Homemade Scalloped Potatoes come out perfectly tender, cheesy, and creamy with every bite. This old-fashioned comfort food is simple to make and always gets a warm welcome at the dinner table.
These cheesy scalloped potatoes remind me of special Sunday dinners growing up, especially when served with something hearty like my mini meatloaf muffins. It's a cozy side dish that's just as good for a weeknight as it is for a holiday.
Why You'll Love Homemade Scalloped Potatoes
Budget friendly: all ingredients are easy to find and likely already in your kitchen pantry.
Creamy, cheesy comfort: layers of buttery potatoes and melty cheddar make it extra satisfying.
Perfect for any occasion: it goes just as well with meatloaf or air fryer rotisserie chicken as it does on a holiday table.
Key Ingredients
Potatoes: russets or Yukon golds work best. They slice easily and become perfectly tender.
Onions: adds flavor and a little bite to balance the richness.
All-purpose flour: helps thicken the milk into a smooth sauce.
Milk (2%): creates a creamy base for the casserole without needing heavy cream.
Butter: adds richness and helps the sauce thicken.
Cheddar cheese: melts beautifully on top for that golden, bubbly finish.
Ingredient Substitutions
Swap cheddar for Swiss or Monterey Jack for a different flavor.
Use half and half instead of 2% milk for a richer sauce.
Replace the onion with shallots or leeks.
Recipe Variations
Add cooked ham for a main dish version.
Stir in garlic powder or paprika for extra flavor.
Top with breadcrumbs during the last 10 minutes for a crunchy finish.
Top Tips
- Slice potatoes evenly for cooking. A mandoline makes it quick and consistent in size.
- Heat the milk before pouring over the layers. This helps the sauce start thickening right away.
- Let the casserole rest after baking so the sauce sets and isn't runny.
Storage and Reheating
To store: cover leftovers and refrigerate for up to 4 days.
To reheat: bake covered at 350 degrees F until warmed through.
Serve With...
These cheesy scalloped potatoes pair well with my Firemen's Field Day Grilled Chicken, Dill Pickle Meatloaf, or Air Fryer Ribeye Steak.
More Potato Recipes
If you enjoy this scalloped potato recipe, you'll also want to try these recipes below!
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📖 Recipe
Homemade Scalloped Potatoes
Equipment
- Mandoline
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Ingredients
- 5 medium potatoes , scrubbed clean and sliced ¼" thick
- 1 cup chopped onion
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups 2% milk
- 3 tablespoons butter , cubed
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped parsley , (optional)
Instructions
- Preheat the oven to 375°F.
- Coat the bottoms and sides of an 8x8 baking dish with non-stick cooking spray.
- Lay 1 cup of the potatoes on the bottom of the pan, then sprinkle with ⅓ cup of the onions, 1 teaspoon of flour, salt, and pepper. Repeat the layers 2 more times with the remaining potatoes, onions, flour, salt, and pepper (flour should be the last on the top layer.)
- Top the casserole with the butter cubes.
- Heat the milk in a small saucepan over medium high heat until hot. Pour the milk over the casserole. Top with the cheese.
- Cover the casserole with aluminum foil (or casserole lid) and bake for 50 minutes.
- Remove the cover from the scalloped potatoes and bake 15 minutes, until the cheese bubbles and is golden brown.
- Remove the casserole from the oven and let stand for 20 minutes, or until the sauce thickens.
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