Easy Cheesy Scalloped Potatoes – Creamy, Comforting & Oven-Baked

If there’s one dish that always disappears first on my dinner table, it’s these Easy Cheesy Scalloped Potatoes. There’s just something magical about the way the creamy sauce melts into the tender layers of potato, all bubbling under a golden cheesy crust. It’s comfort food, perfected.

I’ve made this recipe more times than I can count. It’s simple enough for a weeknight but indulgent enough for holidays. I promise—whether you’re a beginner or seasoned cook, you’ll nail this one!

Why You’ll Love These Easy Cheesy Scalloped Potatoes

• Creamy and cheesy with every single bite
• Perfectly tender potatoes without any boiling required
• Family-friendly and always a crowd-pleaser
• Flexible – use Russet or Yukon Gold
• Make-ahead friendly – even better the next day!

Ingredients for Easy Cheesy Scalloped Potatoes

Here’s everything you need to make the best cheesy scalloped potatoes:

• 2 cups freshly grated cheddar cheese
• 1 cup freshly grated parmesan cheese
• 3 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8″ thin (use a mandoline if possible!)
• 1 tablespoon butter
• 3 cloves garlic, minced
• 2 cups heavy/whipping cream
• 1 teaspoon salt
• Pepper to taste

Pro Tip: Grate your own cheese! Pre-shredded cheese contains anti-caking agents that can prevent a smooth melt.

How to Make Easy Cheesy Scalloped Potatoes

1. Prep the Oven and Ingredients

Preheat your oven to 350ºF and move the rack to the middle. Butter or grease a 9×13 baking dish.

Grate your cheeses, mince your garlic, and peel/slice your potatoes to 1/8″ thick.

2. Make the Cream Sauce

In a small saucepan, melt butter over medium heat. Stir in minced garlic and cook until fragrant—about 30 seconds.

Add cream, salt, and pepper. Stir until it’s just about to boil, then remove from heat.

3. Layer the Dish

• Start with half of your sliced potatoes in the baking dish (they can overlap).
• Pour half of the cream mixture over top.
• Add half of the cheddar and parmesan.
• Repeat with the remaining potatoes, cream, and cheese.

4. Bake to Perfection

• Cover with foil and bake for 40 minutes.
• Remove foil and bake an additional 25–35 minutes or until bubbly and golden.
• A toothpick should slide easily through the potatoes when done.

Let sit for 5–10 minutes before serving. It sets up beautifully!

What to Serve with Easy Cheesy Scalloped Potatoes

These potatoes are the ultimate side dish for:

• Roasted chicken
• Glazed ham (our holiday go-to!)
• BBQ ribs
• Green salad and crusty bread

Storage & Make-Ahead Tips

• To store: Cover and refrigerate for up to 4 days.
• To reheat: Bake covered at 350ºF until warm or microwave individual portions.
• Make-ahead: Assemble up to 24 hours in advance. Just add 10 extra minutes to bake time.

Recipe Variations to Try

• Add thinly sliced onions between layers
• Swap cheddar for Gruyère or Monterey Jack
• Toss in cooked bacon or ham for a heartier version
• Top with breadcrumbs for a crispy finish

FAQs About Scalloped Potatoes

What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes use cream, while au gratin includes breadcrumbs and more cheese.

Can I use milk instead of cream?
You can, but the sauce will be thinner. Whole milk works best.

Why did my scalloped potatoes curdle?
Avoid boiling the cream and bake at moderate heat. Use heavy cream for best results.

Can I freeze leftovers?
Technically yes, but the texture can change. I recommend fresh or refrigerated only.

Do I need to boil the potatoes first?
Nope! Slicing them thinly is enough to ensure even cooking.

Leave a Review

If you try these Easy Cheesy Scalloped Potatoes, please leave a comment and rating below! I’d love to hear how they turned out for your family.

Looking for more cheesy comfort foods? Try these next:

• Cheesy Hamburger Potato Casserole Recipe
• Garlic Parmesan Chicken and Potatoes
• Creamy Crock Pot Mac and Cheese

Find this recipe on Pinterest: https://www.pinterest.com/Ritzyrecipes/

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