There’s something about a steaming dish of cheesy scalloped potatoes that just feels like home. The creamy sauce, the layers of tender potatoes, and that golden, bubbly cheese topping—it’s pure comfort in every bite. Growing up, this dish was a staple at every family gathering, whether it was a cozy Sunday supper or a holiday feast. My grandma would pull it out of the oven, and the whole house would smell like garlic, butter, and melted cheddar. I swear, half the time, we’d sneak bites before the table was even set!

Now, I make this recipe for my own family, and it’s just as much of a hit. The best part? It’s deceptively easy. No fancy techniques, just simple layers of potatoes, cheese, and a rich, velvety sauce that bakes into pure magic. Whether you’re serving it alongside a roast chicken or just digging in with a fork straight from the dish (no judgment here), these cheesy scalloped potatoes never disappoint.

Why You’ll Love These Cheesy Scalloped Potatoes

Trust me, once you try this recipe, it’ll become your go-to side dish for every occasion. Here’s why:

• Creamy perfection: That velvety sauce? It’s a dream—rich, garlicky, and just thick enough to coat every slice without being gloppy.
• Foolproof layers: No fancy skills needed! Just stack, sprinkle, and pour—the oven does all the heavy lifting.
• Crowd-pleaser magic: Kids, grandparents, picky eaters—everyone goes back for seconds (and fights over the crispy edges).
• Better than takeout: It feels indulgent, but you control the ingredients (goodbye, mystery cream sauce!).
• Leftover gold: If you somehow have leftovers, they reheat like a dream—if not eaten cold straight from the fridge first.

Ingredients for Cheesy Scalloped Potatoes

Here’s everything you’ll need to make this dreamy, cheesy potato dish:

• 4 large russet potatoes (about 2 lbs), peeled and thinly sliced (1/8-inch thick)
• 2 cups sharp cheddar cheese, freshly shredded (none of that pre-shredded stuff – it makes all the difference!)
• 1 cup heavy cream (yes, it must be heavy – milk won’t give you that luscious texture)
• 1/2 cup whole milk
• 3 garlic cloves, minced (or 1 tablespoon from the jar when you’re in a pinch)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg (trust me, this tiny bit makes it special)
• 2 tablespoons unsalted butter, cut into small pieces

That’s it! Simple, quality ingredients that transform into something magical.

Equipment You’ll Need

No fancy gadgets required here—just a few kitchen basics:

• 9×13-inch baking dish (glass or ceramic works best for even cooking)
• Sharp knife or mandoline for those perfect thin potato slices
• Mixing bowl for whisking up that dreamy cream sauce
• Cheese grater (if you’re shredding your own cheddar, which you totally should)

How to Make Cheesy Scalloped Potatoes

Okay, let’s get down to business—this recipe is easier than you think, but a few little tricks make all the difference. Follow these steps for the cheesiest, creamiest potatoes of your life!

Step 1: Preheat and Prepare

First things first—fire up that oven to 375°F (190°C). While it heats, grab your baking dish and smear it with a little butter (or use nonstick spray if you’re in a hurry). This isn’t just to prevent sticking—it adds a subtle richness to the bottom layer that’s *chef’s kiss*. Pro tip: If you’re using a glass dish, let it warm up with the oven to avoid any thermal shock cracks.

Step 2: Layer Potatoes and Cheese

Now, the fun part! Spread half your potato slices in the dish—no need to be perfect, but try to keep them somewhat even. Sprinkle half the shredded cheddar and half the minced garlic over the top. Repeat with the rest of the potatoes, cheese, and garlic. Don’t skimp on the layers—this is where the magic happens! The cheese melts into every nook, and the garlic infuses every bite.

Step 3: Mix the Cream Sauce

In a bowl, whisk together the heavy cream, milk, salt, pepper, and nutmeg until just combined. Don’t overmix—you’re not making whipped cream here! Slowly pour this heavenly mixture over the layered potatoes, letting it seep down into all those crevices. Dot the top with little chunks of butter—they’ll melt into golden pools during baking.

Step 4: Bake to Perfection

Slide the dish into the oven and let it work its magic for about 45 minutes. You’ll know it’s done when the top is gorgeously browned, the edges are bubbling, and a knife slides easily through the potatoes (no crunch!). If you’re feeling fancy, broil for the last 2 minutes for extra crispiness—but watch closely! Let it rest for 5 minutes before serving (this lets the sauce thicken up). Then, dig in and try not to burn your tongue on that molten cheese!

Tips for the Best Cheesy Scalloped Potatoes

Want to take your potatoes from good to “can I have the recipe?” amazing? Here are my tried-and-true secrets:

Slice like a pro: Use a mandoline or sharp knife for uniform 1/8-inch slices—thick chunks won’t cook evenly, and paper-thin ones disappear into mush.

Broil for the win: That last-minute broil isn’t just for looks—it creates those irresistible crispy, caramelized cheese edges we all fight over.

Let it rest: I know it’s hard, but those 5 minutes post-bake let the sauce thicken up perfectly instead of running everywhere when you scoop.

Fresh is best: Always shred your own cheese—the pre-shredded stuff has anti-caking agents that make the sauce grainy.

Variations for Cheesy Scalloped Potatoes

Once you’ve mastered the basics, try mixing it up—this recipe is a blank canvas for delicious experiments! My family goes wild when I add crumbled bacon between the layers (because bacon makes everything better). Fresh thyme or rosemary in the cream sauce adds an herby punch. Swap cheddar for Gruyère if you’re feeling fancy, or toss in some caramelized onions for extra sweetness. The best part? No matter what you add, it’ll still be gloriously cheesy and comforting.

Serving and Storing Cheesy Scalloped Potatoes

These potatoes scream “Sunday dinner” to me—they’re perfect alongside juicy roasted chicken, a honey-glazed ham, or even just a simple seared steak. For holidays, I always pair them with green beans almondine—the crunch cuts through all that creamy goodness beautifully. Leftovers? Cover and refrigerate for up to 3 days. Reheat in the oven at 350°F until bubbly again (the microwave works in a pinch, but you’ll lose that crispy top).

Cheesy Scalloped Potatoes FAQ

Got questions? I’ve got answers! Here are the most common ones I hear about these cheesy scalloped potatoes:

Can I use milk instead of heavy cream?
You can, but the sauce won’t be as gloriously thick and rich. If you must swap, use whole milk and add a tablespoon of flour to the cream mixture. But honestly? The heavy cream is worth it—that’s what makes this dish special.

How do I reheat leftovers without drying them out?
Cover with foil and bake at 350°F for 15-20 minutes. For single servings, the microwave works (1 minute, stir, then another 30 seconds), but the oven keeps the texture perfect. Pro tip: Add a splash of milk before reheating to keep things creamy.

Why do my potatoes still feel firm after baking?
Your slices might be too thick! Aim for 1/8-inch—any thicker and they won’t soften properly. Also, old potatoes take longer to cook than fresh ones.

Can I make this ahead?
Absolutely! Assemble everything (unbaked) up to 24 hours in advance. Just cover and refrigerate, then add 10 extra minutes to the bake time since it’s going in cold.

Nutritional Information

Here’s the general nutritional breakdown per serving (remember, exact numbers vary based on your specific ingredients and brands). Each cheesy, comforting portion has about 320 calories, with 18g fat and 10g protein—because sometimes indulgence is totally worth it!

Share Your Feedback!

Did you make these cheesy scalloped potatoes? I’d love to hear how they turned out! Drop a comment below or tag me on Instagram—seeing your creations makes my day.

Creamy Cheesy Scalloped Potatoes in 4 Easy Steps!

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• Author: Christina R. Jones
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy and cheesy potato dish perfect for any meal.

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Ingredients

Scale 1x2x3x

• 4 large potatoes, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup milk
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons butter

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Instructions

1. Preheat oven to 375°F (190°C).
2. Grease a baking dish with butter.
3. Layer half the potato slices in the dish.
4. Sprinkle half the cheese and garlic over the potatoes.
5. Repeat with remaining potatoes, cheese, and garlic.
6. Mix cream, milk, salt, pepper, and nutmeg in a bowl.
7. Pour the mixture over the potatoes.
8. Dot the top with butter.
9. Bake for 45 minutes or until potatoes are tender.
10. Let stand for 5 minutes before serving.

Notes

• Use russet or Yukon Gold potatoes for best results.
• For extra crispiness, broil for the last 2-3 minutes.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 55mg

Keywords: cheesy scalloped potatoes, potato side dish, creamy potatoes