If you’re craving creamy, cheesy comfort food, these Cheesy Scalloped Potatoes are a must-make! Thick-cut potato rounds are smothered in a homemade cheese sauce and baked until tender and golden. This is hands-down the best scalloped potato recipe I’ve ever made—rich, flavorful, and perfect for holidays or any cozy meal.
What Are Scalloped Potatoes?
Scalloped potatoes are a classic side dish made by layering sliced potatoes in a casserole dish and baking them in a creamy sauce. The result is a comforting, melt-in-your-mouth dish that’s incredibly satisfying.
You may be wondering—what’s the difference between scalloped potatoes and au gratin potatoes? Let’s clear that up!
Scalloped vs. Au Gratin Potatoes
While the two dishes are very similar, here’s what sets them apart:
- Scalloped Potatoes typically feature thicker potato slices layered with a seasoned cream sauce.
- Au Gratin Potatoes include shredded cheese between the layers, often with a cheesy breadcrumb topping, making them more indulgent and rich.
This recipe combines the best of both worlds. We’re calling them cheesy scalloped potatoes because we’re layering tender potato slices in a rich cream sauce and finishing it off with a generous amount of melted cheddar cheese.
Best Potatoes to Use
For soft and creamy results, Russet potatoes or Yukon Gold potatoes are the best choices. They’re high in starch, which helps thicken the sauce and keeps the texture smooth. Avoid waxy potatoes—they don’t break down as well and can stay too firm after baking.
To ensure even cooking, slice your potatoes as uniformly as possible. I recommend using a mandoline slicer to get perfect ¼-inch slices every time.
Can I Add Ham?
Absolutely! These scalloped potatoes make a fantastic side dish, but adding diced or cubed ham turns them into a hearty main course. Simply layer the ham in between the rows of potatoes before pouring on the cheese sauce. It’s a great way to use up leftovers and make the dish even more satisfying.
Can I Make Cheesy Scalloped Potatoes Ahead of Time?
Yes! You can fully assemble the dish the day before—just don’t bake it yet. Cover it tightly with plastic wrap or foil and refrigerate overnight. When you’re ready to serve, bake as directed, adding a few extra minutes to the cook time if needed.
Cheesy Scalloped Potatoes Recipe
Ingredients
- 4 Russet potatoes, peeled and sliced into ¼-inch rounds (about 2 pounds)
- 1 yellow onion, sliced into thin rings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk, at room temperature
- 1½ cups shredded mild cheddar cheese
- Salt and pepper, to taste
Equipment
- Mandoline slicer (optional, but helpful for even slices)
- Medium saucepan
- 2-quart (8×8-inch) baking dish
Instructions
- Preheat the oven to 400°F and lightly spray a 2-quart baking dish with nonstick spray.
- Layer the potatoes and onions in the baking dish, alternating between potato slices and onion rings.
- Make the cheese sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and salt and cook for 1 minute, stirring constantly. Slowly whisk in the milk and cook until the mixture thickens.
Add the shredded cheddar all at once and stir until melted and smooth, about 30–60 seconds. - Pour the sauce evenly over the potatoes and onions in the dish. Cover tightly with aluminum foil.
- Bake for 85–90 minutes, or until the potatoes are fork-tender.
- Optional: For a crispy, golden top, switch the oven to broil and cook for an additional 2–3 minutes, watching closely.
- Season to taste with salt and pepper, then serve hot.
Perfect Pairings
These cheesy scalloped potatoes are a hit on their own or served alongside holiday mains. Try pairing them with:
- Herb Butter Roasted Turkey
- Honey Garlic Roasted Carrots
- Creamy Mashed Potatoes
- The (in)famous “World’s Worst” Stuffing (trust me, it’s better than it sounds!)