Irresistible Cheesy Scalloped Potatoes in 4 Easy Steps

Oh, cheesy scalloped potatoes—just saying those words makes my mouth water! This dish has been my go-to comfort food since I was a kid, when my mom would pull that bubbling, golden-topped casserole out of the oven on Sunday nights. After years of tweaking (and maybe a few minor cheese-related disasters), I’ve perfected my version that hits all the right notes: creamy, rich, and packed with melty cheese in every bite. What I love most is how the potatoes soak up all that garlicky cream sauce while baking into tender, flavorful layers. Whether it’s a holiday side or just a Tuesday night craving, this recipe never disappoints.

Why You’ll Love These Cheesy Scalloped Potatoes

Let me tell you why this recipe has become my absolute favorite potato dish (and why it disappears faster than I can make it!):

• Creamy dreaminess: That velvety sauce hugging every potato slice? Pure comfort food magic.
• Simple prep: Just slice, layer, and pour—no fancy techniques needed.
• Guaranteed crowd-pleaser: Even my picky nephew asks for seconds!
• Endless variations: Throw in bacon, swap cheeses, or add herbs—it’s your canvas.
• Perfect make-ahead: Tastes even better reheated (if there’s any left!).

Trust me, once you try this version, you’ll never go back to plain old potatoes again!

Ingredients for Cheesy Scalloped Potatoes

Here’s what you’ll need to create that perfect balance of creamy, cheesy goodness:

• 4 large russet potatoes (about 2 lbs), sliced 1/8-inch thick – trust me, thin is key!
• 2 cups shredded sharp cheddar – I like the extra flavor punch
• 1 cup heavy cream – makes the sauce luxuriously rich
• 1/2 cup whole milk – balances the cream
• 3 tbsp butter – because everything’s better with butter
• 2 garlic cloves, minced – fresh is best!
• 1 tsp salt – enhances all the flavors
• 1/2 tsp black pepper – freshly ground, if possible
• 1/4 tsp nutmeg – my secret flavor booster

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – here’s how to adapt:

• Potatoes: Yukon Golds work great too, but avoid waxy potatoes – they don’t absorb sauce as well.
• Cheese: Gruyère is amazing here! Or try a cheddar-Gruyère mix for extra depth.
• Dairy: Half-and-half can replace the cream/milk combo if needed (use 1 1/2 cups).
• Pro tip: A mandoline slicer gives you perfect, even potato slices in seconds. (Watch those fingers though!)
• Extra credit: Toss in some crispy bacon or caramelized onions between layers if you’re feeling fancy.

How to Make Cheesy Scalloped Potatoes

Okay, let’s get these heavenly potatoes in the oven! Here’s exactly how I layer up perfection:

1. Heat things up: Preheat your oven to 375°F (190°C) – no shortcuts here, we want even baking!
2. Layer magic: In a greased 9×13 baking dish, arrange half your potato slices in overlapping rows. Sprinkle with half the cheese (don’t be shy!). Repeat with remaining potatoes and cheese – this double-decker approach ensures cheesy goodness throughout.
3. Sauce time: In a saucepan, combine cream, milk, butter, garlic, salt, pepper, and nutmeg. Warm over medium heat until it just starts simmering (you’ll see little bubbles at the edges). That’s when you know the flavors have married perfectly!
4. The big pour: Slowly drizzle the hot cream mixture over your layered potatoes – I like to tilt the dish to help it seep down evenly.
5. Bake to golden glory: Slide into the oven for 45-50 minutes until bubbly and beautifully browned on top. The smell will drive you crazy!
6. Restraint pays off: Let it sit for 5 minutes before serving – I know it’s hard to wait, but this helps the sauce thicken perfectly.

Tips for Perfect Cheesy Scalloped Potatoes

Here are my hard-earned secrets for potato perfection:

• Test doneness by piercing with a fork – potatoes should be tender but not mushy.
• Avoid overbrowning by tenting foil over the top if it’s getting too dark.
• For extra crispiness, broil for the last 2 minutes (but don’t blink – it burns fast!).
• Let leftovers cool completely before refrigerating – they’ll reheat beautifully for days!

The best part? Even if you mess up a little, it’ll still taste amazing – that’s the magic of cheese and potatoes!

Serving Suggestions for Cheesy Scalloped Potatoes

These potatoes are the ultimate team player at any meal! My favorite way? Pair them with juicy roasted chicken—the creamy potatoes soak up all those delicious pan juices. They’re also holiday superstars alongside glazed ham or standing rib roast. For lighter meals, balance that richness with a crisp green salad or roasted veggies. Honestly, I’ve been known to eat them straight from the pan with a fork—no judgment here!

Storing and Reheating Cheesy Scalloped Potatoes

Let’s talk leftovers—though in my house, we rarely have any! These potatoes keep beautifully in the fridge for up to 3 days. Just cool them completely (hot food = condensation = soggy potatoes!) before covering tightly. For longer storage, freeze portions in airtight containers—they’ll last about 2 months. When reheating, the oven’s your best bet (325°F for 15-20 minutes) to keep that creamy texture. Microwave works in a pinch—just stir halfway through and don’t overdo it or the sauce might separate. Pro tip: Sprinkle a little extra cheese before reheating for that fresh-baked magic!

Cheesy Scalloped Potatoes FAQs

I get asked about these cheesy potatoes all the time – here are answers to the burning questions I hear most:

Can I make scalloped potatoes ahead? Absolutely! Assemble the whole dish (minus baking) up to 24 hours in advance. Just cover and refrigerate, then add 10-15 extra minutes baking time when you’re ready. The flavors actually get better as they mingle!

What’s the best potato for scalloped potatoes? I swear by russets – their starchiness helps thicken the sauce naturally. Yukon Golds work too, but avoid waxy potatoes like red bliss (they stay too firm).

How do I prevent my cream sauce from curdling? Three secrets: 1) Don’t boil the sauce – just simmer gently. 2) Use full-fat dairy. 3) Let the baked dish rest before serving (that 5-minute wait is crucial!).

Can I freeze cheesy scalloped potatoes? You bet! Bake first, cool completely, then freeze in portions. Reheat covered at 350°F until bubbly (about 30 minutes). The texture changes slightly, but it’s still delicious!

Why are my potatoes still crunchy? Likely they were cut too thick. Aim for 1/8-inch slices – a mandoline makes this foolproof. If they’re still firm, cover with foil and bake 10 more minutes.

Nutritional Information

Just between us, I’m all about indulgence when it comes to these cheesy potatoes – but if you’re curious, here’s the scoop per serving (remember, these are estimates!): 320 calories, 18g fat (11g saturated), 28g carbs, 3g fiber, and 10g protein. The way I see it, every creamy bite is totally worth it – life’s too short for sad, un-cheesy potatoes!

Share Your Cheesy Scalloped Potatoes

Did you make these dreamy potatoes? I’d love to see your cheesy creations! Snap a photo, leave a rating, or share your twist in the comments below. Tag me on social media too – nothing makes me happier than seeing these golden beauties on your tables!

Print