Cheesy Scalloped Potatoes are a rich and creamy side dish made with tender sliced potatoes layered in a cheesy, bubbly sauce and baked until golden brown.
Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 8
If you are looking for the ultimate comfort food side dish to serve at your next holiday dinner or Sunday supper, these Cheesy Scalloped Potatoes are exactly what you need. They feature tender, thinly sliced potatoes layered in a rich, velvety homemade cheese sauce and baked until the top is golden, bubbly, and irresistible.
The magic of this recipe lies in the homemade cream sauce. Made from scratch with butter, flour, milk, and plenty of shredded cheese, it is far superior to any canned soup version. The sharp cheddar and mozzarella create a gooey, flavorful sauce that coats every slice of potato, while the paprika adds a subtle warmth.
Why This Recipe Works
This recipe relies on the classic technique of making a roux. Cooking the flour with butter and whisking in the milk creates a thick, creamy base that holds the cheese perfectly. Slicing the potatoes thinly and evenly ensures they cook at the same rate and become perfectly fork-tender. Covering the dish with foil for the first part of baking traps the steam, cooking the potatoes through, while removing the foil for the final stretch allows the cheese topping to brown beautifully.
Ingredients
- 2 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for a richer sauce)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella or Gruyère cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick cooking spray.
- Prepare the Potatoes: Peel the potatoes and carefully slice them into thin rounds, approximately 1/8 inch thick. A mandoline slicer is highly recommended for even slices. Set the potatoes aside.
- Sauté the Aromatics: Melt the unsalted butter in a medium saucepan over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Create the Roux: Sprinkle the all-purpose flour over the onion and garlic mixture. Whisk constantly for 1 full minute to cook out the raw flour taste.
- Build the Cream Sauce: Slowly pour the milk into the saucepan, whisking continuously to prevent any lumps from forming. Continue to cook and whisk until the sauce thickens slightly, about 3 to 5 minutes.
- Add the Cheese and Seasoning: Remove the saucepan from the heat. Stir in 1 cup of the shredded cheddar cheese, the salt, black pepper, and paprika. Stir until the cheese is completely melted and the sauce is smooth.
- Assemble the First Layer: Arrange half of your prepared potato slices in an even layer at the bottom of the prepared baking dish. Pour exactly half of the cheese sauce evenly over the potatoes.
- Add the Second Layer: Arrange the remaining potato slices on top of the first layer. Pour the rest of the cheese sauce evenly over the top, ensuring all potatoes are coated.
- Top with Remaining Cheese: Sprinkle the remaining 1/2 cup of cheddar cheese and the 1/2 cup of mozzarella (or Gruyère) evenly over the top of the casserole.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 25 minutes. The potatoes are done when they are fork-tender and the cheese topping is golden brown and bubbly.
- Rest and Serve: Remove the dish from the oven and let it rest for at least 10 minutes before serving. This allows the creamy sauce to thicken and set. Garnish with fresh chopped parsley if desired.
Tips for the Best Results
Slice the potatoes evenly. A mandoline slicer makes quick work of this and ensures every slice is the same thickness, so they all cook at the same rate. Aim for slices about 1/8-inch thick.
Whisk constantly when adding the milk. This is the key to a smooth, lump-free sauce. Pour the milk in a slow, steady stream while whisking continuously.
Watch the cheese. Add the cheese off the heat so it melts smoothly without separating or becoming grainy.
Let it rest. The 10-minute resting time after baking is essential. It allows the sauce to thicken and set, making it easier to serve and ensuring every scoop holds together.
Add a little freshness. A sprinkle of fresh chopped parsley or chives on top before serving adds a nice pop of color and a fresh flavor.
Storage and Serving
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven with a splash of milk to loosen the sauce. This dish is the perfect side for holiday ham, roast turkey, or a weeknight meatloaf.
Creamy, cheesy, and completely irresistible, these Cheesy Scalloped Potatoes are a fantastic recipe to keep in your rotation for easy entertaining.