Cheesy Scalloped Potatoes, Ooey Gooey Perfection

This is my go-to cheesy scalloped potatoes recipe, and it never lets me down.

Scalloped potatoes and au gratin potatoes get argued about constantly, but honestly, why choose? This recipe borrows the best of both: potatoes layered and baked in a cream sauce like classic scalloped potatoes, but with actual shredded cheddar melted right into that sauce, the way au gratin does it. The result is ooey, gooey cheese in every single bite.

It’s become the dish I’m asked to bring to every holiday gathering, and honestly, once you make it this way, plain scalloped potatoes start to feel like they’re missing something.

Why You’ll Love This

It delivers real cheesy decadence in every bite rather than cheese scattered here and there. The potatoes turn tender and the sauce thickens into something rich and clingy, and it’s a genuine crowd-pleaser at holiday tables or Sunday dinners. It’s also easy to make ahead, which takes real pressure off busy cooking days.

Why This Works

Choosing a starchy potato like russet or Yukon Gold, rather than a waxy variety, is what lets the potatoes actually soften properly in the oven — waxy potatoes hold their shape too well and can stay firmer than you want. And slicing the potatoes evenly, ideally with a mandoline, at a consistent eighth to quarter inch, is what ensures every piece cooks at the same rate instead of some staying crunchy while others turn mushy.

How to Make Cheesy Scalloped Potatoes

Step 1: Preheat and Prep

Preheat your oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.

Step 2: Layer the Potatoes and Onion

Arrange the sliced potatoes and onion rings in the prepared baking dish, staggering potato slices with onion.

Step 3: Make the Roux

In a medium saucepan, melt the butter over medium heat. Mix in the flour and salt, stirring constantly with a whisk for one minute.

Step 4: Build the Cheese Sauce

Stir in the milk and cook until the mixture thickens. Stir in the cheese all at once, continuing to stir until melted and smooth, about 30 to 60 seconds.

Step 5: Bake

Pour the cheese sauce over the potatoes and cover the dish with aluminum foil. Bake for 85 to 90 minutes, until the potatoes are tender.

Step 6: Broil for a Crisp Top

For a crisp, golden topping, switch the oven to broil once the potatoes are tender and broil until golden brown, watching closely.

Step 7: Season and Serve

Season with salt and pepper to taste and serve hot.

Tips for the Best Results

• Use a starchy potato like russet or Yukon Gold — waxy potatoes won’t soften as nicely.
• Slice the potatoes evenly, ideally with a mandoline, at an eighth to quarter inch thick.
• Stir the roux constantly while it cooks to avoid lumps in the sauce.
• Cover with foil for most of the bake time, then broil at the end for a crisp, golden top.
• This can be assembled the day before, covered, and refrigerated, then baked directly from the fridge with a few extra minutes added.

Variations to Try

Add cubed ham between the layers of potatoes to turn this from a side dish into a full main course. Try a sharper cheddar, Gruyère, or a blend of cheeses for a different flavor. Fresh herbs like thyme or chives stirred into the sauce add a nice aromatic touch.

What to Serve With It

This pairs beautifully with holiday classics like roast turkey, stuffing, or roasted carrots. It’s also a natural fit alongside a simple roast chicken or ham for a more everyday dinner.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven, covered, until warmed through, or in the microwave for individual portions.

FAQ

What’s the difference between scalloped and au gratin potatoes?

Traditionally, scalloped potatoes are baked in cream without cheese, while au gratin potatoes include grated cheese between the layers. This recipe combines both for the best of each.

Can I make this ahead of time?

Yes, assemble it the day before, cover tightly, and refrigerate. Bake directly from the fridge the next day, adding a few extra minutes if needed.

What potatoes work best?

Russet or Yukon Gold potatoes are both starchy enough to soften nicely and help thicken the sauce.

Can I add ham to this dish?

Yes, cube it and layer it between the potatoes to turn this into a full main course.

Can I use Velveeta instead of shredded cheese?

It hasn’t been tested with this recipe, and since Velveeta melts quite differently than freshly shredded cheese, it would likely change both the flavor and texture of the sauce.