This post may contain affiliate links. Please read our disclosure policy.
Cheesy scalloped potatoes are the kind of side dish that makes people start hovering around the kitchen for dinner to be ready. The thin slices of potato turn tender, the sauce gets rich and creamy, and that golden cheesy top seals the deal every time. It’s a cozy side perfect for holidays or whenever you want comfort on a plate.
Serve these cheesy scalloped potatoes alongside my parmesan crusted lamb chops and Soul Food Collard Greens for a real cozy meal.
Ingredients for scalloped potatoes
- Russet Potatoes – Starchy and sturdy, they soften beautifully and help thicken the sauce as they bake.
- Butter – Starts the sauce and adds richness from the jump.
- All-Purpose Flour – Helps build the creamy base so the sauce clings to every layer.
- Half and Half – Gives the dish richness without making it too heavy.
- Onions – Bring a mellow sweetness that makes the sauce feel more layered.
- Garlic – Adds bold savory flavor that works perfectly with the cheese.
- Salt – Sharpens all the flavors and keeps the potatoes from tasting flat.
- Black Pepper – Adds a little bite and balances the creaminess.
- Paprika – Gives gentle warmth and a little color to the sauce.
- Fresh Thyme – Brings an earthy note that keeps the dish from feeling one-note.
- Parmesan Cheese – Adds salty, nutty depth to the sauce.
- Cheddar Cheese – Melts into the potatoes and gives that classic cheesy pull.
- Fresh Chives – Optional, but they add freshness and a nice pop of color on top.
Choose the right potato
Russet potatoes work great because they soften well and help create that creamy texture. Alternatively, Yukon gold potatoes are also great with making potatoes au gratin. I like to peel the potato skin off, but you can absolutely leave the skin on.
Make Ahead Tips
Cheesy scalloped potatoes are a great dish to make ahead of time. Assemble the dish ahead, cover, and refrigerate. You will basically follow every step up until the baking process. Bake when ready, adding a little extra time if it’s going in cold.
Cheesy Scalloped Potatoes
Ingredients
- 1.25 pounds russet potatoes , peeled & thinly sliced
- 2 tablespoons butter, unsalted
- ½ cup yellow onion , diced
- 2 tablespoon All purpose flour
- ¾ cup half and half
- 2 cloves garlic , minced
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon paprika
- ½ teaspoon thyme, chopped
- ½ cup parmesan cheese, grated
- 1 ½ cups cheddar cheese, shredded
- Fresh chopped chives, optional
Instructions
- Preheat the oven to 375 degrees. Grease a small 9×9 baking dish with butter or oil.
- To a small saucepan over medium heat melt the butter, once melted add the onions and cook for a few minutes until they are translucent.
- Add the flour and whisk together constantly for a couple of minutes. Once combined, whisk in the half & half, keep stirring for a couple of minutes.
- Next, stir in the garlic, salt, pepper, paprika and thyme, let this simmer, stirring occasionally for 5 minutes. Quickly stir in half of the parmesan and half of the cheddar cheese until melted and remove from the heat.
- Place half of the potatoes into the bottom of the baking dish. Pour half the cheese mixture on top of the potatoes. Layer the remaining potatoes on top. Then pour the rest of the cheese mixture over it. Cover with foil and bake in the oven on the middle rack for thirty minutes.
- After thirty minutes, top with the remaining cheese and bake for an additional thirty minutes. The potatoes should be fork tender and the top golden brown when finished.
- Let the potatoes sit for at least 5 minutes after removing from the oven. Top with fresh chives for garnish and extra flavor. Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Commonly Asked Questions
Slice them thin, about 1/8 inch, so they cook evenly and turn tender in the oven. I like to use a mandoline for this but a knife works just as good.
They likely need more time. Cover them back up and bake until a fork slides through easily.
Absolutely. Gruyère, Monterey Jack, or fontina would all work well here.
How to make cheesy scalloped potatoes
Preheat and prep: Heat oven to 375°F. Grease a 9×9 baking dish with butter or oil.
Make the sauce base: In a small saucepan over medium heat, melt the butter & cook the onions. Add the flour and whisk constantly for a couple of minutes until smooth.
Add the cream: Whisk in the half and half and stir for a couple of minutes until slightly thickened.
Season the sauce: Stir in garlic, salt, pepper, paprika, and thyme. Let simmer for 5 minutes, stirring occasionally.
Add the cheese: Stir in half of the Parmesan and half of the cheddar until melted, then remove from heat.
Layer the potatoes: Arrange half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over them. Add the remaining potatoes, then pour the rest of the sauce on top.
Bake covered: Cover with foil and bake on the middle rack for 30 minutes.
Top and finish baking: Remove foil, add the remaining cheese, and bake another 30 minutes until the potatoes are fork tender and the top is golden brown.
Rest and serve: Let sit for at least 5 minutes before serving. Top with chopped chives if using.
