Easy Cheesy Scalloped Potatoes (Printable Version)

Golden scalloped potatoes layered with sharp cheddar and creamy sauce for a delicious side dish.

# What You'll Need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, thinly sliced

→ Dairy

03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 cups whole milk
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour

→ Seasonings

08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ½ tsp garlic powder
11 - ¼ tsp paprika

# Steps to Follow:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 2 tbsp butter in a medium saucepan over medium heat. Add 2 tbsp flour and whisk continuously for 1 minute to form a roux.
03 - Slowly pour 2 cups milk into the roux while whisking constantly to prevent lumps. Continue cooking until the mixture thickens slightly, approximately 3 to 4 minutes.
04 - Remove from heat. Stir in salt, black pepper, garlic powder, and half of the shredded cheddar and mozzarella cheeses until completely melted and smooth.
05 - Arrange half the potato slices in the prepared baking dish. Top with half the onion slices, then half the cheese sauce. Repeat with remaining potatoes, onions, and cheese sauce.
06 - Sprinkle the reserved shredded cheeses and paprika evenly over the top layer.
07 - Cover the baking dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake for an additional 25 to 30 minutes, or until potatoes are tender and the top is golden brown.
09 - Allow the dish to rest for 10 minutes before serving to set the layers and ensure even portions.

# Additional Tips::

01 -
  • The cheese actually melts into the sauce instead of clumping, which means creamy layers instead of gritty disappointment.
  • It comes together in less than two hours start to finish, making it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
  • You can prep it hours ahead and just pop it in the oven when guests arrive, which is honestly the best kind of dinner party magic.
02 -
  • Slice your potatoes evenly, ideally with a mandoline if you have one, because thin slices cook through while thicker ones stay hard—I learned this the hard way when I got impatient with the knife.
  • Add the milk slowly to avoid lumps in your sauce, because scrambled cheese bits are absolutely not the vibe, and whisking constantly is the only way to guarantee smoothness.
  • Don't skip the 10-minute rest at the end because the potatoes need time to set and hold together, otherwise you end up serving what looks like a creamy potato soup in a baking dish.
03 -
  • Use a mandoline slicer if you have access to one, because consistent thin slices mean even cooking and that restaurant-quality appearance everyone secretly wants.
  • Don't be shy with the cheese—this recipe thrives on generous amounts, so if you love cheese even half as much as I do, you won't regret adding a little extra throughout.
Go Back