If there’s one side dish that always earns a spot on my holiday table, it’s a pan of homemade cheesy scalloped potatoes. They come out of the oven bubbling and golden, smell like absolute heaven, and somehow manage to feel both cozy and a little bit fancy at the same time. Everyone goes back for seconds, and rarely are there leftovers (although they are totally delicious the next day).
This version is irresistibly creamy, loaded with cheddar and parmesan, and has those melt-in-your-mouth layers that make the whole dish feel special. It’s simple to put together and uses the kind of staple ingredients you probably already have on hand. Whether it’s Easter, Thanksgiving, Christmas, or just a casual Sunday dinner, this is one of those recipes you can always count on.
A few tips before you start…
Slice the Potatoes Thin and Even
Getting the potatoes super thin is the secret to tender, scoopable layers. You can absolutely use a sharp knife, but if you’re slicing three pounds of potatoes, a mandoline is a lifesaver. It gives you even, paper-thin slices in minutes. I’ll link the two mandolines I’ve used and loved so you can choose the one that fits your comfort level – this one keeps your fingers safe from the blade or this one can be used to slice, dice, grate, spiralize, and more.
Just make sure to use the included safety guard or a cut-resistant glove because these things are sharp.
How to Keep the Potatoes from Turning Brown
Potatoes oxidize almost instantly once they’re sliced, so don’t be surprised if they start to darken. It won’t affect the flavor, but it’s not the prettiest.
To prevent that, drop the slices into a bowl of cold water as you go. The water keeps the air off the potatoes and slows the browning. Right before layering, drain them really well and pat them dry. You don’t want extra water sneaking into your sauce.
These potatoes are simple, classic, cozy, and everything you could want in a cheesy comfort food side dish. Try them with…
For an Everyday Meal
The Best Oven-Baked Marinated Chicken Breast
Balsamic Glazed Pork Tenderloin
One Pan Roasted Shrimp and Asparagus
Slow Cooker Barbecue Chicken
Balsamic Rosemary Steak Kabobs
Extra Beefy Meatloaf
For a Holiday Spread
Perfect Creamy Mashed Potatoes
Traditional Homemade Stuffing
Roasted Fall Vegetables
Pecan Streusel Pumpkin Pie
Maple Glazed Pumpkin Hand Pies
Apple Pie Bars
Cheesy Scalloped Potatoes
Creamy, cheesy scalloped potatoes made from scratch — the perfect comfort-food side dish for any holiday. Simple ingredients, rich flavor, and melt-in-your-mouth tender layers every time.
- Yield: 8–10 1x
Ingredients
3 lbs Yukon Gold or Russet potatoes, washed and very thinly sliced (peeling the skin is optional)
3 tbsp unsalted butter
2 cloves fresh garlic, minced (or 1 tsp garlic powder)
3 tbsp all-purpose flour
3 cups milk (whole or 2%)
1 1/2 tsp salt
1 tsp Dijon mustard
1/2 tsp black pepper
1/2 tsp smoked paprika
2 cups sharp cheddar cheese, shredded
2 tbsp Parmesan cheese, grated (for topping)
Fresh chives, for garnish
Instructions
Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Whisk in the flour and cook for 1–2 minutes to form a light roux.
Slowly pour in the milk while whisking continuously to prevent lumps. Stir in the Dijon mustard, salt, black pepper, and smoked paprika. Continue simmering, whisking often, until the sauce thickens slightly, about 4–6 minutes.
Remove from the heat and stir in 1½ cups of the shredded cheddar until smooth and fully melted.
Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish. Arrange half of the sliced potatoes in the dish, slightly overlapping. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and sauce.
Sprinkle the remaining cheddar along with the grated Parmesan over the top.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake another 20–25 minutes, or until the top is golden and the potatoes are tender.
Let the scalloped potatoes rest for about 10 minutes before serving, then finish with a sprinkle of fresh chives.
Notes
Using a mandolin (like this one or this one) to slice the potatoes is the easiest way to get super thin, even slices, but a sharp knife will also work. If your potato slices are a little thicker, you may need to add a few more minutes to the cook time.
The potatoes will turn brown quickly while you’re slicing them, so drop them in a bowl of cold water once they’re sliced and drain when you’re ready to assemble the dish.
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