Easy Cheesy Scalloped Potatoes

This easy cheesy scalloped potatoes recipe has transformed countless family dinners in my kitchen into something truly special. The combination of two cheeses with tender potato slices bathed in garlicky cream creates layers of comfort that never fail to impress. I developed this streamlined version after years of making fussy versions that required too much time for busy weeknights.

The first time I served this at Thanksgiving, my aunt asked for the recipe three times because she couldn't believe something so rich and delicious came together without making a separate sauce on the stovetop. Now it's become my signature side dish that friends specifically request when they come over for dinner.

Gather Your Ingredients

• 3 pounds Russet or Yukon Gold potatoes: Russets create a fluffier texture while Yukon Golds offer more buttery flavor. Look for firm potatoes without green spots or excessive eyes.
• 2 cups freshly grated cheddar cheese: Sharp cheddar provides the best flavor punch. Avoid pre shredded cheese as it contains anti caking agents that prevent smooth melting.
• 1 cup freshly grated parmesan cheese: Genuine Parmigiano Reggiano adds nutty depth and helps create that golden crust. The real stuff melts better than the powdered variety.
• 2 cups heavy whipping cream: This is what creates the luxurious sauce that coats every potato slice. Don't substitute with milk as it lacks the fat needed for proper consistency.
• 3 cloves garlic minced: Fresh garlic infuses the cream with aromatic flavor. Avoid jarred garlic for this recipe as the fresh stuff makes a noticeable difference.
• 1 tablespoon butter: Used to sauté the garlic and prevent it from burning while releasing its oils.
• 1 teaspoon salt: Seasons the entire dish and helps draw out moisture from the potatoes.
• Pepper to taste: Freshly cracked black pepper adds subtle heat and complexity.

How to Make It

Prepare Your Oven and Position:

Set your oven temperature to 350F and move the oven rack to the middle position. This ensures even heat circulation around the dish so the top doesn't brown too quickly while the bottom remains undercooked. Let the oven fully preheat for at least 15 minutes before baking.

Grate the Cheeses Fresh:

Using a box grater or food processor, shred both the cheddar and parmesan cheeses. Freshly grated cheese melts infinitely better than pre packaged because it lacks additives and has more moisture. Set the grated cheese aside in separate bowls so you can easily layer them later.

Slice the Potatoes Uniformly:

Peel all the potatoes and rinse them under cold water. Use a mandoline slicer set to 1/8 inch thickness to create uniform slices. Consistent thickness is absolutely critical here because it ensures every slice cooks at the same rate. If some pieces are thicker, they'll still be hard when thinner ones turn mushy. Place sliced potatoes in a bowl of cold water if you're working slowly to prevent browning.

Create the Garlic Infused Cream:

Place a small saucepan over medium high heat and add the butter. Once the butter melts completely and stops foaming, add the minced garlic. Stir constantly for about 30 seconds until fragrant but not browned. Burned garlic tastes bitter and will ruin the entire dish. Pour in the heavy cream, salt, and several grinds of black pepper. Stir occasionally as the mixture warms and watch carefully. The moment you see bubbles forming around the edges indicating it's reaching a boil, remove the pan from the heat immediately. Overheating can cause the cream to break.

Build the First Layer:

Grease a 9x13 inch baking dish thoroughly with butter or cooking spray. Pat the potato slices dry if you soaked them. Arrange half of the potato slices across the bottom of the dish, overlapping them like shingles on a roof. Don't stress about making it look perfect as the layering is more about function than appearance. Pour half of the warm cream mixture evenly over the potatoes, using a spoon to help distribute it into all the corners. Sprinkle half of the cheddar cheese over the cream, followed by half of the parmesan cheese. The cheese will melt down into the potatoes as it bakes.

Complete the Second Layer:

Repeat the entire layering process with the remaining potatoes, arranging them over the first cheese layer. Pour the rest of the cream mixture over top, again making sure it reaches all areas of the dish. Finish by sprinkling the remaining cheddar and then the remaining parmesan over everything. The final cheese layer will create that gorgeous golden crust everyone fights over.

Bake Covered Then Uncovered:

Cover the baking dish tightly with aluminum foil, making sure it doesn't touch the cheese on top. The foil traps steam which helps cook the potatoes through. Bake for 40 minutes covered. Remove the foil carefully as steam will escape and continue baking uncovered for another 25 to 35 minutes. The potatoes are done when a toothpick or knife slides through the center layers with almost no resistance and the top is deeply golden and bubbling. Every oven behaves differently so start checking around the 20 minute mark after removing the foil if your oven tends to run hot.

Rest Before Serving:

Let the dish sit for at least 10 minutes after removing it from the oven. This resting period allows the sauce to thicken up as it cools slightly and makes serving much neater. If you try to scoop portions immediately, everything will be soupy and fall apart.

The quality of your potatoes makes an enormous difference in the final texture. I once used potatoes that had been sitting in my pantry for weeks and they turned gummy instead of tender. Now I always buy fresh firm potatoes specifically for this dish and the results are consistently perfect. My husband jokes that he married me partially for this recipe, and while I know he's exaggerating, it does make an appearance at nearly every special occasion we host.

Flavor Boosters

While I always recommend following the recipe as written for best results, life sometimes requires flexibility. You can substitute Gruyere or fontina for the cheddar to create a more sophisticated flavor profile that works beautifully for elegant dinner parties. Swap the parmesan for aged asiago or pecorino romano if that's what you have available. Half and half can replace the heavy cream in a pinch though the sauce won't be quite as rich and may not thicken as nicely. For a lighter version, use whole milk mixed with two tablespoons of flour whisked into the warm cream mixture, though I only recommend this if dietary restrictions require it. Smoked gouda adds incredible depth for those who enjoy smoky flavors. Add fresh thyme or rosemary to the cream for herbal notes. White cheddar works just as well as yellow and looks more elegant.

Serving Suggestions

These cheesy scalloped potatoes pair beautifully with simple roasted meats since the dish itself provides plenty of richness. I love serving them alongside herb roasted chicken, grilled steaks, or glazed ham for holiday meals. For a complete vegetarian dinner, pair them with a crisp green salad and roasted vegetables. The potatoes also work wonderfully as part of a brunch spread next to scrambled eggs and bacon. Cut them into squares and serve as appetizers at parties where they disappear faster than anything else on the table. Always serve these with something acidic to cut the richness. A simple arugula salad with lemon vinaigrette balances perfectly. Roasted asparagus or green beans provide nice textural contrast.

Creative Twists

While this dish shines during cold weather months, you can adapt it for year round enjoyment. In spring, add fresh herbs like chives, parsley, or dill between the layers for brightness. Summer versions benefit from thinly sliced zucchini mixed in with the potatoes to lighten the dish slightly. Fall calls for adding crispy bacon pieces and caramelized onions for deeper savory notes. Winter is perfect for the classic version exactly as written, perhaps with extra sharp cheddar for maximum comfort. I've even made a holiday version with truffle oil drizzled over the top layer before the final baking which made guests think I'd spent hours on something fancy. Sweet potatoes can replace half the regular potatoes for fall gatherings. Add sautéed leeks in spring for delicate onion flavor. Finish summer versions with fresh basil after baking.

With these tips and variations, your easy cheesy scalloped potatoes will always turn out beautifully. Every time I make this dish, it wins new fans and brings friends and family back for seconds.

Common Questions About This Recipe

→ What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal as they hold their shape and offer a creamy texture when baked.

→ Can I make this dish ahead of time?

Yes, you can prep and assemble the dish a day ahead, then cover and refrigerate before baking. Reheat thoroughly before serving.

→ How do I get evenly sliced potatoes?

Using a mandoline slicer ensures uniform 1/8-inch slices, which cook evenly and provide a consistent texture.

→ Can I substitute the cheeses?

You may swap in Gruyère or mozzarella cheese for a slightly different flavor profile, keeping the creamy consistency.

→ How do I know when the potatoes are done?

The potatoes are tender when a toothpick or knife slides in easily. The top should be golden brown and bubbly.