Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are one of those comforting oven-baked dishes that feel both simple and indulgent at the same time. Thin layers of potatoes are baked slowly in a rich, creamy cheese sauce until everything becomes tender, golden, and bubbling. It’s a classic side dish often served at holidays, family dinners, or whenever you want something warm and satisfying on the table.

Below is a detailed, step-by-step guide to making perfectly creamy and cheesy scalloped potatoes from scratch.

🥔 What Are Cheesy Scalloped Potatoes?

Cheesy scalloped potatoes are a baked potato dish made with thinly sliced potatoes layered in a creamy sauce—usually made from butter, milk, cream, and cheese. As it bakes, the sauce thickens and soaks into the potatoes, creating soft layers with a golden, cheesy top.

Unlike gratin (which often uses breadcrumbs), scalloped potatoes focus more on the creamy sauce and smooth texture.

🧀 Ingredients You’ll Need

Here’s a classic version that serves about 6–8 people:

• 4–5 large russet or Yukon Gold potatoes
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 ½ cups milk (whole milk preferred)
• 1 cup heavy cream (optional but makes it richer)
• 2 cups shredded cheese (cheddar is most common)
• 2 cloves garlic, minced
• 1 small onion, finely chopped (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional, for color and warmth)

🔪 Step-by-Step Method

Step 1: Prepare the Potatoes

Wash and peel the potatoes. Then slice them very thin—about ⅛ inch thick.
A mandoline slicer works best for even slices, but a sharp knife will also do.

Place sliced potatoes in cold water to prevent browning while you prepare the sauce.

Step 2: Make the Cheese Sauce Base

In a medium saucepan:

1. Melt butter over medium heat.
2. Add chopped onion and cook until soft (about 3–4 minutes).
3. Stir in minced garlic and cook for 30 seconds.
4. Add flour and whisk continuously for 1–2 minutes to form a smooth paste (this is your roux).

This step is important—it thickens the sauce so it becomes creamy instead of watery.

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