Ultra-creamy, deeply cheesy, and irresistibly golden on top—these Cheesy Scalloped Potatoes are the ultimate comfort side for holidays and cozy dinners alike. Thin-sliced potatoes are layered with a luscious garlic cream and plenty of cheddar and Gruyère, then baked until the edges bubble and the top turns bronzed and crisp. They’re elegant enough for a special occasion, yet easy enough to pull off on a weeknight with a roast chicken or seared steak.
The secret to perfect texture is threefold: slice the potatoes evenly, gently par-cook them in a seasoned cream so every layer is flavorful, and bake low-to-moderate until tender before finishing hot for that signature golden crust. The result? Fork-tender layers that stay stacked, a silky sauce that never feels greasy, and a cheesy cap that crackles lightly under the spoon.
Key Ingredients & Substitutions
A short, classic ingredient list builds maximum savoriness. Here’s how to adapt based on what you have.
Potatoes: Yukon Golds offer creamy centers and hold their shape. Russets work too (starchier, extra-saucy texture). Peel or leave skins on for a rustic look.
Cream & milk: A 50/50 blend keeps the sauce rich without heaviness. Use all half-and-half in a pinch, or lighten with 2% milk + a tablespoon of butter.
Cheeses: Sharp cheddar for punch + Gruyère for melt and nutty depth. Swiss or Monterey Jack can replace Gruyère; all cheddar works if that’s what you have. Freshly grate for the smoothest melt.
Garlic & onion: Sliced onion or a pinch of onion powder adds gentle sweetness. Garlic keeps the cream savory. Sub shallot for a delicate note.
Thickener (optional): A tablespoon of flour or cornstarch stabilizes the sauce—especially helpful with Russets or if using lower-fat milk.
Seasonings: Kosher salt, black pepper, a whisper of nutmeg (classic with dairy), and fresh thyme for aroma. Paprika adds color on top.
Equipment You’ll Need
- Mandoline or sharp chef’s knife (for 1/8-inch slices)
- 3–4 quart saucepan or sauté pan
- 9×13-inch baking dish (or similar 3-quart casserole)
- Whisk and wooden spoon
- Box grater for cheese
- Foil for tenting
Flavor Variations & Add-Ins
- Bacon & chive: Fold in 1/2 cup crisp bacon crumbles; top with chives after baking.
- Gruyère–leek: Sauté 1 thinly sliced leek in 1 Tbsp butter until soft; layer with the potatoes.
- Garlic–Parmesan: Swap half the cheddar for Parmesan and add extra garlic.
- Smoky paprika: Add 1/2 tsp smoked paprika to the cream; dust a little on top before baking.
- Herb garden: Stir in 2 Tbsp chopped fresh thyme/parsley/rosemary for an aromatic twist.
- Gruyère–mushroom: Sauté 8 oz sliced cremini; tuck between layers for earthy richness.
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 2 1/2–3 pounds Yukon Gold or Russet potatoes, peeled if desired, sliced 1/8 inch thick
- 1 tablespoon unsalted butter
- 1 small yellow onion, very thinly sliced (or 1 teaspoon onion powder)
- 3–4 garlic cloves, minced
- 1 tablespoon all-purpose flour or cornstarch (optional, for stability)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole or 2% milk
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried), plus more for topping
- 2 1/2 cups freshly grated cheese (about 1 1/2 cups sharp cheddar + 1 cup Gruyère), divided
- Pinch sweet or smoked paprika (optional)
How Much Time Will You Need?
Prep/slicing: ~15 minutes. Stovetop par-cook: 10 minutes. Bake covered: 35–45 minutes. Uncover & brown: 15–20 minutes. Rest: 10–15 minutes. Total: about 1 hour 30 minutes.
Step-by-Step Instructions:
1. Heat oven & prep
Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with butter. Use a mandoline or sharp knife to slice potatoes into even 1/8-inch rounds.
2. Start the savory cream
Melt 1 Tbsp butter in a large saucepan over medium. Add onion with a pinch of salt; cook 3–4 minutes until softened. Stir in garlic 30 seconds. Sprinkle flour/cornstarch if using; whisk 30 seconds. Slowly add cream and milk, whisking smooth. Season with 1 tsp salt, pepper, nutmeg, and thyme. Bring just to a gentle simmer.
3. Par-cook the potatoes
Slide the potato slices into the hot cream. Simmer gently, stirring occasionally, 5–7 minutes until edges turn slightly translucent but centers are still firm. Off heat, stir in 1 cup of the cheese until melted.
4. Layer & assemble
Use a slotted spoon to transfer half the potatoes to the baking dish, spreading in an even layer. Spoon over half the creamy mixture. Sprinkle with 3/4 cup cheese. Repeat with remaining potatoes and cream, then top with the remaining cheese. Dust lightly with paprika if using.
5. Bake covered, then uncover to brown
Cover loosely with foil (don’t press onto cheese). Bake 35–45 minutes until a knife meets slight resistance in the center. Remove foil and bake another 15–20 minutes until the top is deeply golden and the edges bubble.
6. Rest & serve
Let stand 10–15 minutes to set for clean slices. Finish with a few thyme leaves. Serve warm alongside roast chicken, ham, steak, or a crisp green salad.
Pro Tips for Best Texture & Taste
These small moves deliver silky layers and a craveable crust.
- Even slicing matters: Consistent 1/8-inch slices cook uniformly and stack neatly.
- Par-cook in seasoned cream: Infuses flavor into every layer and prevents “watery” pockets.
- Freshly grated cheese: Pre-shredded can be grainy—blocks melt smoother and taste sharper.
- Rest before serving: The sauce thickens as it cools slightly, giving picture-perfect squares.
- Watch the browning: If the top darkens too fast, tent loosely with foil; remove for the last 5 minutes to re-crisp.
Frequently Asked Questions
Can I make Cheesy Scalloped Potatoes ahead?
Yes. Assemble and bake covered for the initial 35–40 minutes, cool, cover, and refrigerate up to 24 hours. To serve, bring to room temp, then bake uncovered at 375°F until hot and browned, about 25–30 minutes.
How do I make this gluten-free?
Skip the flour or use 1 Tbsp cornstarch instead. Ensure cheeses and other ingredients are certified GF as needed.
Can I use half-and-half only?
Absolutely. Replace the cream + milk with 3 cups half-and-half. The sauce will be rich and cohesive; keep the simmer gentle to avoid breaking.
What’s the best way to reheat leftovers?
Cover and warm at 325°F for 15–20 minutes (splash in a tablespoon of milk if needed). For re-crisped tops, uncover for the last 5 minutes or use an air fryer at 325°F for 3–5 minutes.
Can I add ham or protein?
Yes—layer in 1–1 1/2 cups diced cooked ham between the potatoes, or serve with sliced roast chicken or steak. Adjust salt slightly if using salty ham.