I used to think scalloped potatoes were this fancy holiday dish reserved for special occasions. But once I nailed this creamy, cheesy recipe, it quickly became my go-to comfort food for busy weeknights and festive meals alike. It’s foolproof, rich, and perfectly creamy every time—no watery disappointments here! Let me show you how to make the best cheesy scalloped potatoes you’ll ever taste.
Table of Contents
Why You’ll Love This Foolproof Recipe
- Guaranteed Creamy, Not Watery: Thanks to the right potato choice and full-fat cream, the sauce clings to the potatoes perfectly without thinning out.
- Impressive Yet Easy: Looks and tastes like a dish from a restaurant but comes together with minimal effort.
- Versatile Holiday Side: Works beautifully alongside your traditional roast turkey, glazed ham, or even a simple dinner chicken.
- Perfect for Beginners: Clear steps and few ingredients make this recipe approachable for cooks of all levels.
Ingredients for Cheesy Scalloped Potatoes
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
- 3 pounds Russet or Yukon Gold potatoes
- 1 tablespoon vegetable shortening
- 3 cloves garlic (minced)
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper (to taste)
Ingredient Notes
- Russet potatoes are preferred for their high starch content, which naturally thickens the sauce during baking. Yukon Golds work well for a creamier texture and are great if you want to leave the skins on.
- Use full-fat heavy cream to ensure a rich, stable sauce that won’t curdle or separate. Low-fat dairy doesn’t hold up the same under heat.
- Grating cheese freshly from a block avoids the anti-caking agents found in pre-shredded bags, ensuring smoother melting and better flavor.
How to Make the Best Cheesy Scalloped Potatoes (Step-by-Step)
- Preheat and prepare: Preheat your oven to 350°F and place the oven rack in the middle position.
- Grate and slice: Grate cheddar and parmesan cheeses. Peel the potatoes, then slice them thinly using a mandoline slicer or sharp knife.
- Make the cream sauce: Melt the vegetable shortening in a small saucepan over medium-high heat. Add minced garlic and cook for 30 seconds. Pour in the heavy cream, salt, and pepper. Warm gently, stirring occasionally, and remove from heat as soon as it reaches a boil.
- Assemble layers: Grease a 9×13 baking dish. Arrange half the potato slices on the bottom, overlapping slightly. Pour half the cream sauce over the potatoes, then sprinkle half of each cheese. Repeat with the second layer, finishing with cheese on top.
- Bake covered: Cover the dish with foil and bake for 40 minutes.
- Bake uncovered: Remove the foil and bake for an additional 25-35 minutes or until a toothpick slides in easily, indicating the potatoes are tender.
- Rest: Let the dish sit for 5-10 minutes before serving to allow the sauce to thicken and set.
Recommended Tools for Success
- 9×13-inch baking dish (for even cooking)
- Saucepan (to warm the cream mixture)
- Mandoline slicer (for perfectly thin potato slices)
Note: If you don’t own a mandoline, a sharp chef’s knife works well too. Slice the potatoes as thinly and evenly as possible, about 1/8 inch (3 mm) thickness. Take your time and keep your fingers safe by curling them inward and slicing steadily.
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Make sure to add a process photo for every step to make your cooking super easy. Don’t forget to embed the recipe video here for a full visual walkthrough!
The Secret to a Perfect, Never-Watery Sauce
Many scalloped potato recipes end up watery because the potatoes release excess water which dilutes the sauce. This recipe prevents that by using the natural starch of Russet potatoes along with full-fat heavy cream. As the dish bakes, the potato starches release, thickening the cream and creating a stable, velvety sauce that clings to every slice beautifully. This natural thickening means no need for flour or cornstarch, keeping the sauce rich and luscious.
Pro-Tips for Guaranteed Creamy Results
- Always use starchy Russet potatoes for best thickening power.
- Grate cheese fresh from the block for smoother melting.
- Use full-fat heavy cream—it provides richness and stability.
- Warm cream sauce gently; avoid boiling vigorously to prevent curdling.
- Let the finished dish rest for at least 10 minutes before serving for perfect sauce consistency.
Best Cheeses and Recipe Variations
For the best meltability and flavor, sharp cheddar and parmesan are my favorites here. Other great options include Gruyère for a nutty, creamy twist or Fontina for its rich, buttery melt.
| Variation Name | How to Add It |
|---|---|
| Loaded Scalloped Potatoes | Sprinkle 1/2 cup cooked, crumbled bacon and 2 tablespoons fresh chives between each layer. |
| Ham and Cheese Scalloped Potatoes | Add 1/2 cup diced, cooked ham between each layer along with the cheese. |
| Herb-Infused Scalloped Potatoes | Stir 1 tablespoon fresh thyme leaves or 1 teaspoon finely chopped fresh rosemary into the cream sauce as it warms. |
What to Serve with Cheesy Scalloped Potatoes
This rich side dish pairs wonderfully with classic holiday mains like roast turkey and glazed ham. For busy weeknights, try it alongside simple roast chicken, pan-seared pork chops, or ultimate turkey meatballs. If you want to explore, I have easy recipes for those mains on the blog to help round out your meal perfectly. You can also find other easy side dishes like amazing glazed carrots.
Make-Ahead, Storage, and Reheating Instructions
Make-Ahead: You can assemble this dish up to one day in advance. Cover tightly with foil and refrigerate until ready to bake.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Best Reheating Method: Reheat covered with foil in a 350°F oven until warmed through. Avoid microwaving, as it can cause the sauce to separate and become watery.
Cheesy Scalloped Potatoes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) with the rack in the middle.
- Grate cheeses; peel potatoes and slice into 1/8-inch (3 mm) rounds using a mandoline.
- Melt shortening in a small saucepan over medium-high; sauté garlic 30 seconds, then add cream, salt, and pepper. Heat to just boiling and remove from heat.
- Grease a 9×13-inch baking dish. Layer half the potatoes, pour over half the cream, and sprinkle with half of each cheese. Repeat, finishing with cheese on top.
- Cover with foil and bake 40 minutes. Uncover and bake 25–35 minutes more, until a toothpick slides in with little resistance and top is golden.
- Let rest 5–10 minutes before serving for cleaner slices.
Notes
Frequently Asked Questions (Troubleshooting Guide)
Why are my scalloped potatoes watery?
Using low-starch potatoes or low-fat cream can cause watery sauce. This recipe uses starchy Russets and full-fat heavy cream to prevent that.
Why did my cream sauce curdle or separate?
This happens if the cream boils too vigorously or if low-fat dairy is used. Warm gently to avoid curdling.
Do I have to peel the potatoes?
Peeling creates a classic texture, but thin-skinned Yukon Golds can be left unpeeled for a rustic feel.
Can I use milk instead of cream?
Milk is too low in fat and likely to curdle, making the sauce thin. Heavy cream is essential for richness and stability.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as it uses potato starch to thicken, with no flour or roux.
Can I double this recipe for a crowd?
Use a larger roasting pan instead of 9×13 and increase baking time. Check for doneness with a toothpick or knife.
Conclusion
This cheesy scalloped potatoes recipe is your new secret weapon for creamy, comforting, and fuss-free side dishes. It’s perfect for busy nights and dazzling enough for special occasions. I’d love to hear from you—please leave a comment and a rating on the recipe card. Tell me, what holiday or special occasion did you make these for? Let’s chat below!
