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!

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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
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.
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.
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!
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.
Love potato recipes? Try hasselback potatoes, loaded baked potatoes or my cheesy mashed potatoes next!
More Potato Side Dish Recipes
Easy Cheesy Scalloped Potatoes
Video
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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Erica
Made this because I had a bag of potatoes that were starting to go bad so had to do something right away beside breakfast potatoes or mash potatoes… I had some marinated chicken in fridge so I thought this would be a good side dish. Followed receipe and the only thing I did differently is add a little more salt and a layer of spinach (because that was almost going bad too😉). But it was good 😋
Jamielyn Nye
Sounds delicious!! I’m so glad you enjoyed them!
Tara
This recipe is incredible! It’s a must…
Jamielyn
I’m so glad you enjoyed it!
Kristina
This was fantastic, I used Extra Sharp Cheddar Cheese instead of Mild, but it was just bursting with flavor, we loved it!
Jamielyn
So glad you enjoyed it, thanks for the review!
Jean
Really good and good explanations!
Lauren
These are amazing!!
Jane
When growing up, this was called “Potatoes Au gratin because of the addition of cheese to the White Sauce.
We did, however, sautee diced onion in the butter before adding garlic and then the flour. This dish is a hit every time and there is no need to wait for the holidays to enjoy it.
This is also excellent when you add leftover ham and serve with Brocolli sauteed with olive oil and garlic!
Jamielyn
The ham and broccoli sound like amazing additions! I’m definitely going to give that a try next time. Thanks for sharing! :)
Natalie
These are so yummy! Somehow I had never made scalloped potatoes before (although I’ve eaten them plenty of times). This recipe was really easy to follow and I was very pleased with the result. I will definitely make them again!
Breanna
Seriously amazing
Jessica P.
Made these for our Thanksgiving feast. They were delicious. Thank you for a simple ingredient and delicious recipe.
Jamielyn
I’m so glad you enjoyed them! Thanks for leaving a comment and review Jessica! :)
Iliana Olmedo
So simply delicious!! Forget mashed potatoes, we are having these for Thanksgiving! Thank you!!!
Jamielyn
Such a great holiday recipe! :)
keninseb sias
If I only have red potatoes, could I use those?
Jamielyn
Yes, you can use red potatoes :)
Holly
I’ve got to tell you how amazing these potatoes were. I’m about 90% vegan, but I just had to indulge in a couple bites of these. My wife and I both agree that they’re better than any boxed scalloped potatoes we grew up with and maybe even better than Utah’s funeral potatoes. Good on you – these are coming to Thanksgiving with us!
Jamielyn
I’m so glad you enjoyed them! Thank you so much for your comment and review Holly. :)
Krista
This is a great side dish! I love all that cheese!
Toni | Boulder Locavore
I definitely need to give this a try! Looks amazing!
Catalina
This is a dish that my hole family loves. I need to try your recipe!
Dorothy
So much cheesy goodness!! Everyone loved them!
Amanda
Oh my this recipe will be used a lot during the holidays!!
Lora | Savoring Italy
Cheesy and so perfect for Thanksgiving! I don’t think they would last too long on the holiday table!
Jamielyn
Hope you enjoy! :)