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Cheesy Scalloped Potatoes Recipe

Cheesy Scalloped Potatoes

Thinly sliced russet potatoes and onions are baked in a rich, homemade cheddar cheese sauce until impossibly tender and bubbling. The ultimate comforting side dish.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 346
Ingredients Equipment Method Notes

Ingredients
  

Potatoes & Onion
  • 4 russet potatoes about 2 lbs, peeled and sliced into ¼-inch rounds
  • 1 yellow onion sliced into rings
Cheese Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt plus more to taste
  • 2 cups whole milk room temperature
  • 1 1/2 cups mild cheddar cheese shredded (from a block for best results)
  • black pepper to taste

Equipment

  • Mandoline Slicer (recommended)
  • Medium Saucepan
  • 8x8-inch or 2-Quart Baking Dish

Method
 

  1. Preheat oven to 400°F. Grease an 8x8-inch baking dish. Arrange sliced potatoes and onions in the dish, staggering them in layers.
    4 russet potatoes, 1 yellow onion
  2. In a saucepan over medium heat, melt butter. Whisk in flour and ½ tsp salt. Cook, stirring, for 1 minute.
    3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 1/2 teaspoon kosher salt
  3. Gradually whisk in milk until smooth. Cook, stirring often, until thickened, about 5-7 minutes.
    2 cups whole milk
  4. Reduce heat to low. Add shredded cheese and stir until completely melted and sauce is smooth. Remove from heat.
    1 1/2 cups mild cheddar cheese
  5. Pour cheese sauce evenly over the potatoes and onions. Cover dish tightly with aluminum foil.
  6. Bake for 85-90 minutes, until potatoes are tender when pierced with a knife.
  7. For a crisp top, remove foil and broil for 2-4 minutes until golden brown. Let rest 5-10 minutes, season with salt and pepper, and serve.
    1/2 teaspoon kosher salt, black pepper

Notes

Make Ahead: Assemble, cover, and refrigerate unbaked for up to 24 hours. Add 5-10 minutes to bake time if starting cold.
Cheese: Shredding cheese from a block guarantees a smoother sauce than pre-shredded.
Ham Addition: Add 1-2 cups diced cooked ham between potato layers for a main course.