Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting, creamy side dish perfect for any occasion. Thinly sliced potatoes baked in a rich cheese sauce create layers of tender goodness that 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, room temperature
• 1 ½ cups mild cheddar cheese, shredded
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F and lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
2. Step 2: Arrange the potato slices and onion rings in the baking dish, alternating layers of potato and onion.
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 to form a roux.
4. Step 4: Gradually add the milk while stirring continuously. Cook the mixture until it thickens and coats the back of a spoon.
5. Step 5: Remove the saucepan from heat, then stir in the shredded cheddar cheese until it’s fully melted and 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 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 the oven to broil and cook the potatoes uncovered for a few minutes until golden brown, watching carefully to avoid burning.
9. Step 9: Season with salt and pepper to taste before serving.

Tips & Variations

• Use sharp cheddar or a mix of cheeses like Gruyère and Parmesan for a deeper flavor.
• Try adding minced garlic or fresh herbs like thyme to the cheese sauce for extra aroma.
• Soak sliced potatoes in cold water for 15 minutes before cooking to remove excess starch and help them cook evenly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain creaminess and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold potatoes work well for scalloped potatoes and offer a slightly creamier texture, though they may be less starchy than russet potatoes.

Do I have to use whole milk?

Whole milk provides the best creaminess, but you can substitute 2% milk if needed. Avoid skim milk as it may produce a thinner sauce.

Cheesy Scalloped Potatoes Recipe

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4.6 from 51 reviews

Deliciously creamy and cheesy scalloped potatoes made with layers of tender russet potatoes and sweet onions, baked in a rich cheddar cheese sauce. This comforting casserole is perfect as a side dish for any meal.

• Author: Amaya
• 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
• Salt and pepper to taste

Instructions

1. Preheat oven. Prepare dish. Preheat your 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. Layer the sliced potatoes and onions alternately in the prepared casserole dish, creating a staggered pattern to ensure even cooking and flavor distribution.
3. Cook cheese sauce. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and kosher salt, stirring constantly for about one minute to cook out the raw flour taste.
4. Add milk and thicken sauce. Gradually whisk in the whole milk, continuing to stir until the mixture thickens to a creamy consistency, ensuring there are no lumps.
5. Add cheese. Stir in the shredded mild cheddar cheese all at once and keep stirring until the cheese is fully melted and the sauce is smooth, about 30 to 60 seconds.
6. Pour sauce over potatoes. Carefully pour the cheese sauce evenly over the layered potatoes and onions in the casserole dish. Cover the dish tightly with aluminum foil to retain moisture during baking.
7. Bake. Place the covered dish in the preheated oven and bake for 85 to 90 minutes until the potatoes are very tender when pierced with a fork.
8. Broil for topping. Once the potatoes are cooked, switch the oven setting to broil. Remove the foil and broil the dish until the top is golden brown and slightly crisp, watching carefully to avoid burning.
9. Season and serve. Remove from the oven, season with additional salt and pepper to taste, and serve hot as a comforting side dish.

Notes

• Using potatoes of similar size ensures even cooking.
• For a lighter version, substitute whole milk with 2% or skim milk, though the sauce will be less rich.
• Grate cheese fresh for better melting and flavor.
• Covering the dish tightly with foil helps prevent the top from drying out during baking.
• Broiling at the end adds a delicious golden crust to the dish.

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