There’s something undeniably comforting about a creamy, cheesy potato dish that hits all the right cozy notes. This Easy Cheesy Scalloped Potatoes Recipe brings together tender, thinly sliced potatoes wrapped in a luscious cheese sauce, making it a humble yet utterly satisfying side worth pulling out whenever you want to impress with minimal fuss.

The image shows a close-up of a white rectangular baking dish filled with a creamy potato gratin. The top layer consists of golden-brown, thinly sliced potato pieces with a slightly crispy texture and small fresh green herb leaves scattered over them. The gratin sauce beneath is creamy and light yellow in color, seeming rich and smooth. The dish sits on a light grey cloth with green stripes, placed on a white marbled surface. In the background, there is a white round plate with a few sprigs of fresh green thyme. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Cheesy Scalloped Potatoes Recipe
Top Tip
How to Serve Easy Cheesy Scalloped Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cheesy Scalloped Potatoes Recipe

Why You'll Love This Recipe

This scalloped potato recipe is my go-to for gatherings or even a simple weeknight dinner because it strikes the perfect balance between rich and approachable. The layers of cheesy goodness combine with the softness of Yukon Golds for a dish that’s as flavorful as it is easy to make.

Simple Ingredients: Uses basic pantry staples you likely already have on hand, so there’s no last-minute store runs.
Hands-Off Cooking: Once you assemble it, the oven does most of the work, freeing you up to focus on other meal prep or relax.
Customizable Flavors: You can easily swap cheeses or spices to match your mood or what’s in your fridge, making it versatile.
Comfort Food with a Touch of Elegance: The gruyere adds a nutty flair that elevates this from everyday potatoes to something special.

The image shows a close-up of a baked dish with two main layers: the bottom layer is creamy and smooth with a light golden color, while the top layer consists of several round potato slices that are golden brown and slightly crispy on the edges. Small fresh green herb leaves are scattered across the potatoes, adding a touch of color and freshness. The potatoes have a soft, yet slightly browned texture, and the creamy base looks rich and thick, with some bubbling around the edges. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Cheesy Scalloped Potatoes Recipe plays its part in creating that perfect melt-in-your-mouth texture combined with rich flavor. I always recommend picking Yukon Gold potatoes for their creamy texture and natural buttery taste, which really complements the cheesy sauce.

Flat lay of thinly sliced Yukon Gold potatoes with golden edges arranged neatly, a small white bowl of whole milk, a small white bowl filled with shredded gruyere cheese, a small white bowl filled with shredded white cheddar cheese, a small white bowl holding three tablespoons of rich yellow butter, a small white bowl of fine white flour, a small white bowl containing paprika powder in a warm red hue, a small white bowl with garlic powder, a small white bowl with onion powder, a small white bowl of coarse kosher salt, a small white bowl of freshly cracked black pepper, and a few sprigs of fresh green thyme placed with perfect symmetry, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Yukon Gold potatoes: Their thin skin is edible and adds fiber plus a golden color when baked; thin slicing helps them cook evenly.
Whole milk: Creates a rich and creamy consistency for the cheese sauce without being too heavy.
Gruyere cheese: Adds a smooth, nutty flavor that melts perfectly into the sauce.
White cheddar cheese: Sharpness balances the creaminess and gives a nice tang.
Butter: The base for the roux that thickens the sauce, providing silky richness.
Flour: Works with butter to thicken the sauce so it clings to the potatoes beautifully.
Garlic powder & onion powder: Add subtle savory notes boosting overall depth without overpowering.
Paprika: Brings warmth and a hint of smoky color.
Freshly cracked black pepper & kosher salt: Essential for seasoning and balancing the flavors.
Fresh thyme (optional): A fresh herb finish that adds brightness and a lovely fragrance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting by adding my favorite herbs or adjusting the cheese blend. This recipe is forgiving, so don’t hesitate to make it your own depending on what you enjoy or have on hand.

Variation: One time I swapped the gruyere for smoked gouda, which gave the dish a subtle smoky twist – it was a hit with family!
Veggie Boost: Toss in thinly sliced mushrooms or caramelized onions between potato layers for an extra flavor punch.
Spicy Kick: Adding a dash of cayenne pepper or a handful of diced jalapeños can turn this into a lively side dish.
Dairy-Free: You can replace dairy milk with unsweetened oat milk and use a dairy-free cheese substitute, just watch the sauce thickness.

Step-by-Step: How I Make Easy Cheesy Scalloped Potatoes Recipe

Step 1: Prep Your Potatoes Just Right

I start by preheating the oven to 350°F and greasing a 9x13 baking dish thoroughly. Using a mandolin – seriously, it’s a game-changer – I slice my Yukon Gold potatoes super thin, about ⅛-inch thick. This ensures they cook evenly without any raw bites. I usually layer them carefully in the dish, either lengthwise or crosswise, depending on the vibe I’m going for that day.

Step 2: Building the Cheese Sauce

Next up, I melt butter over medium heat and whisk in the flour to make a smooth roux, cooking until it just turns a light golden and deliciously nutty-smelling – about one minute. Slowly, I pour in the milk while whisking constantly to avoid lumps and get a silky sauce base. Adding the shredded cheeses a handful at a time, I whisk between additions so everything melts evenly and the sauce thickens beautifully.

Step 3: Season and Assemble

Once my cheese sauce is smooth and creamy, I stir in garlic powder, onion powder, paprika, salt, and black pepper. Pour the sauce evenly over the layered potatoes, making sure to get the sides so every bite is luscious. I cover the dish tightly with foil to keep moisture locked in for that perfect tender finish during the first part of baking.

Step 4: Bake Until Golden & Bubbling

I bake the casserole covered for 30 minutes, then remove the foil and let it bake uncovered another 30 minutes. This step lets the top get bubbly and develop a gorgeous golden crust. Pro tip: sprinkling a little extra shredded cheese on top before the final bake ups the cheesy crust factor big time.

Step 5: Garnish and Serve

Once baked, I love to sprinkle fresh thyme over the top for a nice pop of color and herbaceous brightness. Serve this warm and watch it disappear fast – it’s that good!

Top Tip

After making this Easy Cheesy Scalloped Potatoes Recipe so many times, I’ve got a handful of little tricks that make the difference between “just good” and “OMG, this is amazing.” These tips can help you nail it the first time and every time after.

Mandolin magic: Using a mandolin for slicing potatoes ensures uniform thinness, which means they cook evenly and finish beautifully creamy.
Homemade shredded cheese: I always shred my own cheese because pre-shredded varieties have anti-caking agents that can mess with the sauce texture.
Don’t skip the roux: Taking the time to make this butter-flour base thickens the sauce so it clings perfectly without being runny or clumpy.
Watch baking times: Cover the dish firmly with foil initially to help potatoes steam and soften, then uncover toward the end to get that irresistible crisp top.

How to Serve Easy Cheesy Scalloped Potatoes Recipe

Cheesy Scalloped Potatoes - Serving Suggestion

Garnishes

I usually top my scalloped potatoes with fresh thyme because it adds such a lovely herbaceous aroma and pretty green contrast. Sometimes, I scatter a handful of extra sharp cheddar or parmesan right at the end of baking for a crunchy, cheesier crust.

Side Dishes

This goes wonderfully alongside roasted chicken, steamed green beans, or a simple mixed green salad. It’s sturdy enough to hold its own next to a juicy steak or roast pork, making it a flexible star on your dinner table.

Creative Ways to Present

For holiday dinners, I’ve made individual ramekin-sized portions of scalloped potatoes, baking them as mini casseroles for a personalized touch. Also, layering in some caramelized onions or fresh spinach gives a stunning color pop and extra flavor for special occasions.

Make Ahead and Storage

Storing Leftovers

I like to let leftovers cool completely before covering the dish tightly with foil or transferring to an airtight container. Stored this way, they keep well in the fridge for up to 3 days. Reheating is just as good if done gently.

Freezing

This scalloped potato casserole freezes well if you want to prep in advance. I recommend freezing before baking and thawing overnight in the fridge when ready. Then bake as directed, adding a few extra minutes if needed. Freezing after baking is possible but may affect texture slightly.

Reheating

To warm leftovers, I cover the casserole with foil and reheat in a 350°F oven for about 20 minutes or until bubbly. This helps retain the creamy sauce moisture and crisps up the top slightly if you remove the foil for the last 5 minutes.

Frequently Asked Questions:

Can I use potatoes other than Yukon Gold for scalloped potatoes?

You can! However, Yukon Gold potatoes offer a buttery flavor and creamy texture that pairs best with the cheese sauce. Russets tend to be fluffier and might not hold shape as well when thinly sliced, while red potatoes will be waxier and firmer, which changes the dish's texture.

Do I have to peel the potatoes for this recipe?

No peeling needed! I actually leave the skins on since Yukon Gold skins are thin and edible, adding fiber and a nice texture contrast. Plus, the skins help keep the potato slices together during baking, giving you a beautiful golden crust.

Can I make this recipe ahead of time?

Absolutely! You can assemble the entire casserole a day ahead and refrigerate it covered until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge to ensure the potatoes are cooked through and the sauce bubbles nicely.

What’s the best way to get a golden cheesy crust on top?

A sprinkle of extra shredded cheese or parmesan before the final uncovered baking stage helps create that desirable golden crust. For an even crispier top, broil for a minute or two at the very end—just watch carefully so it doesn’t burn!

Final Thoughts

I can’t recommend this Easy Cheesy Scalloped Potatoes Recipe enough – it’s one of those dishes where every comforting bite feels like a warm hug. Whether you’re making it for a family dinner, a holiday side, or just because you feel like spoiling yourself, this recipe delivers flavor and ease in one creamy package. Trust me, once you try it, it’ll become your go-to potato recipe too.