Introducing these amazing Easy Cheesy Scalloped Potatoes – a real crowd-pleaser! Imagine layers of thinly sliced potatoes, baked to perfection in a cheesy white sauce, and crowned with even more delicious cheese. It’s like a potato and cheese dream come true!
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Easy Cheesy Scalloped Potatoes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: Dinner
Ingredients
Scale
- 2 pounds of russet or Yukon Gold potatoes (approximately 4–6 potatoes)
- 1/4 cup of unsalted butter (equivalent to 56 grams)
- 1/4 cup of all-purpose flour (28 grams)
- 2 teaspoons of minced garlic
- 1/2 to 1 teaspoon of salt (use less if adding Parmesan cheese)
- 1/2 teaspoon of pepper
- 1 teaspoon of chili flakes
- 1/2 teaspoon of paprika
- 2 1/2 cups of whole milk (add more if you prefer a saucier outcome)
- 1 cup of mixed shredded cheese (try equal parts cheddar, mozzarella, and Parmesan)
- 1 small onion
- 2 tablespoons of olive oil
- Cheese topping: 1 cup of mixed shredded cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (conventional) and generously brush butter in your chosen casserole pan or baking dish (a 7×11″ oval pan works well).
- Start with the flavorful white sauce: Melt butter in a nonstick saucepan over medium-low heat. Add flour and stir for 1 minute. Then, toss in minced garlic and spices, stirring for another minute. Pour in the milk, mix until combined, and then add the cheeses. Don’t worry about thickening the sauce too much; it will thicken during baking. Adjust the consistency with more milk if needed. Taste and adjust the seasoning.
- Meanwhile, thinly slice and caramelize the onion in olive oil until soft and golden.
- Wash and thinly slice the potatoes into 3mm or 1/8″ thick slices, using a mandolin if possible.
- To assemble, spread 1 cup of the sauce at the bottom of the dish. Then, either layer the potatoes horizontally with sauce between each layer or stack them vertically and pour the sauce on top. Add the caramelized onions and cover them with the remaining sauce.
- Bake until the potatoes are tender, which may take 45-60 minutes depending on the potatoes and pan size. Check with a fork for doneness.
- Once the potatoes are tender, sprinkle more cheese on top and broil for 3-5 minutes until the cheese melts.
- Garnish with chopped parsley, serve, and savor the deliciousness!
Notes
A couple of quick notes: If you prefer saucy over cheesy potatoes, reduce the cheese and increase the milk in the white sauce. And hey, these potatoes can be stored in the fridge for up to 5 days – just cover with cling wrap and reheat in the microwave when you’re ready to enjoy again!
