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Cheesy Scalloped Potatoes Step by Step

Scalloped Potatoes

  • Author: Lindsey
  • Yield: 1 9x11” baking dish 1x


These Scalloped Potatoes are rich and creamy and super cheesy! Layers of perfectly cooked potatoes and cheesy béchamel bake together into one stunning side dish!


  • 3 ea Russet Potatoes, peeled and sliced 1mm thick on a mandoline
  • 6 T Butter 
  • 6 T AP Flour 
  • 3 c Milk
  • 6 oz Sharp Cheddar Cheese Yellow, shredded
  • 12 oz Sharp White Cheddar Cheese, shredded
  • Salt & Pepper


  1. Preheat oven to 350°F
  2. Slice potatoes and keep in cold water until ready to use. Reserve about ½ cup cheese for the topping. 
  3. In a sauce pot, melt butter and then whisk in flour until homogenous. Slowly add milk, whisking constantly to break up any lumps. Whisk in all the milk. 
  4. Turn heat up to medium and whisk until mixture thickens and comes to a boil. Allow to boil for 1 minute.
    Remove from heat and whisk in all the cheese. If it is too thick (not spreadable), whisk in additional milk to loosen to a peanut butter consistency. Season with salt and pepper.
  5. Place potatoes in a thin layer on the bottom of the dish, spreading about a third of the cheese filling on top. Repeat twice more. Sprinkle reserved cheese on top.
  6. Spray one side of aluminum foil and cover the top. Bake in preheated oven until potatoes are tender. Remove foil and continue to bake until top is golden brown.

Keywords: cheesy, potatoes, side dish

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