These cheesy scalloped potatoes are covered in the perfect homemade creamy cheesy sauce, topped with more shredded cheese and baked to perfection for the perfect side dish to any meal!
Cheesy potatoes of any kind are one of my favorite side dishes. They go with practically any meal, and are always a winning classic side dish.
These scalloped potatoes would be a great option with an Easter ham, grilled pork chops, roasted chicken, or even a side dish with warm soup. They’re perfect to add to any meal, but would be especially great for a holiday dinner!
These cheesy scalloped potatoes (or au gratin potatoes, I’m not sure the best name to call them) are so delicious. They are soft and tender potatoes covered with a creamy cheese sauce, topped with more cheesy and baked to golden, gooey, cheesy perfection.
Sometimes as a blogger we are making Easter dinner, or Thanksgiving dinner in parts, or a full meal early so we can have posts ready in advanced for you. I never regret having to make these potatoes more than once though because they are so good!!
This is a quick overview of the ingredients you’ll need for this Cheesy Scalloped Potatoes Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – this gives the sauce substance and flavor, you can use salted butter if that is what you have on hand, cut the salt by 1/4 teaspoon when adding and season to taste.
- all purpose flour – this helps thicken the sauce by making a roux with the butter
- half and half – you can use whole milk instead of the half and half for a lighter, but slightly less rich sauce. You can also use heavy cream if desired
- salt and black pepper – for flavor
- shredded cheddar cheese – I love a sharp cheddar cheese, but medium cheddar, or your favorite cheese like Colby jack, or other would be delicious too.
- peeled and sliced potatoes – personally my favorite potatoes are russet potatoes, or yukon gold, which will give you the best tender potato. Other varieties may not soften when baking.
How to make Cheesy Scalloped Potatoes?
- Melt butter in a medium sauce pan over medium heat. Add in the flour and stir it into the flour and cook until the flour is mixed into the butter, and starts to get fragrant.
- Slowly pour in the half and half, stirring it into the mixture and cooking for a couple minutes until it is thickened. Remove from the heat and add in the salt and pepper, and some of the shredded cheese.
- Layer some of the sliced potatoes into a casserole dish, pour about one third of the cheese sauce over the top. Repeat with more potatoes, more sauce, more potatoes, and the last of the creamy sauce.
- Cover the potatoes with aluminum foil and bake until the potatoes are almost tender. Remove the foil and sprinkle the remaining cheese over the top. Bake until the sauce is bubbly, potatoes are soft, and cheese is golden on top.
Tips and Tricks:
- Slice the potatoes evenly to ensure even baking throughout the dish. I recommend between 1/8 and 1/4 inch. A mandoline slicer works best for this.
- If your sauce seems to cook and be too thick, add in a little more half and half or milk, a tablespoon or two at a time until your desired consistency. You want the sauce thick, but still pourable.
- It can take the potatoes a while in the oven to get tender. If you remove the foil and brown the cheese and they are still not soft enough, cover them back up with foil and continue baking in 10 minute increments until tender. You can also boil the sliced potatoes for about 5 minutes to soften them up before baking to reduce some of the baking time.
- This dish would be a yummy way to use up some leftover ham. Dice the ham into small pieces and layer it between the rows of potatoes.
- Diced bacon pieces would also be delicious added in.
- Another great addition to the dish would be caramelized onions. Cook them until soft, tender, and fragrant and layer them into the dish between the potatoes.
- Add about 1/2 to 1 teaspoon of garlic powder or onion powder to the sauce for extra flavor.
- Top the potatoes with fresh herbs like parsley or chives for a nice look and light flavor.
Leftover and Make Ahead Instructions:
If you have any leftover potatoes after your meal, store them in an air tight container in the fridge for up to 5 days. The pan can be reheated in the oven until hot, or you can microwave individual portions.
You can also freeze the cooked potatoes by letting them cool completely, then transferring them to an airtight container, or other freezer safe container. To reheat the frozen potatoes let the pan thaw in the fridge overnight. Then bake for about 45 minutes to 1 hour, or until hot throughout.
These potatoes are a great make-ahead dish, though the longest part of the process is slicing the potatoes, and then over an hour of baking time. To make the dish ahead you can prep and layer the casserole as directed (though I recommend boiling the potato slices in hot boiling water for 5 minutes). Then cover the dish tightly in plastic wrap and refrigerate. Bake as directed, or until potatoes are tender.
These cheesy scalloped potatoes are such a yummy, tender, potato dish that is creamy, and delicious. It’s a great classic dish to add to your main course, and would be delicious for Sunday dinner, or a holiday meal.
More potato side dish recipes:
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Cheesy Scalloped Potatoes
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 2 cups half and half (or whole milk)
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups shredded cheddar cheese (divided)
- 5-6 cups sliced potatoes (about 6 medium potatoes, cut to about 1/8in slices)
- Preheat the oven to 350 degrees and prepare a 9x13in pan with non stick spray.
- Melt the butter in a medium to large sauce pan over medium heat.
- Add in the flour and cook until the flour is mixed into the butter, about 2 minutes.
- Pour in the half and half, stirring regularly, until the mixture is thickened, about 2 minutes.
- Remove from heat and add in the salt and pepper, and 2 cups of the shredded cheese.
- Layer about 1/3 of the sliced potatoes into the pan. Pour 1/3 of the cheese sauce over the top.
- Repeat with another third potatoes, cheese sauce, potatoes and cheese sauce.
- Cover with foil and bake for about 40-50 minutes or until the potatoes are almost tender.
- Remove the foil and sprinkle with additional cup of cheese and bake for another 20 minutes or so until the sauce is bubbly and the potatoes are soft.
This recipe is originally adapted from Yellow Bliss Road. The cheesy scalloped potatoes were first posted on June 19, 2012. The photos and text were updated on March 3, 2023.
C boyd says
Can this dish be made the day before?
Aimee Berrett says
I think it should be fine made ahead of time, but the one time I did this my potatoes let off a lot of water sitting in the fridge, so after you slice them dry them as well as you can with paper towels to get the extra moisture out!
six sisters says
We think the picture is great! We are drooling! Thanks for sharing this great cheesy potato recipe! We are so glad that you linked up to our “Strut Your Stuff Saturday”. Please come back again really soon! Thanks! -The Sisters
I love potatoes, they are tasty & there are tons of great recipes using potatoes.
This recipe is very tasty. Yum.
Yum! Nothing better than cheesy potatoes!
Aren’t potatoes and cheese one of the best combinations ever? Like peanut butter and chocolate. There is simply nothing better.