There’s something so undeniably comforting about a piping hot dish of cheesy scalloped potatoes. It’s one of those recipes that makes you feel right at home, no matter where you are or who you’re sharing it with. The rich, creamy cheese sauce layered with tender potatoes is pure perfection, and it’s a side dish that just might steal the spotlight from the main course. And the best part? This recipe is ridiculously simple to pull off, but tastes like something you’d get from a fancy restaurant.

I first stumbled onto this dish during a family Thanksgiving years ago. My aunt, who was notorious for making show-stopping meals, brought out this bubbling dish, and the moment I tasted it, I knew I had to figure out how to make it myself. There’s just something magical about how the cheese sauce melts into the potatoes, making them irresistibly creamy while still maintaining a tender bite. Since then, it’s become a staple at every holiday table – and let’s be real, any regular weeknight that needs a little pick-me-up!

The origin story (or, how cheesy scalloped potatoes became a classic comfort dish)

Scalloped potatoes have been around for what seems like forever, but their exact origins are a bit fuzzy. The term “scalloped” typically refers to a method of layering thin slices of vegetables with cream or cheese, and it’s thought to have originated from the old English word “collop,” which means a slice of meat or vegetables. Historically, scalloped potatoes didn’t always have cheese, but (thankfully) somewhere along the way, someone had the brilliant idea to add it, and the rest is history. Over the years, different variations have popped up – some with cream, others with breadcrumbs or even ham – but at the heart of it, cheesy scalloped potatoes remain a beloved dish because of their indulgent, simple nature.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

When it comes to cheesy scalloped potatoes, the ingredients are simple, but each one plays a key role in creating that perfect creamy texture and flavor.

Russet potatoes: These starchy beauties are the gold standard for scalloped potatoes because they hold their shape while becoming perfectly tender. If you don’t have russets on hand, Yukon Gold potatoes are a solid substitute – they’re slightly waxier, so they’ll hold together even more, but the final dish may be a touch creamier.
Yellow onion: The onion adds a subtle sweetness and depth to the dish. If you’re not a fan of onions, you could skip it or substitute with shallots for a milder flavor. But honestly, I’d recommend trying it with the onions first – they almost melt into the dish, adding a lovely background note without overpowering.
Cheddar cheese: I usually go for a mild cheddar here because I love how it melts so smoothly into the sauce. But if you’re feeling adventurous, try mixing in sharp cheddar for a more pronounced flavor, or even a bit of gruyère for some nuttiness. Just make sure to shred it yourself – pre-shredded cheese doesn’t melt as well because of the anti-caking agents.
Whole milk: The key to a luscious cheese sauce. Whole milk gives the sauce that extra creaminess. If you’re looking to cut back on fat, you could use 2% milk, but the sauce might not be as rich. For an even more indulgent version, try half-and-half or a splash of heavy cream.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need anything too fancy, but there are a few tools that will make your life easier:

A sharp knife or mandoline: Slicing the potatoes into ¼-inch rounds is key for even cooking. If you’ve got a mandoline, now’s the time to pull it out! It makes the slicing process super quick and ensures all the slices are the same thickness.
Whisk: A good whisk is essential for making a smooth cheese sauce. It helps you incorporate the flour into the butter without creating lumps, and it keeps everything moving so the sauce doesn’t scorch.
Casserole dish: An 8×8-inch dish works perfectly here, but if you’re doubling the recipe (which I often do for bigger gatherings), you can easily switch to a larger dish like a 9×13.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking!

Preheat the oven to 400°F and lightly grease your casserole dish. I’ve forgotten this step more than once and ended up with a baked-on cheese crust that’s a nightmare to scrub off, so don’t skip it!
Slice the potatoes and onions into thin rings. If you’re using a mandoline, just be careful – those things can be sharp! I’ve definitely had a close call or two, but they’re a lifesaver for uniform slices.
Layer the potatoes and onions in the dish in alternating rows. This creates a nice even distribution, so every bite has a little bit of everything.
Make the cheese sauce by melting the butter over medium heat, then whisking in the flour and salt. Cook it for about a minute, whisking constantly – this helps get rid of the raw flour taste and starts the base of your sauce.
Gradually add the milk, whisking as you go. Keep whisking until the sauce thickens up – this usually takes about 5-7 minutes. Once it’s nice and thick, stir in all the cheese at once and continue stirring until it’s completely melted and smooth. It’ll look and smell like cheese heaven at this point.
Pour the cheese sauce over the potatoes and onions, making sure everything is coated. Cover the dish tightly with foil.
Bake for 85-90 minutes. Yes, this takes a while, but trust me, it’s worth it! The potatoes will soak up all that cheesy goodness and become beautifully tender.
Broil for a crisp top if you like a little crunch – just keep a close eye on it so it doesn’t burn. A couple of minutes should do the trick.

Variations to try (because playing with food is fun)

I’ve tinkered with this recipe plenty of times, and here are a few variations that turned out surprisingly well:

Bacon bits: Add crispy bacon pieces in between the layers for an extra savory kick. The smoky flavor complements the cheese so well.
Vegan version: Swap out the butter and milk for plant-based alternatives (like Earth Balance and almond milk), and use a vegan cheese that melts well, like Daiya or Violife. It’s not quite the same as the original, but it’s still delicious.
Add herbs: Fresh thyme or rosemary sprinkled between the layers adds a fragrant, earthy note that makes the dish feel extra special.
Seasonal twist: In the fall, I love adding thin slices of butternut squash along with the potatoes. It adds a subtle sweetness that balances the savory cheese sauce.

Serving ideas: Let’s get fancy!

Cheesy scalloped potatoes are a fantastic side for just about any main dish, but if you want to go all out, pair them with roasted chicken, grilled steak, or a holiday ham. For a pop of color, sprinkle some chopped fresh parsley or chives on top right before serving. It adds a fresh, vibrant contrast to the rich dish.

For a dinner party, serve it in the center of the table in your prettiest casserole dish and let everyone dig in family-style. A green salad or roasted vegetables make excellent, lighter side dishes to balance the richness.

Drink pairings: Because why not?

I usually serve this dish with a glass of crisp white wine like a Chardonnay or Sauvignon Blanc – they cut through the richness of the cheese and potatoes nicely. If you prefer red wine, try a light Pinot Noir or Grenache. For non-alcoholic options, sparkling water with a squeeze of lemon or iced tea makes a refreshing complement.

Storing and reheating leftovers (if you have any!)

Leftovers keep beautifully in the fridge for up to 4 days. Just make sure to store them in an airtight container. To reheat, pop a portion in the microwave for a minute or two, or warm it in a 350°F oven until heated through. I’ve also frozen this dish before (just bake it, let it cool, then freeze it in portions). Reheat it from frozen in the oven for a quick side on busy nights.

Scaling the recipe up or down

This recipe easily doubles or even triples if you’re feeding a crowd – just use a bigger dish and increase the baking time by about 15 minutes if needed. If you’re making it for two, you can halve the ingredients and bake it in a smaller dish. One thing I’ve noticed when scaling is that thicker layers mean longer baking times, so always check the potatoes for doneness before pulling them out of the oven.

FAQs

1. Can I use different types of cheese?
Yes! Sharp cheddar, Gruyère, or even a bit of Parmesan can be mixed in for extra flavor.

2. Can I make this dish ahead of time?
Definitely. Assemble the dish, cover it, and refrigerate for up to 24 hours. Bake it just before serving.

3. Do I need to peel the potatoes?
It’s up to you! Leaving the skins on adds texture and nutrients, but if you prefer a smoother bite, peel them.

4. How do I know when the potatoes are done?
The potatoes should be fork-tender – you can test by poking a fork into the center. If it slides in easily, they’re ready!

5. Can I use gluten-free flour?
Absolutely! Just swap the all-purpose flour for a gluten-free blend, and the results will be just as delicious.