Cheesy Scalloped Potatoes
Updated Apr 02, 2026
Homemade cheesy scalloped potatoes with Gouda, Parmesan, and Yukon Gold potatoes. A 15-minute prep side dish for holidays or family dinners.
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Cheesy scalloped potatoes are soo good!
Cheesy scalloped potatoes are not something I make all the time, which is probably why everybody gets excited when I do. They take a little more time, but not much actual work, and once they hit the oven, the hard part is mostly done. I just have to wait for the potatoes to get soft and the top to get golden.
I like this cheesy scalloped potatoes recipe when I want a side that feels a little bigger than the usual weeknight stuff. It goes great with pretty much any protein. I like to make it as a side with cast iron steak, whole roasted chicken or lamb kabobs. The sauce is simple; the Gouda gives it a little more oomph than cheddar, and the whole thing comes out rich, creamy, and very hard to stop picking at straight from the pan.
Happy Cooking!
– Yumna
Cheesy Scalloped Potatoes Ingredients
- Aromatics and scalloped potato sauce base: The butter, shallots, garlic, and flour get cooked first to build the sauce. Mince the shallots and garlic finely so they melt into the sauce instead of leaving larger pieces between the potato layers. Once you add the flour, give it a minute or two to cook so the sauce does not taste floury.
- Milk and seasoning: The 2% milk, fresh thyme, salt, and black pepper make up the rest of the sauce. Warm the milk gently and stir often so it does not scorch on the bottom of the pot. You can use whole milk if you want a richer sauce. Fresh thyme is best here, but a smaller amount of dried thyme can work if needed. Use 1 teaspoon dried thyme in place of the 1 tablespoon fresh thyme.
- Potatoes: Yukon Gold potatoes work best because they stay tender and creamy after baking. Slice them as evenly as possible, about ⅛ inch thick, so they cook at the same rate. A mandoline helps if you have one. If the slices are too thick, the potatoes can take longer to soften. Read my tips on how to slice potatoes.
- Cheese: The Parmesan and Gouda get layered through the casserole and on top. Grate both fresh if you can, especially the Gouda, since pre-shredded cheese does not melt as smoothly. If you want to swap the Gouda, use another good melting cheese, such as Gruyère, Fontina, or white cheddar.
How to Make Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes Recipe
Ingredients
- 3 tablespoons butter plus more for the pan
- 2 large shallots minced
- 4 garlic cloves minced
- ¼ cup all purpose flour
- 2 ½ cups 2% milk
- 1 tablespoon fresh thyme plus more for garnish
- 2 teaspoons salt
- Freshly ground black pepper as needed
- 3 pounds Yukon Gold potatoes sliced into ⅛” slices
- ½ cup parmesan cheese freshly grated, plus more for serving
- 2 ½ cups gouda cheese freshly grated
Instructions
- Preheat the oven to 400°F. Prepare a 9×13 inch baking dish with butter and set aside.
- In a medium pot, melt the butter on medium heat. Add the shallots and garlic and cook until translucent and fragrant, about 3-5 minutes. Add the flour and stir with a wooden spoon until combined, about 2 minutes.
- Add the milk and thyme to the pot, stir to combine, and bring to a simmer over medium-low heat, being careful not to burn the milk, about 5-7 minutes. Season with salt and pepper. Set aside.
- Layer half of the sliced potatoes in the baking dish and top with ½ of the milk mixture. Top with all the parmesan cheese and ½ cup of the gouda cheese.
- Add the remaining potato slices, and top with the rest of the milk mixture and the rest of the gouda cheese.
- Cover tightly with foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are soft and cooked through. Switch oven to a high broil to crisp the potatoes for about 5 more minutes.
- Let cool for 10-15 minutes to set, and serve warm, garnished with fresh thyme.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Take your time layering the potatoes. Most of this recipe is pretty low-lift, but taking the time to layer the potatoes in an overlapping pattern will give you a prettier final dish.
- Be careful not to burn the milk. When you’re adding the milk to the pot, be sure to stir it frequently and keep the heat on low or medium-low. If the milk starts to scorch, it will ruin the dish’s flavor, so keep a close eye on it.
Serving Ideas
- Serve with protein. These cheesy scalloped potatoes are such a great side for holiday (or special-occasion) proteins. My go-tos are dry brined turkey breast, prime rib, beef tenderloin or leg of lamb.
- Add a veggie side. Alongside my cheesy potatoes, I love eating roasted broccoli, air fryer asparagus, or grilled romaine lettuce.
- Make a side salad. For something fresher with these rich, cheesy potatoes, I like to make a mixed green salad, chicken shawarma salad, or classic Caesar salad.
FAQs
If you notice that your potatoes are still watery when you go to broil them, take a large spoon and scoop out as much of the liquid as you can, then proceed with the recipe.
This usually happens when the potatoes are sliced too thick or not cooked long enough. Be sure to slice them thinly and cook them until they’re fork-tender before taking them out of the oven.
Comments
This was delicious! Had with my Sweet Orange Salmon recipe. Next time I will add smoked Gouda. Thank you!!
Yum, that sounds so good!! So happy you liked it, Lynn! Thanks!!
Can these be made a day ahead and then baked?
Yes, absolutely! Enjoy!!
Yumna is my go-to girl for allllll recipes! Literally have bought her cookbook for everybody I know!! As always, her recipe is so super easy to follow and even more delicious. I was hesitant to use Gouda because I’ve never had it before. It was *chef’s kiss*
Yay, so happy you liked the gouda!! Thank you so much for the kind words, Anum! I really appreciate your support!
This looks delicious. I can’t wait to try it with a nice ribeye steak.
Yum, sounds like a great pairing! I hope you enjoy!!
Easy to make, and it was delicious!
Yay! Thank you, Diana!
I am really surprised by the amount of salt. I put only one teaspoon and it was still too salty. I had to make a twist since I did not have enough milk. I put some sour cream, it balanced with the salt and it was great. I will certainly make this again.
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