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

4.97 from 29 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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  • Deb says:

    So good & so quick to make & absolutely the cheesiest potatoes I have ever made the family loved these!!!

  • Liz says:

    Easy Recipe and yummy

  • Lisa Vizzi says:

    GREAT! The husband loved it and went for second helpings! We did two cups of cheese instead and it was so good.

  • Barbara Anderson says:

    I made this very good

  • Betty Bear says:

    I just made this and absolutely love it. I added diced ham as well Because both it and the cheese are salty I left out the 1/2 tsp of salt. This recipe is a real winner and I will make it again.

  • Ronna says:


  • Beverly E Brejcha says:

    I omitted the onion to keep our picky eaters happy, and added an extra half cup of cheese. Scrumptious! I’ll be making this again!

  • Susie A Hodge says:

    I put bacon in my!

  • Tracy says:

    If I were to use a crock pot, how would you suggest cooking it?

  • Ken says:

    Can this be made a day ahead??

  • Laura says:

    Can you assemble this a day ahead, and then bake it the next??

  • Tracey Schween says:

    Hi Amanda,
    I am looking forward to making your cheesy potaotes Christmas Day for a party of 10. I will do the quantity and a half and bake in a glass dish.
    Can this be made a day ahead right up to baking then pulled out to room temp. before baking the day of?
    Thank you!

    • Amanda Rettke says:

      Yes, but make sure the potatoes are COVERED well! You don’t want them to brown.

  • Sandra says:

    If I doubled the recipe, how long shall I bake for?

  • Trish says:

    How many pounds of potatoes are you using for this recipe?


    Will gold/yellow potatoes work?

  • Sue says:

    These are awesome! So easy to make. Cover potatoes if you take too much time making cheese sauce or they will brown. I added 1/2 cup shredded Asiago cheese.

  • Susan says:

    Maybe the best thing I’ve ever made! I cooked it in my copper pot and the bottom got brown and delicious. Thank you for sharing this. Its easy and delicious!! It is definitely a winner!

  • Lucy hall says:

    Can I make this ahead of time?

  • Patty says:

    These were amazingly delicious! The only change I made was to use 1/2 milk and1/2 heavy cream and sprinkled a little paprika on top for color. They will definitely be on the dinner rotation! Thanks for the great recipe

    • Amanda Rettke says:

      Thrilled you like them, Patty!

  • Kristin Verde says:


    Very excited to make this for valentine’s day.
    Regarding making this a day ahead – do you think i could bake them 75% of the way so I would only need to bake them for 30-40 minutes the day i will serve them?

  • Emma says:

    Are you adding a whole slice of onion between potatoes or just a ring or two?

  • Dina says:


  • Lily Evans says:

    While these were good. Tasted very little cheesy flavor. The stacking of the potatoes on end was great!!! Let all that oozy sauce coat each potato. Will def make again, but will use a REALLY sharp cheese and more of it.

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