This Cheesy Scalloped Potatoes recipe is all about creamy layers and golden edges. The mix of sharp cheddar and Parmesan gives it a deep, savory flavor that pairs with just about anything. It’s the kind of dish that makes dinner feel complete.
Why This Recipe Works
I make these Cheesy Scalloped Potatoes whenever I want something cozy, creamy, and guaranteed to please everyone at the table. Here’s what makes them special:
- Rich, Creamy Sauce: The mix of heavy cream, milk, and two kinds of cheese creates a smooth, velvety sauce that coats every slice. It’s that same comforting creaminess I love in my Creamy Potatoes with Chicken and Mushrooms.
- Perfectly Tender Layers: The potatoes bake until soft and fork-tender, soaking up all that cheesy goodness. Each layer melts together into a rich, satisfying bite.
- Golden, Cheesy Top: A quick broil at the end gives the top a golden, bubbly crust. It’s the best part—crispy on top, creamy underneath, and full of flavor.
- Simple Ingredients, Big Flavor: Just a few pantry staples come together to make something that tastes like you spent hours in the kitchen. It’s proof that simple really can be special.
- Crowd-Pleasing Comfort: This dish fits right in at any gathering, from weeknight dinners to holidays. It’s hearty, familiar, and always a hit – just like a plate of Potato Pancakes.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients
- Russet Potatoes – The base of the dish, russets bake up tender and creamy while holding their shape. You can also use Yukon Gold or baby red potatoes for a slightly different texture and flavor.
- Heavy Cream – Adds richness and a smooth, velvety texture to the sauce. It helps create that classic creamy consistency.
- Milk – Lightens the sauce just enough so it’s not too heavy. Whole milk works best, but 2% will do in a pinch.
- Sharp Cheddar Cheese – Brings bold, cheesy flavor to every bite. I like to grate it fresh so it melts smoothly. Save a little extra for topping before baking.
- Parmesan Cheese – Adds a salty, nutty depth that balances the cheddar. A sprinkle on top gives a nice golden finish.
- Butter – Forms the base of the roux and adds a rich, buttery flavor to the sauce.
- Flour – Thickens the sauce so it clings to the potatoes instead of pooling at the bottom.
- Garlic Parsley Salt – Seasons the sauce with a savory, herby flavor. You can use regular garlic salt and add a pinch of dried parsley if that’s what you have.
- Black Pepper – Adds a subtle warmth and rounds out the flavor of the creamy sauce.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep Potatoes: Peel and thinly slice the potatoes. Set aside.
- Make the Sauce: Melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes. Slowly whisk in cream and milk until smooth.
- Add Cheese & Seasoning: Stir in cheddar, Parmesan, garlic parsley salt, and black pepper until fully melted and creamy.
- Assemble: Spread a thin layer of sauce in a deep baking dish, add a layer of potatoes, then repeat until all potatoes and sauce are used.
- Bake Covered: Cover with parchment paper and foil. Bake at 400°F for 30 minutes.
- Finish & Serve: Remove foil, top lightly with extra cheese, and bake uncovered at 450°F for 30 minutes until fork-tender. Broil 5 minutes for extra browning, then rest 10 minutes before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Cheese Options: I like using sharp cheddar for bold flavor, but you can mix in mozzarella, Gruyère, or Monterey Jack for a creamier melt. Try a little smoked cheese if you want extra depth.
- Potato Swaps: Russets make the sauce thick and creamy, but Yukon Gold or red potatoes hold their shape better. Use whatever you have on hand.
- Add-Ons: Try adding cooked bacon bits, caramelized onions, or sliced mushrooms between the layers. You can also stir in chopped spinach or green onions for a fresh touch.
What to Serve with Cheesy Scalloped Potatoes
Main Dishes
- These Cheesy Scalloped Potatoes make a rich, comforting side for hearty meals. We love serving them with Beef Stroganoff with Dried Mushrooms for a cozy, classic pairing.
- They’re also delicious next to Tuscan Chicken or Spicy Spanish Chicken and Rice when you want something creamy to balance bold flavors.
- For a special dinner, try them alongside Beef Short Rib Pilaf or Prime Rib on the Grill.
Salads & Side Dishes
- To round out the meal, pair these potatoes with something fresh and bright like Burrata Salad or Georgian Beets and Beans Salad.
- They also go nicely with a cool, creamy Pasta Salad with Homemade Ranch or a crisp Cabbage Chicken Salad for a lighter contrast.
FAQs
Can I make this recipe ahead of time?
You can assemble the dish up to a day in advance, cover it tightly, and refrigerate it before baking. When ready to cook, let it sit at room temperature for about 30 minutes, then bake as directed.
What other ingredients can I add to the layers?
You can make this recipe your own with your favorite add-ins. Cooked bacon, caramelized onions, or sautéed mushrooms add great flavor. You can also mix in chopped herbs like thyme or chives for a fresh touch.
How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave until warmed through. If you want to freeze it, wrap portions tightly and freeze for up to 2 months, then thaw overnight before reheating.
More Side Recipes You’ll Enjoy
- Fried Potato and Peas Empanadas – Fried Potato and Peas Empanadas are a delicious and satisfying side dish filled with a savory potato and pea mixture, perfect for any occasion.
- Jalapeño Popper Stuffed Mushrooms – Jalapeño popper Stuffed Mushrooms are a flavorful appetizer combining creamy cheese and a hint of spice, baked to perfection.
- Brazilian Cheese Bread – Brazilian Cheese Bread is a light, chewy, and cheesy side dish made with tapioca flour, ideal for serving warm from the oven.
- Pickled Cucumbers and Tomatoes – Pickled Cucumbers and Tomatoes are a refreshing and tangy side dish that pairs well with rich or hearty meals.
I hope you loved this Cheesy Scalloped Potatoes recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Cheesy Scalloped Potatoes Recipe
This Cheesy Scalloped Potatoes recipe is all about creamy layers and golden edges. The mix of sharp cheddar and Parmesan gives it a deep, savory flavor that pairs with just about anything. It’s the kind of dish that makes dinner feel complete.
Ingredients
- 3 lbs russet potatoes 8 – 10, peeled and thinly sliced, or Yukon Gold or baby red potatoes
- 1 cup heavy cream
- 1 cup milk
- 1 cup sharp cheddar cheese plus extra for topping
- ½ cup Parmesan cheese plus extra for topping
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1 tablespoon garlic parsley salt
- 1 teaspoon black pepper
Instructions
- Thinly slice the potatoes and set them aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly add the heavy cream and milk, whisking until smooth.
- Stir in the cheddar cheese, Parmesan cheese, garlic parsley salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
- In a deep baking dish, spread a thin layer of the cheese sauce. Add a layer of sliced potatoes. Repeat layering the sauce and potatoes until all ingredients are used.
- Cover the dish with parchment paper and foil. Bake at 400°F for 30 minutes.
- Remove the foil and parchment paper. Sprinkle additional cheese over the top and bake uncovered at 450°F for another 30 minutes, or until the potatoes are fork-tender.
- For extra browning, switch the oven to broil and cook for about 5 minutes, watching closely, until the cheese is golden and bubbly.
- Let the dish rest for 10 minutes before serving.
Notes
- Slice the potatoes evenly. Thin, uniform slices cook at the same rate and give you perfectly tender layers.
- Use freshly grated cheese. It melts more smoothly than pre-shredded cheese and gives the sauce a creamier texture.
- Whisk the sauce constantly. This prevents lumps and helps the flour cook evenly for a silky finish.
- Layer sauce first. Starting with sauce at the bottom keeps the potatoes from sticking to the dish.
- Cover while baking. The parchment and foil trap steam, helping the potatoes soften before browning.
- Watch the broil step. The cheese can go from golden to burnt quickly, so keep a close eye during the last few minutes.
- Let it rest before serving. The sauce thickens slightly as it cools, making it easier to slice and serve.
- Add herbs for flavor. A sprinkle of thyme, rosemary, or parsley brightens the rich, cheesy sauce.
- Make it ahead. Assemble the dish a day early, refrigerate, and bake when ready to serve.
- Reheat gently. Warm leftovers in the oven at 350°F until heated through to keep the texture creamy.
4 responses to “Cheesy Scalloped Potatoes Recipe”
-
Really yummy!! I diced and browned some chicken tenders and added between the potato layers.-
love this idea , thank you for sharing. Happy to hear you enjoyed the recipe.
-
-
These potatoes are on repeat at our house. The whole family loves them.-
so happy to hear your family loved them . Thank you for feedback.
-
Leave a Reply