The Best Homemade Cheesy Scalloped Potatoes

4.75 from 4 votes

This cheesy scalloped potatoes recipe is a keeper. It's rich and creamy, with so much flavor and makes any meal so much better!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main Course, Side Dish

Cuisine: American

Servings: servings

Preheat the oven to 375°F. Coat an oven safe dish (I used a 9 inch round) with nonstick spray.
Place a saucepan on the burner and turn the heat on to medium. Add butter to the sauce pan, once it's almost melted, add the olive oil.
Add in the flour, stir until it smells a little bit nutty, for about 3 minutes.
Add in onion and garlic powder, stir for one minute.
Add 1/4 cup milk, mix well until it forms a paste, then add the milk slowly and gradually until all is added. Stir constantly to avoid lumps.
Stir and cook until the sauce thickens a little bit just enough that it's not watery anymore.
Slice the red potatoes evenly, make sure all the slices have the same thickness.
Arrange the potato slices in the oven safe dish in circles, partially overlapping in a single layer.
Sprinkle shredded white cheddar all over the potatoes.
Pour the white sauce you made in the sauce pan over the potatoes, make sure they're covered.
Sprinkle Parmesan cheese on top. Cover with aluminum foil.
Bake in the oven for 40 minutes covered. Then uncover and bake for an additional 30 minutes until potatoes are fully cooked and the sauce is golden and bubbly.
Serve warm.

Make sure the potato slices have the same thickness. If some are thin and some are thick, the dish won't cook evenly which will result some parts to be mushy and others be hard.
For a dairy free version, use almond or cashew milk and dairy free cheese.
Mix the flour mixture with some milk to form a paste, then add the rest of the milk to the flour mixture and whisk well while cooking. This is for the mixture to be lump-free.
To have a lump-free and creamy sauce, use the milk room temperature.
While baking the dish uncovered, if you see that the top if fully golden but the potatoes are not fully cooked yet cover again with aluminum foil until they're fully cooked.
Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for about 20 minutes or until heated through.
Slow cooker scalloped potatoes: Follow the recipe as instructed. Coat the bottom of the slow cooker with a cooking spray and arrange the potatoes at the bottom of the slow cooker, overlapping in a single layer and top with cheese and the sauce. Top with parmesan and cook on high for 4 hours or until the potatoes are fully cooked.