Cheesy Scalloped Potatoes

I bet you have never tasted a cheesy Scalloped Potatoes recipe like this y’all. These are the real deal, and the reviews below prove it. It’s got layers of tender potatoes smothered in rich, creamy, flavorful sauce that’s baked until bubbly and golden. Trust me, this ain’t your basic potato bake. They are so fire! Whether you make them for Sunday supper or a holiday gathering, you may want to make two dishes of my scalloped potatoes because that first dish is gonna go fast because it’s that good!

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A giant pan of cheesy scalloped potatoes with a spoon lifting out a serving.

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Five star review

“These were divine! Your technique worked so well for me on my first time making scalloped potatoes. If anyone can mess up potatoes, it is me but these came out perfect! ”

—TIFFANY

If you’ve been searching for the best scalloped potatoes recipe, the search is over boos. My recipe goes above and beyond on flavor, taking this classic side dish to the highest of heights. Thinly sliced potatoes are bathed in a rich, creamy cheese sauce, then baked until golden and bubbly, making this dish the ultimate crowd-pleaser anywhere you serve it up.

The Lowdown of The Best Scalloped Potatoes

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: American Classic with a Flavor Remix

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Cheesy, Spiced Perfectly, Creamy and Melt-In-Your-Mouth

Skill Level: Easy Y’all (No Sweat Fam!)

Every time you take a bite of this creamy, cheesy scalloped potato recipe, you will get your whole life. It’s got all the textures and flavors melding together creating the ultimate taste sensation. Plus I don’t know that another side dish is as cozy and comforting as this. It’s legit like a satisfying, heart-warming culinary hug.

Don’t let the complex flavors fool you boos. We keep it easy and straightforward with these simple ingredients and instructions. With minimal prep and execution, you can impress your guests with a dish that tastes like it took hours to pull off.

Whether it’s for a holiday gathering or a family supper, these homemade scalloped potatoes perfectly complement anything you pair them with. They’ve won over many hearts (just check the reviews boos) making them a universal fave for any special occasion you can think up.

Ingredients You’ll Need to Make this Cheesy Scalloped Potatoes Recipe

Cheese, sliced potatoes, spices, butter, flour and cream on white countertop
  • Potatoes: We slice them up thin so they become super tender plus they absorb all the melty creamy cheesy goodness and flavor like straight up bosses.
  • Seasoning: This spices may be readily available at the grocery store but they are beyond basic when mixed together. The blend of salt, black pepper, paprika, onion powder, and garlic powder is straight up fire on these potatoes. It mixes in woodsy sharpness, mild sweetness, aromatic undertones and a little heat.
  • Butter: This adds so much richness to the mix y’all.
  • Flour: In order to thicken the sauce some, we add a little flour to create a wonderful consistency.
  • Half and Half: This helps thin our cheesy sauce making it the ultimate creamy consistency.
  • All the Cheeses: We use a combo of Monterey Jack and Colby cheddar cheese which are both mild, softer cheeses with high moisture content. Their smooth texture melts perfectly throughout the potatoes y’all.

How to Make Scalloped Potatoes

Butter and flour cooking in a pot on white countertop
1
Melt butter in a medium pot over medium heat. Whisk in the flour until completely combined.
Dairy and cheese added to butter and flour mixture to make the cheesy sauce.
2
Add the half and half, one-half cup of Monterey Jack cheese and a one-half cup of Colby cheddar cheese, whisking constantly until completely combined and cheese is melted. Remove from heat and set aside.
Potatoes in a bowl with seasoning mixture sprinkled over the top on a white countertop
3
Add dry potato slices to the seasoning bowl and toss evenly, covering all the slices with seasoning.
Potatoes layered into a casserole dish to make the best scalloped potatoes
4
Add half of the potatoes in one layer to the pan. (Check the recipe below for instructions for how to make the vertical version.)
Cheese sauce spread over the top of the potatoes.
5
Pour half of the cheese sauce over them and spread it out, covering the layer.
Cheese sprinkled over the top of the cream sauce.
6
Repeat with the final layer of potatoes and pour the remaining cheese sauce on top. Sprinkle the top with the remaining cheese.
Cheesy scalloped potatoes in an oval casserole dish baked and ready to serve.
7
Bake covered in the oven for 30 minutes, then uncovered for an additional 30-50 minutes or until the cheese is melted and bubbly and the potatoes are completely tender. Then cool for 10-15 minutes before serving it up.

PRO TIP: You may need to extend the cooking time depending on how thick your slices of potatoes end up. To check for doneness, use a fork or skewer and insert it into the center of the potatoes. It should slide in easily without any resistance.

PRO TIP- How to Make Vertical Scalloped Potatoes: If you wanna create a gorgeous option like the hero images above, layer all of the potatoes VERTICALLY in the baking dish then pour the cheese sauce on top and sprinkle with cheese. Be sure to see the special notes in the recipe card for vertical potatoes.

What to Serve with Scalloped Potatoes

Perfectly roasted honey glazed ham recipe in foil in a white pan ready to enjoy
Honey glazed ham is the ultimate main dish for a holiday dinner that has a ton of flavor. Plus it pairs with this scalloped potato recipe perfectly.
A white plate filled with seafood dressing ready to serve
Seafood dressing is an unexpected side dish to add to your holiday table with a ton of bomb flavor.
Mango Roasted Butternut Squash Recipe | Grandbaby Cakes
Roasted butternut squash will pair perfectly with the sweet glaze in the ham while balancing with savory creaminess in the homemade scalloped potato recipe.
Baked corn spoonbread being served during a meal
Corn spoonbread is a Southern classic that will be right at home on this holiday table.

Recipe Substitutions

  • Potatoes: If you can’t grab Yukon gold potatoes, go with russet or Idaho instead.
  • Cheeses: You can swap in other cheeses like Gruyere or sharp cheddar to add a different depth of flavor to your cheesy scalloped potatoes.
  • Half and Half: You can make a thinner sauce by using whole milk or a thicker richer sauce with just heavy cream. And if you want to cut down on the dairy or lactose, go with a non-dairy milk like almond or oat milk. Just make sure it’s unsweetened and unflavored.

Recipe Additions and Variations

  • Gluten-Free: Swap out the all-purpose flour for your fave gluten-free substitute.
  • Add Bacon: Throw some cooked, crumbled bacon or diced ham into the mix for some added protein and salty flavor vibes.
  • Experiment with herbs: Fresh or dried herbs like thyme, rosemary, or chives can add a nice earthy touch to the flavor profile. Just remember, if you’re using fresh herbs, they’re more potent than dried ones so take it easy!
  • Spice It Up: Add a pinch of cayenne pepper or some hot sauce to the cheese sauce for a nice kick.
Overhead of homemade scalloped potatoes in casserole dish with a serving missing.

Expert Tips and Tricks

  • Slice Your Potatoes Thinly: Use a mandoline or food processor to ensure your potatoes are sliced uniformly thin. They will cook evenly and absorb the flavors of the sauce effectively, making each bite burst with flavor.
  • Shred Yourself!: Grate block cheese instead of buying pre-shredded cheese boos. Your sauce will melt more smoothly since pre-shredded cheese is coated with a powder that keeps it from melting as well.
  • Taste Before Baking: Don’t be shy when it comes to using seasonings. Salt, pepper, garlic powder, and onion powder bring out the natural flavors of the potatoes and cheese. Make sure to taste your sauce before you add it to the potatoes so it meets your tastes.
  • Give It a Rest: After your potatoes come out of the oven, give them about 10-15 minutes to rest before serving. This helps that sauce thicken up and set, making the overall texture better without it being runny.

How to Store

Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart.

When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.

How long will homemade scalloped potatoes last in the fridge?

They can be stored in the fridge for up to 5 days.

Can I freeze?

Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.

Cheesy potatoes served up on a plate with casserole dish in background.

Frequently Asked Questions

Can I make these scalloped potatoes ahead of time?

No, I don’t suggest making this dish ahead unless ALL OF THE POTATOES ARE COMPLETELY COVERED WITH SAUCE. If not, the potatoes could brown or blacken in the fridge boos. If you still choose to make ahead, assemble the dish, but hold off on baking. Cover tightly and refrigerate for only 1 day ahead. When you’re ready to bake, let the dish come to room temp and then bake it up.

Why are my potatoes still hard after baking?

If your scalloped potatoes are still hard after baking, it’s likely that they were sliced too thickly or that you didn’t completely cover in the sauce. To ensure even and complete cooking, try to slice your potatoes as thinly as possible to only 1/8 inch thickness.

How do I know when my scalloped potatoes are done?

The best way to tell if your scalloped potatoes are done is to insert a knife into the center. If it slides in easily without resistance, the potatoes are fully cooked. Additionally, the top should be golden brown, and the sauce should be nice and bubbly.

More Potato Recipes

A giant pan of cheesy scalloped potatoes with a spoon lifting out a serving.

Cheesy Scalloped Potatoes

Made with layers of tender potatoes and a rich, creamy, aromatic sauce, Scalloped Potatoes make for something classically delicious.
4.73 from 90 votes
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Cooling Time 15 minutes
Total Time 2 hours
Course: Side Dish
Servings: 8 servings

Ingredients

  • 4 ½ cups sliced Yukon gold or Russet potatoes peeled and thinly sliced to 1/8 inch thickness (notes below for vertical potato baking)
  • 1- 1 1/2 tsps kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 3 tbsp salted butter
  • 3 tbsp all-purpose flour
  • 1 ½ cup half-and-half
  • 1 cup shredded monterey jack cheese divided
  • 1 cup shredded colby cheddar cheese divided

Instructions

  • Wash potato slices then dry them completely and set to the side.
  • Add salt, pepper, paprika, onion powder and garlic powder to a large bowl and whisk together until combined. Give it a little taste and adjust to add more salt or any other spice you like then set aside.
  • Preheat oven 400. Grease a large casserole dish with a cover.
  • In a medium pot over medium heat, melt butter. Whisk in flour into melted butter until completely combined.
  • Whisk in half and half and a ½ cup of monterey jack cheese and a ½ cup colby cheddar cheese until completely combined then remove from heat and set aside.
  • Add dried potato slices to the seasoning bowl and toss evenly covering all the slices with seasoning.

Horizontal Layers

  • Add half of the potatoes in one layer to the pan then pour half of the cheese sauce over them and spread it out covering the layer. Repeat with the final layer of potatoes and pour remaining cheese sauce on top making sure all of the potatoes are COMPLETELY COVERED in the sauce. Sprinkle the top with remaining cheese.

Vertical Scalloped Potatoes

  • Add all of the potatoes and then pour the cheese sauce on top and sprinkle with cheese. For baking vertically, you MUST DOUBLE THE SAUCE AND SEASONING AMOUNT BECAUSE THERE ARE MORE POTATOES AND THEY ARE HIGHER IN THE DISH. When stacking the potatoes, still lay them down on a diagonal so they still lay down a bit to get the full sauce AND MAKE SURE THE POTATOES ARE COMPLETELY COVERED IN SAUCE. SEE NOTES BELOW FOR THE FULL INFO ON HOW TO DO THIS.

Bake

  • Bake covered in the oven for 30 minutes then remove the cover and bake for an additional 30-50 minutes (depending on how thick your slices are) or until cheese is melted and bubbly and potatoes are completely tender.
  • Remove from oven and allow to cool for 10-15 minutes then serve.

Video

Notes

Horizontal versus vertical potatoes.  I tested both ways.  For horizontal slices, you should be fine with 4 1/2 cups of potatoes.  No need to change any of the measurements.  However, if you want to use the same amount for vertical potatoes, go with a smaller dish. 
If you need to fill a large dish, you might need up to 4 lbs of potatoes however it looks quite gorgeous if served for entertaining.  If you do so, you MUST double the seasoning ingredients and sauce just to be safe.  You can then decide how much sauce you will use but you will want it to completely cover the potatoes so they will bake and not be too crisp at the top.  

How to Store

Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart.
When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.

How long will homemade scalloped potatoes last in the fridge?

They can be stored in the fridge for up to 5 days.

Can I freeze?

Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.

Nutrition

Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 458mg | Potassium: 589mg | Fiber: 3g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 24mg | Calcium: 281mg | Iron: 1mg
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This post was originally published in April 2020. It has been updated for content and new images.

Filed Under:  Christmas, Easter, Holidays, Mother's Day, Oven, Potatoes, Side Dishes, Thanksgiving

Comments

  1. Love this recipe! This was my first time ever making scalloped potatoes & made them for our Easter gathering. They were a huge hit. I sliced them super thin with my mandolin & didn’t peel them & super good. I also prepped them the night before & the potatoes did not turn dark. I was careful to blot the slices dry before layering. Thank you for this recipe & all the helpful hints!

    1. Half and half can be found in the diary department of most grocery stores if you are in the US. If you don’t have access to half and half, it is essentially half milk and half heavy cream.

  2. Made this recipe for the first time and I absolutely loved it! Everyone at work said it smelled so good! Will be making again.

  3. i used the vertical method with 1,5 cups half/half and 1.5cups heavy cream, but didnt need it all. i cooked on 400 – covered w/foil for 40, uncovered for 20. it was my first attempt at scalloped potatoes and it was amazing! thank you for this recipe!

  4. I love this recipe! I baked these scalloped potatoes for my potluck at work and everyone loved it, when I came back to clean up, it was almost gone! I made it again when my parents came over for Thanksgiving and again, it turned out yummy! Thank you so much!

4.73 from 90 votes (46 ratings without comment)

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