I started making these potatoes when I realized I was out of my usual go-to sides. But then I found myself enchanted by the way the cheese oy absorbs into the potatoes, almost like they’re melting into each other. The scent of sharp cheddar mingled with the rich cream and a hint of garlic—that aroma alone is hard to beat.

These aren’t just your average scalloped potatoes. They’re thicker, creamier, with crisp edges that catch your attention every time. It’s honestly one of the rare dishes I crave even when I’m not hungry, because it feels like a warm secret tucked inside a casserole dish. There’s something about that cheesy crust that’s a little rebellious, kind of like a quiet protest against blandness.

Right now, they matter because comfort food feels more essential than ever—simple, nostalgic, filling. No fancy skills needed, just patience and a good cheese—maybe even tonight’s leftover bits. Sometimes I think these potatoes are just a reason to have seconds, or thirds, and wake up wondering how I’ll justify making them all over again.

Why I Love This Recipe (And You Will Too)

• It’s straightforward but feels fancy enough for a dinner party or a cozy night at home.
• The smell when it’s baking—crusty cheese, garlic, that faint buttery vibe—makes your whole house smell like a bakery.
• It’s honestly a low-stress dish to prepare, perfect for when you want comfort without a lot of fuss.
• I’ve made it with different cheeses and it always comes out better than I expect—like a little culinary adventure in a dish.

Cheesy Scalloped Potatoes

This dish features sliced potatoes layered in a creamy mixture with sharp cheddar cheese, baked until tender with crispy, golden edges. The potatoes absorb the rich cheese and garlic flavors, creating a thick, luscious casserole with a flaky crust on top.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 4 large potatoes Russet or Yukon Gold, peeled and sliced thinly
• 2 cups shredded cheddar cheese sharp or mild, based on preference
• 1 cup heavy cream or full-fat milk for lighter version
• 3 cloves garlic minced
• 3 tablespoons unsalted butter melted for sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup bread crumbs optional, for crispy topping

Equipment

• Sharp Knife
• Baking Dish
• Mixing bowl
• Whisk
• Grater
• Aluminum Foil

Method

 

1. Preheat your oven to 375°F (190°C), and grease a baking dish to prevent sticking. Gather all your ingredients and prepare the potatoes by peeling and slicing them into thin, even rounds. This helps them cook uniformly and makes layering easier.
2. In a mixing bowl, whisk together heavy cream, melted butter, minced garlic, salt, and black pepper until well combined. This mixture will impart a creamy, flavorful base for the potatoes.
3. Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly to create an even layer. Pour half of the cream mixture over the potatoes, allowing it to seep in.
4. Sprinkle half of the shredded cheese evenly over the first layer of potatoes. Repeat with the remaining potatoes, cream mixture, and cheese to build a second layer.
5. Once assembled, cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for about 45 minutes, or until the potatoes are just tender when pierced with a knife.
6. Remove the foil, sprinkle bread crumbs over the top if using, and return to the oven. Bake uncovered for an additional 15 minutes, or until the cheese is bubbling and the edges are golden brown.
7. Once done, let the dish rest for about 5 minutes to set before serving. The creamy layers should be tender and rich, with a crispy top for added texture.

Notes

For extra flavor, add a pinch of smoked paprika or a sprinkle of fresh herbs before serving.

Plus, there’s a weird satisfaction watching those layers bubble up and turn golden—like a tiny victory every time. Ikeep thinking about how something so simple can feel like a little feast. It’s odd how a dish this humble can somehow make a Wednesday feel a little special. Maybe it’s just me, or maybe this cheesy miracle is what we all need right now—no matter how many times I make it, I never get tired of that first crispy bite.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.