Cheesy Scalloped Potatoes with Creamy Cheddar Sauce

Cheesy Scalloped Potatoes

Thin potato rounds bake in a creamy garlic-cheddar sauce, with their edges still visible beneath a lightly browned cheese topping. This version starts with raw potatoes and a whole-milk sauce thickened on the stovetop. Baking the dish under foil first gives the potatoes time to soften; uncovering it later adds color. Check the center with a knife before serving—a golden top alone does not mean the potatoes are tender.

Makes 8 side-dish servings. Allow 25–30 minutes to prepare, 70–85 minutes to bake, and 15 minutes to rest. A cold or deeper casserole may need longer.

Ingredients for Cheesy Scalloped Potatoes

• 3 pounds russet potatoes, peeled (about 1,350g)
• 3 tablespoons unsalted butter (about 40g), plus a little more for the dish
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour (about 25g)
• 2 1/2 cups whole milk (about 610g)
• 2 cups freshly grated sharp cheddar cheese (about 225g), divided
• 1 teaspoon fine salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley

How to Make Cheesy Scalloped Potatoes

1. Preheat and slice: Heat the oven to 350°F (175°C). Butter a 9-by-13-inch baking dish with room below the rim for bubbling sauce. Cut the potatoes into even rounds about 1/8 inch thick. If using a mandoline, use its hand guard.
2. Make the sauce: Melt the 3 tablespoons butter in a medium saucepan over medium heat. Add the garlic and cook briefly, then whisk in the flour. Cook for about 1 minute, until no dry flour remains. Gradually whisk in the milk and cook, whisking, until the sauce coats a spoon but still pours easily. If it is too thick to flow between the potatoes, whisk in extra milk a tablespoon or two at a time. Remove from the heat and stir in 1 1/2 cups cheddar, the salt, and the pepper until the cheese melts.
3. Layer the potatoes: Arrange one-third of the rounds in shallow overlaps in the dish and spoon over one-third of the sauce. Repeat twice, finishing with sauce. Scatter the remaining 1/2 cup cheddar over the top; some potato outlines should remain visible.
4. Bake covered: Loosely tent the dish with foil, keeping it off the cheese. Bake for 45–50 minutes.
5. Uncover and check: Remove the foil and bake for about 25–35 minutes more. Start checking after 25 minutes uncovered. The sauce should bubble at the edges, the cheese should have scattered golden-brown patches, and a thin knife should slide through the center layers with little resistance. Test more than one spot. If the top browns while the center is firm, loosely cover the dish again and continue baking until tender.
6. Rest and serve: Let the casserole rest for 15 minutes so the sauce settles around the slices. Scatter the parsley over the top and lift the soft, overlapping rounds with a broad spatula.

How Thin Should You Slice the Potatoes?

Aim for rounds about 1/8 inch thick and keep them as even as possible. Thicker or crowded areas can remain firm after the top has browned, so check those spots when testing for doneness. A sharp knife works; a mandoline makes uniform slices easier.

Why Bake Covered First?

The foil holds in steam while the raw potatoes soften. Uncovering the dish afterward lets the cheddar brown without leaving it exposed for the entire bake. Slice thickness, dish depth, and a cooler-running oven can lengthen the cooking time, so use center tenderness rather than the clock or surface color as the final test.

Serving and Potato Variation

Serve directly from the dish alongside roast chicken, turkey, ham, or pork chops. For a larger dinner spread, add soft garlic butter rolls. For a different creamy side, try stovetop white cheddar mac and cheese.

Yukon Gold potatoes can replace the russets at the same weight. Slice them evenly and check the center for tenderness; their texture and baking time may differ.

Make-Ahead and Leftovers

Assemble the casserole up to one day ahead, cover, and refrigerate. If it goes into the oven cold, allow extra baking time and check that the center is tender before serving.

Cool leftovers, cover, and refrigerate for up to 4 days. Reheat covered in a 350°F oven until hot, uncovering briefly if the top needs refreshing. Cooked leftovers can be frozen, but the sauce may change texture. Thaw in the refrigerator before reheating gently.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 340 calories, 13g protein, 16g fat, and 36g carbohydrates. Per 100g of finished casserole: approximately 130 calories, 5g protein, 6g fat, and 14g carbohydrates. Values are estimates; per-100g figures vary with moisture lost during baking.