Easy Cheesy Scalloped Potatoes

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!

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

• Creamy Mashed Potatoes
• Hasselback Potatoes
• Garlic Herb Smashed Potatoes
• Air Fryer Roasted Potatoes
• Twice Baked Sweet Potatoes