What the heck is this?
Cheesy Scalloped Potatoes are what happens when humble potatoes get the five-star treatment. Thinly sliced russets are baked in a rich, garlicky cream sauce with loads of melty cheese and a golden, bubbling top. It’s cozy, it’s indulgent, and it’s exactly the kind of dish that disappears the second it hits the table. Serve it for the holidays, Sunday dinner, or any time your main course needs a seriously comforting sidekick.
Why You’ll Love This Recipe
Layers of creamy, cheesy goodness in every bite
Simple pantry ingredients—just potatoes, cheese, cream, and love
Perfect for holidays, potlucks, or a cozy night in
Make-ahead friendly and reheats like a dream
Crispy edges + tender centers = the best of both worlds
The Good Stuff You’ll Need
2 tablespoons butter
1 small yellow onion, finely diced
2 garlic cloves, minced
2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or mozzarella cheese
Chopped fresh parsley, for garnish (optional)
Let’s Do This
Step 1: Preheat and Prep
Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the Sauce
In a saucepan, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds. Pour in the heavy cream and milk. Season with salt, pepper, and thyme. Bring to a gentle simmer, then remove from heat.
Step 3: Layer the Potatoes
Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese. Repeat with the remaining potatoes, cream mixture, and cheese.
Step 4: Bake Until Bubbly
Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake for another 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Step 5: Rest and Serve
Let the dish rest for 10–15 minutes before serving so the sauce thickens up a bit. Garnish with chopped parsley if you’re feeling fancy.
Serving Suggestions
Pairs perfectly with roasted chicken, ham, steak, or pork tenderloin
Add a green veggie (like roasted Brussels sprouts or sautéed spinach) for balance
Serve with a fresh salad for contrast and crunch
Switch It Up
Use Yukon gold potatoes for a slightly buttery flavor
Add crumbled bacon or caramelized onions between the layers
Try smoked Gouda, fontina, or pepper jack for a flavor twist
Make-Ahead Tips
Assemble the dish (without baking) up to 24 hours ahead and refrigerate
Bake straight from the fridge, adding an extra 10–15 minutes to the covered bake time
Leftovers reheat well in the oven or microwave for up to 4 days
Questions People Actually Ask
Q: Can I slice the potatoes ahead of time?
A: Yes, but store them submerged in cold water in the fridge to prevent browning—just pat them dry before layering.
Q: Can I freeze scalloped potatoes?
A: You can, but the texture may be slightly softer after thawing. Best results come from baking, cooling completely, then freezing.
Q: What’s the difference between scalloped potatoes and au gratin?
A: Scalloped typically means cream sauce only, while au gratin includes cheese. This recipe leans into both.
Cheesy Scalloped Potatoes: The Creamy, Crispy-Edged Side Dish That Steals the Show
- Total Time: 51 minute
- Yield: 8 servings 1x
Description
Cheesy Scalloped Potatoes are what happens when humble potatoes get the five-star treatment. Thinly sliced russets are baked in a rich, garlicky cream sauce with loads of melty cheese and a golden, bubbling top. It’s cozy, it’s indulgent, and it’s exactly the kind of dish that disappears the second it hits the table. Serve it for the holidays, Sunday dinner, or any time your main course needs a seriously comforting sidekick.
Ingredients
2 tablespoons butter
1 small yellow onion, finely diced
2 garlic cloves, minced
2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or mozzarella cheese
Chopped fresh parsley, for garnish (optional)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the Sauce
In a saucepan, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds. Pour in the heavy cream and milk. Season with salt, pepper, and thyme. Bring to a gentle simmer, then remove from heat.
Step 3: Layer the Potatoes
Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese. Repeat with the remaining potatoes, cream mixture, and cheese.
Step 4: Bake Until Bubbly
Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake for another 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Step 5: Rest and Serve
Let the dish rest for 10–15 minutes before serving so the sauce thickens up a bit. Garnish with chopped parsley if you’re feeling fancy.
Notes
Pairs perfectly with roasted chicken, ham, steak, or pork tenderloin
Add a green veggie (like roasted Brussels sprouts or sautéed spinach) for balance
Serve with a fresh salad for contrast and crunch
- Prep Time: 20 minutes
- Cook Time: 70–75 minutes
Nutrition
- Calories: ~390 kcal per serving
- Carbohydrates: ~34g per serving
- Protein: ~9g per serving