Creamy, cheesy, and comforting — these classic scalloped potatoes are made from scratch with just a few simple ingredients!
Classic Scalloped Potatoes
If there’s one perfect side dish that always disappears first at a family dinner or potluck, it’s these cheesy scalloped potatoes. Warm, rich, and bubbling with a creamy cheese sauce, this dish hits all the comfort food notes.
Cheesy potatoes have been my favorite for as long as I can remember, and this version is my absolute go-to.
I love any and all potato dishes, but there is a special place in my heart for scalloped potatoes layered with onions and drenched in a creamy sauce. If I see them on a buffet or the table, I go for them first and usually come back for seconds if there are any left.
Our cheesy scalloped potatoes only have six ingredients and take about 15 minutes to prepare. Then you let the oven do the rest as they bake for 90 minutes.
What makes this version so good is its simplicity. No heavy cream, no fancy cheeses, just basic ingredients that come together in the most satisfying way. The onions soften and melt into the potatoes, the sauce thickens just right, and the top gets golden and bubbly.
The result is a dense, cheesy, and rich dish that’s fit for company but just as welcome at your weeknight table. This recipe is almost foolproof, with the only slightly tricky part being the sauce, and even that comes together easily with just a few stirs.
You can serve these alongside a holiday roast, with baked chicken, or even just as the main event with a big green salad on the side. They’re that satisfying.
These potatoes have been a family favorite for years. They’re the kind of recipe that never goes out of style, humble ingredients, lots of love, and a golden, bubbly finish that brings people back for more.
Ingredients
- Veggies: Russet potatoes, yellow onions
- Dairy: Unsalted butter, whole milk, cheddar cheese
- Dry Goods: All purpose flour, Salt
Full ingredient amounts available in the printable recipe card at the bottom of the post. For your convenience in re-creating this recipe, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
Helpful Kitchen Tools
- 8×8 inch square casserole dish
- Medium saucepan
- Mandoline or Chef’s knife
Instructions
- Prep: Preheat oven to 400°F and coat an 8-inch square baking dish with non-stick spray. Peel and slice potatoes into about ¼ inch slices. Peel and slice onion into thin slices.
- Layer: Start with a layer of potato slices, then onion slices. Repeat until you’ve layered all the potatoes and onions.
- Make the Cheese Sauce: In medium saucepan, melt butter over medium-low heat. Add flour and salt and whisk for one minute. Stir in milk and stir until mixture thickens. Turn off heat and stir in cheese until it is completely melted. Pour the sauce over the potatoes and onions.
- Bake: Cover dish with aluminum foil and bake for 90 minutes until the potatoes are tender and top is lightly browned.
Notes
- Onions – I love the subtle sweet taste the onions add to these scallop potatoes. After baking for 90 minutes, the onions mostly disappear into the sauce. If onions are not your thing, just leave them out.
- Potatoes – We used Russet potatoes, but Yukon Gold potatoes will also work well for this dish.
- Salt – This recipe only has half a teaspoon of salt. Cheddar cheese adds salty flavor as well, so that was plenty for me. I do not care for potatoes with too much salt, so my amount may be on the lower side for you. You could add another half teaspoon or use salted butter if desired.
- Variations – For a crisper top, broil for a few minutes, watching closely. For an extra pop of flavor, try garnishing with fresh herbs or black pepper.
- Storage – Keep leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 4-5 days. To reheat, simply place in the oven while the oven preheats to 350°F. When the oven reaches temperature, the dish should be warmed through.
More Classic Side Dish Recipes:
- Easy Corn Casserole
- Broccoli Cheese Casserole
- Celery Root Casserole
- Sweet Potato Casserole with Pecan Topping
- Swiss Green Bean Casserole
- Creamy Baked Mashed Potatoes
- Zucchini and Corn Casserole
Cheesy Scalloped Potatoes Recipe (Printable Recipe Card)
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Cheesy Scalloped Potatoes
Equipment
- medium saucepan
- 8X8 Baking dish
Ingredients
- 2 pounds russet potatoes about 4 large or 6 small potatoes
- 1 yellow onion sliced
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups whole milk slightly warmed
- 1 ½ cups cheddar cheese
Instructions
- Preheat oven to 400°F and coat an 8-inch square baking dish with non-stick spray.
- Peel and slice potatoes into about ¼ inch slices.
- Peel and slice onion into thin slices.
- Start with a layer of potato slices in the bottom of the prepared pan, then onion slices. Repeat until you’ve layered all the potatoes and onions.
- In medium saucepan, melt butter over medium-low heat. Add flour and salt and whisk for one minute.
- Stir in milk and continue to stir until mixture thickens.
- Turn off heat and stir in cheese until it is completely melted.
- Pour the cheese sauce over the potatoes and onions.
- Cover dish with aluminum foil and bake for 90 minutes until the potatoes are tender and top is lightly browned.
- For a crisper top, broil for a few minutes, watching closely.
Notes
Nutrition
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