Cheesy scalloped potatoes remind me of special moments in my grandmother’s kitchen. These cheesy scalloped potatoes create a rich, creamy aroma that would fill our home, bringing everyone to the table with anticipation. I’ve spent years perfecting this cheesy scalloped potatoes recipe to achieve the ideal balance of creamy sauce, tender potatoes, and golden cheesy goodness.
Food creates connections and memories. Let me show you how to make these crowd-pleasing cheesy scalloped potatoes that transform simple ingredients into something truly magical.
Table of Contents
The Difference Between Scalloped and Au Gratin Potatoes
Before we dive into my cheesy scalloped potatoes recipe, let’s clear up a common culinary confusion I often get questions about:
- Traditional scalloped potatoes feature thinly sliced potatoes baked in a cream sauce, without cheese
- Potatoes au gratin include cheese between potato layers and as a golden topping
In today’s modern kitchens, these distinctions have blurred considerably. What most of us now call “cheesy scalloped potatoes” is technically closer to an au gratin, but the name has stuck! After years of testing both approaches, I’ve found that incorporating elements from both traditions creates the most irresistible cheesy scalloped potatoes dish – creamy like classic scalloped potatoes but with the delicious cheesy layers of au gratin.
Selecting the Perfect Ingredients for Cheesy Scalloped Potatoes
The Best Potatoes for Scalloped Potatoes
Through countless test batches in my kitchen, I’ve found that the potato variety makes all the difference:
- Yukon Gold potatoes are my absolute favorite for this dish. Their buttery flavor and medium starch content create the perfect texture – they hold their shape while still becoming wonderfully creamy. This is my go-to choice every time.
- Russet potatoes work well if that’s what you have on hand, though they’re a bit starchier and break down more during baking.
- Red potatoes aren’t ideal for this recipe as they’re too waxy and don’t absorb the cream sauce as beautifully.
For a family-sized 9×13 baking dish, you’ll need about 2½ to 3 pounds of potatoes (roughly 6-8 medium Yukon Golds).
Cheese Selection: The Heart of the Dish
The “cheesy” in my scalloped potatoes isn’t just an afterthought – it’s essential to the dish’s character! After experimenting with countless combinations, here’s my perfect cheese blend:
- Sharp Cheddar (1½ cups): Provides that classic flavor we all love and a beautiful golden color
- Gruyère (1 cup): My secret weapon! This Swiss cheese adds incredible depth and a sophisticated nutty flavor that melts beautifully
- Parmesan (½ cup): Reserved for the top layer for an extra savory finish and perfect browning
Always grate your cheese fresh rather than using pre-shredded varieties. Fresh cheese melts more smoothly and doesn’t contain the anti-caking agents that can affect texture.
The Cream Base: Creating Velvety Goodness
The liquid component deserves just as much attention as the potatoes and cheese:
- Heavy Cream (1½ cups): Creates the richest, most luxurious texture
- Whole Milk (½ cup): I combine this with cream for the perfect consistency
- Chicken Broth (¼ cup): A trick I learned from my grandmother that adds a subtle savory depth
I’ve tried lighter alternatives over the years, but I’ve found that holiday classics like this deserve the real thing – the full-fat dairy creates a stable sauce that won’t curdle or separate during baking.
Aromatics and Seasonings: The Flavor Enhancers
These supporting ingredients transform good scalloped potatoes into an unforgettable dish:
- Garlic (3 cloves): Fresh minced garlic sautéed until fragrant
- Sweet Onion (1 medium): Thinly sliced and layered between potatoes
- Fresh Thyme (2 teaspoons): My favorite herb with potatoes – adds an earthy, aromatic element
- Nutmeg (⅛ teaspoon): Just a pinch enhances the cream sauce in a subtle, magical way
- Sea Salt (1½ teaspoons): Don’t be shy here – potatoes need proper seasoning
- Freshly Ground Black Pepper (¾ teaspoon): Important for balanced flavor
Essential Equipment for Perfect Results
After years of making this dish, I’ve found these tools make all the difference:
- Mandoline Slicer: The secret to perfectly uniform potato slices (1/8-inch thickness is ideal)
- 9×13 Ceramic Baking Dish: My preference over glass, as it conducts heat more evenly
- Heavy-Bottomed Saucepan: Essential for preparing a smooth, lump-free cream sauce
- Box Grater: For freshly grated cheese that melts beautifully
My Foolproof Method: Cheesy Scalloped Potatoes
Preparation (15 minutes)
- Preheat your oven to 350°F (175°C) and generously butter your baking dish.
- Wash and peel the potatoes. While sometimes I leave peels on for rustic dishes, for classic scalloped potatoes, peeling creates the smoothest texture.
- Using a mandoline (with the hand guard for safety!), slice potatoes into uniform 1/8-inch thick rounds. Consistency in thickness ensures even cooking.
- Grate all cheeses and combine the cheddar and Gruyère in one bowl, keeping the Parmesan separate for the topping.
Creating the Perfect Cream Sauce (10 minutes)
- In a medium saucepan over medium heat, melt 3 tablespoons of butter until it begins to foam.
- Add 1 finely diced sweet onion and cook until translucent and fragrant, about 5 minutes.
- Add 3 minced garlic cloves and cook for another 30 seconds until the kitchen fills with that wonderful aroma.
- Sprinkle in 3 tablespoons of all-purpose flour, whisking constantly for 1-2 minutes to create a smooth roux with a light golden color.
- Gradually pour in your warmed cream mixture (the heavy cream, milk, and broth), whisking continuously to prevent any lumps from forming.
- Add 1 teaspoon of salt, ½ teaspoon of pepper, your fresh thyme leaves, and that pinch of nutmeg.
- Simmer gently until the sauce thickens enough to coat the back of a spoon – about 3-4 minutes.
- Remove from heat and stir in ½ cup of your cheddar-Gruyère mixture, allowing it to melt into the sauce.
Assembly (10 minutes)
- Spread a thin layer of the cream sauce on the bottom of your buttered baking dish.
- Arrange one-third of the potato slices in a slightly overlapping pattern, like shingles on a roof.
- Pour one-third of the remaining sauce over the potatoes, ensuring they’re all coated.
- Sprinkle with one-third of the cheese mixture.
- Repeat these layers twice more.
- For the final topping, combine the reserved Parmesan with the last portion of the cheddar-Gruyère mix and sprinkle evenly over the top.
Baking to Perfection (1 hour 15 minutes)
- Cover the dish tightly with aluminum foil. This traps steam to cook the potatoes properly before browning.
- Bake covered for 45 minutes.
- Remove the foil and continue baking for 25-30 minutes until deeply golden and bubbling around the edges.
- The final test: Insert a knife into the center – it should slide through the potatoes with no resistance.
- Allow to rest for 15 minutes before serving – this crucial step lets the sauce set slightly so it doesn’t run all over the plate.
Variations From My Kitchen to Yours: Cheesy Scalloped Potatoes
Over the years, I’ve created several variations that my family and readers love:
Make-Ahead Magic
Prepare the dish up to 24 hours in advance, cover tightly, and refrigerate. Allow an extra 15 minutes of covered baking time when cooking from cold.
Holiday Ham Edition
Layer in 1½ cups of diced ham between potato layers for a heartier dish that can serve as a main course.
Loaded Baked Potato Style
Add 6 slices of crispy, crumbled bacon and finish with a dollop of sour cream and sliced green onions after baking.
Herb Garden Blend
Incorporate a tablespoon each of fresh chopped chives, parsley, and dill for a garden-fresh twist that’s perfect for spring gatherings.
Serving Suggestions
These cheesy scalloped potatoes pair beautifully with:
- Glazed holiday ham or roast beef for special occasions
- Simple roast chicken for Sunday family dinners
- Grilled steaks for a steakhouse-worthy meal at home
- A crisp green salad with vinaigrette to balance the richness
- What Is Chicken Dressing Recipe
- Marinate Chicken with Vinegar
- Creamy Marry Me Chicken Recipe
Storage and Reheating Tips
One of the best things about this dish is that it tastes amazing the next day! Store leftovers covered in the refrigerator for up to 3 days.
For reheating:
- Individual portions: Microwave for 2-3 minutes until heated through
- Whole leftovers: Cover with foil and bake at 325°F for 20-25 minutes
Troubleshooting: Common Questions From My Kitchen
Why are my potatoes still firm after baking?
This usually happens when the slices are too thick. Make sure you’re cutting them 1/8-inch thick with a mandoline for best results. Also, check your oven temperature with an oven thermometer.
Why did my sauce curdle?
This can happen when using lower-fat milk or when the oven temperature is too high. Stick with the heavy cream and whole milk combination for best results.
Can I make this dish lighter?
While you can substitute some of the cream with half-and-half, I don’t recommend going lower-fat than that. The dish’s character comes from its rich, creamy texture.
How do I know when it’s done?
Beyond the golden top, test by inserting a knife into the center – it should meet no resistance from the potatoes.
Why These Cheesy Scalloped Potatoes Work
After years of perfecting these cheesy scalloped potatoes, I can tell you the secrets to this recipe’s success:
- Uniform, thin potato slices ensure even cooking
- Pre-cooking the sauce guarantees smooth, lump-free cheesy scalloped potatoes
- The combination of cheeses creates the perfect flavor and melt
- The covered-then-uncovered baking method ensures tender potatoes and a golden top
These cheesy scalloped potatoes aren’t just a side dish – they’re a celebration of comfort food at its finest. From my family’s table to yours, I hope this cheesy scalloped potatoes recipe brings as much joy to your gatherings as it has to ours over the years.
Happy cooking!
~ LeeMoe
Cheesy Scalloped Potatoes
Equipment
- Mandoline Slicer
- 9×13 Ceramic Baking Dish
- Heavy-Bottomed Saucepan
- Box Grater
- Aluminum Foil
Ingredients
Main Ingredients
- 2.5 lb Yukon Gold potatoes peeled and sliced 1/8-inch thick
- 1.5 cups sharp cheddar cheese freshly grated
- 1 cup Gruyère cheese freshly grated
- 0.5 cup Parmesan cheese freshly grated, reserved for topping
Cream Sauce
- 3 tbsp butter
- 1 sweet onion finely diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 1.5 cups heavy cream warmed
- 0.5 cup whole milk warmed
- 0.25 cup chicken broth warmed
- 1.5 tsp sea salt
- 0.75 tsp black pepper freshly ground
- 2 tsp fresh thyme leaves only
- 1/8 tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13 ceramic baking dish generously.
- Peel and thinly slice the potatoes using a mandoline (1/8-inch thick).
- Grate the cheeses. Mix cheddar and Gruyère together in one bowl, reserve Parmesan separately.
- In a heavy-bottomed saucepan, melt butter over medium heat until foamy.
- Add onion and cook until translucent, about 5 minutes. Add garlic and sauté for 30 seconds.
- Whisk in flour and cook for 1–2 minutes until a golden roux forms.
- Gradually whisk in the warm cream, milk, and broth until smooth.
- Stir in salt, pepper, thyme, and nutmeg. Simmer until thickened, about 3–4 minutes.
- Remove from heat and stir in 1/2 cup of the cheddar-Gruyère mixture to melt into the sauce.
- Spread a thin layer of sauce on the bottom of the baking dish.
- Layer one-third of the potato slices, followed by one-third of the sauce and cheese mixture. Repeat twice more.
- Top with remaining cheese mixture and the reserved Parmesan.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake uncovered for an additional 25–30 minutes until golden and bubbling.
- Let rest for 15 minutes before serving to allow the sauce to set.