Introduction
The first time I made scalloped potatoes from scratch, I realized how wrong the boxed version had been all along. Real cheesy scalloped potatoes aren’t just a side—they’re the star of any table. Layers of thinly sliced potatoes, creamy garlic-onion sauce, and bubbling golden cheese come together in a dish that’s both indulgent and comforting. Whether it’s a Sunday roast or a holiday feast, this recipe delivers on both flavor and texture: tender, rich, and deeply savory. It’s easy to customize, crowd-pleasing, and honestly—once you make it this way, there’s no going back to shortcuts.
Prepping the Potatoes for Perfect Layers
Slicing for Texture and Even Cooking
The key to perfectly cheesy scalloped potatoes starts before the oven—at the cutting board. Use a sharp knife or a mandolin to slice your potatoes thin and evenly. This ensures they cook through at the same rate and soak up all that velvety cheese sauce. A consistent thickness (about 1/8 inch) gives you those beautiful stacked layers that hold their shape but melt in your mouth. If you have time, soak the slices in cold water for 10–15 minutes. This helps remove excess starch, so your layers don’t clump and the sauce doesn’t turn gummy.
Choosing the Right Potato
Waxy varieties like Yukon Gold are ideal—they hold their shape but still get tender and buttery. Russets can work too, but they break down more during baking. If you like a slightly fluffier interior, go for russets. No need to get too fancy with the arrangement: lay them flat, stack them standing, or overlap them—whatever looks good in your baking dish. What matters most is getting them well coated and evenly sauced. A buttered dish will keep things from sticking and add extra richness to the crust that forms around the edges.
Cheesy Scalloped Potatoes
Equipment
- Baking dish
- knife or mandolin
Ingredients
- 1 kg of potatoes or enough to fill the dish
- 1 cup mozzarella
- ¾ cup cheddar
- 1 cup of cream
- 1.5 cups of milk
- 2 tablespoon of melted butter
- 2 tablespoons of flour
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- Salt to taste
- Black pepper to taste
- Parsley or dill to garnish
Instructions
- Preheat the oven to 375°F/190°C/gas mark 5 and butter a baking dish.
- Peel and slice the potatoes thinly, then layer them on the baking dish.
- In a saucepan over medium heat, melt the butter and whisk in the flour. Cook, stirring, until smooth. Gradually add the milk and cream, whisking to avoid lumps. Season with onion powder, garlic powder, salt and pepper. Bring to a boil, then simmer until thickened, stirring occasionally.
- Add the cheese and stir until melted. Pour half of the sauce over the potatoes and cover with foil. Bake for 30 minutes.
- Remove the foil and pour the rest of the sauce over the potatoes. Bake for another hour or until golden and tender.
- Garnish with parsley and serve hot or warm. Enjoy!
Notes
Arrangement: You can arrange the potato slices in any way you like on the baking dish. I arranged them standing up, but you can also lay them flat or overlap them. You can also layer the potato slices with other ingredients, such as bacon, ham, mushrooms, or broccoli, to add more flavor and texture.
Cheese: You can adjust the amount and type of cheese according to your preference. You can use different types of cheese, such as gruyere, parmesan, or fontina, to create a more complex and rich cheese sauce. You can also add cayenne pepper, or mustard powder to the cheese sauce for some spice and warmth. You can also sprinkle some cheese between the layers for extra cheesiness. Nutrition
Serving: 383g | Calories: 1266kcal | Carbohydrates: 88.44g | Protein: 32.31g | Fat: 89.54g | Saturated Fat: 35.181g | Polyunsaturated Fat: 20.375g | Monounsaturated Fat: 19.737g | Trans Fat: 0.42g | Cholesterol: 107mg | Sodium: 2100mg | Potassium: 1438mg | Fiber: 5.2g | Sugar: 12.34g | Vitamin A: 987IU | Vitamin C: 33.7mg | Calcium: 861mg | Iron: 1.79mg
Building the Creamy Cheese Sauce & First Bake
Making a Smooth, Flavorful Cheese Sauce
The magic of cheesy scalloped potatoes is in the sauce—and this one delivers. Start by melting butter in a saucepan, then whisk in the flour to form a smooth roux. This thick base helps the sauce coat each slice without separating in the oven. Slowly pour in the milk and cream, whisking constantly. This step is crucial: no lumps, no rush. Once the mixture thickens, season it with onion powder, garlic powder, salt, and black pepper. The moment it starts to bubble gently, stir in the shredded cheeses—mozzarella for melt, cheddar for bold flavor.
Layering and Starting the Bake
Once the sauce is creamy and the cheese fully melted, you’re ready to build. Spread a single layer of sliced potatoes in the buttered baking dish. Pour on just enough sauce to coat. Repeat the layering, finishing with a generous pour of the remaining sauce. Cover tightly with foil and bake at 375°F for 30 minutes. This first bake allows the potatoes to begin softening while the flavors meld. Don’t skip the foil—this helps trap steam and prevent the top from browning too soon. When the timer’s up, it’s time to add more sauce and finish it off uncovered.
Finishing the Bake and Serving It Right
Uncover and Bake to Golden Perfection
After the initial 30-minute covered bake, remove the foil and pour the remaining cheese sauce evenly over the potatoes. At this point, the layers have softened, and the sauce will seep between every slice. Pop the dish back into the oven uncovered and continue baking for about 60 minutes. You’re looking for bubbling edges, golden spots on top, and a creamy center that holds together but yields easily to a fork. If your top isn’t quite golden enough at the end, turn on the broiler for 2–3 minutes—but watch it closely. Cheese can go from brown to burnt in seconds.
Garnish and Serve with Confidence
Once the dish is out of the oven, resist the urge to dig in immediately. Let it rest for 10–15 minutes so the sauce can thicken slightly and the layers set. Then, sprinkle with chopped parsley or dill for a touch of freshness and color. Serve it warm as a side—or honestly, as the main event. This dish pairs beautifully with roasts, grilled meats, or even a simple green salad. And the leftovers? They’re almost better the next day, reheated with just a splash of milk to keep things creamy.
Flavor Variations and Troubleshooting Tips
Tasty Add-Ins and Cheesy Twists
Cheesy scalloped potatoes are endlessly adaptable. For added depth, stir in crispy bacon, caramelized onions, or sautéed mushrooms between the layers. Want a smoky kick? Try smoked gouda or add a pinch of chipotle powder to the sauce. For a touch of heat, sprinkle cayenne or crushed red pepper flakes right into the cheese mix. You can even layer in cooked broccoli or thinly sliced ham for a heartier, more meal-worthy bake. Switching up the cheese—like using fontina, parmesan, or gruyère—also takes the flavor to another level without altering the core method.
Solving Common Scalloped Potato Issues
If your potatoes come out too firm, it usually means they were sliced too thick or the oven temp was too low. Stick to thin, even slices, and always test for doneness with a fork near the center. A watery sauce can result from too much milk, not enough flour in the roux, or not baking long enough uncovered. To prevent curdling, avoid using low-fat milk, and don’t let the sauce boil too hard once the cheese is added. And remember: always let the dish rest before serving—this helps everything hold together beautifully on the plate.
FAQs About Cheesy Scalloped Potatoes
What is the difference between scalloped potatoes and au gratin?
Scalloped potatoes typically use a creamy sauce, while au gratin includes cheese between layers and often breadcrumbs on top. This recipe blends both styles by using a creamy cheese sauce throughout.
Can you make scalloped potatoes ahead of time?
Yes! Assemble the full dish, cover, and refrigerate for up to 24 hours before baking. When ready to bake, bring it to room temperature first and follow the baking steps as directed.
Why are my scalloped potatoes not getting soft?
They might be sliced too thick or the oven temperature could be too low. Be sure to slice the potatoes evenly and bake uncovered long enough to fully cook them through.
What cheese is best for cheesy scalloped potatoes?
Mozzarella and cheddar are a great combo for melt and flavor. For more depth, try gruyère, fontina, parmesan, or smoked gouda.
Conclusion
Cheesy scalloped potatoes are the ultimate comfort side dish—rich, creamy, and satisfying with every bite. With layers of thinly sliced potatoes smothered in a savory cheese sauce, this dish is perfect for family dinners, holidays, or any time you’re craving something cozy. It’s simple to make, endlessly adaptable, and always a hit on the table. Whether you serve it as a side or as the star, this recipe brings golden, bubbling joy straight from your oven. Master the method once, and you’ll come back to it for every celebration and weeknight craving.
