My aunt first carried this bubbling glass dish into our Easter brunch a few years back, cheeks pink from the oven and the spring wind. She set it down between the ham and the green beans, and before everyone had even found their seats, those potatoes were already half gone. By the time we cleared the table, the only thing left was a smear of cheese on the bottom of the pan. No fancy tricks, no long grocery list—just four simple ingredients layered together the way Midwestern church ladies have been doing for generations. This is the kind of recipe you make when you want something cozy and crowd-pleasing, but you don’t feel like fussing with a roux or a dozen spices.
These cheesy scalloped potatoes are right at home next to a baked ham, roast chicken, or a simple meatloaf. I like to add a bright green vegetable—steamed peas, roasted asparagus, or a crisp salad with a tangy vinaigrette—to balance the richness. Warm dinner rolls or a slice of crusty bread are handy for swiping up the last of that creamy sauce from the baking dish. They also reheat nicely, so if you’re lucky enough to have any left, serve them alongside eggs and fruit for a hearty breakfast or brunch.
Oven Baked 4-Ingredient Cheesy Scalloped PotatoesServings: 8
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
3 cups shredded sharp cheddar cheese, divided
3 cups heavy cream
1 1/2 teaspoons kosher salt
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the potatoes don’t stick.
Peel the potatoes and slice them as thinly and evenly as you can, about 1/8 inch thick. A sharp knife or mandoline works well; just take your time if you’re using a knife.
In a large bowl, toss the sliced potatoes with the kosher salt, using your hands to gently separate the slices so the salt is distributed throughout.
Pour about 1/2 cup of the heavy cream into the bottom of the prepared glass baking dish and tilt the dish so the cream lightly coats the bottom.
Arrange a snug, even layer of sliced potatoes over the cream in the dish, overlapping the slices slightly like shingles.
Sprinkle about 3/4 cup of the shredded cheddar over the potato layer, making sure to reach the corners for even cheesiness.
Repeat layering: potatoes, then about 3/4 cup cheese, until you have used all the potatoes. Reserve the remaining cheese for the top.
Slowly pour the remaining heavy cream evenly over the layered potatoes, letting it seep down between the slices. Gently press down on the potatoes with clean hands or the back of a spatula to help them settle into the cream.
Cover the dish tightly with foil, making sure it does not touch the cheese you’ll be adding later, and place it on the middle rack of the preheated oven.
Bake covered for 45 minutes, until the potatoes are starting to soften and the cream is hot and bubbling around the edges.
Carefully remove the foil, sprinkle the remaining shredded cheddar evenly over the top, and return the dish to the oven uncovered.
Bake for another 25 to 35 minutes, or until the potatoes are very tender when pierced with a knife and the top is a deep golden brown with little browned spots of cheese.
If you’d like a slightly darker, more bubbly crust, you can place the dish under the broiler for 1 to 3 minutes, watching closely so it doesn’t burn.
Remove the baking dish from the oven and let the potatoes rest for at least 10 to 15 minutes. This short rest helps the creamy sauce thicken slightly so the slices hold together when you scoop them out.
Serve the potatoes straight from the glass dish, making sure to dig all the way to the bottom so everyone gets some of the tender, creamy layers and that golden, cheesy top.
Variations & Tips
If you prefer a slightly lighter dish, you can swap half of the heavy cream for whole milk, though the sauce will be a bit less rich. For a deeper, more complex flavor, use a mix of sharp cheddar and another good melting cheese like Gruyère or Colby Jack, keeping the total amount of cheese the same. To help the top brown more quickly in an older oven, move the dish up one rack for the last 10 minutes of baking. If you’re cooking for a smaller group, halve the recipe and bake it in an 8x8-inch glass dish, checking for doneness about 10 minutes earlier. For make-ahead convenience, you can assemble the potatoes a few hours ahead, cover, and refrigerate; add an extra 10 to 15 minutes to the covered baking time if you start from cold. Leftovers reheat well in a 325°F (165°C) oven, covered, until warmed through, and can be turned into a hearty breakfast by topping a scoop with a fried or poached egg.
