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Cheesy Scalloped Potatoes

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.

cheesy scalloped potatoes finished dish.
These Cheesy Scalloped Potatoes are a guaranteed crowd pleaser. Kids and adults alike devour them!

Video: Watch Us Make This Recipe

Cheesy Scalloped Potatoes   Chew Out Loud

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

cheesy scalloped potatoes 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.

Step-By-Step Instructions

  1. In a bowl, mix together the cheeses until combined. Set aside.
  2. 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.
  1. 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.
  2. Pour half of the milk mixture over the cheese. Top with remaining potatoes, followed by rest of the milk mixture.
  1. Cover dish tightly with foil and bake 45 min. Then, uncover and sprinkle with the remaining cheese mixture. Bake uncovered for another 45 minutes.
  2. 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.
Cheesy Scalloped Potatoes in a white dish.

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.



Commonly Asked Questions

What is the difference between scalloped potatoes and potatoes au gratin?

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.

What are the best potatoes for scalloped potatoes?

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.

How long do cheesy scalloped potatoes keep?

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.

Why aren’t my potatoes getting soft?

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.

Why did my scalloped potato sauce separate?

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.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Cheesy Scalloped Potatoes in a white dish.

Cheesy Scalloped Potatoes

4.98 from 37 ratings
These Cheesy Scalloped Potatoes can be prepared ahead of time and rewarmed for serving. It's a crowd-pleasing side dish any day of the week. Perfect for all the holidays too!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 20
Author: Amy Dong


  • 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)

Calories: 182kcal | Carbohydrates: 20g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 335mg | Potassium: 459mg | Fiber: 1g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 1mg
Course: Side
Cuisine: American
Diet: Gluten Free, Vegetarian
Method: Bake, Sauté

More To Cook And Eat

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Recipe Rating


    • Debbie

    I am making your cheesy scalloped for a large gathering. Can this be assembled the night before and refrigerated till ready to bake the next evening for dinner? Thank you Debbie

    • Michelle

    This looks delicious, but I’ll be having to make this gluten-free.
    Can I replace the flour for the thickening of the milk mixture with Cornstarch? Would I use this same amount?

      • chewoutloud

      Michelle, you can use a cornstarch slurry: 1 tablespoon cornstarch completely dissolved in 1-2 tablespoons cool water. Very important to fully dissolve. Add it to the milk mixture (instruction #2.) Hope you love it!

    • Katie
    • 5 stars

    oh yum! I was actually thinking about making these this week. Scalloped potatoes are the perfect comfort food on a cold day.

    • Jasmine M
    • 5 stars

    I love scalloped potatoes and these look delicious! I am definitely going to make these this weekend since I have all of these ingredients. I know this is going to be scrumptious!

      • chewoutloud

      Yes, they’re sooo good! Enjoy 🙂

    • Sushmita
    • 5 stars

    I can not tell you the way my husband looks at potatoes and cheese. I wish he looked at me like that! I am gonna make this for him on the weekend! Such a comfort food 🙂

      • chewoutloud

      LOL, guys and food 🙂 🙂 🙂

    • Yeah Lifestyle
    • 5 stars

    Loving your detailed recipe and fab photo to go with it, i might give this a try this weekend

      • chewoutloud

      Yay! So excited for you to taste this 🙂

    • Marysa

    This sounds delicious! I’m embarrassed to admit I have only made the box kind of scalloped potatoes. I would love to try your recipe.

      • chewoutloud

      Once you try this, you won’t go back to boxed 🙂

    • Cristina Petrini
    • 5 stars

    Thank you for letting me discover new recipes with potatoes that you really like

      • chewoutloud

      You’re so welcome, glad you like this 🙂

    • Ashley Rollins

    These look so good. My mom used to make cheesy potatoes as a kid, but she always made them from a box. Love how good this looks!

      • chewoutloud

      Homemade is so so delicious! Thanks, Ashley!

    • Chad

    oh my!!! This looks sooooo delicious! I would love to cook it next week! Thank you.

    • Stacie
    • 5 stars

    Oooh boy. I could go for a big fat plate of that! All that cheese and potato goodness is calling my name.

      • Andrew

      I was looking for new repices and I found your blog. Do you think that I can swap some products for gluten free?

        • chewoutloud

        Yes, absolutely, Andrew! Enjoy 🙂

    • Jenna

    Hey! Was wondering if I can cook this dish two days in advance and then reheat in the oven. If so what temperature should I reheat the dish and for how long? Thanks

      • chewoutloud

      Hi, Jenna! I’m guessing you can probably cook this 2 days ahead and reheat. Keep it covered to prevent over-burnt top. Try 350F for 20 minutes or so. Add 5 minutes at a time until it’s heated through. Let it sit at room temp a bit for sauce to reabsorb into potatoes, as needed. Enjoy!

    • DianeAllen

    Thank you for amazing recipes , we love them and each month I share one of the recipes with our worship team.
    They always look forward to a yummy meal.
    Please continue to send me your new creations!
    Sadly I had to delete Pinterest from all my devices as the site has too much nudity.
    I am glad you continue to be a shinning light in the darkness.

      • chewoutloud

      Aww, thank you, Diane! So glad you can share the recipes and enjoy with everyone 🙂 Hope you continue finding inspiration and recipes you love here; we are so glad you’re here! 🙂

    • John Storeys
    • 5 stars

    This is a great sauce! Kind of like bechamelle/onion combo! I did it and I think I am going to include it in a lot of meals from now on.

      • chewoutloud

      Awesome, John! So glad you enjoyed this! Happy Easter, and hope you continue finding recipes you like here at COL 🙂

    • Liz

    Thank you for the nice recipe.

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