Easy Cheesy Scalloped Potatoes (Printable Version)

Thinly sliced potatoes layered with cheese and baked until golden and creamy.

# Ingredient List:

→ 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 - 1/2 tsp black pepper
10 - 1/2 tsp garlic powder
11 - 1/4 tsp paprika

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Melt butter in a medium saucepan over medium heat. Add flour and whisk for 1 minute to form a roux.
03 - Slowly pour in milk, whisking constantly to prevent lumps. Cook until slightly thickened, approximately 3-4 minutes.
04 - Remove from heat. Stir in salt, pepper, garlic powder, and half the cheddar and mozzarella cheeses until melted and smooth.
05 - Layer half the potatoes in prepared dish. Top with half the onion slices and half the cheese sauce. Repeat with remaining potatoes, onions, and cheese sauce.
06 - Sprinkle remaining shredded cheeses and paprika over the top.
07 - Cover with foil and bake for 40 minutes.
08 - Remove foil and bake an additional 25-30 minutes, or until potatoes are tender and top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It tastes like someone spent hours in the kitchen, but you'll have it done in ninety minutes flat.
  • The cheese melts into every crevice, creating pockets of creamy richness that make this the side dish everyone asks for.
  • You can prep it hours ahead and bake it fresh, which is honestly a lifesaver when hosting.
02 -
  • The flour-and-butter roux must cook for at least a minute before adding milk, or your sauce tastes floury and raw—that minute makes all the difference.
  • Covering the dish with foil keeps the potatoes from browning too fast before they soften through; removing it at the end gives you that gorgeous golden crust everyone craves.
03 -
  • A mandoline slicer makes short work of the potatoes, but if you don't have one, a sharp chef's knife and a steady hand work just as well—consistency matters more than speed.
  • Never skip the resting time after baking; those ten minutes let the sauce set just enough to hold clean slices instead of falling apart on the plate.
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