If you are searching for the ultimate cozy comfort food, look no further than this Cheesy Scalloped Potatoes Recipe. It brings together tender slices of russet potatoes layered with sweet onions and bathed in a luxuriously creamy cheddar cheese sauce. Every bite feels like a warm hug, making it the perfect dish to share with family or serve at your next gathering. This recipe strikes a beautiful balance between rich, velvety cheese and the subtle sweetness of onions, all baked to golden perfection, creating a side dish that truly steals the show.
Ingredients You’ll Need
These ingredients are simple yet essential, each adding its own magic to the layers of flavor, texture, and color that make this Cheesy Scalloped Potatoes Recipe so irresistible. From the starchy potatoes that become beautifully tender to the sharpness of cheddar that melts into silky goodness, every element plays a star role.
- Russet potatoes: Their starchy texture is perfect for creamy, tender slices that soak up the cheese sauce beautifully.
- Yellow onion: Adds a subtle sweetness and depth that balances the richness of the cheese.
- Unsalted butter: Creates the base of the roux, giving the sauce a smooth, rich mouthfeel without overpowering the flavors.
- All-purpose flour: Thickens the sauce to the ideal consistency that clings to every potato slice.
- Kosher salt: Enhances all the flavors without being too harsh or salty.
- Whole milk: Brings creaminess and helps make the sauce luscious without heaviness.
- Mild cheddar cheese: Melts into a velvety cheese sauce with just the right balance of flavor and smooth texture.
- Salt and pepper: To taste, finishing the dish with perfect seasoning and a hint of warmth.
How to Make Cheesy Scalloped Potatoes Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 400°F, which will ensure that everything cooks evenly and the potatoes become tender. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray. This will prevent sticking and make cleanup a breeze.
Step 2: Layer Potatoes and Onions
Take those beautifully peeled and sliced russet potatoes, about ¼-inch thick, and arrange them in the casserole dish, alternating with rings of yellow onion. This staggering method not only looks visually appealing but lets the onions perfume each layer with their natural sweetness.
Step 3: Make the Creamy Cheese Sauce
In a saucepan over medium heat, melt the butter to create the base of your roux. Whisk in the flour and kosher salt, stirring constantly for about one minute to cook off the raw flour taste. Gradually pour in the whole milk, continuing to stir until the mixture thickens into a silky sauce. This slow thickening is what gives the scalloped potatoes their luscious texture.
Step 4: Melt in the Cheese
Once the sauce has thickened, add all the shredded mild cheddar cheese at once. Keep stirring until the cheese melts completely and the sauce is smooth, creamy, and inviting. This cheesy sauce is the heart and soul of the dish, so give it the attention it deserves!
Step 5: Combine and Cover
Pour the luxurious cheese sauce over the layered potatoes and onions, ensuring each slice is thoroughly coated. Cover the dish tightly with aluminum foil to trap in moisture, which helps cook the potatoes to that perfect fork-tender stage.
Step 6: Bake to Perfection
Pop your covered casserole into the oven and bake for 85 to 90 minutes. This slow baking allows the flavors to meld and the potatoes to soften beautifully without drying out.
Step 7: Create a Golden Crisp Topping
When the potatoes are tender, switch your oven to the broil setting. Remove the foil and broil the top for a few minutes until the cheese browns and crisps up just right. Keep an eye on it so you get a gorgeous golden crust instead of burning.
Step 8: Season and Serve
Finish with a sprinkle of salt and freshly cracked pepper to enhance all the rich flavors. Your Cheesy Scalloped Potatoes Recipe is ready to be enjoyed warm and ooey-gooey!
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
Adding a touch of fresh herbs like chopped parsley or chives on top can brighten up the rich, cheesy flavors while adding a pop of color. A light dusting of smoked paprika or a sprinkle of crispy fried onions also provides an unexpected texture contrast that makes each bite more exciting.
Side Dishes
Cheesy scalloped potatoes shine as a star side dish alongside roasted meats like chicken, beef, or pork. Pair it with something green and crisp like a simple arugula salad or steamed green beans to balance the richness and complete the meal beautifully.
Creative Ways to Present
You can transform this classic into a spectacular centerpiece by preparing it in individual ramekins for personal portions, making it perfect for dinner parties. Another fun idea is to add layers of sautéed mushrooms or crispy bacon bits in between layers of potatoes and onions for extra depth and indulgence.
Make Ahead and Storage
Storing Leftovers
Let your scalloped potatoes cool completely before transferring them into an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days while maintaining their creamy texture and flavors.
Freezing
This Cheesy Scalloped Potatoes Recipe freezes wonderfully. Place cooled portions in freezer-safe containers or wrap the casserole dish tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring leftovers back to life, heat them gently in the oven at 350°F covered with foil to prevent drying out, for about 20-25 minutes or until warmed through. Alternatively, microwave on medium power, stirring every minute to heat evenly without becoming rubbery.
FAQs
Can I use a different type of cheese in this Cheesy Scalloped Potatoes Recipe?
Absolutely! While mild cheddar gives a classic flavor and smooth melt, you can experiment with Gruyère, mozzarella, or even a sharp white cheddar for a more intense bite. Just keep in mind how different cheeses melt and adjust accordingly.
Should the potatoes be peeled for this recipe?
Peeling the russet potatoes helps achieve a smooth, creamy texture without the skins’ chewiness. However, if you enjoy more texture and added nutrients, you can leave the skins on, just be sure to wash them thoroughly.
Is there a way to make this dish lighter or lower in calories?
Yes! Substitute whole milk with low-fat or plant-based milk and use reduced-fat cheese. You can also reduce the butter slightly, though keep in mind this might affect the creaminess and final flavor somewhat.
Can I prepare this ahead and bake it later?
Definitely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours before baking. This makes it a great option for busy days or entertaining guests without last-minute stress.
What if I don’t have an 8×8-inch casserole dish?
Any similar-sized oven-safe dish will work. Just keep an eye on the cooking time, which might need slight adjustments if the dish is deeper or wider than the original.
Final Thoughts
This Cheesy Scalloped Potatoes Recipe is such a timeless treasure in the world of comfort food. Its creamy texture, rich cheese sauce, and tender potatoes combine to create something truly special. I can’t wait for you to try it and make it your own — it’s simply one of those dishes that warms the heart and satisfies the soul at every bite.
Print
Cheesy Scalloped Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Cheesy Scalloped Potatoes recipe features tender layers of thinly sliced russet potatoes and onions baked in a creamy, cheesy sauce until golden and bubbly. Perfect as a comforting side dish for any meal, it combines simple ingredients like whole milk, cheddar cheese, and butter to create a rich and satisfying dish with a crisp, broiled topping.
Ingredients
Potatoes and Onion
- 4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
- 1 yellow onion, sliced into rings
Sauce
- 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
Seasoning
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and lightly spray an 8×8-inch casserole dish with nonstick cooking spray to ensure easy cleanup.
- Arrange Potatoes and Onions: Layer the potato slices and onion rings in the baking dish, alternating them to create staggered layers for even cooking and flavor distribution.
- Make Roux: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and kosher salt continuously for about one minute to form a roux, which will thicken the sauce.
- Add Milk and Thicken Sauce: Gradually stir in the whole milk, continuing to whisk until the mixture thickens to a creamy consistency over medium heat.
- Add Cheese: Stir all the shredded cheddar cheese into the thickened sauce and continue stirring until it melts completely, creating a smooth cheese sauce.
- Combine and Cover: Pour the cheese sauce evenly over the arranged potatoes and onions, then cover the dish tightly with aluminum foil to trap moisture during baking.
- Bake: Place the covered dish in the preheated oven and bake for 85 to 90 minutes, or until the potatoes are tender when pierced with a fork.
- Broil for Crispiness: After baking, remove the foil and switch the oven to broil. Broil the dish for a few minutes until the top is golden brown and crispy, watching closely to prevent burning.
- Season and Serve: Finally, season with salt and pepper to taste before serving this warm, cheesy scalloped potato casserole.
Notes
- For best texture, slice potatoes uniformly about ¼ inch thick.
- Use mild cheddar for a creamy flavor; sharper cheddar can be substituted for stronger taste.
- Be careful when broiling as the cheese topping can brown quickly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Use whole milk at room temperature for a smoother sauce without curdling.
