Cheesy Scalloped Potatoes
If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!
- Prep Time: 15 mins
- Cook Time: 90 mins
- Total Time: 105 mins
- Yield: 8 1x
- Method: Side Dish
- Cuisine: American
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
Potatoes are done when easily pierced with a fork. For extra crispy top, broil for 2-3 minutes after baking. Leftovers can be refrigerated for up to 3 days and reheated in oven or microwave.
Nutrition
- Calories: 346
- Sugar: 5
- Sodium: 320
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 12
- Cholesterol: 45