Description

This classic scalloped potatoes recipe features thinly sliced potatoes layered with a creamy, rich sauce and baked to perfection. Ideal as a comforting side dish, it pairs well with a variety of main courses, making it a popular choice for family dinners and special occasions.

Ingredients

Scale

4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
1 yellow onion, sliced into rings
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 cups whole milk, room temperature
1 ½ cups mild cheddar cheese, shredded
salt and pepper to taste

Instructions

Preheat oven to 400°F. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil.
Bake for 85-90 minutes, or until the potatoes are tender.
For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
Season with salt and pepper to taste and serve.

Notes

For the best results, use starchy potatoes like Russet or Yukon Gold. Uniform slicing ensures even cooking, and experimenting with different cheeses or adding ham can elevate the dish to a satisfying main course.