These Cheesy Scalloped Potatoes are a simple dish with sliced potatoes, onions, and cheese baked in the most flavorful, creamy cheese sauce ever! It's perfect for family dinners but also a holiday favorite.
Cheesy potatoes are a classic comfort food popular because of their creamy texture and rich, cheesy flavor. In my house, it's a staple at family gatherings and holiday dinners while it's a regular repeat for potlucks.
This indulgent side dish combines layers of thinly sliced potatoes with a creamy cheese sauce baked until tender and bubbly. A dish that's always a hit!
Love easy potato recipes? You've got to try my easy cheesy potato casserole, cheesy sausage potato casserole or our Crockpot Breakfast Potatoes! For other side dish inspiration for meals, check out this collection of ideas on what to serve with potato bake.
Why You Will Love This Cheesy Scalloped Potatoes Recipe
- Potato Lovers: This dish makes a hearty, crowd-pleasing dish that is always a hit with kids and adults alike.
- Rich Flavors: Tender potatoes cook up in a creamy and cheesy sauce.
- Versatile Side Dish: Serve it up with a variety of main courses. Plus the recipe is easily customizable depending on your taste preferences.
Ingredients
Here's a look at the simple ingredients needed to make these scalloped cheesy potatoes.
- Potatoes: Use Russet potatoes for creaminess and fluffiness and Yukon Gold or yellow-fleshed potatoes for buttery flavor and a firmer bite. These potatoes absorb the cheese sauce beautifully while maintaining their structure. Red potatoes are waxy and hold their shape but may not absorb the flavors as well and are not recommended.
- Onion and Garlic: Add a wonderful depth of flavor to this potato casserole.
- Cheddar: Don't hesitate to experiment with the cheeses you have on hand or prefer, in any combination. Sharp cheddar adds tang, Gruyere adds richness, Fontina has a smooth and creamy texture, while mozzarella and Monterey Jack have excellent and creamy meltability. Add as much cheese to the top of it as you like.
- Parmesan Cheese: Adds a wonderfully salty flavor finish.
- Chicken Broth: Adds moisture and flavor to the dish but you can also use vegetable broth instead.
- Whipping Cream: Also, called heavy cream. It has a high-fat content that ensures a creamy consistency.
- Unsalted Butter: Adds richness and flavor.
- Thyme: Adds flavor but feel free to use oregano, Italian seasoning, marjoram, or rosemary instead.
See the recipe card below for the full ingredient list and the exact quantities of each ingredient.
Variations
- Scalloped Potatoes with Ham: Add chopped ham to the layers of potatoes for a meaty dish. You can also use cooked bacon, ground beef, sausage, or even leftovers like roast beef, pulled pork, or chicken. Any cooked meat will work. Simply chop it up and add it to your potato mixture right before you dump it into your casserole dish.
- Add Vegetables: Consider adding some sliced carrots, green beans, corn, broccoli, cauliflower, or peas if desired.
- Spicy: Add a bit of chili pepper flakes, diced jalapeno pepper, jalapeno powder, smoked jalapeno powder, or chipotle powder to the potato mixture for a bit of heat.
- Garnish or Color: Add some fresh chopped chives or green onions to the layers for color and flavor.
How to Make Cheesy Scalloped Potatoes
Here's a look at the simple steps for making the best scalloped potatoes with cheese.
Step 1: Slice your potatoes into thin, even slices.
Step 2: Cook the onion in butter until tender. Add the garlic, thyme, salt, and pepper. Mix together.
Step 3: Add the potatoes, chicken broth, and cream to the pot. Cook over medium-low covered with a lid until the potatoes are almost tender.
Step 4: Add the cheeses to the pot.
Step 5: Gently stir until the cheese is blended throughout the dish. Taste to make sure you don't want to add more salt or pepper.
Step 6: Transfer the mixture to a deep 9x13-inch baking dish or the equivalent. Press it into an even layer.
Step 7: Sprinkle evenly with cheese.
Step 8: Bake until the sauce is bubbling around the edges and the top is golden brown about 15 minutes. Broil to brown the cheese to your liking if you want. Let the dish stand for 10 minutes before serving.
⭐️ Hint: A shallow dish will bake much quicker than a deep dish and poke your potatoes with a knife or fork to check for tenderness and done.
If you love potato recipes like this, you may also enjoy our cheesy twice baked potato boats or cheesy baked bacon ranch little potatoes.
Storage
- Refrigerator: Store your leftover cheesy scalloped potatoes in an airtight container in the fridge for up to three days.
- Freezer: I find that both the potatoes and cream sauces don't freeze well at all so I prefer not to freeze it. However, if you decide to freeze it cool it completely and then freeze it in a container or wrapped well in the baking dish. Thaw it in the fridge overnight. Reheat it in the oven for 30 minutes or until heated through. Note that the texture of the potatoes and sauce may change when thawed.
- Reheat: Heat covered in a baking dish inside a preheated oven at 350°F. for 20-25 minutes or until heated through.
Can I Make This Dish Ahead of Time?
Yes, this recipe is perfect to make ahead. You have two options when you want to prepare it in advance.
- Prep But Don't Bake: Prepare the recipe according to directions right up until the point that you are going to sprinkle cheese on top. Instead of putting them in the oven, cover and refrigerate for up to 24 hours. When you are ready to bake, remove the dish from your fridge an hour before it is going in the oven. You are trying to get the dish to room temperature so it heats up evenly. Gently toss your potato mixture, add the cheese on top, and bake as directed.
- Prep and Bake: Prepare your scalloped potatoes according to directions and allow them to cool to room temperature after baking. Cover the dish tightly with aluminum foil and store it in your fridge for up to three days, including the day you made it. Remove it from the fridge and allow the dish to rest on the counter for an hour. Bake it at 350 degrees, still covered in foil, for 25 to 30 minutes or heated through. I usually remove the tinfoil at about the 25-minute mark to check on the potatoes and leave them uncovered so I can keep an eye on them until they are done.
What to Serve with Scalloped Potatoes
- Ham Dinner: A beautifully roasted Dr. Pepper Ham or Baked Honey Mustard Glazed Ham is a classic choice to serve alongside scalloped potatoes, especially popular for an Easter feast. The saltiness of the ham contrasts with the creamy potatoes perfectly.
- Chicken and Turkey: Also consider serving them with a slow cooker turkey breast or flavorful garlic chicken thighs, baked bone-in chicken breast, or reversed sear chicken breast.
- Beef: It's perfect with the best t-bone steak recipe!
- Vegetable Side Dishes: Add some balsamic green beans, glazed green beans and carrots, a broccoli crunch salad, slow cooker corn on the cob, slow cooker brussels sprouts or sautéed cauliflower to complete your meal.
Still need some ideas? We created a list of all our favorites for you in What to Serve with Scalloped Potatoes.
Tips for the Best Scalloped Potatoes with Cheese
Here are some tips and suggestions for making this easy cheesy scalloped potatoes recipe.
- Potato Slices: Aim for between ⅛ and ¼ of an inch thick. The thinner the slices, the faster they will all cook. It's also important for the slices to be as close to the same size as possible.
- How to Slice: To slice your potatoes perfectly use a sharp knife, a slicing blade attachment on your food processor, or a mandolin for the best results.
- Baking Dish Size: Use a shallow casserole dish to ensure a quicker cooking and reheating time.
- Checking for Doneness: Poke the potatoes with a knife or fork to determine if they are ready. The fork should easily penetrate the potato without any resistance.
- Adjust the Seasoning: Taste the potato sauce before adding it to the casserole dish to make sure you don't want to add more salt or pepper.
- More Crispy Top: Broil at the end of baking to brown the cheese on top.
- Select the Right Potato: Use either Russets or Yukon Gold potatoes for the best texture. They hold their shape well and have the perfect starch content for scalloped potatoes.
- Grate Your Own Cheese: For a smoother melt and more flavorful dish, grate cheese instead of buying pre-shredded cheese.
Recipe FAQs
Your goal is to have potato slices that are between ⅛ and ¼ of an inch thick. They should be even in size and the thinner the slices, the faster they will all cook. Use a sharp knife to cut by hand or a slicing blade attachment on your food processor or a mandolin, which both make easier to achieve even slices.
If potatoes are already boiled 20 minutes will be enough.
I do recommend peeling your potatoes, especially if you’re using russet potatoes because the skin can be tough and difficult but if you’re using Yukon gold or yellow potatoes leaving the skin on works out just fine.
If your scalloped potatoes are still hard after cooking the potatoes may be too thick or not cooked long enough. Cover with foil and continue to cook them until fork tender. Covering them helps avoid burning the top.
Video
More Potato Recipes
Do you like potatoes? Here are some more recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Cheesy Scalloped Potatoes
Ingredients
- 5 med-large russet or Idaho potatoes peeled, ⅛-1/4 inch slices
- 1 large onion, diced
- 2 tblsp garlic, minced
- 2 cups cheddar , shredded to taste
- 1 cup parmesan cheese, grated or shredded to taste
- ½ cup chicken broth
- 1 cup heavy cream
- 3 tblsp unsalted butter
- 1 tblsp thyme, dried
- 2 teaspoon salt
- 1 teaspoon pepper
Topping
- ½ cup parmesan more or less to taste
- ½ cup cheddar more or less to taste
Instructions
- Slice your potatoes to between ⅛ and ¼ inch thick. Rinse and set aside.
- Preheat your oven to 425 degrees.
- Melt butter in large pot over medium heat. Add onion and cook until tender, stirring occasionally, about 5 minutes. Add garlic, thyme, salt, and pepper. Stir. Add potatoes, chicken broth and cream.
- Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.
- Dump mixture into a bowl, or just use the same pot OFF HEAT, and add cheeses and gently stir until blended. You want the cheese spread evenly throughout the dish. Taste to make sure you don't want to add more salt or pepper.
- Transfer mixture to an 9x13 inch baking dish or the equivalent. Press into an even layer. Sprinkle evenly with cheese of your choice. We always put the cheddar on first and the parmesan on top.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Broil if necessary to brown the cheese to your liking. Allow to stand or rest for 10 minutes before serving.
- NOTE: Ultimately, baking time will depend on how thinly you were able to slice your potatoes so please adjust your cooking time accordingly. Poke your potato dish with a knife or fork and once your potatoes are tender, and the cheese is melted to your liking on top, your dish is ready to eat!
Notes
-
- Potato Slices: Aim for between ⅛ and ¼ of an inch thick. The thinner the slices, the faster they will all cook. It's also important for the slices to be as close to the same size as possible.
-
- How to Slice: To slice your potatoes perfectly use a sharp knife, a slicing blade attachment on your food processor, or a mandolin for the best results.
-
- Baking Dish Size: Use a shallow casserole dish to ensure a quicker cooking and reheating time.
-
- Checking for Doneness: Poke the potatoes with a knife or fork to determine if they are ready. The fork should easily penetrate the potato without any resistance.
-
- Adjust the Seasoning: Taste the potato sauce before adding it to the casserole dish to make sure you don't want to add more salt or pepper.
-
- More Crispy Top: Broil at the end of baking to brown the cheese on top.
-
- Select the Right Potato: Use either Russets or Yukon Gold potatoes for the best texture. They hold their shape well and have the perfect starch content for scalloped potatoes.
-
- Grate Your Own Cheese: For a smoother melt and more flavorful dish, grate cheese instead of buying pre-shredded cheese.
Nutrition
This post was originally published in February 2020. It has been updated with new images and content.
Anonymous says
😍😍😍😍😍
Karin and Ken says
I’m so glad you enjoyed them. We love them too. Thank you for letting me know. All the best. Karin
Ragen says
Thanks for posting this recipe. When I used to make scalloped potatoes I would always do something wrong because they woukd bever turn out. Now that I found you easy to follow recipe, they turn out perfect all the time. So cheesy.
Karin and Ken says
Glad to hear it. We love this recipe too! All the best. Karin
Colleen says
I just to thank you for this easy to follow recipe. I always used to suck at scalloped potatoes but your recipe works every time . Now I look like I know what I'm doing.
Karin and Ken says
I’m grateful to hear you’re enjoying this recipe! We love it too! Thank you for taking the time to let me know you made my day! All the best. Karin
Jamie says
This scalloped potato recipe was a life saver for me. Every time I used to attempt to make them, something always went wrong. It got to the point that I just stopped trying until I found your recipe. It's easy and works for me. I love your idea of adding broccoli and my husband loves it with bacon too. Thanks for this. I can cook now!
Karin and Ken says
I’m so glad you like this recipe. It’s a personal favorite. There are so many ways to change this recipe I’m glad to hear your experimenting. I do all the time. Take care and all the best. Karin
ohhhmeohhhmy says
Excellent dish. I used a mix of sharp and mild cheddar -- turned out great! Leftovers reheated nicely too 🙂
Karin and Ken says
Well thank you for your kind words. I’m so glad you enjoyed those potatoes as much as we all do. Enjoy the rest of your day! Karin
Judy says
I'm Always looking for a great Au Gratin Potato recipe. This one sounds delicious and easy too.I will definitely be making this one this week. I am a Potato and Cheese addict. I love them the next day for a quick lunch. Instead of skipping lunch I will be enjoying every bite of these potatoes. Thanks for sharing. My husband loves Pepper Jack Cheese,.I might experiment with cheeses. **.
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Karin and Ken says
I love cheesy potatoes too. If you need some more recommendations just let me know. You made my day. I thought I was the only one who could eat cheesy potatoes anytime of day! Experiment with cheeses. I hope you enjoy this recipe as much as we all do. All the best. Karin
Linda says
This was a winner. I've tried different recipes over the years and this one is the 1st one that was to my liking. Thank you!
Karin and Ken says
You're most welcome! I feel the exact me way! all the best. Karin
Grammasue says
These are amazing Karin. I like that you cook the potatoes ahead of baking. I am thinking next time I might cook them them ahead, then put the pot in refrigerator until closet to the time when company arrives. Do you think this method might work? Thanks so much for sharing!
Karin and Ken says
I worry about the potatoes sitting inside the pot for any length of time. How about just making the casserole without the extra cheese on top and heating it in the oven when they arrive? I remove it from the fridge about an hour before I want to bake it to allow it to come to room temperature. After the chill is gone I add more cheese all over the top and bake it as I would normally. In my opinion that is the way to do it! Glad you enjoy this recipe as much as we do! Take care and all the best. Karin
Sharon Naismith says
You asked about where the term “scalloped” came from. If you do an internet search on “armored turnips”, you’ll find medieval period recipes that pre-date potatoes in Europe.
The recipe calls for sliced turnips and sliced cheese. The scalloped design probably represented a type of armor that the dish recreates.
Karin and Ken says
I CAN'T THANK YOU ENOUGH! Believe it or not I started reading about it and completely forgot to thank you! I apologize. I had no idea and I am a history lover, especially with food! I truly wish you all the best and hope you give this wonderful recipe a try! Be well. Karin
Kris says
Everyone loved it will definitely make again
Karin and Ken says
That is great! I’m glad the potatoes were a success! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Christine Waggoner says
Use a mandolin slicer and your potatoes will all be evenly sliced thin. These sound good, but I prefer the old fashioned layered scalloped potatoes.
Karin and Ken says
You are so right about the mandolin. I can’t believe I waited so long to get one myself! I used to be big on layers as well and now this is my goto. You never know it might be worth a try!? Regardless take care and hopefully you find some other recipes on this site that you want to try! Be well. Karin
Maxine says
Delicious with ham and sweet potatoes will make again Thank you Karin
Karin and Ken says
As always you are most welcome! Glad you enjoyed it and I bet the sweet potatoes were a wonderful addition! Take care and enjoy your day! Karin
Karen says
Definitely a keeper will try next time with ground beef.Used ham this time and was best ever I had THANK YOU for another great recipe
Karin and Ken says
This dish is delicious with ground beef too! As a matter of fact these potatoes are terrific with everything! Take care and enjoy your day! Karin
Sandra says
Just amazing Thank you for sharing!
Karin and Ken says
As always you are most welcome! Glad I am not the only one who loves these potatoes! Take care and enjoy your day! Karin