These cheesy scalloped potatoes feature thin layers of tender potatoes coated in a rich garlic cream sauce with melted cheddar and Parmesan.
The casserole is baked covered until the potatoes become tender, then uncovered to create a bubbling, golden cheese topping. It pairs especially well with glazed ham, roast turkey, chicken or beef.
Prepare it for Christmas, Easter, Thanksgiving or a comforting Sunday dinner.
Why You’ll Love These Scalloped Potatoes
- Rich, creamy garlic sauce.
- Thin, tender potato layers.
- Golden melted cheese topping.
- Ideal with glazed ham.
- Suitable for holiday dinners.
- Can be partially prepared ahead.
- Feeds a family or gathering.
- Made with accessible ingredients.
- Easy to customise with herbs or bacon.
- Attractive presentation in a casserole dish.
Ingredients You’ll Need
- 3 pounds Yukon Gold or russet potatoes.
- 4 tablespoons unsalted butter.
- 1 small yellow onion, finely chopped.
- 3 garlic cloves, minced.
- ¼ cup all-purpose flour.
- 2 cups whole milk.
- 1 cup heavy cream.
- 1 teaspoon salt.
- ½ teaspoon ground black pepper.
- ½ teaspoon dried thyme.
- ¼ teaspoon ground nutmeg, optional.
- 2 cups freshly grated sharp cheddar cheese, divided.
- ½ cup freshly grated Parmesan cheese, divided.
- 1 tablespoon chopped fresh parsley or chives.
Ingredient Notes
Potatoes: Yukon Gold potatoes hold their shape while developing a creamy texture. Russet potatoes create a softer, starchier casserole.
Butter: Forms the base of the sauce and adds richness.
Onion: Finely chopped onion adds savoury flavour without creating large pieces between the potato layers.
Garlic: Freshly minced garlic complements the cheese and cream.
Flour: Thickens the sauce so it coats the potato slices.
Milk and cream: Whole milk keeps the sauce pourable, while cream adds richness.
Cheddar: Sharp cheddar provides stronger flavour. Grate it from a block for smoother melting.
Parmesan: Adds saltiness and encourages a golden top.
Thyme: Adds gentle herbal flavour. Fresh thyme leaves can be substituted.
What Are the Best Potatoes for Scalloped Potatoes?
Yukon Gold Potatoes
Yukon Gold potatoes have a naturally buttery flavour and maintain neat layers after baking.
Russet Potatoes
Russets contain more starch. They soften considerably and help thicken the sauce but may create less defined layers.
Red Potatoes
Red potatoes hold their shape well but can remain firmer and waxier than Yukon Gold or russet potatoes.
For the best balance between tenderness and structure, use Yukon Gold potatoes.
How Thin Should You Slice the Potatoes?
Slice the potatoes approximately ⅛ inch thick.
Uniform slices are essential because thick or uneven pieces may remain firm while thinner pieces overcook.
A mandoline produces the most consistent slices. If using one, follow its safety instructions and always use the hand guard.
A sharp chef’s knife also works.
How to Make Cheesy Scalloped Potatoes
Step 1: Prepare the Oven and Dish
Preheat the oven to 375°F.
Grease a 9 × 13-inch baking dish generously with butter.
Place the dish on a rimmed baking sheet to catch any sauce that bubbles over.
Step 2: Slice the Potatoes
Peel the potatoes or leave the thin skins attached according to preference.
Slice them evenly to approximately ⅛ inch thick.
Do not soak the slices in water because the natural starch helps bind the sauce.
Step 3: Cook the Onion
Melt the butter in a medium saucepan over medium heat.
Add the chopped onion and cook for approximately 4–5 minutes, until soft and translucent.
Add the garlic and cook for another 30 seconds.
Step 4: Make the Roux
Sprinkle the flour over the butter and vegetables.
Whisk or stir continuously for approximately 1–2 minutes.
The mixture should look smooth and lightly bubbling without becoming dark.
Step 5: Add the Milk and Cream
Gradually add the milk while whisking continuously.
Add the cream and continue whisking until smooth.
Bring the sauce to a gentle simmer.
Step 6: Season and Thicken the Sauce
Add the salt, black pepper, thyme and optional nutmeg.
Cook for approximately 4–6 minutes, stirring frequently, until the sauce lightly coats the back of a spoon.
Remove the saucepan from the heat.
Step 7: Add the Cheese
Reserve approximately ½ cup of cheddar and ¼ cup of Parmesan for the topping.
Add the remaining cheese gradually to the warm sauce.
Stir until melted and smooth.
Avoid boiling the sauce after adding the cheese because excessive heat can make it grainy.
Step 8: Assemble the Casserole
Arrange approximately one-third of the sliced potatoes in overlapping rows inside the baking dish.
Spoon one-third of the cheese sauce evenly over the potatoes.
Repeat the layers twice more, finishing with sauce.
Gently press the potatoes down so most of the slices contact the sauce.
Step 9: Bake Covered
Cover the dish tightly with aluminium foil.
Bake at 375°F for approximately 45 minutes.
The covered baking stage traps steam and helps cook the potato layers evenly.
Step 10: Add the Cheese Topping
Carefully remove the foil.
Sprinkle the reserved cheddar and Parmesan over the surface.
Return the casserole to the oven uncovered.
Step 11: Bake Until Golden
Bake for another 30–40 minutes, until:
- The sauce is bubbling.
- The top is golden.
- A sharp knife passes easily through the centre.
- The potato slices are completely tender.
If the topping browns before the potatoes are tender, cover it loosely with foil.
Step 12: Rest Before Serving
Remove the casserole from the oven.
Allow it to rest for 15–20 minutes.
The sauce will thicken as it cools, making the potatoes easier to serve.
Garnish with parsley or chives.
Tips for Perfect Scalloped Potatoes
Slice the Potatoes Evenly
Consistent slices cook at the same rate. A mandoline is useful, but a sharp knife works when used carefully.
Do Not Rinse Away the Starch
The potatoes’ natural starch helps the sauce thicken and cling to the layers.
Make the Sauce Separately
Preparing a thickened sauce before assembly creates more reliable results than pouring plain milk over raw potatoes.
Grate Your Own Cheese
Pre-grated cheese often contains anti-caking ingredients that can affect melting.
Cover During the First Bake
Trapped steam is important for tenderising the potatoes.
Test the Centre
Insert a knife into the centre rather than checking only the edges, which cook faster.
Allow the Casserole to Rest
Serving immediately can cause the sauce to run across the plate.
Scalloped Potatoes Versus Potatoes Au Gratin
Traditional scalloped potatoes are made with sliced potatoes and cream sauce, usually without cheese.
Potatoes au gratin normally include cheese and may also contain breadcrumbs.
However, the terms are frequently used interchangeably, especially for recipes containing both cream sauce and cheese.
This recipe combines the creamy layers of scalloped potatoes with the cheesy topping associated with potatoes au gratin.
Easy Scalloped Potato Variations
Garlic Parmesan Scalloped Potatoes
Increase the garlic and replace some of the cheddar with additional Parmesan.
Ham and Scalloped Potatoes
Add approximately two cups of diced cooked ham between the potato layers.
Bacon Scalloped Potatoes
Sprinkle cooked, crumbled bacon between the layers and over the top.
Gruyère Scalloped Potatoes
Replace part or all of the cheddar with grated Gruyère for a nutty flavour.
Scalloped Potatoes With Caramelised Onions
Slowly cook sliced onions until golden and layer them between the potatoes.
Herb Scalloped Potatoes
Add fresh rosemary, thyme, parsley or chives to the sauce.
Spicy Cheesy Potatoes
Add cayenne pepper, chilli flakes or chopped jalapeño.
Gluten-Free Scalloped Potatoes
Use an appropriate gluten-free flour blend or a tested cornstarch-thickened sauce.
What to Serve With Cheesy Scalloped Potatoes
Serve them with:
- Brown sugar glazed ham.
- Herb butter roast turkey.
- Roast chicken.
- Pork tenderloin.
- Roast beef.
- Meatloaf.
- Roasted green beans.
- Honey glazed carrots.
- Garlic Parmesan Brussels sprouts.
- Green bean casserole.
- Homemade dinner rolls.
- Fresh garden salad.
For Christmas or Easter dinner, serve them with Brown Sugar Glazed Ham, Honey Glazed Carrots, Easy Roasted Green Beans and Homemade Dinner Rolls.
Can You Make Scalloped Potatoes Ahead?
Yes. For the best texture, partially bake the assembled casserole rather than storing raw potatoes in the sauce for an extended period.
Bake it covered for approximately 45 minutes.
Allow it to cool, cover tightly and refrigerate for up to 24 hours.
When ready to serve, allow the cold glass or ceramic dish to warm slightly while the oven preheats. Avoid exposing a cold dish to sudden extreme temperature changes.
Add the reserved cheese and finish baking until the centre is hot and the potatoes are tender.
A chilled casserole will require additional cooking time.
How to Prevent Sliced Potatoes From Browning
Assemble the casserole soon after slicing the potatoes.
Do not store exposed slices at room temperature.
Although soaking potatoes in water prevents discolouration, it also removes starch needed for the sauce. If soaking is unavoidable, drain and dry the slices thoroughly before assembly.
How to Store Leftovers
Allow the casserole to cool slightly.
Transfer leftovers to an airtight container or cover the dish tightly.
Refrigerate within two hours and use within 3–4 days.
Can You Freeze Scalloped Potatoes?
Yes, but dairy sauces and potatoes may change texture after freezing.
Cool the baked casserole completely and divide it into portions.
Freeze in airtight containers for up to two months for best quality.
Thaw overnight in the refrigerator before reheating.
How to Reheat Scalloped Potatoes
In the Oven
Place the potatoes in a covered baking dish.
Reheat at 350°F until thoroughly hot.
Remove the cover during the final minutes to refresh the cheese topping.
In the Microwave
Heat individual portions in short intervals until hot.
The microwave is convenient, although the top will remain soft.
Frequently Asked Questions
Why are my scalloped potatoes still hard?
The slices may be too thick, the dish may not have been covered tightly or it may need additional baking time. Continue baking until a knife passes easily through the centre.
Why did the sauce separate?
The oven may have been too hot, the cheese may have been boiled or the sauce may contain too much fat relative to its thickener.
Why are my scalloped potatoes watery?
The sauce may not have been thickened sufficiently, the potatoes may have released excess water or the casserole may need to rest before serving.
Can I use pre-shredded cheese?
Yes, but freshly grated cheese usually melts more smoothly.
Do I need to peel the potatoes?
No. Thin-skinned Yukon Gold potatoes may be left unpeeled after thorough washing.
Can I use only milk?
Yes, but the sauce will be less rich. Whole milk produces better results than lower-fat milk.
Can I add cooked ham?
Yes. Add diced cooked ham between the potato layers for a complete main dish.
How do I know when the potatoes are ready?
Insert a sharp knife into the centre. It should pass through the layers without resistance.
Cheesy Scalloped Potatoes Recipe Card
Preparation time: 25 minutes
Cooking time: Approximately 1 hour 20 minutes
Resting time: 15–20 minutes
Total time: Approximately 2 hours
Servings: 10
Course: Side Dish
Cuisine: American
Method: Baking
Ingredients
- 3 pounds Yukon Gold or russet potatoes.
- 4 tablespoons unsalted butter.
- 1 small yellow onion, finely chopped.
- 3 garlic cloves, minced.
- ¼ cup all-purpose flour.
- 2 cups whole milk.
- 1 cup heavy cream.
- 1 teaspoon salt.
- ½ teaspoon black pepper.
- ½ teaspoon dried thyme.
- ¼ teaspoon nutmeg, optional.
- 2 cups grated sharp cheddar, divided.
- ½ cup grated Parmesan, divided.
- 1 tablespoon chopped parsley or chives.
Instructions
- Preheat the oven to 375°F.
- Grease a 9 × 13-inch baking dish.
- Slice the potatoes approximately ⅛ inch thick.
- Melt the butter in a saucepan.
- Cook the onion for 4–5 minutes.
- Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1–2 minutes.
- Gradually whisk in the milk and cream.
- Add the seasonings.
- Simmer until the sauce lightly coats a spoon.
- Remove the saucepan from the heat.
- Reserve some cheddar and Parmesan for the topping.
- Stir the remaining cheese into the sauce.
- Layer one-third of the potatoes in the baking dish.
- Add one-third of the sauce.
- Repeat twice, finishing with sauce.
- Cover tightly with foil.
- Bake for 45 minutes.
- Remove the foil and add the reserved cheese.
- Bake uncovered for another 30–40 minutes.
- Confirm that the potatoes are completely tender.
- Rest for 15–20 minutes.
- Garnish and serve.
Recipe Notes
- Slice the potatoes evenly.
- Do not rinse away their natural starch.
- Grate cheese from a block for smoother melting.
- Keep the dish covered during the first baking stage.
- Test the centre for tenderness.
- Test the complete recipe before confirming the exact cooking time and yield.