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Easy Cheesy Scalloped Potatoes
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Easy Cheesy Scalloped Potatoes

This rich and creamy scalloped potatoes recipe features layers of tender, thinly sliced potatoes baked in a garlicky cheddar cheese cream sauce. Comforting and hearty, it’s the perfect side dish for holidays, potlucks, or cozy family dinners. Similar to Potatoes Au Gratin, but with even more cheese!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 408kcal

Ingredients

  • 2 ½ pounds russet or Yukon gold potatoes thinly sliced (about 40 oz)
  • 3 tablespoons butter 1.5 oz
  • ½ onion chopped
  • 3 cloves garlic minced
  • 2 ½ cups heavy cream 20 oz
  • 3 tablespoons all-purpose flour 1.5 oz
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme
  • ½ teaspoon cayenne pepper optional
  • 3 cups cheddar cheese grated (from a 12 oz block)
  • 1 tablespoon chives chopped (optional)

Instructions

  • Prepare the Potatoes
  • Peel the potatoes if desired, then slice evenly into ⅛- to ¼-inch thick rounds.
  • Make the Cheese Sauce
  • In a medium saucepan over medium heat, melt the butter.
  • Add the chopped onions and cook for about 3 minutes, until softened.
  • Stir in garlic and thyme; cook for 1 minute more.
  • Sprinkle in the flour and stir to form a paste.
  • Gradually pour in the heavy cream while stirring constantly to avoid lumps.
  • Season with salt, pepper, thyme, and cayenne (if using).
  • Stir in 2 cups of shredded cheddar cheese until fully melted and smooth. Remove from heat.
  • Assemble the Dish
  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Layer half the potato slices in the bottom of the dish.
  • Pour half the cheese sauce evenly over the potatoes.
  • Sprinkle half of the remaining cheese over the sauce.
  • Repeat with remaining potatoes, cheese sauce, and cheese.
  • Garnish with chopped chives, thyme, or parsley if desired.
  • Bake the Potatoes
  • Cover with foil and bake for 40 minutes.
  • Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 20 minutes until golden and bubbly.
  • Serve & Enjoy
  • Let rest for a few minutes before serving.
  • Garnish with extra chives, parsley, or thyme if desired.
  • Notes
  • For extra creaminess: Replace half of the heavy cream with whole milk.
  • Add protein: Mix in cooked bacon or ham between the potato layers.
  • Make ahead: Assemble the dish up to 24 hours ahead and refrigerate. Bake just before serving.