Creamy Soft Scalloped Potatoes Cheesy Baked Recipe

Scalloped potatoes are the cozy comfort food that feels like a warm hug from grandma—only cheesier! This creamy, soft, cheesy baked scalloped potatoes recipe will quickly become your go-to side dish for holidays, Sunday dinners, or any night that needs a little cheesy magic. With buttery layers, melt-in-your-mouth potatoes, and golden bubbly cheese, this recipe delivers the ultimate in flavor and satisfaction.

Whether you're a beginner cook or a kitchen pro, this post walks you step-by-step through making scalloped potatoes that are creamy inside, crispy on top, and packed with rich, cheesy goodness.

What Are Scalloped Potatoes?

Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce until tender and golden. Unlike au gratin potatoes, which often use breadcrumbs or a heavier cheese crust, scalloped potatoes focus more on the creamy sauce, sometimes with subtle cheese folded in.

In my experience, scalloped potatoes are the ultimate blank canvas. You can customize them with cheeses, herbs, or even add ham for a hearty main dish.

Ingredients You’ll Need

Main Ingredients:

• Yukon Gold or Russet Potatoes – High starch content makes them perfect for a creamy texture.
• Heavy Cream & Whole Milk – For that dreamy, rich sauce.
• Butter – Adds silky richness.
• All-purpose Flour – Helps thicken the sauce.
• Garlic – Adds a flavor punch without overpowering.
• Cheddar Cheese (Sharp) – For bold, melty goodness.
• Parmesan – For a nutty, salty finish.
• Salt, Pepper, Thyme – Basic seasonings that lift every bite.

Pro Tip: Fresh thyme really makes the difference. Dried works too—just use half the amount.

How to Make Scalloped Potatoes (Step-by-Step)

Step 1: Prep the Potatoes

• Peel and slice potatoes into 1/8-inch rounds (a mandoline helps!).
• Rinse slices to remove excess starch, then pat dry.

Step 2: Make the Cheese Sauce

• In a saucepan, melt butter. Stir in garlic, then whisk in flour.
• Cook until bubbly and golden (1–2 minutes).
• Slowly whisk in milk and cream. Simmer until slightly thickened.
• Stir in cheddar, parmesan, salt, pepper, and thyme until melted.

Step 3: Layer It Up

• Grease a 9x13 baking dish.
• Layer half the potatoes, pour half the cheese sauce.
• Repeat with remaining potatoes and sauce.

Step 4: Bake

• Cover with foil and bake at 375°F for 45 minutes.
• Uncover and bake 20–30 more minutes until golden and bubbling.

Step 5: Let It Rest

Let rest 10–15 minutes before serving so it firms up. Trust me, this step matters.

Customization Ideas

Add-ins:

• Cooked bacon or diced ham for a meaty twist
• Caramelized onions for sweetness
• Gruyere or mozzarella for extra cheese variety

Herbs & Spices:

• Nutmeg (just a pinch!) adds warmth
• Chives or parsley for garnish

Scalloped Potatoes vs. Potatoes Au Gratin

It’s important to understand that both are delicious. The difference? Scalloped potatoes focus more on creamy texture, while au gratin aims for a cheesy crust.

How to Avoid Common Mistakes

• Potatoes not cooking evenly? Use uniform thickness and avoid stacking too tightly.
• Sauce too runny? Simmer longer to thicken or use more flour.
• Cheese separating? Add cheese off-heat and stir gently.
• Top browning too quickly? Tent with foil midway through baking.

Expert Tips

• Use a mandoline for perfect slices.
• Shred your own cheese. Pre-shredded has anti-caking agents.
• Bake uncovered at the end for the golden, crispy top.
• Let rest so it slices cleanly.

Storage and Make-Ahead

• Fridge: Store up to 4 days in an airtight container.
• Freezer: Wrap well; freeze up to 2 months.
• Reheat: Cover with foil and bake at 350°F until warm.
• Make-Ahead: Assemble and refrigerate up to 24 hours before baking.

In my house, this dish is even better the next day. The flavors deepen, and the texture holds beautifully.

Frequently Asked Questions (FAQs)

• Can I use sweet potatoes instead?
  Yes! They bring a naturally sweet flavor. Just reduce baking time slightly.
• Can I make it without cheese?
  Absolutely. Skip the cheese for a more classic scalloped version.
• What’s the best potato for scalloped potatoes?
  Yukon Golds are creamy and buttery. Russets work great too.
• How do I make it gluten-free?
  Use gluten-free flour or cornstarch instead of regular flour.
• Can I add veggies?
  Sure! Try thin-sliced zucchini or spinach between the layers.
• Why did my sauce curdle?
  The heat may have been too high. Always melt cheese off direct heat.
• Can I make this in a slow cooker?
  Yes, layer and cook on low for 6–7 hours or high for 3–4 hours.

✅ Final Thoughts

Creamy soft scalloped potatoes baked with cheese aren’t just a side dish—they’re the star of comfort food. With this step-by-step guide, expert tips, and easy swaps, you’ll make a batch that’s not just cheesy and creamy, but perfectly golden every single time.

Give it a try, tweak it to your liking, and make it your family’s new favorite!