelized onions between layers for extra flavor and texture.
- Stir in a pinch of paprika or cayenne in the cheese sauce to add a hint of spice.
- Mix in chopped herbs like thyme or parsley into the sauce or sprinkle on top before baking for freshness.
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes and Sauce:
- 4 large russet potatoes (about 2 pounds), peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme (optional)
- 2 cups sharp cheddar cheese, shredded, divided
- ½ cup grated Parmesan cheese
- Fresh thyme or parsley, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 1 hour of baking. After baking, letting it rest for 10 minutes helps the sauce set perfectly, so plan for about 1 hour and 30 minutes total. This makes it practical for both weeknight dinners and special occasions!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
2. Slice the Potatoes:
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Uniform slices help everything cook evenly. You can use a sharp knife or a mandoline slicer if you have one.
3. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until the mixture is lightly golden but not brown, stirring constantly to avoid burning. Slowly whisk in the milk, ensuring there are no lumps, and cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Stir in salt, pepper, garlic powder, dried thyme if using, half the shredded cheddar cheese, and the Parmesan cheese. Mix until the cheese melts and the sauce is creamy.
4. Layer the Potatoes and Sauce:
Arrange a layer of potato slices evenly in the bottom of your baking dish. Pour some of the cheese sauce over the potatoes to cover them lightly. Repeat layering potatoes and sauce, finishing with a generous layer of sauce on top.
5. Bake Until Golden and Tender:
Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 20-25 minutes, until the top turns golden brown and bubbly, and the potatoes are tender when pierced with a fork.
6. Rest and Serve:
Let your scalloped potatoes rest for about 10 minutes before serving. This helps the sauce thicken a bit and makes serving easier. Garnish with fresh thyme or parsley if desired, then serve warm and enjoy!
Can I Use Frozen Potatoes for Scalloped Potatoes?
It’s best to use fresh potatoes because frozen ones can release extra moisture, making the dish watery. If using frozen, thaw completely and pat dry before layering to reduce excess liquid.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Absolutely! Prepare the potatoes and cheese sauce, assemble the dish, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a bit more baking time if needed.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain creaminess and texture.
Can I Add Other Ingredients to This Recipe?
Yes! Try adding cooked bacon, sautéed mushrooms, or caramelized onions between the potato layers for extra flavor. Fresh herbs like thyme or parsley also add a nice touch.