Cheesy scalloped potatoes are the ultimate comfort food. Each bite is filled with thinly sliced potatoes and gooey cheese baked in a rich, creamy cheese sauce. Whether you're serving it as a classic side dish or letting it shine as a main, this cheesy scalloped potatoes recipe is an easy favorite for any family dinner or special occasion.
Why You’ll Love Cheesy Scalloped Potatoes
If you love cheesy goodness, this is your kind of dish. The layers of potatoes are baked until golden brown and bubbling, making it a perfect side dish for holiday meals or cozy Sunday dinners. This easy scalloped potatoes recipe works great alongside roast chicken, pork chops, or even Easter ham. It also makes a great addition to a casserole-style spread, especially if you’re planning a dinner party or holiday dinner with a variety of comforting side dishes.
What You Need To Make Cheesy Scalloped Potatoes
You only need a few pantry staples and fresh ingredients to make this easy cheesy scalloped potatoes dish. The full recipe instructions and exact amounts are in the printable recipe card, but here’s a quick overview of what you’ll need:
- golden potatoes (yukon gold potatoes or russet potatoes both work)
- onion
- garlic
- unsalted butter
- dry herbs and spices
- bay leaves
- whole milk
- heavy cream
- salt and ground black pepper
- white cheddar cheese (or mix in parmesan cheese or sharp cheddar cheese if desired)
A mandoline slicer is super helpful to evenly slice potatoes, but a sharp knife works fine too. Make sure to use a prepared baking dish or casserole dish so nothing sticks.
How To Make Cheesy Scalloped Potatoes
- Preheat the oven to 350°F.
- Slice the potatoes thinly using a mandoline slicer or knife, then soak briefly in cold water and drain.
- finely chop the onion, mince the garlic, and grate the shredded cheese.
- In a large pot over medium heat, melt butter and sauté the onions until soft and golden. Season with salt and pepper.
- Add garlic and cook for about 30 seconds.
- Add the potatoes, heavy cream, milk, bay leaves, and dry herbs. season again. Bring to a boil, then reduce to a simmer.
- Cover and cook on medium-low heat for 10–15 minutes, stirring occasionally, until the potatoes are just tender.
- Remove the bay leaves and begin layering.
TO LAYER:
- Pour one-third of the potato mixture into your casserole dish.
- Sprinkle one-third of the cheese over the potato layer.
- Repeat the process with the remaining potatoes and cheese, finishing with a cheesy top layer.
- Cover loosely with aluminum foil and bake for 30–40 minutes. Remove the foil and bake uncovered until the top is golden brown and the cheesy sauce is bubbling.
- Let the dish cool to room temperature for about 5–10 minutes before serving.
Commonly Asked Questions
Can I use other types of cheese?
Yes. Parmesan cheese, sharp cheddar, or a mix of different types of cheese adds even more flavor to the cheesy cream sauce.
Can I make this ahead of time?
Absolutely. You can assemble it the day before, cover tightly with plastic wrap, and refrigerate. Bake just before serving for best results.
What’s the difference between scalloped potatoes and au gratin potatoes?
They’re very similar, but potatoes au gratin typically include more cheese between layers and sometimes breadcrumbs on top. This recipe leans toward the au gratin potatoes style with lots of gooey cheese and a creamy sauce.
Can I make individual portions?
Yes. Divide the mixture into ramekins or small baking dishes for individual portions—perfect for a dinner party or small gathering.
What can I serve with cheesy scalloped potatoes?
These pair well with pork tenderloin, salty ham, roast chicken, or even green bean casserole for a full holiday meal.
Cheesy Scalloped Potatoes
Equipments
Ingredients
Let's gather the ingredients!
- 3 pounds golden potatoes thinly sliced
- 1 medium onion finely chopped
- 6 cloves garlic minced
- 2 tablespoon unsalted butter
- 2 tablespoon dry herbs & spices such as BRAGG’s 24 herbs and spices
- 2 bay leaves dry
- 1 cup whole milk
- 3 cups heavy cream
- salt and ground black pepper to taste
- 3 cups white cheddar cheese grated
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the potatoes thinly using a food processor, mandoline, or knife.
- Finely chop the onion, mince the garlic, and grate the mozzarella cheese.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until tender and slightly golden. Season with salt and pepper. Add the minced garlic and cook for 30 seconds.
- Add the sliced potatoes, heavy cream, dry herbs, bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and cook on medium-low heat until the potatoes are about ¾ cooked through, stirring frequently to prevent sticking.
- Remove and discard the bay leaves.
Layering:
- Pour one-third of the potato mixture into the 13x9 inch baking dish, spreading evenly.
- Sprinkle about one-third of the grated mozzarella cheese over the potatoes.
- Pour another one-third of the potato mixture over the cheese, spreading evenly.
- Sprinkle another one-third of the grated mozzarella cheese over the potatoes.
- Pour the remaining potato mixture over the cheese, spreading evenly.
- Sprinkle the remaining grated mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, until bubbly and the cheese is melted and golden. For a more golden and crisp cheese topping, increase the oven temperature to 425 degrees and continue baking for an additional 5-8 minutes.
- Allow the dish to cool for 5-10 minutes before serving. Enjoy your delicious scalloped potatoes as a side dish with your favorite main course.
Sarah says
I have made a few scalloped potatoes recipes. Nothing as delicious as this one! It was so cheesy and the flavor was spot on! Boiling the potatoes first such a smart idea! Everyone on Easter could not get enough of it.