Do Share Recipe

I have to admit, making Cheesy Scalloped Potatoes Recipe is one of my favorite kitchen adventures. There’s something so comforting about layers of tender potatoes smothered in a creamy, cheesy sauce. The first time I made this recipe, I was amazed at how restaurant-quality it tasted, yet it was surprisingly simple.

Every bite felt rich, indulgent, and perfectly satisfying. I promise, once you try this, it will become a family favorite at every dinner or holiday gathering. You can also enjoy similar comforting flavors with a Creamy Chicken Carbonara Recipe.

Ingredients

To make this dish taste its absolute best, quality ingredients matter. Here’s what I use:

4 russet potatoes, peeled and sliced into ¼-inch rounds (about 2 pounds). Russets are ideal because they soften perfectly while holding their shape.
1 yellow onion, sliced into rings. Adds sweetness and depth to the dish.
3 tablespoons unsalted butter. Provides richness without overpowering the flavors.
3 tablespoons all-purpose flour. Helps thicken the creamy sauce.
½ teaspoon kosher salt. Balances all the flavors in the sauce.
2 cups whole milk, at room temperature. Ensures a smooth sauce that blends well with cheese.
1 ½ cups mild cheddar cheese, shredded. Freshly grated cheese melts better and gives the best flavor.
Salt and pepper to taste. Adjust seasoning to your preference.

Note: Serves 6-8 people generously.

Variations

I like to experiment sometimes, and here are some ways you can tweak this recipe:

Use Gruyère or Fontina cheese for a richer, nuttier flavor.
Add cubed ham or cooked bacon between the layers for a heartier dish.
Swap whole milk with almond or oat milk to make it dairy-free.
Stir in fresh herbs like thyme or rosemary for an aromatic twist.
For a lower-fat option, use reduced-fat cheese or milk.

For a lighter, handheld alternative, you might also enjoy a Spicy Chicken Sandwich with Homemade Sauce Recipe as part of your meal plan.

Cooking Time

Here’s how long it will take from start to finish:

Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Equipment You Need

These tools make the process much smoother:

Medium saucepan – for making the cheese sauce.
Mandoline (optional) – for perfectly even potato slices.
8×8-inch baking dish – for layering and baking the potatoes.
Whisk – to ensure the sauce is smooth without lumps.
Aluminum foil – to cover the dish and keep it moist while baking.

How to Make Cheesy Scalloped Potatoes Recipe

Prepare the Ingredients

Start by peeling the potatoes and slicing them evenly, about ¼ inch thick. Slice the onion into thin rings. I like to use a mandoline here for uniform slices because it ensures even cooking.

Layer Potatoes and Onions

Lightly grease your baking dish with nonstick spray. Arrange the potato slices and onion rings in alternating layers. Staggering them ensures each bite has a perfect balance of potatoes and onions.

Make the Cheese Sauce

Melt butter in a medium saucepan over medium heat. Whisk in flour and salt for one minute, then gradually add milk, stirring until thickened. Once thick, remove from heat and stir in shredded cheese until smooth and creamy.

Assemble and Bake

Pour the cheese sauce evenly over the layered potatoes. Cover the dish with aluminum foil and bake in a preheated 400°F oven for 85–90 minutes, or until the potatoes are tender. For a golden top, switch to broil for a few minutes at the end.

Season and Serve

Once baked, season with salt and pepper to taste. Let it sit for a few minutes to firm up slightly before serving, then scoop onto plates and enjoy that gooey, cheesy perfection.

Additional Tips for Making this Recipe Better

From my experience, these little tricks make a big difference:

I always let the milk come to room temperature first; it prevents lumps in the sauce.
Freshly grated cheese melts much better than pre-shredded. I never skip this step.
Covering the dish tightly with foil keeps the potatoes tender and prevents drying.
For extra flavor, I sometimes add a pinch of garlic powder or smoked paprika to the cheese sauce.

How to Serve Cheesy Scalloped Potatoes

Presentation matters, and this dish is easy to make look impressive:

Serve directly from the casserole dish or spoon into individual ramekins for a fancy touch.
Garnish with fresh parsley or chives for color and added freshness.
Pair with roasted meats, turkey, or a green salad for a balanced meal.

Nutritional Information

Here’s a quick snapshot of what you’re enjoying with each serving:

Calories: 346 kcal
Protein: 12 g
Carbohydrates: 36 g
Fat: 18 g

Make Ahead and Storage

Make Ahead

You can prepare this dish a day in advance. Assemble the potatoes and cheese sauce in the baking dish, then cover tightly with plastic wrap or foil. Bake it straight from the fridge the next day, adding a few extra minutes if needed.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled completely before sealing to maintain freshness.

Freezing

Cheesy scalloped potatoes freeze well. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in the oven at 350°F until warmed through, about 20–25 minutes. I like to cover it with foil to prevent the top from drying out, then remove foil at the end for a slight crisp.

Why You’ll Love This Recipe

Here’s why I keep making Cheesy Scalloped Potatoes over and over:

The creamy, cheesy sauce is indulgent and comforting in every bite.
Easy to prepare, even for beginners, with minimal ingredients.
Highly versatile—you can add ham, herbs, or different cheeses.
Perfect for holidays or family dinners; it’s always a crowd-pleaser.
Can be made ahead, which saves time on busy days.

Cheesy Scalloped Potatoes are a classic side dish that never disappoints. With tender potatoes, a rich cheese sauce, and endless ways to customize, this recipe has become my go-to for special occasions and weeknight dinners alike. Every layer is pure comfort, and I guarantee it will disappear fast at your table.

Ben Carraoli