Last Updated on December 17, 2025 by Sarah Leadon
There’s nothing better than cheesy scalloped potatoes. They are the ultimate side dish. They are perfect for a weeknight side dish, potlucks, holiday events, or family gatherings.
The cheesy creamy dish is made with simple ingredients like potatoes and milk. Baked until golden and bubbling, it’s a cozy recipe that brings comfort to every table. Whether you’re cooking for a crowd or just craving something hearty, scalloped potatoes never disappoint.
Ingredients
These are the ingredients you need to make scalloped potatoes.
- Potatoes – Use Yukon gold or white potatoes. I peeled my potatoes. You don’t have to peel your potatoes. The skin on the potatoes is thin enough that you don’t have to peel them.
- Butter and gluten-free all-purpose flour – These ingredients create a roux that thickens the cheese sauce.
- Cheese – I used cheddar because it is the cheapest in my area. You can use a mix of cheeses, such as Gruyere, Gouda, and cheddar.
Scroll down to the recipe card to see the full list of ingredients and measurements.
How To Make Scalloped Potatoes
Making scalloped potatoes is pretty easy. First, gather all your ingredients.
Preheat your oven. Spray your baking dish with non-stick spray.
Put the potatoes in a large pot. Add enough water to the pot to cover the potatoes. Cook them over a medium-high flame for 10 minutes, until fork-tender. Boiling the potatoes first speeds up baking time and makes sure they are fully cooked in the center. Next, drain them and put them in the baking dish.
Shred your cheddar cheese while the potatoes are cooking. You can use pre-shredded cheese, but it’s better to grate your own cheese. It will melt better.
Make the roux by placing the butter in a large saucepan. Set it over medium-high heat and let it melt. Stir in the flour. Cook for a minute. The butter coats the starch granules in the gluten-free flour. When you add the milk, the starch will swell, creating a smooth, creamy base that stabilizes the cheese sauce.
Slowly add in the whole milk, whisking constantly. Cook the cheese sauce over medium-low heat until it thickens slightly.
Stir in the seasonings. Next, add 2 cups of shredded cheddar cheese to the sauce slowly, stirring until it melts.
Add the cheese sauce to the parboiled potatoes and gently mix to coat them. Top the scalloped potatoes with the remaining cheddar, then bake for 30-35 minutes, until the potatoes are tender.
Let the scalloped potatoes rest for 10-15 minutes before serving. The cheese sauce will thicken, and the layers will set, so it does not fall apart when you serve it.
What To Serve With Scalloped Potatoes
I served these scalloped potatoes with cranberry-glazed pork chops. Here are some other options you can serve scalloped potatoes with:
- Meatloaf
- Glazed Ham
- Roasted Chicken
- Salmon
- Roast Beef
- Breaded Lemon Pepper Chicken
Scalloped Potatoes
12
servings20
minutes45
minutes274
kcal15
minutes1
hourKeep the screen of your device on
Ingredients
3 lbs. white or Yukon gold potatoes, peeled, cut into 1/8 slices
1 teaspoon salt
6 tablespoons butter
¼ cup gluten-free all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon complete seasoning or seasoned salt
1/2 teaspoon onion powder
2 ½ cups shredded cheddar cheese
Directions
- Set your oven to 350°F (176°C). Coat a 3.9-quart baking dish with nonstick spray and set it aside.
- Place the potatoes in a large pot and cover them with water. Place it over medium-high heat and cook it for 10 minutes until they are fork fork-tender. Drain the potatoes. Place them into the prepared baking dish. Set them aside.
- Place the butter in a large saucepan and set it over medium-high heat. Once the butter melts, whisk in the flour. Cook it for 1 minute.
- Gradually add the whole milk, whisking constantly. Cook the cheese sauce over medium-low heat until it thickens slightly.
- Add the black pepper, garlic powder, complete seasoning or seasoned salt, and onion powder, and stir until combined.
- Gradually add 2 cups of cheddar cheese, stirring occasionally until it melts.
- Pour the cheese sauce over the scalloped potatoes. Gently stir the potatoes around to coat them in the cheese sauce.
- Sprinkle the remaining cheddar cheese over the scalloped potatoes, then bake for 30-35 minutes, until the potatoes are tender and the cheese is golden and melted.
- Let it rest for 10-15 minutes before serving.
Nutrition Facts
- Total number of serves: 12
- Calories: 274kcal
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 434mg
- Potassium: 578mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 4g
- Protein: 10g
- Iron: 1mg
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