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BEST Cheesy Scalloped Potatoes

Mashed potatoes are great, but cheesy scalloped potatoes are AMAZING and highly underrated! Serve this amazing side dish on Thanksgiving along side those mashers. Or serve them any night! They are a hit and truly not hard to make at all! Made with cheddar cheese, pecorino Romano, and a delicious sauce! Unbeatable! Let’s make em!

cheesy scalloped potatoes
cheesy scalloped potatoes



Cheesy scalloped potatoes 🥔! Thanksgiving recipe potatoes au gratin ❤️ #cheesyscallopedpotatoes #thanksgivingsides #potatorecipe

♬ Cheesy scalloped potatoes – Mealtime with Melissa

Cheesy Scalloped Potatoes

Melissa Jo


  • 4 russet potatoes sliced in thin rounds about 1/2 inch thick
  • 3 tbsp. of butter
  • 3 tbsp. of all purpose flour
  • 2 cups of milk
  • 2 cups of shredded cheddar cheese
  • 4 tbsp. of grated pecorino Romano cheese
  • 4 cloves of garlic chopped
  • 1 sweet onion diced
  • 1 tsp. of dried thyme
  • 1 tsp. of garlic powder
  • salt & pepper to taste
  • 1 tbsp. of white vinegar and ice water


  • Preheat the oven to 350
  • slice the potatoes in 1/2 inch thick rounds (as even as possible)
  • place the potatoes in a bowl full of ice water and white vinegar (let them soak while you prepare the sauce)
  • in a sauce pan sauté the onion in butter at about a medium heat
  • add the thyme, garlic powder, salt, and pepper
  • add the chopped garlic and sauté about 1 minute or so
  • add the flour and whisk continuously for about 3 minutes
  • add the milk
  • cook and stir over medium heat until it thickened and bubbly
  • take off the heat and stir in the cheeses. Stir until incorporated
  • grease the baking dish
  • layer the potatoes and cheese sauce
  • potatoes
  • cheese sauce
  • potatoes
  • cheese sauce
  • repeat until filled, the last layer should be cheese sauce
  • cover the baking dish tightly with tin foil and bake at 350 for 40 minutes
  • uncover the baking dish and bake again for an additional 40-50 minutes or until browned and bubbly
  • serve and ENJOY!


  • Potatoes: Buy russet, round white or red potatoes. I used russet potatoes for this recipe. There’s no need to peel potatoes. Unless you want to, of course. 😁
  • Potatoes: To prevent your potatoes from oxidizing and turning an unwanted color, slice the potatoes in thin rounds about 1/2 inch thick and add to a bowl of ice water with a tbsp. of white vinegar. Let them soak in the ice bath while you are making the sauce. Then, dry off the potatoes thoroughly. Then add to the dish! This will also reduce the amount of starch in the potatoes and make them cook up perfectly.
  • Baking Dish: Grease the dish with real butter; this adds a little extra delicious flavor. You can also use a nonstick spray in place of the butter.
Tried this recipe?Let us know how it was!

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