Easy Cheesy Scalloped Potatoes (Print Version)

Thinly sliced potatoes baked with sharp cheddar and mozzarella cheese into creamy, golden layers.

# 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

# Cooking Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt butter in a medium saucepan over medium heat. Add flour and whisk for 1 minute to form a roux.
03 - Slowly pour milk into the roux while whisking constantly to prevent lumps. Continue cooking until sauce thickens slightly, approximately 3-4 minutes.
04 - Remove from heat and stir in salt, pepper, garlic powder, and half of the cheddar and mozzarella cheeses until completely melted and smooth.
05 - Spread half the potato slices in the prepared baking dish. Top with half the onion slices and half the cheese sauce. Repeat layering with remaining potatoes, onions, and sauce.
06 - Sprinkle remaining shredded cheeses and paprika evenly over the top layer.
07 - Cover dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and continue baking for 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.

# Expert Suggestions:

01 -
  • It looks fancy enough for holiday tables but requires zero culinary skills to pull off.
  • The cheese sauce clings to every potato layer, making each bite creamy and satisfying without feeling heavy.
02 -
  • Slice your potatoes thin—I mean really thin, almost translucent if your knife skills allow—because thick slices won't soften in the time given and you'll end up with a disappointing crunch.
  • Don't skip the foil cover for the first forty minutes; without it, the top browns too fast while the potatoes underneath stay hard.
03 -
  • A tiny pinch of nutmeg whispered into the cheese sauce creates this indescribable depth that people can't quite name but absolutely love.
  • If your sauce breaks or looks grainy, remove it from heat and whisk in a splash of cold milk to bring it back to silky smoothness.
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