Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting classic, perfect as a side dish for any meal. Thinly sliced potatoes baked in a rich, creamy cheese sauce create layers of deliciousness that everyone will love. This recipe is simple to follow and yields a golden, bubbly casserole.

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 potatoes and onions in the baking dish, alternating layers of potato slices and onion rings.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and kosher salt, stirring continuously for about one minute to cook the flour.
4. Step 4: Gradually whisk in the milk and continue cooking, stirring often, until the mixture thickens to a creamy sauce.
5. Step 5: Remove the saucepan from heat and stir in all the shredded cheddar cheese at once. Stir until the cheese is melted and the sauce is smooth.
6. Step 6: Pour the cheese sauce evenly over the layered potatoes and onions. Cover the dish tightly with aluminum foil.
7. Step 7: Bake for 85 to 90 minutes, or until the potatoes are tender when pierced with a fork.
8. Step 8: For a golden, crisp topping, switch the oven to broil after baking. Broil the dish until the top is bubbly and browned, watching carefully to prevent burning.
9. Step 9: Season with salt and pepper to taste, then serve warm.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture and a bit more natural sweetness.
• Swap half the cheddar cheese for Gruyère or Parmesan for added depth of flavor.
• For a lighter version, substitute half-and-half for the whole milk.
• Add minced garlic to the butter and flour mixture for a subtle garlic aroma.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispness. Avoid microwaving to keep the sauce creamy and prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, feel free to experiment with cheeses like Gruyère, mozzarella, or Parmesan. Mixing cheeses can create unique flavors and textures.

Should I peel the potatoes?

Peeling is traditional for scalloped potatoes to ensure a smooth texture, but leaving the skin on adds nutrients and a rustic touch if you don’t mind the extra texture.

Cheesy Scalloped Potatoes Recipe

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★★★★★

4.6 from 94 reviews

This classic Cheesy Scalloped Potatoes recipe features tender layers of thinly sliced russet potatoes and onions baked in a creamy, rich cheddar cheese sauce. Perfectly baked until bubbly and golden on top, this comforting side dish combines simple ingredients into a deliciously satisfying dish ideal for family dinners or holiday meals.

• 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 Onions

• 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 the oven and prepare the dish: Preheat the oven to 400°F (200°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking.
2. Arrange potatoes and onions: Alternately layer the sliced potatoes and onion rings in the prepared baking dish, staggering them to distribute evenly.
3. Prepare the cheese sauce: In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and kosher salt, whisking constantly for about one minute to form a roux.
4. Add milk and thicken: Gradually whisk in the room temperature whole milk and cook, stirring frequently, until the sauce thickens to a creamy consistency.
5. Add the cheese: Remove the saucepan from heat and stir in all the shredded mild cheddar cheese at once. Continue stirring until the cheese melts smoothly, about 30-60 seconds.
6. Combine and cover: Pour the prepared cheese sauce evenly over the arranged potatoes and onions in the casserole dish. Cover the 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: After baking, switch the oven setting to broil. Place the uncovered dish under the broiler and broil until the top is golden brown and crisp, watching carefully to avoid burning.
9. Season and serve: Remove from the oven, season with additional salt and pepper to taste, and serve warm.

Notes

• Use room temperature milk to avoid lumps in the cheese sauce.
• Slice potatoes uniformly to ensure even cooking.
• Covering with foil during baking prevents the top from drying out.
• Broiling at the end adds a delicious crunchy cheese crust.
• For a lighter version, use low-fat milk and reduced-fat cheese.

Keywords: Cheesy scalloped potatoes, baked potatoes, cheddar cheese sauce, creamy potato casserole