Cheesy Scalloped Potatoes
Our cheesy scalloped potatoes are a tasty side dish featuring layers of tender potatoes, a rich, creamy sauce, and a golden, bubbly topping.

Dive into comfort with these Cheesy Scalloped Potatoes, a modern twist on a classic side.
Thinly sliced yellow potatoes are layered with a rich, cheesy roux infused with savoury herbs, topped with a golden, bubbly cheese crust.
Perfect for family dinners or festive gatherings, this dish combines velvety sauce and tender potatoes to create a hearty, indulgent treat that will quickly become a favourite.

Tips for the BEST Scalloped Potatoes
- Uniform Slicing: Use a mandoline or sharp knife for even, thin potato slices to ensure consistent cooking.
- Smooth Roux: Whisk the milk gradually into the butter-flour mixture to prevent lumps and achieve a creamy sauce.
- Cheese Balance: Incorporate half the cheddar into the sauce for depth, and reserve the rest for a golden, bubbly topping.
- Even Layering: Distribute potatoes, sauce, and cheese evenly for a harmonious blend of flavours in every bite.
- Moist Baking: Cover with foil during the first part of baking to lock in moisture, then remove to let the top brown.
- Rest Before Serving: Allow the dish to cool slightly after baking so the sauce sets for easier serving.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 15–20 minutes or in the microwave in short bursts until heated through.

Ingredients & Substitutions
- Butter: Provides a rich base for the roux. Substitute with vegan butter, margarine, or a light vegetable oil if you want vegan, but for best results just use butter.
- All-Purpose Flour: Thickens the milk into a smooth sauce. Feel free to use a gluten-free flour blend or, for a different thickening agent, cornstarch (use about half the amount when substituting).
- Whole Milk: Creates a creamy, rich, velvety sauce. You can use heavy cream for a richer texture, half-and-half for a lighter creaminess, or plant-based alternatives like almond, soy, or oat milk. Lower fat milk works too!
- Salt: Enhances overall flavour. I use table salt, but sea salt or kosher salt work.
- Black Pepper: Adds a subtle kick. White pepper is excellent for a milder, less visually noticeable option.
- Dried Thyme: Infuses an herby note into the sauce. Fresh thyme (use roughly double the dried amount) or marjoram are great substitutions.
- Garlic Powder: Contributes aromatic depth. Onion powder may be used for a slightly different flavour profile.
- Yellow Potatoes: Serve as the hearty, starchy base of the dish. Yukon Gold, red, or russet potatoes may be used instead (each will yield a slightly different texture and flavour).
- Yellow Onion: Adds sweetness and depth to the sauce. White onions are a good substitute. Feel free to omit if desired.
- Cheddar Cheese: Try using other melty cheeses such as Colby, Monterey Jack, or even smoked cheddar for an extra twist. I usually use old (sharp/mature) cheddar.

Looking for More Potato Side Dishes?
Check out more of my favourite potato recipes!
This is the best funeral potatoes recipe I’ve ever had, it’s creamy and delicious – a great side dish for potlucks and family dinners.
This recipe for crispy roasted garlic parmesan baby potatoes is an easy side dish that’s great with any meal.
Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

How to Make Cheesy Scalloped Potatoes
Yields: 10–12 servings | Prep time: 15 minutes | Cook time: 55 minutes
Ingredients:
- ¼ cup butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- 4 pounds Yellow Potatoes, thinly sliced
- 1 small yellow onion, thinly sliced
- 3 cups cheddar cheese, shredded, divided
Directions:
- Preheat and Prepare
- Set your oven to 400°F.
- Lightly grease the sides of a 9×13-inch baking dish with butter or cooking spray. Set aside.

- Create the Roux:
- Heat a large skillet over medium-high heat, then add the butter. Stir in the flour and cook for about a minute.
- Slowly whisk in your milk, . Season with salt, pepper, thyme, and garlic powder. Continue stirring until the mixture starts to thicken.
- Once thickened, stir in half of the shredded cheese, until melted and smooth. Remove from heat. (Image 1)

- Layer the Dish:
- Spread one-third of the roux at the bottom of your baking dish. (Image 2)
- Arrange half of your potato slices evenly over the roux, followed by a layer of half the sliced onion. (Image 3) Drizzle half of the remaining roux over the potatoes. (Image 4)
- Repeat with the rest of the potatoes and onions, then pour the remaining roux on top, and finish by distributing the rest of the cheddar cheese evenly over the surface. (Image 5)

- Bake to Perfection:
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Once the edges start bubbling, remove the foil and continue baking for an additional 25 minutes, or until the potatoes are fully tender. (Image 6)
- Finish and Serve:
- Remove the dish from the oven and allow to cool about 10 minutes before serving warm.

Cheesy Scalloped Potatoes
Our cheesy scalloped potatoes are a tasty side dish featuring layers of tender potatoes, a rich, creamy sauce, and a golden, bubbly topping.
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- 4 pounds Yellow Potatoes, thinly sliced
- 1 small yellow onion, thinly sliced
- 3 cups cheddar cheese, shredded, divided
Instructions
- Set your oven to 400°F. Lightly grease the sides of a 9×13-inch baking dish with butter or cooking spray. Set aside.
- Heat a large skillet over medium-high heat, then add the butter. Stir in the flour and cook for about a minute.
- Slowly whisk in your milk, . Season with salt, pepper, thyme, and garlic powder. Continue stirring until the mixture starts to thicken.
- Once thickened, stir in half of the shredded cheese, until melted and smooth. Remove from heat.
- Spread one-third of the roux at the bottom of your baking dish.
- Arrange half of your potato slices evenly over the roux, followed by a layer of half the sliced onion. Drizzle half of the remaining roux over the potatoes.
- Repeat with the rest of the potatoes and onions, then pour the remaining roux on top, and finish by distributing the rest of the cheddar cheese evenly over the surface.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Once the edges start bubbling, remove the foil and continue baking for an additional 25 minutes, or until the potatoes are fully tender.
- Remove the dish from the oven and allow to cool about 10 minutes before serving warm.
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Nutrition Information:
Yield:
12Serving Size:
1 cupAmount Per Serving: Calories: 332Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 517mgCarbohydrates: 38gFiber: 4gSugar: 5gProtein: 12g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
