Easy Cheesy Scalloped Potatoes (Printable View)

Thinly sliced potatoes layered with cheeses and baked until tender and golden brown.

# 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 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 Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Melt butter in a medium saucepan over medium heat. Add flour and whisk for 1 minute to form a roux.
03 - Slowly pour in the milk while whisking constantly to avoid lumps. Cook until slightly thickened, approximately 3 to 4 minutes.
04 - Remove from heat. Stir in salt, pepper, garlic powder, and half of the cheddar and mozzarella cheeses until melted and smooth.
05 - Layer half the sliced potatoes in the prepared dish. Top with half the onion slices and half the cheese sauce. Repeat with remaining potatoes, onions, and cheese sauce.
06 - Sprinkle the 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 the foil and continue baking for an additional 25 to 30 minutes, or until potatoes are tender and the top is golden brown.
09 - Remove from oven and allow to rest for 10 minutes before serving.

# Expert Tips:

01 -
  • The sauce stays silky instead of breaking or separating, which means no grainy, disappointing results.
  • You can prep everything hours ahead and just pop it in the oven when guests arrive, so your kitchen stays calm.
  • Two cheeses give you depth without tasting artificial or one-note.
02 -
  • Slice your potatoes consistently thin—thick slices on the bottom and thin on top means uneven cooking and some hard pieces at the end.
  • Don't skip the foil step; potatoes steam underneath while cheese browns on top, and removing the foil at the halfway point is the secret to golden crust.
03 -
  • A pinch of nutmeg in the sauce sounds weird until you taste it—it deepens everything without announcing itself.
  • If you want more flavor without changing the cheese, substitute Gruyère for half the cheddar and watch people's faces when they taste the difference.
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