Easy Cheesy Scalloped Potatoes

I know scalloped potatoes are technically a side dish, but this pan is not behaving like a side dish. It comes out of the oven bubbling around the edges, deeply golden on top, and suddenly nobody seems particularly concerned about whatever main course is waiting nearby.

Underneath that browned mozzarella is layer after layer of tender potato wrapped in a smooth sauce made with milk, cream, butter, and just enough seasoning. The edges get a little caramelized, the middle stays soft, and the cheese stretches when you lift out the first serving.

These creamy scalloped potatoes are rich, but they are not complicated. Slice the potatoes, make one simple sauce, pour it over everything, and let the oven do the slow, cozy work.

There is one mildly dramatic part: arranging all those potato slices in the baking dish. By the third potato, you may start questioning your life choices. By the time the golden pan comes out of the oven, all is forgiven.

A classic gratin-style dish works by surrounding thin potato slices with milk, cream, or sauce and baking them until the potatoes become tender and the surface turns golden. This guide to classic potato gratin offers more detail on the technique.

For more buttery potato ideas, try these Baby Potatoes with Butter and Fresh Herbs or the crispier Crispy Smashed Potatoes. Both belong in the same cozy side-dish rotation.

To turn this into dinner, serve the potatoes beside Garlic Butter Steak Bites with Sautéed Green Beans with Garlic for something fresh and green on the plate.

• Prepare the potatoes

  
  

  Wash the potatoes well, then slice them thinly and evenly. You can peel them or leave the skin on if the potatoes are clean and thin-skinned.
• Arrange the potatoes

  
  

  Place the sliced potatoes in a baking dish, standing or layering them close together so the cream sauce can cover them evenly.

• Make the sauce

  
  

  In a saucepan, add milk, cream, melted butter, flour, garlic powder, onion powder, salt, and black pepper. Whisk well until smooth.
• Cook the sauce

  
  

  Place the saucepan over medium heat and cook, whisking often, until the sauce begins to thicken slightly. Add the cheese only after the sauce is smooth, then stir until melted. For more detail on making a smooth milk-based sauce, see this béchamel sauce guide.
• Add cheese

  
  

  Stir in part of the mozzarella and cheddar until melted and smooth. Keep some cheese for the topping.
• Pour over the potatoes

  
  

  Pour the creamy cheese sauce over the sliced potatoes, making sure the sauce goes between the layers.

• Bake

  
  

  Bake the Cheesy Scalloped Potatoes at 375°F until the potatoes are tender and the sauce is bubbling.
• Add more cheese

  
  

  Sprinkle the remaining cheese on top during the last part of baking.
• Brown the top

  
  

  Continue baking until the top is golden, bubbly, and lightly browned.

• Rest and serve

  
  

  Let the dish rest for 10 minutes before serving. Garnish with parsley or dill and serve warm.For a cozy steakhouse-style meal, pair the potatoes with Garlic Butter Steak Bites. The rich garlic butter sauce works perfectly with the creamy cheese sauce.

Store leftover Cheesy Scalloped Potatoes in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 350°F until warmed through, or microwave individual portions. Add a splash of milk or cream if the sauce becomes too thick.

Freezing is possible, but the texture may change slightly because creamy potato dishes can become a little grainy after thawing. For best results, refrigerate and reheat within a few days.

Serve Cheesy Scalloped Potatoes with roasted chicken, chicken kabobs, garlic butter steak bites, baked stuffed chicken breast, grilled fish, turkey, meatloaf, green beans with garlic, honey roasted carrots, balsamic glazed beetroot, or tomato cucumber salad.

For a simple vegetable side, add these Sautéed Green Beans with Garlic to the table.

Cheesy Scalloped Potatoes are thinly sliced potatoes baked in a creamy sauce with cheese until tender, golden, and bubbly.

Yukon Gold potatoes are a great choice because they hold their shape and become creamy. Russet potatoes also work well for a softer texture.

No. You can peel the potatoes or leave the skin on if they are clean and thin-skinned.

The sauce may be too thin, the potatoes may release too much moisture, or the dish may need more baking time. Letting the dish rest also helps the sauce thicken.

Yes. You can bake the dish ahead, cool it, refrigerate it, and reheat it before serving.

The potatoes are done when a knife slides easily through the center and the sauce is bubbling.

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