Cheesy Scalloped Potatoes

Few dishes bring the same level of warmth and nostalgia as cheesy scalloped potatoes. With their rich, creamy texture and layers of tender potatoes bathed in a velvety cheese sauce, this dish is a must-have for family gatherings, holiday dinners, and comfort food cravings.

Scalloped potatoes have long been a staple side dish, but adding cheese takes them to the next level. The golden, bubbling top layer and the smooth, cheesy interior make this dish irresistible. Whether served alongside roast beef, ham, or grilled chicken, cheesy scalloped potatoes steal the show with their buttery richness and satisfying bite.

But what makes this dish truly special? It’s easy to prepare, requires only a handful of pantry staples, and can be customized with different cheeses, herbs, and toppings. This guide will take you through everything you need to know, from choosing the right potatoes to creating the perfect cheese sauce, ensuring a foolproof dish every time.

The History & Cultural Significance

Scalloped potatoes have been enjoyed for centuries, with roots tracing back to European cuisine. The term “scalloped” is believed to come from the Old English word “collop,” meaning thin slices of meat or vegetables cooked in a creamy sauce.

While the classic version consists of just potatoes, butter, and milk, the cheesy variation gained popularity in America and France, where dairy-rich dishes are common. Over time, different regions added their own twists—some incorporating Parmesan, Gruyère, or Monterey Jack cheese, while others experimented with smoked paprika, garlic, or fresh herbs.

Today, cheesy scalloped potatoes are a beloved side dish across the world, commonly served at Thanksgiving, Christmas, Easter, and Sunday dinners. Their ability to pair well with roast meats and vegetable sides makes them a versatile and timeless favorite.

Preparation Phase & Tools to Use

The secret to making perfect cheesy scalloped potatoes lies in proper preparation. Every step—from selecting the right potatoes to whisking a smooth cheese sauce—plays a role in achieving that silky, melt-in-your-mouth texture.

Choosing the Right Potatoes

Not all potatoes are created equal. The best options for scalloped potatoes include:

• Russet Potatoes – High starch content results in a soft, creamy texture.
• Yukon Gold Potatoes – Slightly waxy, holding their shape better while still being buttery and rich.
• Avoid Waxy Potatoes – Varieties like red potatoes don’t soften as well and may result in a firmer texture.

How to Slice Potatoes Evenly

Uniform slicing is crucial for even cooking. The best methods include:

• Using a Mandoline Slicer – Ensures consistent ¼-inch slices, speeding up prep time.
• Sharp Chef’s Knife – If cutting by hand, aim for thin and even slices to prevent undercooked potatoes.

Ingredients List

• 4 russet potatoes, peeled and sliced into ¼-inch slices (~2 pounds)
• 1 yellow onion, thinly 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

Optional Additions for Extra Flavor:

• ½ teaspoon garlic powder – Adds depth of flavor.
• ¼ teaspoon smoked paprika – For a subtle smoky taste.
• ½ cup Parmesan cheese – Boosts umami and richness.
• 1 teaspoon Dijon mustard – Enhances the cheesy sauce.

Essential Tools & Equipment

• 8×8-inch casserole dish – Ideal for layering and even baking.
• Mandoline slicer – Ensures uniform slices.
• Medium-sized saucepan – For preparing the cheese sauce.
• Whisk – Prevents lumps in the sauce.
• Aluminum foil – Covers the dish while baking for even cooking.

Step-by-Step Cooking Instructions

Step 1: Prepare the Baking Dish

• Preheat the oven to 400°F (200°C).
• Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking.

Step 2: Layer the Potatoes & Onions

• Arrange the potato slices and onion rings in the baking dish.
• Stagger them so that each layer has an even distribution of onions and potatoes.

Step 3: Make the Cheese Sauce

Step 3.1: Make the Roux

• In a medium-sized saucepan, melt 3 tablespoons of butter over medium heat.
• Add 3 tablespoons of flour and whisk constantly for 1 minute to remove the raw flour taste.

Step 3.2: Add the Milk & Cheese

• Slowly pour in 2 cups of warm milk, whisking continuously to prevent lumps.
• Cook until the sauce begins to thicken (about 3-5 minutes).
• Stir in 1 ½ cups of shredded cheddar cheese all at once.
• Continue stirring until the cheese melts into a smooth, velvety sauce (30-60 seconds).

Step 4: Assemble & Bake

Step 4.1: Pour the Cheese Sauce Over the Potatoes

• Evenly distribute the cheese sauce over the layered potatoes and onions.
• Gently tap the dish on the counter to allow the sauce to settle between layers.

Step 4.2: Cover & Bake

• Cover the dish with aluminum foil.
• Bake for 85-90 minutes, or until the potatoes are fork-tender.

Step 4.3: Broil for a Golden, Crispy Top

• Remove the foil and set the oven to broil.
• Broil for 2-3 minutes until the top is golden brown and bubbling.

Step 5: Cool & Serve

• Let the dish cool for 5-10 minutes before serving.
• Season with salt and freshly ground black pepper to taste.

Final Notes & Expert Tips

• For Extra Creaminess: Use half heavy cream, half milk instead of just milk.
• For a Crispy Topping: Add buttered breadcrumbs or Parmesan cheese before broiling.
• For More Depth of Flavor: Try a mix of cheeses like Gruyère, smoked Gouda, or Monterey Jack.
• To Avoid Grainy Sauce: Use freshly shredded cheese, not pre-packaged shredded cheese (which contains anti-caking agents).
• To Make Ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake just before serving.

Perfect Side Dish Pairings

Cheesy scalloped potatoes are a rich, creamy, and indulgent dish, making them a perfect side for hearty main courses and lighter vegetable-based sides. The key to pairing them well is balancing the flavors and textures. Here are some of the best options to serve alongside your cheesy scalloped potatoes.

Meat-Based Pairings

• Glazed Ham – A classic holiday pairing, ham’s slightly sweet and smoky flavors balance the richness of the potatoes.
• Roast Beef – The deep, savory notes of roast beef contrast beautifully with the creamy, cheesy potatoes.
• Grilled Chicken – A lighter protein that adds a grilled charred contrast to the smooth potatoes.
• Garlic Butter Steak – A juicy steak with garlic butter enhances the umami notes of the cheese sauce.
• Crispy Bacon-Wrapped Pork Tenderloin – The saltiness of bacon cuts through the richness of the dish.

Vegetable-Based Pairings

• Roasted Brussels Sprouts – Their slightly bitter, caramelized edges contrast well with the cheesy sauce.
• Honey-Glazed Carrots – Adds a sweet counterpoint to the savory dish.
• Sautéed Green Beans with Almonds – Light and crunchy, making the meal feel more balanced.
• Steamed Asparagus with Lemon Butter – A fresh and zesty pairing that cuts through the creaminess.
• Grilled Zucchini and Squash – Brings a smoky, charred element that complements the potatoes.

Bread and Other Sides

• Garlic Bread – A crispy, buttery side that soaks up the extra cheese sauce.
• Soft Dinner Rolls – Perfect for sopping up the creamy goodness left on the plate.
• Cornbread – A slightly sweet, crumbly contrast to the savory, cheesy potatoes.
• Caesar Salad – A refreshing, tangy salad that helps balance the richness.

Nutritional Information & Health Benefits

While cheesy scalloped potatoes are an indulgent dish, they also contain key nutrients. Below is a breakdown of the nutritional value and ways to make the dish healthier.

Macronutrient Breakdown (Per Serving)

• Calories: ~350-400 kcal
• Carbohydrates: ~40-45g (from potatoes and flour)
• Protein: ~12-15g (from cheese and milk)
• Fats: ~20-25g (from butter, cheese, and milk)
• Fiber: ~3-4g (from potatoes)

Key Vitamins & Minerals

• Vitamin C – Potatoes provide a good dose of vitamin C, essential for immune function.
• Potassium – Helps regulate blood pressure and fluid balance.
• Calcium – Cheese and milk contribute to strong bones and teeth.
• Iron – Found in potatoes and cheese, aiding in oxygen transport in the blood.

How to Make Cheesy Scalloped Potatoes Healthier

If you’re looking for ways to enjoy this dish with fewer calories and fat, here are a few modifications:

• Use Low-Fat Dairy: Swap whole milk for low-fat or skim milk. You can also use Greek yogurt for added protein.
• Reduce the Cheese: Opt for ½ the amount of cheese, or use stronger cheeses (like Parmesan) so you can use less but still get a bold flavor.
• Use Whole Wheat Flour: Instead of all-purpose flour, use whole wheat flour or a gluten-free thickener like cornstarch.
• Add More Vegetables: Mix in cauliflower, spinach, or mushrooms to increase fiber and reduce the calorie density.
• Use Olive Oil Instead of Butter: Replacing butter with olive oil cuts down on saturated fat while maintaining a creamy texture.

Common Mistakes & How to Fix Them

Even though cheesy scalloped potatoes are a simple dish, small mistakes can lead to an undesirable texture or flavor. Below are some common pitfalls and tips to avoid them.

Mistake #1: Using the Wrong Potatoes

The Problem: Some potatoes hold too much water or don’t become soft enough when baked.
How to Fix It: Use starchy potatoes like Russet or Yukon Gold for the best creamy texture. Avoid waxy potatoes like red or new potatoes, as they remain too firm.

Mistake #2: Uneven Slicing

The Problem: If the potatoes are not cut evenly, some pieces will be undercooked while others become mushy.
How to Fix It: Use a mandoline slicer to ensure consistent ¼-inch slices for even cooking.

Mistake #3: A Runny or Watery Sauce

The Problem: The sauce doesn’t thicken properly, making the dish soupy.
How to Fix It:

• Make sure you cook the roux properly (flour + butter mixture) before adding the milk.
• Use whole milk or heavy cream instead of skim milk for better consistency.
• Let the dish rest for 5-10 minutes after baking to allow the sauce to set.

Mistake #4: Grainy or Curdled Cheese Sauce

The Problem: The cheese sauce turns grainy instead of smooth and creamy.
How to Fix It:

• Use freshly shredded cheese instead of pre-packaged cheese, which contains anti-caking agents.
• Add cheese off the heat—if cheese is added to a boiling sauce, it can curdle.

Mistake #5: Overcooking or Undercooking

The Problem: The potatoes are either too soft and mushy or still hard.
How to Fix It:

• Bake covered for 85-90 minutes to allow slow, even cooking.
• If unsure, insert a knife or fork into the center—if it slides in easily, the potatoes are done.
• If potatoes are still too firm, cover the dish and continue baking for another 10-15 minutes.

Mistake #6: Dry or Bland Potatoes

The Problem: The dish lacks flavor or becomes dry.
How to Fix It:

• Season the layers of potatoes with salt, pepper, and garlic powder to prevent blandness.
• Add a bit of chicken broth or heavy cream to enhance moisture.
• Use a mix of cheeses (cheddar, Gruyère, Parmesan) for deeper flavor.

Mistake #7: Not Letting the Dish Rest Before Serving

The Problem: The sauce is too liquid when served immediately.
How to Fix It: Let the dish rest for 5-10 minutes after removing it from the oven. This allows the cheese sauce to thicken and set properly.

Tips & Tricks for the Best Cheesy Scalloped Potatoes

Achieving the perfect cheesy scalloped potatoes isn’t just about following the recipe—it’s about knowing the small adjustments that make a big difference. Here are some expert tips to elevate your dish.

Choosing the Right Cheese

The type of cheese you use greatly impacts the flavor, texture, and melting quality of your dish. Some cheeses melt better than others, while some add a depth of flavor that makes the dish richer.

• Best Melting Cheeses:

  • Sharp Cheddar – Classic choice, great balance of creaminess and flavor.
  • Gruyère – Adds a nutty, complex taste and melts beautifully.
  • Monterey Jack – Mild and creamy, good for smooth texture.
  • Fontina – A rich, buttery option with great meltability.

• Cheeses to Avoid:

  • Pre-shredded cheese – Contains anti-caking agents that prevent smooth melting.
  • Feta or goat cheese – Too crumbly and won’t create a creamy texture.

Enhancing the Flavor

If you want to take your scalloped potatoes to the next level, consider these simple but effective additions:

• A touch of Dijon mustard – Enhances the depth of the cheese sauce without overpowering.
• A pinch of cayenne pepper – Adds a subtle heat that balances the richness.
• Fresh garlic or garlic powder – Intensifies the savory notes.
• Caramelized onions – Deepens the sweetness and richness.
• Chopped fresh thyme or rosemary – Adds an earthy, aromatic note.

How to Get the Perfect Crispy Top

One of the best parts of cheesy scalloped potatoes is the golden, crispy topping that forms on the surface. Here’s how to make it happen:

• Uncover the dish for the last 10 minutes of baking to allow the top to crisp up.
• Sprinkle extra cheese on top before baking for a gooey, golden finish.
• Broil for 2-3 minutes at the end to create a lightly browned, slightly crispy crust.
• Add breadcrumbs mixed with melted butter for a crunchy contrast.

Storage & Reheating

How to Store Leftover Cheesy Scalloped Potatoes

If you have leftovers, proper storage is key to maintaining the flavor and texture of your dish.

• Refrigerator Storage:

  • Let the potatoes cool completely before storing.
  • Transfer them to an airtight container or cover the baking dish tightly with foil.
  • Store in the refrigerator for up to 4 days.

• Freezer Storage:

  • If freezing, allow the dish to cool completely.
  • Wrap tightly with plastic wrap and aluminum foil or store in an airtight container.
  • Freeze for up to 3 months.

How to Reheat Cheesy Scalloped Potatoes

Reheating scalloped potatoes properly ensures they stay creamy and don’t dry out.

• Oven Method (Best for Preserving Texture & Crispiness):

  • Preheat oven to 350°F (175°C).
  • Cover the dish with foil to prevent the top from over-browning.
  • Heat for 20-25 minutes or until heated through.
  • Remove foil for the last 5 minutes for a crispy top.

• Microwave Method (Fastest, But Softens Texture):

  • Place a portion in a microwave-safe dish.
  • Cover with a damp paper towel to retain moisture.
  • Heat in 30-second intervals until warm, stirring gently in between.

• Stovetop Method (For Small Portions):

  • Place the potatoes in a pan over low heat.
  • Add a splash of milk or cream to loosen the sauce.
  • Stir occasionally until warmed through.

• From Frozen:

  • Thaw in the refrigerator overnight.
  • Reheat using the oven method for best results.

Frequently Asked Questions (FAQs)

1. Can I Make Cheesy Scalloped Potatoes Ahead of Time?

Yes! This dish can be prepped in advance, making it perfect for busy schedules and holiday meals.

• Assemble Ahead: Prepare the dish but don’t bake it. Cover and refrigerate for up to 24 hours. Bake when ready.
• Bake Ahead: Fully bake the dish, then refrigerate. Reheat in the oven at 350°F for 20 minutes before serving.

2. Why Did My Sauce Turn Out Grainy?

A grainy sauce usually happens because of overheating or using pre-shredded cheese.

• Avoid high heat when melting the cheese.
• Use freshly shredded cheese instead of pre-packaged varieties.
• Stir cheese into the sauce off the heat to prevent curdling.

3. Can I Use Heavy Cream Instead of Milk?

Absolutely! Heavy cream makes the dish richer and creamier. You can use:

• All heavy cream for an ultra-luxurious texture.
• Half heavy cream, half milk for a balance of creaminess and lightness.

4. What’s the Difference Between Scalloped Potatoes and Au Gratin Potatoes?

Though they’re similar, there are key differences:

• Scalloped Potatoes – Traditionally made with a creamy milk-based sauce, no cheese in the classic version.
• Au Gratin Potatoes – Includes cheese in every layer and often has a crispy breadcrumb topping.

5. Can I Use a Slow Cooker Instead of the Oven?

Yes! To make slow cooker cheesy scalloped potatoes:

• Grease the slow cooker with butter or cooking spray.
• Layer the potatoes, onions, and cheese sauce.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are tender.

6. Can I Add Meat to This Dish?

Definitely! Adding protein makes this a hearty main course rather than just a side.

• Ham – Cubed or sliced, a classic combination.
• Bacon – Adds a smoky, crispy contrast.
• Ground Beef or Sausage – Turns it into a full meal.
• Shredded Chicken – A great way to use up leftovers.

7. Can I Make This Recipe Gluten-Free?

Yes! To make gluten-free cheesy scalloped potatoes:

• Replace flour with cornstarch (use 1½ teaspoons cornstarch per tablespoon of flour).
• Use a gluten-free thickening agent like arrowroot powder.
• Check that your cheese and seasonings are gluten-free.

Conclusion

Cheesy scalloped potatoes are the ultimate comfort food, bringing together creamy, cheesy goodness with tender, perfectly baked layers of potatoes. Whether served as a holiday side dish or a weeknight indulgence, they’re guaranteed to be a hit.

This guide has covered everything you need to know—from choosing the best potatoes and cheese, mastering the creamy sauce, avoiding common mistakes, and perfecting storage and reheating. With these tips, your cheesy scalloped potatoes will always turn out rich, creamy, and absolutely delicious.

So next time you’re planning a family dinner, potluck, or special gathering, give this recipe a try. Enjoy every creamy, cheesy bite!

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Cheesy Scalloped Potatoes

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• Author: Emily
• Total Time: 2 hours
• Yield: 6 servings 1x

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Description

These cheesy scalloped potatoes are creamy, rich, and full of flavor. With layers of tender potatoes, caramelized onions, and a velvety cheese sauce, this dish is the perfect side for holiday dinners, potlucks, or any comfort food craving.

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Ingredients

Scale 1x2x3x

• 4 russet potatoes, peeled and sliced into ¼-inch rounds (~2 pounds)
• 1 yellow onion, thinly 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 black pepper, to taste

Optional Additions:

• ½ teaspoon garlic powder – Adds depth of flavor
• ¼ teaspoon smoked paprika – Adds a subtle smoky taste
• ½ cup Parmesan cheese – For an extra cheesy kick
• 1 teaspoon Dijon mustard – Enhances the cheese sauce

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Instructions

Step 1: Prepare the Baking Dish

1. Preheat the oven to 400°F (200°C).
2. Lightly grease an 8×8-inch casserole dish with butter or nonstick spray.

Step 2: Layer the Potatoes & Onions

1. Arrange the potato slices and onion rings in the baking dish in alternating layers.

Step 3: Make the Cheese Sauce

Step 3.1: Make the Roux

1. In a medium-sized saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1 minute, stirring constantly.

Step 3.2: Add Milk & Cheese

3. Slowly pour in warm milk, whisking continuously to prevent lumps.
4. Stir until the mixture thickens (3-5 minutes).
5. Add cheddar cheese all at once and stir until fully melted and smooth (30-60 seconds).

Step 4: Assemble & Bake

1. Pour the cheese sauce over the potatoes and onions.
2. Cover the dish with aluminum foil.
3. Bake for 85-90 minutes or until the potatoes are fork-tender.

Step 5: Crisp the Top (Optional)

1. Remove the foil and broil for 2-3 minutes until golden brown.

Step 6: Serve & Enjoy

1. Let the dish rest for 5-10 minutes before serving.
2. Garnish with fresh parsley or extra cheese, if desired.

Notes

• For extra creaminess, use half heavy cream, half milk instead of just milk.
• For a crispy top, sprinkle buttered breadcrumbs or extra Parmesan before broiling.
• For added depth of flavor, mix in Gruyère, Monterey Jack, or smoked Gouda.
• Make ahead: Assemble and refrigerate up to 24 hours before baking.
• To prevent a grainy sauce, use freshly shredded cheese, not pre-packaged.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 375 kcal
• Sugar: 5g
• Sodium: 320mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 50mg