Name: Cheesy Scalloped Potatoes Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds russet potatoes; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups nonfat milk or half & half; Salt & pepper to taste; 2 1/2 cups freshly grated sharp cheddar cheese, divided; Paprika for garnish (about 1/8 teaspoon); Fresh chopped chives or parsley for garnish

Jump to Recipe· 4.7 from 16 reviews

If you’re looking for a cozy, crowd-pleasing side dish, you’re in for a treat with this Cheesy Scalloped Potatoes Recipe. It’s rich, creamy, and packed with layers of tender potatoes and gooey cheese — a perfect comfort food that’s surprisingly easy to make. I’ve made this recipe countless times for family dinners and holiday feasts, and honestly, it never fails to get raves. So, stick with me, and I’ll walk you through everything you need to know to nail this dish every single time!

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Why This Recipe Works

Simple Ingredients: Uses everyday kitchen staples with no fancy items needed.
Perfect Potato Texture: Partially boiling the potatoes ensures they’re tender but firm enough to hold their shape.
Creamy Cheese Sauce: Making the sauce from scratch with butter, flour, and milk gives it a velvety texture that clings beautifully to each potato slice.
Flavor Balance: Sharp cheddar cheese adds the perfect punch without overwhelming the dish.

Cheesy Scalloped Potatoes, cheesy scalloped potatoes recipe, creamy scalloped potatoes, baked potato side dish, comfort food recipes - A white rectangular ceramic dish filled with baked scalloped potatoes. The dish has one thick visible layer of sliced potatoes cooked in a creamy sauce with a golden-brown cheesy top. The cheese is melted and slightly browned, covering the round potato slices with some sprinkled green parsley leaves on top for garnish. The dish rests on a pink cloth with red stripes on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cheesy Scalloped Potatoes Recipe lies in the harmony between the creamy sauce and tender potatoes, all enhanced by sharp cheddar’s bold flavor. Choosing the right potatoes and cheese makes a big difference, and I’ll share my favorite tips below so you get the best results every time.

Cheesy Scalloped Potatoes, cheesy scalloped potatoes recipe, creamy scalloped potatoes, baked potato side dish, comfort food recipes - Flat lay of whole russet potatoes with rough brown skins, a small pat of creamy yellow butter, a small white ceramic bowl of fine all-purpose flour, a small white bowl filled with creamy white milk, a small white bowl containing freshly ground black pepper and coarse salt, a neat pile of bright orange shredded sharp cheddar cheese, a tiny mound of vibrant red paprika powder, and a small cluster of finely chopped fresh green chives and parsley, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Russet Potatoes: Their high starch content makes for fluffy, creamy layers while holding their shape when sliced thin.
Butter: Provides richness and helps create a smooth roux to thicken the sauce perfectly.
All-purpose Flour: Thickens the sauce without any lumps when whisked properly.
Milk or Half & Half: Adds creaminess — half & half gives an even richer sauce if you’re feeling indulgent.
Sharp Cheddar Cheese: The star of the show with its tangy, robust flavor that melts beautifully.
Salt & Pepper: To season each layer, bringing out the flavors without overpowering the cheese.
Paprika: Just a sprinkle on top for a pop of color and a hint of smokiness.
Fresh Chives or Parsley: A fresh, herbal garnish that balances the richness near the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Everyone loves a bit of customization, right? I usually stick to the classic Cheesy Scalloped Potatoes Recipe, but sometimes I throw in a few tweaks depending on the season or what’s in my fridge. Don’t hesitate to play around and make it your own!

Variation: I’ve added cooked bacon bits or caramelized onions once for an extra savory twist — totally delicious and makes the dish feel even more special.
Dairy-Free Option: Swap out the butter and cheese for vegan alternatives and use almond or oat milk to make a dairy-free version that’s surprisingly tasty.
Herb Boost: Fresh thyme or rosemary mixed into the cheese sauce can elevate the flavors, creating a more complex, aromatic dish.
Spicy Kick: A pinch of cayenne pepper or some diced jalapeño can add a subtle heat if you like a little fire in your cheesy potatoes.

Step-by-Step: How I Make Cheesy Scalloped Potatoes Recipe

Step 1: Parboil the Potatoes for the Perfect Texture

Begin by scrubbing your russet potatoes clean — no need to peel yet. Drop them whole into boiling water and let them cook for about 20-25 minutes. The trick here is to not fully cook them; you want potatoes that are tender enough to pierce with a knife but still firm enough to hold their shape during baking. This step helps prevent a mushy casserole and keeps each layer distinct. Once done, set them aside to cool enough to handle.

Step 2: Whisk Together a Luscious Cheese Sauce

While the potatoes cool, it’s sauce-making time. Melt butter in a saucepan over medium heat, then whisk in the flour constantly. This roux needs a couple of minutes to take on a lovely golden hue—don’t rush it, as this step adds a nutty flavor and gets rid of any floury taste. Next, slowly pour in your milk, stirring often so the sauce thickens smoothly over 2-3 minutes. Remove it from heat, then stir in the freshly grated sharp cheddar cheese until you have a velvety, cheesy sauce. Taste and adjust seasoning with salt and pepper — this step is vital to balance all those flavors.

Step 3: Slice, Layer, Season, and Sauce It Up

Peel the cooled potatoes carefully, then slice them into wafer-thin rounds — about ⅛ of an inch thick is ideal for tenderness and quick cooking. In your greased 13″x9″ baking dish, lay down a third of the potato slices in a single, slightly overlapping layer. Sprinkle with salt and pepper, then drizzle or spoon a third of the cheese sauce over the potatoes. Repeat this layering two more times, making sure every slice gets coated in cheesy goodness. Finally, pour the remaining cheese sauce evenly over the top.

Step 4: Bake to Bubbly, Golden Perfection

Sprinkle half a cup of cheddar evenly over the top and dust with paprika for color (and a hint of smoky warmth). Bake uncovered at 350°F for 20-25 minutes, or until the cheese sauce bubbles and the edges start to turn golden brown. Keep an eye near the end — you want that perfect balance of creamy and cooked through without drying out. Once done, let it rest a few minutes before serving.

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Pro Tips for Making Cheesy Scalloped Potatoes Recipe

Even Slices: Use a mandoline for uniformly thin potato slices—they cook evenly and layer neatly.
Cheese Choice: Freshly grate your cheddar instead of pre-shredded for gooier melt and richer flavor.
Sauce Consistency: If your cheese sauce is too thick, gently stir in extra milk a little at a time until it’s pourable but still thick.
Avoiding Soggy Potatoes: Don’t overboil the potatoes; they should hold shape to maintain texture after baking.

How to Serve Cheesy Scalloped Potatoes Recipe

Cheesy Scalloped Potatoes, cheesy scalloped potatoes recipe, creamy scalloped potatoes, baked potato side dish, comfort food recipes - A wooden spoon lifts a scoop of creamy scalloped potatoes from a white rectangular baking dish. The dish shows three visible layers: a thick bottom layer of tender white potato slices, a middle layer of smooth white cheese sauce, and a top layer of melted golden-brown cheese with slightly crispy edges. Small green herb pieces are scattered on top, adding color contrast. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish off with a sprinkle of fresh chopped chives or parsley—both add a bright, fresh contrast to all that cheesy richness. Sometimes I toss on a few crispy fried shallots for an extra crunch and depth of flavor. It’s these little touches that really liven up the presentation and taste.

Side Dishes

Cheesy scalloped potatoes are a classic companion to roasted chicken or a juicy steak. They also pair beautifully with sautéed green beans or a simple arugula salad tossed with lemon vinaigrette to cut through the richness. On special occasions, I like serving it alongside glazed ham or roasted Brussels sprouts for a festive spread.

Creative Ways to Present

For holiday dinners or parties, I’ve baked this casserole in single-serving ramekins, which makes it feel fancy and personal. Another fun idea is to layer it in a clear glass dish so your guests can admire those cheesy layers before you dive in. If you want to dress it up even more, a light drizzle of truffle oil on top after baking adds an irresistible gourmet touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers tightly covered in the fridge in the original baking dish or an airtight container. These cheesy potatoes keep their flavor nicely for up to 3 days. Just be sure to let them cool completely before refrigerating to avoid sogginess.

Freezing

I’ve frozen this dish with decent results — just don’t bake it beforehand. Instead, assemble the raw layered casserole, cover it tightly with foil, and freeze. When you’re ready, bake it straight from frozen, adding extra baking time and covering with foil until it’s warmed through. This way, the potatoes stay tender and the sauce creamy.

Reheating

For reheating, I prefer the oven at 350°F, covered loosely with foil to keep moisture in, for about 15-20 minutes. This method keeps the top from drying out and preserves that creamy texture much better than the microwave. If you’re in a hurry, a quick microwave zap works fine but may sacrifice some creaminess.

FAQs

Can I use other types of potatoes for this Cheesy Scalloped Potatoes Recipe?

You can, but russet potatoes are best because their starchy texture breaks down nicely while still holding together. Waxy potatoes like red or Yukon golds won’t get as creamy and may result in a firmer, less fluffy dish.
How thin should I slice the potatoes?

About 1/8 inch thick is ideal. Thin slices cook evenly and absorb the cheese sauce better. A mandoline slicer or very sharp knife works great to get uniform slices.
Can I prepare the cheese sauce ahead of time?

Yes, you can make the cheese sauce up to a day in advance. Just let it cool completely, cover, and refrigerate. Reheat gently on low, stirring often, and add a splash of milk if it thickens too much before assembling.
What if my cheese sauce is too thick or too thin?

If it’s too thick, add milk a tablespoon at a time until you reach a pourable but still creamy consistency. If it’s too thin, cook it over low heat a little longer to reduce and thicken before adding cheese.
Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch (start with half the amount, mix into cold milk, then add to melted butter). This keeps the cheese sauce thick and creamy without gluten.

Final Thoughts

This Cheesy Scalloped Potatoes Recipe holds a special place in my kitchen because it’s effortless yet feels indulgent — the kind of dish you want to make on a lazy Sunday or for your holiday guests. I’m confident if you follow these steps and tips, it’ll become one of your go-to comfort foods too. So grab those russets and sharp cheddar, and let’s make something delicious together!