Easy Cheesy Scalloped Potatoes
Thinly sliced potatoes, a creamy homemade cheddar sauce, and a golden cheese topping make these easy cheesy scalloped potatoes the kind of side dish that gets scraped clean. They’re cozy enough for Sunday dinner and right at home next to a holiday ham.
There’s no canned soup and no need to boil the potatoes first. Make a simple sauce on the stove, layer everything in a baking dish, and let the oven do the rest. The important part is giving the potatoes enough time to become completely tender before serving.
Why You’ll Love This Recipe
- Simple ingredients: Potatoes, milk, butter, flour, and cheese do most of the work.
- No precooking: Thinly sliced raw potatoes bake directly in the sauce.
- Creamy underneath, golden on top: Covered baking softens the potatoes; uncovered baking finishes the cheese.
- Easy to pair: Serve with ham, roast chicken, pork chops, or a simple green salad.
Recipe at a Glance
- Servings: 8 as a side dish
- Prep time: 25 minutes
- Cook time: 85–105 minutes
- Rest time: 15 minutes
- Total time: About 2 hours 5 minutes to 2 hours 25 minutes
- Oven temperature: 375°F (190°C)
- Baking dish: Deep 9 × 13-inch dish, approximately 3 quarts
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 tablespoons unsalted butter, plus more for greasing
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- ½ cup heavy cream
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 teaspoon Dijon mustard, optional
- 2½ cups freshly shredded sharp cheddar cheese, divided
- ¼ cup freshly grated Parmesan cheese
- Chopped fresh chives or parsley, optional, for serving
Ingredient Notes
Potatoes: Yukon Gold potatoes have a buttery flavor and hold their shape nicely. Russet potatoes also work and give the dish a softer texture. Peel them for a smoother result, or leave thin Yukon Gold skins on after scrubbing.
Cheddar: Sharp cheddar gives the sauce plenty of flavor. Shred it from a block when possible for a smoother melt.
Milk and cream: Whole milk makes the sauce creamy without making it overly heavy. The extra splash of cream adds richness.
Salt: Cheese varies in saltiness, so taste the sauce before layering. If using fine table salt, start with ½ teaspoon rather than the full teaspoon of kosher salt.
How to Make Easy Cheesy Scalloped Potatoes
1. Prepare the oven and baking dish
Preheat the oven to 375°F (190°C). Butter a deep 9 × 13-inch baking dish. Place the dish on a rimmed baking sheet to catch any bubbling sauce.
2. Slice the potatoes evenly
Scrub or peel the potatoes, then cut them into slices about ⅛ inch thick. A mandoline makes this faster and helps the potatoes cook evenly; use the hand guard.
Slice the potatoes shortly before assembling. Don’t rinse or soak the slices—the starch helps the sauce cling to the potatoes.
3. Cook the onion and garlic
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another 30 seconds.
4. Make the creamy cheese sauce
Sprinkle the flour over the onion mixture. Cook, stirring constantly, for 1 minute.
Slowly whisk in the warm milk, adding a little at a time at first to keep the sauce smooth. Whisk in the cream, salt, pepper, thyme, and optional Dijon mustard.
Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until lightly thickened. The sauce should coat a spoon but still pour easily.
Remove the pan from the heat. Add 1½ cups cheddar a handful at a time, stirring until melted. Taste and adjust the seasoning.
5. Layer the potatoes and sauce
Spread a small spoonful of sauce over the bottom of the prepared dish.
Arrange half the potatoes in an even layer, loosely overlapping the slices. Spoon over half the remaining sauce. Add the rest of the potatoes and finish with the remaining sauce, spreading it to the edges.
Gently press the potatoes down so the sauce settles between the slices.
6. Bake covered until nearly tender
Cover the dish tightly with foil. Bake for 65–75 minutes, then carefully lift the foil away from you and test the center with a thin knife.
The knife should slide through the potatoes with very little resistance. If the slices still feel firm or crunchy, cover again and bake for another 10–15 minutes before adding the topping.
7. Add the cheese and finish baking
Remove the foil. Sprinkle the remaining 1 cup cheddar and the Parmesan over the potatoes.
Bake uncovered for 20–30 minutes, until the cheese is golden, the sauce bubbles around the edges, and the potatoes are fully tender. Total baking time is generally 85–105 minutes, but thicker slices or a deeper dish can take longer.
For a darker topping, broil briefly if your baking dish is broiler-safe. Watch constantly.
8. Let the potatoes rest
Rest for 15 minutes before serving. This gives the sauce time to settle and thicken around the potatoes. Finish with chopped chives or parsley if desired.
Tips for Tender Potatoes and a Creamy Sauce
Keep the slices thin and consistent. Thick slices take longer to soften. Mixed thicknesses can leave some potatoes tender while others are still firm.
Check the center, not just the edges. Bubbling sauce and browned cheese don’t guarantee the middle is cooked. A knife should pass easily through several layers in the center.
Keep the dish tightly covered for the first bake. Trapped steam helps cook the potatoes without drying out the top.
Add the cheese off the heat. Stirring cheddar into a boiling sauce can make it grainy or oily.
Give the dish time to rest. It will look looser straight from the oven. A short rest makes it easier to scoop.
Easy Variations
- Cheddar and Gruyère: Replace 1 cup of the cheddar with shredded Gruyère.
- Bacon topping: Add cooked, crumbled bacon with the cheese during the uncovered bake.
- Ham and potatoes: Scatter 1–1½ cups diced cooked ham between the layers. Taste the sauce carefully before adding extra salt.
- Garlic and herb: Add a little fresh rosemary or extra thyme. Keep rosemary finely chopped so it doesn’t overpower the sauce.
What to Serve With Cheesy Scalloped Potatoes
These rich, creamy potatoes pair well with baked ham, roast chicken, pork tenderloin, or meatloaf. Add something fresh or green to round out the meal: roasted broccoli, green beans, a crisp salad, or steamed peas all work well.
For a holiday dinner, serve alongside ham, roasted carrots, and a bright salad with a tangy dressing.
Make-Ahead Tips
For the most predictable result, bake the potatoes fully before making them ahead. Cool promptly, cover, and refrigerate for up to 2 days.
Reheat covered at 350°F (175°C) until hot throughout, allowing roughly 35–50 minutes for a full dish and longer if needed. Uncover near the end to refresh the topping. Follow your baking dish manufacturer’s guidance for moving a chilled dish into the oven.
Avoid assembling the entire dish with raw potatoes a day ahead; the potatoes can discolor, and the sauce may change consistency.
Leftovers
Store leftovers in a covered container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave, loosely covered, until hot throughout. Add a small splash of milk if the sauce needs loosening.
Freezing is possible, but the potatoes may become softer and the sauce can separate after thawing. For the best texture, enjoy this dish fresh or refrigerated.
Frequently Asked Questions
Are scalloped potatoes and potatoes au gratin the same?
Traditionally, scalloped potatoes are baked in a creamy sauce, while potatoes au gratin include cheese and often a browned topping. This cheesy version overlaps with potatoes au gratin—whatever you call it, the result is tender potatoes in a creamy cheddar sauce.
Do I need to boil the potatoes first?
No. This recipe uses raw potatoes sliced about ⅛ inch thick. Covered baking gives them time to soften in the sauce.
Why are my potatoes still hard?
The slices may be too thick, the dish may be deeper than expected, or the potatoes may simply need more time. Cover the dish and continue baking in 10–15-minute increments until a knife slides easily through the center. If the topping is already browned, keep it covered.
Why does my sauce look thin?
The potatoes need time to finish baking and then rest. Use the full amount of flour, measure the liquid carefully, and let the finished dish stand for 15 minutes. Avoid adding extra milk during assembly.
Can I use pre-shredded cheese?
Yes, although freshly shredded cheese generally melts more smoothly. Use a cheese that melts well and stir it into the sauce off the heat.
Can I use a smaller baking dish?
Use a dish that comfortably holds the ingredients with room for bubbling. A smaller, deeper dish will take longer to bake. For a half batch, use an 8-inch square baking dish and start checking tenderness earlier.
A Cozy Side Worth Making
These easy cheesy scalloped potatoes bring together tender potato slices, creamy cheddar sauce, and a golden topping without a long ingredient list. Slice evenly, bake until the center is tender, and give the dish a few minutes to rest before bringing it to the table.
