Cheesy Scalloped Potatoes – an easy recipe for making the most creamy and cheesy scalloped potatoes! Perfect for your next holiday or large gathering. They will quickly become a crowd favorite!

These quick and easy Cheesy Scalloped Potatoes will make the perfect addition to your next holiday dinner! We always make them on Easter Sunday with our favorite Honey Glazed Ham and the whole family loves them!

The Best Cheesy Scalloped Potatoes

Wondering what classic dish to serve at your next holiday dinner? Let us introduce you to the absolute best cheesy scalloped potato recipe! Our family continues to ask for this recipe again and again, for Easter, Christmas, Thanksgiving, basically any family get together or dinner party. Cheesy potatoes never disappoint as the perfect side dish and we have included a secret ingredient to lighten up this classic potato recipe just a bit!

What You Will Need

  • butter – perfect for adding flavor and sautéing the garlic & onion.
  • garlic & sweet yellow onion – classic aromatic ingredients that add so much flavor!
  • all-purpose flour – added to thicken things up into a roux. Option to swap for gluten-free flour, if you want.
  • creamer – we love using the NutPods Unflavored/Unsweetened Creamer for a lighter, dairy-free option, but you can also use half-and-half or heavy cream.
  • chicken broth – pick-up your favorite from the local grocery store or make your own!
  • kosher salt & ground black pepper – simple seasonings that are always a must!
  • Yukon gold potatoes – these are our favorite potatoes to use, but you could also use russet potatoes.
  • monterey jack cheese, cheddar jack cheese, & parmesan cheese – a cheese combination that is out of this world delicious! Option to use Gruyeré cheese instead of Monterery Jack cheese, if you want.

How To Make Cheesy Scalloped Potatoes

To start making this cheesy scalloped potatoes recipe, bring a medium cast iron skillet to a medium heat, add the butter to melt, and then sauté the garlic and until until fragrant.

Remove the cooked onion from the pan and set aside. Now add the flour to the large skillet and whisk to form a thick roux paste.

Gradually add your creamer of choice and chicken broth while whisking continuously to form a thick creamy base. Then season with salt & pepper and add the onions back to the pan.

Thinly slice the raw potatoes to be 1/8″ thick slices (we love using a mandolin for this). Place half of the sliced potatoes in the bottom of a baking dish sprayed with cooking spray and pour half of the cream sauce on top.

Next, sprinkle on half of the shredded cheeses and all of the parmesan.

In the casserole dish, add the rest of the potato slices, remaining creamy sauce, and the rest of the shredded cheese on top.

Cover with aluminum foil over the top and place in the preheated oven for one hour of baking time.

Finally, remove the aluminum foil and return to the oven for 10 minutes to get the cheese nice and golden brown.

Let the potato dish rest for at least 15 minutes before scooping into it!

Cheesy Scalloped Potatoes And Ham

Typically we serve this as a classic side dish with ham, but you could also cube cooked ham and toss it right into the dish before baking. This would make it more of a ham and potatoes casserole (or main course), which would also be amazing. Add some steamed green beans on the side for a complete meal!

How To Serve Cheesy Scalloped Potatoes

These super cheesy scalloped potatoes (also known as au gratin potatoes) are delicious with just about anything! We typically make this for a holiday meal with a smoked ham or baked ham. They would also be great with a grilled turkey or juicy roast turkey breast! And if you are feeling ambitious for Sunday dinner, you could serve with a spatchcock chicken.

Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!


Cheesy Scalloped Potatoes – a dreamy and delicious Holiday side dish that is packed with flavor and is always everyone’s favorite!


  • 4 tablespoons butter
  • 1 teaspoon garlic, minced
  • 1 small yellow onion, halved and thinly sliced
  • 1/3 cup all-purpose flour OR gluten-free flour
  • 1 1/2 cup Nutpods Original (unsweetened/unflavored) creamer OR half-and-half*
  • 1/2 cup chicken broth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 45 cups yukon gold potatoes, sliced to 1/8 inch 
  • 1 cup monterey jack cheese, freshly grated (Gruyere works too)
  • 1 cup cheddar jack cheese, freshly grated
  • 1/2 cup parmesan cheese, grated


  1. Preheat oven to 375 degrees F.
  2. Bring 12 inch skillet to medium-high heat. Add butter and let melt. Swirl to coat the pan. Add garlic and onion. Move around pan until garlic becomes fragrant and onions soften a bit, approx. 2-3 minutes. Remove onions and place on a small plate; set aside.
  3. Add flour and use a whisk to combine with butter to create a paste (aka a roux). Whisk continually and slowly add the creamer about 1/4 cup at a time. Continue adding and whisking as the liquid combines with the roux. Once you have added the creamer add the broth the same way. Continue whisking and ensure the mixture is simmering gently as it continues to thicken. Add salt, pepper and onions back in, stir to combine and remove from heat.
  4. Spray a 9×13 casserole pan with olive oil. Layer half of the potatoes on the bottom. Top with half the sauce then 1/2 cup of the monterey cheese (or Gruyere), 1/2 cup of cheddar jack and all of the parmesan. Then layer the remaining potatoes, the remaining sauce and the rest of the monterey jack and cheddar jack cheeses.
  5. Cover with aluminum foil and place in oven, middle rack, for 1 hour.
  6. Remove and test the potatoes ensuring they are soft, but still a bit firm. If they need longer, cover again continue cooking in 10 minute increments until they are fully cooked. Otherwise, uncover and return to oven for 10 minutes to really make sure the cheese is bubbly.
  7. Remove from oven and let cool at least 15 minutes (otherwise it will fall apart if you try and scoop it up) before serving.


  • Creamer: I love using Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
  • Potatoes: I recommend using a mandolin so you get uniform, thin slices. You could use russet but for best results use Yukon golds.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.