Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting and creamy side dish that pairs perfectly with any meal. Thinly sliced potatoes baked in a rich cheese sauce create a deliciously golden and tender casserole everyone will love.

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, at room temperature
• 1 ½ cups mild cheddar cheese, shredded
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
2. Step 2: Arrange the potato slices and onion rings in the prepared dish, alternating layers of potato and onion.
3. Step 3: In a medium saucepan, melt the butter over medium heat. Stir in the flour and salt, whisking constantly for about one minute to form a roux.
4. Step 4: Gradually whisk in the milk and cook the mixture, stirring often, until it thickens to a creamy sauce.
5. Step 5: Remove the sauce from heat and stir in all the shredded cheese at once, mixing until smooth and melted, about 30 to 60 seconds.
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 for 85 to 90 minutes until the potatoes are tender when pierced with a fork.
8. Step 8: For a crispy top, switch the oven to broil and broil the dish until the cheese is golden brown, watching carefully to prevent burning.
9. Step 9: Season with additional salt and pepper to taste before serving.

Tips & Variations

• Use sharp cheddar or a blend of cheeses to add more depth of flavor.
• Add a teaspoon of garlic powder or fresh minced garlic to the cheese sauce for extra aroma.
• Try adding chopped fresh herbs like thyme or rosemary between the potato layers for a fragrant twist.
• If you prefer a lighter dish, substitute half-and-half for the whole milk.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, covering the dish to retain moisture. Avoid reheating on high heat to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for scalloped potatoes?

Yes, Yukon Gold or red potatoes can be used, but russets are preferred for their starchy texture which creates creamier results.

Do I have to cover the dish while baking?

Covering with foil helps steam the potatoes and cook them evenly. Removing the cover near the end allows the top to brown nicely.

Cheesy Scalloped Potatoes Recipe

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4.6 from 118 reviews

This Cheesy Scalloped Potatoes recipe features tender layers of thinly sliced russet potatoes and onions baked in a creamy, cheesy sauce. The dish is topped with melted cheddar cheese and broiled to achieve a golden, crispy crust—perfect as a comforting side for any meal.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 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

Seasoning

• Salt and pepper to taste

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking.
2. Arrange Potatoes and Onions: Layer the potatoes and onions in the prepared baking dish, alternating slices of potatoes and rings of onions to create a staggered, even layering.
3. Cook 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 smooth roux.
4. Add Milk and Thicken: Gradually whisk in the room temperature whole milk, continuing to stir until the mixture thickens into a creamy sauce.
5. Add Cheese: Remove the saucepan from heat and stir in the shredded mild cheddar cheese all at once. Continue stirring until the cheese is fully melted and the sauce is smooth, about 30 to 60 seconds.
6. Pour Sauce Over Potatoes: Pour the creamy cheese sauce evenly over the layered potatoes and onions. Cover the casserole dish tightly with aluminum foil.
7. Bake: Place the covered dish in the preheated oven and bake for 85 to 90 minutes, or until the potatoes are tender when pierced with a fork.
8. Broil for Crisp Topping: After baking, remove the foil and switch the oven setting to broil. Place the dish under the broiler until the top is golden brown and crisp, watching closely to prevent burning.
9. Season and Serve: Season the scalloped potatoes with salt and pepper to taste. Serve warm as a hearty and comforting side dish.

Notes

• Use room temperature milk to help achieve a smooth, lump-free cheese sauce.
• For extra flavor, you can add minced garlic or thyme to the cheese sauce.
• Choose a mild or sharp cheddar cheese depending on your taste preference.
• To make slicing easier, partially freeze the russet potatoes for about 30 minutes before slicing.
• The broil step is optional but recommended for adding a deliciously crispy top.

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