Cheesy Scalloped Potatoes – A Creamy, Golden, and Comforting Side Dish

Cheesy Scalloped Potatoes are the kind of comforting homemade dish that can turn an ordinary dinner into something special. Made with thinly sliced potatoes, a rich and creamy cheese sauce, and a beautifully golden top, this classic casserole is full of delicious flavors and satisfying textures. Each layer of tender potatoes absorbs the creamy sauce as it bakes, creating a dish that is soft, cheesy, and wonderfully rich.

Whether you're preparing a Sunday family dinner, planning a holiday meal, or simply looking for a hearty side dish to serve alongside your favorite main course, these cheesy scalloped potatoes are always a welcome addition to the table. The best part is that they require simple ingredients and a straightforward preparation method. With a little layering and some oven time, you can create a homemade potato casserole that tastes like it came straight from a family kitchen.

Why You'll Love These Cheesy Scalloped Potatoes

There are plenty of reasons to make this recipe again and again:

• Rich and creamy: The homemade cheese sauce coats every potato slice, giving the casserole a deliciously smooth texture.

• Perfectly tender potatoes: Baking the potatoes slowly allows them to become soft without losing their shape.

• A golden cheesy topping: Melted cheddar creates a beautiful, flavorful crust.

• Simple ingredients: You only need everyday kitchen staples to prepare this satisfying dish.

• Great for gatherings: It makes an excellent side dish for holidays, potlucks, and family dinners.

Ingredients You'll Need

This recipe uses a combination of fresh potatoes, dairy, cheese, and seasonings to create its signature creamy texture.

For the potatoes:

• 3 pounds Yukon Gold or russet potatoes

• 2 tablespoons butter, for greasing the baking dish

• 1 small yellow onion, thinly sliced

• 2 cups shredded sharp cheddar cheese

• ½ cup shredded mozzarella cheese

For the creamy cheese sauce:

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• ½ cup heavy cream

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ¾ teaspoon salt, or to taste

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

Optional garnish:

• 2 tablespoons freshly chopped parsley

• A little extra shredded cheddar cheese

Kitchen Equipment

Before starting, prepare the following:

• A 9-by-13-inch baking dish

• A sharp knife or mandoline slicer

• A medium saucepan

• A whisk

• A cutting board

• Measuring cups and spoons

• Aluminum foil

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Preheat your oven to 375°F (190°C).

Wash and peel the potatoes. Although peeling is recommended for a traditional scalloped potato casserole, you can leave the skins on if you prefer a more rustic texture.

Slice the potatoes into thin, even rounds, approximately ⅛ inch thick. Keeping the slices uniform is important because it allows them to cook evenly.

Once sliced, place the potatoes in a bowl of cold water if you are not assembling the casserole immediately. Before using them, drain and thoroughly pat them dry with a clean kitchen towel.

Thinly slice the yellow onion and set it aside.

Step 2: Prepare the Baking Dish

Lightly grease a 9-by-13-inch baking dish with butter.

Arrange approximately one-third of the sliced potatoes across the bottom of the dish, slightly overlapping each slice.

Scatter some of the sliced onions over the potatoes.

Sprinkle a small portion of the cheddar and mozzarella cheese over this first layer.

Repeat the process until you have used all the potatoes, onions, and most of the cheese. Reserve enough cheese for the final topping.

Set the baking dish aside while you prepare the sauce.

Step 3: Make the Creamy Cheese Sauce

Place a medium saucepan over medium heat and melt the butter.

Once melted, sprinkle in the flour and whisk continuously for approximately 1–2 minutes. This creates a roux, which will help thicken the sauce.

Gradually pour in the milk while whisking to prevent lumps from forming. Add the heavy cream and continue stirring.

Allow the mixture to cook for approximately 4–5 minutes, stirring frequently, until it begins to thicken.

Add the garlic powder, onion powder, paprika, salt, black pepper, and dried thyme. Stir until the seasonings are evenly distributed.

Reduce the heat to low and add approximately 1 cup of shredded cheddar cheese. Stir until the cheese melts completely and the sauce becomes smooth and creamy.

Remove the saucepan from the heat.

The sauce should be thick enough to coat the back of a spoon but still pour easily over the potatoes.

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