If you’re on the hunt for a comforting side dish that never fails to impress, I can’t recommend this Cheesy Scalloped Potatoes Recipe enough. Seriously, every time I whip this up, my whole family goes crazy for that rich, creamy cheese sauce hugging tender potato slices—it’s pure comfort food magic. Stick around, because I’m about to share all my tips so you can make this fan-freaking-tastic dish with confidence in your own kitchen.
Why You’ll Love This Recipe
- Chunky, Melty Goodness: You get layers of tender potatoes soaked in a gorgeously cheesy sauce that’s just the right balance of creamy and flavorful.
- Simple Ingredients: No fancy pantry items needed—just basics like potatoes, milk, cheese, and butter, which means you can easily make it anytime.
- Perfect Crowd-Pleaser: I’ve brought this to potlucks and family dinners and it’s always a hit—trust me, people will be asking for your secret.
- Flexible & Customizable: You can tweak the cheese, add herbs, or even make it dairy-free, so it fits your taste and dietary needs perfectly.
Ingredients You’ll Need
Every ingredient here plays a starring role in turning simple potatoes into a creamy, cheesy masterpiece. I love using russet potatoes for their starchy texture that bakes up beautifully soft without falling apart, and the sharp cheddar cheese adds just the right amount of tangy richness.
- Russet Potatoes: Ideally peeled and sliced thinly so they cook evenly and soak up the cheese sauce perfectly.
- Yellow Onion: Adds a subtle sweetness and depth; I slice mine into rings to layer nicely with the potatoes.
- Unsalted Butter: The base for your roux (that’s the thickening agent)–using unsalted lets you control the seasoning better.
- All-Purpose Flour: Helps thicken the cheese sauce to creamy perfection without any lumps.
- Kosher Salt: I prefer kosher because the flakes dissolve nicely and season evenly.
- Whole Milk: Room temperature works best here to help create a smooth, silky sauce.
- Mild Cheddar Cheese: Freshly shredded melts better than pre-shredded; this cheese gives a lovely mellow flavor without overpowering.
- Salt and Pepper: To taste, seasoning at the end brings everything together.
Variations
I love making the classic version, but sometimes I like to switch things up depending on what I’m craving or what’s in my fridge. There’s so much room to play around with this Cheesy Scalloped Potatoes Recipe, so don’t hesitate to make it your own!
- Herbed Version: I’ve sprinkled in fresh thyme or rosemary for a fragrant upgrade that pairs beautifully with the creamy cheese sauce.
- Extra Cheese Mix: Mixing cheddar with Gruyère or mozzarella adds a lovely gooey stretch and a deeper flavor.
- Healthier Twist: Swap whole milk for half-and-half or use low-fat cheese if you want a lighter version without losing that cheesy appeal.
- Garlic Lover’s: Adding minced garlic to the butter before the flour step gives the sauce an irresistible savory kick.
How to Make Cheesy Scalloped Potatoes Recipe
Step 1: Prep Your Potatoes and Onion with Care
After peeling your russet potatoes, aim for consistent ¼-inch slices. I like using a mandoline to get nice even slices without fuss, but a sharp knife works just as well—just take your time here. Slice your yellow onion into even rings to layer in between the potato slices. This layering creates delicious bursts of sweetness throughout the dish.
Step 2: Layer Potatoes and Onions in Your Dish
Lightly grease an 8×8-inch casserole dish with nonstick spray so nothing sticks. Then, start layering your sliced potatoes and onions, alternating them in a staggered pattern. This helps everything bake evenly and makes every bite interesting. Don’t worry if it looks crowded—that’s exactly what you want!
Step 3: Make the Creamy Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Stir in the flour and kosher salt, whisking constantly for about one minute—this cooks off the raw flour taste and starts your roux. Slowly whisk in the room-temperature whole milk, and keep stirring until the sauce thickens—patience here pays off. Once thickened, stir in all the shredded cheddar cheese at once. It melts quickly and creates that ooey-gooey sauce that I just can’t resist. Don’t let this sauce boil—just gently heat until silky smooth.
Step 4: Pour, Cover, and Bake Low and Slow
Pour your luscious cheese sauce over the layered potatoes and onions, making sure to get it all evenly distributed. Cover the entire dish tightly with aluminum foil—that traps steam and ensures the potatoes cook perfectly tender during the long bake time. Pop it in your 400°F oven and bake for about 85-90 minutes. You can test doneness by poking the potatoes with a fork—they should be melt-in-your-mouth soft.
Step 5: Broil for That Golden Finish
If you’re like me and love a little crispy cheese on top, switch your oven to broil once the potatoes are tender. Keep a close eye here—it takes just a minute or two for that glorious golden crust to develop. This contrast between creamy interior and crispy top is what brings the whole dish home for me.
Pro Tips for Making Cheesy Scalloped Potatoes Recipe
- Slice Evenly: I learned that even slices mean even cooking, so take your time and use a mandoline or a sharp knife for consistent thickness.
- Bring Milk to Room Temperature: Adding cold milk to your roux can cause lumps—warm milk helps create that smooth, velvety sauce every time.
- Don’t Skip the Cover: Covering the baking dish with foil traps moisture, preventing dry edges and ensuring tender potatoes throughout.
- Watch the Broil Time: Broiling only takes minutes—stay close to avoid burning your cheesy topping while achieving that perfect golden crust.
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
I often sprinkle chopped fresh parsley or chives on top just before serving—it adds a bright pop of color and a fresh note to the rich, creamy dish. Sometimes a little cracked black pepper on top gives it a nice finishing touch that wakes up the flavors.
Side Dishes
This cheesy gem pairs beautifully with roasted chicken, a crisp green salad, or steamed veggies like green beans or broccoli. I love balancing the richness of the potatoes with something light and fresh on the side for a complete meal.
Creative Ways to Present
For holidays or dinner parties, I sometimes bake this recipe in individual ramekins—everyone gets their own little cheesy potato gratin. It’s such a nice presentation and makes it feel extra special without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually pop leftover scalloped potatoes into an airtight container and refrigerate for up to 3 days. When I reheat, the potatoes are still creamy and delicious—sometimes even better after the flavors have melded overnight.
Freezing
I’ve frozen this recipe successfully by letting it cool completely first, then wrapping the dish tightly with plastic wrap and foil. When ready to eat, thaw overnight in the fridge and bake at 350°F until warmed through. The texture stays fairly good, though I recommend fresh for best creaminess.
Reheating
Reheating in the oven at 350°F with foil on top usually does the trick to warm it up evenly without drying out. I avoid microwaving because it can make the sauce separate or the potatoes rubbery, but if you’re in a rush, microwave covered on medium power in short bursts works too.
FAQs
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Can I use other types of potatoes for this Cheesy Scalloped Potatoes Recipe?
Absolutely! While russet potatoes are ideal for their starchiness and creamy texture after baking, Yukon Gold potatoes also work well and provide a slightly buttery flavor. Just remember to slice them uniformly for even cooking.
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How do I prevent the cheese sauce from being grainy?
Be sure to add the cheese off the heat or on low heat and stir quickly; overheating cheese can cause it to separate and become grainy. Also, using freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents.
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Can I make this recipe ahead of time?
Yes! You can assemble the dish up to a day ahead, keep it covered in the fridge, and then bake when ready. This makes it a perfect prep-ahead side dish for busy weeknights or events.
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Is there a way to make this recipe dairy-free?
Definitely! Swap the whole milk for unsweetened plant-based milk like oat or almond, and use your favorite dairy-free cheese alternatives. The texture might vary slightly but it’ll still satisfy those cheesy scalloped potato cravings.
Final Thoughts
This Cheesy Scalloped Potatoes Recipe holds a special place in my kitchen because it turns simple ingredients into a soul-satisfying, crowd-pleasing dish that feels like a warm hug on a plate. Whether you’re making it for a family dinner or a holiday spread, it’s the kind of recipe that people remember and ask for again. Give it a try—you’ll be so glad you did, and I promise, your future self (and your dinner guests) will thank you!
Print
Cheesy Scalloped Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Cheesy Scalloped Potatoes is a comforting classic casserole featuring tender slices of russet potatoes layered with sweet yellow onions and smothered in a rich, creamy cheddar cheese sauce. Baked to golden perfection, this dish is the ultimate side for family dinners or holiday meals, delivering creamy, cheesy, and savory flavors in every bite.
Ingredients
Vegetables
- 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion, sliced into rings
Dairy & Fat
- 3 tablespoons unsalted butter
- 2 cups whole milk, room temperature
- 1 ½ cups mild cheddar cheese, shredded
Pantry & Seasonings
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- Salt and pepper to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking.
- Arrange Potatoes and Onions: Layer the potato slices and onion rings in the prepared baking dish, alternating between potato and onion slices to create a staggered pattern.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and kosher salt continuously for one minute to form a roux. Gradually stir in the whole milk and cook the mixture until it thickens into a creamy sauce.
- Add Cheese: Remove the sauce from heat and stir in the shredded cheddar cheese all at once, whisking until the cheese is fully melted and the sauce is smooth.
- Combine and Cover: Pour the cheese sauce evenly over the arranged potatoes and onions in the baking dish. Cover tightly with aluminum foil to trap steam during baking.
- Bake: Bake in the preheated oven for 85 to 90 minutes or until the potatoes are tender when pierced with a fork.
- Broil for Crispiness (Optional): For a golden, crispy top, remove the foil, switch your oven to broil, and broil the casserole until the topping is golden brown, watching carefully to avoid burning.
- Season and Serve: Season with additional salt and freshly ground pepper to taste just before serving. Serve warm as a hearty side dish.
Notes
- These scalloped potatoes are perfect for cheese lovers looking for a rich, creamy comfort food side dish.
- Using whole milk and mild cheddar cheese gives the sauce a creamy texture and mild flavor, but feel free to experiment with sharper cheeses for more punch.
- Letting the potatoes bake covered helps them cook evenly and become tender by trapping steam.
- Broiling at the end provides a delightful crispy cheese crust that contrasts nicely with the creamy interior.
- Allow the dish to rest a few minutes after baking for easier serving.
Nutrition
- Serving Size: 1/8 of recipe (about 150g)
- Calories: 346 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
