Cheesy Scalloped Potatoes are a rich and comforting baked potato dish made with tender slices of potatoes layered with onions and covered in a creamy homemade cheese sauce. As the dish bakes, the potatoes absorb the flavorful sauce, creating a soft, creamy texture with a golden, slightly crisp top. This classic casserole is perfect for family dinners, holidays, or whenever you want a warm and satisfying side dish.
Why You’ll Love This Recipe
Creamy and comforting texture with perfectly tender potatoes
Rich homemade cheese sauce that melts into every layer
Simple ingredients that are easy to find in any kitchen
Perfect side dish for family meals, gatherings, or holiday dinners
Easy to prepare ahead of time and bake when needed
Golden, bubbly top layer that adds delicious texture
Customizable with additional ingredients if desired
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large russet potatoes (about 900 g / 2 pounds), peeled and sliced into ¼-inch (6 mm) thick rounds
1 medium yellow onion, thinly sliced into rings
3 tablespoons unsalted butter (42 g)
3 tablespoons all-purpose flour (24 g)
½ teaspoon kosher salt
2 cups whole milk (480 ml), room temperature
1 ½ cups mild cheddar cheese, shredded (about 170 g)
½ teaspoon black pepper, or to taste
½ teaspoon additional salt, or to taste
nonstick cooking spray for the baking dish
Directions
Preheat the oven to 400°F (200°C). Lightly coat an 8×8-inch casserole dish with nonstick cooking spray.
Arrange half of the sliced potatoes in the bottom of the baking dish, slightly overlapping the slices.
Add a layer of onion rings evenly over the potatoes.
Place the remaining potato slices on top, continuing to slightly overlap them for even baking.
In a medium saucepan over medium heat, melt the butter completely.
Add the flour and kosher salt to the melted butter. Whisk constantly for about 1 minute to form a smooth roux.
Slowly pour in the milk while whisking continuously to prevent lumps.
Cook the mixture, stirring often, until the sauce thickens and becomes smooth and creamy, about 4–5 minutes.
Add the shredded cheddar cheese all at once and stir until completely melted and smooth, about 30–60 seconds.
Pour the hot cheese sauce evenly over the layered potatoes and onions.
Cover the baking dish tightly with aluminum foil.
Bake for 85–90 minutes, or until the potatoes are tender when pierced with a fork.
For a golden top, remove the foil and switch the oven to broil for 2–4 minutes until lightly browned.
Season with salt and pepper to taste before serving.
Cheese Blend Variation
Replace part of the cheddar with mozzarella or gouda for a different flavor and extra creaminess.
Garlic Cream Version
Add 2 minced garlic cloves to the butter before adding the flour to infuse the sauce with a rich garlic flavor.
Herb-Infused Potatoes
Mix chopped fresh thyme, parsley, or rosemary into the sauce for added aroma and freshness.
Extra Crispy Top
Sprinkle additional shredded cheese over the top during the last 10 minutes of baking for a thicker golden crust.
Vegetable Addition
Thinly sliced mushrooms, spinach, or bell peppers can be layered between the potatoes for added texture and flavor.
Storage/Reheating
Refrigerator
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days.
Freezer
This dish can be frozen after baking. Allow it to cool completely, then store in a freezer-safe container for up to 2 months.
Reheating in the Oven
Place the potatoes in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) for 20–25 minutes or until heated through.
Reheating in the Microwave
Heat individual portions in the microwave for 1–2 minutes, stirring halfway through if needed.
FAQs
What potatoes are best for scalloped potatoes?
Russet potatoes or Yukon Gold potatoes are ideal because their starch helps thicken the sauce while baking and they become soft and tender.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on if you prefer a more rustic dish.
How thin should the potatoes be sliced?
Slices should be between ⅛ inch and ¼ inch thick so they cook evenly and become tender.
Can I make this dish ahead of time?
Yes. Assemble the dish with the sauce, cover it, and refrigerate for up to 24 hours before baking.
Why is my sauce too thin?
The sauce may need more cooking time on the stove to thicken properly before pouring it over the potatoes.
How do I know when the potatoes are done?
Insert a fork or knife into the center of the dish. If it slides in easily, the potatoes are fully cooked.
Can I add vegetables to this dish?
Yes. Mushrooms, spinach, or thinly sliced bell peppers can be layered with the potatoes.
Why cover the dish with foil while baking?
Covering the dish traps steam, helping the potatoes cook evenly and become tender.
How do I get a golden top?
Remove the foil and broil the dish for a few minutes at the end of baking until the top becomes lightly browned.
Can I use a different type of cheese?
Yes. Cheddar can be replaced or combined with cheeses like mozzarella, gouda, or Monterey Jack.
Conclusion
Cheesy Scalloped Potatoes are a classic comfort dish that combines tender sliced potatoes with a rich, creamy cheese sauce baked to perfection. With simple ingredients and an easy preparation process, this recipe is ideal for weeknight dinners, holiday meals, or any gathering where a warm and satisfying side dish is welcome. Once you try it, this creamy potato casserole is likely to become a favorite at your table.
Creamy cheesy scalloped potatoes made with thinly sliced russet potatoes layered with onions and baked in a rich homemade cheddar cheese sauce until tender and golden on top. A classic comforting casserole perfect for family meals or holiday dinners.
Total Time:1 hour 45 minutes
Yield:8 servings
Ingredients
4 large russet potatoes (about 900 g / 2 pounds), peeled and sliced into 1/4-inch rounds
