Creamy Cheesy Scalloped Potatoes (Three-Cheese Bake)

These creamy, cheesy scalloped potatoes are a classic comfort-food side dish. Thinly sliced potatoes are layered in a garlic cream sauce with cheddar, mozzarella and Parmesan, then baked until golden and bubbly.

Technically, this recipe sits between scalloped potatoes and potatoes au gratin. Scalloped potatoes are traditionally baked in a cream sauce, while au gratin versions add cheese. This one uses a garlic cream sauce plus plenty of cheese, so it's rich, indulgent and made for special dinners.

It takes about 95 minutes, most of it hands-off baking. It's a good fit for holiday meals and family dinners.

In the UK and Australia, use an all-purpose or baking potato (like Maris Piper or Sebago), double cream or thickened cream instead of heavy cream, and plain flour instead of all-purpose. Sharp cheddar is mature cheddar, and Italian seasoning is mixed Italian herbs.

Why You'll Love It

• Creamy, cheesy and comforting
• Golden, bubbly cheese on top
• Simple ingredients and an easy method
• A good fit for family dinners and holidays
• Works alongside chicken, beef or roasted vegetables

Prep & Cooking

• Prep Time: 20 minutes
• Cook Time: 70 to 75 minutes
• Total Time: about 95 minutes
• Servings: 8

Ingredients

For the potatoes

• Yukon Gold or Russet potatoes (all-purpose/baking potatoes in UK/AU), thinly sliced — 2½ lb (about 1.1 kg)
• Butter, for greasing — 2 tbsp

For the creamy sauce

• Butter — 3 tbsp
• Garlic cloves, minced — 3
• All-purpose flour (plain flour in UK/AU) — 3 tbsp
• Whole milk — 2 cups (about 475 ml)
• Heavy cream (double/thickened cream in UK/AU) — 1 cup (about 240 ml)
• Onion powder — 1 tsp
• Italian seasoning (mixed Italian herbs in UK/AU) — 1 tsp
• Black pepper — ½ tsp
• Salt — ½ tsp

For the cheese & garnish

• Shredded sharp cheddar (mature cheddar in UK/AU) — 2 cups
• Shredded mozzarella — 1 cup
• Grated Parmesan — ½ cup
• Fresh chopped parsley, for garnish

Equipment

• 9x13-inch (about 23x33 cm) baking dish
• Saucepan
• Whisk
• Mandoline (optional; a sharp knife also works)
• Aluminum foil (aluminium foil in UK/AU)

Instructions

Step 1 — Prep the baking dish

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish generously with butter.

Step 2 — Slice the potatoes

Wash and thinly slice the potatoes into even ⅛-inch (3 mm) rounds. Keeping the slices similar in thickness helps them cook evenly.

Pro Tip: A mandoline slicer makes even ⅛-inch slices quickly. Use the guard, since the blade is very sharp.

Step 3 — Start the sauce

Make the sauce. Melt 3 tbsp butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds.

Step 4 — Build the roux

Whisk in the flour and cook for 1 minute. Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps.

Step 5 — Season and thicken

Add the onion powder, Italian seasoning, salt and black pepper. Cook for 4 to 5 minutes, stirring often, until the sauce is smooth and slightly thickened.

Step 6 — Add the Parmesan

Remove the sauce from the heat and stir in the Parmesan until melted and smooth.

Step 7 — Layer the dish

Arrange half of the sliced potatoes in the prepared baking dish. Pour over half of the cream sauce and sprinkle with half of the cheddar and mozzarella.

Step 8 — Repeat layers

Repeat with the remaining potatoes, cream sauce, cheddar and mozzarella.

Step 9 — Bake covered

Cover tightly with foil and bake for 45 minutes.

Step 10 — Bake uncovered

Remove the foil and continue baking for 25 to 30 minutes, until the potatoes are tender when pierced with a fork and the cheese is golden and bubbling.

Step 11 — Rest and serve

Remove from the oven and let the casserole rest for 10 minutes. Garnish with fresh parsley and serve warm.

Ingredient Spotlight

• Potatoes: Provide carbohydrates and potassium and form the creamy, tender base.
• Cheese blend: Cheddar, mozzarella and Parmesan add protein, calcium and rich cheesy flavor.
• Garlic: Adds savory flavor to the cream sauce without complicated seasoning.

Easy Swaps

• Potatoes: Yukon Gold gives an especially creamy texture. Russets work perfectly too.
• Cheese: Swap sharp cheddar for mild cheddar, Gruyère or Monterey Jack. Flavor and meltiness will change slightly.
• Bacon: Add crispy cooked bacon between the potato layers for extra flavor.
• Onions: Add thinly sliced caramelized onions for a sweet, savory twist.

Storage & Reheating

• Refrigerator: Cool leftovers and refrigerate them promptly in an airtight container. They keep for up to 4 days.
• Reheating: Reheat covered portions in the oven at 350°F (175°C) until warmed through, or gently in the microwave.
• Freezer: To freeze, cool fully and freeze portions for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F (175°C) until hot. Note that cream and cheese sauces can sometimes separate slightly upon freezing, but the flavor remains excellent.

Serving Ideas

• Roasted chicken, grilled steak, baked ham or roasted vegetables.
• A fresh green salad for a simple, satisfying meal.

Recipe FAQs

Whether for Thanksgiving, Christmas, or a comforting Sunday dinner, these three-cheese scalloped potatoes are rich, satisfying, and always a crowd-pleaser.