Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cheesy Scalloped Potato Side Dish
Thinly sliced potatoes baked in a creamy blanket of cheddar and Parmesan until bubbly and golden.
Contains common allergens
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Instructions
4 steps- 1
Preheat the oven to 350°F (175°C) and lightly grease a large casserole dish.
- 2
Layer the sliced potatoes in the dish, sprinkling each layer with a little flour, salt, and pepper, and pouring some of the half-and-half over as you go. Repeat to build several layers.
- 3
Top the assembled layers with the shredded cheddar, grated Parmesan, and a dusting of paprika.
- 4
Bake uncovered for about 1 1/2 hours, until the potatoes are fork-tender and the top is golden and bubbly. Let rest for a few minutes before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving360
Calories
15 g
Protein
32 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Scalloped potatoes are a classic of European and North American home cooking, where thin potato slices are layered with a seasoned dairy sauce and baked slowly until tender. The cheesy version adds melted cheese to each layer, blurring the line with its cousin the gratin. It earned a permanent place at holiday tables because it is rich, make-ahead friendly, and turns humble potatoes into something celebratory.
Listahan note
This version builds a quick cheese sauce first rather than relying on the potatoes to thicken plain cream, which guarantees a smooth, evenly seasoned result every layer.
Technique cues
- Slice the potatoes thin and even, ideally with a mandoline, so they all reach tenderness at the same moment.
- Warm the milk or cream before building the sauce so it thickens smoothly instead of curdling against cold starch.
- Cover the dish for the first half of baking to steam the potatoes soft, then uncover to brown the top.
Kitchen flow
- Parallel prep
- Make the cheese sauce while the sliced potatoes soak so assembly is just layering and pouring.
- Make-ahead
- Assemble fully a day ahead and refrigerate; bake straight from cold with extra time and a foil cover.
- Leftover move
- Crisp leftover slices in a hot skillet for a potato hash, or fold into a frittata.
- Cleanup rhythm
- Soak the baking dish in hot soapy water immediately, since cooked-on cheese is far easier to lift while warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Russet or Yukon Gold potatoes
the structure
Purpose: Their starch helps the layers set and absorb the sauce.
Handling: Peel and slice an eighth of an inch thick, keeping slices in water until ready to prevent browning.
Adaptation: Yukon Golds hold together better; russets break down softer and starchier.
Whole milk or cream
sauce base
Purpose: It carries the cheese and bakes into the silky binder around the potatoes.
Handling: Warm gently and whisk into a butter-and-flour roux to thicken.
Adaptation: Half-and-half splits the difference, or unsweetened oat milk for a dairy-free roux.
Sharp cheddar cheese
flavor and richness
Purpose: It melts into the sauce and browns on top for the signature cheesy crust.
Handling: Grate from a block, since pre-shredded cheese has anti-caking starch that can grain the sauce.
Adaptation: Gruyere or a cheddar-Gruyere mix gives a nuttier, more refined flavor.
Butter and flour
thickener
Purpose: Together they make the roux that keeps the sauce from breaking in the oven.
Handling: Cook the flour in the butter for a minute before adding milk to lose the raw taste.
Adaptation: A cornstarch slurry works gluten-free, whisked into the warm milk.
Garlic
aromatic depth
Purpose: It infuses the sauce with a savory background note.
Handling: Mince fine or grate and soften briefly in the butter before the roux.
Adaptation: A pinch of garlic powder works in a pinch, or skip for a plainer dish.
Technique notes
- Rest the baked dish ten minutes before serving so the sauce sets and slices hold their shape instead of running.
- Press the potatoes down so they sit just below the sauce line, keeping exposed edges from drying out.
- A grating of nutmeg into the cheese sauce adds a subtle warmth that flatters the dairy.
Ingredient swaps
- Gluten-free direction
- Thicken the sauce with a cornstarch slurry instead of a flour roux.
- Dairy-free option
- Use unsweetened oat milk, vegan butter, and a melting plant-based cheese for the layers.
- Lighter direction
- Use whole milk instead of cream and a sharp cheese so a little goes a long way.
Serve alongside
- Roasted ham or a holiday roast
- Garlicky green beans
- A bright arugula salad to cut the richness
- A buttery Chardonnay
- Sparkling apple cider
- Iced water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to four days.
- Reheat covered in a 325F oven or microwave individual portions until hot, adding a splash of milk if dry.
- Freezing is possible but the sauce can grain; thaw overnight and reheat gently while stirring the edges in.
Equipment
- A mandoline or sharp knife for thin even slices
- A saucepan and whisk for the cheese sauce
- A shallow baking dish for maximum browned surface
Make this household-aware
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Plan it in Listahan
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