Go Back
Cheesy Scalloped Potatoes Recipe

Cheesy Scalloped Potatoes Recipe

Tender sliced potatoes baked in a creamy homemade cheese sauce with layers of onions and topped with golden melted cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 346
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, peeled and sliced 1/8 to 1/4 inch thick about 2 pounds
  • 1 medium yellow onion, sliced into thin rings
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/4 tsp black pepper, plus more for seasoning
  • 2 cups whole milk, room temperature
  • 1 1/2 cups mild cheddar cheese, shredded and divided

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Whisk
  • Sharp knife or mandoline
  • Aluminum foil
  • Spoon or spatula

Method
 

  1. Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. Layer half of the potato slices in the bottom of the dish, slightly overlapping. Scatter half of the onion rings over the potatoes. Season lightly with salt and pepper. Repeat with remaining potatoes and onions, seasoning again.
  3. Melt butter in a medium saucepan over medium heat. Whisk in flour and 1/2 tsp salt. Whisk constantly for 1 minute.
  4. Pour in milk slowly while whisking continuously. Cook, stirring frequently, until the sauce thickens and begins to bubble.
  5. Stir in 1 cup of the shredded cheddar cheese. Keep stirring until the cheese melts completely and the sauce is smooth.
  6. Pour the cheese sauce evenly over the layered potatoes and onions. Use a spoon to ensure sauce gets into all gaps.
  7. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  8. Remove foil and sprinkle remaining 1/2 cup cheddar cheese over the top. Bake uncovered for 35 to 45 minutes, until potatoes are fork-tender and top is golden brown.
  9. Broil for 3 to 4 minutes if you want a darker, crispier top. Watch closely to prevent burning.
  10. Rest for 15 to 20 minutes before serving to allow sauce to thicken.

Notes

  • Slice potatoes evenly for consistent cooking.
  • Use room temperature milk to prevent lumps in the sauce.
  • Can be assembled up to 2 days ahead and refrigerated before baking.
  • Freezes well for up to 3 months. Thaw overnight before reheating.
  • Letting the dish rest after baking is essential for the sauce to thicken properly.