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
Scale
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.
