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Why You’ll Love My Recipe
This recipe has officially become my new holiday go-to! Traditional scalloped potatoes are usually much simpler, made with sliced potatoes, onions, and a basic milk-based white sauce. While that classic version is good, this cheesy twist takes things to a whole new level! In fact, they were such a hit that my picky eater even packed leftovers in a thermos for school the next day… which pretty much confirms they’re the best!
If you love potatoes as much as I do, you’ll definitely want to try my Creamy Sausage Potato Soup, Air Fryer Potato Wedges, or even my Potato Chip Cookies for a fun, sweet twist!
Reader Review
Positively scrumptious!! My whole family loved them … we served them along with ham. This one goes in the “Family Faves” recipe book! Thanks for another great recipe, Karlynn! 🙂
Karlynn’s Recipe Notes
- Skill Level: This recipe is so easy to make, you’ll find yourself craving it again and again!
- Total Time: These scalloped potatoes take about 1 hour and 25 minutes from start to finish – the perfect cozy side dish for your main meal.
- Variations: You can easily change up the cheeses to suit your taste! Try swapping one of the cheddars for Gruyère, pepper jack, or smoked Gouda. And if you want an even richer sauce, substitute half the milk with heavy cream. For a full-on feast, top your potatoes with crispy bacon and serve them alongside my Brown Sugar Glazed Baked Picnic Ham or your favorite Roasted Vegetables!
- Tools For This Recipe: You will need a 2-quart casserole dish, a medium saucepan, a spatula, a whisk, and a cheese grater.
What You’ll Need for Ingredients
Potatoes: Russet potatoes are the best choice for scalloped potatoes! They contain plenty of starch, which naturally thickens the sauce as the dish bakes. Karlynn’s Tip: Slice the potatoes thinly and evenly so they cook through properly and come out tender!
Onion: The onion adds a nice, savory depth that balances the richness of the cheese sauce. For this recipe, the onion is grated so it mixes smoothly into the sauce without leaving noticeable pieces!
Cheese: You’ll use sharp cheddar along with another shredded cheese like mild cheddar, marble, or your personal favorite. Karlynn’s Tip: Grating your own cheese is best because it melts more smoothly and creates a creamier sauce than pre-shredded cheese!
Milk: Once added to the roux, milk turns the mixture into a smooth, creamy sauce that coats the potatoes as they bake.
Seasonings: Salt and paprika give these scalloped potatoes their classic, savory taste. For an extra layer of flavor, try smoked paprika instead. Karlynn’s Tip: You can also take the seasoning up a notch with some garlic powder, onion powder, cayenne, and a little black pepper!
How To Make Rich & Creamy Cheesy Scalloped Potatoes
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 400°F.
- Wash and slice your potatoes.
- Prepare the creamy cheese sauce.
- Place the potatoes in a buttered casserole dish in layers, along with the cheese sauce.
- Bake covered for 30 minutes, then bake uncovered for another 30 minutes, until the potatoes are tender.
Karlynn’s Tips and Tricks for the Perfect Rich & Creamy Cheesy Scalloped Potatoes
- Choosing the Right Potatoes: Russet potatoes are my go-to for scalloped potatoes! Yukon Gold potatoes may hold their shape better, but their waxier texture releases less starch and can lead to a thinner sauce. They work in a pinch, but Russets give the best texture for this recipe.
- Why This Sauce Works So Well: Traditional scalloped potatoes are made with a simple white sauce using milk and onion. My version uses a cheesy sauce instead, which makes the dish much richer and way more comforting. Trust me, the sauce is what makes these potatoes so irresistible!
- How to Slice the Potatoes Evenly: Thin, even potato slices are important, so everything cooks at the same rate! A sharp knife works well, but for extra precision, a mandoline slicer produces evenly thin slices quickly and easily!
Storage Instructions
These scalloped potatoes store beautifully if you have any leftovers (though we rarely do)!
Refrigerator: Allow the potatoes to cool completely, then transfer them to an airtight container or cover the casserole dish tightly. Store in the fridge for 3-4 days. Warm in the oven until heated through, and the sauce becomes hot and bubbly again.
Freezer: Scalloped potatoes can absolutely be frozen. Let the dish cool fully, then wrap it tightly or transfer portions to a freezer-safe container. Freeze for up to 3 months, following USDA food safety guidelines. When you’re ready to enjoy them again, thaw in the refrigerator overnight and reheat in the oven until warmed through!
More Delicious Potato Side Dish Recipes
If you’re looking for more tried-and-true Potato Side Dish Recipes, these reader favorites are always a hit:
- The name says it all! These ultra-cheesy Lip Smackin’ Best Ever Potatoes Au Gratin are delicious, comforting, and completely irresistible!
- My recipe for The Absolute Best Ever Twice Baked Potatoes is a family favorite that disappears almost as soon as it comes out of the oven – every single time.
- Why not learn to make these salty, crispy-skinned Oven Baked Potatoes? They have perfectly fluffy, butter-soaked centers that’ll leave you drooling!
And there you have it, folks! Rich and creamy scalloped potatoes that are guaranteed to steal the spotlight at any dinner table. Whether you’re serving them for a holiday meal or a cozy family dinner, this dish is pure comfort in every bite.
Give this recipe a try, pair it with your favorite main, and don’t forget to let me know how it turned out in the comments below.
Happy Cooking!
Karlynn
Rich & Creamy Cheesy Scalloped Potatoes
Ingredients
- 6 cups thinly sliced potatoes, I like to leave the skin on after washing well
- ¼ cup butter
- ½ medium onion, grated
- ¼ cup flour
- 2 cups milk
- 1 teaspoon salt
- 1 ½ cups grated sharp cheddar cheese
- 1 cup grated cheese
- paprika, smoked is amazing!
Instructions
- Preheat your oven to 400 °F. Grease a 2 quart casserole dish with butter and set aside.
- In a medium sized sauce pan, melt the butter over medium-high heat. Add in the grated onions and cook until tender and soft.
- Add in the flour and stir until mixed throughout the butter. Stir for another minute, then whisk in the milk slowly, stirring with the whisk to ensure that there are no lumps.
- Season with the salt to your own taste (start at 1/2 tsp).
- Cook the sauce on low until smooth and thick, stirring occasionally with the whisk to ensure that the mixture doesn’t burn on the bottom of the pot.
- Reduce the heat and stir in the cheese, whisking until it is smooth.
- Place half of the sliced potatoes in the casserole dish.
- Pour half of the cheese sauce over the first layer of sliced potatoes. Repeat with the second layer of potatoes and cheese sauce.
- Bake covered in the oven for 30 minutes.
- Take off the lid and sprinkle the remaining cheese on top and paprika if wanted.
- Bake uncovered for another 30 minutes, or until the potatoes are tender and cooked.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shannon says
Positively scrumptious!! My whole family loved them … we served along with ham. This one goes in the “Family Faves” recipe book! Thanks for another great recipe, Karlynn! 🙂
Marie Manley says
What kind of grated cheese? For scalloped potatoes?
Mr. Kitchen Magpie says
typically we use old cheddar.
Marie Manley says
What kind of grated cheese?
Marion Lawrence says
Have enjoyed many of your recipes, going to try the tender flake pie crust next, Thank You for them all and your Web site.
Karlynn says
Thank you so much for your wonderful comment! I hope you keep Enjoying the recipes!