The Best Cheesy Scalloped Potatoes for Any Meal

There are few side dishes as comforting and universally loved as a perfectly made pan of Cheesy Scalloped Potatoes. This is not your average potato bake. This recipe takes thinly sliced potatoes and smothers them in a rich, creamy, and decadent cheese sauce before baking them to golden-brown perfection. It's a classic side dish that is a guaranteed crowd-pleaser and a perfect addition to a holiday dinner, a weeknight meal, or a Sunday roast.

The secret to this recipe is the homemade cheese sauce. By creating a velvety sauce that coats every single potato slice, you get a consistently creamy and cheesy result from the first bite to the last. No dry potatoes here—just pure, cheesy bliss.

The Best Cheesy Scalloped Potatoes

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

Ingredients

  • 3 lbs Russet potatoes, peeled and thinly sliced (about ⅛-inch thick)

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 2 cups milk

  • 1 ½ cups shredded sharp cheddar cheese

  • ½ cup shredded Gruyère or Monterey Jack cheese

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ¼ teaspoon smoked paprika

Instructions

1. Prepare the Potatoes & Sauce

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

  2. Rinse Potatoes: Place the sliced potatoes in a large bowl of cold water for a few minutes. This removes excess starch and helps prevent them from sticking together. Drain and pat dry completely.

  3. Make Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.

  4. Add Milk & Cheese: Gradually whisk in the milk until the mixture is smooth. Cook, whisking occasionally, until the sauce thickens. Remove from heat and stir in the shredded cheddar and Gruyère cheeses, salt, pepper, and paprika until the cheese is completely melted and the sauce is smooth.

2. Layer and Bake

  1. Layer Potatoes: Arrange half of the sliced potatoes in an even layer in the bottom of the prepared baking dish.

  2. Add Sauce: Pour half of the cheese sauce over the potatoes.

  3. Repeat: Repeat the layering process with the remaining potatoes and cheese sauce.

  4. Cover & Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.

  5. Uncover & Finish: Remove the foil and bake for another 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

3. Rest and Serve

  • Let the scalloped potatoes rest for at least 10 minutes before serving. This allows the sauce to set and makes for easier serving.

Pro-Tips for a Perfect Dish

  • The Right Potato: Russet potatoes are the best choice for scalloped potatoes because their high starch content makes them tender and creamy when cooked.

  • Slice Evenly: Use a mandoline slicer if you have one to ensure all your potato slices are the same thickness. This guarantees an even bake.

  • The Cheese: A combination of cheeses is best for flavor and texture. Sharp cheddar provides a great, tangy flavor, while Gruyère adds a nutty complexity and a great melt.

  • Cover to Start: Covering the dish for the first part of the bake steams the potatoes and ensures they become tender and soft before you brown the top.

  • The Rest is Crucial: Don't skip the resting step. The sauce will continue to thicken and cling to the potatoes, making for a perfect, cohesive side dish.