This classic side dish combines thinly sliced potatoes with a homemade, creamy cheese sauce for irresistibly cheesy scalloped potatoes. Rich, comforting, and simple to prepare, these potatoes make an excellent holiday side or a cozy weeknight accompaniment. Finish with a sprinkle of fresh thyme for a bright, aromatic touch.
Potatoes and cheese are a fail-safe pairing that always gets devoured first. These scalloped potatoes are baked until golden and bubbly, with tender potato slices soaked in a thick, flavorful cheese sauce. The recipe is straightforward: slice the potatoes uniformly, prepare a savory sauce on the stovetop, layer everything in a casserole dish, and bake to a beautiful, bubbling finish.
The cheese sauce in this version is enriched with plain Greek yogurt for a pleasant tang and silky texture, but you can substitute cream cheese if you prefer a richer result. Both variations produce delicious, cheesy scalloped potatoes, so choose the option that best suits your taste.
What You Need for Cheesy Scalloped Potatoes
This recipe has two main components: the potatoes themselves and the homemade cheese sauce. You’ll also add a final sprinkle of parmesan for a golden topping. Below are the essentials you’ll need.
Potatoes
Yukon Gold potatoes are ideal for scalloped potatoes thanks to their buttery texture and ability to hold shape while becoming tender. You can leave the skins on for extra texture or peel them for a smoother presentation.
For uniform, even slices, a mandoline works best and speeds up the process. If you don’t have a mandoline, use a very sharp knife and take your time to slice rounds of roughly equal thickness (about 1/8 inch) so they cook evenly.
Cheese Sauce
The homemade cheese sauce is the heart of this dish. It’s made from milk, sharp cheddar, and Greek yogurt for creaminess and a touch of tang. A simple roux—olive oil, garlic, onion, flour—creates a stable base that thickens the sauce and helps it cling to the potatoes. Season with garlic powder and a little broth to boost flavor.
Variations of Cheesy Scalloped Potatoes
This recipe is adaptable—add ingredients to make it heartier or more flavorful. Popular variations include:
- Cooked Italian sausage scattered between the layers for a savory meat addition.
- Crispy bacon bits sprinkled on top just before serving for extra smoky flavor.
- Sautéed peppers and onions folded into the layers for a colorful, vegetable-forward twist.
FAQ
Arrange the slices so the cheese sauce can get between as many potato rounds as possible. You can line them into tidy rows and separate them slightly as you pour the sauce, or pile them in layers and alternate with spoonfuls of sauce. The goal is to ensure each slice gets coated.
Traditionally, scalloped potatoes are made with a creamy white sauce (a roux-based sauce), while au gratin potatoes emphasize layers of cheese baked until bubbly. This recipe blends the two approaches—using a creamy, roux-thickened sauce and extra cheese for a very cheesy scalloped potato.
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Healthy Thanksgiving Recipes
If you’re planning a holiday menu and want other healthy side dishes, browse our curated collection of Thanksgiving recipes to complement these cheesy scalloped potatoes.
Storage
After baking, allow the scalloped potatoes to cool completely, then store them in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or reheat the entire dish in a moderate oven until heated through.
Note: Freezing is not recommended. The texture of the potatoes and the sauce can become grainy and less appealing after freezing and thawing. These potatoes are best served fresh or reheated from refrigerated leftovers.
Make-Ahead Instructions
You can prepare this dish ahead of time. Assemble through the step where you pour the cheese sauce over the sliced potatoes, cover the casserole, and refrigerate for up to 3 days. When ready to bake, return the covered dish to the oven; you may need to add a few extra minutes to the initial baking time since the dish will be cold from the refrigerator.
More of our Favorite…
Holiday Side Dishes
- Mashed Sweet Potatoes
- From-Scratch Cornbread Dressing
- Roasted Brussels Sprouts with Bacon
- Crockpot Mashed Potatoes
- Healthy Green Bean Casserole
Serving Suggestions
These scalloped potatoes pair well with roasted meats and holiday mains. Serve alongside roasted turkey, baked ham, or a simply roasted chicken. They also make a satisfying addition to weeknight dinners when you want a comforting side. Garnish with fresh thyme or chopped parsley before serving for a bright finish.
Cheesy Scalloped Potatoes
Rich, creamy scalloped potatoes made with a homemade cheddar sauce and finished with parmesan and fresh thyme. Makes a great holiday side or comforting family meal.
Rating: 4.67 from 3 votes
Prep: 25 mins | Cook: 1 hr | Total: 1 hr 25 mins | Servings: 10
Ingredients
- 4–5 lbs. Yukon gold potatoes, rinsed
- 4 tablespoons olive oil, divided
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, divided
- 1/2 medium white onion, minced
- 1/3 cup white whole wheat flour
- 2 cups milk (2% preferred)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup broth (vegetable or chicken)
- 1 teaspoon garlic powder
- 1/2 cup nonfat Greek yogurt (or cream cheese, if preferred)
- 1 cup shredded parmesan cheese
- Fresh thyme sprigs, for serving
Instructions
- Preheat the oven to 375ºF. Lightly grease a 9×13-inch casserole dish and set aside.
- Using a mandoline or a sharp knife, slice each potato into 1/8-inch rounds. Set the slices aside while you prepare the sauce.
- Make the cheese sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the minced onion and 1/4 teaspoon salt; sauté for about 3 minutes until the onion softens. Add the garlic and cook 2–3 more minutes until the onion begins to brown.
- Add the remaining 3 tablespoons of olive oil and let it warm for about 30 seconds. Stir in the flour and whisk to form a paste with the oil, onion, and garlic.
- While whisking constantly, slowly pour in the milk. Continue to cook over medium heat, whisking, until the mixture thickens into a smooth sauce.
- Remove the pan from the heat and add the shredded cheddar, whisking until melted. Stir in the broth, garlic powder, and Greek yogurt until evenly combined and smooth.
- Assemble the dish: Spread about 1/2 cup of the cheese sauce across the bottom of the prepared casserole dish. Arrange potato slices into three tightly packed rows or create overlapping layers across the pan.
- Carefully pour the remaining cheese sauce over the potatoes, working it between the slices as much as possible so each round gets coated. Use a fork or knife to gently separate layers and guide sauce between them—this step takes a bit of patience but yields the best results.
- Cover the dish with foil and bake at 375ºF for 30 minutes. Remove the foil, scrape down the sides, then return the covered dish to the oven and bake for an additional 15 minutes.
- Remove from the oven and evenly sprinkle the parmesan cheese over the top. Increase the oven temperature to 450ºF and return the uncovered dish to the oven for 5 minutes, or until the parmesan begins to brown lightly.
- Garnish with fresh thyme sprigs and let the potatoes rest at least 5 minutes before serving so the sauce can set and thicken.
Tips & Notes
- Storage: Cool completely, then refrigerate in an airtight container for up to 5 days. Reheat portions in the microwave or the whole dish in the oven.
- Make Ahead: Assemble through pouring the cheese sauce over the potatoes, cover, and refrigerate up to 3 days. Add a few extra minutes to the baking time if the dish goes into the oven cold.
- Mandoline: A mandoline ensures consistent slices and even cooking, but a sharp knife will work if you slice carefully.
Nutrition
Calories: 359 kcal, Carbohydrates: 22 g, Protein: 10 g, Fat: 12 g, Fiber: 1 g, Sugar: 4 g
Nutrition information is an approximation.
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