Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes are rich, creamy, and absolutely irresistible. Tender russet potatoes layered with sweet onions, all drenched in a velvety cheddar cheese sauce and baked until golden and bubbling — it’s the ultimate comfort side dish that steals the show every time.

Why You’ll Love Cheesy Scalloped Potatoes Recipe

• Classic comfort food with a cheesy twist
• Perfect for holidays, potlucks, or weeknight dinners
• Customizable – make it ahead, add ham, or swap cheeses
• Golden, broiled topping gives it that extra wow factor
• Pairs well with any main dish

Ingredients

4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
1 yellow onion, sliced into rings
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
salt and pepper to taste

Directions

Prep the Dish
Preheat the oven to 400°F (204°C). Lightly grease an 8×8-inch casserole dish with nonstick spray or a light coating of butter.

Layer the Potatoes and Onions
Layer half of the potato slices in the prepared dish. Arrange them in slightly overlapping rows. Top with half the sliced onions, separating them into rings. Repeat with the remaining potatoes and onions, creating a second layer. This staggered layering ensures even cooking and flavor in every bite.

Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Once fully melted and bubbling slightly, whisk in the flour and salt to form a roux. Continue whisking for about 1 minute to cook off the raw flour taste.
Slowly pour in the room-temperature milk, whisking constantly to prevent lumps. Keep stirring until the mixture thickens and coats the back of a spoon — about 4–6 minutes.
Add the shredded cheddar cheese all at once. Stir constantly for 30–60 seconds until the cheese melts completely and the sauce is smooth and glossy.

Assemble and Bake
Carefully pour the cheese sauce evenly over the potato and onion layers, ensuring all the slices are covered. Use a spatula or spoon to help the sauce seep down into the layers.
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 85 to 90 minutes, or until the potatoes are fork-tender and fully cooked.

Broil for a Golden Top
Remove the foil. Set the oven to broil. Broil the dish for 2–4 minutes or until the top is golden brown and bubbling. Keep a close eye on it to avoid burning.

Season and Serve
Remove from the oven and let rest for 10 minutes before serving. Season with additional salt and freshly cracked black pepper to taste.

Pro Tips and Variations

• Use a mandoline for evenly sliced potatoes that cook consistently.
• Add diced ham between layers for a hearty main dish.
• Swap cheddar for gruyère or gouda for a flavor twist.
• Want a gluten-free version? Substitute flour with cornstarch (use half the amount).
• Don’t skip the broil step – it adds the signature golden finish!

Serving Suggestions

Pair these scalloped potatoes with:

• Roast chicken or turkey
• Glazed ham
• Roasted vegetables or green beans
• A crisp garden salad for contrast

Storage/Reheating

To Store:
Cool completely, cover tightly with foil or store in an airtight container. Refrigerate for up to 4 days.

To Reheat:
Reheat in a 350°F oven covered with foil for 20–25 minutes, or microwave single portions for 2–3 minutes until heated through. Add a splash of milk if needed to loosen the sauce.

FAQs

Can I use a different type of potato?
A: Russet or Yukon Gold potatoes are best for this recipe. Waxy potatoes like red potatoes won’t soften as nicely.

Can I freeze scalloped potatoes?
A: It’s not recommended. The cheese sauce can become grainy once thawed.

How thin should the potato slices be?
A: ¼-inch thick is perfect. Thinner slices may cook faster but can become mushy.

Conclusion

This classic Easy Cheesy Scalloped Potatoes recipe delivers creamy, rich comfort in every bite. Whether you’re serving it for a holiday dinner or as a weeknight side, it’s a guaranteed crowd-pleaser with golden perfection on top and tender, cheesy layers inside.

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