Cheesy Scalloped Potatoes Recipe
If you’re looking for a comforting, crowd-pleasing side dish that’s easy to make and oozes cheesy goodness, you’ve come to the right place. This Cheesy Scalloped Potatoes Recipe is, hands down, one of my favorite kitchen staples — a perfect blend of tender potatoes and rich cheese sauce that’s just downright irresistible. Whether you’re cooking for a family dinner, holiday feast, or just craving something warm and satisfying, this recipe will be your new go-to. Trust me, once you try it, you’ll see why I keep coming back to it!
Why This Recipe Works
- Simple Ingredients: Uses everyday pantry staples for an easy, no-fuss dish.
- Perfect Potato Texture: Potatoes are boiled until just tender, not mushy, ensuring a creamy but structured bite.
- Velvety Cheese Sauce: The homemade roux-based cheese sauce thickens beautifully to coat every potato slice.
- Crispy Top Finish: A sprinkle of cheese and paprika on top adds a gorgeous golden crust and a pop of color.
Ingredients & Why They Work
Each ingredient in this Cheesy Scalloped Potatoes Recipe is chosen to create layers of flavor and the perfect texture. From the russet potatoes, which hold up well when sliced thin, to the sharp cheddar cheese that melts so nicely, every element plays a key role in making this dish shine.
- Russet Potatoes: Their starchiness allows for that tender yet firm texture after boiling and baking.
- Butter: Creates the base for the roux to thicken the cheese sauce and adds richness.
- All-purpose Flour: Works with butter to make a smooth roux, which helps thicken the sauce without lumps.
- Nonfat Milk or Half & Half: Bringing creaminess without overpowering the cheese flavor—half & half makes it richer if you like.
- Sharp Cheddar Cheese: Freshly grated for the best melt and bold flavor that stands out.
- Salt & Pepper: Enhances the natural flavors and balances the richness of the sauce.
- Paprika: Just a little sprinkle for color and mild smoky undertones.
- Fresh Chives or Parsley: Adds a fresh, bright finish that contrasts the creamy potatoes.
Make It Your Way
What I love most about this Cheesy Scalloped Potatoes Recipe is how easy it is to personalize. Whether you want it extra cheesy, a little spicier, or even dairy-free, it’s a flexible base that welcomes your own twist!
- Add Bacon or Ham: In my house, tossing cooked, crumbled bacon into the layers amps up the flavor—and my family goes wild for it.
- Use Different Cheeses: Feel free to mix in Gruyère or mozzarella to switch up the texture and flavor.
- Dairy-Free Version: Substitute milk with unsweetened oat or almond milk and use vegan cheddar cheese to keep that creaminess without the dairy.
- Herb Boost: Try stirring fresh thyme or rosemary into the cheese sauce for a fragrant herbal note.
Step-by-Step: How I Make Cheesy Scalloped Potatoes Recipe
Step 1: Get Those Potatoes Just Right
Start by scrubbing your russet potatoes clean and boiling them whole in salted water for about 20-25 minutes. The trick I learned is to boil them until you can easily pierce them with a knife—not mushy, just tender enough to slice thinly without them falling apart. Let them cool so they’re easier to handle before peeling and slicing into thin ⅛-inch rounds.
Step 2: Whip Up That Luscious Cheese Sauce
In a medium saucepan, melt butter over medium heat. Then whisk in flour and keep stirring until it turns a lovely golden brown—this is your roux and it’s crucial for a smooth sauce. Slowly add your milk while whisking constantly to avoid lumps. Once the sauce thickens, remove from heat and stir in your freshly grated sharp cheddar cheese. Season well with salt and pepper to really bring out the layers of flavor.
Step 3: Layer It Up With Love
Grease a 13×9-inch baking dish with cooking spray. Start by layering a third of your sliced potatoes, slightly overlapping each piece. Sprinkle salt and pepper on this layer, then spoon over a third of your cheese sauce. Repeat the layering two more times, ending with a final pour of sauce to cover everything nicely. For that gorgeous golden top, sprinkle extra cheddar and a tiny dusting of paprika before popping it into the oven.
Step 4: Bake Until Bubbly and Beautiful
Bake at 350°F for 20-25 minutes until the sauce is bubbling and the top has a light golden crust. You’ll want to keep an eye on it the first few times so it doesn’t overbrown, but after a while, you’ll get a feel for your oven’s quirks. Once out, garnish with fresh chopped chives or parsley for a little pop of color and freshness, then serve right away while it’s warm and gooey.
Tips from My Kitchen
- Don’t Overboil: Boiling potatoes just until tender keeps the slices intact and prevents a mushy casserole.
- Freshly Grate Your Cheese: Pre-shredded cheese often has additives that stop it from melting smoothly, so I always grate mine fresh.
- Watch the Sauce Consistency: If your cheese sauce is too thick, whisk in milk a tablespoon at a time until it’s just pourable but still rich.
- Cover If Needed: If the top looks like it’s browning too much before the sauce bubbles, tent with foil to protect it.
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
I always finish with a sprinkle of fresh chopped chives or parsley—they add a beautiful burst of color and cut through the richness with a subtle herbal brightness. Sometimes, I toss on a pinch of smoked paprika to add extra depth and a subtle smoky aroma that elevates the dish even more.
Side Dishes
This dish pairs wonderfully with roasted chicken, grilled steak, or even a simple green salad to lighten things up. My family also loves it alongside steamed green beans or roasted Brussels sprouts—something with a bit of crunch and freshness balances the creamy potatoes perfectly.
Creative Ways to Present
For special occasions, I sometimes bake this recipe in a cast iron skillet for a rustic look with crispier edges. You can also prepare individual portions in small ramekins for a charming presentation at dinner parties. Add a little edible flower or microgreens on top for that extra wow factor!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they stay delicious for up to 3 days. The potatoes soak up the sauce even more, making them even creamier (if that’s possible!). Just keep the garnish off until you’re ready to serve.
Freezing
This recipe freezes surprisingly well. I let it cool completely, then wrap it tightly in foil and place it in a freezer-safe container. It keeps up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
To reheat, I recommend warming it in a preheated oven at 350°F for about 20 minutes, covered loosely with foil to prevent drying out. This restores the bubbly cheese texture better than a microwave, but if you’re short on time, the microwave works too—just cover to keep moisture in.
FAQs
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Can I use other types of potatoes for this recipe?
While russet potatoes are ideal for their starch content and texture, you can use Yukon Gold potatoes if you prefer a buttery flavor and a slightly creamier texture. Just note they might be a bit softer after cooking.
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Is it possible to prepare the dish in advance?
Absolutely! You can assemble the dish up to a day ahead, cover it tightly, and refrigerate. When ready, just bake it as directed—adding a few extra minutes to ensure it’s heated through.
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How can I make this recipe dairy-free?
You can substitute the butter with a plant-based alternative, use dairy-free milk (like almond or oat milk), and replace the cheddar with your favorite vegan cheese. Just keep in mind that the sauce’s texture and flavor might be a bit different but still delicious.
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Why do I need to boil the potatoes before baking?
Boiling the potatoes softens them just enough so they cook evenly and absorb the cheese sauce better without drying out during baking. It also speeds up the baking time, so you’re not waiting hours for them to soften in the oven.
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Can I use pre-shredded cheese?
While you can, I highly recommend grating your own sharp cheddar cheese. Store-bought shredded cheese often has anti-caking agents that can affect how smoothly it melts, so fresh shredding makes for a creamier, silkier sauce.
Final Thoughts
This Cheesy Scalloped Potatoes Recipe means comfort food at its finest for me. It’s the kind of dish that feels like a warm hug and brings everyone around the table together. I love how it’s both simple and indulgent, and always manages to steal the spotlight at dinner. I hope you enjoy making it as much as I do — once you try it, it might just become one of your favorites, too. So grab those potatoes, crank up the oven, and get ready for a cozy, cheese-filled kitchen moment you won’t forget!
Print
Cheesy Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy cheesy scalloped potatoes recipe features tender russet potatoes layered with a rich and creamy sharp cheddar cheese sauce. Baked to bubbly perfection and garnished with paprika and fresh herbs, it makes a comforting side dish perfect for any meal.
Ingredients
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika for garnish
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit and grease a 13×9 inch baking pan with cooking spray to prepare it for the potatoes.
- Boil potatoes: Bring a large pot of water to a boil. Scrub the whole potatoes clean and place them into the boiling water. Boil for 25 minutes until they can be easily pierced with a sharp knife but are not fully cooked through. Remove and let cool until safe to handle.
- Make cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook constantly until the flour turns golden brown, about 2 minutes. Slowly stir in the milk and cook while stirring frequently until the sauce thickens, about 3 minutes. Remove from heat and stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Slice potatoes: Peel the cooled potatoes gently and slice them into 1/8 inch thick rounds to prepare for layering.
- Layer potatoes and sauce: Arrange one third of the sliced potatoes in an overlapping single layer in the prepared baking dish. Sprinkle with salt and pepper. Spoon one third of the cheese sauce over the potatoes. Repeat layering two more times, finishing with cheese sauce on top. Spread sauce evenly to cover all potatoes.
- Add topping and bake: Sprinkle ½ cup shredded cheddar cheese over the top and lightly dust with about ⅛ teaspoon paprika for color. Bake uncovered in the preheated oven for 25 minutes until the sauce is bubbly and golden.
- Garnish and serve: Remove from oven and garnish with fresh chopped chives or parsley if desired. Serve immediately while warm and cheesy.
Notes
- If the cheese sauce is too thick, gradually whisk in more milk a little at a time until it is thick but still pourable.
- Potatoes should be pierced easily with a sharp knife after boiling but should hold their shape without falling apart.
- Use freshly grated sharp cheddar cheese for best melting and flavor results.
- Let potatoes cool before peeling to avoid burning hands.
- Use a 13×9 inch baking dish for even cooking and layering.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
