Cheesy Scalloped Potatoes
Creamy, cheesy, and comforting Cheesy Scalloped Potatoes made with thinly sliced potatoes baked in a rich cheddar sauce, perfect as a Thanksgiving side dish or cozy weeknight favorite.
Equipment
- 9x9‑inch baking dish
- Medium Saucepan
- Whisk
- Mixing bowls
- Mandoline or sharp knife
- Aluminum foil
Ingredients
- 1.5 pounds russet or Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
- 2 tablespoons butter for the casserole dish
- 0.5 medium yellow onion, thinly sliced
- 2 tablespoons unsalted butter for the sauce
- 2 tablespoons all‑purpose flour
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika optional, for a subtle warmth
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 cups whole milk warmed slightly
- 1 cup heavy cream or substitute with more milk for a lighter version
- 1.5 cups shredded sharp cheddar cheese, divided
- 0.5 cup grated Parmesan cheese optional, for extra flavor
- 0.25 teaspoon cayenne pepper optional, for a gentle kick
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme, optional
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x9‑inch baking dish with a little butter or nonstick spray.
- Peel the potatoes and slice them about 1/8 inch thick, using a mandoline or sharp knife. Place the slices in a bowl of cold water to prevent browning and remove excess starch.
- Drain the potatoes and pat them dry. Toss them with 2 tablespoons butter and a pinch of salt. Add the sliced onion and mix gently.
- Spread half of the potato‑onion mixture into the prepared baking dish.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Stir in the flour and whisk for about 1 minute until slightly golden.
- Add the garlic powder, onion powder, smoked paprika (if using), salt, pepper, and thyme. Stir for 30 seconds so the flavors bloom.
- Gradually pour in the warm milk while whisking continuously. Add the heavy cream and keep whisking until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.
- Remove the saucepan from the heat. Stir in 1 cup of cheddar cheese and the Parmesan until smooth and melted. Add a pinch of cayenne if desired. Taste and adjust seasoning.
- Spread the remaining potatoes and onions over the dish, pressing them down gently. Pour the cheese sauce evenly over the top, making sure it reaches into the gaps.
- Sprinkle the remaining 0.5 cup cheddar cheese over the surface. Cover the dish tightly with aluminum foil.
- Bake for about 45 minutes, then remove the foil and bake 20–25 minutes more, until the top is golden brown, the cheese is bubbly, and the potatoes are tender when pierced with a knife.
- If you like a crispier top, broil for 2–3 minutes, watching closely so it doesn’t burn. Let the Cheesy Scalloped Potatoes rest 10–15 minutes before serving so the sauce sets slightly.
Notes
- For a richer version, use a mix of Gruyère and cheddar cheese instead of all cheddar.
- To make this lighter, use all‑milk or a mix of milk and low‑fat evaporated milk and reduce the amount of cheese slightly.
- This dish can be assembled up to 24 hours ahead, covered, and refrigerated before baking. Let it warm at room temperature for 20–30 minutes before baking for even cooking.