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The Best Cheesy Scalloped Potatoes

What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
  • Total Time
    Prep: 40 min. Bake: 1-1/4 hours + standing
  • Makes
    10 servings


  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
  • 1 block (4 ounces) Monterey Jack cheese, shredded
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 3/4 cup dry bread crumbs
  • Minced chives, optional


  • Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
  • Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
  • Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
  • To make dry bread crumbs: Preheat oven to 350°. Tear 3-4 slices day-old hearty bread into pieces. Pulse, covered, in a food processor or blender until coarse crumbs form. Spread in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, 15-20 minutes. Remove from pan to cool until ready for use.
  • Freeze option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 13x9-in. baking dish. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing initial time to 1-1/4 hours. Top with bread crumbs; return to oven and bake 10-15 more minutes. Let stand 15 minutes. If desired, sprinkle with chives.
  • Slow-cooker option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid; cover and cook on high 2 hours. Remove lid and paper towels; sprinkle potatoes with bread crumbs. Let stand 15 minutes. If desired, sprinkle with chives.

  • Test Kitchen tips
  • Resist the temptation to substitute reduced-fat milk and cheese for the whole milk versions. The more fat you use, the less likely it is that the sauce will break (become grainy).
  • Russets are the best potatoes to use because their high starch content will help keep the cheese sauce smooth.
  • Use a mandoline to get equally sliced potatoes. Ideal thickness is 1/8 in. to 3/16 in.
  • Nutrition Facts
    3/4 cup: 378 calories, 22g fat (13g saturated fat), 61mg cholesterol, 646mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 15g protein.


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    Average Rating:
    • Katt
      Jan 9, 2021

      Needed to use up extra milk. Found this recipe and it turn out very yummy!! I’ll definitely make it again. Thank you!

    • mrscessna
      Dec 25, 2020

      I baked this dish about 40 min longer than the recipe states. The potatoes on top got very brown and too hard to eat.

    • Catbird513
      May 31, 2020

      I really enjoyed these potatoes. I followed the recipe and they came out nicely. Will definitely make again.

    • maball
      Mar 30, 2020

      Really good! They had to cook much longer than stated, however.

    • quiltpinky1
      Jan 17, 2019

      I know I am in the minority but thought these were just pretty good, have several potato recipes I like better. I use white sauces a lot but this sauce was kind of too sticky and did not meld too well with the potatoes.They look very nice and The taste was good, but I made these for New Years Eve and wished I had used my family's cheese potatoes that I like better.

    • wjamanda
      Jun 2, 2018

      These were really good! My family enjoyed them! I will be making this again soon!

    • Shawners
      Dec 6, 2017

      Hands down the best scalloped potato recipe I have ever made!

    • Cathy
      Dec 6, 2017

      Not sure what I did wrong, but mine came out brown gross mush. Followed the instructions perfectly. Kids even thought maybe it was a prank recipe. Maybe we just don't like scalloped potatoes. Will stick to Augratin. Lol. #thanksgivingsidedishdisaster

    • cynandtom
      Jul 10, 2017

      Amazing!!! Followed recipe exactly. We have always had problems with scalloped potatoes and cooking time, flavor was generally good but under cooked. These came out perfectly tender and absolutely delicious, with a beautiful crusty top!

    • BeckyJCarver
      Apr 12, 2017

      I have been looking for a good scalloped potato recipe for decades but every one I tried never came out the way I liked. This one was perfect. I did make some variations on this recipe. I hate onions so i left them out & i left off the bread crumb topping as well. Also, I didn't have any monterey jack cheese so i used pepper jack. It gave the potatoes a nice kick! This one is a keeper!