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Cheesy Scalloped Potatoes
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4.72 from 7 votes

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are the ultimate easy classic side dish of perfectly cooked sliced potatoes layered in a creamy cheese sauce and baked crisp in the oven. These home-cooked cheesy scalloped potatoes are easy to make ahead of time, come out perfect every time and are a must-have when it comes to holiday side dishes.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 12
Calories: 441kcal


  • 4 pounds Yukon Gold potatoes 1/8 - 1/4 inch sliced
  • 4 tablespoons butter
  • 1 small onion peeled and sliced thin
  • 6 cloves garlic minced
  • 4 tablespoons all purpose flour
  • 2 cups whole milk
  • 1 cup chicken stock
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme, divided
  • 16 oz sharp cheddar cheese, divided shredded
  • 3/4 cup parmesan cheese, divided grated
  • chives, parsley or green onion for garnish


  • To make these Cheesy Scalloped Potatoes start by preheating oven to 400 degrees and spray a 9 x 13 baking pan with nonstick spray. 
    Melt the butter in a large skillet over medium high heat. Add in onion slices and saute for 4-5 minutes or until they are translucent. Add in the minced garlic and cook for 1 minutes. 
  • Add in the flour and whisk to combine. Let cook for 1 minute then whisk in the chicken stock and milk. Whisk out any lumps before stirring in salt, pepper and thyme. 
    Cook for 1-2 minutes until just starting to simmer (don't boil!). Remove from heat.
  • Wash, dry and slice potatoes thin.. about 1/4 inch thick.
    Spread half of the potatoes in an even layer in your baking pan and pour half of your sauce on top. Sprinkle with 1 cup of shredded cheese and half of the Parmesan cheese. 
  • Repeat the layering with the other half of potatoes and sauce then top off with the remaining Parmesan cheese then the shredded cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove the foil and then bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  • When done, remove the pan, sprinkle with fresh thyme or chives and let rest for 10 minutes before serving.



  • You can use Russet, red potatoes or Yukon potatoes for this dish.. it's completely up to personal preference.
  • If you like a mild cheese sauce experience, try using fontina or grueyre cheeses.  If you like a little punch to your sauce, go with sharp cheddar and Parmesan.
  • Spray the underside of your aluminum foil with nonstick spray before covering your dish to bake. It ensures your cheese sauce won't stick to the foil.
  • Make life easy and grab a mandoline slicer either from a store or online for perfect, no-fuss potato slicing.
  • I don't recommend using pre-shredded cheese for this recipe. Pre-shredded bags are convenient but the preservatives and anti-clumping ingredients in them don't melt well and can make your dish oily. Instead, grab a block of cheese and shred it yourself just before baking.  


Serving: 12ea | Calories: 441kcal | Carbohydrates: 32.7g | Protein: 21.8g | Fat: 26.1g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 543mg | Fiber: 4.5g | Sugar: 5.1g | Calcium: 430mg | Iron: 0.9mg