Cheesy scalloped potatoes

What are Scalloped Potatoes?

There’s often confusion between scalloped potatoes and potatoes au gratin. And then there’s cheesy scalloped potatoes, as you see here. Here’s what makes these dishes different:

Traditional scalloped potatoes feature thinly sliced potatoes layered in an herb-infused creamy white sauce, then baked until hot and bubbly. No cheese included.

Cheesy scalloped potatoes is made of thinly sliced potatoes, a creamy white sauce, and cheese.

Potatoes au gratin is much like cheesy scalloped potatoes, but with a crispy breadcrumb (possibly in combination with grated cheese) topping.

What You’ll Need

A gorgeous amount of flavor and aroma come from simply sautéing the onion and garlic in butter, and then throwing in fresh thyme and rosemary. Scroll down to the printable recipe card at the bottom of the post for exact ingredient amounts.

• Butter – I use unsalted butter. If you use salted, you’ll likely want to cut back on added salt.
• Onion – Yellow onion is what I use most often, but white is fine.
• Garlic – Fresh garlic adds earthy pungency and the most fantastic aroma!
• Flour – All-purpose flour adds a touch of thickening to the white sauce.
• Chicken stock – I prefer low-sodium types.
• Milk – I always use whole milk for this recipe.
• Salt & pepper – Simple seasonings are all this dish needs.
• Herbs – Fresh thyme and rosemary are divine with potatoes!
• Potatoes – I like to use Yukon gold potatoes. They are beautifully creamy and a touch starchy, which helps them soak up the sauce.
• Cheese – I like to use a mild cheddar for this dish. See my Tips & Variations section below for other cheese ideas.
• Parmesan – This adds a deliciously nutty, savory cheese flavor.

How to Make Cheesy Scalloped Potatoes

I find that making scalloped potatoes is relaxing and fun – and I hope you do, too! Scroll to the bottom of the post for the full recipe card.

• Prep. Preheat the oven to 400°F and lightly grease a 9″x13″ baking dish with butter or non-stick spray. Set it aside.
• Sauté the onions. Melt the butter in a large skillet over medium-low heat. Add the onion and cook for 5 minutes or until soft and fragrant. Stir in the garlic and cook for another 2 minutes. Sprinkle in the flour and cook for 1 more minute.
• Make the white sauce. Whisk in the chicken stock, milk, salt, pepper, 2 teaspoons thyme, and 2 teaspoons rosemary. Cook for 2-3 minutes and bring the mixture to a very gentle simmer. When sauce is slightly thickened, remove skillet from the heat.

• Layer potatoes & sauce. Layer half the potatoes over the bottom of the baking dish. Use a slotted spoon to transfer the onions from the white sauce and spread them over the potatoes. Pour half of the sauce on top.

• Add cheese & repeat layering. Sprinkle with half of the cheddar and Parmesan. Repeat the layering with remaining potatoes, sauce, and cheeses.
• Bake. Cover the baking dish with foil and bake for 40 minutes or until bubbly. Remove the foil and bake for another 35-40 minutes or until potatoes are tender.
• Serve. Remove from the oven and let cool 5-10 minutes. Sprinkle with more black pepper, thyme, and rosemary. Serve and enjoy!

tips & variations

Just a few things to keep in mind, for the best scalloped potatoes. And some fun, tasty variations!

• Slice the potatoes uniformly. I use a mandolin to cut the potatoes quickly and all the same thickness. While I recommend 1/8″-thick slices, you can make them a bit thicker if you like – just know that they will need to bake a bit longer.
• Use fresh herbs. I adore fresh thyme and rosemary with potatoes, but you can use dried herbs in a pinch (just use half as much).
• Bake until bubbling & tender. For the best overall texture, make sure the sauce is bubbling and the potatoes are absolutely tender.
• Use other potatoes. I prefer to use Yukon Gold potatoes because I like their buttery flavor and creamy texture, but you can certainly use russets. Just be sure to peel the russets before you slice them – and know that they will soak up more of the sauce and break down more easily in the baked dish.
• Use other cheeses. My family also likes to use gouda or sharp cheddar in this recipe, and to sprinkle in some crumbled goat cheese. Mozzarella, fontina, or gruyere would be good, too.
• Add sweet potatoes. Sometimes I substitute half the Yukon Gold potatoes for sweet potatoes. This adds an element of sweetness that’s wonderful, especially with gouda.
• Make it creamier. For a richer, creamier sauce use half & half. Or half whole milk and half heavy cream.
• Add bacon or ham. Chop or crumble 4-6 slices of crispy bacon and sprinkle it through the layers. Diced ham is also delicious.

What Goes with Homemade Scalloped Potatoes?

These cheesy scalloped potatoes are a favorite side for holiday dinners, so delicious on the Thanksgiving, Christmas, and Easter tables. I like to serve them with my roast beef, baked pork chops, and mustard pork loin roast. If you prefer turkey, try my grilled turkey tenderloin – so many people love this recipe, especially those who don’t want to cook a whole turkey. For other veggie sides, make my homemade green bean casserole or candied carrots. And don’t forget the cornbread dressing!

How to Store and Reheat Extras

Make sure the potatoes are fully cooled before storing.

• Fridge: Place the scalloped potatoes in an airtight container for up to 4 days. Discard immediately if it tastes “off” or sour.
• To reheat: For small portions, microwave in 20-second increments until warm. Sprinkle with a little water or milk beforehand if the potatoes have soaked up all the sauce, if desired. For large portions, use the oven at 300°F for 20-30 minutes, covering the baking dish with foil.

More Potato Recipes

• Baked Potatoes
• German Potato Salad
• Grilled Potato Packets
• Buttermilk Mashed Potatoes
• Potato Knishes