This cheesy scalloped potatoes recipe is a rich, comforting, and classic holiday side dish for Easter, Thanksgiving, Christmas, or any special family dinner. Thin slices of russet potatoes are simmered in a creamy garlic-onion sauce, layered with sharp cheddar cheese, and baked until tender, bubbling, and golden on top. The result is a pan of homemade scalloped potatoes with cheese that is creamy in the center, crisp around the edges, and easy to prepare ahead of time.
Table of Contents
- What are scalloped potatoes?
- Cheesy scalloped potato ingredients
- What’s the best cheese to use in scallop potatoes?
- How do you make scalloped potatoes?
- How long do I cook scalloped potatoes?
- Can you make scalloped potatoes ahead of time?
- How to store homemade scalloped potatoes
- Can you freeze cheesy scalloped potatoes?
- What to serve with scalloped potatoes with cheese
- Cheesy Scalloped Potatoes Recipe FAQs
- Holiday side dishes to try:
- More delicious potato recipes
- Homemade Scalloped Potatoes with Cheese Recipe
Cheesy scalloped potatoes are one of those dishes that instantly make a meal feel special. They are simple enough to understand, but when they come out of the oven with a bubbling cream sauce and a browned cheddar topping, they feel like a centerpiece. This version uses thinly sliced russet potatoes, heavy cream, garlic, onion, Parmesan, and sharp cheddar for a side dish that is deeply savory and wonderfully creamy.
The key to this recipe is giving the potatoes a head start on the stove. Instead of placing raw slices directly into the oven and waiting a long time for them to soften, the potatoes simmer briefly in the cream sauce first. That step helps the sauce thicken, coats every slice, and shortens the baking time. It also keeps the finished dish from turning dry.
This is the kind of potato casserole that works beautifully for holiday menus because it can be assembled ahead. You can prepare the dish, cover it, refrigerate it, and bake it when the meal is almost ready. That makes it especially helpful when the oven and stovetop are already busy with ham, turkey, vegetables, and other sides.
If you love creamy potatoes, crisp cheese, and a reliable make-ahead side dish, this homemade scalloped potatoes with cheese recipe deserves a place on your table. It is rich, flavorful, and satisfying without being complicated.
What are scalloped potatoes?
Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce until soft, tender, and richly flavored. The slices are usually layered in a baking dish so they overlap, creating the classic scalloped look. Traditional scalloped potatoes are often made with a butter-and-flour roux and milk, which creates a white sauce that thickens as it bakes.
This recipe keeps that classic structure but makes the sauce more luxurious by using heavy cream instead of milk. A small amount of flour helps the sauce hold together, while Parmesan adds savory depth. Sharp cheddar is layered through the potatoes and sprinkled on top, giving the dish a golden, cheesy finish.
The best scalloped potatoes are soft but not watery, creamy but not loose, and cheesy without losing the flavor of the potatoes. Russet potatoes work especially well because their starch helps thicken the sauce and gives the casserole a velvety texture.
Cheesy scalloped potato ingredients
You only need a handful of familiar ingredients to make this creamy potato side dish. The flavor comes from building a rich sauce before the potatoes ever go into the oven.
- Butter
- Thinly sliced onion
- Kosher salt
- Black pepper
- Cayenne pepper
- Dried thyme
- Garlic
- Flour
- Heavy cream
- Shredded Parmesan cheese
- Russet potatoes, peeled and sliced into 1/8-inch rounds
- Sharp cheddar cheese, shredded
What’s the best cheese to use in scallop potatoes?
Sharp cheddar and Parmesan are an excellent combination for cheesy scalloped potatoes. Cheddar melts well and brings a bold, tangy flavor, while Parmesan adds salty, nutty depth to the cream sauce. The cheddar creates the gooey layers and browned top, and the Parmesan strengthens the overall savory flavor without overpowering the dish.
For the best result, use sharp cheddar rather than mild cheddar. Mild cheddar melts nicely, but sharp cheddar gives the potatoes a stronger cheese flavor that stands up to the cream and russets.
How do you make scalloped potatoes?
Start by cooking thinly sliced onion in butter until soft and translucent. Add salt, pepper, cayenne, thyme, and minced garlic so the sauce begins with plenty of flavor.
Next, sprinkle in the flour and stir until it forms a thick paste with the butter and onions. This roux is what helps the sauce thicken. Slowly whisk in the heavy cream, adding a little at a time so the sauce stays smooth and lump-free.
Once the cream is fully incorporated, stir in the Parmesan cheese. Slice the peeled russet potatoes into very thin rounds, about 1/8 inch thick. A food processor, mandoline, or sharp knife can be used.
Add the sliced potatoes to the sauce and simmer them gently for about 10 minutes. Stir carefully with a rubber spatula so the slices stay mostly intact and are fully coated.
Transfer half of the creamy potatoes to a greased baking dish, add a layer of cheddar, then repeat with the remaining potatoes and more cheddar on top.
Bake until the sauce is bubbling, the potatoes are fork-tender, and the top is browned and crisp in spots.
How long do I cook scalloped potatoes?
Because the potatoes are partially cooked in the cream sauce before baking, this recipe only needs about 40 minutes in the oven at 400 degrees F. Without that stovetop step, raw potatoes can take much longer to become fully tender.
Can you make scalloped potatoes ahead of time?
Yes. Scalloped potatoes are a convenient make-ahead side dish. Assemble the recipe as directed, making sure the potatoes are fully covered with sauce and cheese so they do not darken in the refrigerator. Cover tightly and refrigerate for up to 24 hours.
Before baking, let the dish sit at room temperature for about 30 minutes, especially if using glass bakeware. Then bake uncovered until hot, bubbly, tender, and golden.
How to store homemade scalloped potatoes
Store leftover scalloped potatoes covered in the refrigerator for about a week. Individual portions can be reheated in the microwave. To reheat a larger amount, place the potatoes in the oven until warmed through. Adding a little extra shredded cheddar before reheating can help refresh the crispy topping.
Can you freeze cheesy scalloped potatoes?
Yes. Cheesy scalloped potatoes can be frozen before or after baking. Use a freezer-safe pan, cover well, and wrap tightly to protect the potatoes from freezer burn. Freeze for up to 3 months.
- To bake unbaked frozen scalloped potatoes: remove any plastic wrap, cover with greased foil, and bake at 350 degrees F for 50 to 60 minutes. Uncover and bake another 15 to 30 minutes, or until tender.
- To reheat baked frozen scalloped potatoes: remove any plastic wrap, cover with greased foil, and bake at 350 degrees F for about 50 minutes. Uncover and bake about 10 minutes more, until hot and lightly browned.
What to serve with scalloped potatoes with cheese
Cheesy scalloped potatoes pair well with holiday mains and hearty family dinners. Serve them with baked ham, roasted turkey, pork ribs, chicken, or a simple green vegetable. Their creamy texture and bold cheddar flavor make them especially good with savory roasted meats.
Cheesy Scalloped Potatoes Recipe FAQs
The term refers to thin potato slices arranged in overlapping layers. The pattern resembles scalloped edges, and the potatoes bake together in a creamy sauce.
Both dishes use thinly sliced potatoes and a creamy base. Traditionally, au gratin potatoes include cheese and sometimes breadcrumbs for a crust, while scalloped potatoes are usually centered on cream sauce. This recipe includes cheese for extra flavor while keeping the creamy scalloped potato style.
Russet potatoes are best because their starch helps thicken the cream sauce and creates a soft, velvety texture. Yukon gold potatoes can also be used, but the sauce may be slightly thinner.
Dairy can curdle if cooked over heat that is too high. Keep the sauce at a gentle simmer and use heavy cream for the smoothest result.
They should be soft and fork-tender. If the potatoes are still firm, continue baking until a knife slides through easily.
Peeling russet potatoes gives the casserole a smoother, creamier texture. Potato skins can be tougher and may interrupt the soft layers.
Holiday side dishes to try:
- Sweet creamed corn casserole
- Slow cooker glazed carrots
- Mandarin orange ambrosia salad
- Green beans with garlic bread crumbs and almonds
- Honey roasted butternut squash salad
- Wild rice stuffing
- Asparagus with pomegranate
- Crockpot mashed sweet potatoes
More delicious potato recipes
- Gruyere-crisped potatoes au gratin
- Cheesy potato casserole
- Creamy mashed potatoes
- Brown butter mashed potatoes
- Slow cooker buttermilk mashed potatoes
- Make-ahead cheesy mashed potatoes
- Oven baked potatoes
- Twice baked potatoes
- Homemade mashed potatoes
Homemade Scalloped Potatoes with Cheese
Ingredients
- 1/4 cup butter, 1/2 stick
- 1 onion, thinly sliced
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 5 cloves garlic, smashed and minced
- 6 tablespoons flour
- 4 cups heavy cream
- 1/2 cup Parmesan cheese, shredded
- 4 pounds russet potatoes, peeled and sliced to 1/8 inch
- 3 cups sharp cheddar cheese, shredded and divided
Instructions
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Preheat the oven to 400 degrees F. Grease a 9×13-inch casserole dish with butter or nonstick spray.
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Melt the butter in a large pot over medium heat. Add the sliced onion and cook for 4 to 6 minutes, until translucent.
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Stir in the kosher salt, black pepper, cayenne pepper, and dried thyme.
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Add the minced garlic and cook for about 30 seconds, just until fragrant.
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Sprinkle in the flour gradually, stirring after each addition. Cook for about 30 seconds to remove the raw flour taste.
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Slowly whisk in the heavy cream. Add it a little at a time, whisking well, until the sauce is smooth.
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Stir in the Parmesan cheese until melted into the sauce.
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Peel and slice the russet potatoes into 1/8-inch rounds. If they sit before cooking, place them in water to prevent browning, then drain well.
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Add the sliced potatoes to the sauce. Stir gently with a rubber spatula so every slice is coated. Bring to a low bubble, reduce the heat to medium-low, and cook for 10 minutes, stirring occasionally.
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Spoon half of the potato mixture into the prepared baking dish. Sprinkle with 1 1/2 cups of sharp cheddar cheese.
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Add the remaining potato mixture and spread it evenly. Top with the remaining 1 1/2 cups of cheddar cheese.
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Bake for about 40 minutes, until bubbling, browned on top, and tender when pierced with a knife.
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If the cheese browns before the potatoes are tender, cover loosely with foil and bake for another 10 minutes.
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Let the scalloped potatoes rest for 10 minutes before serving.
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Store leftovers covered in the refrigerator for about a week. Reheat individual portions in the microwave, or reheat a larger amount in the oven with extra cheese on top.
Notes
Russet potatoes are preferred because they release starch into the sauce and help create a creamy texture. Yukon gold potatoes may also be used, though the sauce can be slightly thinner.
Make ahead: Assemble the dish up to 24 hours in advance. Cover tightly and refrigerate. Let it sit at room temperature for about 30 minutes before baking.
Freezer instructions: Freeze before or after baking for up to 3 months. Wrap tightly. Bake covered at 350 degrees F until heated through, then uncover and continue baking until tender and lightly browned.
Nutrition
Calories: 536 kcal |
Carbohydrates: 25 g |
Protein: 13 g |
Fat: 44 g |
Saturated Fat: 27 g |
Cholesterol: 151 mg |
Potassium: 533 mg