Simple. Cheesy. Cozy. The perfect side dish.
👨🍳 Servings:
6 servings
⏱ Total Time:
1 hour 15 minutes (15 minutes prep + 1 hour bake)
🧡 Why I Love This Recipe
This recipe is pure comfort. It’s one of those dishes that brings people together—no one can resist that creamy, cheesy, golden top. Every time I pull this out of the oven, it feels like a hug in a baking dish.
I love it because it’s simple, but it feels special. It’s the kind of thing you make when you want something hearty and homemade without stressing in the kitchen.
I’ve served this for holiday dinners, weekend gatherings, and even just a regular Tuesday—and it always disappears.
This is one of those recipes you’ll end up memorizing because you’ll make it again and again. It’s cozy food that never goes out of style.
🛒 What You’ll Need
- 6 medium russet potatoes, peeled and sliced 1/8-inch thin
- 2 tablespoons unsalted butter
- 1½ cups heavy cream
- 2 cups shredded sharp cheddar cheese (divided)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
🔪 Tools You’ll Need
- Mandoline slicer or sharp knife
- 9×13″ baking dish
- Medium saucepan
- Whisk or spoon
- Measuring spoons
- Aluminum foil
🧠 Why This Recipe Works
Thin potato slices release starch that naturally thickens the cream while baking. Heavy cream holds everything together without needing flour, and shredded cheddar brings that perfect melt and savory depth. The layering makes sure every bite has flavor and texture.
🍽 Step-by-Step Instructions (With Measurements)
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C) so it’s ready to go.
Step 2: Slice the potatoes
Peel and thinly slice 6 medium russet potatoes to about 1/8 inch thick. A mandoline makes it quick and even, but a sharp knife works too.
Step 3: Make the cream sauce
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted, whisk in 1½ cups heavy cream, then stir in 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Warm it just until the mixture is smooth and steamy, about 2–3 minutes.
Step 4: Layer the dish
Lightly grease a 9×13-inch baking dish. Place a layer using about 1/3 of the sliced potatoes, pour over 1/3 of the cream sauce (about ½ cup), and sprinkle 2/3 cup shredded sharp cheddar cheese on top. Repeat this two more times with the remaining potatoes, sauce, and cheese, ending with cheese on top.
Step 5: Cover and bake
Cover the dish tightly with foil and place in the oven. Bake for 40 minutes to let the potatoes cook through.
Step 6: Bake uncovered until golden
Remove the foil and bake uncovered for 20–25 more minutes, until the cheese is bubbly and golden with crispy edges.
Step 7: Let it rest and serve
Remove from the oven and let it rest for 10 minutes before serving. This gives the sauce time to set and makes serving easier.
🥡 Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave individual servings. The flavors deepen overnight!
💡 Pro Tips
- Use a mandoline for quick, even slicing—1/8 inch is the sweet spot.
- Taste the cream sauce before layering to check seasoning.
- Use freshly shredded cheddar for the best melt and flavor.
- Resting after baking is key for thick, creamy layers.
- For crispier top, broil for 2 minutes at the end.
🔁 Substitutions & Variations
- Use Gruyère or Monterey Jack instead of cheddar
- Swap in half-and-half for a slightly lighter version
- Add 1 cup chopped cooked bacon or ham between layers
- Use Yukon Gold potatoes for a buttery texture
- Stir 2 minced garlic cloves into the cream sauce for more flavor
⏳ Make Ahead Tips
- Slice potatoes ahead and store in cold water in the fridge for up to 12 hours—dry well before using.
- Fully assemble the dish (unbaked), cover, and refrigerate up to 6 hours in advance. Add 5–10 minutes to bake time.
🍴 Meal Plan Ideas
- Main Dish: Meatloaf, baked chicken, roast pork, glazed ham
- Veggies: Roasted carrots, sautéed green beans, salad with vinaigrette
- Extras: Garlic bread, biscuits, or dinner rolls
❌ Common Mistakes
- Slicing too thick – causes uneven cooking
- Using pre-shredded cheese – melts poorly due to added starch
- Not seasoning enough – leads to bland potatoes
- Skipping the rest – sauce won’t set properly
🧂 What to Serve With
- Roasted or grilled chicken
- Glazed ham
- Crispy pork chops
- Garlic green beans
- Mixed greens salad
❓ FAQ
Can I make this dairy-free?
You can try oat cream and plant-based cheese, but the texture and flavor will be different.
Can I freeze it?
Freeze only after baking. Wrap tightly and reheat in the oven. Texture may soften.
Do I have to peel the potatoes?
Nope! Leave the skins on if you like it rustic.
Can I add meat?
Totally—try 1 cup of chopped ham or crumbled bacon in the layers.
🥰 You’re Ready to Bake
That’s everything you need to make these creamy, cheesy, golden scalloped potatoes. They’re the kind of side dish that makes people sneak seconds and ask for the recipe. Try them for Sunday dinner or bring them to a potluck—you’ll never have leftovers.
Let me know how yours turn out! Got a question or twist on the recipe? Leave a comment—I’d love to hear it.