These easy cheesy scalloped potatoes are made with tender layers of potatoes in a rich and creamy cheese sauce baked to golden perfection. The best comfort food side dish!

Cheesy scalloped potatoes in a baking dish.

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Easy Scalloped Potatoes Recipe

During the holidays, it’s an absolute must to serve at least one potato side dish! Cheesy scalloped potatoes, easy cheesy potatoes or my funeral potato recipe are favorites.

These scalloped potatoes covered in cheese are always a crowd-pleaser. They are creamy and cheesy with delicious layers of tender potatoes similar to potatoes au gratin. Baked until hot and bubbly with a golden brown top, every bite is to-die-for!

Scalloped Potatoes vs. Au Gratin Potatoes

While these two dishes are very similar, the main difference is that potatoes au gratin adds sliced onions between the layers potatoes and does not add extra cheese between the layers like this recipe for cheesy scalloped potatoes.

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

When making scalloped potatoes, I use either Russet potatoes or Yukon gold potatoes. Both will turn out delicious or you can even use a combination. Russet potatoes are a bit starchier than Yukons, which makes the sauce a tad creamier.

How to Make Cheesy Scalloped Potatoes

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.

Sliced potatoes on a cutting board.
Making a sauce for cheesy scalloped potatoes in a saucepan.

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 3/4 cup cheese until melted.

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.

Sliced potatoes in baking dish.
Scalloped potatoes assembled in baking dish with cheese on top.

Bake for 50-60 minutes (uncovered) until cheesy scalloped potatoes are fork tender and golden on top.

Recipe Tips

  • Use a mandoline: The key is to make sure your potato slices are super thin in this cheesy scalloped potato recipe. Each slice should be about 1/8″ thick.
  • Extra cheesy: For the best taste, grate your own cheddar cheese. When it’s freshly grated, it makes it creamy and bubbly on top.
  • Room temperature milk: When adding milk to the roux to prevent heat shock and possible curdling, bring it to room temperature first before making the cream sauce.
  • Cut down on cooking time: To speed up the cooking time of the cheesy scalloped potatoes, pop them into boiling water to par boil for just a few minutes then drain well.
  • Creamier: Instead of milk use heavy cream for best rich tasting scalloped potatoes!

Substitutions and Variations

  • Thinly sliced onions: If you like your potatoes with onions, add 1/2 cup chopped onions when cooking the butter.
  • Type of cheese: Use your favorite cheese such as mozzarella or gruyere.
  • Make it a meal: Add leftover chopped baked ham for scalloped potatoes and ham.
  • Slow cooker method: Prepare sauce and potatoes as directed. Place in greased slow cooker and heat on low 7-8 hours.
  • Sweet potatoes: For something different try these savory scalloped sweet potatoes!
Cheesy scalloped potatoes in a baking dish with a wooden serving spoon.

Make Ahead and Storage

  • To make ahead: Assemble scalloped potatoes then cover with aluminum foil and bake for 30 minutes. Cool then refrigerate overnight. When ready to serve, bring to room temperature for 30 minutes then bake uncovered for 20-30 minutes until the potatoes are tender and the cheese sauce is golden and bubbly.
  • To store: Store in an airtight container for 3-5 days. To prevent separation, reheat on the stove or in the oven. I don’t recommend freezing scalloped potatoes as the cheesy creamy sauce and potatoes may change texture upon thawing.
Easy cheesy scalloped potatoes in a white baking dish.

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

More Potato Side Dish Recipes

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The best cheesy scalloped potatoes.

Easy Cheesy Scalloped Potatoes

4.97 from 105 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
These easy cheesy scalloped potatoes are made with tender layers of potatoes in a rich and creamy cheese sauce baked to golden perfection
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Ingredients 

  • 2 pounds potatoes , thinly sliced
  • 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 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. 
  • 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 up to 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. Then stir in 3/4 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 a meal by adding leftover chopped crockpot ham to the middle layer. 
  • Add a little crunch by adding 4 pieces cooked and crumbled bacon to the top.
To make-ahead:
If making in advance, cut the baking time in half. Cover with foil and bake for about 30 minutes. Remove from oven and let cool. Once cooled, refrigerate overnight. 
When ready to serve the next day, remove from fridge and let sit at room temp for 30 minutes. Then bake uncovered for about 20 to 30 minutes, until the sauce has thickened and the cheese is golden and bubbly. 

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.