Cheesy Scalloped Potatoes

Cheesy scalloped potatoes with tender slices, rich sauce, and a golden top. An easy comfort side for busy families.

I wanted a warm and comforting side for a family dinner, and these cheesy scalloped potatoes delivered that feeling on every level. The rich layers of tender potatoes and melted cheese filled the kitchen with the kind of aroma that pulls everyone to the table without a word. It felt easy to prepare after a long day and it brought real joy to the meal.

My family enjoyed every bite. The creamy sauce settled into the potatoes and added a deep flavor that felt perfect for colder evenings. The top browned in the oven and formed a crisp layer that the kids commented on right away. They asked for seconds before they even finished the first serving.

This dish reminded me why simple meals matter. You bring a plate to the table, and the room slows down. You watch everyone take that first bite, and you know you made the right choice for dinner. This one earned a spot in my regular rotation because it never disappoints.

Questions you may have about this recipe

What type of potatoes work best
Russet potatoes hold their shape and absorb the sauce well.

Should I peel the potatoes
Peeling creates a softer texture, but keeping the skin on works if you enjoy more bite.

What cheese works well
Sharp cheddar gives strong flavor. Monterey Jack melts smoothly.

How thin should the slices be
Aim for even slices around one eighth inch for consistent cooking.

Can I prepare this earlier in the day
Yes. Assemble and store in the fridge. Bake when ready.

What you need to make Cheesy Scalloped Potatoes

Russet potatoes, 3 pounds, thinly sliced
Heavy cream, 2 cups
Whole milk, 1 cup
Sharp cheddar cheese, shredded, 3 cups
Onion powder, 1 teaspoon
Garlic powder, 1 teaspoon
Salt, 1 teaspoon
Black pepper, one half teaspoon
Butter, 2 tablespoons, softened
All purpose flour, 2 tablespoons

How to make Cheesy Scalloped Potatoes

Preheat the oven to three hundred seventy five degrees.

Butter a large baking dish.

Warm a pot over medium heat. Add butter and flour. Stir until smooth.

Pour in heavy cream and milk. Stir until the sauce thickens.

Add one cup of shredded cheddar. Stir until melted.

Add salt, pepper, onion powder, and garlic powder. Stir again.

Arrange a layer of sliced potatoes in the baking dish.

Pour some sauce over the potatoes.

Add another layer of potatoes. Cover with more sauce.

Repeat until all potatoes are used.

Sprinkle the rest of the cheddar on top.

Cover the dish with foil. Bake forty minutes.

Remove foil. Bake twenty more minutes until the top browns.

Let the dish rest ten minutes before serving.

Tips

Use a mandoline for even slices.

Warm the milk and cream before adding for a smoother sauce.

Shred your own cheese for better melting.

Add a pinch of smoked paprika for extra depth.

Let the finished dish rest before cutting so the layers settle.

Reader Reviews

⭐⭐⭐⭐⭐ “Rich flavor and simple steps. My husband served himself twice.” Martha J

⭐⭐⭐⭐ “The cheese melted perfectly and the texture felt smooth. A strong side for Sunday dinner.” Linda F

⭐⭐⭐⭐⭐ “My grandkids enjoyed the creamy sauce and asked for more. A keeper.” Paul R

⭐⭐⭐⭐ “Great flavor and easy to follow directions. I added extra cheese on top.” Diane M

⭐⭐⭐⭐⭐ “Comfort food with no fuss. I served it with roasted chicken and the plate came back clean.” Helen S

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