It wasn’t a holiday, a birthday, or any kind of special gathering. Just a quiet Sunday dinner with my grandkids chasing each other barefoot on the porch and my husband gently dozing in his recliner with a mystery novel on his chest. I stood in the kitchen with a sack of potatoes in one hand and an old, butter-stained index card in the other. That card held my grandmother’s scalloped potatoes recipe—well-loved, slightly smudged, and completely irreplaceable.

The smell that filled the house as it baked? Absolute magic. Cheese bubbling around thin layers of tender potatoes, golden edges forming like a crispy crown. That aroma wrapped the house in comfort. No phones, no distractions. Just forks scraping plates and satisfied hums of delight.

Over time, I’ve tweaked her original version into what I now call Cheesy Scalloped Potatoes Supreme—a richer, cheesier, more indulgent dish that still carries her memory in every bite. It’s the one thing I make when I want a dinner to feel like home, whether it’s a potluck with friends or a lazy winter night alone with my dog curled up by the stove.

This recipe is as comforting as a worn quilt and as satisfying as a good story shared over the table. And today, I’m honored to share it with you.

Short Description

Thinly sliced russet potatoes layered with a velvety cheddar-Parmesan cream sauce, then baked to golden perfection. This cozy side dish is creamy, rich, and topped with a crisp cheesy crust.

Key Ingredients

2 lbs Russet potatoes, sliced ⅛-inch thick (use a mandoline for even slices)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk (or half-and-half for extra richness)
2 cups shredded sharp cheddar cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional, for depth)
Salt and pepper, to taste
Optional toppings: Fresh parsley, chopped green onions, or crispy bacon

Tools Needed

9×13-inch baking dish
Mandoline slicer (for even potato slices)
Medium saucepan
Whisk
Cutting board and knife
Measuring cups and spoons
Aluminum foil

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Prepare the Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for 1–2 minutes to form a smooth roux. Slowly whisk in the milk, stirring well to avoid lumps. Cook for 5–7 minutes, stirring often, until it thickens slightly.

Remove from heat. Stir in 1½ cups of cheddar and ½ cup of Parmesan until fully melted. Add garlic powder, onion powder, paprika (if using), salt, and pepper. Taste and adjust seasoning as needed.

Step 3: Layer the Potatoes
Arrange a single layer of sliced potatoes on the bottom of the prepared baking dish, slightly overlapping them. Spoon a layer of cheese sauce over the potatoes and spread evenly. Continue layering potatoes and sauce until both are used, ending with sauce on top. Press down gently so the sauce seeps into every layer.

Step 4: Top with Cheese
Sprinkle the remaining ½ cup cheddar and ½ cup Parmesan cheese evenly across the top. This creates that irresistible golden crust.

Step 5: Bake
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake another 15–20 minutes, until the top is golden and the potatoes are fork-tender. If the top browns too quickly, cover loosely with foil for the last few minutes.

Step 6: Garnish and Serve
Let the dish cool for 5–10 minutes. This resting time helps the sauce set and makes serving easier. Garnish with parsley, green onions, or crispy bacon, if desired.

Why You’ll Love This Recipe

– Creamy, cheesy layers in every bite

– Perfect balance of savory, smoky, and sharp flavors

– Great make-ahead dish for gatherings or holidays

– Comforting and hearty, yet elegant enough for guests

– Easy to customize with toppings or protein additions

Mistakes to Avoid & Solutions

1. Slicing potatoes too thick
Thick slices take longer to cook and might stay underdone. Stick to ⅛-inch thick slices using a mandoline or very sharp knife.

2. Skipping the roux step
Rushing through the butter-flour mix leads to lumpy sauce. Cook the roux for a minute or two to prevent floury taste and get that smooth texture.

3. Not seasoning the sauce properly
Taste the sauce before layering. Under-seasoned sauce leads to bland potatoes. Garlic powder, onion powder, and paprika deepen the flavor.

4. Forgetting to press down layers
This small step helps the sauce spread evenly and prevents dry gaps between layers.

5. Overbaking uncovered
Once the foil is off, watch the top. It should turn golden, not burnt. Cover loosely if browning too fast.

Serving and Pairing Suggestions

This dish is versatile—serve it as:

A hearty side dish with roast chicken, grilled steak, or glazed ham

A main course with a green salad and crusty bread

Part of a brunch spread alongside eggs and fruit

A comforting potluck or holiday staple

Pair with:

Sparkling water with lemon

A light chardonnay or pinot noir

A crisp apple slaw or steamed greens to balance the richness

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days

Freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight before reheating

Reheat in a 350°F oven, covered with foil, for 20–25 minutes. For a crispy top, uncover during the last 5 minutes

Microwave single portions in a microwave-safe dish, but oven reheating gives better texture

FAQs

1. Can I use other types of potatoes?
Yes. Yukon Golds work well and give a slightly buttery flavor, but avoid waxy potatoes like red potatoes—they don’t soften as nicely.

2. Can I make this ahead of time?
Absolutely. Assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking.

3. What if I want it spicier?
Add ¼ teaspoon of cayenne pepper to the sauce or sprinkle chopped jalapeños between layers for a kick.

4. Is it gluten-free?
Not as written (due to the flour), but you can use a gluten-free all-purpose flour blend for the roux.

5. Can I add meat or vegetables?
Yes! Thinly sliced ham, cooked bacon, sautéed onions, or spinach can be layered in for extra flavor and heartiness.

Tips & Tricks

Use freshly grated cheese—pre-shredded varieties often have anti-caking agents that affect melting.

Let the sauce thicken just slightly before removing it from the heat—too runny, and it won’t hold the layers together.

Sprinkle extra paprika or fresh cracked pepper on top before baking for a more rustic finish.

Want a more elegant touch? Serve it in ramekins for individual portions.

If doubling the recipe, use a deeper dish and increase bake time by 10–15 minutes.

Recipe Variations

1. Broccoli Cheddar Supreme
Add 1 cup of lightly steamed, chopped broccoli between layers. Use mild cheddar instead of sharp for a softer flavor.

2. Sweet & Smoky Version
Swap half the russets for sweet potatoes. Increase paprika to 1 tsp and add a pinch of cumin to the sauce. The sweetness pairs beautifully with smoky cheese.

3. Herbed Scalloped Potatoes
Stir 1 tablespoon of chopped fresh thyme and rosemary into the sauce. Top with a breadcrumb-Parmesan mix instead of more cheese for a more savory, herbal finish.

4. Creamy Cauliflower Potato Bake
Swap 1 pound of potatoes for steamed cauliflower florets. Still creamy, but lower in carbs and a touch lighter.

5. Bacon Ranch Style
Mix ½ cup cooked crumbled bacon and 1 tablespoon ranch seasoning into the sauce. Top with green onions and more bacon before baking.

Final Thoughts

This dish brings me joy every time I make it—not just for how it tastes, but for what it means. It’s the kind of recipe that invites people to slow down and savor. There’s beauty in peeling potatoes by hand, in layering each slice with care, in watching the cheese bubble up at the edges of a well-worn casserole dish.

Sharing it here is like passing the dish around the table—my way of saying I hope this makes you feel warm and full and loved. Recipes like this one deserve to live on, in family kitchens and friendly gatherings, in potlucks and on quiet Sundays.

So, next time you’re craving something cozy, skip the shortcuts. Turn on the oven. Slice the potatoes. And make something worth remembering.

Cheesy Scalloped Potatoes Supreme

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lbs Russet potatoes, sliced ⅛-inch thick (use a mandoline for even slices)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk (or half-and-half for extra richness)
2 cups shredded sharp cheddar cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional, for depth)
Salt and pepper, to taste
Optional toppings: Fresh parsley, chopped green onions, or crispy bacon

Instructions

Step 1: Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Prepare the Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk, whisking until smooth. Simmer 5–7 minutes until slightly thickened.
Remove from heat and stir in 1½ cups cheddar and ½ cup Parmesan. Season with garlic powder, onion powder, paprika (optional), salt, and pepper. Adjust to taste.

Step 3: Layer the Potatoes
Layer sliced potatoes in the dish, slightly overlapping. Spoon sauce over each layer. Repeat until all potatoes and sauce are used, ending with sauce. Gently press down.

Step 4: Top with Cheese
Sprinkle remaining ½ cup cheddar and ½ cup Parmesan evenly on top.

Step 5: Bake
Cover with foil and bake for 45 minutes. Uncover and bake 15–20 minutes more, until top is golden and potatoes are tender. If browning too fast, cover loosely near the end.

Step 6: Garnish and Serve
Let rest for 5–10 minutes. Garnish with parsley, green onions, or crispy bacon, if desired.