Easy Cheesy Scalloped Potatoes (Printer View)

Golden baked layers of thinly sliced potatoes with creamy cheese sauce and aromatic seasonings.

# 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

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 2 tablespoons flour and whisk continuously for 1 minute until a paste forms.
03 - Slowly pour 2 cups whole milk into the roux while whisking constantly to prevent lumps. Continue cooking until the mixture thickens, approximately 3 to 4 minutes.
04 - Remove from heat and stir in salt, pepper, garlic powder, and half of the shredded cheddar and mozzarella cheeses until completely melted and smooth.
05 - Distribute half the sliced potatoes evenly in the prepared baking dish. Layer with half the onion slices and half the cheese sauce. Repeat with remaining potatoes, onions, and sauce.
06 - Sprinkle the remaining shredded cheddar and mozzarella cheeses over the top layer and dust with paprika.
07 - Cover the baking dish tightly with aluminum foil and bake for 40 minutes in the preheated 375°F oven.
08 - Remove the foil and continue baking for an additional 25 to 30 minutes until potatoes are tender and the top achieves a golden brown color.
09 - Remove from oven and allow the casserole to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The cheese melts directly into the cream sauce, so you get cheesy richness in every single bite without any dry patches.
  • It actually tastes better when you make it ahead, giving flavors time to get cozy together before baking.
  • One baking dish feeds a crowd, which means less stress and more time enjoying people instead of cooking.
02 -
  • Slice your potatoes consistently thin—if some are thick and some are thin, the thin ones turn mushy while thick ones stay crunchy, and nobody wants that unevenness.
  • Whisking the milk slowly into the roux actually matters; dumping it all in at once creates lumps that ruin the silky texture you're after.
03 -
  • Shred your own cheese instead of buying pre-shredded—it melts smoother because there's no anti-caking powder coating the pieces.
  • Taste your sauce before layering and adjust salt to your preference; the potatoes will soak it up, so season a bit boldly.
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