Cheesy Scalloped Potatoes

by Robin Miller on May 25, 2026

This mouth-in-your mouth casserole features buttery-soft potatoes, sweet onions, and melty cheese, baked in a luxurious, thyme-infused cream sauce. The ingredient list is short, the process is easy, and these cheesy scalloped potatoes bring elegance to any dinner-party, whether you’re entertaining guests or enjoying a cozy night with family.

This recipe was written for the Arizona Republic.

Scalloped potatoes versus potatoes au gratin. For those culinary sticklers out there, traditional scalloped potatoes consist of sliced potatoes baked in a rich, herby cream sauce. Cheese is not typically added. This version of scalloped potatoes contains cheese, so it’s technically potatoes au gratin (or au gratin potatoes). Why did I add cheese? Because I wanted to combine the best parts of both dishes, so I added sharp, gooey cheese to potatoes and satiny cream sauce. You can name this dish what you want, but one thing is certain – you will be calling it delicious.

Here’s what you need to make these cheesy scalloped potatoes

Potatoes. I prefer Yukon gold or other yellow potatoes for this dish because they’re creamy and buttery and cook up perfectly every time. Plus, the skin of gold potatoes is thin, so you can leave it on (just scrub it well). You can also use russet potatoes, but I suggest you peel them before slicing (since the skin of russets is thicker). No matter what potatoes you choose, make sure to slice them uniformly into 1/8-inch-thick rounds. When sliced thinly and evenly, the potatoes will soften in the allotted cooking time, and all pieces will cook at the same rate. When slicing, a mandolin makes quick work of the process, but a sharp knife will also do.
Butter and flour. Melted butter and flour create the roux we need to thicken the cream sauce. Making a roux is a simple process of melting butter in a pan, and then whisking in flour until blended. Once you have a smooth mixture, you have the base of your sauce, whatever that sauce may be. For a gluten-free roux, use a gluten-free, multi-purpose flour blend that has a 1:1 ratio with regular flour. For the butter, you can use salted or unsalted.
Broth and milk. For the sauce, I prefer using a combination of chicken broth and milk because their marriage creates a light and more flavorful sauce. In my opinion, sauces made with just milk or cream are too heavy and oftentimes bland. Choose a good-quality broth for the best flavor. For vegetarian scalloped potatoes, use vegetable broth.
Cheddar cheese. Sharp cheddar cheese adds tangy, nutty flavor, which perfectly complements the potatoes and thyme. You can use white or orange cheddar cheese. If desired, you may substitute a different variety of shredded cheese and great choices include mozzarella, provolone, Gruyere, Swiss, and/or a shredded cheese blend, such as a Mexican cheese blend, an Italian cheese blend, or other pre-packaged cheese blend.
Garlic and onion. There are very few aromatics in this recipe, so it’s the garlic and onion that make this dish shine by adding savory depth of flavor. You need one medium yellow onion and 3 to 4 cloves of garlic. I highly recommend fresh garlic here, but, if necessary, you may substitute 1 teaspoon minced dried garlic, or 1/2 teaspoon garlic powder or granulated garlic.
Fresh thyme. The only herb used in this casserole is fresh, floral thyme. It’s mild yet herby, and partners perfectly with the cheesy potatoes. In a pinch, you may substitute 1/2 teaspoon dried thyme. If you’re not a fan of thyme, you may substitute fresh rosemary, or leave the thyme out.
Nutmeg. A pinch of nutmeg enhances the flavor of the cheese, yet it’s not detected. This little culinary hack makes all the difference in the world.
Salt and black pepper. As mentioned, there are very few seasoning elements in this dish, so we add salt and black pepper to elevate the nuances of the other ingredients. Don’t be shy with either one.

Can you make these scalloped potatoes in advance? Yes, which makes this a great dish for entertaining all year long. To make the dish in advance, prepare and bake as directed. Let the casserole cool to room temperature and then cover with plastic wrap and refrigerate for up to 2 days. Pull the casserole from the refrigerator 30 minutes before reheating. To reheat the scalloped potatoes, remove the plastic wrap and bake, uncovered, at 350 degrees for 30 minutes, until hot all the way through.

How to store leftover scalloped potatoes. Allow leftovers to come to room temperature. Transfer the leftovers to an airtight container and refrigerate for up to 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Pull the leftovers from the refrigerator 30 minutes before reheating. Reheat leftover scalloped potatoes in the microwave, or transfer them to a baking dish and bake, uncovered, at 350 degrees until hot all the way through.

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