If you’re not looking for a low-calorie option, read on. These rich, cheesy Cheesy Scalloped Potatoes are indulgent, comforting, and surprisingly simple. With just a handful of ingredients and minimal hands-on work, plain potatoes transform into a luscious, crowd-pleasing side dish.
When I plan holiday menus, ham and scalloped potatoes almost always make the cut. There’s something irresistible about creamy, cheesy potatoes paired with a slightly sweet, savory main. This scalloped potato recipe delivers that classic comfort in every forkful.
What You’ll Love about Cheesy Scalloped Potatoes
- Deeply flavorful and rich — these potatoes are decadent and satisfying.
- A simple cream sauce that only needs to be warmed, no roux required.
- Easy to prepare and ideal for gatherings or holiday meals.
- A memorable “wow” side dish that will have guests asking for the recipe.
You might assume scalloped or au gratin potatoes are fussy, but this version is straightforward. No complicated roux, no perfectly precise slicing, and none of the unnecessary fuss. The key is simple techniques—thin, even slices and a gently warmed cream sauce—so the potatoes cook through and the cheese melts into a silky, cohesive casserole.
Honestly, this Cheesy Scalloped Potatoes recipe is easier than mashed potatoes in many ways: less mashing, fewer steps, and no standing over the stove. If you’re craving ultra-creamy, cheesy potatoes, this will not disappoint.
Simple Ingredients
- Yukon Gold or russet potatoes
- Heavy cream
- Butter
- Garlic
- Ground mustard (optional)
- Fresh thyme
- Salt and pepper
- Sharp cheddar cheese
- Parmesan cheese
Can I use something other than heavy cream?
This recipe leans into indulgence: heavy cream creates the smooth, velvety sauce that clings to each potato slice and eliminates the need for a roux. If you prefer a lighter texture, other recipes use milk combined with a thickening agent or a béchamel base, but for classic richness heavy cream is ideal.
Do I have to use ground mustard?
Ground mustard is optional but recommended. It doesn’t add a sharp mustard taste; rather, it enhances depth and complexity in the sauce. If you don’t have it, the dish will still be delicious—just a little less layered in flavor.
Other Cheeses that work well with Scalloped Potatoes
Good melting cheeses are the best choice. Sharp cheddar and parmesan are classic here, but gruyere, Colby Jack, or even a touch of pepper jack for mild heat will all work well. Mixing cheeses can add nuance and creaminess.
How to make Cheesy Scalloped Potatoes
Step 1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2. Peel the potatoes and slice them about 1/8-inch thick. A mandoline makes this quick and consistent, but a sharp knife works fine. Place half the slices in the prepared dish in an even layer.
Step 3. In a medium saucepan, melt butter over medium-low heat. Add minced garlic and cook for about one minute until fragrant. Stir in ground mustard if using, then reduce the heat to low and slowly add the heavy cream. Add thyme, salt, and pepper. Bring the mixture to a gentle simmer while stirring, then remove from heat.
Step 4. Pour half the cream mixture over the first layer of potatoes and sprinkle with about half the cheddar. Add the remaining potato slices, pour over the rest of the cream, then top with the remaining cheddar and all the parmesan.
Step 5. Cover the baking dish tightly with foil and bake 35–40 minutes. Remove the foil and continue baking another 35–40 minutes, or until the potatoes are tender and the top is golden brown. Let rest a few minutes before serving so the sauce sets slightly.
Recipe Tips
- Prevent browning on sliced potatoes: Potatoes can oxidize quickly. Prepare cheeses and measure ingredients before slicing so you can assemble promptly. Do not soak the slices in water, since the starch helps thicken the sauce.
- Using a mandoline: A mandoline speeds up slicing and ensures uniform thickness, but firm knife skills will work if you don’t have one.
- Don’t overcook the cream: Pull the sauce off the heat as soon as it reaches a simmer to avoid over-thickening or separating.
- Adjust garlic: Add an extra clove or two if you want a stronger garlic presence.
- Make ahead: Assemble through the step before baking, cover tightly with foil, and refrigerate up to 24 hours. Allow the dish to sit at room temperature for about 30 minutes before baking.
- Freezing: Freezing is not recommended; the cream sauce can separate and the texture may become watery when thawed.
Other Side Dish Recipes You Might Enjoy
- Harvest Potatoes
- Creamy and Cheesy Broccoli Casserole
- Nana’s Crunchy Lemon Parmesan Salad
- The Best Light and Fluffy Mashed Potatoes
- Spring Pasta Salad with Peas and Asparagus
Cheesy Scalloped Potatoes — Recipe Summary
A rich, creamy scalloped potato casserole made with thinly sliced potatoes, heavy cream, garlic, thyme, sharp cheddar, and parmesan. Serves about 8.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes (total bake time)
- Total Time: 1 hour 40 minutes
- Servings: 8
- Calories (approx.): 489 kcal per serving
Ingredients
- 3 pounds Yukon gold or russet potatoes (about 4 medium)
- 2 cups heavy cream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon ground mustard (optional)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Peel and slice potatoes to about 1/8-inch thickness. Layer half in the dish.
- Melt butter in a saucepan over medium-low heat. Add garlic and cook briefly. Stir in ground mustard if using. Lower heat, add heavy cream, thyme, salt, and pepper. Bring to a low simmer, stirring, then remove from heat.
- Pour half the cream over the first potato layer and sprinkle with 1 cup cheddar. Add remaining potatoes, pour over the rest of the cream, top with the remaining cheddar and the parmesan.
- Cover with foil and bake 35–40 minutes. Remove foil and bake another 35–40 minutes until potatoes are tender and the top is golden. Let rest a few minutes before serving.
Nutrition Notes
Nutrition values are estimates and should be considered approximate. This dish is rich and high in fat and calories due to the cream and cheeses; adjust portions or ingredients to suit dietary needs.
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