Cheesy Scalloped Potatoes Bake

There is something about pulling a bubbling tray of cheesy scalloped potatoes from the oven that brings everyone to the table before you even call them This recipe is creamy cheesy and perfect for weekends or holidays when you want comfort food that feels like home

I first made this for my family’s Sunday potluck and everyone insisted on the recipe My kids now request it anytime there is a chill in the air

Gather Your Ingredients

• Russet potatoes: Essential for perfect texture when baked Look for firm unblemished potatoes with no sprouting
• Yellow onion: Adds sweetness and depth Select onions that are heavy for their size and have tight skins
• Unsalted butter: Gives richness to the sauce Use fresh high quality butter for the best flavor
• All-purpose flour: Thickens the sauce and forms the base It is the secret to a smooth cheese sauce
• Kosher salt: Brings out the flavors of the cheese and potatoes A little goes a long way
• Whole milk: Adds creaminess to the sauce Room temperature milk helps prevent lumps
• Mild cheddar cheese: Melts smoothly and gives the classic cheddary flavor Buy a block and grate it fresh if possible for the best melt
• Salt and pepper: For final seasoning Choose freshly ground pepper if you can for a touch of heat

How to Make It

Prepare the Oven and Pan:

Preheat your oven to 400 degrees Fahrenheit and lightly spray an eight inch square dish to prevent sticking This ensures the potatoes brown nicely and cleanup is easy

Layer the Potatoes and Onions:

Arrange your peeled sliced potatoes and onion rings in the prepared dish Stagger them like roofing shingles so each bite has a little of both For the best presentation start by making neat rows

Make the Roux:

In a medium saucepan melt your butter over medium heat Once melted stir in flour and kosher salt Whisk steadily for one minute to create a smooth blond paste This step thickens the sauce later

Add the Milk and Thicken:

Slowly pour in your room temperature milk while whisking constantly Keep cooking this mixture for several minutes until it turns into a thick velvety sauce Do not rush this patience here means no lumps

Add the Cheese:

With the heat still on stir in all the shredded cheddar cheese at once Keep whisking for about thirty to sixty seconds until the cheese is melted and silky The sauce should look glossy and coat the back of a spoon

Assemble the Dish:

Pour the hot cheese sauce evenly over your potatoes and onions Use a spatula to spread it into the corners so every slice is covered

Bake Covered:

Cover the casserole tightly with foil Slide it into the oven and bake for about eighty five to ninety minutes The potatoes should feel tender when pierced with a knife

Finish Under the Broiler:

For a golden crunchy top uncover the dish and place under the broiler for a few minutes Watch closely so the cheese does not burn Just long enough to brown the top

Season and Serve:

Let the casserole cool for a few minutes before serving Sprinkle with extra salt and pepper to taste Some chopped parsley looks pretty here if you have it

Russet potatoes are the real star After years of testing I found that no other potato gives quite the same fluffy texture My mom always let me help slice the potatoes when I was young and now it is my favorite way to start this recipe

Flavor Boosters

You can swap the cheddar for gruyere or swiss cheese for a twist on flavor If you only have red potatoes that works in a pinch though the texture will be slightly different Do not skip the butter or you will miss out on richness

Serving Suggestions

Serve alongside glazed ham or roasted chicken for a classic holiday feast These potatoes also make a standout vegetarian main dish paired with a crisp green salad Sometimes I add chopped herbs like chives or thyme on top for a fresh finish

Creative Twists

In the spring mix in tender green peas for a burst of color Autumn calls for a pinch of nutmeg or smoked paprika stirred into the sauce During winter add cooked diced ham or cooked bacon for richness

Use freshly grated cheese for the sauce if possible It melts so much better and gives a perfect texture

Common Questions About This Recipe

→ How thin should I slice the potatoes?

Potatoes should be sliced 1/4-inch thick for even cooking and perfect layering.

→ Can I use a different cheese instead of cheddar?

Yes, gruyère, Swiss, or Monterey Jack also melt well and bring unique flavors.

→ How do I know when the potatoes are done?

Poke with a fork; the potatoes should be tender and easy to pierce through.

→ What’s the best way to get a golden topping?

After baking, briefly broil to brown the surface and add a crisp finish.

→ Can this dish be made ahead of time?

Yes, assemble and refrigerate before baking or reheat leftovers as needed.