Cozy Classic Scalloped Potatoes with Cheddar Cheese
Make the best classic scalloped potatoes with cheddar cheese at home. After making this recipe dozens of times, I’ve discovered the trick to perfectly creamy, never watery potatoes every time. Keep reading for my tips on preventing soggy texture and ensuring a cozy, comforting side dish that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Creamy Cucumber Salad Recipe for Quick Summer Sides and Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Why This Cozy Classic Scalloped Potatoes with Cheddar Cheese Is Pure Comfort
- Better than takeout taste at home
- Creamy, never watery potatoes
- Easy to customize with your favorite cheese
- Perfect for holiday dinners and weeknight meals
What You'll Need for Cozy 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.
- Russet potatoes
- Heavy cream
- Cheddar cheese
- Onion
- Garlic
- Salt
- Black pepper
- Thyme
- Bay leaf
- Optional: Bacon bits
- Optional: Chives
- Optional: Sour cream
📝 Ingredient Notes
- Russet potatoes: Yukon Gold or red potatoes can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Mandoline slicer — Ensures even, thin slices for perfect layering. → See on Amazon
- High-quality grater — Makes quick work of grating cheese and onions. → See on Amazon
How to Make Cozy 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 and garlic: Cook onions and garlic in butter until softened. Remove from heat and set aside.
- Assemble the potatoes: Layer potatoes, onions, and cheese in a greased baking dish. Pour heavy cream over the top and season with salt, pepper, thyme, and bay leaf.
- Bake: Bake at 375°F (190°C) for 50-60 minutes or until potatoes are tender and the top is golden and bubbly.
- Serve: Let rest for 10 minutes before serving. Top with optional toppings if desired.
Cook's Tips for Perfect Cozy Classic Scalloped Potatoes with Cheddar Cheese
- Common mistake and fix: Don't skip soaking the potatoes to prevent a watery dish. If your potatoes are still watery, drain some of the liquid before serving.
- Pro tip: For extra flavor, try adding a layer of cooked bacon or ham between the potato layers.
- Pro tip: To make ahead, assemble the dish and refrigerate. Bake as directed, adding an extra 10-15 minutes to the cooking time.
Storing & Reheating Cozy 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 dish up to 24 hours ahead. Store in the fridge until ready to bake.
Freezing Cozy Classic Scalloped Potatoes with Cheddar Cheese
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Add a splash of heavy cream to prevent drying out.
Recipe Notes
- Chef tip: For a creamier dish, use half-and-half or whole milk instead of heavy cream.
- Best substitution: Substitute heavy cream with an equal amount of milk for a lighter version.
- Make-ahead: Assemble the dish up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are still watery, drain some of the liquid before serving. If the top is browning too quickly, cover the dish loosely with aluminum foil.
Want to level up this recipe?
High-quality baking dish — Even heat distribution ensures perfectly cooked potatoes every time. → Check price on Amazon
Cozy Classic Scalloped Potatoes with Cheddar Cheese
Ingredients
Main Ingredients
- Russet potatoes
- Heavy cream
- Cheddar cheese
- Onion
- Garlic
Seasonings
- Salt
- Black pepper
- Thyme
- Bay leaf
Optional Toppings
- Bacon bits
- Chives
- Sour cream
Instructions
- Prepare the potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water to remove excess starch.
- Sauté onions and garlic: Cook onions and garlic in butter until softened. Remove from heat and set aside.
- Assemble the potatoes: Layer potatoes, onions, and cheese in a greased baking dish. Pour heavy cream over the top and season with salt, pepper, thyme, and bay leaf.
- Bake: Bake at 375°F (190°C) for 50-60 minutes or until potatoes are tender and the top is golden and bubbly.
- Serve: Let rest for 10 minutes before serving. Top with optional toppings if desired.
Notes
- Chef tip: For a creamier dish, use half-and-half or whole milk instead of heavy cream.
- Best substitution: Substitute heavy cream with an equal amount of milk for a lighter version.
- Make-ahead: Assemble the dish up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are still watery, drain some of the liquid before serving. If the top is browning too quickly, cover the dish loosely with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Add a splash of heavy cream to prevent drying out.
- Make ahead: Assemble the dish up to 24 hours ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 10g
- Fat: 30g
- Carbs: 40g
- Fiber: 4g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 110mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Classic Scalloped Potatoes with Cheddar Cheese FAQs
Yes, assemble the dish and refrigerate. Bake as directed, adding an extra 10-15 minutes to the cooking time.
Not soaking the potatoes in cold water can cause excess starch to be released, leading to a watery dish. Drain some of the liquid before serving if this happens.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
No, scalloped potatoes require slow, even baking to cook through and develop their creamy texture. The air fryer is not suitable for this dish.
Scalloped potatoes are made with thinly sliced potatoes and a creamy sauce, while au gratin potatoes are made with grated or thinly sliced potatoes and a cheese sauce. This recipe is for classic scalloped potatoes.
A Warm Final Note
I can’t wait for you to try Cozy 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!
