Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting classic, featuring tender slices of potato baked in a creamy, cheesy sauce. This simple dish makes a perfect side for any meal or a satisfying vegetarian main on its own.

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 potato slices and onion rings in the prepared baking dish, alternating between potato and onion layers.
3. Step 3: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and kosher salt, stirring constantly for about one minute to form a roux.
4. Step 4: Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens.
5. Step 5: Remove from heat and stir in the shredded cheddar cheese until 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 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 and broil the dish until the top is browned to your liking.
9. Step 9: Season with salt and pepper to taste before serving.

Tips & Variations

• Use sharp cheddar or a mix of cheeses like Gruyère for a richer flavor.
• Slice potatoes uniformly for even cooking.
• Add a pinch of nutmeg to the cheese sauce for a subtle warm note.
• For extra texture, sprinkle breadcrumbs on top before broiling.

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 creamy texture. Microwaving is possible but may result in a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes are best for scalloped potatoes due to their starchy texture which becomes tender and creamy. Yukon Gold can be used but may yield a denser result.

Do I need to precook the potatoes before baking?

No need to precook the potatoes. The long baking time allows the raw slices to soften fully in the cheese sauce.

Cheesy Scalloped Potatoes Recipe

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Cheesy Scalloped Potatoes is a comforting baked casserole featuring tender slices of russet potatoes and onions layered and smothered in a rich, creamy cheddar cheese sauce. This classic side dish is perfect for family dinners and holiday gatherings, delivering warm, cheesy goodness with a crispy golden top if broiled.

• Author: mia
• 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
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes & Vegetables

• 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
• 1 yellow onion, sliced into rings

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. Prepare Oven and 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. Layer Potatoes and Onions: Arrange the sliced potatoes and onion rings in the baking dish, alternating between a layer of potatoes and a layer of onions until all are used, creating a staggered pattern for even cooking.
3. Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and kosher salt continuously for one minute to form a roux.
4. Incorporate Milk and Thicken: Gradually whisk in the room temperature whole milk. Continue cooking while stirring until the sauce thickens.
5. Add Cheese: Remove the sauce from heat and stir in all the shredded cheddar cheese at once, stirring until the sauce is smooth and cheese fully melted, about 30 to 60 seconds.
6. Assemble and Cover: Pour the creamy cheese sauce evenly over the layered potatoes and onions. Cover the dish tightly with aluminum foil to prevent moisture loss.
7. Bake: Place the 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 Top (Optional): For a crispy, golden top, remove the foil, switch the oven setting to broil, and broil the potatoes until the top is golden brown, watching carefully to avoid burning.
9. Season and Serve: Remove from oven, season with additional salt and pepper to taste, and serve warm as a delicious side dish.

Notes

• Use whole milk for a richer cheese sauce; you can substitute with 2% milk for a lighter version but sauce will be less creamy.
• Ensure potatoes are sliced evenly, about ¼-inch thick, for uniform baking and tenderness.
• Cover the dish with foil during baking to trap steam and cook potatoes thoroughly without drying out the sauce.
• Broiling is optional but adds a delightful crispy crust to the top of the casserole.
• This recipe serves well as a side for roasted meats or holiday meals.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.

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