There’s something wonderfully comforting about a creamy, golden potato dish that melts in your mouth. This Easy Cheesy Scalloped Potatoes Recipe has been my go-to for family dinners and special occasions, thanks to its rich cheese sauce and crisp, bubbly top that makes everyone come back for seconds.

The image shows a close-up of a white rectangular baking dish filled with a creamy potato gratin. The top layer consists of golden-brown, thinly sliced potato pieces with a slightly crispy texture and small fresh green herb leaves scattered over them. The gratin sauce beneath is creamy and light yellow in color, seeming rich and smooth. The dish sits on a light grey cloth with green stripes, placed on a white marbled surface. In the background, there is a white round plate with a few sprigs of fresh green thyme. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Cheesy Scalloped Potatoes Recipe
Top Tip
How to Serve Easy Cheesy Scalloped Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cheesy Scalloped Potatoes Recipe

Why You'll Love This Recipe

This Easy Cheesy Scalloped Potatoes Recipe isn’t just simple to whip up—it’s also incredible comfort food that combines creamy, cheesy goodness with the perfect tender-crisp potato texture. Trust me, it’s become a family favorite I always lean on when I want something satisfying without a fuss.

Simple Ingredients: Uses pantry staples you likely already have, making it incredibly easy to prepare.
Layered Comfort: Thin slices of Yukon Gold potatoes create perfect layers that soak up all the creamy sauce.
Customization: You can swap cheeses or add herbs to tailor it exactly to your taste buds.
Beautiful Presentation: Comes out of the oven bubbling with a golden crust—like something served at a fancy dinner but without the effort.

The image shows a close-up of a baked dish with two main layers: the bottom layer is creamy and smooth with a light golden color, while the top layer consists of several round potato slices that are golden brown and slightly crispy on the edges. Small fresh green herb leaves are scattered across the potatoes, adding a touch of color and freshness. The potatoes have a soft, yet slightly browned texture, and the creamy base looks rich and thick, with some bubbling around the edges. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

For this recipe, I love how these classic ingredients come together to create that luscious, cheesy sauce that clings perfectly to each tender slice of potato. Here’s a bit about why each part matters and a few tips on picking the best.

Flat lay of thinly sliced Yukon Gold potatoes with golden edges arranged neatly, a small white bowl of whole milk, a small white bowl filled with shredded gruyere cheese, a small white bowl filled with shredded white cheddar cheese, a small white bowl holding three tablespoons of rich yellow butter, a small white bowl of fine white flour, a small white bowl containing paprika powder in a warm red hue, a small white bowl with garlic powder, a small white bowl with onion powder, a small white bowl of coarse kosher salt, a small white bowl of freshly cracked black pepper, and a few sprigs of fresh green thyme placed with perfect symmetry, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Yukon Gold Potatoes: Their buttery flavor and smooth texture hold up well when sliced thin, plus you don’t need to peel them, which saves time and adds fiber.
Whole Milk: Adds creaminess without being too heavy—helps keep the sauce smooth and rich.
Gruyere Cheese: This cheese melts beautifully with a nutty flavor that’s just perfect for scalloped potatoes. It’s my secret to adding depth.
White Cheddar Cheese: Brings a sharpness that balances out the creaminess and rounds out the flavor.
Butter: Creates the base for your roux and adds that rich mouthfeel that makes this dish irresistible.
Flour: Perfect for thickening the sauce so it’s smooth and coats the potatoes without being runny.
Garlic Powder: Enhances the savory profile without overpowering the cheese.
Onion Powder: Adds subtle sweetness and depth.
Paprika: Gives a gentle smoky warmth plus a beautiful hint of color.
Freshly Cracked Black Pepper: Adds just the right amount of kick to lift those flavors.
Kosher Salt: Essential for seasoning and bringing out the natural taste of the potatoes and cheese.
Fresh Thyme (optional): A sprinkle on top adds a burst of herbal freshness that brightens the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love offering this dish a little twist each time I make it depending on the season or pantry situation. One of my favorite ways to switch it up is by playing with different cheeses or adding fresh herbs that complement the rich flavor.

Variation: Sometimes I swap out half the gruyere for mozzarella for a milder melt that my kids adore.
Herbs: Adding rosemary or sage instead of thyme can give it a lovely earthy note.
Spice it Up: For a little heat, sprinkle a pinch of cayenne pepper into the sauce—it gives a nice subtle warmth without overwhelming the dish.
Dairy-Free Option: I’ve had luck using a blend of dairy-free cheese and oat milk when needed, though the texture changes a bit.

Step-by-Step: How I Make Easy Cheesy Scalloped Potatoes Recipe

Step 1: Prep Your Dish and Slices

Start by preheating your oven to 350°F and greasing your 9x13 baking dish with nonstick spray. Then, slice your Yukon Gold potatoes evenly, about ⅛ inch thick. Using a mandolin slicer here truly speeds up the process and ensures even cooking—trust me, your fingers will thank you. Arrange the slices neatly in the dish like puzzle pieces, layering them in rows or stacks, whichever you prefer.

Step 2: Make the Silky Cheese Sauce

In a medium skillet over medium heat, melt your butter, then whisk in the flour to make a roux. Keep stirring for about a minute to cook out the raw flour taste without letting it brown. Slowly whisk in the whole milk to combine well and start to thicken. Once smooth and starting to bubble, add your shredded cheeses bit by bit—whisking continuously so the sauce stays smooth and creamy. Once all cheese is melted, stir in garlic and onion powder, paprika, salt, and fresh black pepper.

Step 3: Assemble and Bake

Pour the cheese sauce evenly over your neatly layered potatoes, ensuring you cover the sides to get every slice coated. Cover the dish tightly with foil and bake for 30 minutes. This steams the potatoes gently, helping them soften. Then, take off the foil and bake uncovered for another 30 minutes. This step is key because it browns the top and gives you that irresistible bubbly crust.

Top Tip

I’ve made scalloped potatoes dozens of times, and trust me, these tips save headaches and get you straight to potato perfection every time.

Even Slicing Matters: I can’t emphasize enough how using a mandolin to slice your potatoes really ensures uniform cooking and a professional look.
Shred Your Own Cheese: Pre-shredded cheese from the store often has additives that make your sauce grainy. I always buy blocks and shred at home for smooth melting.
Don’t Skip the Foil: Keeping it covered for the first half of baking traps steam and softens your potatoes gently—removing the foil too early can dry out your dish.
Rest Before Serving: Let the casserole sit for 5-10 minutes off the heat to let the sauce set a bit. It helps the layers hold together when you cut in.

How to Serve Easy Cheesy Scalloped Potatoes Recipe

Garnishes

I usually sprinkle fresh thyme leaves right on top after baking—it adds a lovely fresh aroma and a pop of color. Sometimes I finish with a quick dusting of extra shredded Parmesan for a sharper, crunchy topping. It turns a simple dish into something that looks made for company.

Side Dishes

This goes beautifully beside roasted chicken or baked ham, and it also pairs well with sautéed greens like spinach or kale to balance all that creamy richness. For a lighter meal, serve it alongside a crisp green salad with a bright vinaigrette to cut through the cheese.

Creative Ways to Present

For special occasions, I make individual servings by baking the scalloped potatoes in small ramekins—each guest gets their own bubbly, golden portion. Another fun idea is layering the casserole with caramelized onions or bacon between potato slices for an extra flavor boost and wow-factor.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem! I usually cover the dish tightly with foil or transfer to an airtight container and refrigerate for up to 3 days. When reheating, the sauce thickens up a bit, so adding a splash of milk before warming keeps it creamy and delicious.

Freezing

I’ve frozen this before, but keep in mind the texture of potatoes can change slightly. For best results, cool completely, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Reheating

Reheat in a 350°F oven covered with foil to prevent drying out, for about 20-25 minutes until warmed through. If you want to refresh the top crispiness, uncover for the last 5 minutes. Avoid microwaving for best texture, though it works in a pinch.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, you can use Russets if you prefer. Just be aware that Russets can be drier and may require a bit more sauce to stay moist during baking.

Is it necessary to peel the potatoes?

In this recipe, I recommend leaving the skins on. They add fiber, texture, and a pretty golden color when baked. Just make sure to wash them thoroughly before slicing.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the dish a day ahead, cover it tightly, and keep it in the fridge. When ready, just add the extra baking time to make sure it’s heated through and bubbly.

What cheeses work best in scalloped potatoes?

I recommend a combination of a melty soft cheese like Gruyere and a sharper cheese like white cheddar. This combo creates a creamy sauce with depth and a nice balance of flavors.

Final Thoughts

This Easy Cheesy Scalloped Potatoes Recipe holds a special place in my kitchen because it’s both comforting and elegant without any fuss. I honestly love how it brings people together around the table—and I’m confident you’ll enjoy making (and eating) it just as much as I do. Give yourself the gift of cozy, cheesy goodness; it might become your new favorite way to savor potatoes!