Name: Scalloped Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min

Scalloped Potatoes

There are few side dishes that feel as comforting as homemade scalloped potatoes fresh from the oven. As they bake, layers of thinly sliced potatoes soak up a rich cheddar cheese sauce, creating a bubbling, golden casserole that’s impossible to resist.

The kitchen fills with the cozy aroma of melted cheese and buttery potatoes, and before long, you have a side dish that’s creamy, hearty, and perfect for sharing. Every forkful is packed with tender potatoes and rich, cheesy flavor.

I make this recipe whenever I want a dependable side for holiday dinners or cozy family meals. It uses simple ingredients, comes together with very little effort, and pairs beautifully with everything from roasted turkey to weeknight chicken or beef.

Why You’ll Love This Recipe

This is one of those classic recipes that never disappoints. Here’s why it deserves a spot on your table:

Rich, creamy layers of potatoes and cheddar cheese in every bite.
Simple ingredients that are easy to find and budget-friendly.
Perfect for holidays or Sunday dinners, yet easy enough for any night of the week.
Made with a homemade cheese sauce for classic, from-scratch flavor.
Golden, bubbly, and comforting, with tender potatoes every time.
A crowd-pleasing side dish that pairs well with almost any main course.

Ingredients You Will Need

These scalloped potatoes come together with just a handful of everyday ingredients, but each one plays an important role in creating the rich, creamy texture and classic flavor.

Potatoes – Yukon Gold or Russet potatoes both work well here. Yukon Golds become extra creamy, while Russets create soft, tender layers that soak up the cheese sauce beautifully.
Butter – Forms the base of the homemade cheese sauce and adds rich, buttery flavor.
Flour – Combined with the butter to create a roux, which thickens the sauce as it cooks.
Milk – Gives the sauce its smooth, creamy consistency without making it too heavy.
Salt – Brings out the natural flavor of the potatoes and balances the richness of the cheese.
Cayenne Pepper – Just a small dash adds subtle warmth and enhances the overall flavor without making the dish spicy.
Sharp Cheddar Cheese – The star ingredient. Sharp cheddar melts into a creamy sauce while adding bold, cheesy flavor throughout the casserole. A little extra on top creates a beautifully golden finish.
Paprika – Sprinkled over the top before baking to add color and a hint of smoky flavor.

Best Potatoes for Scalloped Potatoes

Yukon Gold Potatoes – My favorite choice because they have a naturally buttery flavor and creamy texture that holds up well during baking.
Russet Potatoes – Another excellent option. They become extra tender in the oven and absorb the rich cheese sauce, making every bite incredibly comforting.

Step-by-Step Instructions

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 1.5-quart baking dish (an 8×8-inch or 9×9-inch dish works perfectly) to prevent the potatoes from sticking.

Step 2: Make the Cheese Sauce

In a small saucepan, melt the butter over medium heat. Stir in the flour until smooth, then slowly whisk in the milk. Add the salt and cayenne pepper, whisking until everything is well combined.

Step 3: Cook Until Smooth

Continue cooking the sauce over low heat, whisking occasionally, until it thickens and comes to a gentle boil. Reduce the heat, then stir in 1 cup of the shredded sharp cheddar cheese until completely melted and smooth.

Step 4: Layer the Potatoes

Arrange half of the thinly sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and the rest of the cheese sauce, making sure the layers are evenly covered.

Step 5: Add the Topping

Sprinkle the remaining ½ cup of cheddar cheese over the top. Finish with a light dusting of paprika for extra color and a subtle hint of flavor.

Step 6: Bake Until Golden

Bake the casserole uncovered for about 1 hour, or a little longer if needed, until the potatoes are fork-tender and the cheese is melted, bubbly, and lightly golden on top.

Step 7: Rest and Serve

Let the scalloped potatoes rest for 5 to 10 minutes before serving. This allows the creamy cheese sauce to thicken slightly, making the casserole easier to serve while keeping every bite rich, cheesy, and delicious.

Scalloped Potatoes

These creamy scalloped potatoes are a timeless comfort food made with tender layers of thinly sliced potatoes and a rich homemade cheddar cheese sauce. With simple pantry staples and easy preparation, this dish is a delicious addition to holiday dinners, family gatherings, or any meal that calls for a hearty side.

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Course: Side Dish

Cuisine: American

Keyword: Scalloped Potatoes

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Notes

Ingredients

4 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds, more or less)
3 tablespoons butter
3 tablespoons flour
1½ cups milk
1 teaspoon salt
1 dash cayenne pepper
1½ cups grated sharp cheddar cheese, divided
Paprika

Equipment

8x8-inch baking dish (a 9x9-inch dish also works)
Mandoline slicer (optional, for evenly sliced potatoes)

Instructions

Heat the oven to 350°F. Lightly grease a 1.5-quart baking dish.
In a small saucepan, melt the butter over medium heat. Stir in the flour until combined.
Slowly whisk the milk into the flour mixture. Add the salt and cayenne pepper.
Continue cooking over low heat, whisking occasionally, until the sauce becomes smooth and reaches a gentle boil.
Lower the heat and mix in 1 cup of the grated cheddar cheese until melted.
Arrange half of the sliced potatoes in the prepared baking dish. Spoon half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and the rest of the cheese sauce.
Scatter the remaining ½ cup of cheddar cheese over the top and lightly sprinkle with paprika.
Bake uncovered for about 1 hour, or longer if needed, until the potatoes are tender when pierced with a fork.

Notes

If preparing a double batch, use a 9x13-inch baking dish.

Nutrition

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1. Can I slice the potatoes ahead of time?

Yes, you can slice the potatoes in advance to save time. Keep them covered in cold water until you’re ready to assemble the dish, then drain and pat them dry before layering. This helps prevent the potatoes from turning brown.

2. Why are my scalloped potatoes still firm after baking?

The potatoes may need more time in the oven, especially if the slices are thicker. For the best results, slice the potatoes thinly and evenly so they cook at the same rate. Bake until a fork slides easily through the center.

3. Can I make scalloped potatoes without a mandoline slicer?

Absolutely! A mandoline makes the job quicker and creates perfectly even slices, but a sharp knife works just as well. The key is keeping the slices as uniform as possible for even cooking.

4. Can I prepare this recipe ahead of time?

Yes! You can assemble the scalloped potatoes a few hours ahead, cover them, and store them in the refrigerator until you’re ready to bake. If baking straight from the fridge, add a little extra time to make sure the potatoes become tender.

5. Can I use a different type of cheese?

Yes, you can switch up the cheese if you like. Sharp cheddar gives this recipe its classic flavor, but you can also try cheeses that melt well, such as Gruyère, Monterey Jack, or a cheddar blend for a slightly different twist.