Easy Cheesy Scalloped Potatoes (Printable Version)

Layers of thinly sliced potatoes baked with creamy, melted cheddar and mozzarella cheese for a hearty side.

# 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

# Steps:

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 flour and whisk continuously for 1 minute until the mixture is smooth and fragrant.
03 - Slowly pour 2 cups milk into the roux while whisking constantly to prevent lumps. Continue cooking for 3-4 minutes until the sauce reaches a slight thickening consistency.
04 - Remove from heat and 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 sliced potatoes in the prepared baking dish. Layer half the onion slices over the potatoes, then pour half the cheese sauce evenly over top. Repeat with remaining potatoes, onions, and cheese sauce.
06 - Sprinkle the remaining shredded cheddar and mozzarella cheeses over the top layer. Dust with paprika for color and flavor.
07 - Cover the baking dish tightly with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake uncovered for 25-30 minutes until potatoes are tender when pierced with a fork and the top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving to allow the layers to set.

# Expert Advice:

01 -
  • It comes together in 20 minutes of prep, then the oven does all the actual work while you handle other things.
  • Two kinds of cheese mean the flavor doesn't get boring, and the sauce stays creamy instead of breaking or separating.
  • You can assemble it hours before baking, which makes it the perfect dish when you're juggling a full menu.
02 -
  • Don't skip the foil the first 40 minutes—the top will burn before the potatoes soften if you don't cover it.
  • Slice your potatoes on a mandoline or with a sharp knife as thin as you can without making them paper-thin, since they'll shrink while cooking.
03 -
  • Use a mandoline slicer if you have one—it keeps potatoes uniform thickness, which means even cooking and no raw or mushy pieces.
  • Let the sauce cool slightly before layering so you don't start cooking the potatoes from the heat of the sauce alone.
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