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Creamy scalloped potatoes baked to perfection, topped with cheese.

Scalloped Potatoes

Creamy scalloped potatoes layered with tender russet slices and a silky cheddar sauce, perfect for weeknights or potlucks.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces russet potatoes (peeled and sliced into 1/4-inch slices; about 2 pounds) russets give a nice starchy structure
  • 1 piece yellow onion (sliced into rings)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 2 cups whole milk, room temperature substitute: 2% for lighter texture; use plant milk for dairy-free but expect a different flavor
  • 1 1/2 cups mild cheddar cheese, shredded substitute: sharp cheddar for more bite or mix with Monterey Jack for extra melt
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly butter or spray a 9x13-inch baking dish.
  2. Layer potato slices across the bottom of the dish. Scatter a few onion rings over the potatoes and season lightly with salt and pepper. Repeat layers until all potatoes and onions are used.
Making the Sauce
  1. In a medium saucepan set over medium heat, melt the butter. Add the flour and whisk constantly for 1 to 2 minutes to form a roux. Keep it light in color; do not let it brown.
  2. Slowly pour in the milk while whisking to prevent lumps. Continue whisking until the sauce thickens and just begins to bubble, about 4 to 6 minutes.
  3. Remove the pan from the heat. Stir in the 1/2 teaspoon kosher salt and most of the shredded cheddar, reserving a handful for the top. Taste and adjust seasoning with salt and pepper.
Baking
  1. Pour the cheese sauce evenly over the layered potatoes. Use a spatula to nudge sauce into gaps so the slices are well coated. Sprinkle the reserved cheddar over the surface.
  2. Cover the dish tightly with foil and bake for 45 to 55 minutes, or until a knife slides into the potatoes with little resistance.
  3. Remove the foil and bake for 10 to 15 minutes more to brown the top. Let the casserole rest for 10 minutes before serving so the sauce sets and the slices hold their shape.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 9gSodium: 350mgFiber: 2gSugar: 2g

Notes

Slice potatoes uniformly (a mandoline makes this faster and more consistent). Let milk come to room temperature to avoid curdling and ensure a smooth sauce. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

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