Description
This classic Cheesy Scalloped Potatoes recipe features thinly sliced russet potatoes layered with onions and smothered in a creamy, sharp cheddar cheese sauce. Baked until tender and topped with a golden brown crust, this comforting side dish is perfect for family dinners and holiday meals.
Ingredients
Potatoes and Onions
- 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion, sliced into rings
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
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) and lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking.
- Arrange potatoes and onions: Layer the sliced potatoes and onions in the prepared baking dish, alternating between potatoes and onion rings in a staggered manner for even distribution.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and kosher salt constantly for about one minute to form a roux.
- Add milk and thicken: Gradually whisk in the room temperature whole milk. Continue to cook while stirring until the mixture thickens and becomes smooth.
- Add cheese: Stir in the shredded mild cheddar cheese all at once and continue stirring for 30 to 60 seconds until fully melted and smooth.
- Pour cheese sauce over potatoes: Pour the creamy cheese sauce evenly over the layered potatoes and onions. Cover the dish tightly with aluminum foil to retain moisture.
- Bake: Place the covered dish in the preheated oven and bake for 85 to 90 minutes, or until the potatoes are tender when pierced with a fork.
- Broil for a crisp topping: After baking, remove the foil and switch the oven to broil. Place the dish under the broiler until the top turns golden brown and crisp, watching closely to prevent burning.
- Season and serve: Finally, season the scalloped potatoes with salt and pepper to taste and serve warm as a delicious side dish.
Notes
- Use room temperature milk to ensure a smooth cheese sauce without lumps.
- For extra flavor, add a pinch of garlic powder or paprika to the cheese sauce.
- Ensure potatoes are sliced evenly to allow uniform cooking.
- If preferred, substitute mild cheddar with sharp cheddar or a cheese blend.
- Covering with foil during baking prevents the sauce from evaporating and keeps potatoes moist.
- Broiling adds a wonderful golden crust; watch carefully to avoid burning.
- This dish can be prepared ahead and refrigerated before baking; increase baking time slightly if baking chilled.
