Cheesy scalloped potatoes are a classic comfort dish that’s creamy, cheesy, and full of tender potato slices baked to perfection. The rich cheese sauce sneaks into every layer, making each bite smooth and satisfying. This dish is a go-to side that feels like a warm hug on a plate.
I love making scalloped potatoes when I want something that feels a little fancy but is really easy to put together. One of my favorite tips is to use a mix of cheeses for extra flavor—sharp cheddar with a bit of mozzarella or Gruyère gives it a nice, melty stretch and a deeper taste. It’s simple but makes a big difference!
These potatoes are perfect alongside a big salad or roasted chicken, but honestly, I’m happy eating them straight from the baking dish. They’re the kind of comfort food that brings everyone to the table, especially on chilly nights when you want something warm and satisfying to share. I always make extra because leftovers are even better the next day!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best because they hold their shape but become tender. Yukon Gold offers a creamier texture, while Russets are fluffier.
Cheese: Sharp cheddar gives a classic tang and richness. Gruyère adds nuttiness and melts beautifully. For a milder option, mozzarella works well, but it won’t offer as much flavor.
Milk & Butter: Whole milk makes the sauce creamy, but you can use 2% if needed. Unsalted butter lets you control salt levels better.
Thyme: Adds a subtle herbal note. Fresh thyme is my favorite, but dried thyme works fine if fresh isn’t available.
How Can I Make a Smooth, Creamy Cheese Sauce without Lumps?
The key to the cheese sauce is making a proper roux and adding milk slowly to avoid lumps. Here’s how:
- Melt butter and quickly cook garlic to flavor without burning it.
- Whisk in flour fully and cook 1-2 minutes—this cooks out the raw flour taste and helps thicken the sauce.
- Add warm milk gradually, whisking constantly to keep it smooth.
- Cook until the sauce thickens and just starts to bubble, stirring often so it doesn’t stick or clump.
- Remove from heat before adding cheese to keep it creamy and prevent separation.
Patience with whisking and temperature control really makes a difference in the sauce texture. I like to have all ingredients ready before starting this step to keep things moving smoothly!
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it holds all the potatoes comfortably and bakes evenly.
- Medium saucepan – perfect for making the cheese sauce without mess.
- Whisk – helps to mix the roux and milk smoothly, avoiding lumps.
- Sharp knife and cutting board – for slicing potatoes thinly and evenly, which helps them cook uniformly.
- Peeler (if needed) – makes peeling potatoes quick and easy.
- Aluminum foil – covers the dish during baking to keep it moist and prevent over-browning.
Flavor Variations & Add-Ins
- Crumbled cooked bacon or pancetta for a smoky, salty burst. Stir it in with the cheese sauce or sprinkle on top.
- Sauteed onions or caramelized shallots add sweetness and depth—mix them into the layers or sprinkle on top before baking.
- Different cheeses, like mozzarella or Monterey Jack, for a milder, gooey result or a Spicy Pepper Jack for some heat.
- Fresh herbs such as parsley, chives, or thyme sprinkled on top after baking for extra flavor and color.
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 4 cups Yukon Gold or Russet potatoes, peeled and thinly sliced (about 4 medium potatoes)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or mozzarella as an alternative)
- Fresh thyme sprigs or chopped parsley for garnish (optional)
Time Needed To Make This:
This recipe takes about 15 minutes to prepare, plus 1 hour and 5 minutes baking time. Add 5 to 10 minutes resting time at the end to let it set before serving.
Step-by-Step Instructions:
1. Get Ready and Preheat:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or something similar so your cheesy potatoes don’t stick.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until you smell the lovely garlic aroma, but make sure it doesn’t brown. Then, whisk in the flour and cook it for 1 to 2 minutes, stirring constantly. This helps the sauce thicken and removes any raw flour taste.
Slowly add the warm milk little by little while whisking to keep the sauce smooth. Continue whisking until the sauce thickens and starts to bubble, which takes about 5 to 7 minutes. Remove from heat, stir in salt, black pepper, thyme, and 1½ cups of cheddar and ½ cup Gruyère cheese. Mix until the cheese melts and the sauce is creamy.
3. Layer and Bake:
Place half of the sliced potatoes in an even layer in your baking dish. Pour half of the cheese sauce evenly over the potatoes. Then add the rest of the potatoes on top and pour the remaining cheese sauce over them. Sprinkle the remaining ½ cup cheddar and ½ cup Gruyère cheese on top for a golden, cheesy crust.
4. Bake and Finish:
Cover the dish tightly with aluminum foil to keep it moist and bake for 40 minutes. Then, remove the foil and bake uncovered for another 25 to 30 minutes, until the potatoes are tender when poked with a fork and the cheese on top is bubbling and beautifully browned.
5. Rest and Serve:
Let the baked scalloped potatoes rest for 5 to 10 minutes so the sauce thickens nicely. Garnish with fresh thyme sprigs or chopped parsley if you like. Serve warm and enjoy your creamy, cheesy creation!
Can I Use Frozen Potatoes for Scalloped Potatoes?
You can use frozen sliced potatoes, but make sure to thaw and pat them dry first to avoid excess moisture that can make the dish watery. Adjust baking time slightly if needed to ensure they become tender.
How Do I Store Leftover Scalloped Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the cheese sauce creamy and delicious.
Can I Make This Recipe Ahead of Time?
Yes! Assemble the dish up to the point of baking, cover tightly with foil, and refrigerate overnight. Bake the next day, adding a bit of extra baking time if baking straight from the fridge.
What Can I Substitute for Gruyère Cheese?
Mozzarella or Monterey Jack are good milder alternatives that melt well. You can also use extra sharp cheddar if you want to keep it simple while maintaining great flavor.