Scalloped Potatoes Recipe

The first time I ever made scalloped potatoes with cheese, it was a chilly Sunday in early March – not quite spring, definitely not winter anymore – and the house smelled like browned butter and something slow, warm, familiar. I wasn’t really planning a showstopper. I just had extra potatoes in the basket, and somehow, the sound of sauce bubbling up at the corners of a baking dish seemed like just the sort of noise the evening could use. What came out of the oven… golden and soft, those top ridges just beginning to crisp, sauce thick in the corners like melted velvet… well, we ate half the pan before dinner even made it to the table – standing over the stove with our forks. No regrets.

Why You’ll Crave It

• It’s ridiculously cozy – like a blanket in food form. Creamy, rich, and gently cheesy (not too much – just enough).
• The edges get that magical crisp thing going on while the inside stays silky and tender.
• Makes your kitchen smell like something grandma would’ve made, but somehow feels a little bit more indulgent – in the best way.
• You only need a short list of good ingredients – mostly pantry staples – and a little patience.
• It makes even boring leftovers next-day exciting again. Trust me.

The first time I made this for my nephews, they argued over who got seconds – and then thirds.

What You’ll Need

• Potatoes: 3 pounds – go for Russets or Yukon Golds, thinly sliced (about 1/8 inch… give or take)
• Butter: 4 tablespoons – unsalted, melted in a warm pan just until it smells a bit nutty
• All-purpose flour: 1/4 cup – for thickening that dreamy sauce
• Milk: 2 cups – whole milk works best here for creaminess
• Heavy cream: 1 cup – adds depth and richness (don’t skip it)
• Garlic: 2 cloves, minced – or more if you believe in garlic the way I do
• Salt: 1 teaspoon – or to taste, really
• Pepper: 1/2 teaspoon – freshly ground is nicest if you have a grinder
• Cheddar cheese: 2 cups, shredded – sharp cheddar melts beautifully and adds that buttery tang
• Parmesan cheese: 1/2 cup, grated – for savory depth and that salty umami layer on top

Easy How-To

Prep your potatoes

Peel the potatoes if you like them smooth (I usually do), then slice as thin as you can. A mandoline helps a lot here if slicing by hand tires you. They don’t need to be perfect, just fairly even so they cook evenly.

Start a buttery roux

Melt your butter in a saucepan over medium heat. Once it’s melted – and maybe starts to smell just the tiniest bit toasty – whisk in the flour. Stir it for about a minute to cook off that raw taste. It should bubble softly.

Add the milk and cream

Slowly pour in the milk and cream, just a little at a time, whisking gently to keep it lump-free. It’ll start thin, then gradually thicken into a glossy sauce that clings to the spoon. That’s your cue.

Infuse with flavor

Add in the garlic, salt, pepper – and maybe a little nutmeg if you’re feeling classic. Let it simmer just until thickened… don’t boil it hard, just warm and kind of loving.

Layer it up

Grease your baking dish (I use a 3-quart one). Start with a small splash of the cream sauce at the bottom. Then layer: potatoes, sauce, a small handful of cheddar… repeat. You’ll get 3 to 4 good layers.

Final touch

Finish with a generous pour of remaining sauce on top. The cheese comes later – but trust, this part sets the foundation.

Bake – slowly

Cover your dish tightly with foil and bake at 350°F for about an hour. You want the potatoes fork-soft but not falling apart.

Add cheese and crisp it up

Uncover, scatter the rest of the cheddar and all the parmesan on top. Back in it goes, uncovered this time, for another 30 to 45 minutes. Watch for that color – golden and bubbling in the corners.

Let it breathe

When it’s done (and you’ll know, it’ll smell like a dairy dream), let it sit on the counter for 10 to 15 minutes. It’s too hot to dive into anyway, and it needs the pause – the sauce settles, the layers firm up.

Good to Know

• If the sauce seems thin coming out of the oven, give it time to rest before judging. It thickens as it cools a bit.
• You can totally add cooked bacon or pancetta between the layers – I’ve done it. Very good decisions were made that night.
• It reheats beautifully, maybe even better the next day. Those flavors really get to know each other overnight.

Serving Ideas

• Serve beside roast chicken, glazed ham, or even with just a green salad and crusty bread – it really carries a meal.

Top Tricks

• Use a mandoline if you have it – the uniform slices help everything cook just right.
• Don’t skip resting time after baking – it’s not just to cool, it helps everything hold together.

Frequently Asked Questions

Can I make scalloped potatoes ahead of time?

Yes, and actually, they’re even better made a day ahead. Assemble, cover, refrigerate. When ready to bake, let it sit out for 30 minutes to take the chill off before putting it into the oven.

Is it okay to freeze scalloped potatoes with cheese?

It is, but be honest with yourself – the texture after thawing can get a little soft. If that doesn’t bother you, go for it. Just thaw slowly in the fridge and reheat gently in the oven.

How do I know when scalloped potatoes are fully cooked?

Use a fork – gently press down into the center of the dish. If it slides through easily, the potatoes are done. If you meet resistance, give it a little more time (foil back on if needed).

Can I use other types of cheese?

Definitely. Gruyère, fontina, or a bit of smoked gouda are lovely options. Just make sure it melts well and complements the cream sauce, not overpowers it.

Why did my sauce curdle?

It might’ve boiled too rapidly, or the dairy was added too quickly to the roux. Gentle heat and patience are your allies here. Low and slow wins the race.