Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting classic perfect for any meal. Thinly sliced potatoes baked in a creamy cheddar sauce create a rich and satisfying side dish 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 the 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 prepared baking dish, alternating layers of potato and onion.
3. Step 3: In a medium saucepan, melt butter over medium heat. Stir in the flour and salt, whisking constantly for one minute to form a roux.
4. Step 4: Slowly add the milk, continuing to whisk until the mixture thickens into a smooth sauce.
5. Step 5: Remove from heat and stir in all the shredded cheese until melted and smooth.
6. Step 6: Pour the cheese sauce evenly over the layered potatoes and onions. Cover the dish 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 crispy top, switch the oven setting to broil and broil for a few minutes until the surface is golden brown. Watch carefully to prevent burning.

Tips & Variations

• Use sharp cheddar for a more pronounced cheese flavor or mix cheeses like Gruyère and Parmesan for depth.
• Add minced garlic or fresh herbs like thyme for extra aroma.
• Slice potatoes uniformly to ensure even cooking.
• Try layering thin slices of ham or cooked bacon between the potatoes for a meaty variation.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain creamy texture. Avoid microwaving to prevent a rubbery consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best due to their starchy texture, but Yukon Gold potatoes can also be used for a creamier, buttery result.

Can I make this dish ahead of time?

Yes, you can assemble the dish a day ahead, cover it tightly, and refrigerate. Bake it covered, adding extra time if baked straight from the fridge.

Cheesy Scalloped Potatoes Recipe

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This classic Cheesy Scalloped Potatoes recipe features thinly sliced russet potatoes and onions baked in a rich, creamy cheddar cheese sauce. Perfectly layered and baked to tender perfection with a golden, crisp top, this comforting casserole makes a delicious side dish for any meal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 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 your oven to 400°F (204°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to ensure the potatoes won’t stick during baking.
2. Arrange potatoes and onions: Alternate layering the ¼-inch potato slices and onion rings evenly in the prepared casserole dish, creating a nice staggered arrangement for even cooking.
3. Cook cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and kosher salt continuously for about one minute to cook out the raw flour taste.
4. Add milk and thicken sauce: Slowly whisk in the whole milk and continue stirring until the mixture thickens to a creamy sauce consistency, which should take a few minutes.
5. Incorporate cheese: Remove the saucepan from heat, then stir in the shredded cheddar cheese all at once. Continue stirring until the cheese has fully melted and the sauce is smooth, about 30 to 60 seconds.
6. Pour sauce over potatoes: Evenly pour the cheese sauce over the arranged potatoes and onions in the casserole dish. Cover the dish tightly with aluminum foil.
7. Bake potatoes: Place the covered casserole 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: Remove the foil and switch your oven setting to broil. Broil the scalloped potatoes until the top becomes golden brown and crispy, watching carefully to prevent burning — this typically takes a few minutes.

Notes

• Use whole milk at room temperature to avoid lumps and ensure a smooth cheese sauce.
• For variations, you can add garlic or herbs like thyme to the cheese sauce for extra flavor.
• If you’re watching sodium intake, adjust the salt according to taste and use a low-sodium cheese option.
• Allow the casserole to rest for 5 minutes after baking before serving; it helps the sauce set slightly.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven for best texture.

Keywords: Scalloped Potatoes, Cheesy Potatoes, Potato Casserole, Comfort Food, Side Dish, Dinner Recipe