These cheesy scalloped potatoes layer thinly sliced potatoes with a creamy cheddar sauce, then bake until tender and golden. Make them with milk and simple ingredients for an easy side dish at holiday dinners or Sunday supper.

My easy cheesy potatoes or this classic funeral potato recipe are two more crowd-pleasing sides!

Cheesy scalloped potatoes with golden cheesy topping in a baking dish.

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Key Takeaways: Cheesy Scalloped Potatoes Recipe

  • The creamy cheddar sauce is made with milk, butter, garlic, and flour.
  • No heavy cream is needed.Russet potatoes make the sauce creamier, while Yukon Golds hold their shape. Either works well.
  • Plan for about 15 minutes of prep and 55 minutes of baking. The recipe serves 8.
  • You can assemble the potatoes ahead for a holiday dinner or family meal.

Why I Love This Recipe

During the holidays, I always make room for a comforting potato side. These easy cheesy scalloped potatoes are a family favorite, right alongside my cheesy mashed potatoes.

Thinly sliced potatoes bake in a creamy cheddar sauce until tender and bubbly, with a golden top. They have the cozy layers of potatoes au gratin and make an easy side for holiday dinner or Sunday supper.

XO - Jamielyn

Ingredient Notes

Scalloped potato ingredients on countertop, potatoes, cheese, milk, butter, flour and garlic.

Find the full printable recipe with specific measurements below.

  • Potatoes: Thinly sliced potatoes speed up the baking process. I typically will use starchier Russet potatoes since I prefer a creamy scalloped potatoes.
  • Butter: Salted or unsalted butter will work.
  • Garlic: Minced garlic is best!
  • Flour: All-purpose flour thickens the dairy mixture and makes a creamier sauce.
  • Milk: Any type of milk will work well with the cheese and flour mixture. I like whole milk or half and half, for a richer, thicker and creamier sauce.
  • Cheese: Freshly grated sharp cheddar cheese is what I used. Thick grated cheese is best for a cheesier casserole.
  • Garnish (optional): Fresh thyme, parsley or even Parmesan cheese can be used.

Best Potatoes To Use

For scalloped potatoes, Russet or Yukon Gold potatoes are the best choice. Russets are starchier, which helps create an extra creamy sauce, while Yukon Golds are naturally buttery and hold their shape nicely. You can use either one or even a mix of both for the perfect balance of texture and flavor.

How to Make Cheesy Scalloped Potatoes

Sliced potatoes on a cutting board.

Step 1: Preheat oven to 350°F and butter your baking dish. Thinly slice potatoes, then line half of the potatoes on the bottom of casserole dish.

Making a roux for scalloped potatoes in a saucepan.

Step 2: To make the roux, in small skillet, melt butter over medium heat and then add in garlic. Cook 1-2 minutes then whisk in flour, salt and pepper. Slowly add milk until smooth, simmer then stir in 1 cup cheese until melted.

Sliced potatoes in baking dish.

Step 3: Pour half of the cheese sauce over the potatoes and then sprinkle cheese over top (about 1/2 cup). Then line remaining potatoes on top and add remaining sauce and cheese.

Scalloped potatoes assembled in baking dish with cheese on top.

Step 4: Bake for 30 minutes uncovered, then uncover and bake another 25-30 minutes until cheesy scalloped potatoes are fork tender and golden on top.

Cheesy scalloped potatoes in a baking dish being served with a wooden serving spoon.

Recipe Tips

  • Slice evenly: A mandoline makes it easy to cut the potatoes about ⅛ inch thick so they cook at the same rate.
  • Grate the cheddar fresh: Freshly grated cheese melts smoothly into the sauce and over the potatoes.
  • Whisk in the milk gradually: Add it a little at a time, whisking until smooth before adding more.
  • Shorten the baking time: Briefly parboil the potato slices, then drain them well. Start checking the casserole for doneness earlier.
  • Make the sauce richer: Use half-and-half in place of the milk. Heavy cream isn’t necessary.

Substitutions and Variations

  • Sweet potatoes: Try making savory scalloped sweet potatoes for a savory twist.
  • Thinly sliced onions: Add ½ cup chopped onions when cooking the butter if you like extra flavor.
  • Cheese: Swap in your favorite cheese, such as mozzarella or Gruyère.
  • Make it a meal: Stir in leftover chopped baked ham for scalloped potatoes and ham.
  • Slow cooker method: Assemble as directed, then cook in a greased slow cooker on low for 7–8 hours.

Cheesy Scalloped Potatoes FAQs

What if the potatoes aren’t tender when the baking time is done?

Sometimes scalloped potatoes need a little extra time in the oven to soften fully. If the cheese has already browned but the potatoes are still firm, simply cover the dish back up with foil and continue baking in 10-minute increments until they’re tender.

Can I make cheesy scalloped potatoes ahead of time?

Yes! Assemble the potatoes, cover with foil, and bake for 30 minutes. Let cool, then refrigerate overnight. This helps prevent the potatoes from browning. Before serving, bring to room temperature for 30 minutes, then bake uncovered for 20–30 minutes, until tender and bubbly.

What’s the difference between scalloped potatoes and au gratin potatoes?

Both dishes can include sliced onions. Au gratin potatoes typically have cheese between the layers or browned on top, while scalloped potatoes are traditionally baked in a creamy sauce. The names often overlap, and this recipe is a cheesy version of scalloped potatoes.

Do I need to peel the potatoes?

Peeling is optional. Peel them for a smoother texture, or leave the skins on if you prefer. If you keep the skins, scrub the potatoes well before slicing.

Close up of cheesy scalloped potatoes in a white baking dish.

Love potato recipes? Try loaded baked potatoes or my cheesy mashed potatoes next!

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The best cheesy scalloped potatoes.

Easy Cheesy Scalloped Potatoes

4.97 from 107 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
These cheesy scalloped potatoes layer thinly sliced potatoes with a creamy cheddar sauce and bake until tender and golden. This comforting potato side dish is perfect for holidays or Sunday dinner.
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Ingredients 

  • 2 pounds potatoes (yukon gold or russet) , thinly sliced (1/8" thick)
  • ¼ cup butter
  • 1 ½ teaspoons minced garlic
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ – 2 cups milk , at room temperature
  • 1 ½ – 2 cups shredded cheddar cheese , divided
  • chopped thyme, rosemary or herbs , for topping

Instructions

  • Prep. Preheat oven to 350°F. Butter a 8×8" or 7×10" pan. Slice 2 pounds potatoes into 1/8" rounds and then line half of the potatoes on the bottom of the pan. Reserve half the potatoes to add later.
  • Make sauce. Melt 1/4 cup butter in a small sauce pan over medium-heat. Add in 1 1/2 teaspoons garlic and cook for 1-2 minutes. Whisk 3 Tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Let cook another minute. Turn heat to medium-low. Slowly whisk in 1 1/2- 2 cups milk and whisk until smooth. Bring to a light simmer to allow to thicken. Add 1/4 cup more milk to thin the sauce if desired. Remove from heat and stir in 1 cup cheese until melted and remove from heat. 
  • Assemble. Pour half of the sauce over the potatoes. Then sprinkle about 1/2 cup cheese over top. Line the remaining potatoes over top. Then add the remaining sauce and cheese over top.
  • Bake. Bake covered with foil for 30 minutes. Bake uncovered for 25-30 minutes, or until potatoes are fork tender an the top is golden brown.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • If you like your potatoes with onions, add 1/2 cup chopped onions when cooking the butter. Then cook 2-3 minutes. 
  • You can also turn this into cheesy scalloped potatoes and ham by adding leftover chopped crockpot ham to the middle layer. 
  • Add a little crunch by adding 4 pieces cooked bacon crumbles on top.
  • Store leftovers in an airtight container in the refrigerator for 3–5 days. For best results, reheat gently on the stove or in the oven to keep the sauce from separating.
  • Do not freeze.

Nutrition

Calories: 269kcal, Carbohydrates: 19g, Protein: 11g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 49mg, Sodium: 547mg, Potassium: 556mg, Fiber: 2g, Sugar: 2g, Vitamin A: 535IU, Vitamin C: 13.1mg, Calcium: 291mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.