Description
Indulge in the ultimate comfort food with these Creamy Cheesy Scalloped Potatoes. Decadently rich, wonderfully cheesy, and impossibly tender, they’re the perfect side dish for any occasion, guaranteed to be a crowd-pleaser.
Ingredients
3 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
3 tbsp unsalted butter
1 small yellow onion, finely diced
3 tbsp all-purpose flour
2.5 cups whole milk
2 cups sharp cheddar cheese, shredded
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
Salt and black pepper to taste
Instructions
Preheat your oven to the correct temperature and grease a suitable baking dish.
In a saucepan over medium heat, melt the butter. Add the finely diced yellow onion and sauté until it becomes tender and translucent, about 5–7 minutes.
Whisk the all-purpose flour into the sautéed onions and butter, cooking for about a minute. Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue to cook, whisking occasionally, until the sauce thickens to a smooth, creamy consistency.
Remove the sauce from the heat. Stir in the shredded sharp cheddar cheese, grated Parmesan cheese, garlic powder, salt, and black pepper. Keep stirring until the cheeses are completely melted and the sauce is smooth.
Arrange the thinly sliced potatoes in your prepared baking dish. Pour about half of the cheesy sauce evenly over the potato slices. Add another layer of potatoes and then pour the remaining sauce over the top, ensuring all the potato slices are coated.
Cover the baking dish tightly with foil. Place it in the preheated oven and bake for about 50 minutes, or until the potatoes are tender when pierced with a fork.
Once the potatoes are tender, carefully remove the foil. Return the dish to the oven and bake for another 20–25 minutes, or until the top is beautifully golden brown and bubbly.
Notes
For the most consistent cooking, use a mandoline slicer if you have one, or a sharp knife to ensure all potato slices are the same thickness. This prevents some slices from being too tough while others turn to mush.
Covering the dish for the initial baking period is crucial. It traps steam and heat, allowing the potatoes to become perfectly tender without the edges drying out or the top browning too quickly.
While you want a beautiful golden-brown top, keep an eye on the dish during the uncovered baking phase. If it starts browning too rapidly, you can loosely tent it with foil.
Like many baked dishes, allowing these scalloped potatoes to rest for about 5–10 minutes after coming out of the oven helps the sauce set up slightly, making them easier to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A