Easy Cheesy Scalloped Potatoes (Printable Version)

Layers of tender potatoes baked in a rich, cheesy sauce for a comforting side with golden crust.

# What You 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 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 2 tbsp flour and whisk for 1 minute to form a roux.
03 - Slowly pour in 2 cups whole milk while whisking constantly to prevent lumps. Continue cooking until the mixture thickens slightly, approximately 3-4 minutes.
04 - Remove from heat. Stir in salt, black pepper, garlic powder, and half of the cheddar and mozzarella cheeses until fully melted and smooth.
05 - Layer half the sliced potatoes in the prepared baking dish. Top with half the onion slices, followed by 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 foil and bake for an additional 25-30 minutes until potatoes are tender and the top reaches a golden brown color.
09 - Allow the dish to rest for 10 minutes before serving to allow the layers to set.

# Expert Advice:

01 -
  • It looks fancy enough to impress but comes together with zero stress, even if you're juggling five other dishes.
  • The combination of sharp cheddar and mozzarella creates this deeply satisfying flavor that tastes like someone spent hours on it.
  • You can assemble everything hours ahead, which means one less thing to worry about when guests arrive.
02 -
  • Constantly whisk the milk into your roux—stop whisking even for a second and you'll find lumps forming, which no amount of stirring can fix later.
  • Don't skip the resting period; it's the difference between scalloped potatoes and scalloped potato soup.
03 -
  • Use a mandoline to slice potatoes evenly—consistency means they cook at the same rate and no one gets a crunchy bite while someone else gets mush.
  • The moment the sauce hits the roux and gets creamy is when you know you're doing it right; if it breaks or gets grainy, you went too fast with the milk—slow down and whisk harder.
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