Cheesy Scalloped Potatoes

One rainy morning, I discovered a trove of russet potatoes hiding in my pantry—they’d been waiting too long. Inspired by memories of my grandma’s cozy Sunday dinners, I decided to elevate them into a creamy, cheesy dish with a modern twist. As the potatoes baked, their edges bubbled golden and the kitchen filled with a rich, savory scent that wrapped around me like a warm blanket.

This Cheesy Scalloped Potatoes recipe marries leftover pantry staples with just enough elegance for family meals or small gatherings. It feels both homely and slightly indulgent—with layers of tender potato and silky cheese that invite second helpings.

Born from a pantry rescue moment, this dish is easy to assemble and utterly comforting. It’s everything a potato lover dreams of: creamy, cheesy, and brimming with hearthside nostalgia.

Whether it’s weekend supper or a special side to your roasted chicken, these scalloped potatoes are a classic you’ll return to again and again.

Short Description

Cheesy Scalloped Potatoes with thinly sliced russets, layered in a creamy garlic sauce and baked with bubbling cheese—perfectly comforting and easy for weeknight or holiday dinners.

Ingredients

For the Dish

• 4 cups thinly sliced russet or Yukon Gold potatoes (about 4 medium)
• 2 cups shredded sharp cheddar cheese
• 1¼ cups whole milk or half-and-half
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• ½ tsp dried thyme or rosemary
• Sea salt and black pepper, to taste

Optional Additions/Substitutions

• Use Gruyère or smoked cheese for a gourmet twist
• Swap milk for lactose-free or plant-based alternatives
• Add a layer of caramelized onions or ham for extra flavor

Tools Needed

• Baking dish (8×8″ or 9×9″)
• Saucepan
• Whisk and wooden spoon
• Knife and mandoline or slicer

Step-by-Step Cooking Instructions

Step 1: Prepare potatoes
Preheat oven to 375 °F (190 °C). Butter the baking dish. Slice potatoes evenly (about ⅛″ thick) so they cook uniformly.

Step 2: Make the sauce
In a saucepan over medium heat, melt butter. Add garlic and thyme; sauté 30 seconds. Stir in flour until smooth and bubbly—about 1 minute.

Step 3: Add milk
Gradually whisk in milk, stirring until the sauce thickens and coats the back of a spoon.

Step 4: Layer potatoes and cheese
Arrange half the potato slices in the dish. Pour half the sauce over, then sprinkle one cup of cheese. Repeat with remaining potatoes, sauce, and cheese.

Step 5: Bake and bubble
Cover with foil and bake 30 minutes. Remove foil and bake 15–20 more minutes until cheese is bubbly and top is golden.

Pro Tip: Let it rest 10 minutes before serving to help set.

Why You’ll Love This Recipe

• Creamy, cheesy layers without fuss
• Made from simple ingredients you likely already have
• Elegant yet comforting enough for any meal
• Easily customizable with cheese or flavor swaps

Helpful Tips and Cooking Notes

Slice potatoes evenly to ensure they cook through. A mandoline helps.

Warm milk slightly before whisking to prevent lumps in the sauce.

Don’t rush the bake—covered time cooks potatoes, uncovered completes browning.

To test doneness, poke the center—potatoes should be tender, no resistance.

For crispier edges, brush the top with melted butter before finishing.

Nutritional Benefits & Fun Facts

Potatoes are rich in potassium and fiber, especially with the skins intact. Using half-and-half provides creaminess with less fat than heavy cream. With herbs and cheese, this dish offers comfort and balanced nourishment in one satisfying bite.

Final Dish & Serving Suggestions

Picture creamy, tender potato layers peeking through a golden, cheesy crust topped with fragrant thyme. The first forkful brings rich sauce, subtle garlic, and earthy herbs—warm and deeply satisfying.

Serve it as a side to roasted chicken, grilled fish, or alongside green veggies for balance. It doubles as a stand-alone vegetarian main with a simple salad or roasted tomato.

Storage and Reheating Tips

Storage: Cool completely, then refrigerate in airtight container for up to 4 days.

Freezing: Freeze baked portions in freezer-safe containers for up to 2 months.

Reheating: Warm in a 350 °F oven for 15–20 minutes until heated through. You can also microwave individual servings until hot.

Frequently Asked Questions (FAQs)

1. Can I use sweet potatoes instead?
Yes! Sweet potatoes work—just adjust bake time slightly until tender.

2. Can I make it ahead?
Assemble then refrigerate (covered) up to 24 hours before baking.

3. Is it gluten-free?
Not as written—use gluten-free flour to make the sauce GF.

4. What cheese substitution options are best?
Gruyère, fontina, or mozzarella offer great melt and flavor variations.

5. Can I bake smaller portions?
Absolutely—adjust baking time down by 10–15 minutes for smaller dishes.

Final Thoughts

These Cheesy Scalloped Potatoes capture the simple magic of an unexpectedly rescued pantry item turned into something special. It’s comfort food with a hint of elegance—perfect for cozy nights or celebratory dinners alike.

Pin it, bake it, savor it—and let me know which cheese blend or addition you tried. Here’s to more creamy, homey favorites in your kitchen.