Scalloped Potatoes

These Scalloped Potatoes are one of those cozy side dishes I can never resist. Thin slices of tender potatoes are layered with a smooth, creamy cheddar cheese sauce, then baked until bubbling around the edges and beautifully golden on top.

I love serving this dish when I want something comforting without making the meal complicated. The ingredient list is short, the preparation is straightforward, and the oven does most of the work.

The little pinch of cayenne doesn’t make the potatoes spicy. Instead, it gives the cheese sauce just enough warmth to keep it from tasting flat. A sprinkle of paprika before baking adds that classic golden color that makes the casserole look especially inviting when it comes out of the oven.

Why I Love These Scalloped Potatoes

There is a lot to love about this simple potato casserole.

The potatoes become wonderfully soft while baking, but they still hold their shape between the creamy layers.

Sharp cheddar gives the sauce plenty of flavor, so we don’t need a long list of seasonings.

I also like that this recipe uses basic ingredients I usually already have at home. It works just as well beside a holiday roast as it does with a simple weeknight chicken dinner.

And because everything bakes together in one casserole dish, serving and cleanup are easy.

Ingredients for Scalloped Potatoes

Potatoes

You’ll need 4 cups of thinly sliced potatoes. Try to cut the slices to an even thickness so they cook at approximately the same speed.

A mandoline makes this especially easy, although a sharp knife works perfectly well.

Butter

Three tablespoons of butter create the base of our creamy cheese sauce and give it a rich flavor.

All-Purpose Flour

Flour combines with the melted butter to make a roux. This is what thickens the milk and turns it into a silky sauce instead of leaving liquid at the bottom of the casserole.

Milk

I use 1 1/2 cups cold milk. Adding it gradually while whisking helps keep the sauce smooth.

Whole milk will give you the richest results, although 2% milk can also work.

Salt

A teaspoon of salt seasons both the sauce and potatoes as the casserole bakes.

Cayenne Pepper

We only need a dash. It adds subtle warmth without making the finished potatoes noticeably spicy.

Sharp Cheddar Cheese

One cup of grated sharp cheddar melts directly into the sauce.

Sharp cheddar is my preference because its stronger flavor stands up beautifully against the mild potatoes.

Cheese for the Topping

Another 1/2 cup grated cheese goes over the casserole before baking, creating that irresistible browned, cheesy top.

Paprika

A light sprinkling of paprika adds color and a mild savory flavor.

How to Make Scalloped Potatoes

Prepare the Cheese Sauce

I start by melting the butter in a small saucepan over medium-low heat.

Once the butter has melted, I whisk in the flour until the mixture is completely combined and smooth.

I let the butter and flour cook for about one minute. This short cooking time removes the raw flour taste without allowing the roux to become too dark.

Next, I slowly pour in the cold milk while whisking continuously. Adding the milk while whisking helps prevent lumps from forming.

I season the sauce with salt and a small dash of cayenne pepper.

Then I cook the mixture over low to medium-low heat, whisking regularly, until the sauce becomes smooth, thickened, and begins to gently bubble.

Add the Cheese

Once the sauce has thickened, I reduce the heat.

I stir in 1 cup of grated sharp cheddar cheese until it has completely melted and the sauce looks creamy and smooth.

At this point, I remove the saucepan from the heat.

Layer the Potatoes

I lightly grease a 1-quart casserole dish.

Then I arrange half of the thinly sliced potatoes across the bottom of the dish. They can overlap slightly, but I try to distribute them evenly.

I spoon half of the warm cheese sauce over the potatoes, making sure the sauce reaches as much of the potato layer as possible.

Next comes the remaining sliced potatoes, followed by the rest of the cheese sauce.

Add the Topping

I sprinkle the remaining 1/2 cup grated cheese evenly over the casserole.

For a little extra color, I finish the top with a light dusting of paprika.

Bake

I bake the scalloped potatoes uncovered at 350°F for approximately 1 hour.

The casserole is ready when the sauce is bubbling, the top is golden, and a knife slides easily through the potatoes.

If your potato slices are slightly thicker, they may need a little additional baking time.

I like to let the casserole rest for about 10 minutes before serving. This gives the sauce a chance to settle and makes the potatoes easier to portion.

Tips for the Best Scalloped Potatoes

Slice the potatoes evenly. This is probably the most important tip. Uneven slices can leave you with some potatoes that are perfectly tender and others that are still firm.

Don’t rush the sauce. Allow the butter and flour to cook briefly before adding the milk, then give the sauce enough time to thicken.

Grate your own cheese when possible. Freshly grated cheese usually melts more smoothly than packaged pre-shredded cheese.

Use sharp cheddar. Potatoes are mild, so a flavorful cheese makes a noticeable difference.

Check the potatoes before removing the casserole. Insert a thin knife into the center. If it passes through easily, they’re done.

Let the casserole rest. Ten minutes of resting makes the sauce creamier and prevents it from running everywhere when you serve the first portion.

What Kind of Potatoes Are Best for Scalloped Potatoes?

Russet potatoes work especially well because their starch helps create a thick, creamy casserole.

Yukon Gold potatoes are another great choice. They have a naturally buttery flavor and hold their shape nicely during baking.

Either variety will give you delicious results.

What to Serve With Scalloped Potatoes

These cheesy scalloped potatoes are especially good with roasted or baked meats.

I like serving them alongside roast chicken, baked ham, pork chops, meatloaf, or roast beef.

For holidays, they fit naturally onto an Easter, Thanksgiving, or Christmas dinner table.

Add green beans, roasted broccoli, asparagus, carrots, or a simple salad to balance out the richness of the potatoes.

Can I Make Scalloped Potatoes Ahead of Time?

Yes. You can assemble the casserole ahead of time, cover it tightly, and refrigerate it until you’re ready to bake.

Because the casserole will be cold when it goes into the oven, it may require additional baking time.

For the best texture, I prefer assembling it no more than a day before serving.

How to Store Leftovers

Allow leftover scalloped potatoes to cool before transferring them to an airtight container.

Store them in the refrigerator for up to 3 to 4 days.

Reheat individual portions in the microwave, or place a larger amount in a covered baking dish and warm it in the oven until heated through.