Easy Cheesy Scalloped Potatoes (Print Version)

Thinly sliced potatoes baked with creamy cheddar and mozzarella for a rich, golden 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 - 1/2 tsp black pepper
10 - 1/2 tsp garlic powder
11 - 1/4 tsp paprika

# How to Prepare:

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 for 1 minute until combined.
03 - Slowly pour 2 cups milk into the roux while whisking constantly to prevent lumps. Cook for 3-4 minutes until sauce thickens slightly.
04 - Remove from heat. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and half of the cheddar and mozzarella cheeses until melted and smooth.
05 - Layer half the sliced potatoes in the 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 cheddar and mozzarella cheeses over the top. Dust with 1/4 tsp paprika.
07 - Cover the baking dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake for an additional 25-30 minutes until potatoes are tender and the top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving to allow flavors to settle.

# Expert Advice:

01 -
  • It's foolproof enough for a weeknight dinner but fancy enough to impress at the table.
  • The creamy sauce means every bite is tender and flavorful, not dry or bland.
  • You can prep it hours ahead and bake it when guests arrive, which feels like cheating in the best way.
02 -
  • Slice your potatoes thin and as evenly as possible—thick spots will stay hard while thin ones fall apart, and you want every bite the same.
  • Whisk that milk in slowly; if you pour too fast, you'll have lumps no amount of stirring can fix, and your beautiful sauce will have gritty bits.
03 -
  • Use a mandoline for perfectly thin, even potato slices, but guard your fingers—that blade is sharp and doesn't negotiate.
  • Make sure your cheese is freshly shredded or finely cut, not pre-shredded from a bag, because the anti-caking agents prevent it from melting smoothly into the sauce.
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