Name: Homestyle Cheesy Scalloped Potatoes Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 pounds Russet or Yukon Gold potatoes, peeled and sliced ⅛-inch thick; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups whole milk or half-and-half; 1/2 cup heavy cream (optional, for extra richness); 2 cups shredded sharp cheddar cheese (divided); 2 cloves garlic, minced (or 1 teaspoon garlic powder); 1/2 onion, finely diced (or 1 teaspoon onion powder); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika (optional, for garnish); Fresh thyme or parsley, for garnish (optional)

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Why You’ll Love This Recipe

These scalloped potatoes are the ultimate in comfort food. The layers of tender, buttery potatoes smothered in a smooth, cheesy sauce are simple yet incredibly flavorful. Unlike boxed versions, this homemade recipe delivers freshness, real cheese, and the comforting warmth of food made from scratch. It’s a guaranteed crowd-pleaser and pairs beautifully with everything from roasted meats to vegetable mains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon Gold potatoes
Butter
All-purpose flour
Whole milk or half-and-half
Heavy cream (optional, for extra richness)
Cheddar cheese (sharp preferred)
Garlic (minced or powder)
Onion (optional, finely diced or powder)
Salt
Black pepper
Paprika (optional, for garnish)
Fresh thyme or parsley (optional, for garnish)

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Peel and thinly slice the potatoes (about ⅛-inch thick) using a knife or mandoline. Set aside in water to prevent browning.
In a saucepan over medium heat, melt butter. Add flour and whisk for 1–2 minutes to make a roux.
Slowly whisk in milk (and cream if using), stirring constantly until thickened—about 4–5 minutes.
Stir in garlic, onion, salt, and pepper. Remove from heat and mix in half of the shredded cheese until melted and smooth.
Drain and pat dry the potato slices. Layer half the potatoes in the baking dish. Pour half the cheese sauce over the top.
Repeat with the remaining potatoes and cheese sauce.
Sprinkle the remaining shredded cheese evenly on top.
Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 25–30 minutes, or until potatoes are fork-tender and the top is golden and bubbly.
Let rest for 10 minutes before serving. Garnish with paprika, thyme, or parsley if desired.

Servings and timing

This recipe serves 8 people.
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes

Variations

Add cooked, crumbled bacon between the layers for a smoky twist.
Mix in sautéed onions or leeks for added flavor and texture.
Use a blend of cheeses like Gruyère, mozzarella, or Parmesan for depth.
For a spicy kick, add chopped jalapeños or a pinch of cayenne to the sauce.
Make it gluten-free by using a gluten-free flour blend in the roux.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F until warmed through, covered with foil to prevent drying.
You can also reheat individual portions in the microwave.
To freeze, assemble the dish but do not bake. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

FAQs

What’s the best type of potato to use?

Russet and Yukon Gold potatoes work best—they hold their shape and get tender without becoming mushy.

Can I make this recipe ahead of time?

Yes, assemble the dish up to 24 hours in advance and refrigerate. Bake just before serving.

How thin should I slice the potatoes?

Aim for about ⅛-inch thick slices to ensure even cooking and layering.

Why is my sauce grainy?

Be sure to melt the cheese off the heat and avoid overheating it—overcooked cheese can become grainy.

Can I use pre-shredded cheese?

You can, but freshly grated cheese melts more smoothly and gives a better texture.

Is this the same as au gratin potatoes?

They’re similar, but au gratin typically includes cheese in every layer and often breadcrumbs on top. Scalloped potatoes focus more on the creamy sauce.

Can I use just milk without cream?

Yes, using only milk results in a lighter sauce. Cream adds richness but isn’t required.

What can I serve with scalloped potatoes?

They pair well with roast beef, ham, chicken, or any holiday entrée.

Can I add herbs or spices to the sauce?

Absolutely—thyme, rosemary, nutmeg, or mustard powder are great additions.

How do I know when the potatoes are done?

A fork should easily pierce through the layers. The top should also be golden and bubbling.

Conclusion

This Homestyle Cheesy Scalloped Potatoes Recipe is the perfect blend of creamy, cheesy, and comforting. With its tender layers and golden topping, it’s a timeless side dish that brings warmth to any meal. Whether it’s a holiday feast or a cozy family dinner, these scalloped potatoes are sure to steal the show.

Homestyle Cheesy Scalloped Potatoes Recipe

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This Homestyle Cheesy Scalloped Potatoes Recipe features thinly sliced potatoes baked in a creamy, cheesy sauce until golden and bubbly. It’s a rich and comforting side dish perfect for holidays, family dinners, or anytime you want warm, homemade comfort food.

Author: Laura
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Peel and slice potatoes thinly (about ⅛-inch thick). Place in cold water to prevent browning; drain and pat dry before using.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk and cream (if using), stirring constantly until the sauce thickens, about 4–5 minutes.
Stir in garlic, onion, salt, and pepper. Remove from heat and mix in 1 cup of the shredded cheese until melted and smooth.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top.
Repeat with remaining potatoes and cheese sauce. Sprinkle the remaining 1 cup of shredded cheese evenly on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 25–30 minutes until potatoes are tender and top is golden and bubbly.
Let rest for 10 minutes before serving. Garnish with paprika, thyme, or parsley if desired.

Notes

Add cooked bacon, sautéed leeks, or jalapeños for variations.
Use a blend of cheeses like Gruyère or Parmesan for extra depth.
To make gluten-free, use a gluten-free flour blend for the roux.
To freeze: assemble but don’t bake. Wrap tightly and freeze for up to 2 months. Thaw before baking as directed.

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 4g
Sodium: 410mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 30g
Fiber: 2g
Protein: 9g
Cholesterol: 55mg