Go Back

Classic Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are layered with thinly sliced russet potatoes and a homemade sharp cheddar sauce, then baked until golden and tender. A 15-minute rest helps the creamy layers settle before serving.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
resting 15 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter softened and divided
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
  • 2 cup sharp cheddar cheese shredded and divided

Equipment

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

Method
 

  1. Heat the oven to 375°F.
  2. Use 1 tablespoon of the butter to grease a 9x13-inch baking dish.
  3. Melt the remaining 4 tablespoons butter in a 3-quart saucepan over medium heat.
  4. Add the onion and cook for 4 to 5 minutes until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually whisk in the milk, salt, and pepper.
  8. Bring the mixture to a gentle simmer and cook, whisking, for 3 to 5 minutes until thickened enough to coat a spoon.
  9. Remove the saucepan from the heat and stir in 1 1/2 cups of the cheddar until melted.
  10. Arrange one-third of the potatoes in the prepared dish and spread one-third of the cheese sauce over them.
  11. Repeat the potato and sauce layers twice, finishing with the sauce.
  12. Sprinkle the remaining 1/2 cup cheddar on top.
  13. Cover the dish tightly with foil and bake for 45 minutes.
  14. Remove the foil and bake for 25 to 35 minutes, until the top is golden and a knife slides easily into the potatoes in the center.
  15. Let the potatoes rest for 15 minutes before serving.

Notes

For even cooking, slice the potatoes consistently to 1/8 inch thick. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cheese sauce may separate. For a lactose-free option, use lactose-free milk and a suitable lactose-free cheddar.