Indulgent, rich and super cheesy, these easy scalloped potatoes are a must make side dish. Simple to make, sliced potatoes are smothered in a cheesy and creamy sauce and then baked to gooey perfection. This classic recipe is always a crowd pleaser.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
There is never a bad time for some indulgent cheesy scalloped potatoes! They are perfect for special occasions like Easter, Thanksgiving and Christmas, but honestly, I love to make these whenever I get the chance!
Made with three types of cheese (cheddar, gouda and parmesan) this is one cheesy and delicious side dish. The cream sauce is wonderfully seasoned and perfectly rich, and the sliced potatoes come out so tender.
Baked in the oven, the cooking time is totally hands off, and they are easy to prep with just a few basic ingredients. Find out why this recipe is a favorite with my family!
Be sure to try my Garlic Mashed Potatoes and Air Fryer Baked Potatoes too!
How to make cheesy scalloped potatoes
- Gather your ingredients.
- Preheat oven to 350 degrees Fahrenheit. In a small saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour.
- Slowly whisk in the milk. Once the milk is warm, stir in ½ cup of cheddar, ½ cup gouda, and the Parmesan. Then stir in the garlic powder, dried mustard, salt, and pepper.
- Layer half the potatoes in a greased 2-quart baking dish. Pour half the cheese sauce over the potatoes. Then layer the other half of the potatoes and top with the remaining cheese sauce Sprinkle with the rest of the shredded gouda and cheddar cheese.
- Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes. The total bake time is about 1 hour.
- Once done, remove and allow to rest for 10-15 minutes before serving.
What are the best potatoes to use?
Without doubt, to make scalloped potatoes you need to use a starchy variety of potato. I love to use Yukon Gold and Russets will work well too. When baked in the cheesy creamy sauce, the potato slices get wonderfully tender and fluffy. If you use waxy potatoes like reds, they will remain fairly firm.
Can you make them ahead of time?
If you are planning to serve these cheesy scalloped potatoes as part of a big feast, then making them ahead of time is a great option. You can prep the whole dish an hour or two before you are ready to bake and keep covered in the fridge. I don't recommend you do this too early as the potatoes will start to brown.
You can bake the whole dish up to 2 days ahead of time and reheat it in the oven at 350F for 15 to 20 minutes. Cover with foil so that the cheese doesn't burn.
What's the best way to slice the potatoes?
For the best texture, the potatoes should be thinly and evenly sliced.I like to use a mandolin for speed and ease, though you can cut them by hand too.
What do you serve them with?
These cheesy scalloped potatoes are great with chicken, beef, seafood and pretty much anything! Try them with these favorite recipes:
Recipe Notes and Tips
- Stir the sauce together using a whisk. This will quickly help the dry ingredients to incorporate into the milk.
- The potatoes should be sliced as finely as possible. Thicker sliced potatoes will take longer to cook through.
- Add more salt to taste if desired
- Check the potatoes for doneness around the 45-minute mark. If they are not tender, cover the potatoes with foil and continue to bake until tender.
More Side Dish Recipes
Cheesy Scalloped Potatoes
Ingredients
- 2.5 pounds Yukon gold potatoes peeled and thinly sliced
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup sharp cheddar divided
- 1 cup gouda divided
- ½ cup grated Parmesan
- ½ teaspoon garlic powder
- ½ teaspoon dried mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350F. In a small saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour.
- Slowly whisk in the milk. Once the milk is warm, stir in ½ cup of cheddar, ½ cup gouda, and the Parmesan. Then stir in the garlic powder, dried mustard, salt, and pepper.
- Layer half the potatoes in a greased 2-quart baking dish. Pour half the cheese sauce over the potatoes. Then layer the other half of the potatoes and top with the remaining cheese sauce Sprinkle with the rest of the shredded gouda and cheddar cheese.
- Cover with foil and bake for 45 minutes. Then remove foil and bake for an additional 15 minutes.
- Once done, remove and allow to rest for 10-15 minutes before serving.
Notes
- Stir the sauce together using a whisk. This will quickly help the dry ingredients to incorporate into the milk.
- The potatoes should be sliced as finely as possible. Thicker sliced potatoes will take longer to cook through.
- Add more salt to taste if desired
- Check the potatoes for doneness around the 45-minute mark. If they are not tender, cover the potatoes with foil and continue to bake until tender.
Vanessa says
Do you bake this dish covered or uncovered?
Tanya says
Great question. In order for the cheese not to get too dark, I recommend covering for the first 45 minutes and then bake uncovered for the last 15. I'll make sure to update that in the instructions.
Margaret Osborne says
can the cheesy scalloped potatoes be made and frozen before cooking or is it better to bake, cook, freeze and reheat?
Tanya says
Hi Margaret, I don't have experience with freezing this particular dish. However, I would bake, cool, freeze. When ready, I would thaw in the fridge, then reheat, covered.
Martha Anderson says
Your recipes are very easy to follow. I enjoy the fact you put the amount of carbs each of your best recipes. I do enjoy reading the before information and after information of the recipe. I think you’re great I love my forking life.
Tanya says
Thank you so much Martha! I really appreciate the feedback.