Easy Cheesy Scalloped Potatoes (Print Version)

Thinly sliced potatoes baked with creamy cheese layers, golden and tender for a flavorful side.

# What You Need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, thinly sliced

→ Dairy

03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 cups whole milk
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour

→ Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon paprika

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to create a roux.
03 - Gradually pour in 2 cups milk while whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
04 - Remove saucepan from heat. Stir in salt, pepper, garlic powder, and half of the cheddar and mozzarella cheeses until completely melted and smooth.
05 - Spread half of the sliced potatoes in the prepared baking dish. Layer with half of the onion slices and half of the cheese sauce. Repeat with remaining potatoes, onions, and cheese sauce.
06 - Sprinkle the remaining shredded cheddar and mozzarella cheeses over the top layer. Dust with paprika.
07 - Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
08 - Remove foil and continue baking for an additional 25-30 minutes until potatoes are tender and the top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It looks fancy enough to impress but honestly requires no special skills, just patience and a sharp knife.
  • The cheese melts into every crevice, creating pockets of richness that somehow work with everything from ham to roasted chicken.
  • You can assemble it hours ahead and just pop it in the oven when you need it, which is basically a gift to yourself.
02 -
  • Don't skip the roux step or try to just dump flour into cold milk; lumpy sauce is the quickest way to regret this dish.
  • Slice your potatoes consistently thin (about 1/8 inch) so they cook evenly; thick spots will stay hard while thin ones fall apart.
03 -
  • Use a mandoline slicer for paper-thin, uniform potato slices that cook in the same amount of time; hand-sliced will work but takes longer and might cook unevenly.
  • Shred your cheese fresh if possible—pre-shredded cheese contains anti-caking agents that can make the sauce grainy instead of silky smooth.
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