Cheesy Baked Scalloped Potatoes Recipe

If you’re craving something cozy and downright irresistible, I’ve got just the thing for you: a Cheesy Baked Scalloped Potatoes Recipe that’s creamy, cheesy, and perfect for any occasion. Once you try this, your potato game will never be the same! It’s one of those dishes that feels fancy enough for guests but easy enough for a weeknight. Trust me, you’re going to want to stick around for the full recipe because it’s seriously fan-freaking-tastic.

this …

Ingredients & Why They Work

The harmony of russet potatoes and sharp cheddar cheese is what makes this Cheesy Baked Scalloped Potatoes Recipe truly sing. The potatoes hold their shape nicely, while the cheese sauce is creamy but not overwhelming. Here’s a quick rundown on why these ingredients come together so well—and some shopping tips so you’re set up for success.

• Russet potatoes: Their starchy texture helps absorb the creamy sauce but they slice thin and bake up with a tender bite.
• Butter: Essential for creating that rich roux base for the cheese sauce—we want buttery, not greasy!
• All-purpose flour: Thickens the sauce just right, so it clings lovingly to each slice of potato.
• Nonfat milk or half & half: I usually go half & half for a richer sauce, but milk lightens it up without sacrificing creaminess.
• Sharp cheddar cheese: Freshly grated cheese melts better and brings bold flavor; avoid pre-shredded to keep the sauce silky.
• Salt & pepper: Simple seasonings that enhance all the layers and keep things balanced.
• Paprika: Just a little for color and a hint of warmth—totally optional but adds a lovely touch.
• Fresh chives or parsley for garnish: Brightens the dish with a burst of fresh, herbaceous flavor.

Tweak to Your Taste

I love making this Cheesy Baked Scalloped Potatoes Recipe my own by playing around with different cheeses and spices. Don’t hesitate to customize it—you’ll be surprised how many delicious twists you can create by keeping the basics and adding your favorite flavors.

• Variation: I once swapped out half the cheddar for Gruyère—totally elevated the dish with a nutty depth that blew my mind.
• Herbs: Adding thyme or rosemary to the cheese sauce can give it a fresh, aromatic twist perfect for fall dinners.
• Dairy Swap: For a lighter option, you can replace half & half with whole milk, just watch the sauce’s thickness.
• Spice it up: A pinch of cayenne pepper or smoked paprika adds a subtle warmth and complexity—great for cooler evenings.

Step-by-Step: How I Make Cheesy Baked Scalloped Potatoes Recipe

Step 1: Prep Your Potatoes the Right Way

Start by scrubbing your russet potatoes clean—no peeling yet! I boil them whole in a big pot of salted water for about 20-25 minutes. You don’t want them fully cooked, just tender enough so a sharp knife slides in easily. This step saves so much baking time and ensures your potatoes hold up beautifully in baking rather than becoming mushy. Once they’re cooked through but still firm, let them cool enough to handle comfortably.

Step 2: Whip Up That Luscious Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Once bubbly, whisk in the flour and keep stirring until it turns a lovely golden color—this makes your roux and removes any raw flour taste. Slowly add the milk (or half & half), whisking continuously until your sauce thickens up, about 2-3 minutes. Remove from heat and stir in the freshly grated sharp cheddar cheese until silky and smooth. Don’t forget to season generously with salt and pepper at this stage—it makes all the difference!

Step 3: Slice and Layer Like a Pro

Peel your cooled potatoes gently (I usually use my fingers to avoid bruising). Slice into thin, even ⅛-inch rounds to ensure every piece cooks perfectly and layers nicely. In your greased baking dish, start layering a third of your potatoes, overlapping slightly. Sprinkle a pinch of salt and pepper over each layer, then ladle a third of the cheese sauce on top. Repeat this layering two more times until all potatoes and sauce have been used. I like to pour any remaining sauce over the last layer and smooth it out so every slice is bathed in cheesy goodness.

Step 4: Bake Until Bubbly and Beautiful

Sprinkle the top with a little extra cheddar and a dash of paprika for color (this is purely aesthetic, but I swear it makes you want to dig in right away). Pop the dish into a 350°F oven and bake for 20-25 minutes. You’re looking for a bubbly sauce and gorgeous golden edges. This quick bake finish keeps the potatoes tender but not overcooked—no one likes mushy scalloped potatoes!

Step 5: Garnish and Serve with Love

Add some fresh chopped chives or parsley right before serving to give a fresh, vibrant pop. I love how the green contrasts with the creamy cheese—it makes it look as good as it tastes.

How to Serve Cheesy Baked Scalloped Potatoes Recipe

Garnishes

I usually go for fresh chopped chives or flat-leaf parsley. They add a bright burst of color and a subtle oniony freshness that cuts through the richness of the cheese sauce perfectly. Occasionally, I sprinkle on a touch more paprika for a warm, mild kick and pretty reddish hue. It’s small touches like these that make the dish feel a little special at the table.

Side Dishes

This cheesy, comforting side pairs beautifully with roasted chicken, grilled steak, or even a light green salad if you’re aiming for balance. I’ve also served it alongside steamed green beans or roasted Brussels sprouts to bring some fresh crunch and color to the plate. If I’m going for a full cozy meal, some buttery dinner rolls and a crisp apple cider always round it out.

Creative Ways to Present

For holidays or special dinners, I like to serve this in individual ramekins or small cast iron skillets topped with a sprig of fresh herbs. It makes it feel personal and decadent. Another fun idea? Use thin layered slices of sweet potatoes mixed in with the russets for a pretty color contrast. It’s a subtle surprise that guests always ask about.

Make Ahead and Storage

Storing Leftovers

Leftover cheesy scalloped potatoes are a dream for next-day lunches! I store them in an airtight container in the fridge, where they keep well for about 3-4 days. The flavors actually meld beautifully overnight, making the potatoes even tastier the next day.

Freezing

I’ve frozen this recipe a couple of times by baking it just a little less than usual before storing it in freezer-safe containers. When you’re ready, thaw overnight in the fridge and then reheat thoroughly. Just keep in mind the texture softens a bit, but the flavor stays rich and comforting.

Reheating

To reheat leftovers, I find baking them in a low oven (around 325°F) covered loosely with foil helps warm the potatoes evenly without drying out or burning the top. About 15-20 minutes does the trick. If you want it bubbly again, remove the foil during the last 5 minutes of reheating.

FAQs

Final Thoughts

This Cheesy Baked Scalloped Potatoes Recipe has become my go-to side dish anytime I want something warm, satisfying, and totally delicious without fuss. It’s that kind of comfort food that feels like a hug in plate form, and I genuinely think you’ll fall in love with it just like I did. So grab your potatoes, start prepping, and get ready to impress yourself and anyone lucky enough to share a forkful with you!

Print