Cheesy Scalloped Potatoes

This Cheesy Scalloped Potatoes Recipe is made with layers of tender, buttery potatoes and rich cheese sauce baked to perfection for the ultimate creamy comfort dish.

author’s notes

I’ll Never Forget The Day I Met Scalloped Potatoes!

Growing up, we always had potatoes with Sunday dinner. My dad made some kind of roast nearly every week, and there were always roasted or mashed potatoes on the side. The first time I tried cheesy scalloped potatoes was when I started working at a restaurant at 16.

And WOW, those potatoes BLEW my mind! I ate them until my stomach hurt, and after that, every time I could get a free meal, I swapped whatever veggie side they offered for potatoes instead.

Now they’re a staple in my home, right up there with mashed potatoes and my husband’s favorite cheesy potatoes. We can’t have a holiday without several potato dishes on the table!

Cheesy Scalloped Potatoes Recipe Ingredients

Ingredient	Helpful Tip
Gold Potatoes	Peel and slice evenly with a Mandoline for consistent cooking and the creamiest texture.
Butter & Flour	Cook together first to create a smooth base that thickens the cheese sauce without lumps.
Milk	Warm it slightly before adding to the roux so the sauce thickens faster and stays silky smooth.
Cheddar & Parmesan	Always shred your own cheese for smoother melting and the best possible flavor.
Seasonings (Garlic, Onion, Salt, Pepper)	Add directly to the sauce so every bite of potato has flavor throughout.

Quick Tip

Sharp Cheddar has a stronger flavor than mild Cheddar, so it stands out more in the creamy sauce and keeps these cheesy scalloped potatoes from tasting plain.

How To Make This Cheesy Scalloped Potatoes Recipe

1. Prep: Heat oven to 350°F and grease baking dish.
2. Slice: Peel and thinly slice potatoes.
3. Sauce: Make cheese sauce by whisking butter, flour, milk, and cheese until smooth.
4. Combine: Stir potatoes into sauce until coated, and move to dish.
5. Bake: Cover and bake until tender, then uncover and bake until the edges turn golden and bubbly.

chelsea’s recipe tip

My Top Tips For Success

• Let it sit: Rest 10 minutes after baking so it thickens and holds together.
• Slice evenly: Thin, even potato slices cook the same for the best texture.
• Shred your cheese: It melts more smoothly and makes the sauce creamier.
• Taste as you go: Try the sauce before adding potatoes to get the flavor right.
• Use a sheet pan: It catches any sauce that spills over from this cheesy scalloped potatoes recipe.

Storage

Make Ahead: Bake this cheesy scalloped potatoes recipe and let them cool a bit with the foil on. Add the rest of the cheese, cover well with plastic wrap, and place in the fridge.

When ready to eat, let sit at room temperature for about an hour. Cover with foil and bake at 350°F for 20–30 minutes, then uncover and bake 10–15 minutes more until hot and bubbly.

Store Leftovers: Let cool, cover tightly, and keep in the fridge for up to 4 days. Reheat in the microwave or bake at 350°F until warm.

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chelsea’s recipe tip

What To Serve With This Cheesy Scalloped Potatoes Recipe:

• Main Dishes: Roasted chicken, baked ham, grilled steak, pork chops, or turkey breast
• Vegetables: Roasted asparagus, green beans, broccoli, or carrots
• Salads: Simple garden salad, Caesar salad, or an Italian salad
• Bread: Garlic bread, dinner rolls, or a crusty baguette
• Extras: Cranberry sauce or a light fruit salad for a touch of sweetness