Cheesy Scalloped Potatoes
on Dec 22, 2025
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These Cheesy Scalloped Potatoes are pure cozy comfort. Thin slices of tender potatoes and onion get baked in a creamy, homemade cheddar sauce that melts right into every layer. It comes out bubbly, cheesy, and just a little golden on top, with fresh scallions for a pop of flavor at the end. It’s the kind of side dish everyone reaches for first! Cozy, satisfying, and irresistibly cheesy, this dish is perfect for holidays, family dinners, or anytime you want a crowd-pleasing side.
Macros per Serving
Makes: 10 servings
Serving Size: 150g
Calories: 232
Macros: 11g protein / 15.9g carbs / 14.3g fat (1 fiber)
How to Log It
Search “Stay Fit Mom Cheesy Scalloped Potatoes” in MyFitnessPal or MacrosFirst for easy tracking.
Ingredients
- Baking potatoes
- Yellow onion
- Salted butter
- All-purpose flour
- 2 cups 2% milk
- Freshly shredded sharp cheddar cheese
- Salt and pepper
- Scallions
Substitutions
- Potatoes: Yukon gold or red potatoes can be used instead of baking potatoes for a slightly creamier texture.
- Milk: Swap 2% milk for whole milk for a richer dish, or use unsweetened almond milk for a lighter option (the sauce will be slightly thinner).
- Cheese: Sharp cheddar works best, but Colby Jack, Monterey Jack, or a cheddar blend are great alternatives.
- Butter: Unsalted butter works fine — just add an extra pinch of salt to the cheese sauce.
- Onion: If you prefer a milder flavor, use a sweet onion or omit the onion entirely.
Why You’ll Love This Recipe
- Classic comfort food, lightened up: All the creamy, cheesy goodness without being overly heavy.
- Perfect side dish: Pairs well with chicken, steak, pork, or holiday mains.
- Simple ingredients: Made with pantry staples you likely already have on hand.
- Crowd-friendly: Easy to scale up and great for family dinners or gatherings.
- Make-ahead friendly: Tastes even better after resting and reheats beautifully.
Variations
- Add protein: Stir in cooked diced ham, shredded chicken, or turkey sausage to turn this into a heartier side or main dish.
- Veggie boost: Layer in thinly sliced zucchini or cauliflower for added volume and nutrients.
- Extra cheesy: Sprinkle an additional ½–1 cup of shredded cheese on top during the final 15 minutes of baking.
- Garlic lovers: Add ½–1 teaspoon garlic powder or minced garlic to the cheese sauce for extra flavor.
- Herb twist: Mix in fresh thyme or rosemary for a more elevated, savory flavor profile.
- Crispy topping: Finish with a light sprinkle of panko breadcrumbs during the uncovered bake for added texture.
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Supplies Used
2 Quart Casserole Dish – This pan is a little bit smaller than a 9×13 and works perfectly for these Cheesy Scalloped Potatoes!
Storing & Reheating
Storing
Let the scalloped potatoes cool completely, then cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3–4 days.
Freezing (optional)
You can freeze leftovers by wrapping tightly or placing in a freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
For best results, reheat in the oven. Cover the dish with foil and warm at 350°F for about 20–30 minutes (longer if reheating a large amount), until heated through and bubbly.
For individual portions, reheat in the microwave in 30–45 second intervals until hot.
If the potatoes look a little dry after chilling, you can splash in a tablespoon or two of milk before reheating to bring back some creaminess.
More Holiday Side Dish Recipes:
You can find more holiday end ever day sides by searching “side dish” in the search bar at the top of this page!
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Cheesy Scalloped Potatoes
Equipment
Ingredients
- 2 pounds baking potatoes
- 1 medium yellow onion, 200g
- 3 tablespoons salted butter, 42g
- 3 tablespoons all-purpose flour, 23g
- 2 cups 2% milk
- 12 ounces freshly shredded sharp cheddar cheese
- salt and pepper, to taste
- scallions, for finishing
Instructions
- Preheat the oven to 400°F.
- Lightly grease a 2-quart casserole dish with cooking spray (this is slightly smaller than a standard 9×13-inch pan).
- Peel and thinly slice the potatoes. Arrange them evenly in the prepared dish.
- Slice the onion and tuck 1–2 slices between each layer of potatoes. Season the potatoes and onions generously with salt and pepper. Set aside.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until smooth.
- Slowly whisk in the milk, a little at a time, until fully combined.
- Reduce heat to medium-low and continue whisking until the sauce thickens.
- Lower the heat and stir in the shredded cheese until melted and smooth.
- Pour the cheese sauce evenly over the potatoes. Cover tightly with foil.
- Bake for 1 hour and 15 minutes. Remove foil and bake an additional 15 minutes, until bubbly and lightly golden.
- Let cool for 5–10 minutes before serving. Top with sliced scallions if desired.
Notes
- Find these in both MyFitnessPal and MacrosFirst app by searching the food database for, “Stay Fit Mom Cheesy Scalloped Potatoes.”
