Easy Cheesy Scalloped Potatoes (Printable version)

Creamy layers of thinly sliced potatoes baked to golden perfection with sharp cheddar and mozzarella cheese.

# Ingredient List:

→ 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 tbsp unsalted butter
07 - 2 tbsp all-purpose flour

→ Seasonings

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

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 2 tbsp butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute until combined.
03 - Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps. Continue cooking for 3-4 minutes until sauce thickens slightly.
04 - Remove from heat. Stir in salt, black pepper, garlic powder, and half of the cheddar and mozzarella cheeses until melted and smooth.
05 - Arrange half the potato slices in the prepared baking dish. Top with half the onion slices followed by half the cheese sauce. Repeat layering with remaining potatoes, onions, and cheese sauce.
06 - Sprinkle remaining shredded cheeses and paprika evenly over the top layer.
07 - Cover the baking dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and continue baking for 25-30 minutes until potatoes are tender and the top is golden brown.
09 - Remove from oven and let stand for 10 minutes before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent maybe twenty minutes of prep time.
  • The cheese sauce comes together in minutes and turns ordinary potatoes into something people actually get excited about.
  • You can make it ahead, which means less stress when guests are arriving and more time to breathe.
02 -
  • Slice your potatoes thin and evenly because thick spots will be undercooked while thin ones turn to mush, and a mandoline makes this foolproof.
  • Don't skip the resting time after baking because cutting into it too soon will make everything fall apart, but those 10 minutes transform it into something you can actually serve.
03 -
  • Use a mandoline or the slicing blade on your food processor for potato slices because your knife hand will thank you, and consistency matters more than perfection.
  • If your sauce looks too thick when you're making it, thin it with a splash of milk because you can always make it thicker but you can't un-thicken it.
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