Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting and classic side dish perfect for any meal. Thinly sliced potatoes baked in a creamy cheese sauce create a rich, satisfying flavor that’s sure to please a crowd.

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 potatoes and onion slices in the prepared dish, staggering 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 whisk in the room-temperature milk. Continue cooking and stirring until the sauce thickens.
5. Step 5: Remove the sauce from heat and stir in the shredded cheddar cheese until fully melted and smooth, 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, or until the potatoes are tender when pierced with a fork.
8. Step 8: For a golden, crisp topping, switch the oven to broil. Broil the scalloped potatoes until the top is browned to your liking, 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 buttery flavor.
• Add garlic powder or fresh minced garlic to the cheese sauce for extra depth.
• Mix in cooked bacon or ham for a heartier version.
• Try topping with breadcrumbs before broiling for added crunch.
• For a lighter option, substitute milk with low-fat milk or half-and-half.

Storage

Store leftover scalloped potatoes covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture. Avoid microwaving if possible, as it can make the potatoes mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a few hours ahead and keep it covered in the refrigerator. Bake it just before serving for best results.

What can I use if I don’t have cheddar cheese?

Sharp white cheddar, Gruyère, or Monterey Jack all work well and provide a deliciously creamy sauce with slightly different flavors.

Cheesy Scalloped Potatoes Recipe

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This comforting recipe for Cheesy Scalloped Potatoes features tender layers of thinly sliced russet potatoes and sweet yellow onions smothered in a creamy cheddar cheese sauce. Baked to perfection with a golden, bubbly top, it’s an ideal side dish for any hearty meal.

• Author: reem
• 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 oven and 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: In the prepared baking dish, alternate layers by staggering thin slices of potatoes and rings of onions evenly to create a layered base.
3. Cook cheese sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and kosher salt, stirring constantly for about one minute to form a roux without browning.
4. Add milk and thicken: Gradually whisk in the room temperature whole milk. Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon.
5. Add cheese: Remove the saucepan from heat and stir in all the shredded cheddar cheese at once. Stir until the cheese has fully melted and the sauce is smooth, about 30 to 60 seconds.
6. Pour sauce over potatoes: Evenly pour the creamy cheese sauce over the layered potatoes and onions in the casserole dish. Cover the dish tightly with aluminum foil.
7. Bake: 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 topping: After baking, switch the oven setting to broil. Place the uncovered casserole under the broiler briefly until the top becomes golden brown and crispy. Watch carefully to prevent burning.
9. Season and serve: Remove from oven, season with salt and pepper to taste, and serve warm as a delicious side dish.

Notes

• For easier slicing, use a mandoline to get consistent ¼-inch potato slices.
• Be sure the milk is at room temperature to prevent the sauce from curdling when added.
• The recipe can be prepared a day ahead up to the baking step; keep refrigerated and bake just before serving.
• Use sharp cheddar for a stronger cheese flavor if preferred.
• Covering the dish while baking ensures tender potatoes without drying out.

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