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.
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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.
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.
- 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.
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:
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.
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.
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.
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!
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Easy Cheesy Scalloped Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and easy-to-make scalloped potatoes recipe featuring thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made with Gruyere and white cheddar. Perfect as a rich side dish for any meal.
Ingredients
Potatoes
- 10 to 12 large Yukon Gold potatoes sliced to ⅛ inch thick (4 lbs)
Cheese Sauce
- 2 cups whole milk
- 1 cup shredded Gruyere cheese (or any preferred soft cheese)
- 1 cup shredded white cheddar cheese (or any preferred soft cheese)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoons kosher salt
Garnish
- Fresh thyme for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F and grease the bottom and sides of a large 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
- Layer Potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the baking dish either vertically or horizontally per your preference to form a single layer.
- Make Roux: In a medium skillet over medium heat, melt the butter. Once melted, add the flour and whisk constantly for one minute until the mixture is smooth and lump-free.
- Add Milk: Gradually pour in the whole milk while continuously whisking to combine the roux and milk smoothly into a sauce.
- Melt Cheese: Add the shredded Gruyere and white cheddar cheeses a small handful at a time to the sauce, whisking until each addition melts completely before adding more.
- Season Sauce: Stir in the onion powder, garlic powder, paprika, kosher salt, and freshly cracked black pepper to flavor the cheese sauce evenly.
- Combine Sauce and Potatoes: Slowly pour the prepared cheese sauce over the layered potatoes, ensuring coverage of the sides and edges.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the potatoes to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes or until the top is bubbly and golden brown, creating a delicious crust.
- Garnish and Serve: Optionally sprinkle fresh thyme over the top as garnish. Serve immediately while warm for best taste and texture.
Notes
- Use a mandolin slicer for uniform and thin potato slices which helps with even cooking.
- Peeling is not necessary; potato skins add fiber and a nice golden crust when baked.
- Shred cheese from a block rather than using pre-shredded to avoid anti-caking agents that affect sauce texture.
- For a crispier, golden top, sprinkle extra shredded cheese or parmesan before baking uncovered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
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