There’s something about the rich, creamy layers of potatoes stretched with melted cheese that just feels like a warm hug on a plate. This Easy Cheesy Scalloped Potatoes Recipe has been my go-to comfort side dish for years — it’s simple, flavorful, and perfect for both casual dinners and holiday spreads.

The image shows a close-up of a white rectangular baking dish filled with a creamy potato gratin. The top layer consists of golden-brown, thinly sliced potato pieces with a slightly crispy texture and small fresh green herb leaves scattered over them. The gratin sauce beneath is creamy and light yellow in color, seeming rich and smooth. The dish sits on a light grey cloth with green stripes, placed on a white marbled surface. In the background, there is a white round plate with a few sprigs of fresh green thyme. 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

This recipe strikes the perfect balance between creamy, cheesy, and tender – and it’s so approachable you can whip it up on a weeknight without stress. I’ve made this Easy Cheesy Scalloped Potatoes Recipe countless times, and it never fails to impress around our dinner table.

Simple Ingredients: Uses pantry staples and fresh potatoes, no fancy sauces or complicated steps required.
Chunk-Free, Creamy Sauce: The homemade cheese sauce melts perfectly smooth, wrapping each potato slice in comfort.
Customizable and Versatile: You can easily swap in your favorite cheeses or seasonings to match your mood or occasion.
Hands-Off Baking: Once it’s in the oven, you can relax knowing dinner is coming together beautifully.

The image shows a close-up of a baked dish with two main layers: the bottom layer is creamy and smooth with a light golden color, while the top layer consists of several round potato slices that are golden brown and slightly crispy on the edges. Small fresh green herb leaves are scattered across the potatoes, adding a touch of color and freshness. The potatoes have a soft, yet slightly browned texture, and the creamy base looks rich and thick, with some bubbling around the edges. The dish is 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 creating that luscious, cheesy experience. I always recommend using Yukon Gold potatoes for their creamy texture that holds up well when baked. The combo of Gruyère and white cheddar gives that perfect cheesy depth — sharp, nutty, and melt-in-your-mouth.

Flat lay of thinly sliced Yukon Gold potatoes with golden edges arranged neatly, a small white bowl of whole milk, a small white bowl filled with shredded gruyere cheese, a small white bowl filled with shredded white cheddar cheese, a small white bowl holding three tablespoons of rich yellow butter, a small white bowl of fine white flour, a small white bowl containing paprika powder in a warm red hue, a small white bowl with garlic powder, a small white bowl with onion powder, a small white bowl of coarse kosher salt, a small white bowl of freshly cracked black pepper, and a few sprigs of fresh green thyme placed with perfect symmetry, all 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 thin skin adds texture and nutrients, plus, no peeling means less prep and a rustic look.
Whole milk: Creates the creamy base of the sauce; I prefer whole milk for richness, but you can swap with 2% in a pinch.
Gruyère cheese: Brings a smooth, nutty melt that makes the sauce irresistibly creamy.
White cheddar cheese: Adds sharpness and depth; fresh shredding unlocks better melting than pre-shredded.
Butter: Forms the base of the roux to thicken the sauce and adds richness.
Flour: Works with butter to create the roux, ensuring a silky, lump-free sauce.
Garlic powder & onion powder: Provide subtle savory undertones, enhancing the flavor without overpowering.
Paprika: Adds a mild warmth and a hint of color to the dish.
Freshly cracked black pepper: A little bite and freshness to balance the creaminess.
Kosher salt: Essential for bringing all those flavors together.
Fresh thyme (optional): Garnish that adds a lovely herbal note and a pop of color.

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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

I love tweaking this recipe depending on the season or what cheese I have on hand – and I encourage you to do the same. It’s such a forgiving base for experiments, whether you want to add herbs, spice it up, or keep it classic.

Variation: Sometimes I add a handful of crispy fried onions on top before the final bake for extra crunch and a pop of flavor. It adds such a fun texture contrast without extra fuss.
Make it vegetarian: This recipe is naturally vegetarian, and you can swap the cheese for plant-based alternatives if you prefer. Just make sure they melt well!
Seasonal twist: Mixing in sautéed mushrooms or caramelized leeks before layering can give an earthy depth perfect for cooler months.

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

Step 1: Prep Your Potatoes with Cookie-Cutter Precision

First things first: slice those Yukon Gold potatoes nice and thin — about an eighth of an inch thick. I like using a mandolin here because it makes slicing quick and even, which means they cook uniformly. No peeling necessary; the skins add fiber and a beautiful golden crust when baked. Lay the slices in your greased 9x13 baking dish in neat rows, either vertically or horizontally—whichever feels easier to you.

Step 2: Whip Up the Creamy Cheese Sauce

In a medium skillet over medium heat, melt the butter, then whisk in the flour. Keep whisking for about a minute until you’ve got a smooth paste with no lumps — this is your roux and will thicken the sauce beautifully. Slowly pour in the milk, whisking constantly to prevent any clumps, until it thickens slightly. Now, add your shredded cheeses bit by bit, whisking after each handful so the sauce stays silky smooth without clumping.

Step 3: Season and Pour It All Over

Once your cheese sauce is creamy and gorgeous, stir in the garlic powder, onion powder, paprika, salt, and freshly cracked black pepper. Pour the sauce evenly over the layered potatoes, getting it around the edges so every slice is bathed in cheesy goodness.

Step 4: Bake Covered, Then Uncovered for That Perfect Golden Top

Cover your baking dish tightly with aluminum foil and bake at 350°F for 30 minutes. This step lets the potatoes steam and start to soften. After that, pull off the foil and bake uncovered for another 30 minutes. Keep an eye out—the top should bubble and turn a gorgeous golden brown. If you want an even cheesier crust, sprinkle a bit of extra shredded cheese or parmesan right before uncovering.

Step 5: Garnish and Serve Right Away

Once it’s out of the oven, I like to scatter fresh thyme leaves over the top—adds a subtle herbal lift and makes it look extra inviting. Serve immediately while warm and gooey for best results.

Top Tip

After making this Easy Cheesy Scalloped Potatoes Recipe multiple times, I’ve learned a few tricks that really make the difference between “just okay” and “wow, can I have seconds?” Here’s what I keep in mind every time I cook it.

Mandolin Magic: Using a mandolin slicer ensures thin, even slices so potatoes cook consistently, avoiding undercooked or mushy spots.
Homemade Roux: Whisking the butter and flour first before adding milk locks in that smooth texture, preventing lumps in your cheese sauce.
Fresh Shredded Cheese: I always shred cheese myself instead of using pre-shredded, which can have anti-caking agents that affect melting and texture.
Don’t Overbake: Removing the foil halfway through baking helps develop a fantastic golden top without drying out the dish.

How to Serve Easy Cheesy Scalloped Potatoes Recipe

cheesy scalloped potatoes - Serving Suggestion

Garnishes

When I serve this dish, fresh thyme is my go-to garnish. It adds a little pop of color and a delicate herbal aroma that balances the richness. Sometimes, a sprinkle of chopped chives gives a fresh oniony crunch that I adore.

Side Dishes

This cheesy scalloped potato dish pairs beautifully with roasted chicken, grilled steak, or even a simple green salad for something lighter. On holidays, I love serving it alongside honey-glazed ham and sautéed green beans – always a crowd-pleaser.

Creative Ways to Present

For a special occasion, try baking the potatoes in individual ramekins for single servings. Garnish each with a sprig of thyme or a drizzle of truffle oil to elevate the presentation and impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Reheating in the oven helps maintain the crisp top while warming the creamy layers inside. Microwaving can make it a bit soggy if you're not careful.

Freezing

I’ve frozen this dish a few times by baking it almost fully, cooling completely, then wrapping tightly in foil and plastic wrap. When thawed and reheated, it still tastes delicious, but I find it’s best enjoyed fresh if possible.

Reheating

To reheat, I cover the dish with foil and bake at 350°F for about 20-25 minutes. Removing the foil in the last 5 minutes helps bring back some of that golden crust.

Frequently Asked Questions:

Can I use other potatoes for this recipe?

While Yukon Gold potatoes are ideal for their creamy texture and thin skin, you can use Russets or red potatoes. Just be aware that Russets may be starchier and might need a slightly longer bake time.

Should I peel the potatoes?

No need to peel! The potato skins add fiber and a lovely rustic texture when baked. Just make sure to scrub them clean before slicing.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the dish a few hours ahead, keep it covered in the refrigerator, and bake it when ready. Just add a little extra baking time if baking straight from cold.

What cheeses work best for scalloped potatoes?

Gruyère and white cheddar make a fantastic combination, offering creamy melt and sharp flavor. You can also try Swiss, mozzarella, or Fontina for different tastes, but avoid very hard cheeses that don’t melt well.

Final Thoughts

This Easy Cheesy Scalloped Potatoes Recipe has become a family favorite because it’s delicious, reliable, and downright comforting. I genuinely hope you enjoy making it as much as I do — and that it brings a little cheesy joy to your table, just like it does ours. Give it a try next dinner and watch it disappear fast!