Go Back

Cheesy Scalloped Potatoes

Melanie - Gather for Bread
How to make cheesy scalloped potatoes from scratch. Homemade creamy cheese sauce, this is a great side dish with any holiday meal. 
Course Dinner
Cuisine American


  • 2 Tablespoons unsalted butter
  • 1 onion minced
  • 2 garlic cloves minced
  • 3 cups half and half
  • 1 cup milk
  • 1/2 teaspoon thyme
  • salt and pepper to taste
  • 1 dry bay leaf
  • 4 lbs russet potatoes peeled and sliced
  • 1 cup extra sharp cheddar cheese shredded


  • Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and translucent about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add half and half, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
  • Cover pot and maintain a light simmer, and cook until potatoes are almost tender, about 15 minutes. Remove bay leaf.
  • Transfer potato mixture to 3-quart baking dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 5 minutes before serving.