If you want a side dish that’s creamy, comforting, and downright irresistible, you’ve got to try this Cheesy Scalloped Potatoes Recipe. Seriously, every time I make these, my family begs for seconds – and I’m pretty sure it’s the cheesy sauce that does all the magic. These potatoes bake up tender and buttery with just the right amount of golden-cheesy goodness that’ll win you over at first bite. Keep reading—I’ll share all my tips to make sure you nail this classic every single time.
Why You’ll Love This Recipe
- Ultra-Creamy Texture: The silky cheese sauce hugs every tender potato slice perfectly, making each bite divine.
- Simple Ingredients: It relies on pantry staples you probably already have—no fancy or hard-to-find products here.
- Crowd-Pleaser: Whether it’s a holiday feast or a cozy weeknight dinner, this dish always disappears fast.
- Hands-Off Baking: After prepping, you just pop it in the oven and relax until it’s ready—easy and fuss-free!
Ingredients You’ll Need
These ingredients come together to create that luscious, golden-bubbly sauce the recipe is famous for. Pro tip: selecting the right potatoes and cheese can seriously elevate your Cheesy Scalloped Potatoes Recipe.
- Russet Potatoes: Their high starch content makes for tender, fluffy slices that soak up the cheese sauce beautifully.
- Yellow Onion: Adds just the right touch of sweetness and depth.
- Unsalted Butter: Gives you control over saltiness while delivering rich flavor.
- All-Purpose Flour: Thickens the sauce to that perfect creamy consistency.
- Kosher Salt: Enhances every flavor without overpowering.
- Whole Milk: I always recommend room temperature milk so the sauce thickens smoothly without lumps.
- Mild Cheddar Cheese: Melts like a dream and keeps the flavor balanced—sharp cheddar can be a little much here if you want subtlety.
- Salt and Pepper: To taste, for that final seasoning punch.
Variations
I love the simplicity of this Cheesy Scalloped Potatoes Recipe as is, but honestly, it’s super versatile. Feel free to adjust it based on what you have or what you’re craving—you’ll find it easy to make this dish your own.
- Add Fresh Herbs: Toss in chopped thyme or rosemary into the cheese sauce—I did this once for a holiday dinner, and the aroma was heavenly.
- Swap the Cheese: Mixing in Gruyère or Monterey Jack adds a slightly different flavor dimension that I found unexpectedly delightful.
- Make it Light: Use low-fat milk and a touch less cheese to lighten it up without losing the creamy texture.
- Extra Crunch: Sprinkle panko breadcrumbs and a little melted butter on top before baking for a crispy topping that my kids absolutely flipped for.
How to Make Cheesy Scalloped Potatoes Recipe
Step 1: Prep Your Potatoes and Onion
Start by peeling your russet potatoes and slicing them into thin ¼-inch slices—uniform thickness is key here so they cook evenly. Slice your yellow onion into rings, too. Pro tip: I like to use a mandoline slicer for quick, consistent slices, which really helps the potatoes cook perfectly without mushiness.
Step 2: Layer ’Em Up
Lightly spray your casserole dish with nonstick spray so nothing sticks. Then, alternate layers of potato slices and onion rings—kind of like stacking little edible pillows. This layering ensures a burst of flavor in every bite and keeps the onions from overpowering your dish.
Step 3: Make the Cheese Sauce
In a saucepan over medium heat, melt the butter and whisk in the flour and salt. Keep stirring for about a minute to cook off the raw flour taste but don’t brown it. Then slowly whisk in room temperature milk, stirring constantly until the sauce thickens, which usually takes a few minutes. Once thick, add all the shredded cheddar at once and stir until perfectly melted and silky smooth. This sauce is the heart of your Cheesy Scalloped Potatoes Recipe; a smooth sauce means luscious potatoes!
Step 4: Bake to Perfection
Pour that glorious cheese sauce evenly over the layered potatoes and onions, cover tightly with aluminum foil, and bake in a preheated 400°F oven for 85-90 minutes. You want to patiently wait until the potatoes are fork-tender—don’t rush this part! Right before serving, if you love a golden crust like I do, switch your oven to broil and cook for a few minutes until the top turns beautifully golden brown.
Pro Tips for Making Cheesy Scalloped Potatoes Recipe
- Slice Uniformly: Using a mandoline or sharp knife to slice potatoes evenly ensures consistent cooking and avoids mushy or undercooked edges.
- Room Temperature Milk: Adding cold milk will seize the sauce—warming it slightly leads to a silky, lump-free texture.
- Layer thoughtfully: Staggering potatoes and onions helps distribute flavor and prevents overwhelming onion bites.
- Don’t Skip the Foil: Covering the dish traps steam, which gently cooks the potatoes, keeping them tender and preventing the sauce from drying out.
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
I often sprinkle fresh chopped parsley or chives right on top for a pop of color and a mild oniony freshness that cuts through the richness. Sometimes a dusting of smoked paprika adds a lovely warmth and visual appeal.
Side Dishes
This dish stands out but pairs wonderfully with simply roasted chicken or a juicy steak. For a veggie side, I love serving steamed green beans or a crisp salad to balance the creamy potatoes with some freshness.
Creative Ways to Present
For special occasions, I’ve baked this recipe in individual ramekins—guests love the personal touch and it looks super elegant when you see that bubbling cheese finish right down to their plates. Another idea is to layer it in a decorative spiral in a round dish for eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
After cooling, I store leftovers in an airtight container in the fridge. It keeps well for up to 3 days. When you reheat, you’ll find the potatoes soak up some of the sauce, making it even creamier!
Freezing
I’ve frozen this dish successfully, though I recommend skipping broiling before freezing to maintain texture. Wrap tightly in foil and plastic wrap, and it can last up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
The best way to reheat is in a 350°F oven, loosely covered, until warmed through—about 20-25 minutes. Avoid microwaving if you want to keep the texture creamy and the top from drying out.
FAQs
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Can I use other types of potatoes for this recipe?
While russet potatoes are ideal for their starchiness and texture, you can use Yukon Gold potatoes if you want a creamier, slightly waxier bite. Avoid waxy potatoes like red potatoes, as they don’t soften as well and won’t absorb the sauce properly.
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How can I make this recipe dairy-free or vegan?
Substitute the butter with vegan margarine or oil, use a plant-based milk like oat or almond milk, and swap cheddar cheese for vegan cheese shreds designed for melting. Keep in mind the texture and flavor will be a bit different but still delicious.
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Why do I need to preheat the milk before adding it to the flour mixture?
Adding cold milk to the roux can cause lumps and slow thickening. Using room temperature or warm milk helps the sauce develop a smooth, velvety texture, making the cheese melt evenly.
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Can I prepare this recipe in advance?
Absolutely! You can assemble everything the night before, cover tightly, and refrigerate. When ready, bake as directed, though you may need to add 10-15 extra minutes of baking time if the dish is cold from the fridge.
Final Thoughts
I absolutely love how this Cheesy Scalloped Potatoes Recipe turns out every single time—it’s like a little bowl of comfort in my kitchen. Whenever I’m seeking that perfect side dish that feels both classic and special, this is my go-to. You’ll enjoy how easy it is to prepare and how it wins hearts around your table. Trust me, once you try it, it’ll become a family favorite that you’ll pull out for celebrations or casual weeknights alike. So grab those potatoes, and get baking—your taste buds will thank you!
Print
Cheesy Scalloped Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Cheesy Scalloped Potatoes is a classic, comforting casserole featuring tender layers of thinly sliced russet potatoes and onions baked in a creamy, cheesy sauce. This dish boasts a rich cheddar cheese flavor with a smooth and velvety texture, topped with a golden, crispy crust when broiled. Perfect as a hearty side for any dinner table or special occasion.
Ingredients
Vegetables
- 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion, sliced into rings
Dairy
- 3 tablespoons unsalted butter
- 2 cups whole milk, room temperature
- 1 ½ cups mild cheddar cheese, shredded
Pantry
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- salt and pepper to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (205°C). Lightly coat an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking.
- Layer Potatoes and Onions: Arrange the peeled and sliced potatoes and sliced onions in the baking dish in an alternating pattern, staggering layers of potato then onion evenly across the dish.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and kosher salt, stirring constantly for about one minute to form a roux.
- Thicken Sauce: Slowly whisk in the room temperature whole milk and continue stirring until the mixture thickens into a creamy sauce.
- Add Cheese: Remove from heat and stir in the shredded mild cheddar cheese all at once, stirring continuously until the cheese melts completely and the sauce is smooth, about 30 to 60 seconds.
- Combine and Cover: Pour the cheese sauce evenly over the layered potatoes and onions in the casserole dish. Cover the dish tightly with aluminum foil.
- Bake: Place the covered dish in the preheated oven and bake for 85 to 90 minutes until the potatoes are tender and cooked through.
- Broil for Crisp Topping: If a crispy golden top is desired, remove the foil and switch the oven setting to broil. Broil the potatoes briefly until the top is golden brown and bubbly.
- Season and Serve: Remove from oven, season with salt and pepper to taste, and serve warm as a comforting side dish.
Notes
- If you prefer a traditional, rich cheesy texture with every bite filled with melty cheese, this recipe delivers that perfectly.
- For an even creamier dish, consider using half-and-half or adding a bit of cream cheese to the sauce.
- Russet potatoes are best for their starchy texture that becomes tender and creamy when baked.
- To speed up cooking, slice potatoes thinner than ¼-inch but be careful not to slice too thin or they may become mushy.
- Rest the scalloped potatoes for 10 minutes after baking for easier serving and better flavor melding.
Nutrition
- Serving Size: 1/8 of recipe (~170g)
- Calories: 346 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
