Easy Cheesy Scalloped Potatoes

Scalloped potatoes are the ultimate comfort food side dish, loaded with tender slices of potato smothered in a creamy, garlicky cheese sauce and baked to golden perfection. This easy recipe is your go-to for holiday dinners, Sunday meals, or any time you’re craving something rich and satisfying. Best of all, it uses simple ingredients you probably already have — no fancy tools required!

Why You’ll Love This Recipe

this recipe

• Super creamy and cheesy — no shortcuts on flavor
• Easy to make ahead for holidays or meal prep
• Uses real ingredients like fresh cream, cheddar, and butter
• Crowd-pleasing for potlucks, parties, and family dinners
• Customizable with herbs, spice, or even ham

Ingredients

• 2½ lbs Russet or Yukon Gold potatoes, thinly sliced
• 3 tablespoons butter
• ½ medium onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2½ cups heavy cream
• 1 teaspoon fresh thyme
• ½ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 3 cups sharp cheddar cheese, shredded (divided)
• 1 tablespoon chopped chives or parsley (for garnish)

Instructions

1. Prep the potatoes
   Peel (optional) and thinly slice the potatoes to about ⅛–¼ inch thickness. Even slices ensure even cooking.
2. Make the cheese sauce
   In a saucepan, melt butter over medium heat. Add chopped onion and cook 3–4 minutes until softened. Stir in garlic and thyme, cooking for 1 more minute.
3. Thicken the sauce
   Stir in the flour to form a roux. Slowly add heavy cream, whisking to prevent lumps. Add salt, pepper, and cayenne (if using). Simmer until slightly thickened.
4. Add cheese
   Stir in 2 cups of shredded cheddar cheese until fully melted and the sauce is smooth. Remove from heat.
5. Assemble the casserole
   Grease a 9×13 baking dish. Add half of the potato slices in an even layer. Pour half the cheese sauce over the top. Sprinkle with ½ cup cheese.
6. Repeat the layers
   Add the remaining potatoes, pour over the rest of the sauce, and top with the last ½ cup of cheese.
7. Bake
   Cover tightly with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake uncovered for an additional 20 minutes until bubbly and golden on top.
8. Garnish and serve
   Let cool for 10 minutes. Sprinkle with fresh chives or parsley before serving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Calories: 408 per serving

Nutrition Facts (Per Serving)

• Calories: 408
• Protein: 15g
• Fat: 29g
• Carbohydrates: 22g
• Fiber: 3g
• Calcium: 372mg
• Iron: 5mg

Tips & Variations

• Add-ins: Stir in cooked diced ham or bacon for a heartier dish.
• Cheese options: Try Gruyère, mozzarella, or white cheddar for a flavor twist.
• Make it gluten-free: Use cornstarch instead of flour in the sauce.
• Make ahead: Assemble up to the baking step, refrigerate overnight, and bake when ready.
• Grease control: Use freshly grated cheese (not pre-shredded) for better melting and less grease.

Easy Cheesy Scalloped Potatoes

Creamy scalloped potatoes baked in garlic-cheddar sauce. Easy, cheesy, and perfect for any dinner table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 Scallop

Course: Side Dish

Cuisine: American

Calories: 408

Ingredients Equipment Method Notes

Ingredients

  

• – 2½ lbs Russet or Yukon Gold potatoes thinly sliced
• – 3 tbsp butter
• – ½ medium onion chopped
• – 3 cloves garlic minced
• – 3 tbsp all-purpose flour
• – 2½ cups heavy cream
• – 1 tsp fresh thyme
• – ½ tsp cayenne pepper optional
• – Salt and pepper to taste
• – 3 cups cheddar cheese shredded (divided)
• – 1 tbsp chives or parsley chopped (for garnish)

Equipment

• – Large saucepan
• – 9×13″ baking dish
• – Mandoline or sharp knife
• Whisk

Method

 

1. Preheat oven to 375°F (190°C).
2. Peel and slice potatoes thinly (⅛–¼ inch thick).
3. In a saucepan, melt butter over medium heat. Add onion; cook 3–4 mins.
4. Stir in garlic and thyme. Add flour and whisk for 1 minute.
5. Slowly whisk in heavy cream. Add salt, pepper, cayenne.
6. Stir in 2 cups cheddar cheese until smooth. Remove from heat.
7. Layer half the potatoes in a greased 9×13 dish. Pour half the sauce, sprinkle ½ cup cheese.
8. Repeat layers. Cover with foil and bake 40 minutes.
9. Remove foil, bake 20 more minutes until golden and bubbly.
10. Rest 10 mins, garnish with chives or parsley, and serve.

Notes

– Use freshly shredded cheese for best melt
– Make it gluten-free by swapping flour for cornstarch
– Pairs perfectly with ham, steak, or roast chicken

FAQs

Can I make scalloped potatoes ahead of time?
Yes! Assemble and refrigerate covered for up to 24 hours. Bake when ready.

Can I freeze them?
Yes. Bake fully, cool, and freeze in portions. Reheat in oven at 350°F until hot.

Do I have to peel the potatoes?
Nope! Leaving the skin on gives a rustic look and adds fiber — just wash well.

Can I use milk instead of cream?
You can, but the sauce won’t be as rich. Use whole milk for best results if substituting.

What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes use a cream-based sauce, while au gratin includes cheese between layers and often breadcrumbs on top. This recipe is a hybrid — creamy and cheesy, no breadcrumbs.

Conclusion

These scalloped potatoes strike the perfect balance between creamy, cheesy, and indulgent. Whether you’re making them for a holiday table or a cozy dinner at home, they’re guaranteed to steal the show. Try them once, and they’ll be your go-to side dish forever.