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3.67 from 6 votes

Easy, Cheesy Scalloped Potatoes Gratin

A surprisingly simple side dish featuring layers of melt in your mouth potatoes, a rich cream sauce, and cheddar cheese.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 172kcal


  • 2 lbs medium potatoes red, Yukon gold, russet, peeled
  • 2 tbsp unsalted butter
  • 1/2 cup chopped onion
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 tsp dry mustard
  • pinch of cayenne pepper
  • pinch of smoked paprika
  • 1/2 tsp salt
  • 2 cups cheddar cheese divided
  • 1 tbsp chopped fresh parsley optional


  • Cut potatoes into 1/4-inch thick slices and set aside.
  • In a medium saucepan over medium heat, melt butter. Add onion and cook for 5 minutes, stirring occasionally. Whisk in flour and cook for 1 minute. Whisk in milk, dry mustard, cayenne pepper, paprika, and salt. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer for 3 minutes or until thickened, stirring frequently.
  • Arrange half of potato slices in a lightly greased 9-inch square glass baking dish or 1-1/2 qt. casserole dish. Spread half of milk mixture over potatoes and top with 1 cup cheese. Repeat layering with remaining potatoes, milk mixture and 1 cup cheese.
  • Bake at 350 degrees for 1 hour, or until sauce is bubbly and potatoes are tender. Sprinkle with fresh parsley and a little cayenne pepper or paprika.
  • Enjoy!


This is perfect for making ahead of time. Assemble as instructed, and instead of baking cover the dish and refrigerate, up to 8 hours, and bake as instructed when ready.
Adapted from The Comfort Of Cooking


Calories: 172kcal | Carbohydrates: 14g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 9mg | Calcium: 206mg | Iron: 3mg