If you’re searching for that ultimate comfort food side dish that’s creamy, dreamy, and utterly irresistible, you’re in the right place. This Easy Cheesy Scalloped Potatoes Recipe is one of those recipes I keep coming back to whenever I want to impress friends or spoil my family a little. It’s simple, uses ingredients you probably already have, and the cheesy, garlicky goodness is totally fan-freaking-tastic. Stick with me here, and I’ll walk you through exactly how to nail this classic every time.
Why You’ll Love This Recipe
- Unbeatable Creaminess: The combination of heavy cream and cheeses melts into a luscious sauce that clings perfectly to each potato slice.
- Simple Ingredients: No fancy extras here—just pantry staples that come together for maximum deliciousness.
- Crowd-Pleasing Flavor: This recipe feeds a crowd and always disappears fast, trust me on that one!
- Easy Yet Elegant: It looks impressive for a special occasion, but it’s so simple you can whip it up any night of the week.
Ingredients You’ll Need
These ingredients are straightforward, but their quality really makes a difference here. I always go for freshly grated cheeses because pre-shredded can sometimes have coatings that affect melting. Also, choosing the right potatoes matters — more on that below.
- Cheddar cheese: Freshly grated sharp cheddar adds that perfect tang and gooey melt.
- Parmesan cheese: This adds a nutty, salty punch and gorgeous browning on top.
- Russet or Yukon Gold potatoes: Russets are classic for scalloped potatoes thanks to their starchy texture, but Yukon Golds bring lovely buttery flavor and creaminess.
- Butter: Used to sauté the garlic gently, which builds flavor foundation.
- Garlic cloves: Freshly minced garlic makes all the difference; skip the powder for this recipe.
- Heavy/whipping cream: For that rich, velvety sauce that coats every potato slice.
- Salt: Essential to bring out the flavors and balance richness.
- Pepper: Freshly ground pepper adds just the right bite and complexity.
Variations
I love customizing this Easy Cheesy Scalloped Potatoes Recipe depending on the occasion and what I have on hand. It’s a fantastic base that welcomes all sorts of tweaks.
- Adding herbs: I sometimes sprinkle fresh thyme or rosemary between layers for a fragrant twist that pairs amazingly with the cheese.
- Mixing in bacon: For a smoky, salty kick, crispy bacon bits folded in just before baking elevate the dish to a whole new level.
- Dairy-free version: I’ve swapped cream for coconut milk and used a vegan cheese blend with decent success when catering to dietary needs.
- Spicy touch: A pinch of smoked paprika or cayenne pepper added to the cream mixture takes the flavor up a notch without overpowering the dish.
How to Make Easy Cheesy Scalloped Potatoes Recipe
Step 1: Prep Your Oven and Potatoes
First things first, set your oven to 350°F (175°C) and position the rack in the middle — this helps the dish cook evenly. While the oven warms up, peel your potatoes and either slice them by hand or, if you’re lucky enough to have one, use a mandoline slicer for super-thin, even slices about 1/8″ thick. Trust me, those thin slices really absorb the creamy sauce better and soften perfectly.
Step 2: Whip Up the Creamy Garlic Sauce
Melt the butter in a small saucepan over medium-high heat, then toss in the minced garlic and cook it just for 30 seconds until fragrant — don’t let it brown or it’ll turn bitter. Pour in the heavy cream, sprinkle the salt, and add pepper to taste. Stir now and then as the cream heats up; once it reaches a steady simmer or barely starts to bubble, remove it from the heat. This silky sauce is the magic that makes the whole dish sing.
Step 3: Layering the Potatoes and Cheese
Grease a 9×13-inch baking dish lightly with butter or cooking spray. Lay down half the potato slices, overlapping them without worrying about a perfect pattern—rustic is charming here. Pour half the cream mixture over the potatoes. Then sprinkle half of both cheeses — sharp cheddar and parmesan — evenly on top. Repeat this layering process with the remaining potatoes, cream, and cheese, finishing off with a generous cheese layer that’ll brown beautifully.
Step 4: Bake Covered, Then Uncover
Cover your dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil to let that cheesy top get golden and bubbly, baking another 25 to 35 minutes. To check doneness, poke a toothpick or fork into the potatoes; it should slide in easily with little resistance. Baking times can vary with ovens, so keep an eye especially near the end to avoid drying out the edges.
Step 5: Let It Rest Before Diving In
Once out of the oven, let those cheesy scalloped potatoes rest for 5-10 minutes. I know it’s tempting to dig right in, but this pause helps the sauce thicken and settle, making every bite silky and easier to serve.
Pro Tips for Making Easy Cheesy Scalloped Potatoes Recipe
- Use a Mandoline Slicer: This tool saves you so much time slicing potatoes evenly which ensures perfect cooking texture.
- Don’t Skip the Rest: Letting the dish rest after baking really improves the sauce’s thickness and flavor meld.
- Freshly Grate Your Cheese: Pre-shredded cheese often contains anti-caking agents that can impact the smooth melt you want for scalloped potatoes.
- Watch Your Oven Temperature: Baking too hot may dry the potatoes before the center is tender—lower and slower is the key.
How to Serve Easy Cheesy Scalloped Potatoes Recipe
Garnishes
I like to sprinkle freshly chopped parsley or chives on top right before serving—it adds a pop of lovely green color and a fresh, mild onion flavor that cuts through the richness beautifully.
Side Dishes
This recipe pairs wonderfully with roasted meats like chicken or beef, but I’ve also enjoyed it alongside a crisp green salad or sautéed green beans for a balanced plate. It’s an ideal partner for any holiday meal or cozy weeknight dinner.
Creative Ways to Present
For a festive occasion, I’ve served scalloped potatoes in individual ramekins topped with a sprinkle of extra parmesan and a sprig of rosemary. It feels special and guests love the personal touch. You can also try layering in thin slices of cooked ham or caramelized onions for an elegant twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Make sure the potatoes have cooled before refrigerating, and I reheat gently to keep that creamy texture intact.
Freezing
While I rarely have leftovers, I’ve frozen scalloped potatoes successfully by cooling completely, then wrapping tightly with foil and placing in a freezer bag. They freeze well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer warming in the oven at 325°F covered with foil to prevent drying out. Microwave works if you’re in a rush, but the oven gives a creamier, more evenly heated result.
FAQs
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Can I use other types of cheese for this recipe?
Absolutely! While cheddar and parmesan offer a classic flavor combo, you can experiment with Gruyère, mozzarella, or even smoked gouda for different tastes. Just keep a balance of melting and flavorful cheeses for best results.
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Is it necessary to peel the potatoes?
Peeling is traditional for scalloped potatoes to achieve that creamy, tender texture without the chew of the skins. However, if you prefer a more rustic dish, you can leave the skins on—just be sure to scrub your potatoes thoroughly.
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Can I make this recipe dairy-free?
Yes! Substitute heavy cream with full-fat coconut milk or a plant-based cream alternative, and use dairy-free cheese. Keep in mind the texture and flavor may vary, but it can still be delicious.
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How do I know when the scalloped potatoes are done baking?
The best way is to insert a toothpick or sharp knife into the center—if it slides in easily with little resistance, your potatoes are tender and done. The cheese on top should be golden and bubbly as well.
Final Thoughts
I absolutely love how this Easy Cheesy Scalloped Potatoes Recipe turns out every single time. From the first bite, it’s that perfect blend of creamy, cheesy, garlic-infused comfort that feels like a warm hug. When I first tried to make scalloped potatoes years ago, I struggled with undercooked layers and a bland sauce, but mastering this recipe changed the game for me—and for my family’s dinner table, too. I can’t recommend giving this one a shot enough, whether it’s for a holiday feast or a cozy weeknight indulgence. Trust me, you’ll enjoy every cheesy, luscious bite.
Print
Easy Cheesy Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Easy Cheesy Scalloped Potatoes recipe is a creamy, rich, and comforting side dish featuring layers of tender sliced potatoes baked in a garlic-infused creamy cheese sauce. Made with cheddar and parmesan cheeses, heavy cream, and seasoned simply with salt and pepper, it’s perfect for feeding a crowd and pairs wonderfully with a variety of main courses.
Ingredients
Cheeses
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Potatoes & Vegetables
- 3 pounds Russet or Yukon Gold potatoes
- 3 cloves garlic, minced
Dairy & Fats
- 1 tablespoon butter
- 2 cups heavy/whipping cream
Seasonings
- 1 teaspoon salt
- Pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even baking.
- Prepare the cheeses and potatoes: Grate the cheddar and parmesan cheeses freshly. Peel the potatoes and use a mandoline slicer to cut them into thin 1/8-inch (3 mm) slices for uniform cooking.
- Make the cream sauce: Melt butter in a small saucepan over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Stir in the heavy cream, salt, and pepper. Warm the mixture, stirring occasionally, until it just begins to boil, then remove it from the heat.
- Assemble the dish: Grease a 9×13-inch baking dish. Layer half of the sliced potatoes over the bottom, overlapping slightly but not worrying about perfect arrangement. Pour half of the cream mixture over the potatoes, then sprinkle half of each cheese evenly on top. Repeat these layers with the remaining potatoes, cream sauce, and cheeses, finishing with a final cheese layer on top.
- Bake covered: Cover the baking dish with foil and bake for 40 minutes. This initial covered baking will help the potatoes cook through and the flavors meld.
- Remove foil and finish baking: Take off the foil and bake for an additional 25 to 35 minutes, or until the potatoes are tender when pierced with a toothpick and the top is golden and bubbly. Baking times may vary depending on your oven, so check earlier if your oven runs hot.
- Rest before serving: Allow the scalloped potatoes to sit for 5 to 10 minutes after baking. This resting time helps the dish set, making it easier to serve and enhancing the flavors.
Notes
- This recipe is an incredibly comforting and rich side dish, perfect for holiday meals, potlucks, or family dinners.
- Using freshly grated cheeses provides better melting quality and flavor compared to pre-shredded varieties.
- Russet potatoes yield a fluffier texture, while Yukon Gold potatoes offer a creamier bite; either works beautifully in this dish.
- You can customize the seasoning by adding herbs like thyme or rosemary for variation.
- If desired, swap heavy cream for half-and-half for a lighter version, though the dish will be less rich.
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 1 g
- Sodium: 562 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 101 mg
