Easy Cheesy Scalloped Potatoes

There’s just something about warm, cheesy potatoes that makes everyone smile. When I make these scalloped potatoes, the whole kitchen smells cozy. And when they hit the table? Not a single slice gets left behind.

I used to think scalloped potatoes were hard to make. But nope. Once I figured out this easy method, I stopped buying the boxed kind for good.

These come out soft, creamy, and full of cheesy goodness. No weird stuff—just real potatoes, melty cheese, and a smooth sauce that makes it all come together. Total comfort food.

Wanna make them with me? I’ll show you my simple steps so yours turn out just right. Let’s make the kind of side dish everyone asks for again and again.

Why You’ll Love This Recipe

• Deep Comfort in Every Bite: Rich and creamy, with perfectly tender layers of potato and bold cheesy flavor.
• Beginner-Friendly, Yet Impressive: You don’t need advanced cooking skills, but the result feels gourmet.
• Perfect Make-Ahead Side Dish: Prepare and refrigerate up to a day in advance, then bake when needed.
• Highly Customizable: The base recipe is versatile—try different cheeses, herbs, or mix-ins.
• Crowd Favorite: Always a hit, whether served at family dinners or potlucks.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: Around 1 hour 10 minutes

Servings: Serves 6 to 8 as a side dish
Difficulty: Easy. This recipe requires basic stovetop and oven skills, plus a bit of patience while layering and baking.

Required Kitchen Tools

To make this dish smooth from prep to plate, gather the following tools:

• Mandoline slicer or sharp knife – For even, thin slices of potato (about 1/8 inch).
• Large saucepan – For making the cheese sauce.
• Whisk – Essential for getting a smooth sauce.
• Wooden spoon or spatula – For sautéing onions and garlic.
• Measuring cups and spoons
• 9×13-inch baking dish – Glass or ceramic works well for even baking.
• Foil – For covering the dish during the first half of baking.

Ingredients for Easy Cheesy Scalloped Potatoes

Each ingredient in this recipe plays an important role in creating a creamy, flavorful, and well-balanced dish. Here’s what you need:

• 2 ½ pounds russet or Yukon gold potatoes
  Peeled and sliced into thin rounds (about 1/8 inch thick). Yukon golds are naturally creamy, while russets give a fluffier texture. Use a mandoline if you have one to ensure uniform thickness—this helps the layers cook evenly.
• 3 tablespoons unsalted butter
  This starts the roux and adds richness to the base of the cheese sauce.
• ½ medium onion, finely chopped
  Adds a mild, savory sweetness and depth to the cream sauce. Dice finely so it softens well in the butter.
• 3 garlic cloves, minced
  Garlic adds aromatic flavor that balances the richness of the cheese and cream.
• 3 tablespoons all-purpose flour
  This is used to thicken the sauce. When whisked into the butter and aromatics, it creates a roux that gives the sauce structure.
• 2 ½ cups heavy cream
  Provides a rich, silky body to the sauce. You can substitute part of it with whole milk or half-and-half, but the result will be less creamy.
• 1 teaspoon kosher salt
  Enhances all the other flavors in the sauce and potatoes.
• ½ teaspoon freshly ground black pepper
  Adds mild heat and balances the richness of the dairy.
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  Thyme adds an earthy herbal note that complements the cheese and cream without overpowering it.
• ½ teaspoon cayenne pepper (optional)
  A little spice cuts through the richness. You can omit or substitute with paprika for color without heat.
• 3 cups sharp cheddar cheese, shredded
  Use freshly shredded cheddar for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can lead to a grainy sauce. Split this into 2 cups for the sauce and 1 cup for topping.

Variations for Easy Cheesy Scalloped Potatoes

Want to tailor the dish to your preferences or dietary needs? Here are some easy swaps and additions:

• Add Parmesan or Gruyère
  Replace 1 cup of cheddar with a nuttier cheese like Gruyère or a salty touch of Parmesan for deeper flavor.
• Use Half-and-Half or Milk Instead of Cream
  For a lighter dish, substitute with half-and-half or even whole milk. Keep in mind this will result in a thinner, less decadent sauce.
• Add Cooked Bacon or Ham
  Layer in cooked bacon bits or chopped ham between the potatoes for added protein and smoky flavor.
• Mix in Spinach or Kale
  Add a layer of sautéed greens for a slightly healthier twist. Just be sure to drain them well to avoid watery potatoes.
• Top with Breadcrumbs or Crushed Crackers
  For a crunchy topping, mix panko breadcrumbs or crushed Ritz crackers with a tablespoon of melted butter and sprinkle on before the final bake.

How to Make Easy Cheesy Scalloped Potatoes – Step-by-Step

1. Preheat and Prepare Your Dish

Preheat the oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with butter or spray with nonstick cooking spray. Set aside.

2. Sauté Aromatics

In a large saucepan over medium heat, melt the butter. Add the chopped onions and cook until soft and translucent, about 4–5 minutes. Add the garlic and stir for another 30 seconds, just until fragrant.

3. Build the Roux

Sprinkle in the flour. Stir continuously with a whisk or wooden spoon to form a paste. Cook the roux for about 1 minute to remove the raw flour taste.

4. Add Cream and Seasonings

Gradually whisk in the heavy cream. Keep whisking to ensure the mixture stays smooth. Once all the cream is added, bring the sauce to a low simmer. Stir in salt, pepper, cayenne (if using), and thyme. Let the sauce simmer for 3–4 minutes to thicken slightly.

5. Add Cheese

Turn off the heat and stir in 2 cups of shredded cheddar cheese. Mix until melted and smooth. Taste the sauce and adjust salt or seasonings if needed.

6. Layer the Potatoes

Place half of the sliced potatoes in a single overlapping layer in the bottom of the prepared baking dish. Pour half of the cheese sauce evenly over the top. Repeat with the remaining potatoes and then the remaining sauce. Smooth the top and make sure the sauce is distributed evenly.

7. Add Cheese Topping

Sprinkle the final 1 cup of shredded cheddar over the top of the assembled dish.

Serving and Decoration

How to Serve Easy Cheesy Scalloped Potatoes

These potatoes are meant to be served warm, straight from the oven. Once baked, let the dish rest for 10–15 minutes. This helps the sauce settle and thicken, making it easier to slice and serve.

They work beautifully as a side for:

• Roast chicken or turkey
• Grilled or baked fish
• Steak or pork chops
• Holiday meals like Easter, Thanksgiving, or Christmas
• Vegetarian dinners with roasted vegetables or sautéed greens

To garnish, sprinkle with fresh chopped parsley, chives, or a few extra thyme leaves just before serving for a fresh pop of green color and contrast against the golden top.

Storing Easy Cheesy Scalloped Potatoes

These potatoes store very well, making them great for meal prep or leftovers.

• Refrigerator: Let the dish cool completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
• Freezer: For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm leftovers in a 350°F (175°C) oven, covered, for 20–25 minutes or until hot. You can also reheat in the microwave in short bursts, stirring occasionally.

Tips and Tricks for Success

• Slice Evenly: Use a mandoline or very sharp knife to slice potatoes to uniform thickness. If slices are too thick or uneven, they may not cook through properly.
• Cheese from the Block: Grate your own cheddar for a smoother sauce. Pre-shredded cheese often contains anti-caking agents that can cause the sauce to clump.
• Don’t Over-Boil the Sauce: Once the cheese is added, avoid high heat. High temperatures can cause dairy to break and become grainy.
• Cover While Baking: Cover the dish with foil for the first 30 minutes of baking to trap moisture and soften the potatoes. Uncover for the last 15–20 minutes to develop a golden crust on top.
• Rest Before Serving: Let the dish rest after baking to allow the sauce to thicken and the layers to set.

Nutrition

Nutrient	Amount (per serving)
Calories	~375 kcal
Carbohydrates	31g
Protein	11g
Fat	24g
Saturated Fat	14g
Cholesterol	75mg
Sodium	420mg
Fiber	3g
Sugar	2g
Calcium	230mg
Iron	1.2mg

Estimates based on 8 servings. Values may vary depending on ingredients used.

Easy Cheesy Scalloped Potatoes FAQs

Can I use milk instead of cream?
Yes, you can substitute whole milk or half-and-half for the heavy cream, but the sauce will be thinner and less rich. You may also need to simmer a bit longer to achieve the same consistency.

Can I make scalloped potatoes ahead of time?
Absolutely. You can assemble the dish (including the sauce and cheese topping) up to 24 hours in advance. Cover tightly and refrigerate. Let sit at room temperature for 30 minutes before baking.

Do I need to boil the potatoes first?
No. As long as the slices are thin (about 1/8 inch), they will cook through during baking. Thicker slices may need more time in the oven.

How do I keep scalloped potatoes from curdling?
Use heavy cream or full-fat dairy and simmer the sauce gently. Avoid overheating or boiling once the cheese is added. That can break the sauce and create a gritty texture.

What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes usually feature a creamy white sauce (often without cheese), while au gratin includes grated cheese between layers and on top. This recipe blends the best of both: a creamy base and lots of cheese.

Conclusion

These Easy Cheesy Scalloped Potatoes bring cozy comfort to your dinner table with little effort and maximum flavor. With layers of creamy sauce and melty cheese surrounding soft, thin-sliced potatoes, this dish is hearty enough for a holiday but simple enough for a weeknight meal. It’s also endlessly customizable, whether you’re feeding picky kids, hearty eaters, or vegetarian guests.

This is one of those recipes you’ll reach for again and again — warm, simple, and satisfying. Once you master it, you’ll find new ways to make it your own every time.