Cheesy Scalloped Potatoes are a classic comfort food featuring tender, thinly sliced potatoes baked in a creamy, cheesy sauce that turns golden and bubbly on top. The cheese melts into every layer, creating a rich texture that is both hearty and satisfying. This dish feels like a warm hug, especially on cooler days.
I love making cheesy scalloped potatoes because they’re so simple but always impress everyone at the table. A little tip I’ve found helpful is to use a mix of cheeses, like sharp cheddar and a bit of mozzarella, for extra flavor and gooeyness. Plus, letting the dish rest for a few minutes after baking makes it easier to serve and enjoy all those cheesy layers without them slipping apart.
These potatoes are perfect as a side for a holiday meal or just a cozy weekend dinner. I often pair them with roast chicken or a simple green salad to keep things balanced. Whenever I make this dish, I notice how it brings people together, with everyone sneaking bites while it’s still warm from the oven—it’s just that good!
Key Ingredients & Substitutions
Russet potatoes: These are great for scalloped potatoes because they hold their shape and get tender without falling apart. If you don’t have russets, Yukon Golds work well too and offer a creamier texture.
Cheese: Sharp cheddar adds bold flavor and melts beautifully. Mixing in Gruyère gives a slightly nutty note. If Gruyère isn’t available, Swiss or Fontina are nice substitutes.
Milk and cream: The combo creates a rich sauce without being too heavy. For a lighter version, swap heavy cream with extra milk but expect a thinner sauce.
Garlic and onion: These build the base flavor. You can use garlic powder if fresh isn’t on hand, but fresh really brightens the dish.
How Do I Get Thin, Even Potato Slices Without a Mandoline?
Slicing the potatoes thinly and evenly helps them cook at the same rate, making the dish creamy and tender. Here’s how to slice them if you don’t have a mandoline:
- Use a sharp chef’s knife for safety and control.
- Cut the potato in half lengthwise first to create a flat surface, which keeps it stable.
- Slice each half into 1/8-inch thick slices, aiming for uniform thickness.
- Take your time and be careful—thin slices cook more evenly and absorb sauce better.
If you want to speed things up and have one, a mandoline slicer is great, but a good knife and patience work perfectly fine!
Equipment You’ll Need
- 9×13-inch baking dish – I use this size because it fits all the layers comfortably and bakes evenly.
- Medium saucepan – for making the cheese sauce; I like this to control the heat and stir easily.
- Knife and cutting board – to slice potatoes and onions; a sharp knife makes even slices safer and easier.
- Rubber spatula or whisk – helps in mixing the cheese sauce smoothly without scratching the pan.
- Aluminum foil – covers the dish during baking to keep moisture in and make potatoes tender.
Flavor Variations & Add-Ins
- Swap cheddar for Gruyère, Parmesan, or Monterey Jack for different cheesy flavors—try what you like best!
- Add cooked bacon or cooked sausage slices for extra richness and protein.
- Mix in sautéed mushrooms, spinach, or chopped bell peppers for color and veggies.
- Sprinkle some paprika or cayenne on top before baking for a bit of spice and color.
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 3 pounds russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- Fresh chopped parsley, for garnish
Time Needed:
This recipe takes about 20 minutes to prepare and about 1 hour and 15 minutes to bake, including resting time. The total time from start to finish is roughly 1 hour and 35 minutes, perfect for a weekend meal.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish to prevent sticking and help with easy cleanup.
2. Slice the Vegetables:
Peel the potatoes and slice them thinly—about 1/8-inch thick works best. Also, slice the onion into thin pieces so it layers nicely between the potatoes.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until it becomes fragrant. Stir in the flour and whisk constantly for 2 minutes to cook the flour. Gradually pour in the milk and cream while whisking continuously. Keep stirring until the sauce thickens and is smooth—this should take 5 to 7 minutes.
Remove from heat and stir in 1 ½ cups of cheddar cheese and ¾ cup of Gruyère cheese (if using). Mix until the cheese melts smoothly into the sauce. Season with salt, black pepper, and ground nutmeg.
4. Assemble the Dish:
Layer half of the sliced potatoes evenly on the bottom of the prepared baking dish. Add a layer of half the onions over the potatoes. Pour half of the cheese sauce evenly on top. Repeat with the remaining potatoes, onions, and cheese sauce, creating layers.
Sprinkle the remaining ½ cup cheddar cheese and ¼ cup Gruyère cheese over the top.
5. Bake:
Cover the baking dish with aluminum foil to keep the moisture in. Bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and bake uncovered for another 25 to 30 minutes, or until the top is bubbly, golden, and slightly browned.
6. Rest and Serve:
Once baked, let the scalloped potatoes rest for about 10 minutes. This allows the sauce to thicken so the dish holds its shape when served. Garnish with fresh chopped parsley for a pop of color and flavor.
Enjoy this rich, comforting dish alongside your favorite mains!
Can I Use a Different Type of Potato?
Yes! Yukon Gold potatoes work well too and give a creamier texture, but try to avoid waxy potatoes like red potatoes as they don’t soften as nicely in this dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the cheesy sauce creamy.
Can I Prepare This Dish Ahead of Time?
Absolutely! Assemble the dish up to step 4, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes to the cooking time if baking from cold.
What Can I Use Instead of Gruyère Cheese?
If you don’t have Gruyère, Swiss cheese or mozzarella are great substitutes that melt well and provide a mild, creamy flavor.
