These cheesy scalloped potatoes are everything I want in a comforting side dish — tender potato slices layered with sweet onions and covered in a creamy, rich cheddar sauce. Every bite is soft, gooey, and flavorful, with just enough texture on top if I broil it for a golden finish. Whether I’m serving them up for a holiday dinner or just a hearty weeknight meal, they never disappoint.

Why You’ll Love This Recipe

I love this dish because it delivers on all fronts: creamy, cheesy, and full of flavor. It’s simple to make but always feels special on the table. I can prepare it ahead of time and even turn it into a main course by adding diced ham or sausage. The layers of soft potatoes with melty cheese are pure comfort, and it makes any meal feel like home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• russet potatoes, peeled and sliced into ¼-inch rounds

• yellow onion, sliced into rings

• unsalted butter

• all-purpose flour

• kosher salt

• whole milk, at room temperature

• shredded mild cheddar cheese

• salt and pepper to taste

Directions

1. I preheat the oven to 400°F and lightly spray an 8×8-inch casserole dish with nonstick spray.

2. I arrange the potato slices and onion rings in the dish, alternating between the two.

3. In a medium saucepan over medium heat, I melt the butter, then whisk in the flour and salt, cooking for one minute.

4. I slowly stir in the milk and cook until the mixture thickens.

5. I stir in the cheese all at once, mixing until it melts into a smooth sauce.

6. I pour the cheese sauce evenly over the potatoes, cover the dish with foil, and bake for 85–90 minutes.

7. For a crisp, golden top, I broil the dish for a few extra minutes at the end.

8. I season with extra salt and pepper to taste before serving.

Servings and timing

This recipe makes 8 servings.
Prep time: 15 minutes
Bake time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Variations

I sometimes add cubed ham, kielbasa, or smoked sausage to turn this into a filling main dish. Swapping cheddar for Gruyère or sharp white cheddar gives it a more sophisticated flavor. A small spoonful of cream cheese in the sauce adds extra creaminess and richness. For a little heat, I mix in a pinch of cayenne or some chopped jalapeños.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I cover and warm it in a 350°F oven until heated through, or microwave individual portions. This dish also freezes well — I just wrap it tightly and freeze for up to 2 months, then thaw and reheat as needed.

FAQs

Can I make cheesy scalloped potatoes ahead of time?

Yes, I assemble everything the day before, cover tightly, and refrigerate. I bake it the next day, adding a few extra minutes to the bake time if needed.

What’s the difference between scalloped and au gratin potatoes?

Scalloped potatoes are usually baked in a cream sauce, while au gratin includes cheese between the layers. This recipe combines both, using cream and cheese for maximum richness.

Can I use different types of cheese?

Absolutely — I sometimes swap cheddar for Gruyère, Monterey Jack, or a mix of cheeses depending on the flavor I want.

What’s the best way to slice the potatoes evenly?

I use a mandoline slicer to get uniform ¼-inch slices, which helps everything cook evenly and look great.

Can I use a different type of potato?

Russet or Yukon Gold potatoes work best for this dish. They’re starchy enough to hold up well and help thicken the sauce. Waxy potatoes may stay too firm.

Conclusion

Cheesy scalloped potatoes are the ultimate side dish — warm, creamy, and totally satisfying. With layers of tender potatoes, sweet onions, and a velvety cheese sauce, this is the kind of comfort food that makes any meal memorable. Whether I’m serving it at a holiday feast or a casual dinner, it always earns a spot on the table.

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