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These easy Cheesy Scalloped Potatoes are smothered in a creamy cheese sauce and baked to perfection. With a quick shortcut, this classic side dish takes less than an hour from start to finish. It’s one of those recipes my grandma made by heart, and it’s been a family favorite ever since.
If you love cheesy potato sides, you’ll also want to try Hasselback Potatoes, Cheesy Mashed Potatoes, or Potatoes Romanoff for your next dinner.
What’s the Difference Between Scalloped Potatoes and Au Gratin?
Technically, scalloped potatoes are made with a creamy sauce, while au gratin potatoes are covered with cheese. This recipe combines both methods with layers of tender potatoes, a rich cheese sauce, and a golden cheesy top.
That’s why we call them Cheesy Scalloped Potatoes. Plus, that’s what Grandma always called them!
3 Tips That Will Make or Break This Recipe
A few simple tips will help you get the best results every time.
- Par-boil the potatoes first. This is the secret to cutting bake time in half. Boiling the potatoes whole for 20-25 minutes means they’ll be tender and creamy after just 20-25 minutes in the oven.
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Shred sharp cheddar right off the block for the smoothest, creamiest results.
- Slice your potatoes evenly. Aim for about ⅛ inch thick slices. A mandolin makes this easy, but a sharp knife works too. Even slices mean even cooking.
Make-Ahead Tip: If you’re baking this straight from the fridge, let it sit at room temperature for about 20 minutes first. This helps it bake evenly and prevents extra cooking time.
RECIPE WALK-THROUGH
How To Make Cheesy Scalloped Potatoes
See the recipe card below for full, detailed instructions
This recipe is super easy and tastes better than any cheesy potato casserole I’ve ever had. That could be due to the generous amount of fresh cheddar in the rich, creamy sauce, but who knows? Here’s how to make it.
Step 1: Boil the Potatoes
Most scalloped potato recipes use raw potatoes and bake for over an hour (sometimes 90 minutes or more!). We skip that by par-boiling the potatoes first.
Place whole, unpeeled russet potatoes into a large pot of boiling water and cook for 20-25 minutes. They don’t need to be fully cooked, but should be easily pierced with a sharp knife.
Remove from the water and let them cool until you can handle them comfortably.
Once cool, peel the potatoes and slice them into ⅛ inch rounds with a sharp paring knife or mandolin.
- Russet potatoes work best here because they hold their shape well and slice easily. Yukon Golds are a good alternative and you can leave the skins on if you prefer.
Step 2: Make the Cheese Sauce
While the potatoes cool, make the sauce. Melt butter in a medium saucepan over medium heat, then whisk in flour and cook until golden brown, about 2 minutes. This is your roux, and it’s the base of a smooth, creamy sauce.
Stir in milk and cook, stirring often, until the sauce thickens (about 2-3 minutes). You’ll know it’s ready when it coats the back of a spoon. Remove from heat and stir in the shredded cheddar cheese until completely melted. Season with salt and pepper.
- If your sauce seems too thick, add a splash more milk and whisk until you like the consistency. It should be thick but still pourable.
Step 3: Layer and Bake
Preheat your oven to 350°F and grease a 13×9 inch baking dish.
Layer about ⅓ of the sliced potatoes in the dish, overlapping them slightly in a single layer. Season lightly with salt and pepper, then spoon about ⅓ of the cheese sauce over the top. Repeat for two more layers, finishing with the remaining cheese sauce.
- Make sure all the potatoes are covered.
Sprinkle the top with extra shredded cheddar (about ½ cup) and a light dusting of paprika for color.
Bake for 20-25 minutes, until the sauce is bubbly and the top is golden. Garnish with fresh chopped chives or parsley if you like. Serve immediately.
This cheesy potato casserole is delicious with Easy Baked Glazed Ham, Thanksgiving Turkey, or even as a side for your favorite steak or Instant Pot Turkey Breast.
Adding Ham
Want to turn this into more of a main dish? Add about 1-2 cups of diced ham between the potato layers. Leftover holiday ham works perfectly here. Follow my Cheesy Scalloped Potatoes and Ham recipe for more tips.
Storage Tips
Make Ahead, Storage, and Freezing
Make ahead: Assemble the casserole as directed, cover tightly with plastic wrap or foil, and refrigerate overnight. Bake as directed, adding 5-10 minutes to the bake time if needed.
Storage: Leftovers will last several days in an airtight container in the fridge. Reheat a large portion in a 350°F oven until hot, or microwave individual servings.
Freezing the cooked casserole: Cool completely, then transfer to an airtight container or wrap the pan tightly in foil. Freeze for up to 3 months. To reheat, thaw in the fridge overnight, then bake covered at 350°F until heated through.
Freezing before baking: Assemble the entire recipe, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge for 24 hours before baking as directed.
More Potato Recipes
- Instant Pot Mashed Potatoes
- Boiled Potatoes with Garlic Herb Butter
- Twice Baked Potatoes
- Perfect Baked Potatoes
- Roasted Red Potatoes
Frequently Asked Questions
What type of potato is best for scalloped potatoes?
Russet potatoes are the best choice because they hold their shape well during cooking and are easy to slice evenly. Yukon Golds also work well and have a slightly creamier texture. If using Yukons, you can leave the peel on if you prefer.
Why do you boil the potatoes first?
Par-boiling the potatoes ensures they’re tender and cooked all the way through in under 30 minutes of baking time. This shortcut also prevents the most common problem with scalloped potatoes: unevenly cooked or still-firm potato slices.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend when making the roux. The rest of the ingredients are naturally gluten-free. Just be sure to check that your cheese doesn’t contain any gluten-based additives.
Why are my scalloped potatoes still hard after baking?
This usually happens when potatoes aren’t sliced thin enough or when they weren’t par-boiled long enough. Make sure your slices are about ⅛ inch thick and that the potatoes can be pierced easily with a knife before you slice them.
More Side Dishes for Your Holiday Table
- Slow Cooker Creamy Corn
- Twice Baked Sweet Potatoes
- Parmesan Rosemary Rolls
- Sour Cream Salad
- Creamy Scalloped Corn Casserole
Easy Cheesy Scalloped Potatoes
Ingredients
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper
- 2 1/2 cups freshly grated sharp cheddar cheese, divided
- Paprika for garnish
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat oven to 350 degree F and grease a 13″x9″ baking pan with cooking spray.
- Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water for 20-25 minutes. They should be easily pierced with a sharp knife but not falling apart. Remove from the water and let sit until cool enough to handle.
- Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until golden brown (about 2 minutes). Stir in milk and cook, stirring often, until thickened (about 2-3 minutes). Remove from heat and stir in 2 cups of shredded cheese until melted. Season with salt and pepper.
- Gently peel potatoes and slice into ⅛ inch rounds.
- Layer ⅓ of the potatoes in the baking dish, overlapping slightly. Season with salt and pepper, then spoon about ⅓ of the cheese sauce on top. Repeat for two more layers, finishing with remaining sauce. Make sure all potatoes are covered.
- Sprinkle with remaining ½ cup shredded cheddar and paprika (about ⅛ teaspoon, for color).
- Bake for 20-25 minutes, or until sauce is bubbly and top is lightly golden.
- Garnish with fresh chopped chives or parsley if desired. Serve immediately.
Notes
- Potatoes: Russet or Yukon Gold potatoes work best. Russets hold their shape well; Yukons can be left unpeeled if preferred.
- Cheese: Always use freshly shredded cheese from the block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Sauce consistency: If the cheese sauce seems too thick, add more milk a little at a time until it’s thick but pourable.
- Doneness check: Potatoes should be easily pierced with a knife after par-boiling but not falling apart.
- Make ahead: Assemble the casserole, cover tightly, and refrigerate overnight. Add 5-10 minutes to bake time if baking cold. Let a refrigerated casserole sit at room temperature for 20 minutes before baking for more even results.
- Storage: Leftovers keep for several days in the fridge. Reheat in a 350°F oven or microwave individual portions.
- Freezing: Freeze baked or unbaked for up to 3 months. Thaw overnight in the fridge before reheating or baking.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I’ve been making this for years exactly as written and it always gets rave reviews. There’s never any leftover. I make this when I need a basic cheesy potato that everyone including picky kids will love. Awesome recipe.
That’s so awesome John! Thanks for taking the time to share your experience with us.
I won’t make this recipe again! Even though I parboiled the potatoes, they still weren’t done. It was very thick. I had some leftover and cooked them again and they were better. But not worth the trouble of making them again.
Thank you for posting. This is how I used to make mine and haven’t made them in so long, was looking for a recipe for estimates. Thanks!! Looks really good!
You are so welcome Barb! Drop us some feedback, would love to here from you.
Can these be made the day before and just bake?
Yes.
i made this recipe and it was delicious. Husband said it was the best he ever had. I did chop and saute an onion and sprinkled the onion on each layer, so good!
Nice! Awesome feedback Sandra, thanks for stopping by.
After trying my hand at various gratins etc this is my go to. I have it memorized and make it often. It’s GREAT for steak night. You can change up the cheeses and add garlic and/or onion powder etc. Fantastic recipe.
Fantastic feedback John! Thanks for stopping by.
Nice recipe how about making it easy to print
There is a print button at the top of the page and in the recipe card. Is there a third place you think it should be added?
I love this recipe. Easy and quick and tasty. I added ham and onions. I will definitely make it again.
Love the feedback Penni! Thanks for stopping by to share.
Loved this recipe! Only tweaks I made was I added some minzed garlic when I melted the butter. I also used cream instead of milk.
Love the feedback Jared! Thanks for stopping by.
I’ve been looking for a scalloped potato/au gratin (cheesy) recipe for a LONG time. I’ve tried several through the years and this one was a hit! I did use yellow potatoes, left the skin on (because they were tiny and it was a PAIN) to peel them. I sliced them, then boiled them, did all of the other steps and it was REALLY terrific. I did add fresh chives to some of the layers to bake inside. I should have added a tad more salt, but it was perfect as a complement to our salty ham. Will keep this on hand for future holidays! THANK YOU!!!
You are so welcome Koni! Thank you for the awesome feedback.
Easy to fallow, I made extra. Potatoes where easy to do, just have to watch them when boiling so you don’t over cook. Peeled easy. I added garlic, and a little bit of Sriracha for flavor.
Love the feedback Dusty! Thanks for stopping by.
Made these for Easter.dinner.This receipe is the best ever made.Great idea pre-boiling the potatoes.So quick to make and on the table. I am going to make again without cheese. Thank you.
You are so welcome Gloria! Love the feedback, thanks for stopping by.
I was so frustrated making this. I boiled and peeled the potatoes. I had planned on making 2 of these and so doubled the amount of potatoes. I even weighed them. I ended up having to use all the potatoes in one pan in order to get enough for the layers in a 9×13 pan. The potatoes were too soft to slice. Not a fan. Too many steps for me.
I don’t like slicing potatoes after they are boiled either. When I make my potato salad I always peel and cut up the potatoes first and then boil them. You just have to watch carefully that they don’t get too soft.
I am not good at following exact instructions. So I do a lot of estimating. I wouldn’t give up on a good tasting recipe. Try simplfying your method. Now you know about how much you will need.
As far as the layering just do what feels right or looks right. To me being exact drives me crazy.
if you slice the potatoes with the skin on and put them on a cookie sheet with parchment paper, and let them bake at 350 degrees for a few minutes until slightly tender it saves all that work. Plus you don’t have to slice them very thin.
it was okay potatoes are too cooked to slice right too much cheese
I love this recipe. I wanted one that did NOT use bagged frozen potatoes. So thank you for the directions to cook with their skin on. I just drained, cooled and the peels slipped off easily.
The roux came out perfectly creamy.
I used a Colby jack and Parmesan /asiago blend.
I added a little garlic powder to the sauce.
At the end of baking, I sprinkled smokey paprika all over and a few green scallion rounds.
Tasting it now. Oh 👍 yeah. Oooh Mommy flavor. (umami, lol). Very delicious. It is a keeper . I am making it for my son and his wife for a Christmas present. His request!
Will see what he says. I think he’ll love these.
Hi Hallie, Thank you so much for stopping by. Love the feedback! Let us know how he liked it in the comments.
I find it’s easier to cut your potatoes first before boiling them. It’s less boiling time and they don’t break up if u r not boiling them for too long
definitely gonna try this….sounds delicious
I forgot to put flour in my scallops potatoe dish. what will hap
Hi Helen, the flour is what thickens the cheese sauce. Honestly it will probably taste fine, but will be a thin sauce.
This was pretty good! I think I’ll cook bacon on the side and sprinkle on the top after it’s cooked next time!!! **my son Johan’s idea ;)**
And I TOTALLY agree!!! ❤️❤️❤️
That sounds delicious!