When the craving for comfort food hits, few dishes can compete with a bubbling tray of cheesy scalloped potatoes. Golden, gooey, and layered with love, this timeless side dish graces everything from holiday spreads to Sunday dinners.

What makes scalloped potatoes with cheese so special? It’s the perfect combination of creamy sauce, tender potatoes, and melty cheese. Oh—and let’s not forget that crispy, golden crust on top. Pure magic.

In this guide, we’ll walk you through every layer—from ingredients to baking tips—so you can master this cheesy potato casserole like a pro. Plus, we’ll throw in tasty variations, helpful FAQs, and a few tricks to avoid soggy or curdled disasters.

So grab your apron, preheat that oven, and let’s dive in.

Ingredients for Cheesy Scalloped Potatoes

What makes cheesy scalloped potatoes truly unforgettable? It all starts with the right ingredients. Luckily, you don’t need anything fancy—just a few humble staples that come together in the most delicious way.

Potatoes: The Star of the Sho

Choose Yukon Gold or Russet potatoes for the best texture. Yukons bring a buttery flavor and hold their shape, while Russets are starchier and bake up ultra tender. Just slice them thin—about ⅛-inch—for even cooking.

Cheese: The Melty Magic

Sharp cheddar is the go-to for bold flavor and meltability, but don’t stop there. Mix in Gruyère, Monterey Jack, or even a sprinkle of Parmesan for extra depth. And always shred your own—pre-shredded cheese doesn’t melt quite the same.

Cream Sauce: The Secret to Creamy Layers

A mix of heavy cream and whole milk gives the sauce that rich, silky texture. You’ll start with a simple roux—butter and flour whisked together—then slowly stir in your dairy and cheese.

Seasonings That Matter

Don’t underestimate the power of simple spices. Garlic powder, onion powder, salt, pepper, and a pinch of paprika go a long way in building savory flavor.

With just these few essentials, you’re halfway to a bubbling tray of cheesy potato perfection.

How to Make Cheesy Scalloped Potatoes Step by Step

Making cheesy scalloped potatoes from scratch might sound fancy, but it’s surprisingly simple—and so worth the effort. Here’s how to layer your way to creamy, golden perfection.

Step 1: Prep the Potatoes

Wash and peel your Yukon Gold or Russet potatoes. Then, using a sharp knife or mandoline, slice them into even ⅛-inch rounds. Uniform thickness helps everything cook evenly.

Step 2: Make the Creamy Cheese Sauce

In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, then slowly pour in milk and heavy cream, stirring constantly. Once smooth and thickened, stir in shredded cheddar and season with salt, pepper, and garlic powder.

Step 3: Layer It Up

Grease your casserole dish. Add a layer of potatoes, then spoon over some cheese sauce. Repeat until everything’s used up, finishing with a generous sprinkle of cheese on top.

Step 4: Bake Until Bubbly

Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil, bake another 20–25 minutes until golden and bubbly.

And just like that, your cheesy potato casserole is ready to steal the spotlight!

Essential Equipment for Making Cheesy Scalloped Potatoes

You don’t need a gourmet kitchen to make cheesy scalloped potatoes—but having the right tools? That makes everything smoother, faster, and a whole lot cleaner. Let’s talk about the gear that’ll help you go from prep to plate without breaking a sweat.

Mandoline Slicer or Sharp Knife

Evenly sliced potatoes are key to a tender, layered bake. A mandoline slicer ensures ultra-thin, uniform cuts with minimal effort. No mandoline? No problem—a sharp chef’s knife and a steady hand will do the trick.

Large Saucepan or Skillet

You’ll need a saucepan to whip up the creamy cheese sauce. Choose one with a thick bottom so your milk and cheese don’t scorch. A deep skillet also works if you’re used to multitasking in one pan.

Whisk and Wooden Spoon

Use a whisk for a smooth, lump-free sauce, especially when working with roux. A wooden spoon is perfect for stirring without scratching your pans.

9×13-Inch Casserole Dish

This is where the magic happens. A glass or ceramic baking dish distributes heat evenly and makes for a beautiful serving piece right from oven to table.

Aluminum Foil or Lid

Covering the dish while baking helps steam the potatoes until tender. Then, removing the foil lets the top crisp up—pure cheesy perfection.

Flavorful Variations of Cheesy Scalloped Potatoes

One of the best things about cheesy scalloped potatoes? You can customize them in a dozen different ways—and each one is just as drool-worthy as the next. Whether you’re spicing it up, leaning into herbs, or going meat-lover mode, these easy twists will keep this dish fresh and exciting every single time.

Extra Cheesy All the Way

If you’re a cheese fanatic (who isn’t?), go for a cheese lover’s version. Mix multiple cheeses—think sharp cheddar, Gruyère, Fontina, or Parmesan—for rich, complex flavor and the ultimate gooey pull.

Layer shredded cheese between the potato slices, not just on top, for extra melt in every bite.

Scalloped Potatoes with Bacon or Ham

Want to make it heartier? Stir in cooked bacon bits or chopped ham between the layers. It transforms your side dish into a satisfying main course. Plus, the smoky flavor of bacon takes that creamy potato bake to the next level.

Herbed and Spicy Twists

Fresh herbs like thyme, rosemary, or chives give your casserole a savory, aromatic lift. Want a kick of heat? Add thin slices of jalapeño or a dash of smoked paprika or cayenne pepper to the sauce for a spicy upgrade.

Garlic Parmesan Scalloped Potatoes

Craving bold flavor? Go all in with roasted garlic and Parmesan. Use roasted garlic in the sauce and finish with a crust of grated Parmesan. It’s fragrant, flavorful, and dangerously addictive.

Vegan or Dairy-Free Option

Yes, even plant-based eaters can enjoy this classic. Use cashew cream or unsweetened almond milk as the base, toss in vegan cheese, and you’ve got a dairy-free version that still brings the comfort. Coconut cream also works—just use one with a neutral flavor.

No matter how you mix it, this cheesy potato casserole is endlessly adaptable. Play with your favorite flavors and make it yours.

Frequently Asked Questions About Cheesy Scalloped Potatoes

Every great dish comes with a few burning questions. Whether you’re cooking cheesy scalloped potatoes for the first time or just troubleshooting your latest batch, here are some of the most searched and shared answers to help you get it just right.

Are scalloped potatoes the same as au gratin potatoes?

Not quite—but they’re close cousins. Traditional scalloped potatoes are made with a creamy white sauce (like béchamel), while potatoes au gratin usually include cheese between layers and sometimes breadcrumbs on top. That said, most modern scalloped recipes (like this one!) include cheese, so the lines are a bit blurred. The good news? They’re both delicious.

Can I make cheesy scalloped potatoes ahead of time?

Absolutely. You can fully assemble the dish, cover it, and refrigerate it up to 24 hours before baking. When you’re ready, let it sit at room temp for 20–30 minutes, then bake as directed. You may need to add a few extra minutes of oven time if it’s still cold in the center.

Why are my scalloped potatoes still hard after baking?

This usually happens when the potato slices are too thick or not cooked long enough. For tender, melt-in-your-mouth layers, slice your potatoes no thicker than ⅛ inch. Also, make sure your sauce is hot when layering—cold sauce can slow down cooking time.

Can I use pre-shredded cheese in scalloped potatoes?

Technically, yes. But should you? Not if you want maximum melt and creaminess. Pre-shredded cheese often has anti-caking agents that make it dry and clumpy when melted. Shredding your own gives you that luscious, silky sauce every time.

How do I fix runny scalloped potatoes?

If your dish comes out too soupy, try this next time:

Make sure your sauce is thick before assembling
Don’t cover the dish for the full bake—uncover it toward the end to help it reduce

Let it rest for 10–15 minutes before serving so the sauce sets

Can I make scalloped potatoes in a slow cooker or Instant Pot

You sure can, though the texture will differ slightly. For the slow cooker, layer everything the same way and cook on LOW for 5–6 hours or HIGH for 3–4 hours. For the Instant Pot, par-cook the potatoes and finish them under the broiler for a crispy top. Not quite the same, but still super tasty—and great when you’re short on oven space!

Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!

Cheesy Scalloped Potatoes: Creamy, Comforting, and Crowd-Pleasing