These Cheesy Scalloped Potatoes are layered with tender russet potatoes, sweet onions, and a rich cheddar cheese sauce, baked until golden perfection.
You know how certain dishes just feel like home? For me, cheesy scalloped potatoes will always remind me of Sunday dinners at my grandma’s house.
She had this way of making everyone feel welcome—like no matter what kind of chaos the week threw at you, her kitchen was a soft landing spot. The smell of bubbling cheese and buttery potatoes would hit you the second you walked in. And man, did that casserole dish disappear fast once it hit the table.
Of course, I’ve tried to recreate that magic over the years. And while I’ll never quite nail her version (because, honestly, grandma magic can’t be copied), I’ve gotten pretty close. I added a little extra cheese—because, well, cheese. And I figured out a trick for getting that perfectly crispy top without overbaking the layers underneath.
This one’s for you, Grandma.
Why You’ll Love This Cheesy Scalloped Potatoes Recipe?
- Creamy & Cheesy Goodness: Every bite is melt-in-your-mouth rich and comforting.
- Simple, Real Ingredients: No fancy stuff—just potatoes, cheese, and a handful of pantry staples.
- Perfect for Holidays: Whether it’s Thanksgiving, Christmas, or a random Tuesday, it fits.
- Crispy Top Layer: That golden, bubbly cheese crust? Totally worth the broiler trick.
- Crowd-Pleasing: Seriously, this dish never makes it to leftovers.
Ingredient Notes:
Let’s break it down—because simple dishes deserve a bit of ingredient love too.
- Russet Potatoes: These guys are starchy, which means they get tender and creamy without falling apart.
- Yellow Onion: Sweet and mild—adds a subtle bite without overpowering.
- Butter: Because all good things start with butter, right?
- All-Purpose Flour: The magic thickener for our cheese sauce.
- Whole Milk: Just creamy enough without being too heavy.
- Cheddar Cheese: Mild cheddar works great, but sharp cheddar adds a bold punch.
- Salt & Pepper: Don’t skimp here—it’s what balances everything out.
Pro Tip: Want to level this up? Try a mix of cheddar and Gruyère for a slightly nutty, rich twist.
How To Make Cheesy Scalloped Potatoes?
I know scalloped potatoes look fancy, but honestly? They’re super easy to pull off.
Step 1. Preheat & Prep:
First things first—set your oven to 400°F. Grease an 8×8-inch casserole dish. (Trust me, you don’t want to be scraping cheese off the sides later.)
Step 2. Slice Your Potatoes & Onions:
Peel the potatoes and slice them into ¼-inch rounds. Aim for even slices—nobody wants half-cooked potatoes.
Same goes for the onion—thin rings work best. You want them to melt right into the dish as it bakes.
Step 3. Make the Cheese Sauce:
Melt butter in a saucepan over medium heat. Stir in the flour and salt, whisking for about 1 minute. It’ll feel like a paste—totally normal.
Now, slowly pour in the milk, whisking the whole time. The mixture will thicken after a few minutes.
Once it’s creamy, stir in the cheddar cheese and let it melt down into a smooth sauce. If you’re anything like me, you’ll be very tempted to sneak a spoonful here.
Step 4. Layer the Potatoes & Onions:
Start with a layer of potato slices, then a few onion rings, and repeat. It’s like a potato lasagna but cheesier (so, better).
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Step 5. Pour the Sauce:
Evenly pour the cheese sauce over the layered potatoes and onions. Make sure it gets into all those nooks and crannies—it’s where the magic happens.
Step 6. Bake Covered:
Cover the dish with foil and bake for 85-90 minutes. The potatoes should be fork-tender when they’re ready.
Step 7. Broil for the Crispy Top:
Remove the foil, switch your oven to broil, and let the top crisp up for about 3-5 minutes. Watch closely—burned cheese = heartbreak.
Step 8. Rest & Serve:
Let the potatoes sit for about 5 minutes before diving in. Trust me, they’re worth the wait.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze fully cooled scalloped potatoes in a freezer-safe dish for up to 2 months.
- Reheating: Pop them in the oven at 350°F for about 15 minutes or until warmed through.
Variations and Substitutions:
Feeling creative? Here are some fun twists:
- Bacon Boost: Add crumbled cooked bacon between layers.
- Garlic Lover: Stir minced garlic into the cheese sauce for extra flavor.
- Cheese Swap: Sharp cheddar, Gruyère, or smoked gouda are all winners here.
- Herb Kick: Add fresh thyme or rosemary for a cozy twist.
- Extra Creamy: Swap half the milk for heavy cream.
What to Serve with Cheesy Scalloped Potatoes?
This dish steals the show, but it plays well with:
- Glazed Ham: Classic holiday vibes.
- Roast Chicken: A cozy weeknight combo.
- Steak: Steak and potatoes = forever iconic.
- Green Beans: Because balance matters (sometimes).
Frequently Asked Questions:
Can I make these ahead of time?
Totally! Assemble the whole dish, cover it, and store in the fridge for up to 24 hours before baking.
Can I use Yukon Gold potatoes instead?
Definitely! They’re slightly creamier but just as delicious.
Why did my sauce turn grainy?
Graininess usually happens if the cheese sauce overheats. Keep the heat low and stir often.
Look, if you’re craving the kind of side dish that makes everyone fight for seconds—this is it. Creamy, cheesy, just the right amount of crispy on top… it’s basically comfort food perfection.
Give it a try this weekend! And hey—if you add a fun twist, like extra bacon or fancy cheese, drop a comment. I’d love to hear how you make this dish yours!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Scalloped Potatoes
Ingredients
- 4 russet potatoes peeled and sliced into ¼-inch slices (about 2 lbs.)
- 1 yellow onion sliced into rings
- 3 tbsp. unsalted butter
- 3 tbsp. all-purpose flour
- ½ tsp kosher salt
- 2 c. whole milk room temperature
- 1 ½ c. mild cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Lightly grease an 8x8-inch casserole dish using nonstick cooking spray.
- Arrange the potato slices and onion rings, in the baking dish alternating between them.
- In a saucepan over medium heat melt 3 tablespoons of butter. Stir in 3 tablespoons of all-purpose flour and ½ teaspoon of salt continuously whisking for a minute.
- Gradually pour in 2 cups of milk at room temperature stirring until the mixture thickens.
- Add 1 ½ cups of cheddar cheese stirring until it completely melts and becomes smooth, which usually takes around 30 to 60 seconds.
- Evenly pour this cheese sauce over the potatoes and onions in the casserole dish then cover it with aluminum foil.
- Bake for 85 to 90 minutes in the preheated oven until the potatoes turn tender.
- For a crispy topping switch to broil after baking the potatoes and broil until the top becomes brown.
- Season, with salt and pepper according to taste preferences. Enjoy your Cheesy Scalloped Potatoes!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
