Comforting Classic Scalloped Potatoes with Cheddar Cheese
These Classic Scalloped Potatoes with Cheddar Cheese are the ultimate comfort food side dish. After making this recipe dozens of times, I’ve discovered the secret to perfectly creamy, never watery potatoes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Creamy Chicken Tortellini Dinner Recipe and Slow Cooker Chicken Curry Recipe with Coconut Milk.
Why This Comforting Classic Scalloped Potatoes with Cheddar Cheese Is Pure Comfort
- Perfectly creamy and never watery
- Golden, crispy edges and melted cheese
- Easy to make ahead and freeze
- Better than takeout taste and texture
What You'll Need for Comforting Classic Scalloped Potatoes with Cheddar Cheese
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 medium Yukon Gold potatoes
- 1 medium onion
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- 4 tbsp butter
- Salt
- Black pepper
- Garlic powder
- Optional: Chopped fresh parsley
- Optional: Crumbled bacon
📝 Ingredient Notes
- Potatoes: Yukon Gold potatoes work best for their creamy texture and flavor.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Ensures even, thin slices for perfectly layered potatoes. → See on Amazon
- High-quality baking dish — Even heat distribution for perfectly cooked potatoes. → See on Amazon
How to Make Comforting Classic Scalloped Potatoes with Cheddar Cheese
- Prepare the potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water to remove excess starch.
- Sauté onions: Melt butter in a pan, add diced onions, and cook until softened.
- Layer potatoes: In a greased baking dish, layer potatoes, onions, and a sprinkle of cheese, seasoning, and cream. Repeat until all ingredients are used up.
- Bake: Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil, add remaining cream and cheese, and bake for another 15-20 minutes until golden and bubbly.
Cook's Tips for Perfect Comforting Classic Scalloped Potatoes with Cheddar Cheese
- Common mistake and fix: Adding too much liquid is the #1 reason scalloped potatoes turn out watery. Use just enough cream to coat the potatoes and add more if needed after baking.
- Pro tip: Soak potato slices in cold water to remove excess starch and prevent them from turning brown.
- Pro tip: Use a mandoline slicer for even, thin potato slices that cook evenly.
- Pro tip: Make ahead and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Storing & Reheating Comforting Classic Scalloped Potatoes with Cheddar Cheese
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Assemble the potatoes in the baking dish up to 1 day ahead. Store in the fridge until ready to bake.
Freezing Comforting Classic Scalloped Potatoes with Cheddar Cheese
Freeze before baking for up to 3 months. Thaw in the fridge overnight before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through. Microwave: Reheat in the microwave for 1-2 minutes until heated through. Add a splash of cream to prevent drying out.
Recipe Notes
- Chef tip: For a richer flavor, use a combination of heavy cream and milk.
- Best substitution: Substitute heavy cream with an equal amount of whole milk for a lighter version.
- Make-ahead: Assemble the potatoes in the baking dish up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your potatoes are still not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Want to level up this recipe?
High-quality cheese grater — Makes quick work of shredding cheese for even melting and distribution. → Check price on Amazon
Comforting Classic Scalloped Potatoes with Cheddar Cheese
Ingredients
Main Ingredients
- 6 medium Yukon Gold potatoes
- 1 medium onion
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- 4 tbsp butter
Seasonings
- Salt
- Black pepper
- Garlic powder
Optional Toppings
- Chopped fresh parsley
- Crumbled bacon
Instructions
- Prepare the potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water to remove excess starch.
- Sauté onions: Melt butter in a pan, add diced onions, and cook until softened.
- Layer potatoes: In a greased baking dish, layer potatoes, onions, and a sprinkle of cheese, seasoning, and cream. Repeat until all ingredients are used up.
- Bake: Cover with foil and bake at 375°F (190°C) for 45 minutes. Remove foil, add remaining cream and cheese, and bake for another 15-20 minutes until golden and bubbly.
Notes
- Chef tip: For a richer flavor, use a combination of heavy cream and milk.
- Best substitution: Substitute heavy cream with an equal amount of whole milk for a lighter version.
- Make-ahead: Assemble the potatoes in the baking dish up to 1 day ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your potatoes are still not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze before baking for up to 3 months. Thaw in the fridge overnight before baking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until heated through. Add a splash of cream to prevent drying out.
- Make ahead: Assemble the potatoes in the baking dish up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 480
- Protein: 10g
- Fat: 38g
- Carbs: 29g
- Fiber: 3g
- Sugar: 4g
- Sodium: 400mg
- Cholesterol: 120mg
- Sat. Fat: 23g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Comforting Classic Scalloped Potatoes with Cheddar Cheese FAQs
Adding too much liquid is the most common reason for watery scalloped potatoes. Use just enough cream to coat the potatoes and add more if needed after baking.
Yes, you can assemble the potatoes in the baking dish up to 1 day ahead. Store in the fridge until ready to bake. You can also freeze the assembled potatoes for up to 3 months.
Scalloped potatoes are sliced thin and layered with cream and cheese, while au gratin potatoes are sliced thicker and topped with a breadcrumb or cheese topping.
Yes, you can use a variety of cheeses in scalloped potatoes. Gouda, Swiss, or a combination of cheeses work well.
Potatoes may not be tender if they are not sliced thin enough or if they are not baked long enough. Make sure to slice potatoes thin and bake until tender.
A Warm Final Note
I can’t wait for you to try Comforting Classic Scalloped Potatoes with Cheddar Cheese and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
