Scalloped Potatoes

In this scalloped potatoes recipe, I layer tender potatoes with a creamy sauce and cheddar cheese. It's a comforting, delicious holiday side dish!

Scalloped potatoes

Scalloped potatoes always make me think of Easter. My family had them at our holiday dinner every year when I was growing up. Cheesy, rich, and comforting, they were my favorite part of the meal. I’d happily skip the Easter ham and go back for a second serving of scalloped potatoes instead!

Since this classic dish is one of my Easter favorites, I wanted to share a recipe for it this spring.

Finally—after lots of testing and tweaking—it’s here: my favorite scalloped potatoes recipe. It features tender potatoes baked in a creamy sauce with fresh thyme, onions, and cheddar cheese. 

Hearty and flavorful, it’s a show-stopping addition to any meal. I think you’ll love it!

Thinly slicing Yukon Gold potatoes with knife

Scalloped Potatoes Ingredients

Here’s what you’ll need to make this scalloped potato recipe:

  • Potatoes, of course! I love using russet potatoes for baked potatoes and French fries, but they’re not my #1 pick for this recipe. Instead, I recommend Yukon Gold or other yellow potatoes. Their creamy texture and buttery flavor are so delicious here!
  • Butter and flour – The create a roux that thickens the sauce.
  • Vegetable broth and whole milk – The sauce’s base! When I was developing this recipe, I tested a version with all milk and no broth, and I found that it felt too rich in the final dish. The combination of broth and milk makes the sauce lightly creamy and more flavorful.
  • Garlic and onion – For savory depth of flavor.
  • Fresh thyme – It adds fresh, unexpected notes to this comforting casserole. In a pinch, dried thyme works too.
  • Cheddar cheese – For tangy, nutty flavor.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Scalloped potatoes vs au gratin

I know some readers will point out that because this dish includes cheese, it’s technically potatoes au gratin. Traditional scalloped potatoes are baked in a milk or cream sauce without cheese.

However, the dish I grew up calling “scalloped potatoes” always contained cheese, so I chose to include it in this recipe. You can call these au gratin potatoes, potatoes au gratin, or cheesy scalloped potatoes if you prefer. They’re delicious any way you cut it!

Whisking creamy sauce in skillet

How to Make Scalloped Potatoes

You can find the complete scalloped potatoes recipe at the bottom of this post, but for now, here’s an overview of how it goes:

Start by slicing the potatoes into 1/8-inch-thick slices. You could use a mandoline slicer for this step, but I actually prefer to do it with a knife. Just be careful to slice the potatoes thinly and evenly so that they cook through at the same rate.

Next, make the sauce. Melt the butter in a medium skillet, and then sprinkle in the flour and whisk to make a roux. Whisk continuously as you slowly add the milk followed by the broth.

Add the garlic, thyme, salt, and pepper and cook until the sauce lightly coats the back of the spoon, 2 to 3 minutes. Stir often and reduce the heat as needed—you don’t want the sauce to come to a boil, or it could split.

Thinly sliced potatoes and onions layered in baking dish

Then, assemble the casserole. Layer half the potatoes and onions in an oiled 9×13-inch baking dish. Top with half of the sauce and 1 cup of cheddar cheese.

Topping scalloped potatoes with cheese

Repeat the layers with the remaining potatoes, onion, sauce, and cheese.

Cover the casserole dish with foil and bake for 30 minutes at 400°F. Uncover and bake until the potatoes are tender and the cheese on top is browned, 35 to 40 minutes.

Let stand at room temperature for 20 minutes before slicing and serving. Finally, dig in!

Scalloped potatoes (potatoes au gratin) assembled in baking dish

Make-Ahead Instructions

As delicious as this recipe is freshly made, I secretly think it’s better leftover! When I prepare it for holidays and gatherings, I often make it ahead.

Here’s how to do it:

  • Fully assemble and bake the scalloped potatoes according to the recipe.
  • Let them cool to room temperature.
  • Cover and refrigerate for up to 2 days.
  • When you’re ready to serve, let the potatoes stand at room temperature while you preheat the oven to 350°F. Bake them, covered, for 30 minutes, or until heated through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F oven or the microwave.

What to Serve with Scalloped Potatoes

Scalloped potatoes are a comforting side dish for holidays like Easter, Thanksgiving, and Christmas. Pair them with your favorite holiday dishes, or serve them as part of a festive spread with dinner rolls, green bean casserole, and a simple green salad.

Want to make these cheesy scalloped potatoes for a regular dinner? Serve them with your favorite protein and a bright salad like my fennel salad or spinach salad. Enjoy!

Scalloped potatoes recipe

More Delicious Potato Recipes

If you love these cheesy scalloped potatoes, try one of these tasty potato recipes next:

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Scalloped Potatoes

rate this recipe:
5 from 35 votes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Serves 12
This scalloped potatoes recipe is a delicious holiday side dish! Thinly sliced potatoes are layered with a creamy sauce and cheddar cheese, then baked until tender. Find make-ahead instructions in the blog post above.



  • Preheat the oven to 400°F and grease a 9x13-inch baking dish.
  • In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth, whisking continuously. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
  • Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the onion, then half the sauce and 1 cup of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
  • Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned. Let stand at room temperature for 20 minutes before serving.


5 from 35 votes (28 ratings without comment)

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Rate this recipe (after making it)

  1. Beth

    5 stars
    I had one spoonful left after making for my family! Everyone loved it, definitely one to file in the make again category.

  2. Victoria D

    5 stars
    Delicious. Didn’t have whole milk on hand so used 1 1/2 cups 2% and 1/2 cup half and half. Also used a chicken bouillon cube (mixed w/ one cup hot water) instead of veggie broth. Turned out so good that I’ve now made it two more times.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Victoria, I’m so glad you loved the recipe!

  3. Kate M

    5 stars
    Hi! I’m wondering if you think substituting chicken broth for the vegetable broth would be okay. I have that on hand and the recipe seems really great, but I don’t want to ruin it with the alteration if you think it won’t work out well. Thanks!

    • Jeanine Donofrio

      yep, that would be fine!

  4. kathy

    5 stars
    Followed directions -no onions as kids wouldn’t have eaten it- and was delicious! saving it for sure! The fresh thyme made all the difference and the smell amazing!

    • Jeanine Donofrio

      Hi Kathy, I’m glad everyone enjoyed it!

  5. Melissa Turner

    Can I use cornstarch instead of flour?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Melissa, I’ve never used cornstarch here, so I’m not sure how it would affect the texture of the sauce. If you try it, I’d use 2 tablespoons cornstarch instead of 1/4 cup and dissolve it in a little of the vegetable broth. Add the milk and broth to the pan with the butter before adding the cornstarch slurry. I hope this helps!

  6. Katie M

    5 stars
    OMG this was delicious! I made them for our Easter dinner and they were a hit. I have Celiac disease so used gluten free flour, and we also used lactose free milk and cheese. We cooked for quite a bit longer but just kept the foil on during the extra time. Potatoes don’t always cook the same. Total hit, thanks!

    • Jeanine Donofrio

      Hi Katie, I’m so glad it was a hit!

  7. Irene

    My scalloped potatoes are still not cooked after 1 hour and 10 minutes in oven, why?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Irene, Did you change anything about the recipe? If not, my guess is that your potato slices may have been thicker than ours. I would cover the baking dish and continue to cook until the potatoes are tender.

  8. Scott

    5 stars
    I made this for Easter dinner. By far this was everyone’s favorite dish! The flavor was intense and delicious. The only thing I modified was I used a 4-cheese blend I already had. I think this made the cheesiness more intense.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Scott, I’m so glad the potatoes were a hit!

  9. Nathalie

    The dish was a great success at a family gathering. The recipe is easy to put together, especially with a mandolin to slice the potatoes. I prepared the dish the day before and heated covered for 30 minutes at 350.

  10. Laura

    Do you think I could simply substitute the flour with gluten free flour to make this GF?

  11. Eve

    5 stars
    Thank you SOOOO much for your simple and fast recipes! They are a God-sent. My family loves them, especially my hubby and I’m cooking fun things daily!😃 I was looking for recipes like yours because the ingredients are ones I find in my pantry. Also, they are healthy recipes. I’m not vegan nor a vegetarian, but I’ll add meat to some. My daughter and I are delighted to be receiving your emails. Again, thanks for sharing.🥰

    • Jeanine Donofrio

      Hi Eve, I’m so glad your family has been loving the recipes!

  12. Karen

    Thank you. I love your cookbook

    • Phoebe Moore (L&L Recipe Developer)

      So glad you love the book, Karen!

  13. Chantee

    Hi, This looks delicious. I would like to know if I can substitute yogurt instead of milk. I just did that on your cheddar and broccoli cheese soup, and it turned out well.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Chantee, I’d recommend sticking with milk here. I’m not sure what the yogurt’s texture would be like after an hour+ in the oven.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.