Here’s a classic, creamy Cheesy Scalloped Potatoes recipe that’s easy to make and perfect as a comforting side dish.
Ingredients (Serves 4–6)
- 4–5 medium russet potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 cups shredded cheddar cheese (or a mix of cheddar and Gruyère for extra flavor)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2% preferred)
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: ¼ tsp paprika or mustard powder for extra depth
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven
- Preheat oven to 375°F (190°C).
- Prepare Cheese Sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in milk, making sure there are no lumps.
- Cook for 4–5 minutes, stirring constantly, until thickened.
- Add 1 ½ cups of cheese, garlic powder, salt, and pepper. Stir until melted and smooth.
- Assemble the Dish
- Lightly grease a 9×13-inch baking dish.
- Layer half of the sliced potatoes on the bottom, then half of the onions.
- Pour half of the cheese sauce over the potatoes.
- Repeat with remaining potatoes, onions, and sauce.
- Top with Remaining Cheese
- Sprinkle the remaining ½ cup of cheese on top for a golden, bubbly finish.
- Bake
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for an additional 20–25 minutes, until potatoes are tender and top is golden brown.
- Garnish and Serve
- Let rest 5–10 minutes before serving.
- Sprinkle with fresh parsley for color and a little freshness.
Tips:
- Slice potatoes uniformly so they cook evenly. A mandoline slicer is handy.
- For a richer sauce, replace ½ cup of milk with heavy cream.
- Add cooked bacon or caramelized onions for a savory twist.
If you want, I can give a slow cooker version too—so you can make cheesy scalloped potatoes without turning on the oven.
Do you want me to do that?
