Cheesy Scalloped Potatoes

Nov 2, 2021 | Food, Sides

Happy Wednesday everyone!!  November is here and what better way to kick off the month than with these Scalloped Potatoes!  Made with layers of sliced potatoes and a rich, creamy, cheesy, buttery sauce you will definitely want these on your Thanksgiving table for dinner!  This herb and cheese covered dish has the most delicious aroma as soon as you take it out of the oven making you hungry as soon as you smell it. Having a craving for something rich and cream?  One bite of these scalloped potatoes and your cravings will be cured.
Scalloped potatoes |
I cut 10 large potatoes into thin round slices, washed, and then patted them dry with a towel before I add them to a large bowl.  Potatoes create a lot of moisture so be careful how long you let them sit in the bowl.  I read one recipe that used 4 1/2 cups of potatoes but I was using a 8 x 11 baking dish from Pioneer Woman and 10 large potatoes worked perfectly.  Make sure you cut your potatoes all the same thickness as they will not cook evenly if you don’t and don’t cut them too thick because they will not cook properly.
Scalloped potatoes |
In a small bowl, I combined my kosher salt, pink Himalayan salt, black pepper, paprika, garlic powder, red pepper flakes, and parsley together and slowly tossed these ingredients in with the potatoes.  While the potatoes sat absorbing the herbs, I whisked melted butter and flour over medium heat in a medium sized sauce pan until creamy.  Then it was time to add the half and half and cheeses.  Be careful to keep stirring. You want your cheese to melt not burn.
Scalloped potatoes |
It was time to lay the potatoes in my baking dish side-by-side in 2 rows, poured my cheese mixture over the potatoes and layered on top with Monterey Jack, Colby cheddar, and parmesan cheese.
Scalloped potatoes |
Scalloped potatoes |
Note:  Preheat your oven before you start preparing this dish to 400 degrees.  This way your oven will be nice and hot for cooking.  I covered my potatoes with foil and baked for 30 minutes, then took the cover off and baked them for another 30 minutes.  Once the potatoes were tender, I broiled them for 5 minutes to get the cheese crispy on top.
Scalloped potatoes |

Additions to your scalloped potatoes:

*You could add onions in between your potatoes
*Add green onions and bacon to the top of the dish
*Serve with sour cream
*Another option would be to add lobster or shrimp
*This dish would go great with steak or a side dish to your turkey dinner for Thanksgiving  or Christmas
*This recipe could feed 6 people with leftovers but if you wanted to double the recipe, stack the rows of potatoes and double the ingredients. Just make sure you cook longer and take out when the potatoes are tender
*Create a crunch top by mixing up Kellog’s Brand Flakes and slivers of almonds and bake them on top
*Like your scalloped potatoes with a touch of spice?  Combine 1/2 teaspoon cinnamon and 1/2 teaspoon of nutmeg, mix in with your shredded cheese and sprinkle on top for baking
*You can lay the potatoes horizontally or vertically.  Either way will work.

Scalloped potatoes |
Scalloped potatoes |

Cheesy Scalloped Potatoes

Layers of tender potatoes topped with cheesy goodness and baked to perfection.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: potatoes, cheese, milk, seasonings
Author: Two Adorable Labs


  • 10 large potatoes
  • 1 tsp kosher salt
  • 1 tsp pink Himalayan salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp parsley
  • 8 tbsp butter, unsalted
  • 4 tbsp flour
  • 1 1/2 cup half and half
  • 1 16 oz bag shredded Monterey Jack and Colby cheese
  • 1/2 cup grated parmesan cheese


  • Wash potatoes, slice into rounds, wash, and set aside keeping skins on
  • Preheat oven to 400 degrees
  • Add salt, pepper, paprika garlic powder, pepper, red pepper flakes, and parsley together and toss in with potatoes. Let sit while you create the cheese sauce.
  • In a medium sauce pan over medium heat, melt butter. Whisk flour into melted butter until combined well.
  • Add half and half into flour and butter mixture and stir well.
  • Toss in 1 cup of Monterey cheese and 1 cup of Colby Cheese until completely combined. Remove from heat and set aside.
  • Layer your potatoes in a dish and pour cheese sauce over the potatoes.
  • Top with Monterey and Colby cheeses about 1 inch thick high
  • Sprinkle grated parmesan cheese on top
  • Cover and bake for 30 minutes. Uncover and bake for 30 minutes or until potatoes are tender.
  • Broil for 5 minutes. Serve hot.


Make sure your potatoes are tender.  By cutting them evenly, this helps during the baking process.  Every oven is different.  If you need to increase the temperature to cook faster, you can do that.  Try baking at 425 degrees or increase the time by 15 minutes or so.  

I love hearing from all of you and do my best to respond to each and every one of you.  I always enjoy your comments, feedback, and suggestions so keep them coming!  If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs​.

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What Do You Think? Let Us Know!


  1. Carla D Evans

    O M G! Now those are some yummy looking potatoes 😋 You can bring these over anytime!!! 😁

    • Bobbi

      LOL. Thanks! I’ll bring them for Thanksgiving!

  2. Larissa

    5 stars
    These potatoes are phenomenal! This is the first recipe I’ve tried from Bobbi Jo, and I can’t wait to make more from her!! I have already shared this recipe with a friend and she is so excited to make them too. Super easy to throw together and a real comfort food. These were a hit!

    • Bobbi

      Thank you so very much! I really appreciate your kind words and sharing the recipe with your friend. I hope she loves the recipe as well.


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