Cheesy Scalloped Potatoes
Indulge in the ultimate comfort food with these Cheesy Scalloped Potatoes, a dish that transforms humble potatoes into a creamy, dreamy masterpiece. Layers of thinly sliced russet potatoes and tender onions are bathed in a rich, velvety cheddar cheese sauce, then baked to golden perfection. This classic side dish offers a delightful balance of savory flavors and irresistible textures, making it a perfect accompaniment to any meal or a star on its own.
Prep Time
25 minutes
Cook Time
90 minutes
Total Time
1 hour 55 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Unbeatably creamy texture with tender potato layers.
- Rich, savory cheddar cheese flavor in every bite.
- A classic comfort food that pleases every palate.
- Perfect as a hearty side dish for any occasion.
- Relatively simple to prepare with impressive results.
Ingredients
- 4 russet potatoes, peeled and sliced into 6 mm (¼-inch) slices (about 900 grams / 2 pounds)
- 1 yellow onion, sliced into rings (about 150 grams / 1 medium)
- 3 tablespoons (45 grams) unsalted butter
- 3 tablespoons (25 grams) all-purpose flour
- ½ teaspoon (2.5 grams) kosher salt (for sauce)
- 2 cups (470 milliliters) whole milk, room temperature
- 1 ½ cups (170 grams) mild cheddar cheese, shredded
- salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 200°C (400°F) to ensure it reaches the proper temperature for even cooking. Lightly spray an 8×8-inch (20×20 cm) casserole dish with nonstick cooking spray; this will prevent the potatoes from sticking and make cleanup easier.
- Carefully arrange the peeled and thinly sliced potatoes and onion rings in the prepared baking dish. Create alternating layers, staggering potato slices and then onion rings, ensuring an even distribution for uniform flavor and texture in every bite. This layering technique helps the sauce penetrate all parts of the dish.
- In a medium-sized saucepan, melt the unsalted butter over medium heat. Once the butter is fully melted and shimmering, add the all-purpose flour and the ½ teaspoon of kosher salt. Whisk these ingredients constantly for one minute to create a roux, which will serve as the base for the creamy cheese sauce. Cooking the flour prevents a raw flour taste.
- Gradually stir in the room temperature whole milk into the roux. Continue to stir constantly with a whisk, ensuring no lumps form. Bring the mixture to a gentle simmer, allowing it to cook until it has visibly thickened to a luxurious, pourable consistency, typically a few minutes.
- Remove the saucepan from the heat. Add the shredded mild cheddar cheese all at once to the thickened milk mixture. Continue stirring vigorously until the cheese has completely melted and the sauce is smooth, creamy, and uniform, which should take approximately 30-60 seconds.
- Carefully pour the warm, cheesy sauce evenly over the layered potatoes and onions in the casserole dish. Ensure all potato slices are well-coated and submerged in the sauce for optimal tenderness and flavor absorption. Cover the dish tightly with aluminum foil to trap steam, which helps the potatoes cook through without drying out.
- Place the covered casserole dish into the preheated oven and bake for 85-90 minutes, or until the potatoes are fork-tender. To check for doneness, carefully insert a thin knife or fork into the center of the dish; it should slide in with minimal resistance.
- For a beautifully crisp and golden-brown topping, remove the aluminum foil after the initial baking period. Change your oven setting to broil (grill) on high. Watch the dish very closely as it broils until the top is golden brown and bubbling, typically 2-5 minutes. This step adds an irresistible textural contrast.
- Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny. Season generously with additional salt and freshly ground black pepper to taste, enhancing all the delicious flavors. Serve hot and enjoy!
Tools You’ll Need
- 8×8-inch (20×20 cm) casserole dish
- Sharp knife
- Cutting board
- Medium-sized saucepan
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Box grater (if not using pre-shredded cheese)
Essential Success Tips
- Slice potatoes evenly: Uniform slices ensure consistent cooking, preventing some potatoes from being undercooked while others are mushy. A mandoline slicer is excellent for this.
- Use room temperature milk: Adding cold milk to a hot roux can cause it to seize or become lumpy. Room temperature milk incorporates more smoothly.
- Shred your own cheese: While pre-shredded cheese is convenient, it often contains anti-caking agents that can make the sauce less smooth. Freshly shredded cheese melts beautifully.
- Don't overcook the roux: Cook the flour for only one minute to ensure a raw flour taste is eliminated, but avoid browning it too much unless a darker sauce is desired.
- Rest before serving: Allowing the dish to rest for a few minutes after baking helps the sauce to set and prevents it from being too runny when served.
Professional Cooking Secrets
- Infuse the milk: For an extra layer of flavor, gently warm the milk with a bay leaf, a pinch of nutmeg, or a crushed garlic clove before adding it to the roux. Strain it before use.
- Achieve ultimate crispness: For an even crispier top, combine a tablespoon of melted butter with a quarter cup of panko breadcrumbs and sprinkle over the potatoes before broiling.
- Layering matters: Instead of just potatoes and onions, consider a very thin layer of cheese between some of the potato layers, not just in the sauce, to enhance the cheesy pockets throughout the dish.
Notes
- Storage: Leftover Cheesy Scalloped Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- Freezing: While edible, the texture of potatoes can change when frozen and thawed, becoming a bit mealy. If freezing, allow to cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Variations: Experiment with different cheeses! Gruyere, Fontina, or a sharp white cheddar can add unique flavor profiles. A pinch of cayenne pepper in the sauce can also provide a subtle warmth.
Frequently Asked Questions
Can I prepare Cheesy Scalloped Potatoes ahead of time?
Yes, you can assemble the dish completely and store it covered in the refrigerator for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
Why are my scalloped potatoes watery?
This can happen if the potatoes release too much moisture and the sauce isn't thick enough, or if the dish isn't rested long enough after baking. Ensure your sauce is adequately thickened before pouring and always allow a resting period.
Can I use different types of potatoes?
Russet potatoes are ideal because their starchiness helps thicken the sauce and they become very tender. Waxy potatoes (like red or new potatoes) hold their shape better but won't absorb the sauce as effectively. Yukon Golds can be a good alternative, offering a balance of creamy texture and shape retention.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 12g, Fat: 22g, Carbs: 34g, Fiber: 3g (estimated per serving based on 8 servings)
Allergy Information
Contains dairy (milk, butter, cheese) and gluten (all-purpose flour). For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch as a thickener.
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