The Ultimate Creamy Cheesy Scalloped Potatoes: A Decadent Side Dish for Any Occasion

Prepare to elevate your dining experience with the most incredibly creamy and intensely flavorful cheesy scalloped potatoes you’ve ever tasted. This classic potato casserole is more than just a side dish; it’s a culinary masterpiece that promises to steal the spotlight at your next holiday gathering, elegant dinner party, or even a cozy date night in. With layers of tender, thinly sliced potatoes bathed in a rich, savory cream sauce and topped with a golden blanket of melted cheese, this recipe is guaranteed to impress and satisfy.

While the main course often gets all the glory, there are some side dishes so spectacular they undeniably become the star of the meal. For many, scalloped potatoes—also known as au gratin potatoes or simply potato gratin, depending on regional variations and the inclusion of cheese—represent the pinnacle of indulgent side dishes. Our version takes this beloved classic to new heights, offering a depth of flavor and a texture that is simply unbeatable.

This scalloped potato recipe delivers an unparalleled experience: rich and deeply flavorful, featuring perfectly tender, paper-thin potato slices submerged in a luscious shallot and thyme-infused cream sauce, crowned with a irresistible golden, bubbly layer of sharp cheddar cheese. It’s a versatile casserole that effortlessly transitions from a sophisticated centerpiece for festive holiday meals and formal dinner parties to a comforting, hearty accompaniment for a casual weeknight dinner. And perhaps one of its greatest advantages? It can be prepped and even fully baked in advance, making your entertaining and meal planning a breeze!

Table of Contents

• Essential Ingredients for Perfect Scalloped Potatoes
• Step-by-Step Guide to Making Scalloped Potatoes
• Pro Tips for the Best Scalloped Potatoes
• What to Serve with Scalloped Potatoes
• Get the Full Recipe Card

Essential Ingredients for Perfect Scalloped Potatoes

Crafting the perfect batch of cheesy scalloped potatoes starts with selecting the right ingredients. Each component plays a vital role in achieving that signature creamy texture and robust flavor profile. Here’s a detailed look at everything you’ll need to create this delectable dish (for exact measurements, please refer to the complete recipe card at the bottom of this post):

• Yukon Gold Potatoes: These are our top recommendation for the best scalloped potatoes, offering a superior flavor and a naturally creamy, buttery texture when cooked. Their medium starch content allows them to hold their shape while still becoming incredibly tender. While Yukon Golds are preferred, you can also achieve good results with other potato varieties like red potatoes for a waxier, firmer bite, or russets for a slightly fluffier texture (though russets tend to be starchier and may break down more).
• Butter, All-Purpose Flour, and Milk: These three form the foundational base of our luxurious, velvety cream sauce. The butter provides richness and flavor, the flour acts as a thickener to create a roux, and the milk (preferably 2% or whole milk) brings it all together into a smooth, decadent sauce. The higher fat content in whole or 2% milk contributes significantly to the overall richness and creaminess of the final dish.
• Shallots, Fresh Thyme, Salt, and Pepper: These aromatic ingredients are crucial for infusing the cream sauce with layers of sophisticated flavor. Shallots offer a milder, sweeter, and more delicate onion flavor compared to traditional onions, complementing the potatoes beautifully. Fresh thyme adds an earthy, herbaceous note that elevates the entire dish. Proper seasoning with salt and freshly ground black pepper is essential to balance and enhance all the flavors.
• Sharp White Cheddar Cheese: This is the crowning glory of our cheesy scalloped potatoes. Sharp white cheddar provides a tangy, robust flavor and melts into a beautifully golden, bubbly crust. Its sharpness cuts through the richness of the cream and potatoes, creating a perfect harmony. If you prefer, a good quality sharp yellow cheddar can also be used, offering a similar flavor profile with a warmer hue. Remember to shred your own cheese for the best melting consistency and flavor, as pre-shredded cheeses often contain anti-caking agents that can affect texture.

Step-by-Step Guide to Making Scalloped Potatoes

Creating these irresistibly creamy and cheesy scalloped potatoes is simpler than you might think. Follow these detailed steps to ensure a perfect casserole every time:

1. Prepare the Potatoes: Precision is key here. Your potatoes should be uniformly sliced no thicker than ¼-inch wide. This consistent thickness is vital for even cooking and for achieving those beautiful, distinct yet tender layers that define scalloped potatoes. Using a mandoline or a food processor with a slicing attachment is highly recommended for achieving perfect, consistent slices quickly and safely.



2. Make the Velvety Cream Sauce: Begin by melting the butter in a large saucepan or skillet over medium-low heat. Add the finely chopped shallots and cook gently until they are translucent and tender, which typically takes about 3-4 minutes. Stir in the all-purpose flour, cooking for another minute to create a thick roux. This roux is what will thicken your sauce. Gradually whisk in the milk, ensuring no lumps form. Once all the milk is incorporated, increase the heat to medium-high and bring the mixture to a gentle boil, stirring frequently. Season the sauce generously with salt, pepper, and fresh thyme, then reduce the heat and simmer for a few minutes until it thickens sufficiently. You’ll know it’s ready when the sauce beautifully coats the back of a spoon. Finally, remove from heat and stir in about 1.5 cups of the shredded cheddar cheese until smooth and melted.
3. Assemble the Casserole Layers: Lightly grease a 9×13-inch casserole dish with butter or nonstick spray. Spoon a small amount of the rich cream sauce onto the bottom of the dish, spreading it evenly. This prevents the bottom layer of potatoes from sticking and adds extra creaminess. Arrange one-third of your thinly sliced potatoes over the sauce, creating an even layer. Pour another third of the cream sauce over the potatoes, making sure to spread it to the edges so every potato slice gets coated. Repeat these layers two more times, finishing with a final layer of sauce. Top the entire casserole generously with the remaining ½ cup of shredded cheese.



4. Bake to Golden Perfection: Cover the casserole dish tightly with aluminum foil. This helps to steam the potatoes, ensuring they cook through and become tender without drying out. Bake in a preheated 400°F (200°C) oven for 30 minutes. After 30 minutes, remove the foil and continue baking for another 35-40 minutes, or until the potatoes are fork-tender, and the cheesy top is beautifully golden brown and bubbly. If the top is browning too quickly, you can loosely tent it with foil again.
5. Rest, Serve, and Savor: Once baked, it’s crucial to let the casserole rest for at least 15 minutes before slicing and serving. This resting period allows the sauce to set and the layers to stabilize, ensuring neat, clean slices that won’t fall apart. Don’t worry, it will still be perfectly hot! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Pro Tips for the Best Scalloped Potatoes

Achieving truly spectacular scalloped potatoes involves a few key techniques and considerations. These tips will help you perfect your potato gratin, ensuring it’s the creamiest, most flavorful version every time:

• The Art of Thinly Slicing Potatoes: Uniform potato slices are paramount for consistent cooking and beautiful layers. While a sharp knife can work with patience, a food processor fitted with a slicing blade is by far the fastest and safest method, yielding perfect, even slices in minutes. Alternatively, a mandoline slicer is also an excellent tool, though always use the safety guard to protect your fingers. Regardless of your method, aim for slices no thicker than ¼-inch. Thicker slices will require longer cooking times and may not achieve the same delicate texture.
• Choose the Right Milk for Ultimate Creaminess: While any milk can technically be used, we highly recommend using 2% or whole milk for this recipe. The higher fat content in these milks contributes significantly to a richer, more luxurious, and incredibly creamy sauce. More fat truly does equal more flavor and a better mouthfeel in this context. Avoid skim milk, as it may result in a thinner, less satisfying sauce.
• Allow for a Crucial Resting Period: Don’t rush to serve your scalloped potatoes right out of the oven! Letting the casserole rest, covered with foil, for at least 15 minutes before slicing is a vital step. This resting time allows the hot sauce to settle and thicken further, binding all the potato layers together. The result? Clean, stable slices that hold their shape beautifully on the plate, rather than a loose, messy heap. It will still be wonderfully hot and ready to enjoy!
• Mastering Make-Ahead Scalloped Potatoes: This dish is incredibly convenient for entertaining as it can be prepared in advance.
  • Unbaked: You can fully assemble the scalloped potatoes (layers of potatoes and sauce) in the baking dish, cover it tightly, and refrigerate it for up to 8 hours before baking. When ready to bake, let it sit at room temperature for about 30 minutes while the oven preheats, then proceed with the baking instructions, adding an extra 5-10 minutes to the covered baking time if it’s still very cold.
  • Baked: For even greater convenience, you can bake the entire casserole in advance, let it cool completely, cover it, and refrigerate for up to 24 hours before serving. To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for approximately 20-30 minutes, or until heated through.

  Unfortunately, due to the high dairy and potato content, this dish does not freeze well, as freezing and thawing can significantly alter its creamy texture, making it grainy or watery.

• Cheese Choice Matters: While sharp white cheddar is specified, feel free to experiment with other melting cheeses. Gruyere offers a nutty, complex flavor, while a blend of cheddar and Parmesan can add an extra layer of savory depth. Always grate your own cheese from a block for the best results; pre-shredded cheese often contains starches that can prevent it from melting smoothly.
• Seasoning Adjustments: Taste your cream sauce before layering! Adjust the salt and pepper as needed. Remember that cheese adds saltiness, so factor that in. You can also add a pinch of nutmeg to the sauce, a classic addition to creamy potato dishes, for an extra layer of warmth and complexity.

What to Serve with Scalloped Potatoes

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Instructions

 

• Preheat your oven to 400°F (200°C). Prepare a 9×13-inch baking dish by generously greasing it with butter or a nonstick cooking spray. This will help prevent sticking and ensure easy cleanup.
• In a large skillet, melt the butter over medium-low heat. Add the finely chopped shallot and cook, stirring occasionally, until it becomes soft and translucent, about 3-4 minutes. Be careful not to brown the shallots.
• Sprinkle the all-purpose flour into the skillet with the shallots and butter. Whisk constantly for about 1 minute until the flour is fully incorporated and forms a thick paste, or roux. This step helps cook out the raw flour taste.
• Slowly begin to add the milk to the pan, whisking continuously to prevent any lumps from forming. Once all the milk has been added and the sauce is smooth, increase the heat to medium-high and bring it to a gentle boil, continuing to stir regularly. This will help activate the thickening power of the roux. Add the salt, black pepper, and fresh or dried thyme.
• Allow the sauce to simmer for a few minutes, stirring occasionally, until it has visibly thickened and coats the back of a spoon. Remove the skillet from the heat. Stir in 1 ½ cups of the shredded white cheddar cheese until it’s completely melted and smooth. Taste the sauce and adjust seasonings (salt, pepper) as needed to your preference.
• Pour just enough of the prepared cream sauce into the bottom of your greased baking dish to lightly coat it. Arrange one-third of your thinly sliced potatoes in an even layer over the sauce. Pour one-third of the remaining sauce over the potatoes, making sure to spread it evenly to cover as many potato slices as possible. Repeat this layering process two more times with the remaining potatoes and sauce.
• Evenly sprinkle the remaining ½ cup of shredded cheese over the top layer of potatoes and sauce. Cover the baking dish tightly with aluminum foil.
• Bake the covered casserole in the preheated oven for 30 minutes. After this initial baking, carefully remove the foil and continue baking for an additional 35-40 minutes, or until the potatoes are completely cooked through and fork-tender, and the cheesy top is beautifully golden brown and bubbly. If the top starts to brown too quickly, you can loosely tent it with foil again.
• Once baked, remove the scalloped potatoes from the oven and let them rest for approximately 15 minutes before slicing and serving. This crucial resting period allows the sauce to set properly, ensuring that the layers hold together beautifully when portioned. Enjoy!

Notes

Make-Ahead Instructions: This versatile dish is perfect for preparing in advance! The entire casserole can be assembled and stored, covered tightly, in the fridge for up to 8 hours before baking. For even more convenience, baked scalloped potatoes can be fully cooked, cooled, covered, and then refrigerated for at least 24 hours. To reheat, simply cover the dish with foil and warm in a 350°F (175°C) oven for about 20-30 minutes, or until thoroughly heated. Please note that due to the dairy and potato content, this dish does not freeze well, as it can result in a compromised texture upon thawing.Potato Variety: While Yukon Gold potatoes are highly recommended for their creamy texture and superior flavor, you can also use red potatoes for a slightly firmer result or russet potatoes, which will yield a softer texture. Ensure all potatoes are sliced to a uniform thickness for even cooking.Cheese Variations: Feel free to experiment with other melting cheeses. Gruyere, fontina, or a combination of cheddar and a touch of Parmesan can add delightful variations to the flavor profile.

Calories: 492kcal, Carbohydrates: 49g, Protein: 22g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 72mg, Sodium: 772mg, Potassium: 1461mg, Fiber: 8g, Sugar: 7g, Vitamin A: 825IU, Vitamin C: 35mg, Calcium: 503mg, Iron: 10mg

Cuisine: French-American

Course: Side Dish

Author: Annalise Sandberg

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Disclosure: This recipe was originally published in December 2018 in partnership with Challenge Dairy, Inc. We extend our gratitude for supporting partnerships with brands we genuinely love and trust, as they help make Completely Delicious possible. All opinions expressed are, as always, 100% our own.