These Cheesy Scalloped Potatoes are buttery, creamy, and sprinkled with loads of cheese! It’s a crowd-pleasing side that can easily be made in advance.
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Why This Recipe Stands Out
If you’re looking for the perfect side dish for the upcoming holidays, you’ve stumbled upon the right recipe! We love throwing together these Cheesy Scalloped Potatoes any chance we get. Here’s why:
- Cheesy: We know “cheesy” is in the name, but we have to emphasize that this recipe uses 3 different kinds of cheese. Sharp cheddar, Gruyere, and Parmesan are generously sprinkled onto this dish.
- Creamy: This recipe uses 3 cups of whole milk to ensure super creamy potatoes that won’t get dry in the oven.
- Gluten-Free: Cheesy Scalloped Potatoes can easily be tweaked to become one of the tried-and-true gluten-free dishes that we love.
- Prep-Ahead Friendly: We love that this dish is one of our recipes that can be made in advance and simply reheated when we’re ready to eat.
- Family and Friends: Cheesy Scalloped Potatoes are one of those dishes your people will love. Kids, adults, and picky eaters all devour them!
Key Recipe Ingredients
- Cheeses – Loads of Sharp Cheddar cheese, Gruyere, and Parmesan are added to these potatoes for the ultimate levels of cheesiness.
- Aromatics – Garlic and onion are sautéed in butter, infusing these scalloped potatoes with sweet and spicy flavors.
- Whole Milk – Make sure to use the real thing here. The fat in this milk helps make these potatoes super luscious and creamy.
- Russet Potatoes – We use russet potatoes for this recipe, because their starch content helps thicken the sauce, and they’re soft enough to really absorb the flavors. Yukon Golds would also work well with this recipe.
Substitutions And Variations
These Cheesy Scalloped Potatoes can be tweaked and upgraded in so many ways. Take a look at some of favorite variations:
- Add Protein: Feel free to add some meat to these scalloped potatoes before baking. Chop cooked ham, turkey, chicken, or bacon into small cubes, and mix into the sauce before pouring it onto the potatoes.
- Swap the Cheese: We like using a blend of Sharp Cheddar, Gruyere, and Parmesan cheese in this recipe. However, don’t hesitate to switch the cheese based on your preference. Some good ideas include Gouda, Fontina, Mozzarella, or even Brie.
- Add Herbs: To instantly elevate this dish, we occasionally like adding fresh herbs to the sauce. Try chopping up some rosemary, thyme, basil, or oregano. We also love fresh parsley and chives as a garnish!
- Pack on the Veggies: To sneak in some added nutrients, try chopping up kale or spinach and adding it to the sauce. We also think peas and mushrooms would go great with this.
- In a bowl, mix together the cheeses until combined. Set aside.
- Sauté onion and garlic in skillet with melted butter until softened. Add flour and whisk until smooth and not grainy. Add milk and whisk to combine well. Add salt and pepper, whisking to combine.
- In a 9×13 glass baking dish, arrange half of the sliced potatoes, allowing them to overlap a bit. Sprinkle half of the cheese mixture over them.
- Pour half of the milk mixture over the cheese. Top with remaining potatoes, followed by rest of the milk mixture.
- Cover dish tightly with foil and bake 45 min. Then, uncover and sprinkle with the remaining cheese mixture. Bake uncovered for another 45 minutes.
- Let stand at room temperature 15-30 minutes before serving. Enjoy!
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
We love this side with all the holiday dinners, because it can easily be made ahead, meaning more counter-space for everything else. Take a look at our prep ahead tips for this recipe:
- Cheese: Feel free to grate and mix the cheese up to three days in advance and store in the fridge until you’re ready to cook.
- Potatoes: You can also slice and peel the potatoes in advance. However, they will only stay good for 24 hours after this. If you choose to do this, just store the potatoes in a bowl of water in the fridge overnight.
- Cook Ahead – The entire scalloped potatoes dish keeps well in the fridge for up to 3 days after baking. Just reheat in the oven – maybe with an extra sprinkle of cheese – when ready to eat.
What To Serve With Scalloped Potatoes
- We love serving this mouthwatering side dish for Thanksgiving with our favorite recipe for Tender, Juicy Roast Turkey.
- We can’t get enough of this melt-in-your-mouth Prime Rib with Au Jus. Serve cheesy scalloped potatoes alongside this main dish for a meal that will have your guests raving!
- For that classic combo of ham and potatoes, try making this 5-Ingredient Honey Baked Ham recipe.
- We love this Kale Brussel Sprouts Salad with Honey Mustard Dressing for a fresh, vibrant side to any meal.
- Want a super quick and easy veggie side? Our go-to recipes are these 15-Minute Honey Glazed Carrots and tender and crispy Air Fryer Broccoli.
- We can’t help but dream about this amazing Carrot Cake with Cream Cheese Frosting. Trust us, it’s incredible!
- If you’re making these cheesy scalloped potatoes for Thanksgiving, try serving up some of your favorite pies. We love this recipe for The Best Apple Pie with Flaky Butter Crust and this recipe for The Best Pumpkin Pie.
Commonly Asked Questions
Traditionally, scalloped potatoes are made with just a cream sauce. Potatoes au gratin, on the other hand, are made with tons of cheese and sometimes a breadcrumb topping. They both involve slicing potatoes thin and baking. This recipe takes the creaminess of scalloped potatoes and combines it with the cheesiness of au gratin for a rich, flavorful side.
We recommend using either Russet potatoes or Yukon Golds. Both of these varieties are starchy enough to thicken the sauce and soft enough to absorb all the flavors.
This dish keeps wonderfully in the fridge for up to 3 days. While you can freeze it for up to 2 months, we recommend eating it fresh, because the potatoes can get change texture after being frozen.
If your potatoes are taking longer-than-expected to get soft, you may have sliced them too thick. We recommend 1/4 slices. If this happens, don’t worry! Just keep cooking until they come out tender.
A small amount of oil separation from the cheese and butter is totally normal. That’s why we like to let the scalloped potatoes sit for 15 minutes before serving. This allows the potatoes to absorb this separated oil.
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Cheesy Scalloped Potatoes
- 1 cup sharp cheddar cheese, grated
- 1 cup Gruyere cheese, shredded
- ½ cup Parmesan cheese, freshly grated
- 4 TB salted butter
- 6 garlic cloves, minced
- 1 medium onion, finely chopped
- 3 TB flour
- 3 cups whole milk
- 1 ½ tsp table salt
- ½ tsp freshly ground black pepper
- 4 lbs russet potatoes, peeled and cut into rounds (1/4″ thickness)
- Optional: chopped parsley or chives for garnish
- Preheat oven to 400F with rack on lower middle position. In a bowl, mix together all the cheeses until combined. Set aside.
- In a skillet, melt butter on medium high heat. Saute onion and garlic in melted butter until softened, 2-3 min. Add flour and whisk until smooth and not grainy. Add milk and whisk to combine well. Add salt and pepper, whisking to combine.
- In a 9×13 glass baking dish, arrange half of the sliced potatoes, allowing them to overlap a bit. Sprinkle half of the cheese mixture over potatoes. Pour half of the milk mixture over the cheese. Top with remaining potatoes, followed by rest of the milk mixture (hold off on the remaining cheese until later.)
- Cover dish tightly with foil and bake 45 min. Uncover dish and sprinkle with the remaining cheese mixture. Bake uncovered about 45 minutes longer, until potatoes are fork tender and cheese is golden brown. Let stand at room temp 15-30 minutes before serving.
- This dish can be made up to several hours ahead of time and reheated in oven just until warm to serve.
- It’s best to let the dish stand at least 15 minutes before serving, as this allows the natural oil separation from melted butter and cheeses to get reabsorbed into the potatoes.
- Serve Cheesy Scalloped Potatoes with Prime Rib Au Jus and Kale Brussel Sprouts Salad with Honey Mustard Dressing for a full meal!
- If you enjoyed this recipe, come back and give it a rating. We ❤️ hearing from you!
Nutrition (per serving)
More To Cook And Eat
- Smashed Potatoes (Extra Crispy!) – Crispy like fries but so much healthier, these smashed potatoes are a game changer. Plus, they take less than 30 minutes to make!
- Crack Breakfast Potato Casserole – Breakfast sausage, bacon, cheese, and potatoes are all combined in a casserole for an addictively-good breakfast dish.
- Slow Cooker Garlic Mashed Potatoes – This is a great side that frees up oven space making it perfect for holidays. We love how unbelievably creamy these mashed potatoes are!
- Instant Pot Baby Potatoes – These potatoes are saucy, garlicky, and take only 10 minutes to make! They’re an amazing weeknight side that we love to put on repeat.