Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes Recipe – good cheesy scalloped potatoes in a rich cream sauce with a crispy crunch and tons of flavor the whole family will love!

Scalloped potatoes come from a old term – scalloping used to mean thinly sliced vegetables. Nowadays, scalloped potatoes are a simple mixture of thinly sliced potatoes, herbs, and cream – and, loads of good cheese that sinks in and makes every bite crave-worthy!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Scalloped Potatoes

First assemble the following ingredients:

• Red potatoes (1 ¼ lbs) – Red potatoes hold their shape beautifully and add a tender, slightly waxy bite to the dish.
• Yukon gold potatoes (1 ¼ lbs) – Yukon golds bring buttery richness and creamy texture that balances perfectly with the sauce.
• Onion (1) – Adds subtle sweetness and depth of flavor that enhances the savory layers.
• Butter (3 tbsp) – Creates a rich base for the roux and lends a luxurious, velvety texture to the sauce.
• All purpose flour (3 tbsp) – Thickens the creamy cheese sauce, helping it cling perfectly to each potato slice.
• Garlic cloves (2) – Infuses the dish with a warm, aromatic flavor that complements the cheese beautifully.
• Dry mustard (1 tsp) – Adds a gentle tang and enhances the sharpness of the cheeses.
• Dried thyme (¼ tsp) – Provides earthy, herbal notes that deepen the overall flavor.
• Paprika (¼ tsp) – Brings a mild smokiness and warm color to the creamy sauce.
• Sea salt (1 tsp) – Balances the richness and brings out the natural potato and cheese flavors.
• Black pepper fresh ground (¼ tsp) – Adds a hint of heat and spice that brightens the creamy layers.
• Whole milk (2 cups) – Forms the silky base of the sauce, ensuring a smooth, rich consistency.
• Cheddar cheese shredded (1 cup, plus 1/4 cup more for topping) – Delivers bold, tangy flavor and classic meltability for the sauce.
• Gruyere cheese shredded (½ cup, plus 1/4 cup more for topping) – Adds nutty, slightly sweet depth and luscious melt to the creamy blend.
• Parmesan cheese grated (¼ cup, plus 2 tbsp more for topping) – Contributes a salty, savory finish and helps create a golden crust.
• Fresh Chives and Parsley to garnish – Provide a bright, oniony freshness and pop of herbal color that lifts the richness of the dish.

Use this Method

Prep – Generously grease a 2 quart casserole dish with softened butter, and set aside. With a mandoline or sharp knife, slice potatoes into very, thin slices, about 1/8″ thick.
Make Sauce – In a medium sized saucepan, melt butter over medium high heat.
When butter is light and foamy, add garlic and saute for 1 minute, until soft and fragrant – stirring a few times to prevent burning. Slowly add in flour, whisking vigorously for about one minute. Add in milk slowly, whisking vigorously, until there are no more lumps. Keep whisking until mixture is thick and coats the back of a spoon. Turn off heat and remove pan. Add cheeses, dry mustard (optional), herbs, paprika, salt and pepper, and stir until smooth.
Assemble – Start to arrange and layer half the potatoes and onions in greased casserole dish, pour approximately half of the cheese sauce over potatoes, sink in, and let sit for a minute or two to help it soak in. Repeat with remaining potatoes, onions, and cheese cream sauce. Sprinkle top of potatoes with cheese. Cover in nonstick aluminum foil.
Bake – Preheat oven to 400 degrees F. Place casserole on a baking sheet, to catch any extra drips, and bake for 60 minutes. Remove foil and bake, uncovered another 25-30 minutes. Potatoes should be soft, tender, and the cheese should be smoothly melted. Broil on HIGH for a minute or two for extra browning and crispiness. Sprinkle the top with diced chives, thyme, or parsley and serve.

Kitchen notes

Slice Thin – The easiest way to scallop potatoes, if you don't have excellent knife control skills, is to use a mandoline. We have an OXO Mandoline we love and use often especially for thin slices like this. Thinly slice potatoes with a mandoline, taking care to protect fingers. Thinner potatoes cook faster, and crisp up better!

Use New Potatoes – New, crisp potatoes are the easiest to slice. Older potatoes get saggy, and have more “give”, making them harder to slice thinly.

Use the right potatoes – Yukon gold potatoes work best in this baked scallop potatoes recipe because they have enough starch for this recipe – and keep their round shape and chewy texture. Russet potatoes can turn to mush in scalloped potatoes, and make a less than great choice.

Cover while Baking – Keep the potatoes covered with foil or a heavy lid during most of the cooking process to trap steam in. When potatoes are soft and tender, remove the foil or lid so the potatoes can become crispy and crunchy on the top and sides! The crunch is the best part!

A few answers

How thin should we slice the potatoes?

Aim for ?-inch thick slices for even cooking and tender layers that soak up the sauce perfectly.

Do we need to peel the potatoes?

No, it's optional! Leaving the skins on adds texture, color, and nutrients, but you can peel them if you prefer a smoother bite.

Can we make scalloped potatoes ahead of time?

Yes—assemble the dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 10–15 minutes to the baking time if baking straight from the fridge.

How do we prevent the sauce from curdling?

slowly add warm milk to the roux and stir continuously; avoid boiling the sauce once the cheese is added to keep it smooth.

Why are our scalloped potatoes watery?

They may need more time to bake, or your sauce wasn't thickened enough. cook the roux until it's thick and smooth before layering.

Can we freeze cheesy scalloped potatoes?

Yes—bake first, cool completely, then freeze in portions for up to 3 months. Reheat covered in the oven until hot and bubbly.

Serve it with

These scalloped potatoes are a favorite on our Thanksgiving table alongside smoked turkeymashed sweet potatoes cranberry chutneycornbread stuffingand gravy!

If you love this good and easy scalloped potatoes recipe, please check out some of our other favorite holiday dinner dishes!

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Ingredients

• 1 ¼ lbs red potatoes, washed, but not peeled
• 1 ¼ lbs Yukon gold potatoes, washed, but not peeled
• 1 onion, sliced thinly
• 3 tbsp butter
• 3 tbsp all purpose flour
• 2 cloves garlic, minced
• 1 tsp dry mustard
• ¼ tsp dried thyme
• ¼ tsp paprika
• 1 tsp sea salt, to taste
• ¼ tsp black pepper, fresh ground
• 2 cups whole milk
• 1 cup cheddar cheese, shredded
• ½ cup gruyere cheese, shredded
• ¼ cup Parmesan cheese, grated
• fresh chives, for garnish
• fresh parsley, for garnish
• ¼ cup cheddar cheese, shredded
• ¼ cup gruyere cheese, shredded
• 2 tbsp Parmesan cheese, grated

Method

1. Preheat oven to 400 degrees F.
2. Generously grease a 2 quart casserole dish with softened butter, and set aside.
3. With a mandoline or sharp knife, slice potatoes into very, thin slices, about 1/8" thick.
4. In a medium sized saucepan, melt butter over medium high heat.
5. When butter is light and foamy, add garlic and saute for 1 minute, until soft and fragrant – stirring a few times to prevent burning.
6. Slowly add in flour, whisking vigorously for about one minute.
7. Add in milk slowly, whisking vigorously, until there are no more lumps.
8. Keep whisking until mixture is thick and coats the back of a spoon.
9. Turn off heat and remove pan.
10. Add cheeses, dry mustard (optional), herbs, paprika, salt and pepper, and stir until smooth.
11. Start to arrange and layer half the potatoes and onions in greased casserole dish, pour approximately half of the cheese sauce over potatoes, sink in, and let sit for a minute or two to help it soak in.
12. Repeat with remaining potatoes, onions, and cheese cream sauce.
13. Sprinkle top of potatoes with cheese.
14. Cover in nonstick aluminum foil.
15. Place casserole on a baking sheet, to catch any extra drips, and bake for 60 minutes.
16. Remove foil and bake, uncovered another 25-30 minutes.
17. Potatoes should be soft, tender, and the cheese should be smoothly melted.
18. Broil on HIGH for a minute or two for extra browning and crispiness.
19. Sprinkle the top with diced chives, thyme, or parsley and serve.