Cheesy scalloped potatoes are a classic comfort-food side dish, and this Southern version delivers tender sliced potatoes baked in a rich, homemade cheese sauce that's creamy, cozy, and completely irresistible.
If you're looking for easy cheesy scalloped potatoes that work for holidays, Sunday supper, or a simple family dinner, this recipe has stood the test of time for a reason.
Quick Look at The Recipe
These easy Southern cheesy scalloped potatoes are made from scratch with thinly sliced russet potatoes and a simple cheddar béchamel. No canned soup, no shortcuts, just pure comfort food.
Ready in: about 1 hour 15 minutes | Serves: 6-8 | Difficulty: Easy | Make-ahead friendly
Featured Comment
Simply delicious. I always appreciate a recipe that uses ingredients I am likely to have on hand. With ham and pole beans, it was the perfect southern meal! – Susan
Jump to:
- Quick Look at The Recipe
- Why You'll Love This Recipe
- Main Ingredient Notes and Easy Substitutions
- Recipe Variations and Twists
- How to Make Easy Southern Cheesy Scalloped Potatoes
- Serving Ideas
- Recipe FAQs
- Tips for Perfect Results Every time
- More Reader Favorite Potato Recipes You Might Also Love
- Join the conversation
- Recipe:
Why You'll Love This Recipe
- Creamy, cheesy scalloped potatoes made entirely from scratch; this is a recipe I've been making for decades and still turn to again and again for family dinners and holidays.
- Simple pantry ingredients, no condensed soup needed.
- Like my recipes for Parmesan Potatoes Au Gratin, Blue Cheese Potatoes Au Gratin, and Au Gratin Potatoes and Ham, it works beautifully for everything from potlucks and special occasions to busy weeknight dinners.
- Flexible: peel the potatoes or don't (I don’t), swap cheeses, make ahead
- Like my Southern Potato Salad, it’s a reliable, reader‑favorite side dish that pairs with almost anything.
Main Ingredient Notes and Easy Substitutions
See the recipe card for full information on ingredients and quantities.
- Potatoes: Russet or Idaho potatoes are ideal for scalloped potatoes because their higher starch content helps thicken the sauce naturally. Yukon Golds will work, but the sauce won't be quite as creamy. Avoid waxy potatoes like red or new potatoes.
- Cheese: Sharp cheddar is my favorite, but Gruyère, Monterey Jack, or a Mexican cheese blend also melts well. Stick with cheeses that melt smoothly.
- Milk: Whole milk creates the richest béchamel. You can use 2%, but the sauce will be slightly thinner.
- Nutmeg: Just a pinch enhances the cheese sauce without tasting like spice; this is a classic béchamel trick and worth including.
Recipe Variations and Twists
- Scalloped potatoes au gratin: Add a light breadcrumb topping during the last 15 minutes of baking.
- Extra-cheesy version: Increase the cheddar by a quarter cup and sprinkle a little between the layers.
- Ham and potatoes: A match made in heaven. Check out my posts for Crock Pot Scalloped Potatoes and Ham and Au Gratin Potatoes and Ham, made by adding diced cooked ham between layers for a hearty casserole.
- Herb lovers: Add fresh thyme or chives to the sauce for subtle flavor.
How to Make Easy Southern Cheesy Scalloped Potatoes
This is a summary of the steps; the complete directions are in the recipe card below.
- Preheat the oven to 350°F and thinly slice the potatoes (about ⅛-1/4 inch thick). A mandolin works best for this.
- Melt the butter in a medium skillet over medium‑low heat. Add the garlic and cook for about 30 seconds.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk until smooth. Add salt, red pepper, and nutmeg.
- Bring the sauce to a gentle boil, then reduce the heat to low and stir in 1½ cups of the cheese until melted.
- Lightly grease a 2‑quart baking dish. Spread 1 cup of sauce on the bottom.
- Layer half of the potatoes over the sauce. Spoon half of the remaining sauce on top.
- Repeat with the remaining potatoes and sauce.
- Sprinkle the remaining cheddar and Parmesan over the top.
Cover and bake for 45 minutes. Uncover and bake 15-20 minutes more, until bubbly and fork‑tender.
Serving Ideas
Because these cheesy scalloped potatoes are rich and comforting, they pair best with simple mains such as bacon-wrapped chicken thighs, lemon-pepper chicken thighs, New York strip roast, roasted herb-crusted pork tenderloin, or baked holiday ham.
They're especially popular on Easter, Thanksgiving, and Christmas menus.
Recipe FAQs
Scalloped potatoes are traditionally baked in a creamy sauce, while au gratin potatoes usually include cheese and sometimes a breadcrumb topping. Today, the terms are often used interchangeably, especially for cheesy scalloped potatoes.
Yes. I recommend parboiling the sliced potatoes for about 5 minutes before assembling the dish. Raw potatoes can darken when exposed to air, and parboiling prevents discoloration and helps them bake evenly later. Assemble, cover, and refrigerate up to 24 hours.
Scalloped potatoes are usually undercooked when the slices are too thick or uneven. Slice potatoes ⅛-1/4 inch thick and keep the dish covered during most of the baking time so they soften fully.
Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 325°F oven, covered, until warmed through to prevent the sauce from drying out. If they look dry, add a few drops of water before reheating.
Freezing isn't recommended for scalloped potatoes. Cream-based sauces tend to separate after thawing, which affects both texture and appearance.
Tips for Perfect Results Every time
- After making this recipe so many times over the years, I've learned that evenly sliced potatoes matter more than almost anything else; uneven slices are the number one reason scalloped potatoes don't cook properly.
- If you're making this dish ahead, parboiling the potatoes not only speeds up baking but also prevents the potatoes from darkening while the casserole sits in the refrigerator.
- Don't rush the sauce; whisking slowly prevents lumps. If it seems too thick, add a bit more milk. If you have lumps, keep whisking.
- Cover while baking to ensure tender potatoes before browning.
- Let the dish rest 10 minutes before serving so the sauce sets slightly.
More Reader Favorite Potato Recipes You Might Also Love
I've never met a potato I didn't like, and over the years I've cooked them just about every way you can imagine. From mashed and smashed to scalloped and au gratin, potatoes have always been one of my go-to side dishes, especially for family dinners and holidays.
Need more potato inspiration? Here is a link to all of my side dish recipes.
Join the conversation
If you make these easy Southern cheesy scalloped potatoes, I'd love to hear how they turned out. Leave a star rating and comment; it truly helps other readers and makes my day.
G&P Wisdom
Good scalloped potatoes don't need shortcuts, just patience, good cheese, and a little Southern know‑how.
Southern Comfort Food Made Simple and Shareable
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair, simple, flavorful, and perfect to share with family and friends.
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Easy Southern Cheesy Scalloped Potatoes
Ingredients
- 4 cups thinly sliced potatoes, peeled or unpeeled (about 4 medium-size russet or Idaho potatoes)
- 3 tablespoons unsalted butter
- 1 clove garlic, minced finely or grated
- ¼ teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 teaspoon kosher salt
- 1 pinch ground red pepper
- 2 cups grated sharp cheddar cheese, divided
- ¼ cup Parmesan cheese grated
- ⅛ teaspoon paprika, optional
Instructions
- Gather your ingredients, slice the potatoes, and preheat your oven to 350°F.
- Melt butter in a medium-size skillet over medium-low heat. Add garlic and cook for about 30 seconds. Then, add the flour and whisk until smooth. Cook for about one minute, whisking constantly.
- Continue whisking and slowly add the milk. Keep whisking until the mixture is smooth and lump-free. Add the salt, red pepper and nutmeg.
- When the mixture comes to a boil and thickens, reduce the heat to low and add one and one-half cups of cheese. Once the cheese has melted, remove the skillet from the heat and set aside.
- Spray a two-quart baking dish with non-stick cooking spray. Add one cup of the sauce and spread out evenly on the bottom of the dish. Place half of the sliced potatoes on top of the sauce and spread them out evenly.
- Pour half of the remaining cheese sauce over the potatoes and distribute evenly.
- Repeat with the remaining potato slices and the rest of the cheese sauce.
- Sprinkle the remaining cheddar cheese evenly over the top and add the parmesan cheese.
- Cover the dish with a lid or aluminum foil and bake for 45 minutes. Uncover and bake for another 15-20 minutes. Test the potatoes for doneness by piercing them with a fork, which should slide in easily. If the potatoes are not tender, bake them for a few more minutes.
- Optional, top with a small pinch of paprika for color. Serve immediately.
Bluey H
Love your recipe, very close to the Southern one my Mobile, Alabama mom Dovie Joanna made. She didn’t put cheese in the sauce, just on top. I’m sure that’s because her original recipe didn’t call for it and she didn’t tend to make changes. I don’t have that problem! However, since I live at 7200 feet, even though I used the mandolin and parboiled the taters for 12 minutes, it still took the whole casserole another hour to cook. Next time I’ll parboil them until basically tender, THEN put it together. Absolutely delicious! We had Easter ham and steamed asparagus with butter and lemon pepper. And rolls. YUMMY.
Sharon Rigsby
I’m so glad you enjoyed the potato salad. I’m from Pensacola, so we were neighbors in a sense… I don’t have any experience cooking at high altitudes so I’m glad you were able to figure out a fix!
All the best,
Sharon
Susan Barnes
Simply delicious. I always appreciate a recipe that only requires ingredients that I am likely to have on hand. With ham and pole beans, it was the perfect southern meal!
Gritsandpinecones
Hey Susan, I’m so glad you enjoyed it! It’s one of my favorites too!
All my best!
Sharon
LeighAnn Watson
I made this for Easter and it was delicious! This was the first time I made scalloped potatoes (not out the box lol) and it was so easy and they turned out great! I even had the pleasure of making this for the blogger herself. Thanks Sharon for having a great and easy recipe for me to make!
Gritsandpinecones
Hey LeighAnn, you did a great job and they were absolutely delicious as was the entire dinner! Thank you so much for having us!
Love, Sharon