Easy Scalloped Potatoes – Creamy, Cheesy & Homemade

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Pulling easy scalloped potatoes out of the oven feels a little like winning at dinner — those silky layers, all tucked into a creamy, melty sauce, quietly promising that no one will leave the table disappointed. It’s comfort food with just the right amount of attitude.

This recipe is my kind of kitchen victory: real ingredients, simple steps, and a flavor payoff that tastes far fancier than the effort it takes. You don’t need tricks or trends here — just potatoes behaving beautifully.

Stick with me until the end of this post. By the time you’re done, you’ll know exactly how to make this dish your new “everyone asks for seconds” side.

Why You’ll Love It

• Creamy, cheesy layers that bake into pure comfort.
• Uses simple ingredients you probably already have.
• A side dish that works for weeknights, holidays, and dinner parties.
• Easy to prep and even easier to bake.
• Balanced flavor without feeling heavy or overwhelming.

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Difficulty: Easy
• Flavor Profile: Creamy, savory, lightly garlicky, cheesy
• Why It Works: The cheese melts into the warm cream without boiling, coating every slice with silky richness.

What You’ll Need for these Scalloped Potatoes

Ingredients

• 1 cup freshly grated cheddar cheese (100 g)
• 1 cup freshly grated Parmesan cheese (90 g)
• 1 cup freshly grated Mozzarella (110 g)
• 4 medium Russet or Yukon Gold potatoes, thinly sliced (about 900 g)
• 1 tablespoon butter (14 g)
• 1 clove garlic, minced
• 1 cup heavy cream (240 ml)
• Salt and pepper to taste

Tools & Equipment

• Mandoline slicer
• Foil
• Cheese grater

Prep & Cook

Step 01

For these Scalloped Potatoes, preheat your oven to 350°F (175°C) and let it warm up for about 5 minutes.

Melt the butter in a saucepan over medium-low heat. Add the garlic and let it soften. Pour in the heavy cream and season lightly with salt and pepper. Don’t let the mixture boil.

Step 02

Stir in ¾ of each cheese — cheddar, Parmesan, and mozzarella. No melting or boiling needed; the warmth is enough to blend the flavors.

Step 03

Grease your casserole dish with a bit of butter. Layer the potato slices, adding spoonfuls of the warm cheese mixture between each layer. Build as many layers as your dish allows.

Step 04

Add the remaining cheese on top, cover with foil, and bake for 40 minutes. Remove the foil and bake for 25 minutes or until golden and tender.

Step 05

Let the dish rest for 10 minutes before serving so the layers settle beautifully.

Secrets from Our Kitchen to Yours

• Freshly grated cheese melts far better than pre-shredded.
• Yukon Gold potatoes give a creamier texture; Russets give sharper layers.
• Even slices ensure every bite cooks at the same speed.
• Resting time is essential for a silky texture.

Serving Suggestions

• Oven-Roasted Tri-Tip
• Filet Mignon Beef Bites
• Quick Honey-Glazed Salmon

Put Your Spin on It

• Make it extra cheesy: Swap mozzarella for Gruyère for a deeper, nutty flavor.
• Add herbs: A sprinkle of thyme or rosemary pairs beautifully with the creamy sauce.
• Try a smoky version: Add a touch of smoked paprika between the layers.
• Make it golden-crispy: Mix a little Parmesan with breadcrumbs and add it for the last 10 minutes of baking.

Tasty Thoughts

There’s a quiet confidence to this Scalloped Potatoes that I really enjoy — no drama, no effort to impress, just layers that melt into each other and turn into something comforting and undeniably satisfying. It’s the kind of side that holds its own without making a big announcement. When you make it, take that first scoop slowly… the way the top gives way to the creamy layers underneath is its own little reward. I have a feeling you’ll want to make it again long before the dish even cools.

Common Questions

Can I make these scalloped potatoes ahead of time?
Yes — assemble, cover, refrigerate up to 24 hours, then bake.

Can I slice the potatoes the day before?
Yes, but keep them submerged in cold water to prevent browning, then pat dry before layering.

What’s the best way to reheat leftovers?
Warm in the oven so the layers stay creamy and not soggy.

Can I freeze scalloped potatoes?
You can, but dairy-based dishes sometimes lose texture. Fresh is best.

Nutrition Note

Curious about calories or carbs for these scalloped potatoes? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to consult a registered nutritionist.

Keep Cooking With Us

If you liked these scalloped potatoes, try these other recipes next and let us know in the comments how your potatoes turned out. We’d love to know.

• Baked Pork Tenderloin
• Eye of Round Roast
• Stuffed Pork Loin with Ham, Cheddar & Cranberries

Happy Cooking!
🧡Mary and Fabi