Rich, creamy, and extra cheesy, these comforting scalloped potatoes make the perfect side dish for your holidays or a special Sunday dinner.
Fancy, yet so easy to make!
Cheesy Scalloped Potatoes are the ultimate in comfort food side dishes. They’re rich, creamy, and loaded with sharp cheddar and Gruyère cheeses, which gives them a sophisticated and irresistible flavor.
My cheesy potatoes are special because I infuse the cheese directly into the bechamel sauce!
This means that every bite is extra cheesy! The method also makes the casserole easier to assemble in just two layers, rather than the traditional au gratin potatoes method of sprinkling cheese and onions between each single layer of thinly sliced potatoes.
Put this recipe on your list for the holidays, or make it today!
Complete list of ingredients and amounts can be found in the recipe card below.
Ingredient Notes
- Potatoes: The best type of potatoes for scalloped potatoes are whichever ones you have in the pantry! The texture of your potato bake will vary depending on the type of potato you choose. Waxy varieties like Yukon Gold potatoes will hold their shape better and result in more distinct layers, while starchier Russet potatoes will break down more, creating a creamier texture. Slice the potatoes into very thin slices so that they cook evenly.
- Onion: Thinly sliced white onion adds savory flavor throughout the potato casserole.
- Butter and Garlic: The humble beginnings of the best cheesy bechamel sauce! Use unsalted butter if at all possible.
- Flour: All-purpose flour helps to thicken the sauce. I’ve tried this with AP gluten-free flour, and it works perfectly, too.
- Milk: Let your milk come to room temperature, or warm it slightly before adding it to the pan to make the sauce. This will help to avoid potential curdling.
- Cheese: You could technically use any type of melting cheese in this recipe, but for a rich flavor, I suggest using half sharp cheddar cheese and half Gruyere cheese. Grate the cheese fresh, rather than buying pre-shredded cheese, which usually has fillers added to it.
- Seasonings: Let the flavor of the cheese shine in this recipe! We’re seasoning simply with salt, black pepper, and a garnish of fresh parsley.
Recipe Tips
- Choose your Pan: I’m giving you baking instructions for making scalloped potatoes in a 7×10-inch baking dish. If your baking pan is sized differently, the potatoes will cook at a different rate. For example, using a 9×13-inch baking dish will give you a thinner casserole that will be finished sooner.
- You don’t need to pre-cook or parboil the potatoes for this recipe. The thinly sliced potatoes will cook with the liquid in the cheese sauce in the oven. It takes a little while to bake, but it’s easier this way!
- Use a small knife or a fork to check for doneness. If your potatoes aren’t fully tender at the end of the baking time, cover them back up and cook them a bit longer! Check after 10 or 15 minutes.
- Slicing the Potatoes: A mandoline slicer will be your best friend when it comes to thinly slicing potatoes, but a good, sharp knife can also do the job. Aim for very thin slices that are ⅛-inch (3 mm) thick.
- Make Ahead Option: Assemble the potatoes with the cheese sauce up to one day in advance, cover with a lid or plastic wrap, and store in the fridge until you’re ready to bake. If starting cold, add 10-15 minutes to the bake time.
- Variations to Try: Use all cheddar cheese, or swap the gruyere for fontina or gouda. You can also top the potatoes with extra cheese. A bit of grated Parmesan adds a lovely touch.
More Potato Side Dishes
All Side Dish Recipes →
These cheesy scalloped potatoes are perfect for any occasion, and will be particularly delicious on your Thanksgiving or Christmas dinner menu. Make sure to pin the recipe for later if you need to!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cheesy Scalloped Potatoes
Ingredients
- 1 ½ pounds (680 g) Yukon gold or russet potatoes peeled and sliced into ⅛-inch (3 mm) rounds
- ½ medium yellow onion thinly sliced
- 3 tablespoons (42 g) unsalted butter
- 3 cloves garlic minced
- ¼ cup (30 g) all-purpose flour GF flour also works
- 2 ½ cups (600 ml) whole milk at room temperature or warmed slightly
- 1 cup (115 g) sharp cheddar cheese grated
- 1 cup (115 g) Gruyère cheese grated
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 7×10-inch (18×25 cm) baking dish.
- In a medium saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the warmed milk until the sauce thickens and becomes smooth.
- Remove from heat and stir in the cheddar and Gruyère until melted. Season with salt and pepper to taste.
- Layer half of the potatoes and onions in the prepared baking dish. Pour over half of the cheese sauce.
- Repeat layering with the remaining potatoes, onions, and sauce.
- Cover the dish tightly with foil and bake for 1 hour and 15 minutes, or until the potatoes are tender when pierced with a knife.
- Remove foil and place under the broiler for 2-3 minutes, until lightly browned.
- Garnish with fresh parsley and serve hot.
Notes:
- Potato Choice: Waxy potatoes like Yukon Gold hold their shape best in this recipe. Russet potatoes are starchier and will break down more during baking. That said, either will work!
- Use a mandoline for even potato slicing.
- A 7×10-inch baking dish creates a thicker, deeper casserole. If you’re using a larger dish, like a 9×13-inch, reduce the baking time slightly.
- Store leftovers in an airtight container in the fridge for up to 3 days. Servings can be reheated in the microwave.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!