Nothing beats a Cheesy Scalloped Potatoes Recipe when you need something comforting and crowd-pleasing. The combination of thinly sliced potatoes layered with rich cheese sauce creates a dish that disappears faster than you’d expect at any gathering. I’ve made these countless times, and they always get requests for seconds before the first round even makes it around the table.
The beauty of this recipe lies in its simplicity. You don’t need fancy equipment or hard-to-find ingredients, just good potatoes, butter, flour, milk, and plenty of cheese. The result is tender potato slices swimming in a creamy sauce that forms a golden, bubbling top when it comes out of the oven. It’s one of those Potato Side Dishes Thanksgiving dinners demand, but it works just as well on a random Tuesday when you want something special.
Choosing the Right Potatoes
Russet potatoes work best for scalloped potatoes because their high starch content helps thicken the sauce naturally. The starch releases as the potatoes bake, creating that luxurious, velvety texture you want. Yukon Golds are a close second if you prefer a slightly buttery flavor and creamier texture.
Avoid waxy potatoes like red potatoes or fingerlings. They hold their shape too well and don’t release enough starch to create a properly thick sauce. You’ll end up with crunchy potatoes floating in thin liquid instead of the creamy, cohesive dish you’re aiming for. Slice your potatoes about 1/8 inch thick for even cooking. A mandoline makes this job quick and ensures uniform slices, but a sharp knife and steady hand work fine too.
Building the Cheese Sauce
The cheese sauce starts with a simple roux, butter and flour cooked together until it smells slightly nutty. This forms the base that will thicken your milk into a proper sauce. Use room temperature milk to prevent the roux from seizing up when you add it. Cold milk creates lumps that are nearly impossible to whisk out completely.
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, room temperature
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 large russet potatoes, sliced thin
- 1 medium onion, sliced thin (optional)
Sharp cheddar gives you the best flavor, but you can use mild if that’s what you have. Gruyere, fontina, or a combination of cheeses also work beautifully. Just avoid pre-shredded cheese if possible, it contains anti-caking agents that prevent smooth melting. Shredding your own cheese takes two minutes and makes a noticeable difference in how silky your sauce turns out.
Assembling Your Cheesy Scalloped Potatoes Recipe
Butter a 9×13 inch baking dish generously. Layer half the potato slices in overlapping rows across the bottom. If you’re using onions, scatter half of them over the potatoes. Pour half the cheese sauce over this layer, using a spoon to spread it into all the crevices. Repeat with the remaining potatoes, onions, and sauce.
Don’t skimp on the sauce, you want enough liquid to nearly cover the potatoes. As they bake, the potatoes will absorb the sauce and release their own starch, creating that perfect creamy consistency. If your top layer of potatoes looks dry, they’ll brown too quickly and possibly burn before the lower layers cook through.
Baking to Perfection
Cover the dish tightly with aluminum foil and bake at 375°F for about an hour. The foil traps steam, which helps the potatoes cook evenly without the top drying out. After an hour, remove the foil and bake for another 20-30 minutes until the top turns golden brown and bubbly. A knife should slide through the potatoes easily when they’re done.
Let the dish rest for 10-15 minutes before serving. This resting time allows the sauce to thicken up as it cools slightly. If you dig in immediately, the sauce will be runny and won’t hold together on the plate. Patience pays off here, giving you neat, cohesive servings instead of a soupy mess.
Variations for Different Occasions
Turn these into loaded scalloped potatoes by adding crispy bacon bits and chopped green onions between the layers. For Simple Thanksgiving Side Dishes, stir in fresh thyme or rosemary into the cheese sauce. The herbs add a festive, aromatic quality that pairs perfectly with turkey and all the Fall Recipes Side Dishes you’re already serving.
Make them lighter by using half-and-half instead of whole milk, though the sauce won’t be quite as rich. For Side Items For Dinner that pack more flavor, add a layer of sliced ham between the potato layers. This transforms the dish from a side into something substantial enough to be a main course for Thanksgiving Recipes For 2 or small gatherings.
Make-Ahead and Storage Tips
Assemble these Foods To Make With Potatoes up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. When ready to cook, let the dish sit at room temperature for 30 minutes, then bake as directed, adding 10-15 extra minutes to the covered baking time since you’re starting with cold potatoes.
Leftovers keep in the refrigerator for 3-4 days in an airtight container. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven. The texture changes slightly as the sauce gets absorbed, making the potatoes denser but still delicious. These Fall Sides Dishes actually taste better the next day once all the flavors have had time to meld together.
Troubleshooting Common Issues
If your sauce breaks and looks grainy instead of smooth, the heat was probably too high when you added the cheese. Always remove the pan from the heat or lower it to the absolute minimum before stirring in cheese. High heat causes the proteins in cheese to seize up and separate from the fat, creating an unappetizing texture that’s hard to fix.
Watery potatoes mean you either added too much liquid or didn’t bake them long enough. The sauce should coat the potatoes thickly, not pool in the bottom of the dish. If this happens, uncover the dish and bake for an additional 15-20 minutes to evaporate excess moisture. The exposed surface will form a nice crust while the liquid reduces to the right consistency.
FAQ
Can I freeze this Cheesy Scalloped Potatoes Recipe?
Yes, but the texture changes. Potatoes get grainy when frozen and thawed because their cell structure breaks down. If you must freeze them, assemble unbaked, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Why are my potatoes still hard after baking?
Either your slices were too thick, or the oven temperature was off. Potatoes thicker than 1/4 inch take much longer to cook through. Also, check your oven with a thermometer; many run cooler than their settings indicate. Add more baking time if needed.
Do I have to use onions as a Side Dish For Thanksgiving?
No, onions are completely optional. They add flavor and moisture, but the dish works perfectly without them. Some people prefer the pure potato and cheese combination, especially Sides For Turkey Dinner when you have lots of other flavors competing on the plate.
Can I use skim milk to make this healthier?
You can, but the sauce won’t be as rich or creamy. Skim milk lacks the fat needed to create that luxurious texture. Half-and-half or whole milk works best. If watching calories, use 2% milk as a middle ground between flavor and health.
How do I prevent the top from burning?
Keep the dish covered with foil for most of the baking time. Only remove it for the last 20-30 minutes to brown the top. If the edges start getting too dark, tent just those spots with small pieces of foil while letting the center continue browning.
What’s the difference between scalloped and au gratin potatoes?
Traditional scalloped potatoes use a cream sauce without cheese, while au gratin includes cheese. This recipe combines both styles, using a cheesy cream sauce. The terms have become almost interchangeable in modern cooking, though purists might argue the distinction still matters.
Cheesy Scalloped Potatoes Recipe
Ingredients
Equipment
Method
- Preheat oven: Set oven to 375°F. Butter a 9×13 inch baking dish generously.
- Make roux: Melt butter in medium saucepan over medium heat. Whisk in flour and cook 1 minute, stirring constantly.
- Create sauce: Gradually whisk in room temperature milk. Cook, stirring frequently, until sauce thickens (about 5 minutes).
- Add cheese: Remove from heat. Stir in shredded cheese, salt, pepper, and garlic powder until smooth.
- Layer potatoes: Arrange half the potato slices in baking dish. Add half the onions if using. Pour half the cheese sauce over potatoes.
- Repeat layers: Add remaining potatoes, onions, and cheese sauce.
- Bake covered: Cover tightly with aluminum foil. Bake 60 minutes.
- Brown top: Remove foil and bake 20-30 minutes more until top is golden brown and potatoes are tender when pierced with knife.
- Rest and serve: Let stand 10-15 minutes before serving to allow sauce to thicken.
Notes
- Slice potatoes uniformly for even cooking.
- Use room temperature milk to prevent lumps in sauce.
- Can assemble 24 hours ahead and refrigerate before baking.
- Store leftovers refrigerated up to 4 days.
