Creamy Cheesy Scalloped Potatoes

Creamy Cheesy Scalloped Potatoes made from scratch are creamy, cheesy and the perfect side dish!

Scalloped Potatoes are one of my favorite side dishes. I love potatoes of any kind. Throw some creamy, cheesy sauce on them and I am in heaven!

These Scalloped Potatoes made from scratch are everything you want in a cheesy scalloped potato dish. There is no canned cream of anything in these potatoes (I actually love my cheesy potato dish with canned soup). There is just cheesy, creamy goodness from scratch!

Creamy Cheesy Scalloped  Potatoes

The Potatoes

I use russet potatoes and I think they are the best option for scalloped potatoes. They hold up well in the oven and don’t get overly mushy.

Peeled russet potatoes

You need to slice your potatoes pretty thin. You can do this using a knife or use a grater that has a slicing side.

This is the grater I use and I love it! It has a side for grating, slicing, and shredding. The slicer side slices the potatoes perfectly.

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The Creamy Cheesy Sauce

For your creamy cheesy sauce, it is simple but so good. These scalloped potatoes made from scratch mean made from scratch with a from scratch cheese sauce.

You will make a basic roux in a saucepan using butter, flour, and some minced onions. You will then use some half an half, sour cream, cheddar and provolone cheese. This will all heat, thicken, and melt together and will be so creamy and cheesy for those thinly sliced potatoes.

A note about the cheese: I use fresh grated cheddar cheese. I use provolone cheese slices. I use about 3 slices and cut them up into small pieces. You can get a block of provolone cheese from your cheese and deli counter, and grate it, but why go to all of that trouble? The slices work great!

You will season your cheesy sauce with some garlic powder, onion powder, salt, and pepper. The seasonings can be adjusted to your liking.

I have noticed that when you are tasting the sauce in the saucepan it will seem more flavorful, but when it is added to the potatoes and baked, the potatoes will lessen the flavor a bit. So keep that in mind when seasoning it. I love my potatoes seasoned pretty well but you don’t have to season them exactly like the recipe states.

Creamy Cheese sauce in a skillet for scalloped potatoes

Crunchy Crispy Topping

These Creamy Cheesy Scalloped Potatoes are topped with a crunchy crispy topping. I use cornflake crumbs mixed with melted butter. It adds the perfect crunchy topping to your scalloped potatoes.

Topping for Creamy Cheesy scalloped Potatoes made from cornflake crumbs and melted butter mixed together

Making/Baking the Creamy Cheesy Scalloped Potatoes

After your potatoes are sliced and your creamy, cheesy sauce is made, you will mix your potatoes in the creamy cheesy sauce. You will pour them into a greased 9×13 pan and top with the crunchy crispy topping.

9x13 baking dish of scalloped potatoes without the crunchy topping
Pan of scalloped potatoes with crunchy topping ready to bake

Cover your pan with foil and let them bake for about 1 to 1/2 hours.

The baking time will vary depending on how your oven bakes (they all cook a bit different), how soft/tender you want your potatoes, and how thin you sliced your potatoes.

It is entirely up to how soft you want your potatoes. Just make sure the sauce is heated through. You will remove the foil the last 10 minutes of baking so the crunchy top can brown a little.

Creamy Cheesy Scalloped Potatoes made from scratch are creamy, cheesy and the perfect side dish!

Creamy Cheesy Scalloped Potatoes being eaten with a fork

These Creamy Cheesy Scalloped Potatoes are perfect with my Super Easy Prime Rib or Ranch Chicken.

Also try my Super Easy NO FAIL Super Soft Homemade Rolls as another great side dish.

Creamy Cheesy Scalloped Potatoes

Creamy Cheesy Scalloped Potatoes

Creamy Cheesy Scalloped Potatoes are creamy, cheesy and the perfect side dish!
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 10 servings (depending on serving size)


  • 2 lbs. russet potatoes *about 7-8 smaller potatoes

Creamy Cheesy Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 tbsp dried minced onions
  • 3 cups half and half
  • 1/2 cup sour cream
  • 1 cup cheddar cheese, grated
  • 1/2 cup provolone cheese, cut into small pieces *see notes
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt *or more to taste
  • pepper to taste

Crunchy Topping

  • 3/4 cup cornflake crumbs
  • 1/4 cup melted butter


  • Peel and slice your potatoes so they are really thin (see photo above in blog post and tips on slicing). Set potatoes aside while you make your sauce.
    Tip: you can have your potatoes sit in water so they won't turn brown while you are making your sauce. Make sure to pat them dry the best you can so the sauce will cover them better.
  • Preheat your oven to 375° Grease a 9×13 baking dish.
  • In a large saucepan over medium heat, melt your butter and add your flour and minced onions. Whisk the flour, onions and butter together (it should almost be like a paste) and let it cook for about 1 to 2 minutes, or until bubbly and fragrant.
  • Add your half and half and whisk it well.
  • Add your sour cream and mix it well. The sauce should thicken.
  • Add your cheeses and whisk/mix well, until cheeses are melted.
  • Season cheesy sauce with your garlic powder, onion powder, salt and pepper. Adjust taste to your liking.
    NOTE: The taste will not be as strong once it is added to the potatoes as the potatoes will cut down a bit on the flavor. I like to season mine a bit over what I would consider "normal" so it has a good taste/ flavor one it is added to the potatoes.
  • Add your sliced potatoes to the creamy cheesy sauce mix them well, making sure all of the potatoes are covered.
  • Pour the cheesy potatoes into your greased 9×13 baking dish.
  • Make your crunchy topping by melting butter in a bowl and then adding your cornflake crumbs to the butter. Mix well. Sprinkle/spread over top of the scalloped potatoes.
  • Cover the potato dish with foil for baking.
  • Bake for 1 to 1 1/2 hours or until they are done to your liking and potatoes are soft and tender. Cooking times will vary depending on how thin your potatoes are, how your oven cooks and how you like your potatoes.
  • Remove the foil for the last 10 minutes of baking time so the crispy topping can brown.
  • Remove from the oven after your potatoes are done and your topping is browned.
  • Serve while hot.


I use provolone cheeses and I use about 3 for 1/2 cup.  I chop the cheese into little bits and add it to the sauce. You can have your cheese and deli counter cut you a block of provolone cheese and grate it but the slices work just fine!

Nutrition information is automatically calculated and should only be used as an approximation.

Serving: 1Serving | Calories: 428kcal | Carbohydrates: 40g | Protein: 11g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 610mg | Potassium: 550mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1102IU | Vitamin C: 10mg | Calcium: 236mg | Iron: 6mg

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