Cheesy Gouda Scalloped Potatoes

4.95 from 73 votes

Cheesy scalloped potatoes with gouda and parmesan cheese seasoned with fresh thyme and garlic. This is one potato side dish everyone is sure to love!

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Cheesy scalloped potatoes – An oh-so-creamy, indulgent potato side dish with fresh thyme, earthy garlic, rich gouda, parmesan, and thinly sliced Yukon gold potatoes. No matter the protein, be it grilled chicken, a perfectly seared steak, or lamb kabobs, these potatoes pair wonderfully and assist any dish in making a complete meal.

Cheesy scalloped potatoes made with gouda cheese
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If you’re in the mood for some comfort food, look no further than these cheesy, creamy scalloped potatoes with fresh thyme and two different types of cheese. The combination of gouda and parmesan cheese is just out of this world – the gouda provides a nice richness while the parmesan adds a touch of salty, nutty flavor. Not to mention the recipe is easy to follow and results in a delicious dish that everyone will love.

why you’ll love this easy Scalloped Potato Recipe

  • Crowd pleaser. You’re hard-pressed to find someone who doesn’t like scalloped potatoes. They are the perfect comfort food and can be enjoyed any time of year.
  • Versatile. Scalloped potatoes are the perfect side dish for just about any protein.
  • Make-ahead friendly. This recipe can easily be made ahead of time and reheated when you’re ready to enjoy.

Ingredients to make Cheesy Scalloped Potatoes

  • Yukon gold potatoes: Buttery and smooth, Yukon gold potatoes are the perfect type of potato for this dish.
  • Gouda cheese: Gouda is a type of Dutch cheese known for its rich and nutty flavor.
  • Parmesan cheese: Parmesan is a hard, dry cheese with a salty, nutty flavor. It’s the perfect addition to these scalloped potatoes.
  • Fresh thyme: Fresh thyme adds a nice earthy flavor to the dish.
  • Garlic: Garlic is a key ingredient in this recipe and helps to add depth of flavor. Mincing the garlic allows all flavor to really come through.
  • Shallots: Shallots add just a touch of onion flavor without overpowering the rest of the dish. Plus, shallots are easy to cut and peel.
  • Milk: Milk helps to create a creamy, rich sauce.
  • All-purpose flour: Works as a thickening agent for the sauce.
  • Butter: Butter is used throughout the recipe and helps to give these scalloped potatoes their creamy texture.
  • Salt and pepper: Helps to season the dish.
Ingredients to make the recipe

How to make Cheesy Scalloped Potatoes

After you have all your ingredients gathered, the first step is to thinly slice the Yukon gold potatoes, followed by prepping your garlic, shallots, and thyme. After you’ve got all slicing and dicing done, it’s time to make your sauce.

make the creamy sauce

  1. In a medium pot, melt the butter. Add the shallots and garlic.
  2. Cook until translucent and fragrant.
  3. Add the flour and stir with a wooden spoon until combined.
  4. Add the milk and thyme to the pot, stir to combine.
4 image collage showing how to make the sauce for the potato recipe

layer the potatoes and sauce

  1. Layer half of the sliced potatoes in the baking dish.
  2. Top with the cheesy sauce mixture followed by half of the parmesan cheese and gouda cheese.
  3. Add the remaining potato slices, and top with the rest of the milk mixture and the rest of the gouda cheese.
  4. Bake until potatoes are cooked through and the cheese is golden brown.
4 image collage showing how to layer the potatoes and sauce in the baking dish

Tips for making Cheesy Garlic Scalloped Potatoes

  1. Use a mandolin to slice your potatoes. A mandolin will help to ensure that they are all thinly sliced and of uniform thickness. This is important so that they cook evenly. If you don’t have a mandolin and are unsure how to best cut potato slices, you can use a sharp knife to slice the potatoes thinly. Just be sure to take your time and slice them as evenly as possible.
  2. Take the time to layer the potatoes. This recipe is easy enough that you don’t need to be too precise, but taking the time to layer the potatoes in an overlapping pattern will result in a more attractive final dish.
  3. 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 be sure to keep a close eye on it.
  4. Slice the potatoes ahead of time. If you’re short on time, you can always slice the potatoes a day in advance. To keep them from turning brown after being cut, place them in a bowl of cold water (make sure every piece is fully submerged) and store them in the fridge. When you’re ready to use them, simply drain the water and proceed with the recipe.
  • Make it extra cheesy. Turn this two cheese scalloped potatoes recipe into three-cheese scalloped potatoes by adding in another type of cheese. A cup of gruyere or cheddar would be delicious.
  • Use smoked gouda instead of regular gouda. This will give the dish a little bit of extra flavor. If you’re a big fan of that smoke flavor, you can also add a tablespoon of smoked paprika to the sauce.
  • Make it gluten-free. To make this recipe gluten-free, you’ll need to use gluten-free flour instead of all-purpose flour.
  • Add some vegetables. If you want to sneak in some extra veggies, try adding a cup or two of chopped kale or spinach to the dish. You could also add in some chopped mushrooms or roasted red peppers. You’ll want to use fresh veggies if you do add them. Frozen has a high water content and will make the dish watery.

what to serve/pair with your Gouda Scalloped Potatoes

how to store & reheat Scalloped potatoes

Leftover scalloped potatoes can be stored in an airtight container and placed in the fridge. When you’re ready to eat them, simply reheat them in the oven (covered) at 350 degrees until warmed through. You may need to add a little bit of milk if they seem dry.

how long will scalloped potatoes last in the fridge?

Properly stored, leftover scalloped potatoes will last in the fridge for three to five days.

can i freeze scalloped potatoes?

These easy scalloped potatoes also freeze well. Simply place them in a freezer-safe container and store them for up to three months. When you’re ready to eat them, let them thaw overnight in the fridge before reheating.

Frequently asked questions

Can I use russet potatoes instead of Yukon for this recipe?

You can, but Yukon gold potatoes are going to give you a creamier, more flavorful dish. Russet potatoes will work in a pinch, but they’re not my first choice for this recipe.

Is it better to use fresh or dried thyme?

Fresh thyme is always best if you can find it. But if you only have dried thyme on hand, that’s fine too. Just use about half as much as the recipe calls for.

My scalloped potatoes are watery. What do I do?

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.

Why are my scalloped potatoes tough?

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.

Spoon scooping some of the cheesy scalloped potatoes out of the baking dish

This easy cheesy scalloped potato recipe is sure to become a new family favorite. Made with Gouda cheese, garlic, Yukon gold potatoes, and fresh thyme, these scalloped potatoes are creamy, flavorful, and oh so comforting. Plus, they can be made ahead of time and frozen for those busy weeknights. So what are you waiting for? Give this recipe a try, and let me know what you think!

More potato side dish recipes:

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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes with gouda and parmesan cheese seasoned with fresh thyme and garlic. This is one potato side dish everyone is sure to love!
5 from 73 votes
Servings 8 servings
Course Side Dish
Calories 511
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
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  • 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 potatoes sliced into ⅛” slices
  • ½ cup parmesan cheese freshly grated, plus more for serving
  • 2 ½ cups gouda cheese freshly grated


  • 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.


Storage: Store in an airtight container or cover the baking dish tightly with tin foil and place in the fridge. Scalloped potatoes will last 3-5 days after cooking.  


Calories: 511kcal, Carbohydrates: 39g, Protein: 27g, Fat: 28g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 1657mg, Potassium: 932mg, Fiber: 4g, Sugar: 7g, Vitamin A: 717IU, Vitamin C: 36mg, Calcium: 709mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish
4.95 from 73 votes (67 ratings without comment)

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Recipe Rating


  1. Billie Jane says:

    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.

  2. Aimee says:

    Could I add the Gouda to the cream sauce to make kind of a cheesy cream sauce? Or is it better to leave them separate? Thanks for sharing the recipe’ I’m really excited to try it out. 😊

    1. Yumna J. says:

      You can for sure add the gouda to the sauce! I hope you like it!

  3. Melissa H says:

    Could you use almond milk instead of 2% milk?

    1. Yumna J. says:

      I don’t see why not! I haven’t used almond milk in this recipe, myself, but it should work just fine. Let me know how they turn out!

  4. Karina says:

    10 STARS!
    This recipe is outrageous – Yumna you have outdone yourself (yet again!!).
    So delish, hearty and the best side dish with…well EVERYTHING! Actually its the star of the show 🙂

    1. Yumna Jawad says:

      Thank you!!! That is so kind. Thank you so, so much!

  5. Rasha Ezzeddine says:

    I made it…it was a delicious hit! I increased the sauce so I could make its 3 layers (each layer was 3 layers as well) delicious and everyone loved it!!! And definitely liked the remain on the spoon after I was done!!! Thank you!!!!

    1. Yumna Jawad says:

      Thank you so much! I am glad to hear it was a hit. Yay!!

  6. Shelley says:

    Crowd pleaser on any buffet table!

    1. Yumna Jawad says:

      Thank you so much!

  7. bob ZABOSKI says:

    Tried this today! first off, one piece of gouda was $9! and you prolly need more.
    Adding milk to the shallots and garlic with flour to make a bechamel sauce, but how thick should it be?
    I cut the ends off of the potatoes so the sizes would be more uniform, and used a mandolin to slice to a bout 1/8 inch. Turns out you have way more potatoes than you need and recipe doesn’t say to stack them but i had 3 layers on the bottom.
    Problem was the layers of potatoes didnt get any sauce, so you had cooked bland potatoes, otherwise this recipe might work.

  8. bob ZABOSKI says:

    Has no one made these and has any specific comments? Are the skins left on the sliced potatoes? Ill be trying this in next few days and promise to add commentary.

    1. Yumna Jawad says:

      Excited for you to make this! You can leave the skin on the potatoes.

  9. Sonia Doye says:

    Please don’t do meals by video I can’t write that fast

    1. Yumna Jawad says:

      Hopefully the written recipe in the recipe card will help!

  10. Danielle says:

    Made these delicious potatoes recently- I used a smoked gouda that also was so yummy as a substitute.

    1. Yumna Jawad says:

      That sounds perfect!

  11. Karel R Sanford says:

    Sounds good cant wait to try it
    Love scallop potatoes
    Can recipe be cooked in air fryer
    Have not used stove since got air fryers
    Have 3 now

    1. Yumna Jawad says:

      Thank you! I have yet to try this in the air fryer, but let me know if you give that a try!