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Cheesy Scalloped Potatoes Recipe

This Cheesy Scalloped Potatoes recipe can be made ahead and rewarmed for serving. It’s a crowd-pleasing side dish that happens to be gluten-free. You can smell the goodness coming from your oven.

cheese scalloped potatoes recipe

Cheese Scalloped Potatoes Recipe

Imagine tender, buttery, soft potatoes layered in a casserole dish. It’s peppered with herbs and seasonings and of course garlic. Dreamy melted cheese rests between each layer and creates a bubbly golden glory on top.

We’re talking 3 kinds of cheese: extra sharp cheddar, wonderful gruyere, and flavorful parmesan. 

Your piping hot, cheese scalloped potatoes emerges from the oven, ready to absorb all the oooh-ahhhhs coming its way. It’s the epitome of comfort food. It’s destined to be shared at all the gatherings, potlucks, and dinner parties.

This is the scalloped potatoes recipe you’ll want to keep for all the moments that call for magical side dishes… 

cheese scalloped potatoes recipe

The Scalloped Potatoes Recipe that pairs with everything

Perfectly Tender and Moist Turkey or Beef Tenderloin Roast with Garlic Wine Sauce and a big dish of Cheesy Scalloped Potatoes. That’s all one needs for Thanksgiving dinners, Christmas gatherings, and Easter brunches. Not that cheesy scalloped potatoes need a holiday to make an appearance. 

‘K, maybe some Best Ever Carrot Cake with Cream Cheese Frosting too. That would be really, really good to include for any of the above occasions.

But definitely Cheesy Scalloped Potatoes. It also teams up beautifully with  5-Ingredient Honey Baked Ham, or Slow Cooker Corned Beef … basically whatever your menu desires. It just goes. With anything.

It’s tender, creamy, cheesy, and you can make it several hours ahead of time so the oven is freed up. Bigs and Littles alike devour it, so get ready for some hungry peeps. 

cheese scalloped potatoes recipe

Make these scalloped potatoes ahead of time

My ultimate favorite thing about any recipe: the ability to prep ahead. Because I’d much much prefer to mingle and have fun at my party than to be rushing around the kitchen.

These Cheesy Scalloped Potatoes can be assembled and cooked ahead of time and rewarmed for serving. It’s the ultimate comforting, crowd-pleasing side dish.

Enjoy.

cheesy scalloped potatoes

Cheesy Scalloped Potatoes

5 from 4 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 holidays throughout the year, too!
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 20

Ingredients  

  • 1 cup grated sharp cheddar cheese
  • 1 cup shredded Guyere cheese
  • ½ cup freshly grated Parmesan cheese
  • 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

Instructions

  • 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 9x13 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.

Notes

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 grease from melted butter and cheeses to get reabsorbed into the potatoes.

Nutrition

Calories: 168kcal | Carbohydrates: 17.7g | Protein: 7.1g | Fat: 7.6g | Saturated Fat: 4.5g | Trans Fat: 0.2g | Cholesterol: 20.6mg | Sodium: 355.8mg | Fiber: 0.8g | Sugar: 2.4g
Course: Side

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27 comments

    • 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

    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

    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.
    Blessings
    Diane

      • 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

    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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