Cheesy Scalloped Potatoes – Rich, Comforting, and Oven-Baked

Few things say comfort like a bubbling dish of cheesy scalloped potatoes. Thin slices of tender potato layered with a creamy, garlicky sauce and a golden, crisp top—this is the kind of side dish that quietly steals the show. It’s simple to make, easy to scale for a crowd, and pairs with almost anything.

Whether it’s a holiday meal, Sunday dinner, or a cozy weeknight, this dish delivers big flavor with familiar ingredients. And yes, leftovers are just as good.

What Makes This Special

This version of scalloped potatoes leans on a classic technique with a few smart upgrades. Instead of using only milk or cream, it blends both for a sauce that’s rich but not heavy.

A mix of cheeses brings the right balance of melt, tang, and browning. And a short stovetop step helps the sauce thicken before it even hits the oven, which means fewer chances of a watery bake.

Shopping List

• Russet or Yukon Gold potatoes (about 3 pounds), peeled if you like
• Unsalted butter (4 tablespoons)
• All-purpose flour (3 tablespoons)
• Whole milk (2 cups)
• Heavy cream (1 cup)
• Garlic (2–3 cloves), minced
• Yellow onion (1 small), finely chopped or thinly sliced
• Sharp cheddar cheese, freshly grated (2 cups)
• Gruyère or Swiss cheese, freshly grated (1 cup)
• Parmesan cheese, finely grated (1/2 cup), for topping
• Fresh thyme (1–2 teaspoons), chopped, or 1/2 teaspoon dried thyme
• Nutmeg (a few grates or 1/8 teaspoon), optional but recommended
• Salt and black pepper
• Olive oil or butter for greasing the baking dish

Instructions

1. Preheat and prep the dish. Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or olive oil.

   This prevents sticking and helps the edges brown.

2. Slice the potatoes thinly. Aim for 1/8-inch slices. A mandoline makes this fast and even. Keep slices in a bowl of cold water if you need time to prep; drain and pat dry before layering.
3. Sauté the aromatics. In a medium saucepan, melt the butter over medium heat.

   Add the onion and a pinch of salt. Cook 4–5 minutes until softened, then add the garlic and cook 30 seconds more.

4. Make the roux. Stir in the flour and cook 1–2 minutes, stirring constantly. You want it slightly foamy and pale, not browned.

   This step ensures a smooth, lump-free sauce.

5. Add the dairy. Slowly whisk in the milk, then the cream. Bring to a gentle simmer, whisking, until slightly thickened—about 3–5 minutes.
6. Season the sauce. Add thyme, nutmeg, 1–1½ teaspoons salt, and 1/2 teaspoon black pepper. Taste and adjust.

   Remember, potatoes soak up seasoning, so the sauce should be a touch salty.

7. Add the cheese. Remove the pan from heat. Stir in the cheddar and Gruyère until melted and smooth. Reserve the Parmesan for the top.
8. Layer the potatoes. Arrange one-third of the potatoes in the dish, slightly overlapping.

   Spoon over one-third of the cheese sauce. Repeat twice more, finishing with sauce.

9. Top and cover. Sprinkle the Parmesan evenly on top. Cover the dish tightly with foil to trap steam, which helps the potatoes soften.
10. Bake, then uncover. Bake covered for 35–40 minutes.

    Remove the foil and bake another 20–25 minutes, until the top is deeply golden and bubbling and a knife slides through the center easily.

11. Rest before serving. Let it rest 10–15 minutes. This helps the sauce set so the slices hold together nicely.
12. Finish and serve. Optional: add a sprinkle of fresh thyme or chives for color and freshness. Serve warm.

Keeping It Fresh

• Make-ahead: Assemble up to 24 hours in advance.

  Cover tightly and refrigerate. Add 10–15 minutes to the bake time if starting cold.

• Storing leftovers: Keep in an airtight container for up to 4 days in the fridge.
• Reheating: Warm in a 350°F (175°C) oven, covered, for 15–20 minutes. For single portions, microwave in short bursts, then broil 1–2 minutes to re-crisp the top.
• Freezing: Best frozen after baking.

  Cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge and reheat covered until hot.

Why This is Good for You

• Potatoes offer more than comfort: They’re a good source of potassium, vitamin C, and fiber (especially if you leave the skins on).
• Calcium from cheese and milk: The dairy provides protein and calcium, which supports bones and muscles.
• Real ingredients, real satiety: Because this dish is rich, a smaller portion goes a long way. Pair with a crisp salad or steamed greens for balance.

Pitfalls to Watch Out For

• Watery sauce: This happens if the sauce isn’t thickened on the stove.

  Cook the roux properly and simmer until it lightly coats a spoon.

• Undercooked potatoes: Slices too thick or not enough bake time can leave them firm. Keep slices thin and test doneness in the center.
• Greasy or broken sauce: Overheating after adding cheese can cause separation. Take the pan off the heat before stirring in cheese.
• Gritty texture: Pre-shredded cheese often contains anti-caking agents that don’t melt smoothly. Freshly grate your cheese.
• Under-seasoning: Potatoes mute flavors.

  Season the sauce boldly and taste as you go.

Alternatives

• Lighter version: Use all milk, skip the cream, and reduce cheese by one-third. Add a spoonful of Dijon for punch.
• Gluten-free: Swap the flour for a 1:1 gluten-free blend or whisk 1 tablespoon cornstarch with some cold milk and add to the sauce.
• Onion-free: Use sliced leeks or a pinch of onion powder. You can also omit entirely and lean on garlic and thyme.
• Different cheeses: Try smoked gouda, fontina, or pepper jack.

  Keep a balance of melty cheese plus something salty for the top, like Parmesan or aged cheddar.

• Add-ins: Crisp bacon, sautéed mushrooms, or blanched broccoli florets make it heartier. For a hint of heat, add red pepper flakes.
• Dairy-free: Use unsweetened oat milk and a neutral dairy-free creamer, then melt in a good-quality vegan mozzarella. Thicken with cornstarch instead of flour.

FAQ

What’s the difference between scalloped and au gratin potatoes?

Scalloped potatoes traditionally rely on a creamy sauce, while au gratin includes cheese between the layers and on top.

This recipe blends both ideas: a creamy sauce and plenty of cheese for flavor and browning.

Can I skip the pre-cooking and just layer raw potatoes with cream?

You can, but the quick stovetop sauce gives you better control over thickness and seasoning. It also reduces the risk of a thin or separated sauce in the oven.

How thin should I slice the potatoes?

About 1/8 inch is ideal. Thinner slices cook evenly and become tender throughout.

If you go thicker, add more bake time and keep the dish covered longer.

Do I need to peel the potatoes?

No. Yukon Gold skins are delicate and add texture and nutrients. If using russets and you prefer a smoother bite, peel them.

Why is my top not browning?

If the top looks pale after baking, switch to broil for 1–2 minutes.

Watch closely. A final sprinkle of Parmesan also encourages browning.

Can I assemble and freeze it unbaked?

It’s possible but not ideal—the potatoes can release water and turn grainy after freezing. Bake first, then freeze for best texture.

What can I serve with it?

Roast chicken, ham, grilled steak, or a simple green salad all work.

It’s also a great partner for roasted veggies and sautéed greens.

How do I keep the sauce smooth?

Whisk constantly when adding milk and cream, simmer until slightly thick, then remove from heat before stirring in cheese. Freshly grated cheese melts more evenly.

Can I cook it faster?

Par-cook the potato slices in simmering milk for 5–7 minutes, then assemble with the cheese sauce and bake uncovered to finish. This shaves off some oven time.

Is nutmeg necessary?

Not required, but a little nutmeg adds warmth and depth to creamy sauces.

A small pinch goes a long way.

Wrapping Up

Cheesy scalloped potatoes are that rare mix of simple and luxurious, made with pantry staples and a few good cheeses. With a properly thickened sauce, thin slices, and a hot oven, you get tender layers and a crisp, golden top every time. Make it classic, lighten it up, or customize the cheeses—you’ll still end up with a crowd-pleasing dish that feels special without being fussy.

Save a spoonful for tomorrow; it reheats like a dream.