Best Scalloped Potatoes Recipe – Creamy, Cheesy Comfort in Every Bite

Introduction
The oven hums and the kitchen fills with that warm, cheesy scent that always makes me slow down and smile. This is the kind of dish that wraps the whole house in comfort — the Best Scalloped Potatoes I know. Each bite is silky, with tender potato ribbons and a golden top that crackles just a little when you spoon into it. I first learned this recipe on a rainy Sunday, and since then it’s shown up at holiday tables and quiet weeknight dinners alike. If you love cozy food, you’ll feel right at home here. For a full cozy meal idea, I sometimes serve this with my favorite skillet chicken — it’s a match made in heaven: Creamy Thyme Chicken & Potatoes Skillet.

Why You’ll Love It

• Quick and easy to make, yet feels like a special occasion.
• Comforting homemade flavor that soothes and satisfies.
• Made with simple ingredients you probably already have.
• Great for any occasion — from weeknights to holiday feasts.
• Always a crowd-pleaser; guests ask for the recipe every time.
  Also, if you want a crisp, bright side for contrast, this pairs nicely with a simple slaw: Best Sweet Coleslaw Recipe.

Ingredients You’ll Need

• 6 cups thinly sliced potatoes (Yukon or Russet work well)
• 3 tbsp butter — use unsalted butter so you can control the salt.
• 3 tbsp all-purpose flour
• 2 cups milk — whole milk makes it silkier, but 2% works fine.
• 1 cup shredded cheddar cheese — sharp cheddar gives a nice tang.
• 1/2 cup shredded mozzarella — melts beautifully for stretch and creaminess.
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder — fresh garlic gives it that extra flavor boost.
• 1/4 tsp paprika — for color and a gentle smoky lift.
  And if you ever crave a sweeter potato side, try this twist for autumn dinners: Candied Sweet Potatoes.

How to Make It

1. Preheat the oven to 375°F and grease a 9×13 inch dish. Lay out your thin potato slices so they’re ready.
2. Melt 3 tbsp butter in a saucepan over medium heat. Then add 3 tbsp flour, whisking for about 1 minute until it smells toasty. You’ll see the roux bubble lightly.
3. Slowly pour in 2 cups milk while whisking constantly. The sauce will smooth out and thicken; be patient and keep whisking so it doesn’t clump.
4. Add 1 cup cheddar, 1/2 cup mozzarella, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Stir until the cheese melts and the sauce becomes glossy and thick. You’ll notice a creamy, cheesy aroma that makes you want to lick the spoon.
5. Layer half the sliced potatoes in the greased dish so they overlap slightly. Pour half the cheese sauce over them, spreading gently so every slice gets coated. Then repeat with the remaining potatoes and sauce.
6. Cover with foil and bake at 375°F for 40 minutes. Then remove the foil and bake another 10–20 minutes until the top turns golden and the potatoes are tender when pierced with a fork. You’ll hear a gentle bubbling — that’s when it’s nearly there.
7. Let the dish rest for 10 minutes before serving so the sauce firms up a bit. Serve warm and dig in.
   If you want a sweet finish after this creamy main, I often pair the meal with a simple dessert — try this crowd-pleasing cookie recipe for later: Best Chocolate Chip Cookie Recipe Ever.

Kitchen Tips

• Time-saver: Use a mandoline or a sharp chef’s knife to slice potatoes evenly; they’ll cook uniformly.
• Common fix: If your sauce seems too thin before baking, simmer it a minute longer off heat — it will thicken as it cools a little.
• Flavor twist: Stir in a handful of cooked, crumbled bacon or a tablespoon of Dijon mustard for a savory lift.

Serving Ideas

• Serve the Best Scalloped Potatoes at family dinner, Sunday brunch, holiday table, or any cozy night in.
• Garnish with a sprinkle of chopped chives or parsley for color and a fresh note.
• Pair with roasted vegetables, a green salad, or the skillet chicken I love. For a relaxed brunch, try it alongside a banana smoothie: Best Banana Smoothie Recipe.

  

Storing & Leftovers

• Fridge: Cover and refrigerate for up to 3–4 days. Reheat in a 350°F oven until warmed through.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
• Leftover idea: Slice leftover scalloped potatoes and use them in a warm sandwich with ham and mustard for a comforting lunch.

FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after the flavors meld. Bake it covered, then reheat until bubbly.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap cheeses, try half-and-half instead of milk, or add herbs. This recipe is forgiving and flexible.

Q: What’s the best way to serve it?
A: Fresh from the oven, while it’s still warm and aromatic with a golden top.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and tender potatoes when pierced with a fork; that fragrant, bubbling top is your sign that the Best Scalloped Potatoes are done.

Final Thoughts
This recipe lives in my weekly rotation because it’s straightforward, comforting, and always loved. It brings people to the table, invites conversation, and fills the house with that unforgettable cheesy aroma. So, roll up your sleeves, crank up the oven, and make these Best Scalloped Potatoes your new go-to comfort dish. I can’t wait to hear how you make it yours.

Conclusion

For another reliable, classic version you can compare notes with, read this take on Scalloped Potatoes. And if you’re eyeing an extra-cheesy spin, check out this rich Cheesy Scalloped Potatoes Recipe | I Am Baker.

Best Scalloped Potatoes

Deliciously creamy scalloped potatoes with a golden cheesy top that is perfect for any occasion, bringing comfort and satisfaction in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Potatoes

• 6 cups thinly sliced potatoes (Yukon or Russet work well)

Cheese Sauce

• 3 tbsp unsalted butter Use unsalted butter for better salt control.
• 3 tbsp all-purpose flour
• 2 cups milk Whole milk makes it silkier, but 2% works fine.
• 1 cup shredded cheddar cheese Sharp cheddar gives a nice tang.
• 1/2 cup shredded mozzarella Melts beautifully for stretch and creaminess.

Seasoning

• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder Fresh garlic gives it that extra flavor boost.
• 1/4 tsp paprika For color and a gentle smoky lift.

Method

 

Preparation

1. Preheat the oven to 375°F and grease a 9×13 inch dish. Lay out your thin potato slices so they’re ready.
2. Melt 3 tbsp butter in a saucepan over medium heat, then add 3 tbsp flour, whisking for about 1 minute until it smells toasty.
3. Slowly pour in 2 cups milk while whisking constantly. The sauce will smooth out and thicken.
4. Add 1 cup cheddar, 1/2 cup mozzarella, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Stir until the cheese melts and the sauce becomes glossy and thick.

Assembly and Baking

1. Layer half the sliced potatoes in the greased dish so they overlap slightly. Pour half the cheese sauce over them, spreading gently.
2. Repeat with the remaining potatoes and sauce. Cover with foil and bake at 375°F for 40 minutes.
3. Remove the foil and bake another 10–20 minutes until the top turns golden and the potatoes are tender when pierced with a fork.
4. Let the dish rest for 10 minutes before serving.

Notes

For a crisp, bright side, serve this with a simple slaw or roasted vegetables. You can also add a handful of cooked bacon or a tablespoon of Dijon mustard for added flavor.