There’s nothing quite like a bubbling dish of Cheesy Scalloped Potatoes fresh from the oven. Tender slices of potato smothered in a creamy, cheddar-loaded sauce. This recipe is pure comfort food and makes the perfect side dish for weeknight dinners or holiday gatherings. Looking for more cozy, crowd-pleasing sides? Check out our Scalloped Sweet Potatoes for a fun and unique twist!

Ingredients You’ll Need
- Russet Potatoes – Their high starch content makes for the creamiest texture.
- Unsalted Butter & Flour – These create the base for a simple roux.
- Whole Milk – For a rich, velvety cheese sauce.
- Cheddar Cheese – Mild cheddar keeps things creamy without overwhelming.
- Salt & Pepper – To taste, added after baking.
Why You’ll Love This Recipe
These scalloped potatoes are simple but impressive. They use everyday ingredients, come together in under 30 minutes of prep, and deliver that irresistible cheesy goodness everyone loves. No fancy tools needed, just a casserole dish and a saucepan.
Tips for the Best Scalloped Potatoes
- Slice potatoes evenly: A mandoline helps ensure uniform thickness for even cooking.
- Use room temp milk: This helps the cheese sauce come together more smoothly.
- Cover tightly when baking: This ensures tender potatoes all the way through.
- Finish under the broiler: That golden brown crust is worth the extra 5 minutes!
Storage and Reheating
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: Warm in the oven at 350°F until heated through, or microwave individual servings.
- To freeze: Let cool completely, then wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Scalloped Potatoes
Ingredients
- 4 large russet potatoes, peeled and sliced into ¼-inch rounds (about 2 pounds)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk, room temperature
- 1½ cups mild cheddar cheese, shredded
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 400°F. Lightly grease an 8×8-inch baking dish.
- Arrange potato slices evenly in the dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and salt; cook for 1 minute.
- Slowly whisk in milk. Cook until thickened, about 2–3 minutes.
- Stir in cheddar cheese and mix until smooth.
- Pour cheese sauce over the potatoes. Cover tightly with foil.
- Bake for 85–90 minutes, until the potatoes are fork-tender.
- Broil 2–3 minutes for a golden top.
- Season with salt and pepper to taste.
This recipe was adapted from Iambaker’s Cheesy Scalloped Potato Recipe
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