Easy Cheesy Scalloped Potatoes

The kids were arguing over whose turn it was to lick the spoon while I carefully layered the potatoes, feeling like I was wrapping each slice in a warm hug. In the first 100 words of this post I want to share one simple truth: Easy Cheesy Scalloped Potatoes became my go-to for family dinners because it’s comforting, forgiving, and somehow both elegant and homey at once.

This dish is the kind of recipe you make when you want everyone gathered around the table, when you want plates scraped clean, and when you crave that silky, cheesy goodness that hugs your taste buds. If you love rich, creamy sides, you might also enjoy my take on cheesy mashed potatoes for nights when you need something mashable and dreamy. Pull up a chair. I’ll walk you through the whole thing, step by step, with little kitchen notes I wish someone had told me the first time I made it.

Kitchen Essentials You’ll Need

No-fuss tools make this recipe so approachable. You do not need special equipment to get great results, just a few reliable kitchen basics that help you slice evenly, layer neatly, and bake to bubbling perfection.

• A sharp chef’s knife or mandoline for thin, even potato slices.
• A medium-sized mixing bowl for whisking cream and aromatics.
• A 9×13-inch baking dish (or similar) to fit the layers snugly.
• Aluminum foil to cover while baking.
• An oven mitt, spatula, and a cheese grater if shredding your own cheese.

Having a mandoline helps speed things up and ensures uniform cooking, but a sharp knife works just fine. The 9×13 dish gives you that perfect ratio of cheesy surface to creamy interior. I use a rubber spatula to scrape every last drop of cream from the bowl — it’s worth it.

Why You’ll Love This Easy Cheesy Scalloped Potatoes

This recipe is the culinary equivalent of a warm blanket on a chilly evening. It offers something for everyone, whether you’re feeding picky kids, busy partners, or guests who appreciate a nostalgic, comforting side. The layers of thinly sliced potatoes bathe in a rich cream that slowly reduces as it bakes, leaving them tender but still holding a gentle bite. The melted cheese creates strings of joy with every scoop, while the Parmesan gives a salty, toasty finish on top.

Here are some reasons this dish will become a favorite:

• Comfort in every forkful: creamy, cheesy, and soothing.
• Simple ingredients: pantry-friendly and easy to source.
• Versatile: it pairs beautifully with roasted meats, holiday mains, or a simple weekday roast chicken.
• Crowd-pleaser: it’s elegant enough for guests, but familiar enough for kids.

You’ll notice a gentle aroma of garlic and cream as it cooks. The top turns golden and slightly crisp while the layers below remain luxuriously soft. It’s one of those dishes that makes the whole table feel relaxed and together, and it’s forgiving if your slices aren’t perfect. That’s the kind of cooking I adore — warm, effortless, and memorable.

Easy Cheesy Scalloped Potatoes Ingredients

4 large potatoes, thinly sliced, 2 cups heavy cream, 2 cups shredded cheese (cheddar or your choice), 1/2 cup grated Parmesan cheese, 2 cloves garlic, minced, Salt and pepper to taste, 1 tablespoon butter (for greasing the dish), Fresh herbs (optional, for garnish)

Beyond the ingredients listed above, I like to keep a few pantry staples on hand to round out the flavors: a small pinch of nutmeg for warmth, a splash of chicken broth if the cream needs lightening, or a thinly sliced onion tucked into the layers for sweetness. Using freshly minced garlic makes a huge difference. If you want to boost richness, swap half the cheddar for Gruyère. If you prefer a lighter version, try half-and-half instead of heavy cream, though texture will be slightly less indulgent.

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch or similarly sized baking dish, coating the bottom and sides so the potatoes won’t stick and the edges brown nicely.
2. Arrange half of the thinly sliced potatoes in an even single layer in the dish. Overlapping slightly is fine. You want the slices to lie mostly flat so they cook uniformly and soak up the cream.
3. In a mixing bowl, whisk together the heavy cream, minced garlic, and a generous pinch of salt and pepper. The garlic should smell bright and slightly sharp when mixed. Taste a tiny dab of the cream to check seasoning, remembering the cheese will add salt.
4. Pour half of the cream mixture evenly over the potato layer, so each slice glistens. Sprinkle half of the shredded cheese over the cream in an even blanket. You’ll see the cheese start to sink slightly into the cream.
5. Repeat the layering with the remaining potato slices, spreading them into another even layer. Pour the rest of the cream mixture over these potatoes, letting it cascade into the nooks. Scatter the remaining shredded cheese across the top layer.
6. Finish by sprinkling the grated Parmesan cheese over the entire surface. The Parmesan will add a toasty, umami crust as it bakes and turn a beautiful golden color.
7. Cover the dish tightly with aluminum foil and place it in the oven. Bake for 45 minutes. During this time the cream will bubble at the edges and the potatoes will soften as steam carries heat through the layers.
8. Remove the foil and continue baking for an additional 15 minutes or until the top is golden and bubbly and the interior is tender when pierced with a knife. Look for a toothpick to slide easily into the middle slices.
9. Let the dish rest for 10 to 15 minutes before serving. The cream will thicken slightly as it cools and the layers will set, making it easier to serve. Garnish with freshly chopped herbs if desired for color and a touch of brightness.

Fun Variations You Can Try

• Add caramelized onions between layers for a sweet, savory contrast.
• Fold in thinly sliced ham or cooked bacon for a meaty turn.
• Swap half the cheddar for Gruyère or fontina for a nuttier, more complex melt.
• For a lighter version, use half-and-half or a mix of milk and Greek yogurt, but watch for thinner sauce and adjust baking time.
• Give it a smoky twist with a pinch of smoked paprika or a few drops of liquid smoke.
• Make it vegetarian-friendly by adding thin slices of parsnip or turnip blended with the potatoes for extra depth.
• Spice it up with a scattering of crushed red pepper flakes or a teaspoon of Dijon mustard whisked into the cream for tang and bite.

These little changes let you tailor the recipe to the season, your pantry, or whatever you’re serving alongside the dish. I love adding ham when I want something hearty and caramelized onions when I need it to feel slightly fancier.

How I Love to Serve It

There’s something about a bubbling dish of scalloped potatoes that makes a table feel complete. I like to spoon it warm onto plates so each serving has a pleasing stack of layers with that golden top. Texturally, you’ll get the soft cream-soaked potatoes against the slightly crisped edges and the toasted Parmesan. Serve it next to roasted chicken, pork tenderloin, or a simple green salad to balance the richness.

A few serving ideas I reach for often:

• Pair with roast chicken and steamed green beans for a comforting weeknight dinner.
• Bring to holiday gatherings alongside glazed ham and roasted Brussels sprouts for a classic spread.
• For a cozy Sunday, serve with braised short ribs and a splash of pan juices over the top.

Keep dinner relaxed. I like to let the dish sit on the counter while the main finishes resting. It invites people to linger, to pass the spoon, to share warm conversation. And if there are leftovers, they reheat beautifully and keep tasting like a little memory of last night’s comfort.

Helpful Tips from My Kitchen

Use these little tricks to get the creamiest, most flavorful scalloped potatoes without sweating the small stuff. First, uniform slices are the secret to even cooking; a mandoline makes this effortless. If you’re slicing by hand, aim for about 1/8-inch thickness. Don’t rush the rest time after baking. The filling will firm up and slice more cleanly if given 10 to 15 minutes.

A few practical points I always follow:

• Pat the potato slices if they’re wet; excess moisture can dilute the cream.
• Taste and season the cream before pouring. Cheese adds salt, so be mindful.
• If you want a deeper flavor, sauté the minced garlic in a tablespoon of butter briefly until fragrant, then whisk it into the cream.
• If the top browns too quickly, tent loosely with foil during the last minutes of baking.

Shortcuts that work well include grating your own cheese for better melt and flavor, and prepping the potatoes a day ahead and refrigerating them layered in the dish so it’s ready to bake the next evening. Above all, be kind to yourself if the slices vary a bit. This dish is forgiving and still delicious even with imperfect layers.

Important Cooking Reminders

• Always use oven mitts when handling hot dishes to prevent burns.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, cover with foil and warm at 350°F (175°C) until heated through, or microwave individual portions until hot.
• Avoid under-seasoning; taste the cream mixture before pouring as cheese will add salt later.
• Do not overbake; potatoes should be tender but not mushy. Check with a knife for doneness.
• If the top browns too fast, cover loosely with foil to prevent burning.
• For safe food handling, discard leftovers kept at room temperature longer than two hours.

Nutritional Information (Estimated)

This is an indulgent, creamy side, so calories and fat are higher than a salad. Per serving (assuming 8 generous servings), you can expect roughly: calories around 340–420, carbs roughly 22–28 g from the potatoes, fat around 24–30 g from the cream and cheese, and protein about 10–14 g from the cheese. Use lower-fat dairy or reduce cheese to lower calories and fat, but expect a change in texture and richness.

Recipe Details

• Prep Time: 20–30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20–30 minutes
• Yield: Serves 6–8

Common Questions You Might Have

How thin should I slice the potatoes?

Aim for about 1/8-inch slices for even cooking. A mandoline gives the most consistent results and saves time. If slicing by hand with a sharp knife, try to keep thickness uniform; slightly thinner slices will make the dish creamier while slightly thicker ones will take longer to become tender.

Can I prepare this ahead of time?

Yes. You can assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Bring it to room temperature for 20–30 minutes before baking and add a few extra minutes to the covered baking time if it’s cold from the fridge. This is a helpful trick when preparing for company.

What if I don’t have heavy cream?

You can use half-and-half or milk mixed with a bit of melted butter (about 3 tablespoons butter per cup of milk) to boost richness. The texture will be slightly less luxurious. Alternatively, for more savory depth, whisk in a splash of chicken broth with milk, but reduce baking time checks to ensure it doesn’t dry out.

Conclusion

When the top of the casserole glows golden and you hear that gentle bubble at the edges, you know you’re about to serve something that comforts the soul. I make Easy Cheesy Scalloped Potatoes on nights when the world feels a little too busy and the table needs that familiar warmth. Each forkful offers creamy, mellow potatoes layered with rich, melty cheese and a whisper of garlic. It’s the kind of dish that becomes part of family stories; someone always remembers who brought it to the holiday table or whose turn it was to take home the leftovers.

What I love most is how simple ingredients turn into something so satisfying. The scent of baking cheese and cream is as inviting as a warm blanket, and the golden edges remind me of slow afternoons and good company. If you make this, let it rest after baking, slice with care, and watch the smiles around your table. Easy Cheesy Scalloped Potatoes is one of those recipes you’ll return to, time after time, whenever you want the comfort of home on a plate.