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
Scale
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
