Scalloped Potatoes Like My Mom Used to Make—With Way More Cheese

Alright, before we get into the heart of this thing: have you ever met a potato you didn’t like? Me neither. Honestly, cheesy scalloped potatoes have kind of a time machine effect for me—takes me straight back to Sunday dinners at my folks’ place, when my mom would somehow turn a mound of potatoes into the only side dish anyone actually wanted seconds of (sorry, salad). Classic stuff, you know? The kicker is, I always have to put extra cheese in, because why not. Also, I once tried to use leftover fancy cheese from a party, and let’s just say, there’s a reason cheddar is king. Anyway, this dish has bailed me out at more than one potluck, and I can’t help but share my slightly chaotic process for making it. And yes, one time I dropped half the cheese on the floor, and my dog had the best day of his life.

Why I Keep Making This (Even When I Swear I Won’t Peel Another Potato)

I make these when I want folks at the table to actually forget about the main course for a minute (though I’ll admit, I do it for myself too). My family goes crazy for this because it’s got that golden, bubbly top and the sort of creamy-inside-that’s-just-right thing you’ll crave. Plus, if you ever need to keep a conversation going through awkward family dinners, just stick a big pan of these on the table and—poof—everyone’s too busy chewing and making mmm noises.

There was a time when the cheese wouldn’t melt how I wanted, and I’d get downright cranky, but now, with patience (and store-bought shredded cheese if I’m honest), it pretty much works out. Perfect for weeknights, holidays, random Tuesday sadness, whatever.

OK, Here’s What You’ll Need (But Don’t Panic If You’ve Got Substitutions)

About 2 pounds of potatoes (Yukon Gold is what I use when I’m feeling ~fancy~, but russets work fine and are a bit more traditional. Red potatoes in a pinch, though they stay firmer—sometimes I want that.)
1 large onion, thinly sliced (Truth be told, I’ve made it with shallots when that’s what I’ve got. They’re milder, but plenty tasty!)
3 cups shredded cheese (Cheddar is my usual, but I’ll sneak in a handful of Monterey Jack if it’s lurking in the fridge. Mom always said to use sharp Cheddar—she was right.)
2 cups milk (Whole is best, but I totally use 2% sometimes. Not a huge difference.)
2 tablespoons butter
2 tablespoons flour (Or swap in gluten-free all-purpose, which works decently but thickens a tiny bit slower. Heads up for timing!)
1/4 teaspoon garlic powder (Real garlic works too, just mince small. I’m usually too rushed.)
Salt and pepper to taste
A dash of paprika or cayenne (optional—gives it a little color and zip)

How I Actually Make My Cheesy Scalloped Potatoes

Preheat your oven to 350°F (180°C). If it’s already hot from baking something else, yay, you saved a step.
Grab a big baking dish (mine’s about 9×13, but I’ve squeezed it into 11×7 when I had to) and butter it up or spray with nonstick, you know the drill.
Slice your potatoes about 1/8 inch thick. I use a mandoline when I’m feeling brave, but a sharp knife and some patience work. And if it takes you ages, that’s normal. Also, don’t freak out if they aren’t all perfectly even—they bake up fine.
Scatter half the sliced potatoes in the dish. Sprinkle over half the onions, a bit of salt, pepper, and whatever cheese you’re using. Layer in the rest of the potatoes and onions, and another smidge of salt and pepper.
This is where you make the magic sauce: Melt the butter in a saucepan over medium, add the flour, and whisk until bubbly but not brown (about 2 mins, maybe a little longer if you’re distracted by a podcast). Add garlic powder. Then slowly whisk in the milk, not all at once—trust me, it actually helps avoid lumps (learned that the hard way). Keep whisking until it gets thick, maybe 5 minutes.
Remove pan from heat; stir in two-thirds of the cheese until melted and smooth. On second thought, I sometimes add it back to the heat very briefly if the cheese is slow-melting, just don’t let it scorch.
Pour that gooey happiness evenly over your potatoes. Top with remaining cheese, sprinkle with paprika or cayenne if you’re bold.
Cover with foil and bake for 40 minutes. After that, remove foil and bake another 25-35 minutes until bubbly and golden. Sometimes I broil the top for a few minutes; sometimes I forget. Both ways are delicious.
Let it rest for at least 10 minutes before you try to cut it, or else it runs everywhere. This—unfortunately—is not optional (I always want to dig in early and always regret the lava flow when I do).

Notes That Only Come From Making This Way Too Many Times

It’s easier to peel potatoes straight after rinsing; the skins just slide off. Who knew?
If you layer too much cheese on top, sometimes it gets a bit greasy. Still, crispy edges are my favorite, so I sort of ignore this advice half the time…
Potatoes can brown if you let ‘em sit too long before baking, but honestly, a little color adds character.

Stuff I’ve Tried That Works (And Some That… Didn’t)

Bacon! One time, I scattered crumbled cooked bacon between layers. My partner said it was “almost too good” so there’s that.
Threw in chopped broccoli once—kids refused to eat it and called it “green sabotage.” Worth a go if you like veg though.
Once I tried goat cheese, thinking I was clever—tasted weirdly tangy, so I’ll probably stick with good ol’ cheddar or a basic blend!
Desperate day: Used a can of evaporated milk. Turned out fine, just a bit richer.

The Gear You Need (And What To Do If You Don’t Have It)

You really want a decent baking dish, ideally ceramic or glass, but I’ve used some battered old metal pans before—just watch it doesn’t cook too fast round the edges. Mandoline is a timesaver for slicing, but I still get nervous with it; a sharp knife totally works. If you don’t have a saucepan for the cheese bit, I’ve even cobbled it together in the microwave (not my proudest kitchen moment, but it got the job done).

Storing Leftovers—If That’s Even A Thing In Your House

Technically, you can keep any leftovers covered in the fridge about 4 days (though honestly, in my house, it never lasts even 24 hours). Reheat gently in the oven or even the microwave. I think it tastes better the next day, but my dad swears it loses its magic. Families, right?

How I Like To Serve These Potatoes (And What I’d Skip)

I usually plop a big wedge on the plate next to roast chicken, but we’ve served this with steak, ham, or even just a salad when we’re feeling semi-virtuous. Growing up, my mom always put a little fresh chopped parsley or green onion on top before serving (just for company, mind). I’ve even topped it with fried eggs for breakfast once—total game changer. Have you tried that? If not, do it; thank me later.

Things I Learned The Hard Way (Please Don’t Repeat My Mistakes)

I once tried to crank the oven hotter to finish faster. Ended up with burnt edges and totally raw potatoes in the center. Just… don’t.
Skipped the resting time ONE TIME. Ended up with a cheesy soup in my dish. Never again.
Add the milk slowly when making the sauce—if you go too fast, it gets lumpy and you’ll spend ages whisking.
Always taste the sauce before pouring—sometimes I forget the salt and it just tastes… flat.

Real-Life Questions People Have Actually Asked Me (No Kidding)

Can I make cheesy scalloped potatoes ahead of time?: Yup, totally—just assemble everything and stick it in the fridge (uncooked) a day in advance. Bake as normal, maybe adding 10 extra minutes if it’s coming form cold. Or, bake fully and reheat gently; though the top won’t be quite as crisp.
Do I have to peel the potatoes?: Not really. Sometimes I’m lazy and just scrub ‘em well—the skin adds a rustic feel. Kids sometimes moan about it, but they survive.
Can I freeze the leftovers?: You can, though they might get a wee bit watery when thawed. Just let ’em cool completely, then wrap tightly. I’ve eaten frozen ones after a month, still hit the spot.
What’s the best cheese to use?: I always say extra-sharp cheddar, but Monterey Jack or Gruyere are lovely. Don’t get me started on pre-shredded cheese debates. (America’s Test Kitchen has a solid cheese breakdown.)
Can I make this gluten free?: Yup, just sub in your favorite GF flour blend. Works fine, though I let it thicken a little extra. There’s a King Arthur version that’s helpful!
Do I need a mandoline?: Nah, but it helps. Personally, I like my slices on the thicker side anyway. Just be careful not to cut yourself (or, if you’re as clumsy as me, stick to the knife).

Well, I suppose that’s it. Or wait—did I tell you how one time I tried to add hot sauce directly into the cheese sauce and it almost made it too spicy? Lesson: drizzle on top after if you’re a chili lover. Anyway, if you actually read all this, do yourself a favor and go make these potatoes. If you screw it up, chances are good they’ll still taste amazing. And hey, if you’re looking for inspiration for other comfort food sides, Deb at Smitten Kitchen has a great take, too. Happy cooking—and good luck keeping leftovers.

Cheesy Scalloped Potatoes: My Go-To Cozy Side Dish Recipe