Cheesy Scalloped Potatoes

filed under: Food + Drink on May 17, 2019

If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection! If you happen to want an easy Crock-Pot Scalloped Potato, I’ve got ya covered.


We can’t get enough of this delicious recipe. Either can friends and family! Without fail, someone always requests this recipe after our Thanksgiving dinner.

Cheesy Scalloped Potatoes

The Difference between Scalloped Potatoes and Au Gratin Potatoes

Why is there so much confusion about scalloped potatoes versus Au Gratin Potatoes?  Well, they are very similar.  So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that.  We are basically combining the best parts of both dishes.

A traditional scalloped potato dish consists of sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.

How to Make Scalloped Potatoes

Cheesy Scalloped Potatoes

For this recipe, I take a cream sauce and smother it over thick cut potato rounds.  I like to use a mandolin so that our potato slices come out the same every time.  This is seriously the most amazing cheesy scalloped potato recipe that I have ever had.

Cheesy Sauce for Au Gratin Potatoes

How to Make Cheesy Scalloped Potatoes

We like to start by creating a layered base of potato and onion.  This evenly distributes the flavors so that every bit is consistent and amazing. 

After you have assembled your masterpiece, you will move over to the saucepan and get started with some melted butter. Then you will mix in flour and salt, creating a base for your cheese sauce. Next milk gets added to the mixture (this is the cream sauce that you normally see in a scalloped potato dish).

Finally, you add in the cheese all at once and stir it all up until its melted. Pour the cream sauce over the potatoes, then cover and cook.  Let it bake for a solid hour and a half.  Throw on the broiler at the end if you want a crisp topping (I always do this but you don’t have to).

Cheesy Au Gratin Potatoes

Cheesy Scalloped Potatoes and Ham

So many people have asked if this could be combined with Ham.  Without a doubt.  This would be amazing with the addition of ham!  I would maybe cube it and put it in between the rows of potatoes.  Really, all you need to do is add it to the ingredients list, it will incorporate with the rest of the recipe just fine.  That would take this from a side dish to a knock out the main course! 

No matter which way you decide to prepare this cheesy scalloped potatoes dish, you will not be disappointed!  Neither will anyone at your dinner table.  Seriously?  What is there not to love!?

I love to pair this with other holiday favorites like the worlds WORST stuffing, roasted carrots, creamy mashed potatoes and herb butter roasted turkey!

Cheesy Scalloped Potatoes Recipe

4.98 from 43 votes
Cheesy Scalloped Potatoes
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!

Course: Side Dish
Cuisine: American
Keyword: scalloped potatoes
Servings: 8
Calories: 346 kcal
Author: Amanda Rettke
  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 2 cups whole milk
  • cups shredded Cheddar cheese
  • salt and pepper to taste
  1. Preheat oven to 400°F (200 degrees C).

  2. Butter an 8x8 casserole dish.
  3. Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  4. Season with salt and pepper to taste.
  5. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. 
  6. Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds. 

  7. Pour cheese over the potatoes, and cover the dish with aluminum foil.

  8. Bake 1 1/2 hours (90min.) in the preheated oven.

  9. For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

Looking for more side dish recipes?

Broccoli Cheese Soup

Green Bean Casserole

Easy Scalloped Zucchini

Greek Salad

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  • Marina says:

    Can you make this with American cheese

  • Tracey says:

    Excellent! I made these this evening and they are wonderful. My husband really liked them. My oven runs hot so 85 mins probably would have been plenty, although I didn’t have to do the broiler option to get the crispy crust which was nice. Will definitely make these again.

  • Michelle says:

    I am gonna try this recipe tonight with keilbasa but I am hoping I can use velvetta cheese I don’t have cheddar cheese 🧀 will post later if it turned out

  • Michelle says:

    I made mine with velvetta cheese and keilbasa love it is very good 😊

  • margie s says:

    i made these potatoes and they are absolutely the best. my family wants them all the time. question: can you make these the night before and bake them next day? making them for thanksgiving. thank you for sharing such a great recipe.

    • Amanda Rettke says:

      Hi Margie- I haven’t made them the night before, but in theory, you should be able to!

  • Cortney says:

    Can this been made ahead of time and reheated?

  • Mary Jo Cassidy says:

    Can you make these ahead and freeze them?

  • Pam M. says:

    These look delicious! Can you use heavy cream instead of milk? Maybe both?

  • Krissy says:

    These were fabulous! Made them for Christmas dinner and added some bacon and a couple different kinds of cheese. Perfection! Thank you for sharing!

  • CATHY OTTO says:

    It’s in my oven right now, Merry Christmas

  • Tiffany Wright says:

    Hello can you make using a different pan I don’t have an 8×8 pan I only have 9×13

    • Elizabeth Keeney says:

      Hi, Tiffany! I work with iambaker and am happy to help with questions. A 9×13-inch dish is almost double the volume of an 8×8-inch dish. So, you could double the recipe, but we have not made that large of a batch, so I can’t say how much the cooking time would need to be adjusted. Let us know if you try it, and have a great day!

  • Nancy J says:

    These were amazing!! Thank you for sharing!!

  • Clora says:

    This recipe is so yummy thank you so much, I added a little extra cheese on top, half a cup and a tea spoon of cayenne to the potatoes and a tea spoon of Dijon mustard too the cheese sauce, my four year old adored it xxxx

  • Virginia says:

    Can I make this 2 days in advance?

  • Mandi says:

    Has anyone made this without the onions??

  • Debbie says:

    Can I cook it at 350deg if so for how long

  • Lori says:

    My go to potato recipe for Easter, Christmas, whenever! So, so good! I omit the onions since my nieces and nephews are picky about them. I love it with Trader Joe’s cheddar-gruyere cheese!

  • Gary Hatt says:

    This was really good, except too much onion. Would make it again, but without the onion. Smoked mine while I was smoking a ham, and really added even more flavor!

  • Val says:

    Truly delicious ! Expected good but got fabulous!
    Totally recommend . I had never added onion before but highly recommend the subtle flavor addition.
    These potatoes were the Easter hit !

  • Cassandra Thomas says:

    Like Recipes

  • kathy says:

    Just made these tonight, and they are soooo delicious! I used coconut milk and sharp cheeses. Everyone is still raving about them. They will be a new favorite for this house hold. Thank you

  • Jodi says:

    We absolutely love this recipe. My husband does not like onions so I have to leave them out but it is so good even without them. I use a combination of mild cheddar and Dubliner Irish Cheddar. It’s a perfect combination.

  • Mikey D. says:

    I’m a 71 year old man and this was very easy to make. I followed directions exactly as posted, but added andouille sausage layers as well. Came out perfect. It was green cooking in the oven again, it seems we only use instant pot and air fryer. Can’t beat that oven crusty taste.

  • Diane bongo says:

    That looks sinfully delish

  • Karen Valenta says:

    Made this recipe ×4 for a large group dinner…delicious,had many dipping for seconds, they loved it!