Name: Easy Cheesy Scalloped Potatoes Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 10 large Yukon Gold potatoes, sliced to 1/8 inch thick (about 4 lbs); 2 cups whole milk; 1 cup shredded Gruyere cheese; 1 cup shredded white cheddar cheese; 3 tablespoons butter; 3 tablespoons flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly cracked black pepper; Fresh thyme (optional)

There’s something irresistibly comforting about bubbling, golden layers of potatoes and cheese, isn’t there? This Easy Cheesy Scalloped Potatoes Recipe is a standout for those moments when you want cozy, creamy, and totally satisfying without the fuss. Trust me, once you try this, it’ll become your go-to side dish.

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 checks all the boxes for the ultimate comfort food. Creamy cheese sauce melds perfectly with tender yet firm potato slices. I love how it’s indulgent but still straightforward, making it perfect for weeknight dinners or special occasions alike.

Simple Ingredients: You probably already have everything you need in your fridge and pantry, which makes it easier to pull off anytime.
Perfectly Creamy: The combo of Gruyere and white cheddar creates a smooth, rich sauce without being overly heavy.
Beautiful Texture: Thin, even potato slices bake up tender but hold their shape, delivering just the right bite.
Customizable: You can tweak the cheese or seasonings to suit your taste or what’s in your cheese drawer.

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 brings something special to this dish—the creamy milk, flavorful cheeses, and seasonings all come together to create that iconic scalloped potato flavor. Here’s a quick rundown to help you shop smarter and understand how they work in harmony.

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: These have a nice buttery flavor and hold their shape beautifully when sliced thinly, plus their skin adds fiber and texture.
Whole milk: Creaminess without heaviness and helps create that lush cheese sauce texture.
Gruyere cheese: Melts effortlessly for a smooth, nutty flavor that’s a game changer in the sauce.
White cheddar cheese: Adds sharpness and depth, balancing the richness of the Gruyere.
Butter: Essential for the roux, which thickens the sauce and gives it a velvety base.
Flour: Works with butter to thicken the sauce perfectly, no lumps here!
Garlic powder and onion powder: Boost flavor with a subtle savory kick without overpowering the potatoes.
Paprika: Adds warmth and color to the dish, giving it that gentle golden glow.
Black pepper and kosher salt: Key for seasoning so every bite tastes just right.
Fresh thyme (optional): A lovely herbaceous garnish that brightens the richness 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

One of my favorite things about this easy cheesy scalloped potatoes recipe is how flexible it is. Over the years, I’ve played around with different cheeses and add-ins that keep it fresh and perfect for whatever mood I’m in.

Variation: Try swapping the Gruyere for Fontina or a mild Havarti for a twist on the flavor. It melts beautifully and offers a slightly different creaminess that I love when I want a milder cheese profile.
Dietary modification: Using lactose-free milk and a dairy-free cheese blend works surprisingly well here, so no one misses out at your table.
Seasonal change: In the fall, I sometimes add a pinch of nutmeg or a handful of chopped fresh sage for that cozy seasonal vibe.

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

Step 1: Prep your potatoes thin and even

I always use a mandolin to slice my Yukon Gold potatoes to exactly ⅛-inch thickness. It saves me time and ensures every slice cooks evenly. No peeling needed here—I actually love the texture and extra flavor the skins add. If you don’t have a mandolin, just use a very sharp knife and slice carefully to keep the layers consistent.

Step 2: Build a silky, cheesy sauce

Start by melting butter over medium heat and whisking in the flour until smooth — think of it as making a light roux. Then slowly pour in the whole milk, whisking constantly to keep it lump-free. When the milk thickens a bit, add shredded cheese handful by handful, giving it time to melt completely before adding more. This slow approach makes the sauce unbelievably creamy and prevents cheesy clumps.

Step 3: Layer and season

Arrange the potato slices in your greased baking dish, overlapping slightly to create a beautiful layered effect. Pour the luscious cheese sauce evenly over the top, making sure to nudge it down the sides to coat every bit. Sprinkle a little extra cheese on top if you like that extra golden crust. Cover the dish with foil for the first half of baking to steam the potatoes gently.

Step 4: Bake to bubbly perfection

Bake covered at 350°F for 30 minutes, then remove the foil to let the top brown and bubble for another 30 minutes. You’ll know it’s done when the cheesy sauce is thick, bubbly, and the edges and top turn a gorgeous golden brown. Let it rest just a few minutes before digging in—you’ll want to dive right in, but patience pays off for that perfect slice.

Top Tip

After making this recipe many times, I've learned a few tricks that really elevate the result and help avoid common pitfalls. These are little tweaks that changed everything for me, and I’m excited to share them with you.

Mandolin for perfect slices: This tool saves time and makes sure your potatoes cook evenly instead of ending up with some too thick and some undercooked.
Shred cheese yourself: Pre-shredded cheese often contains stabilizers that prevent smooth melting. Fresh-shredded cheese makes the sauce richer and silkier.
Don’t skip whisking: Constant whisking while making the roux and slowly adding milk prevents lumps and sets the stage for the creamiest sauce.
Cover then uncover baking: The foil traps steam to cook potatoes through, and uncovering lets the top get that irresistible golden crust without drying out your dish.

How to Serve Easy Cheesy Scalloped Potatoes Recipe

cheesy scalloped potatoes - Serving Suggestion

Garnishes

I always finish this dish with a sprinkle of fresh thyme when I remember to buy some. The subtle herbal brightness perfectly cuts through the richness and makes the whole thing feel a little more luxurious. Sometimes I add a handful of chopped chives or a dusting of smoked paprika for an extra touch of color and flavor.

Side Dishes

This recipe pairs beautifully with roasted meats like chicken or pork. I often serve it alongside garlic green beans or a crisp salad to contrast the creamy texture. It also shines as a hearty side for holiday dinners or cozy family gatherings.

Creative Ways to Present

For special occasions, I sometimes bake this in individual ramekins. It’s a charming way to serve guests and makes each portion feel like a personal indulgence. Another option is layering in a tart pan and slicing into wedges, which looks beautiful on the table.

Make Ahead and Storage

Storing Leftovers

Leftover scalloped potatoes keep well in an airtight container in the fridge for up to 3 days. I like to reheat gently covered in the microwave or oven to bring back the creamy texture without drying it out.

Freezing

I’ve successfully frozen this dish by baking it first, letting it cool completely, then wrapping tightly. It can stay in the freezer for up to 2 months. When reheating, thaw overnight in the fridge and bake covered until hot and bubbly again.

Reheating

To reheat, pop leftovers in the oven at 325°F covered with foil. This warms it evenly and keeps the sauce creamy. If you want a crispy top, remove the foil for the last 10 minutes. I avoid the microwave for reheating when I want the best texture, but it's fine if you’re in a hurry.

Frequently Asked Questions:

Can I use other types of potatoes for this recipe?

Yes, you can use other starchy potatoes like Russets, but Yukon Golds are preferred because they hold their shape better and have a naturally buttery flavor. Avoid waxy potatoes as they may become too firm or gummy.

Do I have to peel the potatoes?

No peeling is necessary for this recipe. Leaving the skins on adds fiber, nutrients, and a lovely rustic texture. Just make sure to wash the potatoes well before slicing.

What’s the best way to slice the potatoes evenly?

Using a mandolin slicer is the easiest and safest way to get uniform ⅛-inch slices. This ensures the potatoes cook evenly. If you don’t have one, carefully slice with a sharp knife, taking your time for even thickness.

Can I make this recipe ahead of time?

Absolutely! You can assemble the potatoes and cheese sauce, then cover and refrigerate for up to 24 hours before baking. Bring it to room temperature before popping it in the oven for best results.

Final Thoughts

This Easy Cheesy Scalloped Potatoes Recipe holds a special place in my heart and kitchen. It’s one of those dishes that feels like a warm hug on a plate, especially when shared with family or friends. I hope you give this recipe a try and find it as delightfully comforting and fuss-free as I do. Once you nail these creamy, cheesy layers, you might just keep it in your rotation for every holiday and cozy dinner night.