When it comes to comfort food, Cheddar Scalloped Potatoes reign supreme. This beloved baked side dish features thinly sliced potatoes layered in a rich, creamy sauce and finished with melted cheddar cheese bubbling on top. Whether you’re planning a holiday dinner, Sunday roast, or just want to elevate your weeknight meals, scalloped potatoes with cheddar add a touch of indulgence and warmth to any plate.
But there’s more to this dish than just cheese and cream. In this complete guide, you’ll learn:
- The difference between scalloped and au gratin potatoes
- What kind of cheddar melts best
- Common mistakes to avoid
- Regional variations like funeral potatoes and Paula Deen’s take
- And the secret chef-approved trick Michael Symon uses!
Get ready to master the ultimate Cheddar Scalloped Potatoes recipe from scratch—with layers of flavor and a golden, cheesy finish you’ll crave.
What Are Cheddar Scalloped Potatoes?
A Classic Comfort Food with a Cheesy Twist
Scalloped potatoes are traditionally made by baking thin slices of potatoes in a rich cream or milk-based sauce. The word “scalloped” refers to the technique of layering the potatoes and sauce, then slow-baking them until tender and bubbling. While early versions didn’t include cheese, the addition of sharp cheddar has become a modern favorite—resulting in what we now know as Cheddar Scalloped Potatoes.
They’re especially popular during:
- Holiday feasts (Thanksgiving, Christmas, Easter)
- Potlucks and family gatherings
- Sunday dinners and roast nights
What makes this dish irresistible is its texture: tender layers of potatoes soaked in cream and covered with a slightly crisp, golden cheese top. Every bite combines earthy potatoes, creamy richness, and cheesy depth—a winning trio.
Cheddar cheese isn’t just an afterthought—it’s the key flavor hero in Cheddar Scalloped Potatoes. Here’s why:
✔ Flavor: Aged cheddar adds sharpness and complexity that balances the richness of the cream.
✔ Texture: It melts beautifully, forming a bubbly top layer that slightly crisps in the oven.
✔ Color: Cheddar gives the potatoes a gorgeous golden-orange hue that looks as good as it tastes.
You can mix in other cheeses like Parmesan or Gruyère, but cheddar provides that nostalgic, crowd-pleasing flavor that keeps everyone coming back for seconds. That’s what makes Cheddar Scalloped Potatoes such a favorite at family gatherings and holiday tables.
💡 Pro Tip: Use sharp or extra sharp cheddar for bolder flavor, and shred it fresh for the best melt.
Want another creamy classic? Try our Woolworth Cheesecake Recipe for a no-bake dessert with retro charm
The Best Cheddar Scalloped Potatoes Recipe
Whether you’re hosting a holiday dinner or planning the perfect comfort-food side, this Cheddar Scalloped Potatoes recipe is all you need. With tender potato slices, a velvety cream sauce, and plenty of sharp cheddar cheese, it’s simple to make but guaranteed to impress.
Key Ingredients for a Creamy Bake
To make authentic, flavorful Cheddar Scalloped Potatoes, you’ll need these pantry staples:
| Ingredient | Purpose |
|---|---|
| Yukon Gold or Russet Potatoes | Starchy base, great for soaking up cream |
| Cheddar Cheese (Sharp) | Rich flavor and meltability |
| Heavy Cream or Half-and-Half | Creamy sauce that binds everything together |
| Garlic & Onion | Aromatic base for depth of flavor |
| Butter | Adds richness to the roux or base sauce |
| All-Purpose Flour | Used to thicken the sauce when making a roux-based version |
| Salt & Pepper | Essential seasoning |
| Optional: Fresh Thyme, Nutmeg | Adds an earthy and warm background flavor |
💡 Cheddar Tip: Use a block of cheddar and shred it yourself. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
Step-by-Step Instructions for Perfect Layers
Follow these steps for Cheddar Scalloped Potatoes that come out creamy in the middle and golden on top:
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter.
2. Slice the Potatoes
- Peel and slice potatoes into ⅛-inch thick rounds using a mandoline or sharp knife.
- Soak them briefly in cold water (5 minutes) to reduce surface starch, then pat dry thoroughly.
3. Make the Cheese Sauce
- In a saucepan, melt 3 tablespoons butter, then add 3 tablespoons flour to create a roux.
- Whisk constantly for 1–2 minutes.
- Gradually add 2 cups heavy cream (or half-and-half), whisking until smooth and thickened.
- Stir in 2 cups shredded sharp cheddar, salt, pepper, and optional thyme. Mix until melted.
4. Assemble the Layers
- Arrange ⅓ of the potato slices in the baking dish.
- Pour ⅓ of the cheese sauce over top. Repeat layers twice more.
- Sprinkle extra cheese on top for a golden crust.
5. Bake to Perfection
- Cover with foil and bake for 35 minutes.
- Uncover and bake for another 25–30 minutes, until the top is golden and bubbly and potatoes are fork-tender.
6. Rest & Serve
- Let cool for at least 10 minutes before slicing—this allows the sauce to set.
- Garnish with fresh herbs or a light dusting of paprika if desired.
🔥 Pro Tips for Foolproof Results:
✔ Use uniform slices to ensure even cooking.
✔ Let the sauce thicken before adding cheese—it keeps it smooth.
✔ Avoid over-layering or overcrowding the dish to prevent uneven baking.
Craving more rich and creamy sides? You’ll love our No Bake Peanut Butter Bars for a sweet and satisfying finish.
What Is the One Trick Michael Symon Uses to Make Perfect Scalloped Potatoes?
Celebrity chef Michael Symon is known for transforming simple dishes into elevated, flavorful experiences—and scalloped potatoes are no exception. His secret to perfect scalloped potatoes isn’t complicated, but it makes a huge difference in texture and flavor.
🧠 The Secret Technique: Managing the Starch
Michael Symon’s #1 trick is to never rinse the sliced potatoes after cutting.
Why?
Because rinsing removes the natural starch, and starch is what helps thicken the creamy sauce during baking. By keeping the surface starch intact, you get:
- A naturally thick, velvety sauce
- Better cohesion between potato layers
- A more rustic and flavorful finish
💡 Pro Tip: If you slice your potatoes ahead of time and store them in water (to prevent browning), make sure to dry them thoroughly before layering. But if slicing fresh for immediate use—skip the rinse entirely.
🔪 Layering, Slicing, and Sauce Tips
In addition to preserving the starch, Symon recommends these golden rules for scalloped potato perfection:
✅ Slice Evenly
Uniform slices (about ⅛-inch thick) cook evenly and layer beautifully. Thicker slices may stay undercooked; thinner ones might break down too much.
✅ Use Warm Sauce
Pouring warm sauce over the potatoes helps kickstart the cooking process and prevents separation. A cold sauce may cause the fat to split or curdle.
✅ Cover and Uncover at the Right Time
Start covered to steam and soften the potatoes, then uncover to get that golden, bubbly cheddar top layer.
🔁 Symon-Approved Additions
While Michael Symon’s base recipe is quite classic, he also loves adding:
- A touch of nutmeg or garlic to the cream sauce
- A sprinkle of Gruyère or Parmesan with the cheddar for extra depth
- A crispy topping of panko breadcrumbs and herbs
These small enhancements take Cheddar Scalloped Potatoes from great to unforgettable.
Want more pro-level kitchen tricks? Check out our Lemon Sandwich Cookies Recipe—a bakery-style treat you can make at home.
What Is the Best Cheese for Scalloped Potatoes?
When it comes to rich, creamy casseroles like Cheddar Scalloped Potatoes, cheese selection can make or break the dish. Not all cheeses melt the same way, and some offer better flavor, texture, or browning potential than others. So which one is best?
Spoiler alert: cheddar is the star—but it’s even better when paired with other melt-worthy cheeses.
🧀 Cheddar vs Gruyère vs Parmesan – Flavor & Melt Factor
Here’s how the top cheeses compare for scalloped potato success:
| Cheese | Flavor Profile | Meltability | Best Use |
|---|---|---|---|
| Sharp Cheddar | Tangy, bold, classic comfort flavor | Melts smoothly | Base cheese for traditional recipe |
| Gruyère | Nutty, slightly sweet, aged | Buttery melt, creamy | Mix-in for gourmet-style dishes |
| Parmesan | Salty, umami, hard cheese | Light melt, crispy top | Sprinkle on top or blend into sauce |
| Mozzarella | Mild, stretchy, creamy | High melt, low flavor | Add for texture, not much taste |
| Colby Jack | Milder cheddar cousin | Smooth melt | Good cheddar alternative for kids |
💡 Cheddar Tip: Always grate cheese fresh from a block. Pre-shredded cheeses contain anti-caking agents that can lead to a grainy sauce.
🔥 Best Cheese Combos for Ultimate Cheesy Goodness
While sharp cheddar delivers that familiar flavor punch, combining it with a second cheese enhances the overall richness and depth. Here are some tested combinations that work beautifully in Cheddar Scalloped Potatoes:
- Cheddar + Gruyère – Sharp meets nutty; perfect for dinner parties
- Cheddar + Parmesan – Classic combo with extra umami and crisp top
- Cheddar + Monterey Jack – Smooth melt and mild taste—kid-friendly version
- Cheddar + Smoked Gouda – Adds a smoky, rich layer to each bite
Want a crispier topping? Add Parmesan or even a sprinkle of buttered breadcrumbs with cheese for that irresistible baked crust.
🧂 Choosing Sharp vs Mild Cheddar
- Mild Cheddar → Creamier melt, subtle flavor
- Sharp Cheddar → Stronger bite, more contrast with the cream
- Extra Sharp → For cheddar lovers who want that intense tang
Most recipes—including ours—use sharp cheddar because it stands up well to cream and complements the potatoes’ natural sweetness.
Love gooey, cheesy recipes? Don’t miss our Cheesy Cauliflower Bake for another comfort food favorite.
What Are Some Common Mistakes to Avoid When Making Scalloped Potatoes?
Cheddar Scalloped Potatoes may seem like a straightforward dish, but a few small missteps can lead to disappointing results—like undercooked potatoes, separated sauce, or a watery mess. The good news? These issues are easy to avoid with the right prep and know-how, especially when following a tried-and-true Cheddar Scalloped Potatoes recipe.
Let’s walk through the top mistakes and how to fix them for a foolproof, creamy, cheesy success.
❌ Mistake #1: Using Raw Potatoes Without Pre-Cooking or Proper Slicing
The Problem:
If your slices are too thick or your oven isn’t hot enough, your scalloped potatoes may end up undercooked and hard in the center.
The Fix:
- Always slice potatoes to ⅛-inch thickness—a mandoline is your best friend.
- Use Yukon Gold or Russets, which cook evenly and hold their shape.
- Bake covered for the first half to steam and soften the layers.
❌ Mistake #2: Sauce Separation or Curdling
The Problem:
Your cream sauce looks perfect… until it bakes and turns grainy or greasy. This happens when dairy proteins separate due to high heat or acid.
The Fix:
- Make a roux-based cheese sauce (butter + flour + milk/cream) instead of just pouring cream over the potatoes.
- Warm the sauce before pouring it over the potatoes.
- Avoid acidic ingredients like lemon juice or tomatoes that can break the sauce.
❌ Mistake #3: Skipping the Cheese Layer or Using Pre-Shredded Cheese
The Problem:
Pre-shredded cheese doesn’t melt well and can cause lumpy, stringy sauce. And skipping the final cheese topping? Big mistake!
The Fix:
- Always grate cheddar from a block for a smooth, creamy melt.
- Add extra cheese between layers and on top for golden perfection.
❌ Mistake #4: Not Letting It Rest Before Serving
The Problem:
Cutting into the dish too soon results in runny layers and broken structure.
The Fix:
- Let the dish rest for 10–15 minutes after baking. This helps the sauce thicken and the layers hold their shape when served.
✅ Pro Tips for Success Every Time:
| Tip | Why It Works |
|---|---|
| Use starchy potatoes | Helps thicken the sauce naturally |
| Warm the sauce before layering | Prevents curdling and speeds up cook time |
| Bake covered, then uncovered | Ensures tender centers and golden top |
| Let it rest after baking | Keeps slices neat and creamy—not watery |
| Don’t skip seasoning each layer | Adds flavor all the way through |
📌 Internal Link Suggestion:
Want a foolproof dessert too? Try our Cottage Cheese Chocolate Pudding for a creamy, high-protein sweet treat.
What Is the Difference Between Scalloped Potatoes and Au Gratin Potatoes?
They’re both creamy, baked, potato-filled perfection—but Cheddar Scalloped Potatoes and au gratin potatoes aren’t quite the same dish. In fact, the difference comes down to cheese, layering, and technique—and understanding it helps you choose the right side dish every time, especially if you’re deciding between classic au gratin and a pan of rich, cheesy Cheddar Scalloped Potatoes.
🥔 Scalloped = Creamy Layers Without the Crust
Scalloped potatoes are traditionally made with:
- Thinly sliced potatoes
- A cream or milk-based sauce (often made with a roux)
- Light seasoning like garlic or nutmeg
- No cheese in the classic version (though many modern versions, like Cheddar Scalloped Potatoes, include it)
These potatoes are layered in a casserole dish and baked until tender and bubbling.
💡 Modern twist: Today, most scalloped potato recipes include cheddar or other cheeses for flavor—which is exactly what turns them into Cheddar Scalloped Potatoes.
🧀 Au Gratin = Cheese + Breadcrumbs on Top
Au gratin potatoes (or “Potatoes au Gratin”) are all about the cheese. The classic method includes:
- Cheese layered between the potato slices (often Gruyère or Parmesan)
- A crisp, golden topping made of cheese and/or breadcrumbs
- Often a thinner, broth- or cream-based sauce
It’s more rustic and crusty, thanks to the browned top and sometimes lighter sauce.
🔁 So, What’s the Real Difference?
| Feature | Scalloped Potatoes | Au Gratin Potatoes |
|---|---|---|
| Sauce | Cream or milk-based | Often includes cheese from the start |
| Cheese | Optional (but common today) | Essential (usually throughout layers) |
| Topping | Sometimes none, or just cheese | Cheese and breadcrumbs |
| Texture | Creamy and soft | Crisp, cheesy crust with tender layers |
| Classic Version | No cheese | Always includes cheese |
✨ Which One Should You Make?
If you want something rich and creamy with that familiar cheddar bite, go for Cheddar Scalloped Potatoes. If you prefer a crisp, cheesy crust with every bite, au gratin potatoes are your winner.
💡 Pro Tip: You can absolutely combine the two—just layer cheddar throughout your scalloped potatoes and add a topping of Parmesan or breadcrumbs for that crispy finish!
📌 Frequently Asked Questions (FAQs)
1. What is the one trick Michael Symon uses to make perfect scalloped potatoes?
Michael Symon recommends not rinsing the sliced potatoes before baking. This preserves the natural starch, which helps thicken the creamy sauce during baking and keeps the layers in Cheddar Scalloped Potatoes beautifully cohesive.
2. What is the best cheese for scalloped potatoes?
Sharp cheddar is the go-to for classic Cheddar Scalloped Potatoes, offering bold flavor and smooth meltability. However, blending it with Gruyère, Parmesan, or Monterey Jack can elevate the taste and texture for a gourmet twist.
3. What are some common mistakes to avoid when making scalloped potatoes?
Top mistakes include slicing potatoes unevenly, not pre-cooking or covering while baking, using pre-shredded cheese, and not letting the dish rest. These can lead to undercooked centers, grainy sauce, or runny layers in your Cheddar Scalloped Potatoes.
4. What is the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes typically use a creamy sauce without cheese in traditional versions, while au gratin potatoes always include cheese and often a breadcrumb topping. Most modern Cheddar Scalloped Potatoes blend both styles—cheesy, creamy, and golden on top.
5. How do you make Paula Deen’s scalloped potatoes?
Paula Deen’s version of scalloped potatoes includes a Southern-style twist with rich butter, cheddar cheese, and sometimes cream of mushroom soup for extra flavor. Her Cheddar Scalloped Potatoes are known for being ultra-creamy and indulgent.
6. What’s in funeral potatoes, and how are they different?
Funeral potatoes are a comforting casserole made with hash browns, cheddar cheese, sour cream, and a crunchy topping (usually cornflakes or Ritz crackers). Unlike Cheddar Scalloped Potatoes, funeral potatoes are faster to make and often served at potlucks or gatherings.
📌 Conclusion: Why Cheddar Scalloped Potatoes Deserve a Spot on Every Table
Creamy, cheesy, and crowd-pleasing, Cheddar Scalloped Potatoes are more than just a side dish—they’re comfort food at its finest. Whether you’re planning a holiday dinner, a Sunday roast, or just craving something warm and hearty, this dish delivers in flavor and texture every time.
From understanding the difference between scalloped and au gratin potatoes to mastering chef-approved tips, you’re now fully equipped to make this classic with confidence. Just remember:
- Slice your potatoes evenly
- Use sharp cheddar for bold flavor
- Don’t rush the baking—or the resting!
Want more cozy dishes?
✔ Check out our Sugarless Pancake Recipe for a low-sugar breakfast favorite.
✔ Or try No Bake Peanut Butter Bars for a quick sweet treat.
📌 Pin it for later or get inspired → Follow RecipesFaza on Pinterest
PrintCheddar Scalloped Potatoes
Cheddar Scalloped Potatoes are the ultimate comfort food side dish—layered with thinly sliced potatoes and smothered in a creamy cheddar cheese sauce. Baked until bubbly and golden, this crowd-pleasing casserole is perfect for holidays, potlucks, or any cozy dinner. Made with simple pantry ingredients and easy prep, it’s the kind of dish that disappears fast and always earns rave reviews. Customize it with Gruyère or Parmesan for extra cheesy flavor, or keep it classic with sharp cheddar.
- Prep Time: 10
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
10 cups Yukon Gold or Russet potatoes, thinly sliced (⅛-inch)
2 cups sharp cheddar cheese, shredded
2 cups heavy cream (or half-and-half)
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tsp salt
½ tsp black pepper
2 cloves garlic, minced
1 tsp fresh thyme (optional)
½ tsp nutmeg (optional)
Extra cheddar for topping
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil spray.
Slice potatoes into thin rounds using a mandoline or sharp knife.
Make the sauce: In a saucepan, melt butter. Whisk in flour to make a roux. Slowly add cream while whisking. Cook until thickened.
Stir in shredded cheddar, salt, pepper, garlic, and optional thyme or nutmeg until cheese is fully melted.
Layer: Arrange ⅓ of the potato slices in the baking dish. Pour ⅓ of the cheese sauce over. Repeat twice more.
Top with cheese and cover with foil.
Bake for 35 minutes covered. Remove foil and bake another 20–25 minutes until top is golden and bubbly.
Let rest 10–15 minutes before serving for the sauce to set.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg
