If you’ve ever craved that perfect comfort food side dish that feels like a warm hug, then this Scalloped Cheesy Potatoes Recipe is exactly what you need. I absolutely love how this turns out every single time—creamy, cheesy, and tender potatoes baked to bubbly perfection. Stick around because I’m sharing all the tips and tricks to make sure your scalloped potatoes come out just right, every time you whip them up.
Why You’ll Love This Recipe
- Creamy and Cheese-Loaded: This recipe balances smooth, cheesy sauce with tender potatoes for a rich flavor that delights every time.
- Simple Ingredients: You likely have most of what you need in your pantry and fridge—no crazy specialty items required.
- Crowd-Pleaser: Whether it’s a family dinner or holiday feast, people go crazy for this side dish.
- Customizable: You’ll find easy ways to swap or add ingredients to fit your taste or dietary needs.
Ingredients You’ll Need
The ingredients for this Scalloped Cheesy Potatoes Recipe come together so well—it’s that classic combination of creamy, buttery sauce and sharp cheddar that makes the potatoes sing. And trust me, choosing the right potatoes and cheese really makes a difference.
- Butter: Use unsalted butter so you can control the saltiness of the dish better.
- Flour: All-purpose flour helps thicken the sauce to a luscious, creamy consistency.
- Half and Half (or whole milk): Half and half gives a richer texture, but whole milk works if you prefer lighter.
- Salt: Enhances the flavors—don’t skip it but adjust to your taste.
- Pepper: A little black pepper adds that subtle hint of spice that balances the creaminess.
- Cheddar cheese: Sharp cheddar brings the best flavor punch and melts beautifully.
- Potatoes: I recommend medium-sized Yukon Gold or Russet potatoes sliced thin for even cooking and great texture.
Variations
I like to keep this Scalloped Cheesy Potatoes Recipe straightforward, but you can totally make it your own! Feel free to add some extras or switch up ingredients to suit your family’s tastes or what you have on hand.
- Make it extra garlicky: I sometimes add a minced garlic clove to the butter and flour mixture—adds a cozy savory note that my family loves.
- Swap cheeses: Mixing in Gruyère or mozzarella can give a fun twist in texture and flavor.
- Add veggies: Spinach, sautéed mushrooms, or even caramelized onions bring some extra depth and color.
- Make it gluten-free: Use a gluten-free flour or cornstarch as the thickener—just keep an eye on your sauce thickness.
- Go spicy: A pinch of cayenne or smoked paprika can bring a subtle heat that wakes up the dish.
How to Make Scalloped Cheesy Potatoes Recipe
Step 1: Prepare Your Pan and Oven
First things first, get your oven preheated to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray so those cheesy potatoes don’t stick to the bottom—trust me, cleaning this dish is much easier when you take this step.
Step 2: Make the Creamy Cheese Sauce
In a medium to large saucepan, melt your butter over medium heat. Here’s a little trick I discovered: when the butter starts bubbling gently but not browning, sprinkle in the flour. Stir continuously for about 2 minutes to cook out the raw flour taste—this makes a smooth roux that thickens perfectly.
Slowly pour in the half and half, stirring regularly, until the sauce thickens, which usually takes around 2 minutes. Remove it from the heat, then stir in salt, pepper, and 2 cups of shredded cheddar cheese until melted. This sauce is luscious and dreamy—don’t be surprised if you want to eat it with a spoon!
Step 3: Layer the Potatoes and Cheese Sauce
Now, here’s where it all comes together. Arrange about one-third of your thinly sliced potatoes in the baking dish in an even layer. Pour one-third of your cheese sauce over them. Repeat this layering two more times, ending with a layer of cheese sauce on top. This layering ensures every bite is coated in creamy goodness.
Step 4: Bake Covered, Then Uncovered
Cover the dish tightly with foil and bake for 40 to 50 minutes. You’ll want to check the potatoes after about 40 minutes—they should be just about tender when a fork pokes through. Then comes the best part: remove the foil, sprinkle the remaining 1 cup of cheese on top, and bake uncovered for another 20 minutes until the sauce bubbles and the cheese turns golden and melty.
This two-step bake method keeps the potatoes from drying out, while giving you that gorgeous cheesy topping we all crave.
Pro Tips for Making Scalloped Cheesy Potatoes Recipe
- Slice Evenly: I learned the hard way that slicing potatoes uniformly helps them cook evenly—using a mandoline slicer makes this a breeze.
- Don’t Rush the Roux: Cooking the flour-butter mixture properly before adding milk prevents a grainy sauce and ensures smooth creaminess.
- Taste Your Sauce: Before assembling, taste the cheese sauce—adjust salt and pepper if needed for the perfect balance.
- Be Patient Baking: Resist the urge to crank up the oven to speed things up; low and slow baking will give you tender potatoes and bubbly sauce without drying out.
How to Serve Scalloped Cheesy Potatoes Recipe
Garnishes
I love sprinkling chopped fresh parsley or chives on top just before serving. It adds a lovely pop of color and a fresh brightness that cuts through the richness. Sometimes a touch of crispy bacon bits on top becomes an instant favorite in my house too!
Side Dishes
This is the kind of dish that pairs beautifully with roasted chicken, grilled steaks, or even a simple green salad for a lighter take. I often serve it alongside honey-glazed ham during the holidays, and my family goes crazy for it!
Creative Ways to Present
For special occasions, I sometimes bake this recipe in individual ramekins. It makes for a charming presentation and perfect personal portions. Or, try putting it in a deeper dish for a casserole-style meal with a crispy breadcrumb topping for extra texture.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they usually keep well for up to 3 days. The cheesy sauce thickens quite a bit overnight, so it’s best reheated gently to bring back that creamy texture.
Freezing
Though I prefer fresh, this dish freezes well if you want to make it ahead. Just assemble fully, cover tightly with foil and plastic wrap, and freeze before baking. When ready, thaw overnight in the fridge and bake as directed, adding a bit more time to cook through.
Reheating
To reheat, I usually pop it in a 350°F oven for 20–25 minutes covered with foil to prevent drying out. Remove the foil for the last 5-10 minutes to refresh that melty cheese on top. Microwaving works in a pinch but can make the sauce separate or potatoes gummy.
FAQs
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Can I use different kinds of potatoes for scalloped cheesy potatoes?
Absolutely! Yukon Golds and Russets work best because they hold their shape but become tender when cooked. Waxy potatoes like red potatoes can work, but they may be a bit firmer and change the texture slightly.
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What is the difference between scalloped potatoes and au gratin potatoes?
Great question! Scalloped potatoes are usually baked with a creamy sauce made from butter, flour, and milk or cream, often with cheese mixed in, like in this recipe. Au gratin potatoes typically have cheese sprinkled between layers and on top, sometimes with breadcrumbs for a crispy crust. These terms can overlap, but au gratin tends to be cheesier and topped with a browned crust.
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Can I make this recipe dairy-free?
You can! Swap the butter for a plant-based spread, use a dairy-free milk like oat or almond milk (choose a creamier one), and substitute the cheddar with vegan cheese. Keep in mind texture and flavor might differ slightly, but it’s still delicious.
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How thin should I slice the potatoes?
Slicing potatoes about 1/8 inch thick is ideal—it allows them to cook through evenly and absorb the sauce. Too thick, and they might stay hard; too thin, and they can become mushy.
Final Thoughts
When I first tried this Scalloped Cheesy Potatoes Recipe, I was hooked instantly—it’s one of those dishes that feels like a little slice of heaven on a plate. Whether you’re making it for a weeknight dinner or a holiday spread, it’s sure to bring smiles around your table. I genuinely hope you enjoy making and sharing it as much as I do. Give it a try, and soon, you’ll have your own “go-to” comforting side dish that everyone asks for again and again.
Print
Scalloped Cheesy Potatoes Recipe
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 30 mins
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Scalloped Cheesy Potatoes is a comforting and classic baked casserole featuring thinly sliced potatoes smothered in a creamy, cheesy sauce made with butter, flour, half and half, and sharp cheddar cheese. This dish is baked until bubbling and golden on top, making it a perfect side for family dinners or holiday gatherings.
Ingredients
Cheese Sauce
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 2 cups half and half (or whole milk)
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups shredded cheddar cheese (divided)
Potatoes
- 5-6 cups sliced potatoes (about 6 medium potatoes, cut to about 1/8 inch slices)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray to prevent the potatoes from sticking during baking.
- Melt Butter: In a medium to large saucepan, melt the 1/4 cup butter over medium heat, ensuring it melts evenly without burning.
- Make Roux: Stir in the 1/4 cup flour and cook for about 2 minutes, stirring constantly until the flour is absorbed and the mixture forms a smooth paste with the butter.
- Add Half and Half: Gradually pour in 2 cups of half and half while stirring continuously to avoid lumps. Continue cooking and stirring until the sauce thickens, about 2 minutes.
- Season and Add Cheese: Remove the saucepan from the heat. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, and 2 cups of shredded cheddar cheese until melted and smooth.
- Layer Potatoes and Sauce: Place one-third of the sliced potatoes evenly in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat this layering two more times, ending with the cheese sauce.
- Bake Covered: Cover the dish tightly with foil and bake for 40-50 minutes, or until the potatoes are almost tender when pierced with a fork.
- Add Final Cheese Layer: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the cheese is bubbly and golden and the potatoes are fully tender.
- Cool and Serve: Let the scalloped potatoes cool for a few minutes before serving to allow the sauce to set slightly for easier serving.
Notes
- For a lighter version, use whole milk instead of half and half, but the sauce will be less rich.
- Slicing the potatoes thinly (about 1/8 inch) ensures even cooking and a creamy texture.
- You can substitute cheddar with other melting cheeses like Gruyère or a blend for different flavor profiles.
- Make sure to cover the dish with foil initially to prevent the cheese from browning too early and to allow the potatoes to cook through.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
