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One Sunday evening, I found myself staring at a few sad potatoes and a block of cheddar left from the week. With hungry kids and only forty minutes until bedtime, I needed comfort food that wouldn’t keep us up all night. Cheesy scalloped potatoes have since become my solution for weeknight indecision and last-minute guests. If you’ve ever craved a recipe that transforms simple ingredients into something luxuriously creamy, this one’s for you. I’ll show you how to make cheesy scalloped potatoes that turn an ordinary dinner into a golden, bubbling delight, without the fuss.
Why You’ll Love These Cheesy Scalloped Potatoes
- Ready in about 1.5 hours, hands-off for most of the time. Pop it in the oven and move on with your routine.
- Mild cheddar creates a velvety, melty sauce. No gritty or oily texture here.
- Kid-approved, especially for picky eaters who turn their nose up at boiled potatoes.
- Layers of tender potatoes and onions bring a cozy aroma that fills the whole house.
- Homemade and nourishing, with real milk and whole potatoes. So much better than the boxed mix.
Cheesy Scalloped Potatoes Ingredients
- Russet potatoes: Their starchy flesh gives the dish structure and creaminess. My mom always kept a bag under the sink, so russets feel like home.
- Yellow onion: Adds subtle sweetness. If I ever run out, I’ve swapped in thinly sliced shallots, and they work, too.
- Unsalted butter: I reach for unsalted, but in a pinch, salted butter works. Just reduce the added salt.
- All-purpose flour: Key for thickening the cheese sauce. If you need it gluten-free, try a 1:1 gluten-free blend.
- Kosher salt, plus salt and pepper to taste: Brightens everything up. I use extra-fine sea salt if I’m out of kosher.
- Whole milk: Room temperature speeds up thickening and keeps the cheese sauce lump-free. I’ve used 2 percent for a lighter version, but you lose a little richness.
- Mild cheddar cheese: My go-to for that classic sharp-but-not-overpowering melt. If I find pepper jack in the fridge, I’ll toss in half for a little kick.
Full measurements are in the recipe card below. Pro tip: Slice potatoes and onions ahead and keep them covered in cold water in the fridge for up to 24 hours. This is a game changer on busy days.
How to Make Cheesy Scalloped Potatoes
Step 1: Prep the Dish and Veggies
Lightly spray your casserole dish with nonstick spray. This helps keep the cheese from sticking and makes cleanup a breeze. I once skipped this, and scraping baked-on cheese was not my idea of fun.
Step 2: Layer Potatoes and Onions
Arrange potato slices and onion rings, alternating them in the dish. Aim for a pretty “shingled” look, but don’t stress. Flavor comes before perfection. My little one likes to sneak in extra onions for “extra flavor hugs.”
Step 3: Make the Roux
In a saucepan over medium heat, melt butter, then whisk in flour and salt. Stir constantly for one minute. Look for a pale, smooth paste that smells a little nutty. Be patient. If you stop whisking, it can go lumpy.
Step 4: Add the Milk
Slowly pour in the milk, whisking as you go. The mixture will look a bit thin at first but thickens as it heats. Troubleshooting tip: If lumps pop up, I use an immersion blender to smooth them out. This is a lifesaver.
Step 5: Melt in the Cheese
Immediately stir in all the shredded cheddar at once. Keep stirring over low heat until it melts into a thick, glossy sauce in about a minute. If the sauce is too thick, a splash of extra milk helps.
Step 6: Assemble and Pour
Pour the cheese sauce evenly over your potato and onion layers, using a spatula to spread it gently into the crevices. At this stage, your kitchen will start to smell dreamy.
Step 7: Bake Covered
Cover the dish tightly with foil and bake for 85-90 minutes. The potatoes should be tender when pierced with a knife. If you’re ever unsure, I check with a fork at the 75-minute mark.
Step 8: Broil for Color
Switch the oven to broil, remove the foil, and broil for a few minutes until the top is deeply golden. Watch closely, as it goes from golden to burned quicker than you think. Don’t make my usual distraction mistake.
Pro Tips for Cheesy Scalloped Potatoes
- Thin, even potato slices cook more evenly. A mandoline slicer (affiliate) is my favorite tool for this step.
- Prep the whole dish a day ahead and refrigerate. Bake straight from the fridge, just add 10 minutes.
- Don’t under-season. Potatoes soak up salt. Taste your sauce before pouring it over.
- If your cheese sauce separates, whisk in a splash of cream to bring it back together.
Cheesy Scalloped Potatoes Serving Suggestions
- Serve alongside roast chicken or glazed ham for a Sunday dinner with family.
- For a weeknight meal, pair with a crisp green salad and a glass of buttery Chardonnay (affiliate).
- Add diced ham or steamed broccoli layers for a one-dish supper. The kids devour it every time.
Last Thanksgiving, these cheesy scalloped potatoes were the fastest to disappear, beating even the stuffing.
Cheesy Scalloped Potatoes Storage & Make-Ahead
Cool leftovers, then refrigerate in an airtight container for up to 4 days. To freeze, tightly wrap portions in plastic and foil. Keeps well for 2 months. Reheat from the fridge in a 350°F oven for 15-20 minutes, or microwave covered until hot. For extra flavor, chop up leftovers and add to a breakfast scramble.
Closing Thoughts
Cheesy scalloped potatoes are my favorite blend of comfort, nostalgia, and real, satisfying flavor. Each forkful is a bite of golden, creamy goodness. I’d love to hear your riffs or tips, so drop a comment if you try them. Wishing your table warmth and cheesy joy, until next time.
Cheesy Scalloped Potatoes FAQs
Can I use a different kind of potato for cheesy scalloped potatoes?
Yukon gold potatoes work nicely and get very creamy, while red potatoes hold their shape better but are waxier. Russets remain my favorite for that classic soft texture.
How do I make cheesy scalloped potatoes gluten-free?
Swap the all-purpose flour with a gluten-free 1:1 baking blend. I’ve used it myself, and you can’t even tell the difference in texture or flavor.
Can I add other cheeses to cheesy scalloped potatoes?
Absolutely. A combination of cheddar and gruyere gives wonderful depth. I sometimes toss in a handful of parmesan for a nutty finish.
How do I keep the sauce from curdling?
Make sure the milk is at room temperature before whisking it in. High heat can curdle dairy, so stick to medium and always whisk steadily.
Are cheesy scalloped potatoes healthy?
They’re indulgent, but you can lighten up by using 2 percent milk or part-skim cheese. We enjoy them as a treat alongside lean protein and vegetables. It’s all about balance.
Cheesy Scalloped Potatoes
Equipment
- 8×8-inch Casserole Dish
- Saucepan
- Whisk
- Knife
- Cutting Board
- Aluminum Foil
Ingredients
- 4 russet potatoes peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion sliced into rings
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 tsp kosher salt
- 2 cups whole milk room temperature
- 1 1/2 cups mild cheddar cheese shredded
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
- Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion slices for even layering.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and kosher salt, stirring constantly with a whisk for one minute to form a roux.
- Stir in milk gradually, whisking constantly. Cook until mixture thickens and coats the back of a spoon.
- Stir in the shredded cheese all at once, and continue stirring until the cheese is fully melted and the sauce is smooth, about 30–60 seconds.
- Pour the cheese sauce evenly over the potatoes and onions. Cover the dish with aluminum foil.
- Bake for 85–90 minutes, or until potatoes are tender and cooked through.
- For a golden, crisp topping, change the oven setting to broil after baking and broil until the top is bubbly and golden brown. Watch closely to prevent burning.
- Remove from oven, season with salt and pepper to taste, and let rest a few minutes before serving. Enjoy your cheesy scalloped potatoes!
Notes
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