Easy Cheesy Scalloped Potatoes Recipe | Classic Comfort Food
Make cheesy scalloped potatoes with this easy recipe. Tender potato slices layered with creamy cheese sauce and baked golden brown. A comforting side dish perfect for holidays or family meals.
Equipment
- Mandoline or sharp knife for slicing
- Saucepan (for sauce)
- 9×13” baking dish
- Whisk
- Measuring cups & spoons
Ingredients
For Potatoes
- 3 lbs Russet or Yukon Gold potatoes
- Salt and black pepper
- 2 tbsp butter
For Sauce
- 2 cups milk or cream
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp flour (for thickening)
- 2 cups shredded cheese (cheddar, parmesan, or gruyère)
Optional Flavor Boosters
- Pinch of nutmeg
- ½ cup cooked bacon bits
- Fresh herbs (thyme, parsley)
- Sliced jalapeños for spice
Instructions
- Slice Potatoes – Cut into thin, even rounds (about ⅛ inch).
- Make Sauce – In a saucepan, melt butter. Add onion and garlic, cook until fragrant. Stir in flour, then whisk in milk or cream. Simmer until thickened. Remove from heat and stir in cheese until smooth. Season with salt, pepper, and nutmeg.
- Layer Dish – Grease baking dish. Arrange potatoes in layers, spoon sauce over each layer. Repeat until all ingredients are used. Top with extra cheese.
- Bake – Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake another 20–30 minutes until potatoes are tender and top is golden.
- Rest & Serve – Let rest 10 minutes before serving.
Notes
- Make-Ahead: Assemble ahead, refrigerate overnight, and bake before serving.
- Variations: Try bacon and cheddar, Gruyère with nutmeg, or jalapeño for spice.
- Serving Idea: Pair with roast beef, ham, or turkey.
- Storage: Keeps 3–4 days in fridge; baked portions freeze up to 2 months.
- Holiday Tip: Double the recipe for large gatherings—it’s always the first dish to disappear!