Cheesy scalloped potatoes are a classic, crowd-pleasing side dish made with thinly sliced potatoes layered with Gruyère and Parmesan, then baked until creamy, bubbling, and golden on top. Often called potatoes au gratin, this rich potato casserole is perfect for Easter, Christmas, Thanksgiving, or any special-occasion dinner.
This cheesy scalloped potatoes recipe is all about real ingredients and reliable results: fresh potatoes, good cheese, milk or half-and-half, and fragrant herbs. I slice the potatoes ⅛-inch thick, then gently simmer them in the dairy until just tender before layering and baking. That extra step makes the recipe practically foolproof-no crunchy centers, just creamy, tender potatoes with beautifully melted cheese in every layer.
Cheesy Scalloped Potatoes Recipe Snapshot
- Simple ingredients - No canned soup or boxed mix, just fresh potatoes, good cheese, dairy, and herbs.
- Ultra-cheesy - Gruyère and Parmesan melt into the layers and bake to a golden top.
- Foolproof method - Thin ⅛-inch potato slices are gently simmered in dairy before baking, so you get tender potatoes with no crunchy centers.
- Perfect for special dinners - A classic side dish for Easter, Thanksgiving, Christmas, and holiday entertaining.
- Make-ahead friendly - Bake ahead and reheat before serving, making holiday entertaining easier.
Ingredients You'll Need
- Potatoes - Yukon Gold potatoes are ideal for cheesy scalloped potatoes because they're creamy, hold their shape well, and bake up tender without falling apart.
- Dairy - Whole milk works well; half-and-half makes the dish richer for holidays and special occasions. Add a little heavy cream for an extra-luxurious, dauphinoise-style version.
- Cheese - Gruyère adds nutty depth, while Parmesan brings salty, savory flavor.
- Herbs - Fresh thyme adds an earthy, aromatic note.
- Spice - A pinch of nutmeg or mace adds subtle warmth. Optional.
See the recipe card below for the complete ingredient list and measurements.
For another terrific potato dish try my French Potato Salad, served chilled or warm.
Chef's tip on buying potatoes:
Potatoes labeled "yellow" or "gold" are both yellow-fleshed varieties and work especially well for scalloped potatoes because they have a creamy texture while still holding their shape. Choose larger potatoes when possible-they're easier to peel and slice evenly on a mandoline or a hand slicer. Skip bagged potatoes if you can and select them individually, looking for smooth skins with no sprouts, soft spots, or green patches.
Substitutions and Variations
- Cheese options - If you can't find Gruyère, use another good-melting cheese such as Comté, Fontina, or a mild white cheddar.
- Herb options - Dried thyme can stand in for fresh; use about one-third to one-half as much. Fresh marjoram also works well, or use a small amount of fresh rosemary since its flavor is stronger. Dried Italian seasoning is another easy option.
If you love potatoes, another great recipe that simple is this Baby Dutch Yellow Potato recipe with herbs.
Chef's Tip - Why I Simmer the Potatoes First
Most scalloped potato recipes layer raw slices with cream and cheese, but the center can stay underdone and the timing is less predictable. I prefer to slice the potatoes ⅛-inch thick and gently simmer them in the milk or half-and-half first, just until tender, then layer and bake. I used this method for catered dinners for years because it consistently produced creamier, evenly tender potatoes with reliable results.
How to Make Cheesy Scalloped Potatoes
Tools note - To slice the potatoes perfectly evenly, use either a food processor with an ⅛"-inch sliced blade or a mandoline.
- Peel potatoes and slice ⅛" thick.
- Simmer potatoes in milk with herbs just until tender when pierced.
- Begin layering potato slices into a buttered 9x9 or two quart casserole dish alternating with the grated Gruyere and Parmesan cheeses.
- Finish layering and end with the rest of the cheese and parmesan. Bake scalloped potatoes until golden brown on top and the potatoes are set and a bit firm. They will set more upon cooling for a few minutes which makes slicing easier.
Chef's tool tip: If you don't have a food processor, a classic tool called a mandoline is a terrific kitchen tool for slicing at an economical price. Slice potatoes, apples, pears, beets, carrots and other fruits and vegetables uniformly thin when needed.
Make-Ahead & Re-Heat
Assemble and bake the scalloped potatoes until the potatoes are just tender and the top is lightly golden, then cool, cover, and refrigerate for up to 1 day.
Before serving, let the dish sit at room temperature while the oven heats, up to about 1 hour. Reheat covered at 350°F until hot, then uncover for the last few minutes to re-crisp and brown the top.
Serving Suggestions
Cheesy scalloped potatoes pair beautifully with roast beef tenderloin, roast chicken, pork roast, Thanksgiving turkey, or Easter ham, making them a natural choice for holiday and special-occasion dinners.
Because scalloped potatoes are rich and filling, keep the rest of the meal simple. Serve them with a green vegetable such as these blanched green beans and add a crisp side salad for freshness and balance.
Storage
Leftover cheesy scalloped potatoes keep in the refrigerator in an airtight container for up to 4 days.
To reheat, warm portions in the microwave until hot, or cover the dish with foil and bake in a preheated 350°F oven until heated through. Timing will depend on how cold they are from the refrigerator, but they should reach 165°F internally when checked with a digital thermometer.
Recipe FAQs
Yes. Bake them a day ahead, cool completely, cover well, and refrigerate. Remove the dish from the refrigerator about 1 hour before reheating, then warm in a 350°F oven until heated through and the center reaches 165°F.
Absolutely. Add roasted garlic, crisp crumbled bacon, or thinly sliced onions and garlic that have been sautéed before layering. These are easy ways to change the flavor without altering the basic method.
Gold or yellow potatoes work especially well because they have a creamy texture while still holding their shape after slicing and baking. Russets are starchier and tend to break down more, so I prefer to save them for baked or mashed potatoes.
More Potato Recipes
Who doesn't love potatoes? They are so versatile and an always welcome side dish. Try a few of my other potato recipes.
If You Make This Recipe
If you make this Cheesy Scalloped Potatoes recipe, please add your comment. I appreciate your feedback and enjoy hearing from you, and your comments help other readers too.
📖 Recipe
Cheesy Scalloped Potatoes
Equipment
- Food processor, mandoline or handheld slicer
Ingredients
- 2 ¼ pounds large gold or yellow potatoes
- 2 cups whole milk or half and half
- 1 tablespoon chopped fresh thyme leaves
- 1 ½ teaspoons kosher salt
- ¼ teaspoon white pepper or black pepper
- ⅛ teaspoon nutmeg or mace
- 4-5 ounces aged gruyere cheese
- 2-3 tablespoons grated Parmesan cheese
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Instructions
Peel and Slice the Potatoes
- Pre-heat the oven to 350 degrees. Peel the potatoes and slice on a mandolin or hand-held slicer adjusted to ⅛″ (3-4 cm) thickness.
Simmer Potatoes
- Place the potatoes and milk in a deep sauté pan and bring to a simmer over medium heat. Add the thyme, salt and pepper. Cover and turn heat to low. Watch carefully and don't let the milk boil over. It's messy to clean up and happens in the blink of an eye. Simmer over low for about 7 minutes or until potatoes are tender when pierced with the tip of a sharp paring knife. Remove potatoes from the heat and allow to cool a bit.
Assemble the Casserole
- Layer half of the potatoes in a lightly buttered or sprayed 9x9 square casserole or oval baking dish. Sprinkle with the nutmeg. Add ⅔ of the grated cheese. Layer on the rest of the potatoes and top with remaining ⅓ of the cheese and Parmesan.
Bake the Potatoes
- Bake casserole uncovered for 50-60 minutes, until the top is golden brown. Remove from the oven and allow to cool for a few minutes. Slice and serve.
Notes
Nutrition
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Sue says
My mother would make wonderful scalloped potatoes. I’ve never been able to get the potatoes tender. Well duh, precook them. I’ll give this a try, sounds very yummy.
Sally Cameron says
Thanks for commenting Sue. Simmering before until tender really works beautifully, and always gives the best results! please report back after you make them! Thanks, Sally.
Sally Cameron says
Hi Sue, yes it works great to simmer then in milk/cream. I've tried it several ways and always go back to this method. Please let me know how they cme out for you. They are sooo good.
Lisa Moe says
Making this right now. I’ll let u know!
Zakbirch says
this looks amazing... my son would love it. and you clearly have the same appreciation for the mountain of parmesan to top.
Sally Cameron says
Busted...I do love Parmesan!
Zakia Hassan says
Hi! Ive always wanted to make scalloped potatoes, i think im ready to put it on my "to make list". Im going to buy a mandolin, which brand do you use/recommend?
Sally says
Hi Zakia. Mine happens to be a Matfer. I've had it for years. If you buy a good one, it will last forever. They come in all price ranges, so it depends on your budget. Just make sure it's adjustable as you want potatoes slices that at 1/8" thick. Check out a store like Sur La Table. They have many options. Also do a google search. I saw the Matfer for $180 and free shipping. Check around for good prices. It's a nice tool to add to your kitchen. When learning to use one be very careful you don't slice the tips of your fingers off. They come with hand guards for a reason. Good luck, and please report back.
Zakia Hassan says
thanks! yes the one i have now does not adjust - which sucks! ill do some research and let you know what i choose. Thanks!
Shut Up & Cook says
This is a favorite dish of mine, but you're right, it's definitely not exactly healthy, so must be saved for special occasions. Subsequently though, when I do make it, I want it to be excellent! Will give this recipe a try next time the craving calls.
Michelle @ Find Your Balance says
Ugh and how about those boxed mashed potatoes???
Sally says
No kidding Michelle! Scary part is they still sell those in the store. Shudder. Potatoes grow in the ground, they do not come in boxes!
master chef says
I love this recipe. Well done
Madonna says
This is an excellent technique. I know they are not that healthy, but I heard Jamie Oliver say we should treat them like chocolate, meaning indulge, but not too often. I think these would be excellent for holidays or company. I too cringe about box food. I remember eating those when I didn’t know any better. Another thing that makes me cringe is canned mushroom soup in green beans and broccoli, oh boy! Because of you we don’t have to do that anymore. Thanks.
Sally says
I like to follow the 90/10 rule Madonna. 90% of the time make healthy, smart choices. 10% of the time have fun!