Cheesy Scalloped Potatoes

Why You’ll Love This Recipe

I love how this dish transforms simple ingredients into something so warm and satisfying. The combination of tender potatoes, sweet onions, and a creamy, cheesy sauce is pure comfort. It’s easy to prepare and bakes up beautifully with that irresistible golden topping. Whether I serve it as a side or make it the star of the table, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

• 1½ cups mild cheddar cheese, shredded

• Salt and pepper to taste

Directions

1. Preheat the Oven and Prepare the Dish
   I preheat the oven to 400°F and lightly spray an 8×8-inch casserole dish with nonstick cooking spray.

2. Layer the Potatoes and Onions
   I arrange the sliced potatoes and onions in the dish, alternating between them to create staggered layers that cook evenly and look great when sliced.

3. Make the Cheese Sauce
   In a medium saucepan over medium heat, I melt the butter. Then I whisk in the flour and salt, stirring constantly for about a minute to form a smooth roux. I slowly pour in the milk, continuing to stir until the mixture thickens.

4. Add the Cheese
   Once the sauce has thickened, I stir in the shredded cheddar all at once and keep stirring until it’s melted and smooth—this takes about 30 to 60 seconds.

5. Assemble and Bake
   I pour the cheese sauce evenly over the potatoes and onions, making sure it seeps into all the layers. Then I cover the dish with aluminum foil and bake for 85 to 90 minutes, or until the potatoes are fork-tender.

6. Broil for a Golden Finish
   For that irresistible bubbly top, I switch the oven to broil and let the top crisp up until golden brown—just a few minutes.

7. Serve
   I remove the dish from the oven, let it cool slightly, then season with salt and pepper to taste before serving.

Servings and timing

This recipe makes 8 servings and takes about 1 hour and 45 minutes from start to finish, including prep, baking, and broiling time.

Variations

• I sometimes add garlic or thyme to the cheese sauce for extra flavor.

• Smoked gouda or gruyère cheese works beautifully for a more complex taste.

• To make it heartier, I layer in some cooked bacon or ham.

• A thin layer of breadcrumbs on top adds a nice crunch after broiling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover and warm it in the oven at 350°F until heated through, or I use the microwave for individual portions. If it thickens too much in the fridge, I add a splash of milk before reheating to loosen the sauce.

FAQs

Can I slice the potatoes ahead of time?

Yes, but I keep them in cold water to prevent browning. I drain and pat them dry before layering.

What’s the best potato for scalloped potatoes?

I like using russet potatoes because they get soft and soak up the sauce well, but Yukon Golds work too for a creamier texture.

Can I make this dish ahead of time?

Yes, I assemble and refrigerate it before baking, then let it sit at room temperature for 30 minutes before baking as directed.

Can I freeze scalloped potatoes?

I don’t recommend freezing before baking, but once baked and cooled, they can be frozen in portions and reheated later.

How do I know when the potatoes are done?

I check by inserting a fork or knife into the center—if it goes through easily, they’re ready.

Conclusion

Cheesy Scalloped Potatoes are one of those classic side dishes I never get tired of making. They’re rich, creamy, and completely comforting—perfect for holidays, potlucks, or whenever I’m craving something cozy and satisfying. With their golden crust and tender layers, they always bring warmth to the table.