Classic Scalloped Potatoes with Cheddar Cheese
Crispy golden edges, creamy layers, and melty cheddar cheese — my Classic Scalloped Potatoes with Cheddar Cheese are the ultimate comfort food. After making this countless times, I’ve perfected the technique for perfectly tender potatoes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Creamy Cucumber Salad and Easy Spicy Cranberry Salsa.
Why This Classic Scalloped Potatoes with Cheddar Cheese Is Pure Comfort
- Perfectly tender potatoes
- Creamy, rich cheese sauce
- Golden, crispy edges
- Easy to make ahead
What You'll Need for Classic Scalloped Potatoes with Cheddar Cheese
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Russet potatoes
- Heavy cream
- Cheddar cheese
- Onion
- Garlic
- Salt
- Black pepper
- Nutmeg
- Optional: Fresh parsley
- Optional: Crispy bacon
📝 Ingredient Notes
- Potatoes: Use russet potatoes for their high starch content.
- Cream: Heavy cream ensures a rich, creamy sauce.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Ensures even slices for perfect layering. → See on Amazon
- Food processor — Saves time and effort in preparing the potatoes. → See on Amazon
How to Make Classic Scalloped Potatoes with Cheddar Cheese
- Prepare the potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water to remove excess starch.
- Make the cheese sauce: Melt butter, add flour, then whisk in heavy cream, milk, salt, pepper, and nutmeg. Stir until thickened.
- Assemble the scalloped potatoes: Layer half the potatoes in a greased baking dish, pour over half the cheese sauce, sprinkle with half the cheese. Repeat with remaining potatoes, sauce, and cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil, increase heat to 425°F (220°C), and bake for another 15-20 minutes until golden and bubbly.
Cook's Tips for Perfect Classic Scalloped Potatoes with Cheddar Cheese
- Common mistake and fix: Don't overcook the potatoes before assembling. They'll continue to cook in the oven.
- Tip: Use a mandoline slicer for even slices that cook evenly.
- Tip: Make ahead and refrigerate, then bake as needed.
Storing & Reheating Classic Scalloped Potatoes with Cheddar Cheese
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Assemble ahead and refrigerate. Bake as needed.
Freezing Classic Scalloped Potatoes with Cheddar Cheese
Freeze before baking. Thaw overnight in the fridge before baking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, then crisp under the broiler.
Recipe Notes
- Chef tip: Use a mix of whole milk and heavy cream for a balance of richness and creaminess.
- Best substitution: Substitute gruyere or gouda for a different flavor profile.
- Make-ahead: Assemble ahead and refrigerate. Bake as needed.
- Scaling: Easily double or halve the recipe for more or fewer servings.
- Troubleshooting: If potatoes are undercooked, return to the oven and cover with foil until tender.
Want to level up this recipe?
High-quality baking dish — Ensures even heating and perfect results every time. → Check price on Amazon
Classic Scalloped Potatoes with Cheddar Cheese
Ingredients
Main Ingredients
- Russet potatoes
- Heavy cream
- Cheddar cheese
- Onion
- Garlic
Seasonings
- Salt
- Black pepper
- Nutmeg
Optional Toppings
- Fresh parsley
- Crispy bacon
Instructions
- Prepare the potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water to remove excess starch.
- Make the cheese sauce: Melt butter, add flour, then whisk in heavy cream, milk, salt, pepper, and nutmeg. Stir until thickened.
- Assemble the scalloped potatoes: Layer half the potatoes in a greased baking dish, pour over half the cheese sauce, sprinkle with half the cheese. Repeat with remaining potatoes, sauce, and cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil, increase heat to 425°F (220°C), and bake for another 15-20 minutes until golden and bubbly.
Notes
- Chef tip: Use a mix of whole milk and heavy cream for a balance of richness and creaminess.
- Best substitution: Substitute gruyere or gouda for a different flavor profile.
- Make-ahead: Assemble ahead and refrigerate. Bake as needed.
- Scaling: Easily double or halve the recipe for more or fewer servings.
- Troubleshooting: If potatoes are undercooked, return to the oven and cover with foil until tender.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze before baking. Thaw overnight in the fridge before baking.
- Oven reheat: Reheat in a 350°F (180°C) oven until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, then crisp under the broiler.
- Make ahead: Assemble ahead and refrigerate. Bake as needed.
Nutrition Per Serving
- Calories: 420
- Protein: 12g
- Fat: 26g
- Carbs: 40g
- Fiber: 3g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 90mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Classic Scalloped Potatoes with Cheddar Cheese FAQs
Yes, assemble ahead and refrigerate. Bake as needed.
Overcooking can cause potatoes to dry out. Monitor closely and cover with foil if needed.
Freeze before baking. Thaw overnight in the fridge before baking.
Follow the recipe, but cook at 375°F (190°C) for 20-25 minutes, shaking the basket halfway through.
Scalloped potatoes are sliced thin and layered, while au gratin potatoes are diced and mixed with the cheese sauce before baking.
A Warm Final Note
I can’t wait for you to try Classic Scalloped Potatoes with Cheddar Cheese and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
