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Top shot of the corner of a casserole dish of scheesy scalloped potatoes with a spoon under a small chunk.

Cheesy Scalloped Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 24 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Cheesy Scalloped Potatoes – a dreamy and delicious Holiday side dish that is packed with flavor and is always everyone’s favorite!


  • 4 tablespoons butter
  • 1 teaspoon garlic, minced
  • 1 small yellow onion, halved and thinly sliced
  • 1/3 cup all-purpose flour OR gluten-free flour
  • 1 1/2 cup Nutpods Original (unsweetened/unflavored) creamer OR half-and-half*
  • 1/2 cup chicken broth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 45 cups yukon gold potatoes, sliced to 1/8 inch 
  • 1 cup monterey jack cheese, freshly grated (Gruyere works too)
  • 1 cup cheddar jack cheese, freshly grated
  • 1/2 cup parmesan cheese, grated


  1. Preheat oven to 375 degrees F.
  2. Bring 12 inch skillet to medium-high heat. Add butter and let melt. Swirl to coat the pan. Add garlic and onion. Move around pan until garlic becomes fragrant and onions soften a bit, approx. 2-3 minutes. Remove onions and place on a small plate; set aside. 
  3. Add flour and use a whisk to combine with butter to create a paste (aka a roux). Whisk continually and slowly add the creamer about 1/4 cup at a time. Continue adding and whisking as the liquid combines with the roux. Once you have added the creamer add the broth the same way. Continue whisking and ensure the mixture is simmering gently as it continues to thicken. Add salt, pepper and onions back in, stir to combine and remove from heat. 
  4. Spray a 9×13 casserole pan with olive oil. Layer half of the potatoes on the bottom. Top with half the sauce then 1/2 cup of the monterey cheese (or Gruyere), 1/2 cup of cheddar jack and all of the parmesan. Then layer the remaining potatoes, the remaining sauce and the rest of the monterey jack and cheddar jack cheeses. 
  5. Cover with aluminum foil and place in oven, middle rack, for 1 hour. 
  6. Remove and test the potatoes ensuring they are soft, but still a bit firm. If they need longer, cover again continue cooking in 10 minute increments until they are fully cooked. Otherwise, uncover and return to oven for 10 minutes to really make sure the cheese is bubbly. 
  7. Remove from oven and let cool at least 15 minutes (otherwise it will fall apart if you try and scoop it up) before serving. 


  • *Creamer: I love using Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
  • Potatoes: I recommend using a mandolin so you get uniform, thin slices. You could use russet but for best results use Yukon golds. 
  • Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. 


  • Serving Size: 6oz
  • Calories: 96
  • Sugar: 0.4 g
  • Sodium: 181.7 mg
  • Fat: 6.1 g
  • Carbohydrates: 6.4 g
  • Protein: 4.1 g
  • Cholesterol: 16.7 mg