Cheesy Scalloped Potatoes

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
• Updated
This cheesy scalloped potatoes recipe is baked in the oven and made with layers of tender potatoes, rich, creamy seasoned sauce, and loads of cheese! (you can also stack the potatoes for presentation)
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A giant pan of cheesy scalloped potatoes with a spoon lifting out a serving.

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Table of Contents

The Lowdown on The Best Scalloped Potatoes

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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.

I start by seasoning the potatoes just right (no bland bites here boos). Then, I make a cheese sauce that coats every single slice. Finally, I layer it all up and bake until the top is bubbly. Not trying to brag y’all, but I’ve had my fill of fancy steakhouse potatoes… And these put all of ’em to shame!

an orange heart with the name Jocelyn written out in script as a signature for Jocelyn Delk Adams

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

Cheese, sliced potatoes, spices, butter, flour and cream on white countertop
  • Potatoes: I always try to use Yukon golds, but russet or Idaho potatoes work just fine too.
  • Seasoning: The blend of salt, black pepper, paprika, onion powder, and garlic powder is straight up fire on these potatoes.
  • Butter: It adds so much richness to the mix y’all, but a good quality olive oil is my savior when I’m out of butter.
  • Flour: Grab all-purpose boos.
  • Half and Half: You can swap it for whole milk for a thinner texture or go all in with heavy cream for an ultra-rich sauce.
  • All the Cheeses: I use a combo of Monterey Jack and Colby cheddar cheese which are both mild, softer cheeses with high moisture content. Sharp cheddar and Gruyère melt beautifully as well.

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.

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

Cheesy Scalloped Potatoes

This cheesy scalloped potatoes recipe is baked in the oven and made with layers of tender potatoes, rich, creamy seasoned sauce, and loads of cheese! (you can also stack the potatoes for presentation)
4.72 from 96 votes
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Cooling Time 15 minutes
Total Time 2 hours
Author: Jocelyn Delk Adams
Course: Side Dish
Servings: 8 servings

Equipment

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.  
Remember to slice your potatoes thin. Using a mandoline or food processor helps keep your slices uniform, which means they’ll cook at the same rate.
Shred your own cheese for a creamier sauce. Pre-shredded cheese has a coating that keeps it from melting smoothly.
Also, season like you mean it boos. Salt, pepper, paprika, garlic powder, and onion powder bring out the best flavors, but don’t just guess boos. Taste that sauce before you pour it over the potatoes.
Don’t forget to let your scalloped potatoes rest. Give them 10-15 minutes after baking to let the sauce settle. This keeps it creamy and thick!

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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Tips for Making the Best Scalloped Potatoes with Cheese

  • Slice your potatoes thin. Using a mandoline or food processor helps keep your slices uniform, which means they’ll cook at the same rate.
  • Shred your own cheese for a creamier sauce. Pre-shredded cheese has a coating that keeps it from melting smoothly.
  • Season like you mean it. Salt, pepper, paprika, garlic powder, and onion powder bring out the best flavors, but don’t just guess boos. Taste that sauce before you pour it over the potatoes.
  • Let it rest. Give your scalloped potatoes 10-15 minutes after baking to let the sauce settle. This keeps it creamy and thick!

Recipe Variations and Additions

  • Make it gluten-free. Swap the all-purpose flour for your favorite gluten-free substitute.
  • Throw in some meat. Stir in cooked, crumbled bacon or diced ham for extra flavor and protein.
  • Add herbs. Fresh or dried thyme, rosemary, or chives bring a nice earthy touch. If using fresh, go easy boos. They’re stronger than dried.
  • Need some heat? A pinch of cayenne or a dash of hot sauce in the cheese sauce will give it a lil’ kick.
Overhead of homemade scalloped potatoes in casserole dish with a serving missing.

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.
Close up of seafood dressing on a plate
Seafood dressing is an unexpected side dish to add to your holiday table with a ton of bomb flavor.
A close up of roasted butternut squash recipe on a white plate on white countertop
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.

How to Store & Reheat Cheesy Scalloped Potatoes

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

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 Scalloped Potatoes last in the fridge?

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

Can I freeze creamy scalloped potatoes?

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?

It’s likely that they were sliced too thickly or that you didn’t completely cover in the sauce. 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. The top should also be golden brown, and the sauce nice and bubbly.

Scalloped potatoes fresh out of the oven ready to serve for dinner.

More Potato Recipes

This post was originally published in April 2020. It has been updated for content and new images.

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

Comments

  1. I made these potatoes as a side for our quarantine Easter dinner. It was the star of the night!! The family requested this to be a SAVED recipe. I have a feeling it’s going to be a new staple. Thank you Gran Baby cakes for the amazing recipe!! 10/10

    Reply

  3. Made it today for Easter. Husband said to forget the ham next year and just make potatoes for the entire meal! Thanks for a tasty recipe that was fast to put together.

    Reply

  5. Are there any other types of cheeses that would work? I only have medium cheddar, sharp cheddar and parm at home.

    Reply

  6. I’m grateful I splurged a bit on a mandolin, thinly slicing potatoes take no time, and the rest of the recipe is a breeze to assemble. 🙂

    Reply

  7. With half and half and cheese I don’t know how you could go wrong with these. My husband loves scalloped potatoes. I’m thinking we’ll have these with our ham this Sunday,.

    Reply
4.72 from 96 votes (46 ratings without comment)

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