There's something downright comforting about the creamy, bubbly deliciousness of potatoes baked in cheese. My Easy Cheesy Scalloped Potatoes Recipe is one of those dishes that instantly feels like a warm hug on a plate, perfect for family dinners or holiday gatherings.

A white rectangular baking dish filled with multiple thin, round slices of golden-yellow potatoes arranged in overlapping layers. The top layer has a light golden brown crust with bubbly melted cheese and creamy sauce covering the potatoes. Small green herb leaves are scattered over the top for garnish. The edges of the dish show browned, slightly crispy spots. The dish is set on a folded gray cloth on a white marbled surface. In the background, a white plate with fresh green herb sprigs is partially visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Cheesy Scalloped Potatoes Recipe
Top Tip
How to Serve Easy Cheesy Scalloped Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cheesy Scalloped Potatoes Recipe

Why You'll Love This Recipe

I've made countless versions of scalloped potatoes over the years, but this easy, cheesy spin just feels right every time. It’s approachable, so you can pull it off without fuss, and the flavors? Well, they never disappoint.

Simplified Steps: Minimal fuss but maximum flavor—perfect when you want something impressive but easy.
Rich, Velvety Cheese Sauce: The combo of Gruyere and white cheddar gives a beautifully balanced creamy texture.
Golden, Crispy Edges: Leaving the potato skins on creates a lovely, slightly crispy crust that’s a real treat.
Versatile Comfort Food: Whether it’s a holiday side or a weeknight dinner star, this recipe fits right in.

This close-up image shows a creamy potato dish with one main layer of thin, round potato slices, each cooked to a golden brown with slightly crispy edges and browned spots on top. The potato slices lay mostly flat and overlap slightly, sitting in a thick, smooth, pale yellow sauce with a creamy texture. Small green herb leaves are scattered on top, adding a bit of fresh color that contrasts with the warm tones of the potatoes and sauce. The overall look is rich and hearty, with the sauce filling the spaces between the potatoes, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in turning simple potatoes into that luscious, cheesy dream you’re after. Plus, a couple of tips will make your shopping and prepping a breeze.

Flat lay of thinly sliced Yukon Gold potatoes with golden skins, a small white ceramic bowl of whole milk, a small white bowl of shredded gruyere cheese, a small white bowl of shredded white cheddar cheese, a few pats of fresh butter, a small white bowl of flour, a small white bowl containing paprika powder, garlic powder, onion powder, kosher salt, and freshly cracked black pepper arranged separately, and a small sprig of fresh thyme placed delicately, all arranged with perfect symmetry in natural light, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Yukon Gold Potatoes: Their natural buttery flavor and creamy texture hold up beautifully when baked thin—and no peeling means extra nutrients and a gorgeous crust.
Whole Milk: Creates a rich, smooth base for the cheese sauce without being too heavy like cream.
Gruyere Cheese: Adds that nutty, melty goodness that pairs perfectly with potatoes.
White Cheddar Cheese: Brings sharpness and extra cheesiness to balance out the Gruyere.
Butter: Essential for making the roux that thickens the sauce and adds buttery depth.
Flour: Combines with butter to create the smooth base for the cheese sauce—just make sure to cook it long enough to cook out raw flour taste.
Garlic Powder, Onion Powder, Paprika: Simple seasonings that elevate the flavor without overpowering the cheese and potatoes.
Kosher Salt & Black Pepper: Season perfectly and enhance the natural flavors in every bite.
Fresh Thyme (optional): A fresh herbal note that brightens the finished dish beautifully when sprinkled on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about this Easy Cheesy Scalloped Potatoes Recipe is how adaptable it is. I often tweak it depending on what I have on hand or who I’m feeding—because isn’t that the beauty of cooking at home?

Variation: Sometimes I swap part of the milk for cream to make it extra decadent, especially for special occasions. Other times, I sneak in some cooked bacon or caramelized onions between layers for extra flavor.
Dairy-Free Option: If you need it dairy-free, try using coconut milk and a dairy-free cheese substitute—you’ll want to test those for meltability first.
Cheese Swap: Feel free to experiment with mozzarella or fontina for a different melty, cheesy vibe.

Step-by-Step: How I Make Easy Cheesy Scalloped Potatoes Recipe

Step 1: Prep and Layer the Potatoes

Start by preheating your oven to 350°F and greasing a 9x13 baking dish—this keeps everything from sticking and makes cleanup easier. Slice your Yukon Gold potatoes thinly, about ⅛ inch, either using a mandolin (my favorite kitchen gadget for this job) or a sharp knife. You don’t need to peel them; the skins add flavor and texture. Lay them out evenly in the dish, layering them neatly so you'll have tender bites every time.

Step 2: Make the Creamy Cheese Sauce

In a skillet over medium heat, melt the butter, then whisk in the flour. Keep whisking for about a minute until it forms a smooth roux with no lumps—that’s key for a silky sauce. Slowly add the milk while whisking constantly so it doesn’t clump. Once the milk is incorporated and the sauce is thickening, add your shredded cheeses a handful at a time, whisking to melt and smooth everything out before adding more. Finally, stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked pepper for that perfect savory balance.

Step 3: Bake It to Golden Perfection

Pour the luscious cheese sauce evenly over your potato layers, making sure the edges get coated too. Cover the dish tightly with foil and pop it in the oven for 30 minutes. This steams the potatoes, allowing them to cook through gently. Then remove the foil and bake it uncovered for another 30 minutes to get that perfect golden crust bubbling on top. When it’s done, the smell alone is enough to make anyone’s mouth water!

Top Tip

After making this dish many times, I’ve learned that the key to getting it just right is patience with the cheese sauce and careful layering. Here are some of my favorite tips that helped me get that award-worthy scalloped potatoes every time.

Use Your Mandolin: Investing in one is a game changer, slicing everything evenly so they cook uniformly without sogginess.
Shred Cheese Yourself: Pre-shredded cheese often has starch to prevent clumping, which can prevent your sauce from melting smoothly.
Don’t Skimp on the Roux: Whisk your butter and flour together well to avoid lumps and get a smooth, thick sauce that clings perfectly to potatoes.
Cover Then Uncover: That first covered bake locks in moisture and lets potatoes soften, while removing foil later creates that irresistible golden crust.

How to Serve Easy Cheesy Scalloped Potatoes Recipe

cheesy scalloped potatoes - Serving Suggestion

Garnishes

I’m a fan of just a sprinkle of fresh thyme over the top right before serving—it adds a fresh, herbal note that cuts through the richness. Sometimes I also add a little extra shredded cheddar on top for an additional melty, golden finish.

Side Dishes

These scalloped potatoes pair beautifully with roast chicken, glazed ham, or even a simple green salad to lighten things up. When I’m making this for a holiday, I like to serve it alongside roasted Brussels sprouts or sautéed green beans for some contrasting colors and textures.

Creative Ways to Present

For special dinners, I’ve baked my scalloped potatoes in individual ramekins or small cast iron skillets—makes it feel fancy and great for plating different portions. You can even add a sprinkle of panko breadcrumbs mixed with Parmesan on top before baking to give it an extra crunchy, golden crust.

Make Ahead and Storage

Storing Leftovers

After the potatoes cool completely, I cover the dish tightly with foil or transfer leftovers to an airtight container. They keep well in the fridge for up to 4 days. Just a heads up, the texture firms up a bit, so reheating with a splash of milk helps restore the creaminess.

Freezing

I’ve frozen this recipe successfully by wrapping the cooled dish tightly with plastic wrap and then foil. It keeps well for up to 2 months. Thaw overnight in the fridge before reheating to avoid sogginess, and plan for a bit longer in the oven to warm through completely.

Reheating

My go-to way is to reheat the potatoes in the oven at around 325°F, covered with foil to prevent drying out, for about 20-30 minutes. Stir in a little milk if it feels too thick before warming—this keeps it creamy and fresh-tasting as if just baked.

Frequently Asked Questions:

Can I use russet potatoes instead of Yukon Gold?

Absolutely! Russets will work but tend to be starchier and might create a slightly different texture—more fluffy than creamy. I prefer Yukon Golds for their balance of waxy and creamy textures that hold up beautifully when sliced thin.

Do I need to peel the potatoes for scalloped potatoes?

Nope, peeling isn’t necessary here. Leaving the skin on adds fiber and nutrients and creates a lovely golden crust. Just make sure to wash the potatoes thoroughly before slicing.

Can I prepare Easy Cheesy Scalloped Potatoes Recipe ahead of time?

Yes! You can assemble the dish earlier in the day, keep it covered in the fridge, and bake it when ready. Just add a few extra minutes to the baking time if it’s coming straight from cold.

What’s the best way to get a crispy top on my scalloped potatoes?

Remove the foil for the last 30 minutes of baking—this lets the cheese bubble and brown. For an extra golden top, sprinkle a bit more shredded cheese or Parmesan before baking uncovered.

Final Thoughts

This Easy Cheesy Scalloped Potatoes Recipe has become my go-to comfort food side for a reason. It’s simple enough to whip up any night but impressive enough to serve at your next dinner party. I hope you enjoy making it as much as I do—bon appétit, friend!