Cheddar Cheese Scalloped Potatoes

Cheddar cheese scalloped potatoes

The Spruce

Prep: 12 mins
Cook: 30 mins
Total: 42 mins
Servings: 6 servings
Nutrition Facts (per serving)
590 Calories
34g Fat
56g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 590
% Daily Value*
Total Fat 34g 43%
Saturated Fat 20g 102%
Cholesterol 100mg 33%
Sodium 611mg 27%
Total Carbohydrate 56g 20%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 17g
Vitamin C 31mg 155%
Calcium 360mg 28%
Iron 2mg 12%
Potassium 1512mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can't go wrong if you choose these cheddar scalloped potatoes for a family meal, potluck dinner, or holiday feast. Briefly cooking the potatoes before baking means less time in the oven and ensures tender, delicious results.

A combination of milk and heavy cream makes for a rich sauce. Ham or bacon can be added to the potato mixture, or use a different cheese or blend of cheeses. For light garlic flavor, rub a cut clove of garlic over the baking dish before you butter it.

Use red-skinned potatoes or another low-starch potato. Round whites, new potatoes, and Yukon Gold are good choices as well.


  • 2 pounds potatoes, red-skinned or another waxy type, peeled and sliced 1/4-inch thick

  • 3 tablespoons unsalted butter

  • 3/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon dry mustard

  • 1/4 teaspoon paprika

  • 3 tablespoons all-purpose flour

  • 1 cup heavy cream

  • 3/4 cup milk

  • 2 cups shredded cheddar cheese, divided

Steps to Make It

  1. Gather the ingredients.

    Cheddar cheese scalloped potatoes
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  2. Put the sliced potatoes in a medium saucepan and cover with water. Bring to a boil and boil for about 4 to 5 minutes, or until just barely tender. Drain and set aside.

    Place potatoes in colander
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  3. Heat the oven to 375 F. Lightly butter a 2-quart casserole.

    Butter a casserole dish
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  4. In a saucepan, heat butter over medium heat. Stir in the salt, pepper, mustard, paprika, and flour. Stir until smooth and bubbly.

    Heat butter in saucepan
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  5. Stir in the cream and milk and cook, stirring, until thickened.

    Stir in milk and cream
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  6. Stir in about 1 1/2 cups of the shredded cheese and cook until melted.

    Stir in shredded cheese
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  7. Combine the sauce and potatoes in a bowl. 

    Combine sauce and potatoes
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  8. Then, spoon into the baking dish and top with remaining cheese.

    Spoon into a baking dish
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  9. Bake for 25 to 35 minutes, until bubbly and nicely browned.

    Bake in dish
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  10. Serve and enjoy.