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Creamy Cheesy Scalloped Potatoes

A classic holiday side dish, these cheesy scalloped potatoes are ultimate comfort food at its finest! Tender potato slices are layered with cheese, covered with a creamy flavorful sauce and topped with even more cheese then baked to melt-in-your mouth perfection!

Scalloped potatoes in a white pan.


Satisfying and indulgent, creamy cheese scalloped potatoes are the best hearty side dish for special occasions and holidays! They have even more cheese than my simple scalloped potatoes and are more decade than my cheesy potato and cauliflower casserole.

Made with tender potatoes, a simple creamy roux sauce and two kinds of cheese, it’s a classic side dish that goes perfect with main dishes like roasted turkey and stuffing at a holiday dinner or Italian breaded pork chops and meatloaf for a Sunday supper! 

Creamy scalloped potatoes with cheese are baked to bubbly cheese perfection and are one of the best potato side dishes that will become requested time after time again! 

Why These Are The Best Cheese Scalloped Potatoes

  • Extra cheesy: Three layers of potatoes and cheese covered in a creamy sauce is mouthwatering bite after bite in this cheesy scalloped potato recipe.
  • Baked to perfection: As the dish bakes in the oven the potatoes soak up all the creamy cheesy sauce for the best flavor! 
  • Crowd favorite: My kids named these ‘Canadian potatoes’ and they are requested for every holiday meal from Easter to Christmas dinner and even birthdays!

Recipe Ingredients

  • Potatoes: Four medium potatoes are needed. Russets or Yukon Gold is preferred. 
  • Cheese: I prefer freshly grated Fontina cheese. You could use any good melty cheese like firm mozzarella cheese, Gouda or Gruyere cheese.
  • Parmesan cheese: Freshly grated from a block.
  • Roux (white sauce): Butter, flour, milk, salt and pepper. 

How To Make Cheesy Scalloped Potatoes

To start, peel and thinly slice potatoes then soak them in cold water. Drain well and pat dry. While your potatoes are soaking, grate your cheese.

shredded cheese, parmesan and sliced potatoes for scalloped potato recipe

Next, in a medium pot make your roux. Melt butter then whisk in the flour until smooth. Add milk, salt and pepper then continue whisking until the cream sauce is thickened. It may foam and bubble. Remove from the heat. 

In a buttered casserole dish, add a layer of potatoes, sprinkle with half of the grated cheese, add some white sauce. Continue with another layer of potatoes, the remaining grated cheese and white sauce.

white sauce on the shredded potatoes before baking the best scalloped potatoes

Add the last layer of potatoes and remaining cream mixture then sprinkle the top with Parmesan cheese. 

the last topping of parmesan cheese on the scalloped potatoes recipe

Bake until the potatoes are fork tender. Rest for 5-10 minutes before serving. 

Scalloped potatoes in a white pan.

Substitutions And Variations

  • Types of cheese: Sharp cheddar cheese is a popular choice when making this cheesy scalloped potatoes recipe.
  • Milk: Instead of whole milk you can use heavy cream which will add even more decadence.
    Caramelized onions: Adding caramelized onions or even thinly sliced onions to the layers of potatoes will add additional flavor. 
  • Seasonings: Adding seasonings to the roux like dried thyme or mustard powder will add extra flavor.
  • Cheesy scalloped potatoes and ham: If you have leftover holiday ham that would be great cubed and added to the layers. 

Expert Tips

  • Parboil potatoes to save time: If you would like this dish to bake faster, parboil your potato slices for 5 minutes in boiling water. Drain and continue with the recipe.
  • Don’t skip soaking your potatoes: For the best scalloped potatoes recipe, soak the potatoes. This removes excess starch content and promotes even baking.
  • Best potatoes to use: You may wonder what potatoes are best for homemade scalloped potatoes. The two best potatoes are either Russet potatoes or Yukon gold potatoes. Both are starchy varieties that hold up well to baking.
  • Shred your own cheese: Freshly grated cheese not only tastes better in the creamy cheese sauce but melts better, too!
  • Crispy cheese topping: For a golden brown topping, broil the scalloped potatoes for a few minutes at the end of the cooking time.
A portion of potatoes on a spatula.


Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. While it is possible to freeze leftovers, potato texture may change when thawed. It will last for up to two weeks in the freezer.

Recipe FAQs

What Is The Difference Between Scalloped Potatoes And Potatoes Au Gratin?

Scalloped potatoes vs. au gratin potatoes – it’s easy to see where the confusion comes from as they are both potato dishes that are made with thick cut round potatoes in either a creamy sauce or layered with cheese. Traditionally scalloped potatoes are made with a creamy white sauce that doesn’t contain cheese. Potatoes au gratin are layered with cheese and often onion. These cheesy scalloped potatoes are the best of both dishes!

How To Thinly Slice The Potatoes Into Rounds? 

In order for this potato dish to cook properly and in a timely manner it’s important to slice your potatoes about an ⅛ inch thick. A sharp knife can help you do this or better yet a mandoline slicer will provide best even results. 

Can I Make Scalloped Potatoes In Advance?

Yes, scalloped cheesy potatoes are a great dish to make ahead which is a timesaver for holiday meals! Assemble the casserole ensuring that the potatoes are covered by all of the creamy cheesy sauce. This prevents them from oxidizing and turning gray or brown. Cover the dish and refrigerator for up to 2 days. When ready to bake, let the dish sit out at room temperature for 30 minutes. Then bake as directed.

Can I Make This In The Slow Cooker? 

Yes! You will not have a crisp topping but it will be the perfect side dish. Prepare assemble and slice potatoes. Layer in the crockpot as directed and top with cheese. Slow cook on low for 7-8 hours until potatoes are tender.

A portion of scalloped potatoes on a white plate.

More Potato Recipes

This is a delicious Creamy Cheesy Scalloped Potato recipe is perfect for a family gathering or company coming for dinner, I hope you like it as much as we do. Buon Appetito!

    Scalloped potatoes in a white pan.

    Creamy Cheesy Scalloped Potatoes

    Rosemary Molloy
    A classic holiday side dish, these cheesy scalloped potatoes are ultimate comfort food at its finest!
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 35 minutes
    Course Side Dishes
    Cuisine American
    Servings 6 servings
    Calories 280 kcal


    • 4 medium potatoes
    • 1 cup grated Fontina cheese ( or firm mozzarella, gouda or gruyere cheese) 80 grams
    • ¼ cup freshly grated Parmesan cheese


    • 3 tablespoons butter
    • 3 tablespoons flour
    • cups milk
    • ½ teaspoon salt 2 grams
    • 1-2 dashes black pepper


    • 1 tablespoon butter (for buttering the baking pan)


    • Pre-heat oven to 350F (180C). Lightly butter an 8 inch (21 cm) baking dish.
    • Peel and thinly slice the potatoes. Soak the potatoes in cold water for approximately 30 minutes, drain well and pat dry.
    • Grate the Fontina.
    • In a medium pot melt the butter, add the flour, whisk until smooth, add the milk and continue whisking add the salt and pepper and continue whisking until thickened (just until bubbles start to appear) remove from heat. (If too thick add a little milk).
    • In lightly buttered baking dish add a layer of potatoes (⅓ of the potatoes), sprinkle with half the grated cheese and ⅓ of the white sauce, another layer of potatoes, last half grated cheese, ⅓ white sauce, last layer of potatoes, white sauce and sprinkle with the freshly grated Parmesan cheese. Bake covered for 45 minutes, uncover and continue cooking for approximately 15-30 minutes, or until tender. Let sit 5-10 minutes before serving. Enjoy!

    You may want to broil the potatoes for 2-3 minutes in order to brown the top.


      Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. While it is possible to freeze leftovers, potato texture may change when thawed. It will last up to two weeks in the freezer.


      Calories: 280kcal | Carbohydrates: 23g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 507mg | Potassium: 681mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 16.2mg | Calcium: 269mg | Iron: 4.8mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      Updated from January 3, 2018.


      1. 5 stars
        Is there ANYTHING better than that browned crusty top? I don’t think so! I’m sure that is what heaven is made out of! These look terrific Rosemary! I usually make mine with a mix of cream and whole milk – so, I’m glad to see yours made with milk and they look every bit as good as the ones that I make – and less fat – all good. 🙂 Beautiful photos too!

      2. Mamma always made the scalloped potatoes for our gatherings and my kids loved them. Once she got older the job fell into my lap — I usually make them with Gruyere but I think for our next gathering that calls for scalloped potatoes I’ll use fontina. Grazie per la ricetta.

      3. This looks yummy! Funny, I was just looking through my recipes for a scalloped potato recipe. This one is perfect!

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