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A corner of a baking dish with golden brown cheesy scalloped potatoes showing each layer of the thinly sliced potatoes.

Cheesy Scalloped Potatoes

Diana Lopez
This Cheesy Scalloped Potatoes recipe features thinly sliced potatoes baked in a rich, creamy cheese sauce until tender and golden. It's an easy, comforting side dish that's perfect for holidays, potlucks, and weeknight dinners.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
 
 

  • 4 cups thinly sliced russet or Yukon Gold potatoes (about 2½ lbs)
  • 2 cups grated sharp cheddar cheese, divided*
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1½ cups whole milk
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt to taste (I use about ¾ tsp)
  • Oil spray or butter (to grease the baking dish)
  • Paprika to taste (to give the topping a pop of color)

Instructions
 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • In the meantime, grate the cheese and slice the potatoes into ⅛-inch (3 mm) slices. (You can use a mandolin or a sharp chef’s knife to slice the potatoes.)
  • Melt the butter in a small saucepan over medium-low heat. Then, stir in the flour and whisk constantly for about 60 seconds to prevent lumps. Stir in milk while continuing to whisk, and then season with garlic powder, onion powder, and salt.
  • Lower the heat to low and simmer until smooth for about 1-2 minutes, without letting it come to a boil. Add 1 cup (100g) of the shredded cheese and stir until it is melted and smooth. Remove the saucepan from the heat.
  • Grease an 8x8-inch (20x20 cm)** casserole or baking dish with oil spray or butter. Arrange half of the potato slices in a single layer (it doesn’t have to be perfect, but make sure it is even on all sides) and then pour half of the cheese sauce on top. Repeat with a second layer of potato slices and cheese sauce. Top with the remaining shredded cheese and sprinkle with paprika for a pop of color.
  • Cover with aluminum foil and bake for about 40-45 minutes, then uncover and bake for another 40-45 minutes*** or until the potatoes are fork tender and the cheese is golden brown on top. Let the potatoes rest for 5-10 minutes before serving.

Notes

  • *Use your favorite type of cheese or a combination of cheeses, like sharp or white cheddar, Parmesan, Gruyère, or Gouda.
  • **In the photos and video, I used a 10x6.5 inch (25x16 cm) baking dish.
  • **Oven temperatures may vary, so start checking the potatoes at about the 1 hour and 15 minute mark to see if they are cooked through.
  • Slice the potatoes with a similar thickness for even baking. This is why using a mandolin comes in real handy.
Nutritional values are approximate and calculated per serving.

Nutrition

Calories: 250kcal, Carbohydrates: 19g, Protein: 10g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 240mg, Potassium: 409mg, Fiber: 1g, Sugar: 3g, Vitamin A: 489IU, Vitamin C: 4mg, Calcium: 268mg, Iron: 1mg
Keyword cheesy scalloped potatoes, scalloped potatoes
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