Indulge in creamy, cheesy perfection with these Cheesy Scalloped Potatoes, a comforting dish that’s as satisfying as it is simple.
Packed with fiber from wholesome russet potatoes and protein from rich cheddar, this recipe balances indulgence with nutrition.
Perfect for family dinners, meal prep, or a cozy weeknight side, it’s easy to make, naturally hearty, and guaranteed to impress with golden, gooey layers of flavor.
Easy Creamy Scalloped Potatoes
Equipment
- 1 medium saucepan
- 1 Mandoline (optional, for uniform potato slices)
- 1 2-Quart baking dish (glass recommended)
- 1 whisk
- Aluminum foil
Ingredients
- 4 medium russet potatoes peeled and sliced ¼-inch thick (about 2 pounds)
- 1 yellow onion sliced into rings
- 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 and Prepare the Baking Dish: Start by preheating your oven to 400°F (200°C). This ensures even cooking when the potatoes go in. While the oven warms, lightly grease an 8×8-inch (2-quart) baking dish with nonstick cooking spray or a thin layer of butter. This prevents sticking and makes cleanup easier. If you prefer, line the dish with parchment paper for effortless removal of the casserole later.
- Slice the Potatoes and Onions: Peel your russet potatoes and slice them into ¼-inch thick rounds. Using a mandoline makes this faster and ensures uniform slices, which helps them cook evenly. Next, slice your yellow onion into thin rings. The layers of onion will add a gentle sweetness and depth of flavor between the potatoes.
- Layer Potatoes and Onions: Begin layering the potato slices and onion rings in the prepared baking dish. Start with a layer of potatoes, followed by a layer of onions, slightly overlapping each piece for even coverage. Repeat until all potatoes and onions are used, forming alternating layers. This layering ensures every bite has a perfect balance of tender potato and caramelized onion.
- Make the Roux Base: In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, add 3 tablespoons of all-purpose flour and ½ teaspoon kosher salt. Stir constantly with a whisk for about one minute to cook out the raw flour taste. This creates a smooth roux, which will thicken the cheese sauce.
- Add Milk and Thicken Sauce: Gradually pour in 2 cups of room-temperature whole milk while whisking continuously. Continue cooking over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This may take 4–6 minutes. Patience here ensures a creamy, lump-free sauce that will evenly cover the potato layers.
- Melt the Cheese: Once the sauce has thickened, remove the pan from heat and immediately stir in 1 ½ cups of shredded mild cheddar cheese. Stir briskly until the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust with a pinch of salt and freshly ground black pepper if needed. This rich cheese sauce is the star of the dish.
- Pour Sauce Over Potato Layers: Carefully pour the cheese sauce evenly over the layered potatoes and onions in the baking dish. Use a spatula to gently spread it across the top so every slice is coated. Cover the dish tightly with aluminum foil to lock in moisture during baking.
- Bake Until Tender: Place the covered baking dish in the preheated oven and bake for 85–90 minutes. Check for doneness by inserting a fork into the thickest potato slice; it should slide in easily without resistance. The foil keeps the layers moist and tender while allowing the flavors to meld beautifully.
- Optional Crisp Topping: If you prefer a golden, slightly crispy top, remove the foil after the potatoes are fully cooked. Switch your oven to broil and broil for 3–5 minutes, watching carefully to prevent burning. The cheese will bubble and brown, adding a delicious texture contrast.
- Rest and Serve: Remove the baking dish from the oven and let it rest for 5–10 minutes. This allows the sauce to thicken slightly and makes serving easier. Sprinkle with a little extra salt and pepper if desired. Serve warm as a satisfying side dish for family dinners, holiday feasts, or any cozy meal.
Notes
- Use russet potatoes for the best texture—they become tender without turning mushy.
- Slicing potatoes uniformly ensures even cooking; a mandoline works perfectly for this.
- For a richer flavor, substitute part of the cheddar with Gruyère or fontina.
- Room-temperature milk helps the sauce thicken evenly without curdling.
- Covering the dish while baking keeps the potatoes soft and creamy.
- Broiling at the end adds a delightful golden, crispy top.
- Adjust seasoning at the end, as the cheese already adds saltiness.
Chef’s Secrets For Ultimate Flavor
To elevate your scalloped potatoes to perfection, start with layering.
Slightly overlapping potato slices allows them to cook evenly while absorbing the creamy cheese sauce.
When making the roux, constant whisking prevents lumps and ensures a smooth sauce.
Don’t rush melting the cheese—adding it off the heat keeps the texture silky.
Finally, letting the casserole rest for a few minutes before serving lets flavors meld and the sauce thicken slightly, resulting in a perfectly indulgent bite every time.
Serving Suggestions For Delicious Meals
Cheesy scalloped potatoes are versatile and pair well with many main courses.
Serve alongside roasted chicken, baked salmon, or grilled pork chops for a classic comfort meal.
They also complement vegetarian mains like stuffed mushrooms or roasted vegetable medleys.
Garnish with fresh herbs like parsley or chives for a burst of color and added freshness.
For a hearty dinner, pair with a crisp green salad and a tangy vinaigrette to balance the rich creaminess of the dish.
Storage Tips To Keep Fresh
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the oven at 350°F (175°C) to preserve the creamy texture; microwaving can sometimes make the potatoes slightly watery.
You can also freeze the baked dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
To maintain a crisp top, remove foil and broil for a few minutes when reheating from frozen.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! Assemble the layers in the baking dish and store covered in the refrigerator for up to 24 hours.
Bake as instructed, adding a few extra minutes if chilled.
2. Can I use a different type of potato?
Russets are ideal, but Yukon Gold potatoes also work well. Avoid waxy potatoes, as they won’t become tender and creamy.
3. How can I make it healthier?
Use low-fat milk and reduce the butter slightly. You can also mix part-skim mozzarella with the cheddar to cut saturated fat without losing flavor.
4. Can I make it vegetarian or vegan?
This recipe is vegetarian.
For a vegan version, substitute dairy butter, milk, and cheese with plant-based alternatives like vegan margarine, unsweetened plant milk, and dairy-free shredded cheese.
5. How do I get a perfectly golden top?
After baking, remove the foil and broil on high for 3–5 minutes, watching carefully.
This will give the cheese a golden-brown, slightly crispy finish without overcooking the potatoes.
