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 thinly 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. Also, 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

4.95 from 17 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
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 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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  • Caryle Cirello says:

    Hi Amanda, With only one onion I don’t see how there would be enough slices to put them in between each potato slice. Do you separate the rings and just use one onion ring between the potato slices>

    • Amanda says:

      Yes, it is just one individual piece of onion between each potato.

  • John Hughes says:

    Love your recipes as they are making things very tasty and easy to cook so thank you

  • Darcy says:

    I like scalloped potatoes but ANYTHING that says OOEY, GOOEY. Turns me off immediately. I can’t handle anything gooey. No, no.

  • Donna says:

    I made these Christmas I layered as directed I don’t think it was any better than the way I’ve always done it

  • Arlene Parson says:

    Add slices of ham in the dish and use cheddar cheese soup mixed with half can of milk. Top with grated cheese. Delicious

  • Loubna says:

    Love your recipes ❤️

  • olivia calvin says:

    Hi Amanda, I love you and only have a few cooks that I like how they put food together and u or on the top of my list, Love Love Love you and your personality.

  • Jane lindsay . Northern Ireland says:


  • Shelby says:

    Just made this.. Currently waiting on it to cook but the sauce tasted amazing so I’m sure it’s going to be good! Super easy as well, for home made.

  • Debra says:

    Looking good so far! I used an 8×13 pan, poked sliced onions around and sprinkled with cubed ham. The sauce looks amazing. I loved how the potatoes are standing up – I’ve always layered flat. Cannot wait to see how it turns out!

  • trish says:

    can you adapt this to a crockpot?

    • Amanda says:

      We did and the potatoes didn’t cook as evenly. I am working on perfecting the recipe!

  • Amber Massaro says:

    Omgosh this sounds amazing and I am very much planning to make it. Thank you thank you!!!

  • Nancy Burke St . Vincent and the Grenadines says:

    This was great but I live alone so I did have to cut the recipe in half. That said, I still have a good deal left over. I will have it again tomorrow but can I freeze this dish. It is so yummy that if I can, I will make the whole recipe and freeze the leftovers in single portions.

  • David Elliott says:

    Thanks For The Idea’s

  • Pamela Moffett says:

    Keep sending your great recipes I love cooking and I’m wanting to ask you what is a good recipes for me to try today anything

  • Terri Gugenheim says:

    When I made your Cheesy Scalloped Potatoes they were delicious. I did have a problem I am hoping you can help me with. The casserole overflowed and ran all over my oven! Needless to say it was a huge mess that smelled awful.Any suggestions would be appreciated.

  • Ann says:

    Oh yes! Your cheesy scalloped potatoes will be on the table on Easter. They look yummy.

  • Elizabeth says:

    If I want to double this recipe, how long should I bake it for? Also, can I make ahead of time and then bake it a few hours later?

  • Bradford Bright says:

    Would have made this, but there is no print function on this page (at least that I could find)…

    • Amanda Rettke says:

      It’s directly under the image in the recipe.

  • Karen says:

    Can you make this the night before?

  • Johan Odendsal says:

    I am always on the look out for your awesome recipies.

  • Caedwin says:

    Would love it if I could be able to print the picture along with the recipe

  • Johanna Peredo says:

    Is there a way to make the bottom & sides not burnt?
    Just made this & it was DELISH!

    • Amanda Rettke says:

      Using a glass dish can help as it disperses heat more evenly. Finding out hot spots in your oven is good to know too.

  • Katie says:

    This was amazing. Thank you!!

  • Michelle says:

    If I double the recipe do I need to increase the cooking time?

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