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This Cheesy Scalloped Potatoes recipe is the ultimate comfort food side dish—creamy, rich, and so satisfying. Whether you’re serving them for a holiday feast, a cozy weeknight dinner, or making them ahead to save time, this recipe is perfect when you want something restaurant-worthy but simple enough to make anytime.
This potato side dish is one of our favorites! These Easy Cheesy Potatoes and Crockpot Cheesy Potatoes are pretty darn good too.
Why you’ll love this scalloped potatoes recipe!
These cheesy scalloped potatoes are total comfort food for me, ranking right up there with this Ina Garten Mac and Cheese recipe and Crockpot Cheesy Potatoes.
(Can you tell that creamy and cheesy is my love language?!)
The recipe is made with thinly sliced Yukon gold potatoes layered with a rich, creamy sauce and lots of cheese. We especially love it for Easter, along with Roasted Pork Tenderloin, Hot Cross Buns and Carrot Cake Cupcakes with Cream Cheese Frosting, and for Christmas alongside my Crock Pot Ham.
- Ultra-creamy: The roux-based sauce is thick, rich, and creamy.
- Melty, gooey cheese: Traditionally, scalloped potatoes are made without cheese. But I went ahead and added it in because let’s be real: cheese makes everything better.
- Easily customizable: Add ham, herbs, or even use sweet potatoes.
- Make-ahead friendly: Assemble ahead, refrigerate, and bake when ready.
Table of Contents
- Why you’ll love this scalloped potatoes recipe!
- Scalloped Potatoes vs. Au Gratin Potatoes
- Ingredients for Scalloped Potatoes With Cheese
- Variations
- How to Make Scalloped Potatoes
- Serving Suggestions
- Storage & Make-Ahead Tips
- Frequently Asked Questions
- More Potato Recipes You’ll Love
- Scalloped Potatoes Recipe
Scalloped Potatoes vs. Au Gratin Potatoes
It’s a common question: are scalloped potatoes and au gratin the same thing? Not exactly. Here’s a breakdown:
- Cheese is the big difference: Traditionally, scalloped potatoes are baked in a cream or milk-based sauce with no cheese. Au gratin potatoes, on the other hand, layer in grated cheese between the potato slices, and often on top.
- Slice thickness: Scalloped potatoes tend to have a thicker slice, giving a heartier bite. Au gratin potatoes are often sliced more thinly.
- Topping texture: Au gratin sometimes has breadcrumbs or a cheese crust on top. Scalloped potatoes generally don’t; the focus is on creaminess, not crunch.
- Sauce base: Scalloped potatoes are often made with a flour-butter-milk roux to thicken the sauce. Au gratin recipes may rely more on cream and cheese for richness.
Want to test for yourself? Make my Potatoes au Gratin recipe!
Ingredients for Scalloped Potatoes With Cheese
The ingredients in this cheesy scalloped potatoes recipe are so simple, you probably already have a lot of them in your kitchen! The full ingredient list with quantities is in the recipe card below.
- Potatoes – Yukon Gold potatoes are my favorite for this dish; they hold their shape well and they have a fantastic buttery flavor.
- Butter, flour, and milk – These make a roux, which forms a creamy base for the scalloped potatoes.
- Cheddar cheese – Sharp cheddar cheese has the best flavor. You can grate your own or use packaged shreds, but grating it yourself will give you the best melt.
- Paprika – Adds a little color and flavor to the top of this dish.
Variations
- Add herbs: Stir chopped thyme or chives into the sauce before layering.
- Layer in ham: Layer in diced cooked ham between potatoes.
- No-cheese version: Omit the cheese entirely to make a classic scalloped potatoes.
- Breadcrumb topping: Add panko, melted butter, and grated Parmesan on top for a gratin-style crunch.
How to Make Scalloped Potatoes
- Prepare the components: Make the sauce and slice the potatoes.
- Start assembling: Layer the potatoes alternating with the sauce.
- Keep layering: Finish with the sauce.
- Bake: Sprinkle the remaining cheese on top and bake at 350ºF for about an hour, or until the potatoes are tender.
Serving Suggestions
- Holiday dinners: This cheesy dish is perfect as a side to so many main dishes. Our favorite is with Honey Glazed Baked Ham and Roast Turkey.
- Everyday meals: Pair scalloped potatoes with Baked Chicken Thighs, Crock Pot Pulled Pork, or Air Fryer Chicken-Fried Steak.
Storage & Make-Ahead Tips
- Make-ahead: Assemble the casserole, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking.
- Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Freezing scalloped potatoes can make them mealy, so I don’t recommend it.
- Reheating: Reheat in a 350°F oven for 15–20 minutes, or microwave individual servings.
Frequently Asked Questions
Don’t worry, this is just a reaction of the potatoes once they’re cut and exposed to air. They’re still good to eat, they just might look a bit different.
Yes! Sweet potatoes will work, though they bake faster, so monitor for doneness and adjust the cooking time. The flavor will be sweeter, but still delicious!
No, you can leave the skin on, especially if using Yukon Gold. Just make sure to wash them thoroughly and slice evenly.
You can. Make sure to follow the recipe steps. If you overcook the potatoes, they will be mushy.
More Potato Recipes You’ll Love
Side Dishes
The Best Potato Salad
Soups and Salads
Potato Soup Recipe
Side Dishes
Classic Mashed Potatoes
All Recipes
Twice Baked Potatoes
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Scalloped Potatoes
Ingredients
- 4 cups thinly sliced Yukon Gold potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups milk or evaporated milk
- 1 ½ cups grated sharp cheddar cheese divided
- paprika
- 1 tsp salt + pepper
Instructions
- Preheat oven to 350 degrees.
- In a small sauce pan, melt butter. Once melted add the flour with a fork – whisking together.
- Next, whisk in milk.
- Cook sauce on low until smooth and boiling, whisking until thickened.
- Add in salt and pepper and stir well.
- Reduce heat to low and stir in 1 cup of the cheddar cheese.
- Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
- Pour half of the cheese sauce over potatoes.
- Add a second layer of potatoes and the rest of the cheese sauce to the top of that layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Sprinkle the top with paprika.
- Bake uncovered at 350 degrees for 1 hour.
Notes
- Make sure your slices are even: Use a mandoline or a very sharp knife to get even potato slices. Uneven slices lead to uneven cooking!
- Let the dish rest before serving: This helps the sauce set, making it easier to cut and serve.
- Get a head start: If you’re short on time, parboil the potatoes for 5 minutes before layering; this reduces bake time.
Your No. 2 instructions isn’t properly wrote. You are adding melted butter to the melted butter instead of adding the flour….
This is what I was coming to say
Great catch! Fixed 🙂