Cheesy Scalloped Potatoes Recipe

Cheesy scalloped potatoes are the pinnacle of hearty, comforting potato side dishes: super creamy, ultra cheesy, and over-the-top delicious. The potatoes are so tender they cut like butter, and the cream sauce is velvety and savory, coating the potatoes perfectly.

Adding cheese over the top at the end of the bake time makes for amazing cheese pulls, and the thyme adds a nice freshness that rounds out this dish. Overall, cheesy scalloped potatoes are a crowd-pleasing—and belly-filling—side dish. And they’re sure to disappear quickly!

Ingredients and Substitutions

Onions and potatoes make up the primary ingredients for this potato casserole. A simple cream sauce comes together with a roux, then broth and heavy whipping cream. To make cheesy scalloped potatoes, you’ll need:

• Unsalted butter: The fat used to start the roux for the creamy sauce. You could use oil instead, but butter provides more flavor.
• All-purpose flour: Flour is a key component of making a roux, the building block of the sauce. It’ll help thicken up the final sauce so it’s velvety and creamy.
• Chicken broth: Added to the roux to make the sauce for the dish.
• Heavy whipping cream: Adds richness and creaminess to the sauce.
• Garlic salt: Instead of sautéing garlic, you can get the same umami depth from garlic salt—and without the pieces of garlic in the final sauce. But if you want to use fresh garlic, sauté some separately in oil, and add it to the sauce after cream.
• Black pepper: For seasoning. You could also use white pepper if you don’t want black flakes in your sauce.
• Russet potatoes: Try to buy narrow potatoes in order to get smaller rounds. These will cook more evenly. You can substitute the russets with Yukon gold potatoes if preferred. 
• Yellow onion: Smaller onions will be nice for even-sized rings.
• Cheddar cheese: You can use the pre-shredded kind, but for the best melt, shred your own.
• Fresh thyme leaves: A final hint of lemony brightness as a garnish.

What Is the Difference Between Scalloped Potatoes and Au Gratin Potatoes? 

The difference between scalloped potatoes and au gratin potatoes comes down to cheese: Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent, made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Why Did My Cheesy Scalloped Potatoes Curdle?

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle the issue before the dish goes in the oven: Instead of simply layering grated cheese and milk or cream with the potatoes, make sure to have a smooth cheese sauce at this stage.

How To Store Cheesy Scalloped Potatoes

Store cheesy scalloped potatoes in airtight containers for up to four days in the refrigerator. 

Can You Make Scalloped Potatoes Ahead?

Cheesy scalloped potatoes are a great make-ahead dish: Prepare the dish up to one day in advance, and follow directions through to baking the dish covered. Then refrigerate it until ready to bake. Finish the dish in the oven as directed when you are ready to serve. 

Test Kitchen Tips for the Best Cheesy Scalloped Potatoes

• Do not rinse potatoes in water; the excess starch helps the sauce thicken.
• Covering this dish with aluminum foil prevents uneven cooking and helps the sauce not break.
• Let the potatoes cool for about five minutes before serving to get a cleaner slice. 

What To Serve With Cheesy Scalloped Potatoes

Serve these hearty scalloped potatoes with roasted whole chicken or steak dishes. For inspiration, try these great main dish recipes: