First of all — THANK YOU for landing here. Whether you’re prepping for Sunday dinner, a holiday gathering, or just want something cozy and comforting on your table, these Scalloped Potatoes are exactly what you need.
They’re rich, creamy, packed with melty cheese, and baked to bubbly golden perfection. Trust me, this is one of those side dishes that has everyone reaching for seconds (and maybe even thirds). You’ll never look at a plain potato the same way again!
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What Are Scalloped Potatoes?
Scalloped potatoes are thinly sliced potatoes baked in a velvety cheese sauce. While traditionally made with just cream or milk, this version adds two types of cheese (cheddar and mozzarella) to take it over the top in both flavor and texture.
The result? Tender potato layers soaked in creamy, cheesy goodness. A perfect side dish for any occasion — but especially loved during the holidays.
Why You’ll Love These Scalloped Potatoes
- Ultra creamy & cheesy
- Family-friendly and crowd-pleasing
- Simple ingredients, big flavor
- Pairs with everything from roasts to veggies
- Easy to prep ahead and reheat
What Do They Taste Like?
Imagine warm, buttery layers of thinly sliced potatoes smothered in a cheesy, garlicky cream sauce with just a hint of smokiness from paprika. The top bakes into a golden, bubbly crust while the inside stays luxuriously smooth. It’s comfort food at its finest.
Ingredients
- 6 cups (2 lb / 900 g) thinly sliced potatoes (Yukon gold or russets work best)
- 3 tbsp (1.5 oz / 45 g) unsalted butter
- 3 tbsp (1 oz / 30 g) all-purpose flour
- 2 cups (16 fl oz / 480 ml) milk (whole milk preferred for creaminess)
- 1 cup (4 oz / 115 g) shredded cheddar cheese
- 1/2 cup (2 oz / 60 g) shredded mozzarella cheese
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) garlic powder
- 1/4 tsp (1 g) paprika (plus extra for sprinkling, optional)
Kitchen Tools Needed
- 9×13 inch (23×33 cm) baking dish
- Saucepan
- Whisk
- Knife or mandoline (for slicing potatoes evenly)
- Spatula or spoon
How to Make the Best Scalloped Potatoes
Step 1: Preheat Oven & Prepare Pan
Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or nonstick spray.
Step 2: Make the Cheese Sauce
In a saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to create a smooth roux.
Slowly pour in the milk while whisking to prevent lumps. Keep whisking until it thickens slightly.
Add cheddar, mozzarella, salt, pepper, garlic powder, and paprika. Stir until smooth and melty.
Step 3: Assemble the Layers
Layer half the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the top, spreading it evenly.
Repeat with the remaining potatoes and sauce.
Optional: Sprinkle a little extra paprika or cheese on top for a beautiful golden crust.
Step 4: Bake Until Bubbly
Cover loosely with foil and bake for 40 minutes. Then remove the foil and bake an additional 10–20 minutes until the top is golden and the potatoes are fork-tender.
Step 5: Rest & Serve
Let the dish rest for 10 minutes before serving. This helps the sauce set and makes slicing easier.
Serving Suggestions
Scalloped potatoes go with just about everything, but here are a few of our favorite pairings:
- Roasted chicken or turkey
- Glazed ham
- Grilled steak or pork chops
- Steamed green beans or asparagus
- Fresh garden salad
Tips for Perfect Scalloped Potatoes
- Slice the potatoes evenly using a mandoline for best results
- Use whole milk or even half-and-half for extra richness
- Let the roux cook for a full minute to remove the flour taste
- Rest before serving to help the sauce thicken and layers stay intact
- Want to get fancy? Add thinly sliced onions or fresh thyme between layers!
Storage & Reheating
- Fridge: Store leftovers covered for up to 4 days
- Reheat: In oven at 350°F (175°C) covered with foil, or microwave individual portions
- Freezer: Not recommended — dairy-based sauces can become grainy after freezing
Nutrition (Per Serving – Approximate)
- Calories: 320
- Fat: 18g
- Carbs: 30g
- Protein: 9g
- Fiber: 3g
- Sodium: 380mg
Serves: 8 generous portions
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the dish and refrigerate for up to 24 hours before baking. Bring to room temp and bake as directed.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a smoother sauce.
What type of potatoes work best?
Yukon golds are creamy and hold their shape. Russets are starchier and softer. Both work!
Conclusion
There’s a reason these Scalloped Potatoes are a classic — they’re easy, elegant, and absolutely delicious. Whether you’re serving a crowd or just treating yourself to something special, this recipe delivers every time.
So go ahead — slice, layer, and bake your way to the creamiest, dreamiest potato dish ever. Your dinner table just got a whole lot cozier. 🥔🧀
More Comforting Sides to Try Next:
- Creamy Garlic Mashed Potatoes
- Loaded Baked Potato Casserole
- Cheesy Cauliflower Gratin
- Southern-Style Mac and Cheese
Have you tried this recipe?
💬 Leave a comment, rate it below, and tag me on Pinterest with your golden, cheesy creations!
Happy baking, friend!
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