Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

Indulge in layers of tender potatoes baked in a rich, creamy cheese sauce. This classic side dish is perfect for family gatherings or holiday feasts.


  • Potatoes: 4 large russet potatoes, peeled and thinly sliced
  • Butter: 3 tablespoons
  • Flour: 3 tablespoons
  • Milk: 2 cups
  • Heavy Cream: 1 cup
  • Cheddar Cheese: 2 cups shredded (sharp cheddar works well)
  • Parmesan Cheese: 1/2 cup grated
  • Garlic: 2 cloves, minced
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Onion: 1 medium, finely chopped
  • Paprika: 1/2 teaspoon (optional, for garnish)
  • Fresh Parsley: 2 tablespoons chopped (optional, for garnish)


  1. Preheat Oven:
  • Preheat your oven to 375°F (190°C).
  1. Prepare the Potatoes:
  • Peel and thinly slice the potatoes. A mandoline slicer can help achieve uniform slices.
  1. Make the Cheese Sauce:
  • In a medium saucepan, melt the butter over medium heat.
  • Add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-4 minutes.
  • Stir in the flour and cook for about 1 minute, until the mixture is bubbly and golden.
  • Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
  • Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
  • Remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese and all the Parmesan cheese. Season with salt and black pepper.
  • Stir until the cheese is completely melted and the sauce is smooth.
  1. Assemble the Dish:
  • In a greased 9×13-inch baking dish, arrange half of the potato slices in an even layer.
  • Pour half of the cheese sauce over the potatoes, spreading it evenly.
  • Add the remaining potato slices on top.
  • Pour the rest of the cheese sauce over the second layer of potatoes, ensuring all slices are covered.
  1. Bake:
  • Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
  • Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  • Return the dish to the oven and bake, uncovered, for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
  1. Garnish and Serve:
  • Let the scalloped potatoes cool for a few minutes before serving.
  • Garnish with a sprinkle of paprika and fresh parsley, if desired.


  • Variations: Add cooked bacon, ham, or sautéed mushrooms between the potato layers for extra flavor.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake as directed when ready to serve.

Enjoy your delicious, cheesy scalloped potatoes!

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