Easy Cheesy Scalloped Potatoes Recipe

I absolutely love making and sharing this Easy Cheesy Scalloped Potatoes Recipe because it brings a perfect combination of creamy comfort and rich, cheesy goodness that feels like a warm hug on your plate. Every time I prepare this dish, I’m blown away by how a few simple ingredients turn into something so luscious and satisfying. Whether you’re joining me for a cozy family dinner or a festive holiday feast, these scalloped potatoes never fail to impress and become the star of the meal.

Why You'll Love This Easy Cheesy Scalloped Potatoes Recipe

What makes this Easy Cheesy Scalloped Potatoes Recipe so special to me is the balance of flavors and textures. The tender layers of potatoes soak up the decadent cream and garlic, while the combination of sharp cheddar and nutty Parmesan provides that perfect cheesy kick. It feels indulgent without being overly heavy, making it my go-to comfort food anytime I want something cozy and familiar.

I also really appreciate how straightforward this recipe is to prepare. Even though it looks impressive, it’s mostly about layering and letting the oven do its magic. The use of a mandoline slicer to get those thin potato slices makes the assembly quick, and I love that I can prep everything early and pop it in the oven when I’m ready. It’s a great dish for when I want something homemade but don’t want to spend hours in the kitchen.

This recipe shines at so many occasions—from a casual weeknight dinner to holiday gatherings or potlucks. It’s always a crowd-pleaser, easy to scale up, and pairs beautifully with a variety of mains. For me, it stands out because it hits that nostalgic comfort-food note while still feeling elegant enough for special occasions.

Ingredients You'll Need

These simple, everyday ingredients come together to form a dish that’s rich with flavor and cozy texture. Each element is essential: fresh cheeses provide depth and melt beautifully, while the creamy garlic sauce infuses the potatoes with a luscious, savory backdrop that’s irresistible.

• Cheddar cheese: Freshly grated for sharp, melty, flavorful cheese layers that give the dish its signature gooeyness.
• Parmesan cheese: Adds a nutty, savory edge that balances the richness of the cheddar perfectly.
• Russet or Yukon Gold potatoes: I prefer Yukon Gold for their buttery flavor, but Russets work well and hold up nicely when sliced thinly.
• Butter: Helps to gently brown and flavor the cream mixture along with garlic.
• Garlic: Minced fresh garlic infuses the cream with a subtle aromatic richness without overpowering the dish.
• Heavy cream: This luxurious base makes the casserole silky and indulgent, creating that comforting mouthfeel we all crave.
• Salt: Essential to bring out all the flavors and season each layer properly.
• Pepper: Adds a gentle kick and depth of flavor that rounds out the creamy sauce.

Directions

Step 1: Preheat your oven to 350°F and position the rack in the middle. This even heat is perfect for slow-baking the potatoes until tender and golden.

Step 2: While the oven heats, grate the cheddar and Parmesan cheeses. Peel the potatoes and use a mandoline slicer to cut them into thin ⅛-inch (3mm) slices. This ensures even cooking and a delicate texture.

Step 3: In a small saucepan over medium-high heat, melt the butter. Once melted, add the minced garlic and sauté for about 30 seconds—just enough to release its aroma without browning. Stir in the heavy cream, salt, and pepper. Warm the mixture, stirring occasionally, until it nearly reaches a boil; then remove it from heat.

Step 4: Lightly grease a 9x13-inch baking dish. Layer half of the potato slices evenly across the bottom (a little overlap is fine). Pour half of the warm cream mixture over the potatoes, then sprinkle on half of the cheddar and Parmesan cheeses. Repeat this layering process with the remaining potatoes, cream, and cheeses, finishing with a generous cheese layer on top.

Step 5: Cover the dish tightly with aluminum foil and bake for 40 minutes. Then remove the foil and bake uncovered for another 25 to 35 minutes, or until a toothpick easily slides into the potatoes and the top is golden and bubbly. Keep an eye on the dish as ovens vary.

Step 6: Remove the dish from the oven and let it rest for 5 to 10 minutes. This helps the cream thicken slightly and makes serving easier.

Servings and Timing

This Easy Cheesy Scalloped Potatoes Recipe yields about 10 generous servings, perfect for a large family dinner or holiday gathering. Preparation time is roughly 20 minutes if you have a mandoline slicer handy, with baking time totaling about 65 to 75 minutes. Including resting time, plan for around 1 hour and 30 minutes from start to finish. I find the waiting time is well worth it for such a creamy, tender result!

How to Serve This Easy Cheesy Scalloped Potatoes Recipe

When I serve these scalloped potatoes, I like to keep it simple and let the dish shine. It pairs beautifully with roasted or grilled meats like chicken, beef, or pork, as the creamy, cheesy layers complement savory mains perfectly. For a vegetarian meal, a fresh green salad or steamed asparagus adds a nice contrast to the richness.

To garnish, I sometimes sprinkle fresh chopped parsley or chives on top just before serving to add a pop of color and freshness. A light dusting of extra grated Parmesan on the browned top just before pulling the dish out of the oven makes it look irresistible and adds a little more texture.

As for drinks, I gravitate toward medium-bodied white wines like Chardonnay or Sauvignon Blanc, which cut through the richness nicely. If you prefer non-alcoholic options, sparkling water with a twist of lemon or an herbal iced tea complements the flavors beautifully. This dish really shines at holiday meals, potlucks, or any time I want a cozy, comforting side with a touch of elegance. I always recommend serving it hot or warm to savor the creamy texture at its best.

Variations

I often experiment with this recipe depending on what I have on hand or the dietary needs of my guests. One favorite variation is swapping out the cheddar for Gruyère or Fontina cheese to introduce a creamier, nuttier flavor profile. For a bit of a smoky twist, adding a layer of cooked bacon or caramelized onions between the potatoes can be divine.

If you’re looking for a gluten-free version, this recipe is naturally gluten-free as long as you double-check your cheeses and cream for any additives. For a vegan-friendly option, I recommend using plant-based cream alternatives and vegan cheeses, though the texture and flavor will be slightly different. Roasted garlic or garlic-infused oil can be used instead of butter and fresh garlic for that extra depth.

In terms of cooking methods, I have sometimes made smaller portions in individual ramekins for charming single servings, perfect for dinner parties. Alternatively, slow-cooking the potatoes covered on low in a slow cooker is a great hands-off method, though the top won’t get quite as crusty.

Storage and Reheating

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Stored in the refrigerator, these scalloped potatoes keep well for up to 3 to 4 days. I recommend eating them within this window so the texture stays creamy and fresh.

Freezing

I do freeze leftover scalloped potatoes occasionally. To freeze, I let the dish cool completely, then portion it into freezer-safe containers or wrap the whole dish tightly with foil and then plastic wrap. Frozen scalloped potatoes keep best for up to 2 months. When ready to eat, thaw the portion overnight in the fridge before reheating.

Reheating

To reheat, I prefer using an oven or toaster oven to restore that creamy texture and crisp top. Set the oven to 325°F, cover loosely with foil, and heat for 20 to 30 minutes or until warmed through. Microwaving is faster but can make it a bit watery or unevenly heated, so I avoid that when I can. Letting it rest a few minutes after reheating helps the sauce thicken back up.

FAQs

Can I use other types of potatoes in this recipe?

Absolutely! Russet and Yukon Gold are my favorites because they hold their shape and have great flavor, but red potatoes or fingerlings can work too. Just make sure to slice them thinly and evenly for the best texture.

Do I have to use both cheddar and Parmesan cheese?

Not necessarily. Using both cheeses adds complexity—cheddar brings sharpness, and Parmesan adds nuttiness—but you can use just one or substitute with other melting cheeses like mozzarella or Gruyère, depending on your taste preferences.

Can I prepare this dish ahead of time?

Yes! You can assemble the dish a few hours in advance, cover it tightly, and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if you’re starting from chilled.

Is there a way to make this recipe lighter?

You could substitute half-and-half or whole milk for the heavy cream to reduce calories, though the dish will be less rich and creamy. Using less cheese or lower-fat cheese options can also help lighten it up.

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

Removing the foil for the last 25-35 minutes of baking encourages browning and crispiness. You can also broil for the last few minutes, watching carefully to avoid burning, for an extra golden crust.

Conclusion

Now it’s your turn to try my Easy Cheesy Scalloped Potatoes Recipe — I promise it’s as comforting and delicious as it sounds! This dish always brings me so much joy with every creamy, cheesy bite, and I’m excited for you to experience that too. Whether you’re cooking for loved ones or yourself, it’s a wonderful way to elevate simple potatoes into something truly special.

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