Tender Yukon Gold potatoes are layered with sharp cheddar and diced onions to create a cozy, cheesy scalloped potatoes casserole—comfort food that tastes like grandma’s kitchen.
An Easy Cheesy Scalloped Potato Recipe
Scalloped potatoes often bring holiday memories—Christmas or Easter—but they deserve a place on the weeknight table too. Thinly sliced potatoes are layered with cheese and onions, finished with warm milk so each bite is creamy and indulgent.
Recipe Ingredients
This version keeps the ingredients simple and real: milk, potatoes, butter, flour, and plenty of cheese. Use the cheeses you like—cheddar is classic, but Gruyère or Colby work well too.
- Potatoes: Yukon Gold are recommended for their creamy texture; russets also work.
- Onion: 1 small yellow (or white/sweet) onion, diced.
- Butter: 3 tablespoons, cubed, plus extra to grease the dish.
- All-purpose flour: 3 tablespoons, to thicken the sauce.
- Milk: 2 cups; any milk will do.
- Salt and black pepper: to taste (about ½ teaspoon salt and ¼ teaspoon pepper in the recipe).
- Cheese: 1 to 1½ cups shredded cheddar (or your preferred cheese).
- Fresh parsley: chopped, for garnish.
How to Make Scalloped Potatoes from Scratch
This simple casserole comes together in a few straightforward steps and yields a comforting, saucy dish perfect for weeknights or special meals.
- Prep the dish and ingredients. Preheat the oven to 350°F. Butter a 9-inch baking dish. Peel the potatoes and slice them about ¼ inch thick (a mandoline speeds this up). Peel and finely dice the onion.
- Layer the casserole. Place half the potato slices in the bottom of the dish. Sprinkle half the flour, half the salt and pepper, half the shredded cheese, and half the diced onion over the potatoes. Dot with half the butter. Repeat with the remaining potatoes and toppings.
- Add milk and bake. Warm the milk in a saucepan until just warm to the touch, then pour evenly over the layered potatoes. Cover tightly with foil and bake about 45 minutes, until the potatoes are hot and bubbling. Uncover and bake another 15 minutes to brown the cheese.
- Rest and serve. Let the casserole rest 5–8 minutes so the sauce thickens. Garnish with chopped parsley and serve alongside your favorite main course.
Recipe Tips for Success
- Scale up: One casserole feeds a family; double the recipe for a crowd.
- Add vegetables: Fold in cooked, well-drained frozen spinach or other chopped veggies between layers for added nutrition.
- Finish with crunch: For extra texture, sprinkle French fried onions over the top before the final browning step.
Serving Suggestions
Scalloped potatoes work as a meatless main for a light meal or as a rich side alongside roasted ham, pork chops, or fried chicken. Serve with buttery biscuits or soft dinner rolls and finish with a simple dessert if you like.
How to Store and Reheat Leftovers
- Store cooled leftovers in airtight containers in the refrigerator for 3–4 days.
- To reheat, bake covered at 350°F until heated through and bubbling.
Can I Freeze Scalloped Potatoes?
Yes. Cool completely, pack into airtight freezer containers, and freeze up to two weeks. Thaw overnight in the refrigerator before reheating.
More Potato Recipes
- Instant Pot loaded baked potatoes
- Grilled potato wedges
- Pizza fries
- Parmesan-crusted potatoes
- German potato salad
Scalloped Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes, thinly sliced (about ¼-inch)
- 1 medium yellow onion, finely diced or sliced
- 3 tablespoons butter, cut into cubes, plus more for greasing
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 to 1½ cups shredded cheddar cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350°F.
- Lightly grease a 9-inch baking dish with butter.
- Peel and thinly slice the potatoes; aim for about ¼-inch thickness.
- Peel and finely dice the onion.
- Arrange half the potato slices in the dish. Sprinkle half the flour, half the salt and pepper, half the cheese, and half the onion. Dot with half the butter. Repeat the layers.
- Warm the milk, then pour it over the potatoes.
- Tightly cover with foil and bake about 45 minutes, until bubbling. Uncover and bake 15 more minutes until the top is lightly browned.
- Remove from oven and let rest 5–8 minutes to thicken the sauce. Garnish with parsley and serve.
Nutrition
Carbohydrates: 46 g |
Protein: 12 g |
Fat: 14 g |
Sodium: 355 mg
Nutrition is an estimate and may vary based on ingredients and portions.