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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are layered with thinly sliced russet potatoes and a homemade sharp cheddar sauce, then baked until tender and golden. A brief rest helps the creamy layers settle before serving.
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Prep Time 20 minutes
Cook Time 1 hour 33 minutes
Resting time 15 minutes
Total Time 2 hours 8 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the cheese sauce
  • 4 tbsp unsalted butter
  • 1 yellow onion small, finely chopped
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp salt
  • 0.5 tsp ground black pepper
  • 2 cups sharp cheddar cheese shredded
For the potatoes
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
  • nonstick cooking spray

Equipment

  • 1 3-quart saucepan
  • 1 9x13-inch baking dish

Method
 

Make the cheese sauce
  1. Preheat the oven to 350°F.
  2. Melt the butter in a 3-quart saucepan over medium heat.
  3. Add the onion and cook, stirring, for 4 to 5 minutes until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the milk, salt, and pepper.
  6. Bring the sauce to a gentle simmer, whisking, and cook for 2 to 3 minutes until slightly thickened.
  7. Remove the sauce from the heat and stir in the cheddar until melted.
Prepare the potatoes
  1. Slice the peeled potatoes evenly into 1/8-inch-thick rounds.
Assemble and bake
  1. Coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Arrange half the potatoes in overlapping layers and spread half the cheese sauce over them; repeat with the remaining potatoes and sauce.
  3. Cover the dish tightly with foil and bake for 60 minutes.
  4. Remove the foil and bake for 20 to 30 minutes, until a knife slides easily into the potatoes and the top is golden.
  5. Let the potatoes rest for 15 minutes before serving.

Notes

Slice the potatoes evenly to help them cook at the same rate. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the potatoes may soften in texture. For a gluten-free adaptation, use a 1:1 gluten-free flour blend.