Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting and classic side dish perfect for any occasion. Layers of tender potatoes and onions are baked in a rich, creamy cheese sauce that’s both simple to make and deliciously satisfying.

Ingredients

• 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
• 1 yellow onion, sliced into rings
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• 2 cups whole milk, room temperature
• 1 ½ cups mild cheddar cheese, shredded
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
2. Step 2: Arrange the sliced potatoes and onions in the dish, alternating layers of potato and onion rings.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and kosher salt, stirring constantly for about one minute.
4. Step 4: Gradually stir in the whole milk and continue cooking, stirring frequently, until the mixture thickens.
5. Step 5: Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth.
6. Step 6: Pour the cheese sauce evenly over the arranged potatoes and onions. Cover the dish tightly with aluminum foil.
7. Step 7: Bake in the preheated oven for 85 to 90 minutes, or until the potatoes are tender when pierced with a fork.
8. Step 8: For a crispy top, switch your oven to broil and broil the dish until the cheese is golden brown and bubbly—watch carefully to avoid burning.
9. Step 9: Season with salt and pepper to taste, then serve warm.

Tips & Variations

• Use a mandoline slicer for uniform potato slices to ensure even cooking.
• Try adding a pinch of nutmeg or garlic powder to the cheese sauce for extra flavor.
• Swap mild cheddar for sharp cheddar or Gruyère to deepen the cheese flavor.
• Add cooked bacon or ham between layers for a meatier version.

Storage

Store any leftover scalloped potatoes covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave individual portions for 1-2 minutes. Avoid microwaving covered tightly with foil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, while russet potatoes work best for their texture, Yukon Gold potatoes can also be used for a creamier result. Avoid waxy potatoes as they won’t soften as well.

How can I make this recipe gluten-free?

Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Make sure your other ingredients, like cheese, do not contain gluten additives.

Cheesy Scalloped Potatoes Recipe

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4.4 from 96 reviews

This classic Cheesy Scalloped Potatoes recipe features tender layers of sliced russet potatoes and onions baked in a rich, creamy cheddar cheese sauce. With a perfectly golden, bubbly top and a smooth, velvety texture inside, this comforting casserole is an ideal side dish for any occasion.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Onion

• 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
• 1 yellow onion, sliced into rings

Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• 2 cups whole milk, room temperature
• 1 ½ cups mild cheddar cheese, shredded
• Salt and pepper to taste

Instructions

1. Preheat oven and prepare dish: Preheat the oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking.
2. Arrange potatoes and onions: Layer the sliced potatoes and onions in the prepared dish, alternating between potato slices and onion rings for even distribution of flavors.
3. Make cheese sauce: In a medium saucepan, melt butter over medium heat. Stir in the flour and kosher salt, whisking constantly for one minute to form a roux.
4. Thicken sauce: Gradually whisk in the room temperature milk. Continue cooking and stirring until the sauce has thickened and coats the back of a spoon.
5. Add cheese: Remove the saucepan from heat, then immediately stir in all the shredded cheddar cheese until melted and the sauce is smooth, about 30 to 60 seconds.
6. Combine and cover: Pour the cheese sauce evenly over the layered potatoes and onions. Cover the casserole dish tightly with aluminum foil.
7. Bake: Bake in the preheated oven for 85-90 minutes, or until the potatoes are tender when pierced with a fork.
8. Broil for topping: Remove the foil, set the oven to broil, and broil the casserole until the top turns golden brown and crispy, watching carefully to avoid burning.
9. Season and serve: Season the scalloped potatoes with salt and pepper to taste. Serve hot as a comforting side dish.

Notes

• Use room temperature milk to ensure a smooth cheese sauce without lumps.
• Russet potatoes work best for a creamy texture as they absorb the sauce well.
• Covering with foil while baking prevents the top from drying out before the potatoes cook through.
• Broiling at the end creates an appetizing golden crust for texture contrast.
• For a richer flavor, consider adding a pinch of nutmeg or garlic powder to the cheese sauce.

Keywords: scalloped potatoes, cheesy potatoes, potato casserole, baked potatoes, comfort food, cheddar cheese, side dish