Scalloped potatoes are the ultimate comfort food side dish, perfect for holiday dinners, Sunday suppers, or when you’re simply craving something warm, creamy, and cheesy. Made with layers of thinly sliced potatoes smothered in a homemade garlic-infused cheese sauce, this baked casserole is hearty, rich, and always a crowd-pleaser. Whether you’re pairing it with ham, chicken, or steak, these scalloped potatoes will steal the show with their golden crust and melt-in-your-mouth texture.

Table of Contents

Why You’ll Love This Recipe

Super cheesy: Uses real cheddar for full flavor
Creamy homemade sauce: No canned soups here!
Perfect texture: Soft, tender layers with a golden cheesy top
Simple ingredients: Pantry staples, easy to customize
Versatile: Ideal for holidays or weeknight dinners

Ingredients

2 ½ pounds russet or Yukon gold potatoes, thinly sliced
3 tablespoons butter
½ white onion, finely chopped
3 cloves garlic, minced
2 ½ cups heavy cream
3 tablespoons all-purpose flour
Salt and black pepper, to taste
1 teaspoon fresh thyme
½ teaspoon cayenne pepper (optional)
3 cups sharp cheddar cheese, freshly shredded
1 tablespoon chopped chives or parsley (for garnish)

Instructions

Preheat & prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Slice potatoes: Peel if desired, then slice potatoes ⅛ to ¼ inch thick using a mandoline or sharp knife.
Make cheese sauce: In a saucepan over medium heat, melt butter. Add onions and cook until soft (about 3 minutes). Stir in garlic, thyme, and flour. Cook 1 minute.
Add cream: Slowly whisk in heavy cream. Add salt, pepper, and cayenne if using. Stir until smooth.
Add cheese: Mix in 2 cups of shredded cheese. Stir until melted and sauce is thick and creamy.
Assemble casserole: Layer half the sliced potatoes in the dish. Pour half the sauce over them. Sprinkle with ½ cup cheese.
Repeat layers: Add remaining potatoes, then the rest of the sauce and cheese.
Bake covered: Cover with foil and bake for 40 minutes.
Finish baking: Remove foil. Bake uncovered for 20–25 more minutes until golden and bubbly.
Garnish & serve: Let rest 5–10 minutes. Top with fresh chives or parsley before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8

Nutrition Facts (Approx. per serving)

Calories: 408
Carbohydrates: 22g
Protein: 15g
Fat: 29g
Saturated Fat: 18g
Cholesterol: 96mg
Sodium: 326mg
Potassium: 663mg
Calcium: 372mg
Vitamin C: 17.8mg

Tips & Variations

Use Yukon gold for a buttery flavor, or russets for fluffiness.
Switch cheeses: Gruyère, mozzarella, or parmesan work great.
Add protein: Stir in diced ham or bacon for a full meal.
Make ahead: Assemble and refrigerate 1 day in advance.
Go gluten-free: Use cornstarch instead of flour to thicken the sauce.

Cheesy Baked Scalloped Potatoes

Rich, creamy, and packed with cheddar cheese, these scalloped potatoes are the ultimate cozy side dish. Perfect for holidays or family dinners!

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Side Dish

Cuisine American

Servings 8 scallops

Calories 408 kcal

Equipment

– 9×13-inch baking dish
– Saucepan
– Mandoline or sharp knife
Whisk
– Aluminum foil

Ingredients

– 2 ½ pounds russet or Yukon gold potatoes thinly sliced
– 3 tablespoons butter
– ½ white onion chopped
– 3 cloves garlic minced
– 2 ½ cups heavy cream
– 3 tablespoons all-purpose flour
– Salt and black pepper to taste
– 1 teaspoon thyme
– ½ teaspoon cayenne pepper optional
– 3 cups sharp cheddar cheese shredded
– 1 tablespoon chopped chives optional

Instructions

Preheat oven to 375°F. Grease a 9×13-inch baking dish.
Slice potatoes thinly (⅛–¼ inch).
Melt butter in a saucepan. Add onions and cook 3 minutes. Add garlic, thyme, and flour. Stir 1 minute.
Pour in heavy cream. Season with salt, pepper, and cayenne. Stir until smooth.
Add 2 cups cheese. Stir until melted.
Layer half the potatoes in dish. Pour over half the sauce. Sprinkle ½ cup cheese.
Repeat with remaining potatoes, sauce, and cheese.
Cover with foil and bake for 40 minutes.
Remove foil and bake 20–25 minutes more.
Let rest before garnishing with chives or parsley.

Notes

– Can be prepped a day in advance and baked fresh.
– Use fresh-grated cheese for best melt and texture.
– Swap in Gruyère or white cheddar for flavor variation.

Keyword cheesy potatoes, holiday side, scalloped potatoes, Sweet Potato Casserole

FAQs

Can I make scalloped potatoes ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Bake just before serving.

Do I have to peel the potatoes?
Nope! Leaving the skins on adds texture and saves time, but peeling gives a classic look.

Can I freeze scalloped potatoes?
Yes. Let them cool completely, portion into airtight containers, and freeze for up to 2 weeks.

What’s the difference between scalloped potatoes and au gratin?
Traditionally, scalloped potatoes have cream sauce only, while au gratin includes cheese and often breadcrumbs. This recipe is a cheesy hybrid of both!

Can I make this in a slow cooker?
Definitely. Layer and cook on low for 7–8 hours or high for 4 hours. Finish under the broiler for a golden top if desired.

Conclusion

These scalloped potatoes are creamy, cheesy, and effortlessly delicious. Whether it’s a festive holiday or a cozy family dinner, this dish brings warmth and flavor to every table. Don’t be surprised if guests ask for seconds—or the recipe!