Go Back
Cheesy Scalloped Potatoes Recipe
Ben Carraoli

Cheesy Scalloped Potatoes Recipe

I have to admit, making Cheesy Scalloped Potatoes is one of my favorite kitchen adventures. There’s something so comforting about layers of tender potatoes smothered in a creamy, cheesy sauce. The first time I made this recipe, I was amazed at how restaurant-quality it tasted, yet it was surprisingly simple.
Print Recipe Pin Recipe
Total Time 1 hour 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 russet potatoes peeled and sliced into ¼-inch rounds (about 2 pounds). Russets are ideal because they soften perfectly while holding their shape.
  • 1 yellow onion sliced into rings. Adds sweetness and depth to the dish.
  • 3 tablespoons unsalted butter. Provides richness without overpowering the flavors.
  • 3 tablespoons all-purpose flour. Helps thicken the creamy sauce.
  • ½ teaspoon kosher salt. Balances all the flavors in the sauce.
  • 2 cups whole milk at room temperature. Ensures a smooth sauce that blends well with cheese.
  • 1 ½ cups mild cheddar cheese shredded. Freshly grated cheese melts better and gives the best flavor.
  • Salt and pepper to taste. Adjust seasoning to your preference.

Method
 

  1. Start by peeling the potatoes and slicing them evenly, about ¼ inch thick. Slice the onion into thin rings. I like to use a mandoline here for uniform slices because it ensures even cooking.
  2. Lightly grease your baking dish with nonstick spray. Arrange the potato slices and onion rings in alternating layers. Staggering them ensures each bite has a perfect balance of potatoes and onions.
  3. Melt butter in a medium saucepan over medium heat. Whisk in flour and salt for one minute, then gradually add milk, stirring until thickened. Once thick, remove from heat and stir in shredded cheese until smooth and creamy.
  4. Pour the cheese sauce evenly over the layered potatoes. Cover the dish with aluminum foil and bake in a preheated 400°F oven for 85–90 minutes, or until the potatoes are tender. For a golden top, switch to broil for a few minutes at the end.
  5. Once baked, season with salt and pepper to taste. Let it sit for a few minutes to firm up slightly before serving, then scoop onto plates and enjoy that gooey, cheesy perfection.

Notes

  • I always let the milk come to room temperature first; it prevents lumps in the sauce.
  • Freshly grated cheese melts much better than pre-shredded. I never skip this step.
  • Covering the dish tightly with foil keeps the potatoes tender and prevents drying.
  • For extra flavor, I sometimes add a pinch of garlic powder or smoked paprika to the cheese sauce.