Cheesy Scalloped Potatoes Recipe
These creamy scalloped potatoes are the ultimate comfort food side dish — tender layers of buttery Yukon Gold potatoes baked in a rich, cheesy sauce with just the right hint of garlic and spice. Perfect for holidays, Sunday dinners, or cozy family meals, this classic casserole is simple to make and always a crowd favorite.
How to Make Scalloped Potatoes
Preheat your oven to 375℉/190℃ (Gas Mark 5) so it’s ready to go. Start the creamy base by melting the butter in a saucepan over medium-low heat. Once melted, stir in the flour to form a smooth roux, making sure there are no lumps.
Slowly add the milk, cayenne pepper, and salt, stirring constantly as the sauce comes to a gentle boil. Once thickened, reduce the heat to low and stir in one cup of shredded cheddar cheese, letting it melt into a rich, cheesy sauce.
Peel and thinly slice the potatoes, then layer half of them evenly into a greased 9×13 baking dish. Pour half of the cheesy roux over the potatoes and spread it out evenly. Add the remaining potatoes, followed by the rest of the sauce, and finish with the remaining cheddar cheese sprinkled over the top.
Bake the scalloped potatoes for about one hour, or until the potatoes are tender and the top is golden and bubbly. Remove from the oven, garnish with fresh parsley if desired, and let cool slightly before serving for the perfect creamy, comforting side dish.
Storage
Let your potatoes cool completely before storing. Place in an airtight container or cover the baking dish tightly. Store in the fridge for up to 4 days.
Wrap tightly in foil and place in a freezer-safe container. Freeze for up to 2 months. Note: Cream sauces may slightly change texture after freezing but will still taste good.
To reheat, the best way to is with the oven. Cover with foil and heat at 180°C / 350°F for 20–30 minutes.
To reheat with the microwave, heat individual portions in short intervals, stirring gently if possible. Add a splash of milk before reheating to keep them creamy.
Ingredients
Yukon Gold Potatoes: The star of the dish. Yukon Golds are naturally buttery and hold their shape well while baking. They become tender and creamy without turning mushy, which is exactly what you want in layered scalloped potatoes.
Butter: Butter builds the flavor base and combines with flour to make a roux. It adds richness, helps create a smooth sauce, and gives that classic comforting taste.
All-Purpose Flour: Flour thickens the sauce. When cooked with butter, it forms a roux that turns the milk into a creamy, velvety sauce that coats the potato layers instead of being watery.
Whole Milk: Whole milk creates the creamy sauce. The higher fat content gives a richer texture and helps the sauce stay smooth and luscious while baking.
Garlic Powder: Adds savory depth and warmth without overpowering the potatoes. It gives that cozy, classic casserole flavor people expect.
Salt: Enhances all the flavors — especially the potatoes and cheese. Without enough salt, scalloped potatoes can taste flat.
Cayenne Pepper: Provides a gentle heat that balances the richness of the butter, milk, and cheese. It shouldn’t taste spicy, just adds a subtle kick.
Mature Cheddar Cheese (divided): Adds sharp, tangy flavor and extra creaminess. Mixing some into the sauce boosts richness, while sprinkling the rest on top creates a golden, melty crust.
Parsley (for Garnishing): Adds fresh color and a light herbal contrast to the rich, creamy dish. It’s mostly visual but gives a tiny fresh flavor note too.
Looking for other side dish recipe? Click the links below!
- Roasted Carrots
- Potato Wedges
- Sweet Potato Casserole with Pecans
- Creamy Mashed Potatoes
- Mashed Butternut Squash
Scalloped Potatoes Recipe
Ingredients
- 6 lbs. Yukon gold potatoes
- 6 tbsp. butter
- 5 tbsp. all-purpose flour
- 2 c. whole milk
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 2 c. mature cheddar cheese divided
- Parsley for garnishing
Instructions
- Preheat the oven to 375℉/190℃/Gas Mark 5.
- In a saucepan on medium-low heat, melt the butter. Once the butter is melted, add the flour and stir until combined.
- Add the milk, cayenne pepper, and salt. Bring to a boil, stirring as needed.
- Once the roux has boiled, reduce to low heat and add 1 c. of the shredded cheddar cheese and let it melt.
- Peel and thinly slice the potatoes and line a 9x13 pan with half of the sliced potatoes. Add half of the cheesy roux to the first layer of potatoes and spread evenly.
- Layer the rest of the potatoes and pour the rest of the roux on top of them. Sprinkle the last bit of cheddar cheese on top of the scalloped potatoes and bake in the oven.
- Bake for 1 hour, remove from heat, garnish with parsley if desired, and let cool before serving.
Notes
Author: Sarah Young
FAQ Section
Can I make scalloped potatoes ahead of time?
Yes. Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes to the cooking time.
Why are my scalloped potatoes watery?
This usually happens if the sauce wasn’t thick enough before baking or if the potatoes released excess moisture. Make sure your roux is properly cooked and allow the dish to rest after baking so the sauce sets.
Can I use a different type of potato?
Yes, Russet potatoes work well too, though they’re softer and more starchy. Yukon Golds hold their shape better and have a naturally buttery flavor.
How do I keep the sauce from curdling?
Use whole milk, avoid very high heat, and make sure the roux is smooth before adding liquid. Gentle baking helps keep the sauce creamy.
Can I add extra ingredients?
Absolutely. Try onions, caramelized leeks, cooked bacon, or fresh herbs like thyme for extra flavour.
Do I have to use cheddar cheese?
No, Gruyère, mozzarella, Monterey Jack, or a mix of cheeses all work beautifully depending on the flavor you want.
In this blog post, you learned how to make cheesy scalloped potatoes.