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Cheesy Scalloped Potatoes: Creamy, Golden, and Comforting

Few side dishes have the ability to make a meal feel quite as special as a bubbling dish of Cheesy Scalloped Potatoes. Thinly sliced potatoes are layered with a rich, creamy cheese sauce and baked slowly until tender. The top becomes beautifully golden and bubbly while the potatoes underneath soak up all that savory, cheesy goodness.

This recipe is perfect for Sunday dinners, holiday gatherings, potlucks, or whenever you want a comforting side dish that feels homemade and satisfying. The ingredients are simple, but a few careful steps—especially slicing the potatoes evenly and making a smooth sauce—make a big difference in the final result.

Why You’ll Love These Cheesy Scalloped Potatoes

This dish combines everything you want in a cozy potato casserole: tender potatoes, a creamy sauce, plenty of melted cheese, and a lightly crisped golden top.

The sauce is prepared separately before the potatoes are layered, which helps distribute the flavor evenly throughout the casserole. A little garlic and onion add savory depth, while sharp cheddar provides plenty of cheesy flavor without overpowering the potatoes.

Another advantage is that the casserole can be assembled ahead of time, making it especially useful when you’re preparing a larger meal.

Ingredients

For the potatoes:

2 1/2 pounds Yukon Gold or russet potatoes
1 small yellow onion, thinly sliced
2 tablespoons butter, for greasing the baking dish

For the creamy cheese sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese

For the topping:

1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese
A small amount of chopped fresh parsley, optional

Step 1: Prepare the Potatoes

Begin by washing and peeling the potatoes. Yukon Gold potatoes work particularly well because they have a naturally creamy texture, while russet potatoes produce a softer, starchier casserole.

Slice the potatoes into very thin, even rounds, about 1/8 inch thick.

Try to keep the slices as uniform as possible. If some slices are very thick while others are paper-thin, they will cook at different rates. A mandoline can make the job easier, but a sharp knife works perfectly well too.

Once sliced, pat the potatoes gently with a clean kitchen towel to remove excess moisture.

Step 2: Prepare the Cheese Sauce

Preheat your oven to 375°F (190°C).

Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

Sprinkle in the flour and whisk continuously for about 1 minute. This creates a simple roux that will help thicken the sauce.

Gradually pour in the milk while whisking constantly. Add the heavy cream and continue stirring until the mixture becomes smooth.

Season with salt, black pepper, and paprika.

Let the sauce cook gently for about 3–5 minutes, stirring frequently, until it thickens enough to lightly coat the back of a spoon.

Reduce the heat to low. Add the cheddar and Monterey Jack a little at a time, stirring after each addition until melted and smooth.

Finally, stir in the Parmesan.

Avoid boiling the cheese sauce once the cheese has been added. Gentle heat helps keep the sauce smooth and creamy.

Step 3: Prepare the Baking Dish

Lightly grease a 9-by-13-inch baking dish with butter.

Spread a thin layer of the cheese sauce across the bottom. This first layer helps prevent the potatoes from sticking and gives the bottom of the casserole a creamy start.