Delish Cheesy Scalloped Potatoes

There’s a certain kind of dinner that just needs soft, creamy, cheesy potatoes—the kind that melts everyone into their chairs with that slow, happy silence. These are that. Thinly sliced potatoes layered with a velvety garlic-onion cream sauce and a generous blanket of melty cheddar (plus a little Parmesan snow on top because we’re extra). They’re cozy, they’re rich, and they’re always the first empty dish on the table. If you’ve got a roast, chicken thighs, ham, or honestly just a big salad—this pan steals the show.

My husband calls this “date night potatoes,” which is funny because our “date night” is basically us eating these in sweats while the toddler negotiates for “just one more bite of cheese” like a tiny lawyer. I made this once for Easter and now it’s been requested for every single holiday, random Tuesday, and one questionable brunch. The leftovers never make it past day two—unless I hide a corner in the back of the fridge behind the yogurt. Which I do. Often.

How to Make It

Grab a 9×13 baking dish, butter it like you mean it, and preheat the oven to 375°F. I slice 3 pounds of Yukon Golds about 1/8-inch thick—thin enough to get tender, thick enough not to vanish. If you’ve only got russets, great—just don’t stress.

In a saucepan, melt butter, soften a little onion, add garlic, then whisk in flour so the sauce doesn’t split on you. Now the milk and cream go in—slowly—until it thickens into a glossy, coat-the-back-of-the-spoon situation. Season it well (salt, pepper, a pinch of cayenne if you like a whisper of heat, and a tiny spoon of Dijon because wow, that flavor). Off the heat, stir in most of the cheddar so it melts and goes all velvety.

Layer the potatoes in the dish (overlap them like shingles; it looks fancy and cooks evenly). Pour over half the sauce, a handful of cheese, then repeat. Foil on—spritz the underside with oil so it doesn’t steal your cheese—and bake until the potatoes are just tender. Uncover, sprinkle on Parmesan, and bake again until the top is golden and the edges are bubbling like a cheesy hot tub. Let it sit 10–15 minutes so it sets and slices clean. Serves 8. Prep’s about 20 minutes; bake 55–65; total, roughly 90 minutes with the rest.

✔Ingredient Notes

– Potatoes: Yukon Golds hold shape and stay buttery. Russets get extra tender but can break down—still delicious. Slice evenly for even cooking.
– Cheddar: Sharp is best for flavor. Grate your own if you can—pre-shredded has starch that fights meltiness. I do half cheddar, little Parmesan on top.
– Milk + Cream: I do 2 cups whole milk + 1 cup heavy cream. All cream is rich-rich (love), all milk is lighter but can be thinner. Balance it.
– Onion + Garlic: Quick sauté to sweeten them. Raw onion can taste sharp, so give it a minute in butter first.
– Flour: This is your sauce insurance. No flour? Use 1.5 tablespoons cornstarch whisked into the cold milk instead, then heat to thicken.
– Dijon & Thyme: Tiny amounts, big payoff. Dijon makes the cheese taste cheesier; thyme gives a warm, herby thing.
– Foil: Spray the underside before covering. Otherwise it welds to your cheese and steals your crispy top. Rude.

✔Recipe Steps

1. Preheat oven to 375°F and butter a 9×13-inch baking dish; thinly slice 3 lb potatoes (about 1/8 inch).
2. Melt 3 tbsp butter in a saucepan; sauté 1 small diced onion 3–4 minutes, add 3 minced garlic cloves 30 seconds.
3. Whisk in 3 tbsp flour; cook 1 minute, then slowly whisk in 2 cups whole milk + 1 cup heavy cream until thickened, 4–6 minutes.
4. Season with 1–1.5 tsp kosher salt, 1/2 tsp black pepper, pinch cayenne, 1 tsp Dijon, 1/2 tsp thyme; off heat, stir in 2 cups shredded sharp cheddar.
5. Layer half the potatoes in the dish, pour over half the sauce; repeat, then top with 1/2 cup grated Parmesan.
6. Cover with oiled foil and bake 30 minutes; uncover and bake 25–35 minutes until tender and golden; rest 10–15 minutes, garnish with chives.

What to Serve It With

– Roast chicken, pork tenderloin, glazed ham, or steak.
– Crisp green salads with lemony vinaigrette (you want acidity).
– Garlicky green beans or roasted Brussels.
– Salmon on a weeknight? Shockingly good combo.

✔Tips & Mistakes

– Slice evenly: thick chunks stay firm while thin ones disappear. Use a mandoline if you’ve got it (careful with fingers).
– Season in layers: potatoes are bland blank slates—salt the sauce well and give a tiny sprinkle between layers.
– Don’t boil the sauce hard: gentle simmer or the dairy can split.
– Rest time is not optional: it sets the layers so you get squares, not potato soup.
– If the top browns too fast: tent with foil for the last stretch; if it’s too pale, broil 1–2 minutes.

✔Storage Tips

Fridge: Cool, cover, and refrigerate up to 4 days. Reheat covered at 325°F for 20–25 minutes or microwave in lazy-person squares.
Freezer: It’ll freeze, but the sauce can go a little grainy. Wrap tight; thaw overnight; reheat gently with a splash of milk.
Cold bites at 11 p.m.? Elite behavior. Also incredible for breakfast with a fried egg and hot sauce. I would know.

✔Variations and Substitutions

– Cheese swap: Gruyère = fancy, nutty; smoked gouda = campfire vibes; Monterey Jack = super melty. Mix and match.
– Herb switch: Rosemary is stronger—use half as much. Chives on top are non-negotiable (okay, negotiable, but they’re pretty).
– Gluten-free: Skip flour; whisk 1.5 tbsp cornstarch into cold milk, then heat to thicken.
– Lighter: Use all milk and skip Parmesan; still good, just slightly less lush.
– Add-ins: Cooked bacon bits, ham cubes, or caramelized onions turn this into a main.
– Spice: A diced jalapeño or a dash of smoked paprika makes it wink.
– Sweet potato half-and-half: Gorgeous color, cooks about the same—just don’t go all sweet potato or it can get too soft.

Frequently Asked Questions

Delish Cheesy Scalloped Potatoes

Tender layers of potatoes baked in a rich garlic cream sauce with melty cheddar and Parmesan—golden, bubbly, and perfect for holidays or any cozy dinner.

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Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb russet potatoes, peeled and thinly sliced
• ▢ 1.5 cup heavy cream
• ▢ 1 cup whole milk
• ▢ 3.5 tbsp unsalted butter divided for greasing and sauce
• ▢ 2 tbsp all-purpose flour
• ▢ 1.5 cup yellow onion, thinly sliced
• ▢ 2 clove garlic, minced
• ▢ 2 cup sharp cheddar cheese, shredded
• ▢ 0.5 cup Parmesan cheese, grated
• ▢ 1.5 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp dried thyme
• ▢ 0.25 tsp ground nutmeg
• ▢ 2 tbsp fresh chives, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly butter a 9x13 inch baking dish using a small portion of the butter.
• Make the sauce: Melt remaining butter in a saucepan over medium heat. Add onion and cook until softened, 5 to 6 minutes. Stir in garlic and cook 30 seconds.
• Sprinkle in flour and cook, stirring, 1 minute. Gradually whisk in heavy cream and milk until smooth.
• Season the sauce with salt, pepper, thyme, and nutmeg. Simmer, whisking, until slightly thickened, 3 to 4 minutes. Remove from heat.
• Layer half the potato slices in the prepared dish, slightly overlapping. Pour over half the sauce. Sprinkle with half the cheddar and half the Parmesan.
• Repeat with remaining potatoes, sauce, and cheeses. Cover tightly with foil.
• Bake covered for 45 minutes. Uncover and bake until potatoes are tender and the top is golden and bubbly, 20 to 25 minutes more.
• Let rest 10 minutes before serving. Garnish with chives.

Notes

For best results, slice potatoes evenly to about 0.125 inch thick. Yukon Golds also work well and stay tender without falling apart. Add a pinch of cayenne for gentle heat.