5-Star Scalloped Potatoes Recipe Joy

There’s nothing quite like sinking into a plate of glorious, bubbling comfort food when the day has been too much. You know the feeling—that deep, satisfying sigh when the food just hits the spot? For me, that feeling always comes wrapped in cheese and layered with tender potatoes. That’s why I’m sharing what I honestly believe is the ultimate cheesy scalloped potatoes recipe.

Believe me, I know stress. I spent years drowning in corporate burnout where the kitchen felt like a battlefield. Finding joy in simple cooking, like this classic side, transformed my life. This recipe for creamy, oven baked potatoes with cheese came straight out of necessity—I needed reliable, crowd-pleasing food that didn’t require a five-star chef. It’s a classic for a reason, and it’s incredibly trustworthy.

If you’re looking for a side dish that brings the hugs, this is it. Check out how we’re turning simple ingredients into something truly magnificent. You can read more about my journey into finding comfort food bliss right here!

Why This Cheesy Scalloped Potatoes Recipe Works So Well

This recipe isn’t fussy, I promise! It’s designed to give you those amazing results people dream about when they think of classic comfort food side dishes. We nail the texture and the flavor every single time. That’s the magic of these scalloped potatoes.

• Unbelievably creamy sauce that sets up perfectly.
• Serious depth of cheese flavor without tasting heavy.
• Easy assembly—you just layer and bake!

Achieving the Perfect Creamy Potato Bake Texture

The secret to that velvet texture in a great creamy potato bake is honestly the sauce base. We start with a simple roux—butter and flour cooked together—which stops the sauce from turning grainy. Then, instead of just milk, we use a mix of milk and heavy cream. That balance ensures the sauce is rich, thickens beautifully, and coats every potato slice just right.

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Simple Steps for Ultimate Cheesy Layered Potatoes

Anyone can master assembling these cheesy layered potatoes. It’s all about organization. You layer the drained sliced potatoes, pour half the sauce over, repeat, and then treat the top to a double dose of cheese goodness! Using sharp Cheddar gives us that necessary tang, and I love tossing in Parmesan for a little savory salty kick on top. Super simple, maximum flavor payoff.

Ingredients You Need for Rich Potato Side Dish

Okay, let’s talk about what you need to bring these scalloped potatoes to the table! Listen, ingredient quality matters, especially when you’re relying on milk and cheese for flavor. Don’t skip the details in the slicing—it’s crucial for even cooking.

• About 3 lbs of Russet potatoes—and please, peel them! Yukon Golds work too if you want that extra buttery flavor; you can read about why I love them mashed here: fluffy, creamy Yukon Gold potatoes.
• 4 tablespoons of unsalted butter—the real stuff, always.
• 1/4 cup of all-purpose flour for our sauce thickener.
• 2 cups of whole milk, not skim! We need that fat content.
• 1 cup of heavy cream. This is non-negotiable for richness!
• Seasonings: Just 1 teaspoon salt, a half teaspoon pepper, and just a tiny pinch of nutmeg—it wakes up the dairy flavor!
• 1 clove of garlic, minced super fine.
• 2 cups of sharp Cheddar cheese, shredded—and please shred it yourself!
• If you’re feeling fancy, a half cup of grated Parmesan for the topping!

See? It’s real food, nothing complicated. But those Russets are key for soaking up all that beautiful sauce.

How to Make Oven Baked Potatoes with Cheese from Scratch

Alright, let’s jump into the assembly, because this is where the magic for our scalloped potatoes really happens! First things first: Preheat that oven to 375°F (190°C) immediately, and grab your 9×13 dish—give it a good grease down so nothing sticks. If you want to use a homemade pan release instead of just butter/flour, check out my quick recipe for easy baked potato casserole prep!

Remember those potatoes you soaked? Drain them until they feel like they can’t possibly hold another drop of water. If you used a mandoline—which I highly recommend for uniform thickness!—you are set up for success here. Pouring the sauce evenly is key to a casserole that cooks uniformly.

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Preparing the Potatoes and Assembling the Scalloped Potatoes

Make sure that cheese sauce is totally heavenly before layering! Once it’s thick and cheesy, we start stacking. Put half of your drained potato slices into the prepared dish. Gently pour half of that gorgeous, rich cheese sauce right over the top. Then, just repeat! Layer the rest of the potatoes, and pour the remaining sauce evenly over everything. Save those final cheese sprinkles—Cheddar and Parmesan—for the very top. This layering ensures every single bite becomes one of those incredible scalloped potatoes everyone raves about.

Baking Time and Testing for Tenderness

This dish needs a little time to get cozy. Cover that dish tightly with foil—we want steam to help cook those thick potato slices until they’re totally tender. Bake it covered for 45 minutes. Then, pull that foil off! We need that top layer to get golden and bubbly. Cook for another 20 to 30 minutes uncovered. You know they are done when you gently pierce the middle with a fork and there’s zero resistance. Don’t skip the resting time, either; letting these scalloped potatoes rest for 10 to 15 minutes lets that sauce set up perfectly before you serve!

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Tips for Perfect Scalloped Potatoes Every Time

Even a recipe this simple can sometimes throw you a curveball, right? I want your scalloped potatoes to be flawless, so here are a couple of quick tricks I’ve picked up over the years to ensure maximum success. No soggy potatoes or runny sauce on my watch!

For example, if you notice your sauce seems a little thin when you pour it, just give it an extra minute over the heat—it’s usually impatience that gets us! Also, make sure those potatoes are truly, truly drained after rinsing. Excess water means a watered-down sauce, and we are striving for richness here!

The Difference Between Potatoes Au Gratin vs Scalloped

People mix these two up all the time, but there’s a little difference! Classic potatoes au gratin vs scalloped usually comes down to the cheese. True scalloped potatoes traditionally have potatoes layered in a simple cream sauce, maybe with just a sprinkle of cheese on top. Our recipe leans into being cheesy layered potatoes, which is more like a traditional potato gratin, but we call them scalloped because they are just that comforting!

Make Ahead Savory Sides: Preparing Scalloped Potatoes in Advance

I totally get it when you’re planning a big holiday meal, like Thanksgiving or Christmas dinner. Who has time to make everything fresh that morning? Good news! These scalloped potatoes are fantastic as one of your amazing make ahead savory sides. You can assemble the entire casserole right up until it needs to go into the oven.

Once it’s assembled—potatoes layered, sauce poured, cheese sprinkled—just cover it really tightly with foil. Pop it into the fridge; it stays perfect for up to 24 hours. When it’s time to bake, just pull it out and let it sit on the counter for about 30 minutes while your oven preheats. You’ll need to add an extra 10 to 15 minutes to that first covered baking time, but honestly, the flavor deepens overnight!

Serving Suggestions for This Rich Potato Side Dish

What do you serve with something this glorious? Honestly, these scalloped potatoes are so decadent, they elevate anything you put beside them! This truly is the rich potato side dish that steals the show, whether it’s part of your big Christmas dinner or just a Tuesday night meal.

For holidays like Thanksgiving or Christmas, I love pairing this with a beautiful roast, like my favorite reverse-seared prime rib. It’s just classic holiday eating! But don’t let that fool you into thinking they’re only for fancy meals. They are fantastic alongside something simple and saucy, maybe even my weeknight favorite sloppy joes—you can find some great side ideas right here! Don’t forget the great presentation; they look fantastic!

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Frequently Asked Questions About Scalloped Potatoes

I know you probably have a few lingering questions when you’re staring down a recipe this rich! That’s fair; we want these scalloped potatoes to be perfect. I’ve gathered the most common things people ask me about, so you can walk into the kitchen feeling totally confident. Whether it’s for a weekend meal or a quick weeknight dinner solution, we’ve got you covered here.

Can I use a Crock Pot for these scalloped potatoes?

Yes, you absolutely can! If you want an amazing easy baked potato casserole that cooks itself, the slow cooker is your friend. Just layer everything as directed, cover it, and cook on low for about 4 to 5 hours. You might want to take the lid off for the last 20 minutes if you want a little color on top!

What is the best cheese for scalloped potatoes?

For this recipe, I’m sticking firmly to sharp Cheddar for that great melting quality and flavor punch. But I always invite Parmesan for a sprinkle on top! The combination gives you that wonderful savory crust and creamy interior. Trust me, using pre-shredded stuff here ruins the melt, so grate it yourself!

How do I store and reheat leftover scalloped potatoes?

Store any leftovers tightly covered in the fridge for up to 3 or 4 days. When reheating, the oven is always best—cover it loosely with foil and heat at 350°F (175°C) until warmed through. If you use the microwave, they might get a little moody and lose some of that amazing texture, so hang onto that foil!

Storage and Reheating Instructions for Your Scalloped Potatoes

I know you sometimes have leftovers, because these scalloped potatoes are so good they’re hard to finish in one sitting! Keeping them amazing is easy. Store any leftovers tightly sealed in the fridge—they hold up really well for about three or four days if covered properly.

When you’re ready for round two, skip the microwave if you can. Reheating in the oven is superior! Just cover them loosely with foil and warm them up at 350°F until they are nice and hot all the way through. That little bit of time lets them regain that gorgeous creamy texture we worked so hard to achieve!

Share Your Comfort Food Side Dishes Experience

Now that you’ve made these incredibly rich scalloped potatoes, I just want to hear about it! Did they disappear immediately? Drop a quick rating below. I love seeing your results when you make these amazing comfort food side dishes. Knowing you found pure joy making simple food is why I share everything here on Pure Cooking Joy—you can read more about my mission here! If you share photos while serving them up for your next holiday, tag me—it truly makes my day! You can always connect with me over on my Facebook page.

The Best Cheesy Scalloped Potatoes

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Make this ultimate comfort food side dish. You get thinly sliced potatoes smothered in a rich, creamy cheese sauce, baked until golden and bubbly. This recipe is perfect for holiday dinners or weeknight meals.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 1 hour 20 min
• Total Time: 1 hour 45 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 clove garlic, minced
• 2 cups shredded sharp Cheddar cheese, divided
• 1/2 cup grated Parmesan cheese (optional, for topping)

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Prepare the potatoes: Slice the potatoes very thinly. You can use a mandoline for uniform slices. Place the slices in a bowl of cold water to prevent browning while you make the sauce. Drain well before using.
3. Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
4. Gradually whisk in the milk and heavy cream until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and minced garlic. Stir in 1 1/2 cups of the Cheddar cheese until melted and smooth.
6. Assemble the casserole: Drain the sliced potatoes completely. Layer half of the potato slices evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
7. Top with the remaining potato slices. Pour the remaining cheese sauce evenly over the top layer.
8. Sprinkle the remaining 1/2 cup of Cheddar cheese and the Parmesan cheese (if using) over the top layer.
9. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
10. Remove the foil and continue baking for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
11. Let the scalloped potatoes rest for 10 to 15 minutes before serving.

Notes

• For make-ahead preparation, assemble the entire dish up to the point of baking. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then add 10 to 15 minutes to the initial covered baking time.
• If you prefer a Crock Pot method, layer the potatoes and sauce in a slow cooker, cover, and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Remove the lid for the last 20 minutes if you want a slightly browned top.
• Use starchy potatoes like Russet or Yukon Gold for the best creamy texture. Avoid waxy potatoes.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5
• Sodium: 450
• Fat: 22
• Saturated Fat: 13
• Unsaturated Fat: 9
• Trans Fat: 0.5
• Carbohydrates: 30
• Fiber: 3
• Protein: 10
• Cholesterol: 65