Cheesy Scallop Potatoes

These Cheesy Scalloped Potatoes are the kind of cozy, crave-worthy side dish that turns any meal into something special. With layers of tender potatoes and a creamy, cheesy sauce, it’s comfort food at its best.

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Cheesy Scallop Potatoes

Why You'll Love This Cheesy Scallop Potatoes Recipe

• Quick to prep: Only 20 minutes of hands-on time—ideal for busy weeknights or prep-ahead dinners

• Minimal ingredients: Uses pantry staples and easy-to-find cheeses

• Crowd-pleaser: Perfect for picky eaters, kids, and adults alike

• Make-ahead friendly: Assembles beautifully in advance and reheats like a dream

• Customizable: Swap cheeses or add herbs to suit your taste

• Comfort food at its best: Rich, creamy, and layered with love

• Pairs with anything: Perfect next to Brown Sugar Gazed Ham, chicken, steak, or roasted veggies

Baking Tips & Tricks

• Slice evenly: Use a mandolin for uniform thin slices that cook evenly and stack beautifully

• Don’t skip the rest: Let the dish rest before serving—this helps it thicken and slice cleanly

• Cover then uncover: Baking covered ensures the potatoes cook through; uncovering gives that golden top

• Taste the sauce: Adjust the seasoning of the cheese sauce before assembling for best flavor

• Grease the pan well: Prevents sticking and makes serving so much easier (especially the crispy edges!)

  
  

Cheesy Scallop Potatoes 

Prep:  20 mins. | Cook: 1hr. | Serves: 6

Ingredients:

• 4 large potatoes, russet (or Yukon gold peeled thinly sliced)

• 3 T. butter

• 3 T. all-purpose flour

• 2 c. heavy cream

• 1 c. milk

• 1 tsp. garlic powder

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 1/4 tsp. ground nutmeg

• 1 c. cheddar cheese, shredded

• 1 c. Gruyere cheese

• 1/4 c. parmesan cheese, grated

• parsley, for garnish

Instructions

1. Prep the Potatoes: Preheat oven to 375 degrees F. Grease a 9x13 baking dish. Thinly slice the potatoes using a mandolin or knife

2. Cheese Sauce: In a medium saucepan, melt the butter over a medium heat, then whisk in flour and cook for 1-2 minutes. Gradually add heavy cream and milk, whisking until smooth and thicken. Stir in garlic powder, salt, pepper and nutmeg. Remove from heat and mix in cheddar, Gruyere and Parmesan until melted.

3. Assemble: Arrange half of the potatoes slices in an even layer in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.

4. Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20-25 minutes until top is golden brown.*Let dish rest for 5-10 minutes before garnishing with parsley.