The BEST Cheesy Scalloped Potatoes are all about the technique! I’ll teach you one trick that will guarantee fool-proof potatoes every time.

For more potato recipes, check out our Homemade Garlic Mashed Potatoes, Roasted Rosemary Potatoes, and Hasselback Potato Gratin

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These Cheesy Scalloped Potatoes Are Like a Creamy, Cheesy Hug

This cheesy scalloped potato recipe is far better than any version you’ll find! In fact, I’ve tested countless versions of scalloped potatoes, everything from different ingredients and technique combinations and this is by far the best.

What makes our recipe the best? The basic ingredients and technique. We combine cream, two types of cheese, and warm spices for a rich, savory flavor potatoes.

The technique is different from the traditional way of making scalloped potatoes. I first discovered this technique through Ina Gartens Scalloped Potato recipe.

She combines cold cream with raw potatoes and then layers the cream drenched potatoes into a casserole dish. The potatoes soak up the cream while baking and become tender and creamy, while the top layer turns golden-brown and deliciously crispy. Cooking potatoes this way gives them a ton of flavor and the most creamy layers.

Cheesy Scalloped Potatoes Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for scalloped potatoes.
  • Russet Potatoes: These are starchy and hold up well to the weight of the cheese and cream. 
  • Heavy Cream: This creates the most luxurious texture.
  • Spices: Garlic powder, nutmeg, kosher salt, and pepper. 
  • Cheese: Gruyère cheese and mozzarella add a nutty, savory, slightly sweet flavor and create a beautiful golden crust. 

Best Potatoes for Scalloped Potatoes

Starchy potatoes such as Russet potatoes or Yukon potatoes are best for this recipe. Russet potatoes make the creamiest sauce while Yukon potatoes hold their shape a little better. Both become soft when baked and have a slightly buttery flavor. You won’t go wrong with either choice.

How to Make Scalloped Potatoes with Cheese

Making cheesy scalloped potatoes from scratch is easy! Just follow the steps below. Check out the recipe card below for detailed instructions. 

sliced potatoes in a glass bowl with spices.

Step 1: In a bowl, combine the sliced potatoes, cream, garlic powder, nutmeg, salt, and pepper.

sliced potatoes in glass bowl with cream.

Step 2: Using a wooden spoon, mix well so the potatoes are evenly coated in cream and spices.

layered sliced potatoes in a white casserole dish.

Step 3: Layer half of the potato mixture in a buttered casserole.

casserole with potatoes covered with shredded cheese.

Step 4: Top with half of the Gruyere cheese and half of the mozzarella cheese. Repeat with another layer. Bake covered at 350F for 45 minutes. Uncover and bake for 25-30 minutes more.

Can You Make Scalloped Potatoes Ahead of Time?

Yes, you can peel and slice the potatoes up to a day in advance. Submerge them in a bowl of ice water with a tablespoon of lemon juice or vinegar. 

Then, store them in the fridge for up to 24 hours. When you’re ready to assemble, drain the water, pat the potatoes dry, and proceed with the recipe as normal. 

Alternatively, you can prepare the entire dish, baking it completely. Then, allow it to cool, cover it with foil, and store it in the fridge. Reheat before serving. This technique does slightly change the texture.

What Goes with Cheese Scalloped Potatoes?

Pair this scalloped potato recipe with protein sources like turkey breast, ham, or roasted chicken. Then, add a side of roasted asparagus, roasted broccoli, or a side chopped wedge salad to round out your meal. 

How to Store

Allow your potatoes to cool completely. Then, cover the entire baking dish with aluminum foil, or transfer leftovers to an airtight container. They will stay fresh in the fridge for up to three days. 

Can You Freeze Scalloped Potatoes?

Yes! You can freeze leftovers for up to two months. To do so, transfer the cooled potatoes to an airtight container. To eat, thaw them in the refrigerator overnight. Then, reheat them in the microwave or oven until warmed through. 

Note that freezing can affect the texture of potatoes. So, expect them to be slightly softer than before.

cheesy scalloped potatoes in a white casserole dish with a side of fork.

Recipe FAQs

Scalloped Potatoes vs Au Gratin

The primary difference comes down to cheese. While you can find scalloped potatoes with cheese, like this recipe, classic scalloped potato recipes are made with a basic cream sauce, containing no cheese. Meanwhile, potatoes au gratin are always made with layers of cheese and potatoes. 

Why are my scalloped potatoes still hard?

The most common reasons for potatoes to still be hard are either not baking them long enough or not using enough liquid. Make sure to cover the potatoes completely with the cream, and adjust the baking time as needed. 

Why did the milk curdle in my scalloped potatoes?

High oven temperatures can cause the milk to curdle as the potatoes bake. For the best results, use heavy cream and bake the potatoes slowly. 

How do you know when scalloped potatoes are done?

You’ll know your scalloped potatoes recipe is done when the top is golden and the potatoes are fork-tender.

If you try our scalloped potatoes, please leave a star rating and a comment letting us know how you liked the recipe.

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cheesy scalloped potatoes in a white casserole dish with a side of fork.

Scalloped Cheesy Potatoes

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  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 1 hr 15 min
  • Total Time: 1 hr 35 min
  • Yield: 1012 1x
  • Category: Side
  • Method: Baked
  • Cuisine: American


The BEST Cheesy Scalloped Potatoes are all about the technique! After I learned this trick it’s been my go-to recipe.


Units Scale
  • 2 lbs. Russet potatoes, peeled and sliced with madoline, 1/8-inch thick
  • 2 cups heavy whipping cream
  • 3/4 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. nutmeg
  • 1 1/2 cups shredded Gruyere cheese
  • 1 cup shredded mozzarella cheese


  1. Preheat the oven to 350 degrees F. Butter a 9X13 baking dish and set aside.
  2. In a large bowl, combine the sliced potatoes with heavy cream, garlic powder, salt, pepper, and nutmeg. Mix well with a big wooden spoon.
  3. Pour half of the potatoes into the prepared baking dish, pressing down to make them flat. Top with half of the Gruyere cheese and half of the mozzarella cheese. Make a second layer of potatoes and cheese.
  4. Cover tightly with aluminum foil and bake on the middle rack for 45 minutes. Uncover and bake 25-30 minutes more or until potatoes are completely tender. Allow to rest for about 10 minutes before serving.


  • Leftovers: Refrigerate covered for up to 3 days or freeze for up to 2 months. Freezing may affect the texture of the potatoes.


  • Serving Size: 4 ounces
  • Calories: 211
  • Sugar: 1.3 g
  • Sodium: 300.4 mg
  • Fat: 12.7 g
  • Carbohydrates: 14.8 g
  • Protein: 10.1 g
  • Cholesterol: 42.4 mg