Cheesy Scalloped Potatoes

Creamy, cheesy, and comforting — these classic scalloped potatoes are made from scratch with just a few simple ingredients!

Course Side Dish

Cuisine American

Keyword casserole, potatoes

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings

Calories 256kcal

Author Sara Garska

Cost $8

Equipment

medium saucepan
8X8 Baking dish

Ingredients

2 pounds russet potatoes about 4 large or 6 small potatoes
1 yellow onion sliced
3 Tablespoons butter
3 Tablespoons all-purpose flour
½ teaspoon salt
2 cups whole milk slightly warmed
1 ½ cups cheddar cheese

Instructions

Preheat oven to 400°F and coat an 8-inch square baking dish with non-stick spray.
Peel and slice potatoes into about ¼ inch slices.
Peel and slice onion into thin slices.
Start with a layer of potato slices in the bottom of the prepared pan, then onion slices. Repeat until you’ve layered all the potatoes and onions.
In medium saucepan, melt butter over medium-low heat. Add flour and salt and whisk for one minute.
Stir in milk and continue to stir until mixture thickens.
Turn off heat and stir in cheese until it is completely melted.
Pour the cheese sauce over the potatoes and onions.
Cover dish with aluminum foil and bake for 90 minutes until the potatoes are tender and top is lightly browned.
For a crisper top, broil for a few minutes, watching closely.

Notes

Nutrition information is provided as an estimate only.

I love the subtle sweet taste the onions add to these scallop potatoes. After baking for 90 minutes, the onions mostly disappear into the sauce. If onions are not your thing, just leave them out.

This recipe only has half a teaspoon of salt. Cheddar cheese adds salty flavor as well, so that was plenty for me. I do not like how potatoes with too much salt, so my amount may be on the lower side for you. You could add another half teaspoon or use salted butter if desired.

Nutrition