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Cheesy scalloped potatoes are rich, creamy, and made with perfectly even potato layers. A velvety cheese sauce bakes into a golden, tender dish that slices beautifully every time!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Jump to RecipePrep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Servings
10 servings
Difficulty
Easy, with a few key technique moments
Calories *
379 kcal per serving
Technique
Build a classic béchamel, melt in cheese, then layer with thinly sliced potatoes and bake until tender.
Flavor Profile
Rich, creamy, cheesy with a golden, savory top
* Based on nutrition panel
The note about getting the sauce to a peanut butter consistency before layering was so helpful. My potatoes baked perfectly tender and creamy all the way through!⭐⭐⭐⭐⭐
Lauren
Why This Recipe Works
- Balanced cheese sauce. A proper béchamel keeps everything creamy without separating.
- Even potato slices. Thin, uniform slices ensure the potatoes cook at the same rate.
- Layering technique. Distributing sauce evenly prevents dry pockets.
- Covered then uncovered baking. Steam cooks the potatoes first, then the top browns beautifully.
Table of Contents
Last year my husband and I celebrated Thanksgiving with my parents, and I offered to make all the side dishes. Maybe I missed restaurant life, or maybe I just wanted full control over how much butter and cream went into everything. Either way, these scalloped potatoes were the standout.
I had never made them before, but once you understand that it’s essentially a cheese sauce layered with potatoes, it clicks. This version leans extra creamy with plenty of cheese, and it’s the one I keep coming back to.
Ingredients & Substitutions
- Russet Potatoes: These are ideal because they soften beautifully and help thicken the layers as they bake. Slice them very thin for best results. Russets are ideal, but Yukon Gold potatoes are another great option depending on the kinds of potatoes you prefer.
- Butter & Flour: This forms the base of the béchamel. Cooking them together removes any raw flour taste and creates a smooth sauce.
- Milk: Whole milk gives the best texture, but 2% will work in a pinch. You can swap part of the milk for heavy cream if you want an even richer cream sauce.
- Sharp Cheddar Cheese: Adds bold flavor and that classic cheesy pull.
- Sharp White Cheddar Cheese: Balances the flavor and melts smoothly into the sauce.
- Salt & Pepper: Essential for seasoning each layer so the dish doesn’t taste flat.
See the recipe card for full information on ingredients and quantities.
Variations for Cheesy Potatoes
- Add garlic. Sauté a little garlic in the butter before adding flour for a deeper, savory base. You can also layer in deeply sweet onions using my method for how to caramelize onions.
- Mix your cheeses. Swap part of the cheddar for Gruyère or Monterey Jack for a different melt and flavor profile.
- Add protein. Layer in cooked ham or bacon for a heartier dish that can double as a main.
- Make them herby. You can add herbs like rosemary or thyme for a more savory, aromatic finish. Finish with chopped chives for a fresh, mild onion flavor!
Professional Tips
- Slice potatoes evenly. Use a mandoline so they cook at the same rate and finish tender throughout.
- Build a proper béchamel. Cook the butter and flour fully, then add the milk slowly while whisking to keep it smooth.
- Control the sauce consistency. It should be thick but spreadable so it coats each layer without pooling.
- Bake covered, then uncover. Steam first to cook the potatoes, then finish uncovered for a golden top.
How to Make Cheesy Scalloped Potatoes
Use these instructions to make the perfect cheesy scalloped potatoes every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat the oven. Preheat your oven to 350°F so it’s ready when the dish is assembled.
Step 2: Slice potatoes. Peel and slice the potatoes about 1mm thick. Place them in cold water until ready to use, then drain and dry.
Step 3: Reserve cheese. Set aside about ½ cup of the shredded cheese for topping later.
Step 4: Make roux. In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth and fully combined.
Step 5: Add milk slowly. Gradually pour in the milk while whisking constantly to prevent lumps. Continue until all milk is incorporated.
Step 6: Thicken sauce. Increase heat to medium and whisk until the mixture thickens and comes to a boil. Let it boil for about 1 minute.
Step 7: Add cheese. Remove from heat and whisk in the cheese until melted. If needed, add a splash of milk to loosen to a spreadable consistency. Season with salt and pepper.
Step 8: Layer potatoes. Arrange the potatoes in even rows of potatoes for consistent layering. Spread about one-third of the cheese sauce over the top.
Bake in a casserole dish for even cooking and that classic side dish presentation.
Step 9: Repeat layers. Continue layering potatoes and sauce two more times, finishing with sauce.
Step 10: Top with cheese. Sprinkle the remaining cheese evenly over the top.
Step 11: Cover and bake. Spray one side of foil, cover the dish, and bake for about 45–50 minutes until the potatoes are tender when pierced.
Cover the pan with aluminum foil to trap steam and cook the potatoes through. The baking time may vary slightly depending on how thinly the potatoes are sliced.
Step 12: Brown the top. Remove the foil and continue baking 10–15 minutes until the top is golden brown and bubbling.
Chef Lindsey’s Recipe Tip
If your potatoes are browning too quickly before they’re tender, keep the foil on longer. If they’re tender but pale, uncover and let the top fully brown at the end.
Recipe FAQs
The secret to creamy cheesy scalloped potatoes is building a proper béchamel and controlling moisture. Cook the butter and flour fully, then add milk slowly while whisking to create a smooth sauce. Let it boil briefly to thicken, then remove from heat before adding cheese. The sauce should be thick but spreadable so it coats each layer without becoming watery during baking.
Scalloped potatoes do not soften if the slices are too thick or the dish is underbaked. Potatoes should be sliced very thin, about 1mm, so they cook evenly. Baking covered traps steam and helps them soften. If they are still firm, continue baking covered until a knife slides through easily.
They pair well with roast chicken, beef, or holiday mains like ham or turkey. I like to serve this alongside a bright strawberry spinach salad or a crisp kale cabbage salad for contrast and balance.
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If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Scalloped Potatoes
Ingredients
- 3 russet potatoes peeled and sliced 1mm thick on a mandoline
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 6 oz sharp cheddar cheese yellow shredded
- 12 oz sharp white cheddar cheese shredded
- kosher salt
- black pepper
Instructions
- Preheat the oven to 350°F.
- Slice potatoes and hold in cold water; drain and dry before using. Reserve ½ cup cheese.
- Melt butter in a saucepan, whisk in flour until smooth.
- Slowly whisk in milk until fully incorporated.
- Cook over medium heat until thickened and boiling; boil for 1 minute.
- Remove from heat and stir in cheese until melted. Adjust consistency with milk if needed. Season.
- Layer potatoes and sauce in three layers in a baking dish.
- Top with reserved cheese.
- Cover with sprayed foil and bake until tender, about 45–50 minutes.
- Remove foil and bake until golden brown, about 10–15 minutes more.
Video
Notes
- Yield – 1 (9×11-inch) baking dish
- Technique – Thin, even slicing ensures proper cooking; béchamel should be thick but spreadable.
- Flavor Tips – Use sharp cheeses for the best flavor.
- Storage – Store covered in the refrigerator up to 4 days.
Nutrition
Before You Go
I hope you enjoyed this rich, creamy potato side dish. Check out our other side dish recipes for your next meal!
The note about getting the sauce to a peanut butter consistency before layering was so helpful. My potatoes baked perfectly tender and creamy all the way through!
This was a favorite of mine as well and I’ve tried to duplicate my mother’s recipe with no success so far. I will try your recipe next time.
Can’t wait for you to try! Enjoy!!