These cheesy scalloped potatoes are baked to perfection. You are left with creamy scalloped potatoes with a golden brown potato top. The perfect side dish for the holidays.
The Cheesiest Scalloped Potatoes
What is better on the holiday table than a big steamy casserole dish of cheesy potatoes? Nothing. Not only are these cheesy scalloped potatoes the best holiday side, but they are great leftovers for any day of the week.
Why you’ll love it!
- They are super easy to make!
- These scalloped potatoes are ooey-gooey and cheesy.
- Scalloped potatoes are a dish everyone likes.
- Russet potatoes: russet potatoes work well for scalloped potatoes because they are high in starch and help create a thick and creamy cheese sauce. A few other types of potatoes can be used. Just be sure the potatoes are sliced to the same thickness.
- Butter: the base of the cheese sauce is a bit of butter.
- Flour: the flour helps to thicken the cheese sauce.
- Whipping cream: the whipping cream makes a rich sauce. You can also use whole milk or 2% milk.
- Hot sauce: a bit of hot sauce adds just the right bite to the cheese sauce.
- Cheddar cheese: you can use mild cheddar cheese or sharp cheddar cheese. Freshly shredded cheese is best.
How to Make Cheesy Scalloped Potatoes
- Slice + soak the potatoes: Slice the potatoes with a sharp knife or a mandoline. Place the potatoes in a bowl and cover them with cold water. Let the potatoes soak for 15 minutes.
- Prepare the cheese sauce: Create a roux by melting butter in a pot and then add the flour to the butter and whisk the ingredients together. Slowly pour the cream into the pot and whisk all the ingredients together to thicken. Remove the pot from the heat and add the salt, pepper, paprika, hot sauce, and cheese. Stir until smooth.
- Layer the potatoes and cheese sauce: Layer the sliced potatoes in the casserole dish and cover the potatoes with the cheese sauce. Smooth the cheese sauce over the top of the potatoes.
- Bake: Cover the potatoes and bake them for 1 hour. After 1 hour, remove the cover and bake for an additional 30 minutes. Remove the potatoes from the oven and let the potatoes rest for 10 minutes before serving.
Cheddar Cheese Recipes
Looking for more recipes with cheddar cheese? Check out our cheesy collection of cheddar cheese recipes.
Top Tips for Perfect Scalloped Potatoes
The easiest way to get uniform slices of potato is to use a mandolin. Our favorite mandoline is this Kyocera mandoline.
The spice level is determined by the type of hot sauce you use.
Feel free to change up what type of cheese you use. Pepper jack cheese, white cheddar, or a mixture of a few kinds of cheese would be delicious.
Allow the top of the scalloped potatoes to become crispy and brown, it makes the dish.
Scalloped potatoes are made with thinly sliced potatoes and a cheesy cream sauce. Au gratin potatoes are made with layers of potatoes and cheese.
Potatoes will cook faster if they are covered. Cover the scalloped potatoes for most of the bake and uncover the potatoes to get the top nice and golden brown.
Using fresh cream or milk always helps. We also used russet potatoes that are high in starch so they help to thicken the sauce of the scalloped potatoes rather than a lower starch potato which doesn’t aid in thickening the dairy, which can cause curdling.
Let the scalloped potatoes cool completely and then store them in an airtight container for up to 5 days in the refrigerator.
Reheat: Transfer the scalloped potatoes to an oven-safe container and then bake them at 350ºF until warm and gooey.
Cheesy Scalloped Potatoes
- 4 large russet potatoes peeled and sliced about ⅛ inch thick (~ 5-6 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups heavy whipping cream
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 tablespoon Frank’s red hot sauce
- 16 oz. shredded cheddar cheese ~4 cups
- Preheat the oven to 400℉. Spray an 8×8-inch casserole dish with cooking spray and set aside.
- Soak the sliced potatoes in cold water for 15 minutes.
- While the potatoes are soaking, start the sauce. Heat a pan over medium/high heat and add the butter and flour. Whisk together to form a paste and cook for 1 minute.
- Add the heavy whipping cream to the pan and whisking vigorously to combine and stop any lumps from forming. Cook for up to 2 minutes while the cream thickens.
- Remove thickened cream from heat and add the salt, pepper, paprika, hot sauce, and cheddar cheese. Stir together until the cheese is melted and a silky sauce has formed.
- Drain the potatoes and place stacked and staggered (like falling dominos) in the casserole dish. Pour the cheese sauce over the potatoes and cover with foil.
- Bake for 1 hour. Remove foil from the top of the dish and bake for another 30 minutes. Allow the potatoes to rest for 10 minutes before serving.
Tips & Notes
- The hot sauce can be eliminated if you do not want a spicy kick.
- We used russet potatoes. Other potatoes can be subbed, but size and type can vary cooking times