Easy Cheesy Scalloped Potatoes (Printable)

Creamy, cheesy layers of thinly sliced potatoes baked to golden perfection for a comforting side.

# What You'll Need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, thinly sliced

→ Dairy

03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 cups whole milk
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour

→ Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon paprika

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute to form a roux base.
03 - Slowly pour milk into the roux while whisking constantly to prevent lumps. Continue cooking until the mixture thickens, approximately 3-4 minutes.
04 - Remove saucepan from heat. Stir in salt, pepper, garlic powder, and half of the cheddar and mozzarella cheeses until completely melted and smooth.
05 - Arrange half the potato slices in the prepared dish. Top with half the onion slices and half the cheese sauce. Repeat layering with remaining potatoes, onions, and sauce.
06 - Sprinkle remaining shredded cheeses and paprika evenly over the top layer.
07 - Cover dish tightly with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and continue baking for 25-30 minutes until potatoes are tender and the top achieves a golden brown color.
09 - Remove from oven and let rest for 10 minutes to allow the dish to set before serving.

# Expert Advice:

01 -
  • The double-cheese situation (sharp cheddar and mozzarella together) creates a flavor depth that tastes fancier than the effort requires.
  • It bakes while you handle everything else, making it the perfect side for holiday meals or weeknight dinners when you need something that impresses without fussing.
  • Those golden crispy edges against the creamy center are the textural dream no one knew they were missing.
02 -
  • Slice your potatoes as thin as possible (a mandoline is worth the investment if you make this often) because thin slices cook through perfectly in the time it takes the top to brown—thick slices stay raw inside while the edges blacken.
  • Don't skip the foil covering for the first 40 minutes; it's the difference between creamy potatoes and a dehydrated casserole.
03 -
  • Let your milk come to room temperature before whisking into the roux; cold milk can seize up and create lumps no amount of whisking fixes.
  • Taste the cheese sauce before baking—it should taste a little too salty and cheesy on its own, because the potatoes will absorb and dilute those flavors during the hour in the oven.
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