This dish features thinly sliced potatoes baked in a rich, creamy garlic cheese sauce until tender and golden. It’s the perfect comfort-food side for holidays or family dinners.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6–8

Ingredients

For the Potatoes

2½ lbs (1.1 kg) Yukon Gold or Russet potatoes, thinly sliced (⅛-inch thick)
2 tablespoons butter, for greasing the baking dish

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
3 garlic cloves, minced
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon dried thyme (optional)
2 cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese

Optional Topping

½ cup extra shredded cheddar
2 tablespoons chopped fresh parsley

Instructions

Step 1: Prepare the Potatoes

Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.
Wash and thinly slice the potatoes evenly.

Step 2: Make the Cheese Sauce

Melt butter in a saucepan over medium heat.
Stir in the flour and cook for 1 minute.
Slowly whisk in the milk and heavy cream until smooth.
Add garlic, onion powder, salt, pepper, paprika, and thyme.
Simmer for 3–5 minutes until slightly thickened.
Remove from the heat and stir in the cheddar and Parmesan until smooth.

Step 3: Assemble

Arrange half of the sliced potatoes in the prepared baking dish.
Pour half of the cheese sauce over the potatoes.
Repeat with the remaining potatoes and sauce.
Sprinkle extra cheddar on top, if desired.

Step 4: Bake

Cover the dish with aluminum foil.
Bake for 50 minutes.
Remove the foil and continue baking for 20–25 minutes, or until the potatoes are fork-tender and the top is golden brown.
Let the casserole rest for 10 minutes before serving.

Step 5: Garnish

Sprinkle with fresh parsley and serve warm.

Nutrition Information (Approximate Per Serving)

Calories: 470
Protein: 16 g
Carbohydrates: 36 g
Fat: 30 g
Saturated Fat: 18 g
Fiber: 3 g
Sugar: 6 g
Sodium: 520 mg
Cholesterol: 85 mg

Nutrition values are approximate and may vary depending on ingredients used.

Allergen Information

Contains:

Milk (butter, milk, cream, cheddar, Parmesan)
Wheat (all-purpose flour)

Does Not Contain:

Peanuts
Tree Nuts
Eggs
Soy
Fish
Shellfish

Nut Safety: This recipe does not contain nuts. Always check packaged cheese and other ingredients for potential cross-contamination if preparing for someone with a severe nut allergy.

Tips for Success

Use a mandoline slicer for evenly thin potato slices.
Do not rinse the sliced potatoes, as their starch helps thicken the casserole.
Freshly shred the cheese for the smoothest sauce.
Allow the casserole to rest before slicing so the sauce thickens.
For a crispier top, broil for 2–3 minutes at the end of baking.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Bake at 350°F (175°C) for 15–20 minutes or microwave individual portions until hot.

Frequently Asked Questions (FAQs)

1. What potatoes work best?

Yukon Gold potatoes provide a buttery texture, while Russet potatoes create a softer, creamier casserole.

2. Can I make this ahead of time?

Yes. Assemble the casserole up to 24 hours in advance, cover, refrigerate, and bake when ready.

3. Can I add meat?

Yes. Diced ham, cooked bacon, or shredded chicken make delicious additions.

4. Can I use different cheeses?

Absolutely. Gruyère, Monterey Jack, mozzarella, or Gouda all work well.

5. Why are my potatoes still firm?

The slices may have been too thick, or the casserole may need additional baking time. Cover with foil and continue baking until tender.

6. Can I make it gluten-free?

Yes. Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.

7. Should I peel the potatoes?

It’s optional. Yukon Gold potatoes have thin skins that can be left on, while Russets are often peeled.

8. Can I use only milk instead of cream?

Yes, though the sauce will be less rich and creamy.

9. How do I get a golden-brown top?

Bake uncovered for the final 20–25 minutes and broil briefly if needed.

10. What pairs well with scalloped potatoes?

They pair wonderfully with roasted chicken, grilled steak, baked ham, pork chops, meatloaf, or a fresh green salad.

Creamy Cheesy Scalloped Potatoes