This cheesy scalloped potatoes recipe features thinly sliced potatoes layered and baked in cheese sauce with thyme and garlic, for the best potato side dish! The creamy potatoes are super tender, and the top is melty and crispy. Serve these easy scalloped potatoes for the holidays, alongside my garlic herb roasted turkey leg, or with everyday dinners. All you need is a baking dish and 45 minutes!
Looking for more classic holiday side dishes? Try these sour cream and chive mashed potatoes or this sweet potato casserole with pecans.
Cheesy scalloped potatoes are always welcome at my table. I mean, potatoes layered with creamy sauce, cheese, and herbs— what’s not to love? However, scalloped potatoes in their traditional form aren’t exactly “light”. Which is why I absolutely LOVE this version! I set out to recreate my favorite potato side dish in a way that cut back on the heavy ingredients, while keeping the comfort, flavor, and cheesy goodness of the original. In fact, I’m confident that these taste even better, but I’ll let you be the judge.
Cheesy Scalloped Potatoes, Made Lighter!
- Golden, melty, gooey. While the thinly sliced potatoes bake, the sauce gets melty and bubbly, and the cheese on top turns a gorgeous golden brown with a hint of crisp when you cut into it.
- Ready in under an hour. Whether it’s a special occasion or a random weekday, this classic side dish is easy to make in about 45 minutes. It’s an easy scalloped potatoes recipe that anyone can make, no matter your skills in the kitchen.
- Half the ingredients. My dish replaces heavy cream with milk and uses about half of the cheese from your average scalloped potatoes recipe, but these potatoes still taste just as good. The flavor from the garlic and herbs infuses every bite, and you don’t even miss the extra dairy!
Scalloped Potatoes vs. Potatoes au Gratin
Traditional scalloped potatoes recipes have potatoes cooked in a cream sauce, while au gratin recipes include cheese. Potatoes au gratin are also often grated instead of sliced, and sometimes topped with breadcrumbs. Adding cheese to scalloped potatoes makes them feel like potatoes au gratin, and you can even add breadcrumbs on top if you’d like.
Key Ingredients
I’m a firm believer in quality over quantity. That’s why I created this minimal ingredient, maximum flavor scalloped potatoes recipe. You can thank me later! Scroll to the printable recipe card for the complete recipe amounts and step-by-step instructions.
- Potatoes – Peeled and cut into thin slices, about ⅛ inch thick.
- Milk – I recommend using 2% milk or whole milk for the creamiest result. If you’re not making a lightened-up recipe, you can use heavy cream for a richer dish.
- Butter – I use unsalted, but salted butter works, too. You’ll combine the butter and flour to make a roux, and add the milk to make a béchamel sauce. This is the base for the cheese sauce.
- Flour – To thicken the sauce. If needed, substitute the flour with cornstarch. In this case, you’ll need about half the amount of cornstarch as flour.
- Garlic – Try to use freshly minced garlic if you can. If fresh isn’t available, substitute 1 tablespoon of jarred garlic or ½ teaspoon of garlic powder per garlic clove.
- Fresh Thyme – Or another desired herb. Rosemary or oregano would go nicely with the cream sauce.
- Aged White Cheddar Cheese – My secret to extra-flavorful cheesy potatoes with less cheese. Shred the cheese fresh from the block so that it melts smoothly. You could use any sharp cheddar you’d like, or another type of cheese, like Gruyère or Swiss.
- Parmesan Cheese – Again, this should be freshly grated.
- Nutmeg – I like to add a pinch of this versatile spice for a hint of warm, nutty flavor. Nutmeg is optional, and you can replace it with paprika or cayenne pepper if you’d like some kick instead.
What Kind of Potatoes Should I Use?
I always urge everyone to use Yukon gold potatoes for this scalloped potatoes recipe. The starch content and natural firmness of Yukon gold potatoes help them soak up the sauce without becoming mushy or slimy. No other potato variety will give you quite the same results. In a pinch, Russet potatoes are your next best option.
Soak the Potatoes First
This step is optional, but I like to soak my potatoes in a big bowl of cold water after I slice them. This allows them to release some of their starch so that they get nice and tender in the casserole. In order to prevent any excess moisture from making its way into your dish, pat the potato slices dry with a paper towel after soaking them. Then, they’re ready to layer into the casserole as directed.
How to Make Cheesy Scalloped Potatoes
With just 15 minutes of prep time, these potatoes are simple and stress-free. You just have to prepare the sauce and assemble everything in the baking dish, and bake!
- Prepare to bake. Preheat the oven to 400°F. Meanwhile, grease a 9×13-inch baking dish with cooking spray (I used the butter PAM).
Prepare the Sauce
- Make a roux. Add the butter to a small saucepan and melt it down. Add in the garlic and sauté for 30 seconds, then add in the flour. Let that cook off for a minute.
- Make the sauce. Next, stir in the milk, nutmeg, and fresh thyme. This is the béchamel sauce. Bring the mixture to a boil. Once it’s thickened, remove it from the heat.
- Add cheese. Now, add in half a cup of the aged cheddar cheese. Whisk until the sauce is smooth, then set it aside.
Assemble and Bake
- Start layering the potatoes. First, arrange half of the potatoes in the prepared baking dish. Season them to taste with salt and pepper.
- Layer the sauce and cheese. Cover the potatoes with half of the cream sauce, then half of the remaining white cheddar cheese, and half of the parmesan cheese.
- Layer the rest of the potatoes. Arrange the remaining potatoes in the casserole dish and season again with salt and pepper.
- Finish with more sauce and cheese. Pour the remaining cream sauce over the potatoes and top them with the remaining white cheddar and parmesan cheeses.
- Bake. Bake the casserole for 40 minutes (uncovered), or until the potatoes are tender, and the top is slightly browned. Remove your casserole from the oven and let it rest for 5 minutes before digging in.
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Tips for the Best Scalloped Potatoes
- Use a mandoline. I recommend using a mandoline like this one to slice up your potatoes. If you don’t have access to one, you can use a handheld slicer or a knife. Just make sure you’re cutting the potatoes into 1/8-inch thick slices, so they cook properly.
- Soak the potatoes. See my tip earlier about soaking the potato slices to release the excess starches. This results in a more tender texture in the finished scalloped potatoes.
- Make a thicker sauce. If you’re not happy with the thickness of your cream sauce after it cooks, you can prepare a cornstarch slurry to make it thicker. Transfer 2 tablespoons of the sauce to a small bowl along with 1 tablespoon of cornstarch. Use a fork to mix until there are no more lumps. Add the slurry back into the sauce, give it a good whisk, then let it cook for 1 more minute. This should thicken it up to your liking!
Serving Suggestions
Cheesy scalloped potatoes are a classic side dish with our holiday meals! I’ll serve these creamy potatoes with a glazed ham at Christmas, or alongside our Thanksgiving turkey and stuffing. Scalloped potatoes pair perfectly with other festive sides, like cranberry sauce, green bean casserole, and prosciutto-wrapped asparagus. These easy scalloped potatoes are also quick enough to make on a weeknight, to have alongside a ribeye steak dinner.
Make-Ahead, Storage, and Reheating
- Prepare the casserole in advance. This holiday-worthy dish is great for making ahead of time. Once the casserole is completely cooled, cover it tightly with aluminum foil and store it in the fridge.
- Reheat. When you’re ready to serve it, leave the casserole covered and bake it at 350°F for 35 minutes. After 35 minutes, raise the oven temperature to 400°F and carefully uncover the casserole. Continue baking until the cheese is bubbly (about 5 minutes), then remove your dish from the oven.
- Store leftovers. Leftover scalloped potatoes should be refrigerated in an airtight container after they’ve cooled completely. They will last for up to 3 days. If the majority of your casserole is being saved for later, refer to the storage and reheating instructions above. You can reheat individual portions in the microwave.
- Freeze. This dish actually freezes quite well. Secure your leftovers in a freezer-safe container once they’ve cooled and freeze them for up to 3 months. Thaw them out in the fridge overnight before reheating.
More Easy Potato Recipes
Cheesy Scalloped Potatoes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 14 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This easy scalloped potatoes recipe features thinly sliced potatoes layered and baked in cheese sauce with thyme and garlic, for the best potato side dish! All you need is a baking dish and 45 minutes.
Ingredients
- 3 lbs. of yukon gold potatoes, peeled and thinly sliced to 1/8″ thick pieces (I used a madoline)
- 1 1/2 cup 2% milk
- 2 tablespoon unsalted butter
- 2 tablespoons 1:1 gluten free flour (or regular flour if you don’t need gluten free)
- 3 garlic clove, minced
- 1 tablespoon fresh thyme
- 1 1/2 cup shredded aged white cheddar cheese
- 1/2 cup grated parmesan cheese
- pinch of nutmeg
- salt & pepper
Instructions
- Preheat oven to 400°F.
- Spray a 13×9″ baking dish with cooking spray. (I used the butter PAM)
- To a small saucepan, add butter. Melt and add in garlic, sauté for 30 seconds then add in flour. Stir milk, nutmeg and fresh thyme.
- Bring to a boil. Once mixture is thickened, remove from heat and add in 1/2 cup aged cheddar cheese. Whisk together until smooth. Set aside.
- Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
- Cover with half the cream mixture, half the shredded white cheddar cheese and half the parmesan cheese.
- Arrange the remaining potatoes. Season with salt and pepper.
- Pour the rest of the milk mixture over the potatoes and finish with remaining white cheddar cheese and parmesan cheese.
- Bake, uncovered, for 40 minutes or until potatoes are tender the top is slightly browned.
Nutrition
- Serving Size: 1/2 cup
- Calories: 127
- Sugar: 2 g
- Sodium: 115 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg
56 comments on “Easy Cheesy Scalloped Potatoes”
When you double the recipe, do you use a bigger pan?
Yes or even two pans
5 star. This is sooo easy to make and tastes so delicious! Time to make it is so quick I peeled all the potatoes first and placed the forst layer then made the sauce then placed the second layer took me like 20 min to make!! I love this recipe
Yay, Silvia! So glad it came together quickly for you — that’s exactly what I love to hear. Thanks for the kind review! 🥔
I halved this recipe due to my overestimation of ingredients at the house. I had to use wheat flour to thicken and it didn’t work quite the same but the flavors were still delicious. Even the teen ate them up. Will make again.
woohoo! That’s great to hear!
I just made this according to the recipe instructions and found that the potatoes were undercooked. I covered them with foil to prevent them from burning and had to cook an extra 15 minutes. They turned out tasty
Hmm… the only thing I can think is maybe your potatoes were thicker than mine. Good call on covering them while cooking longer so they don’t burn. Glad you enjoyed the flavor!
My family loves these potatoes! How can I make them gluten free? What can I sub for for the flour?
Hi Suzanne! Yes, you can swap the flour for a 1:1 gluten-free flour blend (Bob’s Red Mill or King Arthur both work great). Cornstarch also works — use half the amount called for. Enjoy!
These potatoes are AMAZING! They are now my go-to potatoes. I use almond milk to lower the calorie/fat conent and do not need to tweak anything. I drizzle truffle oil over the potatoes before I pour the cream sauce over. We LOVE them!!!!
Yes, to all the truffle oil!!! The thought is making me drool!
So first off… the prep time 15 min?? That’s a joke. I usually double the prep time on recipes but this should have been 4x’s. Also, currently on 50 min cook time and my potatoes are still not soft. Hoping in the end I don’t have a gross mess because of all the time and effort wasted.
Hi Michelle! Sorry the timing’s been off, I’m a fast chopper hehe — undercooked potatoes usually come down to slice thickness. They should be sliced about ⅛ inch thick (a mandoline helps a lot here). If yours are still firm, cover with foil and bake another 15-20 minutes. Hope they came out!
Curious as to why you updated the healthy cheesy scalloped potato recipe?
I had a few people that struggled with the milk curdling so I decided to remake it and found the tweaks helped me end with a better more consistent dish. Hope you enjoy!
To make this gluten free like the tags say, are you using gluten free flour?
Thank you.
Hi Jennifer! Yes, use 1:1 gluten-free flour blend (Bob’s Red Mill or King Arthur both work great). Enjoy! But if you don’t have it you can keep it
Is this the remade version of “Healthy Cheesy Scallop Potatoes”, as I can’t find Healthy Cheesy, only Easy Cheesy Scallop Potatoes?
Hi Shar! Yes, it is an updated version! I hope you enjoy!
Is it necessary to peel the potatoes?
If you don’t mind the skin you can leave it on. I just like that I don’t have to work around the skin when scooping or eating. 🙂
Made this today. I did halve the recipe since it’s just my husband and me. The only thing I added was some onion powder. Oh, and used regular sharp cheddar. Very good. It shows that you don’t need a hundred ingredients to make something that tastes good.
Exactly, so glad you and your husband enjoyed this!
FYI – There is a typo in step 4 where you are instructing is to melt our “butt”. I think you meant “butter”.
Whoops! Thanks for the edit! I definitely don’t want you to melt your “butt” – just your butter!
Going to make these for Christmas!! Could I swap plain yogurt for the milk?
Thanks!
Hm… the yogurt might curdle so I’d recommend not doing that.
can you use any subsitute for milk? i.e almond milk?
Yes, I’d recommend almond milk if you’re looking for a non dairy substitute.
Thank you thank you! This recipe is the bomb! So rich, cheesy and creamy. My 12 y/o is gf and I’ve struggled to find a good recipe for scalloped potatoes that he’ll eat. I’m done looking. He loves these, as does our entire family. So grateful to have this in my recipe book!
That’s amazing! It is always great to find a recipe that you and the kids love!
The milk and cheese separated terribly, had to toss the entire pan 🙁
Oh no, I’m so sorry to hear that!
I tried this recipe last night using a mix of red&white potatoes. I added half of a fresh minced onion & diced Vermont Ham to the potato mixture.
I added 2 pinches of dried thyme & fresh ground nutmeg to the hot milk.
This dish was WAY better than Martha Stewart’s version + a whole lot easier than making a rue.
It came out tasting clean & so good.
I really like adding onion to this recipe. By the way, my milk was curdled so I made milk with a packet of dried milk. Sooo good…. this is my go too recipe from now on thank you!
Can this recipe be prepared the day before and then bake next day?
yes, absolutely.
I don’t understand why people rate a recipe they haven’t even made. I will be trying this for Thanksgiving and will rate it after we’ve actually eaten it. Thanks for providing an easy gf option for me to try. Have you ever put onion in it? My grandma used to our onions in hers.
I haven’t but you definitely could! I’d caramelized the onions and add them to the cheese sauce you pour over the potatoes. 🙂
Was looking forward to this for a new thing for my meal prep for work. Didn’t turn out as expected. Though it is alright taste wise, my garlic milk sauce turned into milk curds after cooling. See how well it reheats but don’t think I’ll be making it again.
OH no… I’m so bummed. Gonna try to remake this recipe. Mine didn’t curdle but a couple of other people have said the same as you.
If I wanted to half the recipe, do you also half all the other ingredients or do some of them remain the same?
Yes, you would halve everything. thanks linda!
Hi!
Where do I find the shredded aged white cheddar cheese?
Thanks!
Ann
I actually bought a block of aged cheddar cheese and then used a cheese grater to grate it. You can find it in the cheese section of your grocery store.
That is so smart Krista. You’re such an inspiration to us all.
ohhh thank you so much Brett! That’s so sweet!
These potatoes look so perfectly creamy! Awesome side dish for the holiday dinner!
This looks crazy good! Pinning for later.
Scalloped Potatoes are one of my favorites for the holidays! These look amazing!
Thank you! They perfect for the Holidays for sure! Hope you give them a try!
Looks so good! Those are seriously mouth watering, need to make this soon!
This looks incredibly delicious! Making some ASAP
Looks absolutely insanely delicious! I’m so excited to make this recipe, just perfect!
Your called potatoes look great! Perfect idea for Thanksgiving!
This is so perfect for any holiday meal! I don’t see there being any leftovers as everyone will be wanting seconds!