Skip Navigation
Search recipes, ingredients, articles, products...
Creamy Cheesy Scalloped Potatoes
Get started!


1/4 cup plus 1 tablespoon Land O Lakes® Butter, divided

1 large (2 cups) onion, thinly sliced

2 teaspoons finely chopped fresh garlic

1 tablespoon kosher salt

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne), if desired

6 tablespoons all-purpose flour

1 teaspoon yellow or Dijon mustard

2 1/2 cups whole milk

12 ounces (3 cups) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

2 1/2 pounds russet potatoes, scrubbed, dried, sliced 1/8 inch thick

1 ounce (1/2 cup) shredded Parmesan cheese

How to make

  1. STEP 1

    Heat oven to 400°F. Brush 13x9-inch baking dish with 1 tablespoon melted butter.

  2. STEP 2

    Melt remaining 1/4 cup butter in large saucepan over medium-high heat. Add onion, garlic, salt, pepper and cayenne, if desired. Cook 5 minutes or until onion begins to soften. Add flour and mustard; cook, stirring constantly, 2 minutes. Stir in milk, 1/2 cup at a time, letting mixture just come to a simmer and thicken between additions. Remove from heat; stir in Cheddar cheese.

  3. STEP 3

    Place one-third of potatoes into bottom of prepared baking dish. Pour one-third of sauce over top, spreading evenly over potatoes. Repeat layers, ending with sauce. Cover tightly with aluminum foil. Place baking dish on sheet tray to catch any drips. Bake 1 hour 15 minutes. Remove foil; sprinkle evenly with Parmesan cheese. Bake uncovered 15 minutes longer or until golden brown and potatoes are tender. Let stand 15 minutes before serving.

Tip #1

Consistent 1/8-inch slices are key to this dish. A mandoline or food processor makes quick, precise work of slicing.

Tip #2

Use your favorite Cheddar in this dish—mild, sharp or extra sharp all are the perfect cheese for this classic comfort food.

Tip #3

Cooled and tightly wrapped, this potato side can remain refrigerated for up to 3 days.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.