Go Back
Serving a portion of scalloped potatoes with cheesy layers

scalloped potatoes

Creamy, cheesy, and totally comforting scalloped potatoes — your go-to cozy side dish that looks fancy but takes no stress. Perfect for lazy Sundays, holiday spreads, or anytime your soul needs a hug on a plate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Comfort Food
Cuisine American
Servings 5 peoples
Calories 300 kcal

Equipment

  • Baking dish 8x8 or similar
  • Saucepan
  • Whisk
  • Knife or mandoline slicer
  • Foil
  • Spatula or serving spoon

Ingredients
  

  • 4–5 medium potatoes Yukon Golds are my fave — so buttery!
  • 2 tablespoons butter for that rich vibe
  • 2 tablespoons all-purpose flour to thicken the magic
  • 1 ½ cups milk whole milk is best for extra creaminess
  • 1 cup shredded cheese cheddar, gruyère, or mix it up — you’re the boss!
  • 2 cloves garlic, minced because garlic = love
  • Salt and black pepper season it like you mean it
  • A sprinkle of paprika for that little pop of color and flavor

Instructions
 

  • Slice it up, babe
    Start with the potatoes — peel ‘em, wash ‘em, and slice them suuuper thin. Like thinner-than-your-patience-on-Mondays thin. If you’ve got a mandoline slicer, now’s the time to live your pro chef fantasy (but watch those fingers, okay?). Thin slices = that melt-in-your-mouth moment we’re after.
  • Butter, garlic, and all the good smells
    In a lil’ saucepan, melt the butter over medium heat and toss in that minced garlic. Let it do its thing till your kitchen smells like a cozy café. Then stir in the flour and mix it around for a minute — we’re making a cute lil’ roux (aka the base of the sauce, not a skincare product, I swear).
  • Make it creamy dreamy
    Now slowly pour in the milk while whisking like the kitchen goddess you are. Keep stirring for a couple minutes till it starts thickening up — not too runny, not too gloopy. Add salt, pepper, and half of that shredded cheese, then keep stirring till it’s all silky and gooey. And babe, try not to eat it straight from the pot (I fail every time).
  • Stack those layers like it’s Jenga
    Lightly grease your baking dish and start layering like a boss — a layer of potatoes, then a spoonful of that creamy sauce, repeat. You’re basically building a potato love story. When you’re all out of slices, pour whatever sauce is left on top like a cozy blanket, sprinkle the rest of the cheese, and finish it off with a lil’ paprika for that glam moment.
  • Bake it till bubbly and golden
    Cover the dish with foil and pop it in the oven at 375°F (190°C). Let it chill in there for 30 minutes. Then take off the foil and let it finish baking for another 20ish minutes — until the top is golden and calling your name. You’ll know it’s ready when the edges are bubbly and you’re lowkey drooling.
  • Just breathe, babe — and let it rest
    I know you wanna dig in, but give it like 10 minutes to cool down and settle. Trust me, it slices better, looks cuter, and won’t burn your mouth (learned that the hard way). It’s the final glow-up before it hits your plate.

Notes

  • Don’t skip the resting time — it helps everything set and slice better.
  • Feel free to swap cheddar with gruyère or mozzarella if that’s your vibe.
  • Leftovers? Reheat in the oven for that same golden top.
  • Wanna be extra? Add caramelized onions or crispy bacon between the layers.
Keyword Scalloped potatoes