Nothing says holiday comfort quite like a bubbling dish of Cheesy Christmas Scalloped Potatoes with Cream Sauce. This dish combines thinly sliced potatoes layered with a luscious, velvety cream sauce made of butter, milk, and cheese — then baked until golden and irresistibly bubbly.
The scent that fills the kitchen as it bakes — creamy, garlicky, and rich with melted cheese — feels like Christmas warmth in edible form. Each forkful melts in your mouth, offering a perfect harmony of tender potatoes and creamy, cheesy decadence.
Why I Love This Recipe
I absolutely adore this recipe because it’s a true celebration of simple ingredients done perfectly. Potatoes, cream, cheese, and a touch of nutmeg come together to create something magical. Every bite reminds me of cozy family dinners, laughter around the Christmas table, and the joy of sharing rich comfort food.
The texture is heavenly — soft potatoes with a golden, cheesy crust that’s crisp on top and creamy underneath. And the aroma while it bakes? Pure holiday nostalgia.
Why It’s a Must-Try Dish
This Cheesy Christmas Scalloped Potatoes is a must-try because:
- It’s ultra-creamy and indulgent, perfect for special occasions.
- It brings holiday cheer and warmth to any Christmas spread.
- It’s easy to prepare ahead of time, making it ideal for hosting.
- It’s loved by all ages — even the pickiest eaters can’t resist it.
- It adds a touch of elegance to your dinner table with minimal effort.
If you want a crowd-pleasing, show-stopping side dish, this one will make your guests ask for seconds (and the recipe!).
Preparation and Cooking Details
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: 8
- Calories: ~370 kcal per serving
- Course: Side Dish
- Cuisine: American / French-inspired Holiday Classic
Ingredients
For the Potatoes:
- 2 lbs (about 900 g) russet or Yukon gold potatoes, thinly sliced
- 2 tablespoons unsalted butter (for greasing the dish)
- Salt and freshly ground black pepper, to taste
For the Cream Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1 cup heavy cream
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard (optional but adds great depth)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional but recommended for holiday flavor)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Gruyère cheese (or Parmesan for variation)
For the Topping:
- ½ cup shredded cheddar or Gruyère
- 2 tablespoons chopped parsley (for garnish)
Cooking Directions
- Preheat oven: Set to 375°F (190°C). Butter a 9×13-inch baking dish.
- Prepare potatoes: Peel (if desired) and slice thinly — about ⅛-inch thick.
- Make the cream sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute until bubbly.
- Gradually whisk in warm milk and cream until smooth and thickened.
- Add garlic, mustard, salt, pepper, nutmeg, and cheese. Stir until melted and creamy.
- Assemble:
- Arrange half of the potato slices in the dish.
- Pour half of the cream sauce over them.
- Repeat with remaining potatoes and sauce.
- Top: Sprinkle with extra cheese.
- Bake: Cover with foil and bake 45 minutes. Remove foil and bake another 25–30 minutes until golden and bubbling.
- Cool slightly: Let rest 10–15 minutes before serving. Garnish with parsley.
Step-by-Step Preparation Method
Step 1: Preheat the oven to 375°F (190°C) and butter your baking dish.
Step 2: Peel and slice the potatoes thinly using a mandoline or sharp knife.
Step 3: In a saucepan, melt butter, add flour, and whisk to make a roux.
Step 4: Gradually pour in warm milk and cream while whisking until smooth.
Step 5: Add garlic, mustard, salt, pepper, and nutmeg. Stir well.
Step 6: Add cheeses and stir until melted into a velvety sauce.
Step 7: Layer half of the potatoes, pour half of the sauce, then repeat.
Step 8: Sprinkle the top with remaining cheese.
Step 9: Cover with foil, bake 45 minutes, then uncover and bake 25–30 minutes until bubbly and golden brown.
Step 10: Cool slightly before serving for perfect creamy layers.
How to Serve
- Serve warm, directly from the baking dish, with a garnish of chopped parsley or chives.
- Pairs beautifully with roast turkey, honey-glazed ham, or beef roast.
- For a restaurant-style touch, serve in individual ramekins for elegant presentation.
- You can also drizzle with a bit of extra melted butter or sprinkle with crispy bacon bits before serving.
Recipe Tips
- Uniform slices ensure even cooking — use a mandoline for best results.
- Warm the milk and cream before adding to the roux to prevent lumps.
- Don’t skip the rest time — it helps the sauce thicken and set before serving.
- Mix cheeses for more complex flavor (e.g., Gruyère + Cheddar = heaven).
- Add a pinch of nutmeg for a subtle festive note that enhances the creaminess.
- If using pre-shredded cheese, choose one without anti-caking agents (it melts better).
Recipe Variations
- Garlic Parmesan Scalloped Potatoes: Replace cheddar with Parmesan and add roasted garlic for an Italian twist.
- Loaded Scalloped Potatoes: Add cooked bacon, green onions, and a sprinkle of mozzarella on top.
- Herbed Scalloped Potatoes: Mix in fresh thyme, rosemary, or sage for a fragrant touch.
- Vegan Version: Use plant-based milk, vegan butter, and cashew cheese sauce.
- Smoky Scalloped Potatoes: Add a dash of smoked paprika or smoked gouda cheese.
- Ham and Cheese Variation: Add diced cooked ham between layers for a full meal.
- Caramelized Onion Scalloped Potatoes: Layer with sweet caramelized onions for depth and sweetness.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked scalloped potatoes for up to 2 months.
- To Reheat: Thaw overnight in the fridge, then reheat covered in a 350°F (175°C) oven for 20–25 minutes until warm and creamy.
- Make-Ahead Tip: Assemble up to a day in advance, cover tightly, and refrigerate. Bake just before serving.
Special Equipment Needed
- 9×13-inch baking dish
- Mandoline slicer or sharp knife
- Medium saucepan
- Whisk
- Mixing spoon
- Aluminum foil
- Oven mitts
Conclusion
Cheesy Christmas Scalloped Potatoes with Cream Sauce is the definition of comfort and festivity in one dish. Its velvety layers of creamy potatoes, bubbling cheese, and golden crust make it an unforgettable holiday side that complements any Christmas feast.
Every bite is rich, warming, and filled with cozy cheer — a dish that embodies togetherness and the simple joy of good food. Whether it’s served at a grand Christmas dinner or a cozy family gathering, this scalloped potato bake will be the first to disappear from the table and the most requested for years to come.
Cheesy Christmas Scalloped Potatoes with Cream Sauce
Nothing says holiday comfort quite like a bubbling dish of Cheesy Christmas Scalloped Potatoes with Cream Sauce. This dish combines thinly sliced potatoes layered with a luscious, velvety cream sauce made of butter, milk, and cheese — then baked until golden and irresistibly bubbly.
Ingredients
For the Potatoes:
For the Cream Sauce:
For the Topping:
Instructions
-
Preheat oven: Set to 375°F (190°C). Butter a 9x13-inch baking dish.
-
Prepare potatoes: Peel (if desired) and slice thinly — about ⅛-inch thick.
-
Make the cream sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute until bubbly. Gradually whisk in warm milk and cream until smooth and thickened. Add garlic, mustard, salt, pepper, nutmeg, and cheese. Stir until melted and creamy.
-
Assemble: Arrange half of the potato slices in the dish. Pour half of the cream sauce over them. Repeat with remaining potatoes and sauce.
-
Top: Sprinkle with extra cheese.
-
Bake: Cover with foil and bake 45 minutes. Remove foil and bake another 25–30 minutes until golden and bubbling.
-
Cool slightly: Let rest 10–15 minutes before serving. Garnish with parsley.
