There’s just something about cheesy scalloped potatoes that feels like a warm hug for the soul. It’s like the dish knows your week was long, and it’s ready to make everything okay again—even if just for a moment. With layers of tender potatoes bathed in a creamy, cheesy sauce, it’s the kind of comfort food that makes you forget all about that rainy Monday morning—or the fact that you forgot to buy milk (again).
Steps
- Preheat your oven to 400°F and lightly coat an 8×8-inch casserole dish with nonstick spray.
- Layer slices of potatoes and onion rings alternately in the prepared baking dish.
- In a medium saucepan, melt butter over medium heat, then mix in flour and salt, whisking constantly for about one minute.
- Gradually add room-temperature milk to the saucepan, cooking until the mixture thickens.
- Stir in shredded cheddar cheese all at once, and continue stirring until it melts and becomes smooth, which should take about 30-60 seconds.
- Pour the prepared cheese sauce evenly over the layered potatoes and onions, then cover the dish with aluminum foil.
- Bake in the preheated oven for 85-90 minutes, until the potatoes are tender.
- For a golden, crispy topping, switch the oven setting to broil after baking and broil until the top is golden brown.
- Season with salt and pepper to taste before serving.
Ingredients
- 4 russet potatoes, peeled and sliced into ¼-inch slices (approximately 2 pounds)
- 1 yellow onion, sliced into rings
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk, at room temperature
- 1 ½ cups mild cheddar cheese, shredded
- Salt and pepper to taste
FAQ
- What is the difference between scalloped potatoes and au gratin potatoes?
- Scalloped potatoes are typically made with sliced potatoes layered in a casserole dish and baked with heavy cream and herbs. Au gratin potatoes have grated cheese sprinkled between the layers, creating a richer, cheesier dish. The main difference is the addition of cheese in au gratin potatoes.
- What type of potatoes should be used for scalloped potatoes?
- Russet potatoes or Yukon Gold potatoes are recommended for scalloped potatoes because they are starchy enough to thicken the sauce and ensure a soft, tender texture when cooked.
- Can I add ham to my cheesy scalloped potatoes?
- Yes, adding ham to cheesy scalloped potatoes is a great idea! You can cube the ham and place it between the layers of potatoes to create a hearty main dish.
- Is it possible to prepare cheesy scalloped potatoes in advance?
- Certainly! You can assemble the dish the day before baking. Prepare the recipe as instructed, cover it tightly, and store it in the refrigerator. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time if necessary.
- How can I achieve a crispy topping on my scalloped potatoes?
- After baking the scalloped potatoes, switch the oven setting to broil and cook until the top is golden brown for a crispy finish.
Tips
- Use a mandoline to slice your potatoes evenly, ensuring a consistent thickness between 1/8 to 1/4 of an inch for even cooking.
- Consider using Russet or Yukon Gold potatoes for the best results, as their starchy nature helps thicken the cream sauce and ensures a tender final dish.
- For a heartier meal, add cubed ham between the layers of potatoes before baking, transforming this side dish into a main course.
- You can prepare the dish a day in advance by assembling it and storing it in the refrigerator, covered, before baking. Just remember to extend the baking time slightly if baking directly from the fridge.
Equipment
- Mandoline slicer – for evenly slicing the potatoes.
- Casserole dish (8×8-inch) – if you don’t already have one for baking.
- Medium-size saucepan – if your kitchen lacks a suitable one for making the cheese sauce.
- Whisk – for stirring the sauce to ensure it remains smooth and lump-free.
