This Cheesy Scalloped Potatoes recipe is so good that it’s become one of those iconic dishes that carry on from generation to generation!

Almost everyone has one or two versions of Cheesy Scalloped Potatoes in their recipe collection. Our easy recipe is the first and last recipe you will ever need! This is one casserole that never fails to please. Step away from the processed boxed stovetop versions and make your own creamy, cheesy, super delish homemade recipe.

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Why We Love Homemade Cheesy Scalloped Potatoes

We love easy recipes that can be baked from scratch with little fuss and muss! Cheesy scalloped potatoes are a great party or potluck recipe because who doesn’t love potatoes and cheese? This recipe also lends itself well to be an entrée on its own when you add proteins like ham or smoked sliced kielbasa sausage. And it’s perfect for using up leftovers, too! Toss in some leftover chopped broccoli, spinach, or mushrooms. When a hearty homestyle meal is called for, serve scalloped potatoes with pork chops, buttermilk fried chicken, or some yummy smoked baby back ribs! Add a crispy salad and a side of honey cornbread muffins.

Cheesy Scalloped Potatoes ingredients

Ingredients and Variations

POTATOES – Potatoes are thin sliced and become deliciously caramelized and cheesy in the sauce.

DAIRY – Loads of sharp cheddar paired with rich cream make and easy cheesy sauce that’s super savory.

SEASONING – A handful of savory herbs and spices like thyme, parsley, salt & ground black pepper are baked together for an aromatic side dish or entrée.

TOPPING – For a crunchy, au gratin-style topping, top with seasoned bread crumbs or bacon bits!

SHORTCUT INGREDIENTS – Take a shortcut and mix the potatoes with Velveeta cheese and a can of cream of mushroom soup instead of the cream.

process of layering Cheesy Scalloped Potatoes

How to Make Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are a super easy side dish to make but the delicious results tell a different story!

  1. Layer potatoes in casserole, top with onions, cheese. Repeat layers with cheese ending on the top. 
  2. Heat cream on stovetop with fresh thyme, salt & pepper, pour over potatoes. PRO TIP: Adding a pinch of garlic powder to the cream mixture will add some depth of flavor.
  3. Cover casserole and bake according to recipe below, until potatoes are tender and the cheese is melted and browned. 

Make in a Crockpot

Good news, Cheesy Scalloped Potatoes can also be made in the slow cooker for an easy meal you can come home to!

  1. Layer the sliced potatoes on the bottom of Crockpot, and then top with onions, cheddar cheese, parmesan. Repeat the layers with cheese ending on the top.
  2. In a saucepan, heat the cream with the thyme and salt, and pepper. Remove from heat, discard thyme and pour over potatoes.
  3. Cook on high heat for 3 to 4 hours or 5 to 6 on low.

top view of Cheesy Scalloped Potatoes cooked in a dish

Tips and Tricks for the Best Cheesy Scalloped Potatoes

  • Slice potatoes uniformly so they all cook at the same rate. Try using a mandolin! 
  • Place casserole under the broiler for about 2 to 3 minutes to make the cheese super melty or the au gratin topping super crunchy!
  • Instead of greasing it, try lining the casserole dish with parchment paper for easy clean-up!
  • If you’re watching your fat intake make the sauce by whisking a roux made by cooking 3 tablespoons of flour with 3 tablespoons of butter and adding it to low fat milk or broth instead of using heavy cream.

spoon of Cheesy Scalloped Potatoes

Other Easy Potato Side Dishes!

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Cheesy Scalloped Potatoes

This easy cheesy scalloped potatoes is a comfort food side dish recipe that has stood the test of time!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Servings 8 servings
Author Candace


  • butter for greasing casserole dish*
  • 6 potatoes thin skinned white or red potatoes, cut into ⅛” slices, 2½-3 pounds
  • 2-3 cups sharp cheddar cheese shredded
  • ½ cup parmesan cheese shredded
  • ½-1 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


  • 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. We 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 and cooked through and cheese is browned.
  • Allow to rest for 10 minutes before serving.


*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.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 470 | Carbohydrates: 31g | Protein: 14g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 453mg | Potassium: 765mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1228IU | Vitamin C: 33mg | Calcium: 339mg | 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.

Course Main Course, Side Dish
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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