Cheesy Scalloped Potatoes

These cheesy scalloped potatoes are creamy, cozy, and the perfect comfort-food side dish. I sliced my potatoes super thin using the slicing attachment on my cheese grater, but a sharp knife works too—just keep in mind that thicker slices may need a little extra baking time. You can add bacon or ham to the sauce to turn this into a full meal, but I kept mine simple so it would stay a true side dish.

Ingredients

• 8 cups potatoes (about 3 lbs), peeled and sliced very thin (⅛ inch)

• 4 Tbsp butter

• ½ cup diced onion

• 1 tsp minced garlic

• 6 Tbsp flour

• 1 cup chicken broth

• 2 cups milk

• Salt & pepper, to taste

• 1 cup grated cheddar cheese

Instructions

1. Prep the Potatoes

Spray a 9×13 baking dish and preheat the oven to 350°F. Peel the potatoes and slice them very thin using the slicer on your cheese grater (or a knife).

2. Make the Sauce

Melt butter over medium-low heat and sauté the onions and garlic until soft. Stir in the flour and cook 2 minutes.

Whisk in the broth, then the milk.

Bring to a gentle boil, stirring until thickened. Season with salt and pepper.

Remove from heat and stir in the cheese until melted. (Optional: stir in cooked bacon or diced ham if you want it heartier.)

3. Assemble

Layer half the potatoes in the dish, season, and pour half the sauce over the top.

Repeat with remaining potatoes and sauce.

4. Bake

Cover with foil and bake 45 minutes.

Uncover and bake another 30–40 minutes, or until the potatoes are tender and the top is golden.

5. Rest & Serve

Let it sit 10–15 minutes so the sauce can set.

Cheesy Scalloped Potatoes

These scalloped potatoes are rich, creamy, and baked to golden perfection. The potatoes are sliced thin for even cooking and layered with a smooth cheddar sauce—simple, comforting, and perfect for any meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Rest Time 15 minutes mins

Course: Main Course, Side Dish

Ingredients Method

Ingredients

  

• 8 cups potatoes about 3 lbs, peeled and sliced very thin (⅛ inch)
• 4 Tbsp butter
• ½ cup diced onion
• 1 tsp minced garlic
• 6 Tbsp flour
• 1 cup chicken broth
• 2 cups milk
• Salt & pepper to taste
• 1 cup grated cheddar cheese

Method

 

Prep the Potatoes

1. Spray a 9×13 baking dish and preheat the oven to 350°F. Peel the potatoes and slice them very thin using the slicer on your cheese grater (or a knife).

Make the Sauce

1. Melt butter over medium-low heat and sauté the onions and garlic until soft. Stir in the flour and cook 2 minutes.
2. Whisk in the broth, then the milk.
3. Bring to a gentle boil, stirring until thickened. Season with salt and pepper.
4. Remove from heat and stir in the cheese until melted. (Optional: stir in cooked bacon or diced ham if you want it heartier.)

Assemble

1. Layer half the potatoes in the dish, season, and pour half the sauce over the top.
2. Repeat with remaining potatoes and sauce.

Bake

1. Cover with foil and bake 45 minutes.
2. Uncover and bake another 30–40 minutes, or until the potatoes are tender and the top is golden.

Rest & Serve

1. Let it sit 10–15 minutes so the sauce can set.