These creamy scalloped potatoes with cheese are a Midwest classic! Made with layers of tender potatoes, cheddar cheese, and a homemade sauce for the ultimate comfort food side dish.
If there’s one side dish that never lets me down, it’s a big ol’ pan of scalloped potatoes with cheese. Around here, nobody calls them “au gratin.” That sounds too fancy for a dish that shows up right next to the ham at every Easter dinner and church potluck.
These are the real deal — thinly sliced potatoes layered with creamy, cheesy sauce and baked until golden and bubbly. It’s the kind of comfort food that makes people hover near the oven, waiting for the timer to beep.
Why You’ll Love This Recipe
- Cheesy, creamy goodness: The rich sauce clings to every slice of potato and bakes up into comfort food perfection.
- Midwest tested and approved: It’s hearty, simple, and uses everyday ingredients you already have in your fridge.
- Crowd favorite: These cheesy scalloped potatoes go with everything — ham, roast beef, pork chops, or even a regular ol’ Tuesday dinner.
- Make-ahead friendly: You can prep it early, cover it, and pop it in the oven when you’re ready.
If you love cozy, creamy comfort food, you’ll want to make my Creamy Chicken Pot Pie next.
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🛒 Ingredients (and why they matter)
Here's what you'll need from the pantry and fridge.
- Potatoes – The backbone of the dish. Go for sturdy ones that turn tender and creamy in the oven. Yukon Golds can stand in for russets — they hold their shape and make for a creamier bite.
- Onion – Adds sweetness and depth to every bite. Don’t skip it; it’s worth the few tears.
- Butter – Because butter makes everything better.
- Flour – Helps thicken the cheese sauce so it clings to the potatoes instead of pooling at the bottom. A 1:1 gluten free works in place of all-purpose flour, too.
- Milk – Creates that smooth, creamy base. Whole milk gives the richest flavor, but 2% or evaporated milk works too.
- Cheddar cheese – The star of the show. Freshly shredded melts best. Sharp cheddar is classic, but Monterey Jack, Gruyère, or Colby all melt beautifully.
- Salt + pepper – Potatoes need seasoning love! No one wants bland potatoes.
- Thyme – Optional, but adds a touch of color and herby goodness if you’re feeling fancy.
See recipe card below for specific quantities and ingredient list.
🥣 How to Make Scalloped Potatoes with Cheese
Start by preheating your oven and giving your baking dish a quick spray of nonstick cooking spray. You’ll want it ready to go once the sauce is made — because once that cheese hits the heat, things move fast!
- Step 1: Slice your potatoes and onions nice and thin. If you have a mandoline, now’s the time to dust it off — it’ll give you even slices and save a ton of time. Note: Use the safety guard!
- Step 2: Melt a little butter in a saucepan and cook the onions until they’re soft and fragrant. That’s the base of your flavor right there.
- Step 3: Then, make the sauce by melting the rest of the butter in the same pan, whisking in the flour to make a roux.
- Step 4: Slowly adding the milk. Keep whisking until it thickens into a creamy base.
Once it’s smooth, stir in most of your cheese until it’s melted and velvety. Season the sauce with salt and pepper — don’t be shy here, because potatoes need that seasoning to shine.
- Step 5: Now it’s time to layer. Spread half of your potatoes in the baking dish, then spoon on some onions and half of that luscious cheese sauce. Repeat with the remaining potatoes, onions, and sauce.
Sprinkle the last bit of cheese on top (because you can never have too much), and add a little thyme if you’re feeling fancy.
- Step 6: Bake the dish uncovered until the potatoes are tender and the top is golden brown and bubbly. If the top starts browning too quickly, just lay a piece of foil over it.
Let it rest a few minutes before serving so everything can settle and the sauce thickens slightly.
📋 Variations
Here's how you can put your own spin on scalloped potatoes!
- Add ham: Fold in some diced, cooked ham between the layers for a main dish version.
- Bacon upgrade: Crumble cooked bacon on top before baking or stir some into the sauce.
- Garlic lovers: Stir a pinch of garlic powder or minced garlic into the sauce.
If you love a cheesy side, you’ll also want to try my Cheesy Corn Casserole.
🍽️ Serving Ideas
These scalloped potatoes with cheese are the ultimate sidekick for just about any meal. They’re right at home next to a baked ham with pineapple glaze, especially around the holidays, and they cozy up beautifully beside a slow cooker pork roast with sauerkraut or stuffed pork loin on chilly nights.
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I’ve also served them alongside Italian green beans with tomatoes when you want something fresh and bright on the plate.
Farm Girl Tip
If there are any leftovers (big if), they’re just as good the next day — maybe better. I’ve been known to eat them straight from the fridge. It’s a thing 😉
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze fully baked (and cooled) scalloped potatoes for up to 2 months.
Reheat:
- Oven: Cover with foil and warm at 350°F until heated through.
- Microwave: Heat individual portions in 30-second bursts, adding a splash of milk if needed to keep them creamy.
- Skillet: Add a little milk, cover, and reheat gently over medium-low heat until smooth and hot.
Make-Ahead Tips
Freezer-Friendly: For best results, bake first. Let cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until warmed through and creamy again.
Bake Ahead: Bake completely, cool, cover, and refrigerate for up to 3 days. Reheat, covered, at 350°F until hot and bubbly.
FAQS
You can, but freshly shredded cheese melts a whole lot better. Bagged cheese often has anti-caking agents that keep it from getting that smooth, creamy texture we all love in scalloped potatoes.
When you can slide a fork easily through the potatoes and the top is golden brown and bubbly, you’re good to go. If the cheese starts to brown too quickly, just cover it loosely with foil.
More Comfort Food Recipes
Looking for other recipes like this? Try these:
Tried this cheesy scalloped potatoes recipe? I’d love to hear how they turned out! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
Recipe
Cheesy Scalloped Potatoes
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Ingredients
- 4 large russet potatoes peeled and sliced thin (about 4 cups)
- ½ medium yellow onion sliced thin
- 5 Tablespoons butter divided
- 4 Tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- Fresh thyme optional
Instructions
- Prep: Preheat oven to 350°F. Grease a 9x9-inch baking dish with nonstick spray and set aside.
- Cook onions: In a saucepan, melt 1 Tablespoon of butter over medium heat. Add ½ medium yellow onion and cook until translucent. Remove and set aside.
- Make cheese sauce: Melt remaining butter in the same pan. Whisk in 4 Tablespoons all-purpose flour and cook for 1 minute, stirring constantly. Slowly whisk in 2 cups whole milk until the sauce thickens. Remove from heat and stir in 1½ cups of sharp cheddar cheese until smooth. Season with 1 teaspoon salt and 1 teaspoon black pepper.
- Assemble: Layer half the 4 large russet potatoes in the baking dish, followed by half the onions and half of the cheese sauce. Repeat with remaining potatoes, onions, and sauce. Sprinkle remaining ½ cup of cheese on top. Add Fresh thyme if desired.
- Bake: Bake uncovered for about 1 hour and 15 minutes, or until potatoes are fork-tender and the top is golden. Cover loosely with foil if the top browns too fast.
- Rest: Let sit at least 5 minutes before serving to allow the sauce to settle and thicken. Note: This is one of those dishes that really holds onto the heat. You could easily pull it from the oven and still serve it warm 30 minutes later.
Notes
- Slice potatoes evenly so they bake through at the same rate.
- Freshly shredded cheese melts smoother than pre-shredded.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
A Little Story from My Grandma’s Kitchen
When I was growing up, my grandma had this big, heavy dining room table — the kind seated their family of 11 and then some!
Like many people of her generation, Grandma was from the depression era. She cooked with what she had, and she cooked with love. And one of my meal memories at her table was a casserole dish of scalloped potatoes sitting proudly in the center — bubbling, golden, and smelling like pure comfort.
She never called them “au gratin.” In her kitchen, they were just scalloped potatoes with cheese — simple, hearty, and always enough to feed whoever showed up (and a few extras). In her house, if she had seconds, you were getting them - whether you wanted them or not! I Still makes me laugh to this day.
Some recipes just feel like home — this is one of them.
