Cheesy Scalloped Potatoes Bake (Recipe for Printing)
Tender potatoes with creamy cheddar sauce, baked until golden and bubbling, ideal for sharing.
# What You Need:
→ Main
01 -
4 russet potatoes, peeled and sliced into 1/4-inch rounds (about 2 pounds)
02 -
1 yellow onion, sliced into rings
→ Sauce
03 -
3 tablespoons unsalted butter
04 -
3 tablespoons all-purpose flour
05 -
1/2 teaspoon kosher salt
06 -
2 cups whole milk, at room temperature
07 -
1 1/2 cups mild cheddar cheese, shredded
→ Seasoning
08 -
Salt and black pepper to taste
# How to Make It:
01 -
Preheat oven to 400°F. Lightly grease an 8x8-inch casserole dish with nonstick cooking spray.
02 -
Arrange alternating layers of sliced potatoes and onions in the prepared baking dish.
03 -
In a medium saucepan over medium heat, melt the butter. Add the flour and kosher salt, whisking constantly for 1 minute.
04 -
Gradually pour in the whole milk while whisking, cooking until the mixture thickens. Stir in the shredded cheddar cheese all at once and mix until completely melted and smooth, about 30 to 60 seconds.
05 -
Pour the hot cheese sauce evenly over the potato and onion layers. Cover the baking dish tightly with aluminum foil.
06 -
Bake for 85 to 90 minutes, or until the potatoes are tender when pierced with a fork.
07 -
Optional: Set oven to broil and remove the foil. Broil for several minutes until the top is golden brown.
08 -
Remove from oven, season with additional salt and black pepper as desired, and serve hot.
# Extra Tips:
01 -
For best results, use potatoes of even thickness and let the cheese sauce cool slightly before pouring to prevent curdling.