Cheesy Scalloped Potatoes are pure comfort—thinly sliced russet potatoes layered with a creamy cheese sauce and baked until golden and bubbly.
It’s rich, savory, and the perfect side for any meal. Simple ingredients, big flavor—what more could you want?
I remember my grandma making scalloped potatoes after a long day on the farm. The smell of bubbling cheese and buttery potatoes filled the kitchen—it was heaven.
The trick is using good russet potatoes and sharp cheddar, with a simple butter and flour base to thicken the sauce.
A quick broil at the end gives it that crispy, golden top that’s hard to resist.
Serve it with roast chicken or grilled steak, and watch it disappear. Once you try it, you’ll be making it on repeat!
What I Didn’t Expect About This Recipe?
- Crispy edges are magic: The edges crisp up beautifully, adding a contrast to the creamy center.
- Better the next day: Leftovers reheat perfectly, making it a great make-ahead dish.
- Easy to customize: Add ham or bacon for extra flavor, or try a mix of cheeses like mozzarella and Parmesan.
- Crowd favorite: Everyone asks for the recipe—it’s that good.
- Surprisingly simple: Despite how fancy it looks, it’s easy to throw together.
Cheesy Scalloped Potatoes Recipe
Cheesy Scalloped Potatoes are rich, creamy, and loaded with layers of thinly sliced potatoes and a savory cheese sauce. Baked until golden and bubbly, they make the perfect comforting side dish for any meal.
Equipment
- Medium saucepan
- Whisk
- Knife
- Cutting Board
- Aluminum foil
- Cooking spray
Ingredients
- 4 russet potatoes peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion sliced into rings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk room temperature
- 1 ½ cups mild cheddar cheese shredded
- salt and pepper to taste
Instructions
- Preheat oven to 400°F and lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
- Arrange the potatoes and onions in the baking dish, layering them evenly.
- In a saucepan, melt butter over medium heat. Stir in flour and salt, whisking constantly for 1 minute.
- Slowly stir in milk and cook until the mixture thickens.
- Add cheese and stir until melted and smooth (about 30-60 seconds).
- Pour the cheese sauce over the potatoes and cover with foil.
- Bake for 85-90 minutes until the potatoes are tender.
- For a crisp top, broil until golden brown. Season with salt and pepper and serve.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 280kcal |
| Carbohydrates | 34g |
| Protein | 9g |
| Fat | 3g |
| Sodium | 350mg |
| Sugar: | 4g |
Variations That Will Help You Customize Your Dish!
- Garlic and Herb: Add 2 minced garlic cloves and 1 teaspoon of chopped fresh thyme or rosemary to the cheese sauce for extra flavor.
- Bacon and Cheese: Stir in ½ cup of cooked, crumbled bacon into the cheese sauce or sprinkle on top before baking.
- Gruyère Twist: Swap the cheddar for Gruyère or a mix of Gruyère and Parmesan for a deeper, nuttier flavor.
- Creamy Spinach: Add 1 cup of sautéed spinach between the potato layers for a rich, creamy texture and extra nutrients.
- Loaded Style: Top with chopped green onions, sour cream, and crumbled bacon after baking for a loaded baked potato vibe.
