Cheesy Scalloped Potatoes
These rich and creamy Cheesy Scalloped Potatoes are a perfect side dish, featuring tender layers of potato and onion smothered in a buttery, cheesy sauce. Baked until bubbly with a golden top, this comfort food classic is always a crowd-pleaser.
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
- Preheat the Oven:
- Preheat oven to 400°F (200°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
- Arrange the Potatoes and Onions:
- Layer the sliced potatoes and onions in the prepared baking dish, alternating and overlapping the slices.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and salt, whisking constantly for about 1 minute. Gradually add the milk, whisking until the mixture thickens.
- Add the Cheese:
- Stir in the shredded cheddar and continue stirring until melted and smooth, about 30–60 seconds.
- Assemble the Dish:
- Pour the cheese sauce evenly over the potatoes and onions, making sure all layers are covered. Cover with aluminum foil.
- Bake:
- Bake for 85–90 minutes, or until the potatoes are fork-tender.
- Crisp the Top:
- Optional – switch oven to broil and broil the top for 2–3 minutes until golden and bubbly.
- Season and Serve:
- Sprinkle with salt and pepper to taste. Serve hot and enjoy!
Notes
For extra flavor, add a pinch of garlic powder or a layer of grated Parmesan between the potatoes.
– Substitute Gruyère or sharp cheddar for a bolder cheesy twist.
– Can be made a day ahead and reheated.
– Substitute Gruyère or sharp cheddar for a bolder cheesy twist.
– Can be made a day ahead and reheated.