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–+ servings
Close-up of baked Cheesy Scalloped Potatoes with melted cheese oozing between layers and sauce being poured on top.

Cheesy Scalloped Potatoes

This recipe creates a comforting, indulgent side dish featuring thinly sliced potatoes baked in a creamy, rich cheese sauce. It is a simple, hearty meal perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 people
Course: Side Dish
Calories: 346
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • 8x8-inch casserole dish
  • medium-size saucepan

Method
 

  1. Preheat your oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
  2. Arrange the sliced potatoes and onions in the prepared baking dish, staggering layers of potato and onion.
  3. In a medium-size saucepan, melt the butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in the milk. Cook until the mixture has thickened.
  4. Stir in the cheese all at once, and continue stirring until the cheese is melted and the sauce is smooth, about 30-60 seconds.
  5. Pour the cheese sauce evenly over the potatoes and onions. Cover the dish tightly with aluminum foil.
  6. Bake for 85-90 minutes, or until the potatoes are tender when pierced with a fork.
  7. For a crisp topping, remove the foil and change the oven setting to broil after the potatoes are baked. Broil until the top is golden brown. Watch carefully to prevent burning.
  8. Season with salt and pepper to taste and serve immediately.

Nutrition

Calories: 346kcal

Notes

Ensure the milk is at room temperature before adding it to the roux to prevent the sauce from seizing. If you prefer a sharper flavor, substitute the mild cheddar with sharp cheddar cheese.

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