Creamy Cheesy Scalloped Potatoes

I didn’t grow up eating scalloped potatoes. My mom was more of a baked potato or mashed potato person, so the first time I tried them at a friend’s house, I couldn’t believe what I’d been missing. Layers of tender potatoes swimming in a creamy cheese sauce? It felt fancy, like something you’d only get at a restaurant.

Turns out, scalloped potatoes aren’t hard to make at all. Sure, there’s some slicing involved, and you need to make a simple sauce, but it’s not complicated. The real secret is getting your potatoes thin enough and your sauce thick enough so everything cooks evenly and doesn’t turn into a watery mess. Once you’ve made them a couple times, they become the kind of side dish you can pull together without even looking at a recipe.

What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy potatoes like Russets or Yukon Golds, which hold their shape nicely while still getting tender and creamy as they bake. Russets are the classic choice and give you that traditional fluffy texture, while Yukon Golds add a buttery flavor and a slightly waxier texture that some people prefer. Avoid using red potatoes or new potatoes for this recipe, as they’re too waxy and won’t absorb the creamy sauce as well. When you’re at the store, pick potatoes that are firm with no soft spots or green patches, and try to choose ones that are similar in size so they cook evenly.

Options for Substitutions

This classic dish is pretty forgiving when it comes to swaps:

• Potatoes: Russet potatoes are the go-to choice here since they hold their shape well and create a creamy texture. You can use Yukon golds for a buttery flavor, but avoid waxy red potatoes as they don’t absorb the sauce as nicely.
• Cheddar cheese: Feel free to mix things up with Gruyere for a fancier taste, or try a blend of cheddar and Monterey Jack. Parmesan also works well mixed with cheddar for extra sharpness.
• Milk: Whole milk gives the creamiest results, but you can use 2% if that’s what you have. For an even richer dish, swap half the milk with heavy cream. Avoid skim milk though – it’ll make your sauce too thin.
• Butter and flour: These two work together to create the roux that thickens your sauce, so it’s best not to skip them. If you’re out of butter, you can use the same amount of oil, but the flavor won’t be quite as rich.
• Onion: Yellow onions work great, but white or sweet onions are fine too. You can also leave it out completely if onions aren’t your thing.

Watch Out for These Mistakes While Baking

Slicing your potatoes too thick is a recipe for disaster – aim for 1/8-inch slices so they cook evenly and become tender within the baking time, otherwise you’ll end up with crunchy, undercooked potatoes in the center.

Making your cheese sauce too thick by cooking it too long will result in a gloppy, paste-like texture that won’t coat the potatoes properly, so remove it from heat as soon as it thickens and the cheese melts.

Skipping the foil cover during baking causes the top layer to dry out and burn before the bottom layers are cooked through, so keep it covered for the full baking time and only remove it for the final broiling step.

For extra insurance against unevenly cooked potatoes, try overlapping your slices like shingles on a roof, which helps them cook more uniformly and creates better layers.

What to Serve With Scalloped Potatoes?

Scalloped potatoes are the perfect side dish for just about any protein you’re serving for dinner. They pair really well with roasted chicken, baked ham, or a simple grilled steak since the creamy, cheesy potatoes balance out the savory meat perfectly. I love serving them alongside some roasted green beans or steamed broccoli to add a fresh vegetable to the plate. For a full comfort food spread, you can also add a simple side salad with a light vinaigrette to cut through all that richness.

Storage Instructions

Store: Keep your leftover scalloped potatoes in an airtight container in the fridge for up to 4 days. They actually taste pretty great the next day once all those flavors have had time to hang out together!

Freeze: You can freeze scalloped potatoes for up to 2 months, though the texture might change a bit since potatoes can get a little grainy when frozen. If you’re planning to freeze them, slightly undercook the potatoes before freezing so they don’t turn mushy when you reheat.

Reheat: Warm them up in the oven at 350°F covered with foil for about 20-25 minutes, or until heated through. You can also use the microwave, but the oven keeps that nice creamy texture better and crisps up the top a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 55-65 g
• Fat: 80-90 g
• Carbohydrates: 230-250 g

Ingredients

For the base:

• 2.2 lbs potatoes (peeled and sliced into 1/8-inch rounds)
• 1 large onion (thinly sliced into half-moons)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the cheese sauce:

• 3.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 3.5 tbsp flour (I always use King Arthur all-purpose flour)
• 3/4 tsp salt
• 1/4 tsp garlic powder
• 2 cups milk (room temperature, about 70°F helps prevent curdling)
• 1.75 cups cheddar cheese (freshly shredded for a smoother melt)

Step 1: Prepare Ingredients and Preheat

• 2.2 lbs potatoes, peeled and sliced
• 1 large onion, thinly sliced

Peel and slice potatoes into 1/8-inch rounds (a mandoline makes this faster and more uniform), then thinly slice the onion into half-moons.

Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish or similar 3-quart casserole.

Having everything prepped before you start cooking the sauce ensures smooth timing.

Step 2: Layer Potatoes and Onions

• sliced potatoes from Step 1
• sliced onion from Step 1
• 1/2 tsp salt
• 1/4 tsp black pepper

Arrange the sliced potatoes and onions in the greased baking dish in overlapping layers, seasoning lightly with salt and black pepper as you go.

This helps distribute seasoning throughout rather than just on top.

Start and end with potatoes for a neater appearance and better structure.

Step 3: Make the Roux and Build the Cheese Sauce

• 3.5 tbsp butter
• 3.5 tbsp flour
• 3/4 tsp salt
• 1/4 tsp garlic powder
• 2 cups milk
• 1.75 cups cheddar cheese

In a medium saucepan, melt butter over medium heat, then whisk in flour and salt and cook for about 1 minute, stirring constantly to create a smooth roux—this cooks out the raw flour taste.

Gradually pour in room-temperature milk while whisking to prevent lumps, then increase heat to medium-high and stir frequently until the sauce thickens, about 5-7 minutes.

I always use room-temperature milk because cold milk can cause the sauce to break or curdle.

Once thickened, remove from heat and stir in freshly shredded cheddar cheese until completely melted and smooth, about 30-60 seconds.

Step 4: Combine and Bake Covered

• cheese sauce from Step 3
• potato and onion layers from Step 2

Pour the cheese sauce from Step 3 evenly over the layered potatoes and onions, using a spatula to gently spread it and ensure the sauce reaches all layers.

Cover the dish tightly with aluminum foil and bake at 400°F for 85-90 minutes, until the potatoes are tender when pierced with a fork and the sauce is bubbling at the edges.

Step 5: Finish with Broiled Topping

• baked casserole from Step 4

Remove the foil carefully and place the baking dish under the broiler for 2-4 minutes, watching closely, until the top turns golden brown and crispy.

For a crispier crust, I like to broil a bit longer, but keep an eye on it since broilers vary in intensity—you want golden, not burnt.

Step 6: Rest and Serve

• finished casserole from Step 5

Let the scalloped potatoes rest for 5 minutes before serving—this allows the sauce to set slightly so it holds together better when plated.

Taste and adjust seasoning with additional salt and pepper if needed, then serve warm.

Creamy Cheesy Scalloped Potatoes

Delicious Creamy Cheesy Scalloped Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 6 servings

Calories 2000 kcal

Ingredients

  

For the base::

• 2.2 lbs potatoes (peeled and sliced into 1/8-inch rounds)
• 1 large onion (thinly sliced into half-moons)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the cheese sauce::

• 3.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 3.5 tbsp flour (I always use King Arthur all-purpose flour)
• 3/4 tsp salt
• 1/4 tsp garlic powder
• 2 cups milk (room temperature, about 70°F helps prevent curdling)
• 1.75 cups cheddar cheese (freshly shredded for a smoother melt)

Instructions

 

• Peel and slice potatoes into 1/8-inch rounds (a mandoline makes this faster and more uniform), then thinly slice the onion into half-moons. Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish or similar 3-quart casserole. Having everything prepped before you start cooking the sauce ensures smooth timing.
• Arrange the sliced potatoes and onions in the greased baking dish in overlapping layers, seasoning lightly with salt and black pepper as you go. This helps distribute seasoning throughout rather than just on top. Start and end with potatoes for a neater appearance and better structure.
• In a medium saucepan, melt butter over medium heat, then whisk in flour and salt and cook for about 1 minute, stirring constantly to create a smooth roux—this cooks out the raw flour taste. Gradually pour in room-temperature milk while whisking to prevent lumps, then increase heat to medium-high and stir frequently until the sauce thickens, about 5-7 minutes. I always use room-temperature milk because cold milk can cause the sauce to break or curdle. Once thickened, remove from heat and stir in freshly shredded cheddar cheese until completely melted and smooth, about 30-60 seconds.
• Pour the cheese sauce from Step 3 evenly over the layered potatoes and onions, using a spatula to gently spread it and ensure the sauce reaches all layers. Cover the dish tightly with aluminum foil and bake at 400°F for 85-90 minutes, until the potatoes are tender when pierced with a fork and the sauce is bubbling at the edges.
• Remove the foil carefully and place the baking dish under the broiler for 2-4 minutes, watching closely, until the top turns golden brown and crispy. For a crispier crust, I like to broil a bit longer, but keep an eye on it since broilers vary in intensity—you want golden, not burnt.
• Let the scalloped potatoes rest for 5 minutes before serving—this allows the sauce to set slightly so it holds together better when plated. Taste and adjust seasoning with additional salt and pepper if needed, then serve warm.