There’s something so comforting about layers of tender potatoes swimming in a rich, creamy, cheesy sauce. That’s exactly why I’m excited to share this Easy Cheesy Scalloped Potatoes Recipe—it’s the perfect combo of simple ingredients coming together for a dish that just feels like home on a plate.
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Why You'll Love This Recipe
This recipe is such a winner in my kitchen because it’s straight-up forgiving and endlessly tasty. I’ve made it dozens of times, tweaking little bits, and it always turns out creamy, cheesy, and oh-so-satisfying.
- Simple Ingredients: You don’t need a long shopping list; just potatoes, cheese, milk, and a few pantry staples make a real crowd-pleaser.
- Easy Prep: The steps are straightforward—slicing, making a quick cheese sauce, layering, and baking. Nothing intimidating here.
- Flexible Cheese Options: I love using Gruyere and white cheddar, but you can mix and match to suit your taste or what’s in the fridge.
- Golden, Bubbling Perfection: That crispy, golden brown top with gooey cheesy layers underneath? It really is a showstopper.
Ingredients & Why They Work
Each ingredient in this Easy Cheesy Scalloped Potatoes Recipe plays a starring role. Choosing Yukon Gold potatoes means you get a perfect balance between creamy flesh and sturdy texture that holds the layers well. The cheese mix creates the depth and melty goodness we’re after. Let’s break down why these ingredients come together so well.
- Yukon Gold Potatoes: Their creamy texture and thin skin add natural flavor and a pretty golden hue—you don’t even need to peel them!
- Whole Milk: Provides richness without being too heavy; it blends beautifully with the butter and cheese.
- Gruyere Cheese: Adds a nutty, slightly sweet flavor and melts smoothly for silky sauce texture.
- White Cheddar Cheese: Gives sharpness and depth, balancing the richness perfectly.
- Butter: Essential for that perfect roux base, which thickens and enriches your sauce.
- Flour: Combines with butter to create a classic thickening agent for the sauce.
- Garlic Powder & Onion Powder: These spices boost savory flavor subtly without overpowering.
- Paprika: Adds gentle warmth and a beautiful color to the sauce.
- Freshly Cracked Black Pepper & Kosher Salt: Key for seasoning—don't skip these!
- Fresh Thyme (optional): A bright, herbaceous garnish that elevates the dish at serving time.
Make It Your Way
I like to switch up my cheese blend sometimes—adding a little Parmesan for extra golden crust or throwing in some smoked gouda for a twist. You should totally play around with it; that’s part of the fun!
- Vegetarian Version: This recipe is naturally vegetarian but feel free to add cooked mushrooms or caramelized onions for extra heartiness—I've tried both and loved how they add depth.
- Dairy-Free Twist: Use a blend of non-dairy milks and plant-based cheeses, but keep in mind the sauce texture might change slightly.
- Herb Variations: Besides thyme, rosemary or chives bring fresh notes—grab what’s fresh from your garden or market.
Step-by-Step: How I Make Easy Cheesy Scalloped Potatoes Recipe
Step 1: Thinly Slice Your Potatoes
Get your mandolin ready—a real time and effort saver! I slice my Yukon Gold potatoes to about ⅛ inch thick. Thin slices cook evenly and soak up that cheesy sauce. Don’t worry about peeling; the skins add beautiful texture and flavor once baked.
Step 2: Prep the Cheese Sauce
In a medium skillet, melt butter over medium heat, then whisk in the flour until you get a smooth paste—this is your roux. Slowly whisk in whole milk so the mixture thickens. Next, add the shredded Gruyere and cheddar bits slowly, letting the cheese melt fully before adding more. Finally, season with garlic powder, onion powder, paprika, salt, and freshly cracked pepper. This sauce is the soul of your dish—watch it thicken and become silky!
Step 3: Layer and Assemble
Grease a large 9x13 baking dish and arrange your potato slices neatly at the bottom. Pour that cheesy goodness sauce over the potatoes, making sure to drizzle on the edges so every slice gets coated. It’s messy, but so worth it!
Step 4: Bake and Brown
Cover with foil and bake at 350°F for 30 minutes—it helps steam the potatoes to tender perfection. Then, remove the foil and bake for another 30 minutes so the top turns a glorious golden brown and bubbly. You’ll want to watch it in the final minutes so it doesn’t overbrown.
Step 5: Garnish and Serve
Once out of the oven, I sprinkle fresh thyme over the top. It adds just that little pop of color and herbaceous freshness that cuts through the richness. Serve immediately while warm and enjoy every comforting bite.
Top Tip
Over the years, I’ve learned a few essential tips for nailing this Easy Cheesy Scalloped Potatoes Recipe every single time. These little tweaks really make the difference between 'just okay' and 'wow, my family is asking for seconds.'
- Use a Mandolin for Uniform Slices: This ensures all potato slices cook evenly—the last thing you want are crispy edges with raw centers.
- Shred Cheese Yourself: Pre-shredded cheese often has anti-caking agents that affect how it melts, so block cheese is your best bet for a smooth, creamy sauce.
- Don’t Skip Seasoning: The right balance of salt, pepper, and paprika makes your cheese sauce sing with flavor.
- Watch the Last 10 Minutes: Keep an eye on the bake so the top crisps up perfectly without burning.
How to Serve Easy Cheesy Scalloped Potatoes Recipe
Garnishes
I’m a fan of fresh herbs—thyme is my go-to for a rustic touch, but finely chopped chives or parsley also work great. A light sprinkle of extra shredded cheese or parmesan just before the last bake adds a golden crust that's irresistible.
Side Dishes
This dish is a perfect partner for juicy roasted chicken, grilled pork chops, or as a comforting side with a simple green salad to balance out the richness. At holiday dinners, I love serving it alongside glazed carrots and Brussels sprouts.
Creative Ways to Present
For special occasions, I’ve layered this recipe in individual ramekins to create personal servings—which also helps with presentation and portion control. Another favorite is adding a sprinkle of crispy pancetta on top just before serving for a savory crunch that guests rave about.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers covered tightly in the fridge for up to 3 days. Reheat gently to keep that creamy texture intact—you don’t want it drying out.
Freezing
This recipe freezes well if you want to prep ahead. Freeze in an airtight container before baking or after cooling post-bake. When ready, thaw overnight in the fridge and bake until bubbly again.
Reheating
Reheat leftovers covered with foil at 325°F for 20-25 minutes, checking to ensure it heats evenly. If the top loses some crispness, pop it under the broiler for a minute or two—but watch closely!
Frequently Asked Questions:
You can, but Yukon Gold is ideal because they hold their shape and create a creamy texture without falling apart. Russets tend to be fluffier and might make the dish a bit dense.
No peeling required! Leaving the skin on adds fiber, nutrients, and a beautiful golden crust once baked. Just be sure to wash the potatoes well before slicing.
Absolutely! You can assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Just add extra baking time if it’s going in cold.
Sprinkling a little extra shredded cheese or parmesan on top before the final uncovered bake works wonders. Also, keeping the oven temperature steady and watching in the last 10 minutes helps you get that perfect golden crust.
Final Thoughts
Honestly, this Easy Cheesy Scalloped Potatoes Recipe has become a go-to comfort food for me because it’s just so reliable and dreamy to eat. I hope you enjoy making it as much as I do and that it finds a spot on your dinner table (and in your heart!) for many cozy meals ahead.
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Easy Cheesy Scalloped Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made with Gruyere and white cheddar. Perfectly seasoned with garlic, onion powder, and paprika, this comforting side dish is finished with a golden brown crust and optionally garnished with fresh thyme.
Ingredients
Potatoes
- 10 - 12 large Yukon Gold potatoes, sliced to ⅛ inch thick (4 lbs)
Cheese Sauce
- 2 cups whole milk
- 1 cup shredded Gruyere cheese
- 1 cup shredded white cheddar cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoons kosher salt
Garnish
- Fresh thyme (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F. Grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray.
- Layer potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the baking dish, either vertically or horizontally as preferred.
- Make roux: In a medium skillet over medium heat, melt the butter. Add the flour and whisk constantly for one minute until smooth and lump-free.
- Add milk: Slowly pour the milk into the roux while whisking continuously to combine and form a creamy sauce.
- Melt cheese into sauce: Gradually add the shredded Gruyere and white cheddar cheese in small handfuls, whisking after each addition until the cheese is melted and fully incorporated.
- Season sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper into the cheese sauce.
- Assemble casserole: Pour the cheese sauce evenly over the layered potatoes, making sure to coat the sides as well.
- Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the oven for 30 minutes.
- Bake uncovered: Remove the aluminum foil and continue baking uncovered for an additional 30 minutes or until the top is bubbly and golden brown.
- Garnish and serve: If desired, sprinkle fresh thyme on top before serving immediately while warm.
Notes
- Use a mandolin to slice potatoes thinly and evenly for best results.
- No need to peel potatoes; the skin adds fiber and helps create a golden crust.
- Shred your own cheese from blocks for a smoother cheese sauce, avoiding anti-caking agents found in pre-shredded cheese.
- For an extra golden crust, sprinkle additional cheese or Parmesan on top before baking uncovered.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
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