These cheesy scalloped potatoes are the kind of holiday side dish everyone goes back for. With creamy layers, lots of flavor, and an irresistibly golden top, this dish feels special without being fussy.
The Best Cheesy Layers
- Flavor: Sharp cheddar and parmesan melt into rich cream sauce for a savory, classic, ultra-comforting potato dish.
- Recommended Tools: Use a mandoline for evenly sliced potatoes for a beautiful presentation and the best flavor and texture.
- Make Ahead: Assemble the dish ahead without baking and keep it covered in the fridge. Let the dish sit at room temp while the oven preheats so it bakes more evenly, then bake according to recipe instructions below.
- Serving: Serve scalloped potatoes with baked honey-glazed ham, an oven-baked pineapple ham, or other holiday favorites like pork loin roast with pears.
Ingredients You’ll Need
- Potatoes: Thinly sliced potatoes turn tender, creamy, and lightly caramelized as they bake in the cheesy sauce. Yukon Gold, Russet, or white potatoes all work well in this dish.
- Onion: Thinly sliced onions add rich, savory flavor to this dish. Onions can be chopped or minced for a softer texture.
- Dairy: A blend of Parmesan and sharp cheddar gives the sauce a bold, cheesy flavor and makes it rich and creamy. For a more elevated flavor, add some Gruyère along with the cheddar.
- Seasonings: Thyme, parsley, salt, and black pepper add simple, savory flavor that pairs well with the creamy potatoes and cheese. A sprig of rosemary makes a pretty garnish, too.
How to Make Cheesy Scalloped Potatoes
- In a baking dish, layer potatoes, onions, and cheese. Repeat layers ending with cheese on the top.
- Heat the cream sauce on the stovetop (full recipe below), then pour it over the potatoes.
- Cover and bake until the potatoes are tender and the cheese is golden brown on top.
No-Fail Scalloped Potato Tips
- Instead of greasing it, try lining the casserole dish with parchment paper for easy clean-up.
- Slice potatoes uniformly, using a mandoline, so they all cook at the same rate.
- If the top browns too fast, loosely tent with foil for the last 10–15 minutes.
- Shred cheese from a block for smoother melting and a better creamy texture.
- Want a quicker bake? Parboil the potato slices for 3 to 5 minutes, then layer and bake (great when the oven is needed for other dishes on holidays).
- If using the lighter sauce swap (in the recipe card below), whisk constantly while adding the liquid so it stays smooth and lump-free.
Store, Reheat, Freeze
Refrigerate: Cool, cover tightly, and store for up to 4 days.
Reheat: Cover with foil and warm at 350°F in the oven until hot. Add a small splash of milk or cream if needed.
Freeze: Freeze baked and cooled portions in airtight containers up to 1 month. Thaw overnight in the fridge, then reheat covered in the oven.
Holiday Table Favorites
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Cheesy Scalloped Potatoes
Thin-sliced potatoes layered with cheddar, parmesan, and onion, then baked in thyme-infused cream until bubbly and golden.
Equipment
Ingredients
- 1 teaspoon butter for greasing casserole dish*
- 6 potatoes thin skinned white or red potatoes, cut into ⅛” slices, 2½ to 3 pounds
- 2 to 3 cups shredded sharp cheddar cheese
- ½ cup shredded parmesan cheese
- ½ to 1 onion very thinly sliced (I use ½ large onion)
- 2 cups heavy cream **
- 3 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- fresh thyme or parsley, for garnish, optional
Instructions
- Preheat oven to 375°F. Butter a casserole dish.
- To the bottom of the casserole dish, add a layer of potatoes, a thin layer of onions, a sprinkle of cheddar cheese, and a small sprinkle of parmesan, repeating until the ingredients are used up. Make about 5-6 layers, ending with cheese on the top.
- To a medium saucepan, add cream**, thyme, salt, and pepper. Bring to a boil and remove from heat. Remove thyme. Carefully pour over the potatoes.
- Cover with foil and bake for 1 hour. After 1 hour, remove foil and bake 20-30 minutes until potatoes are tender, cooked through, and cheese is browned.
- Allow to rest for 10 minutes before serving.
Notes
*We sometimes instead line the pan with parchment paper for easy cleanup.
**For a lower fat and lower calorie version, in place of cream, melt 3 Tablespoons butter. Whisk in 3 Tablespoons flour and cook for 2 minutes. While whisking continuously, slowly add 2 cups skim milk or broth (chicken or vegetable broth). Add thyme, salt, and pepper. Bring to a boil and boil for 1 minute.
Nutrition Information
Calories: 481 | Carbohydrates: 34g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 468mg | Potassium: 781mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1254IU | Vitamin C: 11mg | Calcium: 321mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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