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. You may also love my Potatoes Au Gratin with Smoked Sausage.

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Cheesy 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.

We can’t get enough of this delicious recipe. Neither can friends and family! Without fail, someone always requests this recipe after our Thanksgiving dinner.

How to Make Scalloped Potatoes

Scalloped Potatoes vs. 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.

Cheesy Sauce for Au Gratin Potatoes

What Potatoes are Best for Scalloped Potatoes?

When choosing a potato for scalloped potatoes, I recommend a Russet potato (like I used for this recipe) or Yukon Gold potatoes. These two kinds of potatoes are starchy enough to help thicken the sauce and they will also turn out soft and tender. If you choose a more waxy potato, they may not soften up. Also, slice the potatoes as evenly as you can (which is why I recommended a mandoline earlier). Keep the thickness from 1/8 of an inch to 1/4 of an inch to ensure the potatoes are cooked evenly.

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

More Side Dishes

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4.99 from 69 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!

Ingredients

  • 4 russet potatoes, peeled and sliced into ¼-inch slices
  • 1 yellow onion, sliced into rings
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • 2 cups whole milk, room temperature
  • 1 ½ cups mild cheddar cheese, shredded
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
  • Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  • 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. 
  • Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds. 
  • Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil.
  • Bake for 85-90 minutes, or until the potatoes are tender.
  • For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
  • Season with salt and pepper to taste and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’ve made these potatoes 3 times now since I saw your recipe and turned out just awesome Especially my husband since he’s diabetic I leave the skins on it. He just loves him. Would like to know though if you can make them ahead of time and then bake them later.

  2. This dish looks delicious! I made before with cheddar cheese but it does not looks yellow as your dish. What ingredient you use to make the sauce this beautiful color? Thank you for answer.

  3. i have a question. What food color and brand name did you use to achieve this beautiful color? Thank you.

    1. You can use skim milk…..but it will not be as good. I’ve tried it. It is much better to always shred your cheese from a block, especially when you use it for a sauce. Packaged shredded cheese is coated in stuff you don’t want to eat and it doesn’t melt as well.

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