Name: Creamy Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds potatoes, thinly sliced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups milk; 2 cups shredded cheddar cheese, divided; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder (optional); 2 tablespoons fresh chives, chopped (for garnish)

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This creamy scalloped potatoes recipe brings together thinly sliced potatoes, a rich cheese sauce, and a perfectly golden, bubbly top for a comforting and satisfying dish. It’s a classic side that always feels like the star of the table, whether I’m making it for a weeknight dinner or a holiday gathering.

Why You’ll Love This Recipe

I love how this recipe is the perfect balance of creamy, cheesy, and hearty. The potatoes become melt-in-your-mouth tender while the top develops a slightly crispy, golden crust. It’s an easy dish to prepare ahead, and it goes with just about anything—from roasted meats to a simple green salad. Plus, it only uses everyday ingredients I usually already have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes, thinly sliced
Butter
All-purpose flour
Milk
Shredded cheddar cheese
Salt
Black pepper
Garlic powder (optional)
Fresh chives, chopped (for garnish)

Directions

I preheat my oven to 375°F (190°C) and grease a baking dish.
In a saucepan, I melt the butter over medium heat, then whisk in the flour to make a roux.
I gradually pour in the milk, whisking constantly until the mixture thickens.
I stir in most of the shredded cheese, reserving some for topping, and season the sauce with salt, pepper, and garlic powder.
I layer half of the sliced potatoes in the prepared dish, pour over half of the cheese sauce, then repeat with the remaining potatoes and sauce.
I top everything with the reserved cheese and bake uncovered for 50-60 minutes until the top is golden and bubbly.
After baking, I let it rest for about 10 minutes before garnishing with chopped chives and serving.

Servings and timing

This recipe makes about 6 servings. It takes roughly 20 minutes to prep and 1 hour to bake, with a 10-minute resting time before serving. Perfect for feeding a family or saving leftovers for the next day.

Variations

Sometimes I like to mix it up by adding caramelized onions or crumbled bacon between the layers. A sprinkle of Parmesan cheese on top gives it a sharper bite. If I want to make it more indulgent, I use heavy cream instead of milk. And for a bit of heat, I’ve tossed in sliced jalapeños or red pepper flakes.

Storage/Reheating

Leftovers store beautifully in the refrigerator for up to 4 days in an airtight container. When I reheat them, I usually pop a portion in the microwave or warm it in the oven at 350°F (175°C) until heated through. If the top starts to dry out, I cover it with foil to keep the moisture in.

FAQs

How thin should I slice the potatoes?

I slice mine about ⅛-inch thick. A mandoline slicer really helps to keep them uniform, which ensures even cooking.

Can I make this ahead of time?

Yes, I often assemble it a day in advance and refrigerate it. I just bake it when I'm ready, adding an extra 10 minutes if it’s coming straight from the fridge.

What type of potatoes work best?

I prefer using Yukon Gold or Russet potatoes. They hold their shape well and become tender and creamy without falling apart.

Can I freeze scalloped potatoes?

I don’t recommend freezing them before baking because the texture of the potatoes can change. But once baked and cooled, they can be frozen for up to 2 months and reheated in the oven.

How can I make it gluten-free?

To make this gluten-free, I simply use a gluten-free flour blend or cornstarch in place of the all-purpose flour for the roux.

Conclusion

These creamy scalloped potatoes are my go-to for a satisfying, soul-warming side dish that never fails to impress. Whether I’m feeding a crowd or just craving something cozy, this recipe hits all the right notes with its rich, cheesy layers and soft, tender potatoes. It’s comfort food at its best, and I always come back to it time and again.

Creamy Scalloped Potatoes

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Author: Sue
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Creamy scalloped potatoes with a rich cheese sauce, tender layers of thinly sliced potatoes, and a golden, bubbly top—perfect as a hearty and comforting side dish for any meal.

Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish.
In a saucepan over medium heat, melt the butter, then whisk in the flour to form a roux.
Gradually add the milk, whisking continuously until the mixture thickens.
Stir in 1 ½ cups of the shredded cheddar cheese, reserving ½ cup for topping. Season with salt, pepper, and garlic powder if using.
Layer half of the sliced potatoes in the prepared dish, then pour over half of the cheese sauce. Repeat with remaining potatoes and sauce.
Sprinkle the reserved cheese on top and bake uncovered for 50–60 minutes, until golden and bubbly.
Let rest for 10 minutes before garnishing with chopped chives and serving.