Cheesy Scalloped Potatoes Recipe

When I tried this easy scalloped potatoes recipe I was amazed at its perfect medley. Lush layers of thinly sliced potatoes and onions covered with a savory blend of cheddar and cream create a side dish ideal for any gathering. I am thrilled to share my favorite creation with you.

I’ve always loved finding new ways to bring extra flavor into my kitchen, and this Cheesy Scalloped Potatoes recipe is one of my best discoveries yet. It all starts with thinly sliced russet potatoes and yellow onion layered in a dish that promises a delightful crunch and satisfying creaminess.

As I mince garlic cloves and melt unsalted butter, I’m reminded of those simple, everyday moments in the kitchen that make cooking fun. I mix in all-purpose flour before stirring in whole milk and heavy cream to create a rich base, then add in generous amounts of shredded sharp cheddar cheese along with salt and black pepper for that perfect flavor punch.

A hint of paprika helps elevate the dish even more. This recipe is an ideal side dish for Easter dinner, or any gathering, where a quick, easy, and cheesy potato dish really steals the show.

Enjoy making it and savor every bite!

Why I Like this Recipe

I love this recipe because first, the sauce comes out insanely creamy and cheesy every time and it just makes every bite so delicious. Second, I really appreciate that it only uses basic ingredients that I always have on hand which makes it super easy to throw together. Third, I enjoy how the potatoes and onions bake perfectly and give the dish that comforting homemade feel that reminds me of family dinners. Lastly, it’s such a versatile side dish – whether I’m hosting a holiday or just need a cozy meal on a regular day, it always hits the spot.

These easy scalloped potatoes are a real treat, they’re creamy and cheesy and the simple ingredients make it even better. I’ve tried making lots of recipes before but this one always feels special cause it turns out perfectly even if I’m a bit rushed or not totally fussed about measuring everything with absolute precision. It just makes cooking feel fun and a little bit more relaxed.

Ingredients

• Russet potatoes are carb-rich, provide fiber and energy for robust meals.
• Yellow onion nearly sweetens dish and adds essential vitamins with low calories.
• Garlic boosts flavor intensity, supports immunity, and delivers antioxidants in each bite.
• Whole milk and heavy cream create a rich, creamy sauce full of protein and fat.
• Sharp cheddar cheese intensifies dish’s tangy, gooey consistency while adding calcium and protein.
• Unsalted butter and flour thicken the sauce, ensuring smooth, satisfying layers.
• Paprika lightly spices dish and adds a subtle smoky hint.
• All ingredients combine to create a cozy, comforting dish perfect for any dinner.

Ingredient Quantities

• 4 to 5 medium russet potatoes, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/2 teaspoon paprika

How to Make this

1. Preheat your oven to 375°F and lightly grease a medium baking dish.

2. Thinly slice your russet potatoes and your yellow onion, and mince the garlic.

3. In a medium saucepan, melt the unsalted butter over medium heat. Add the garlic and onion slices and cook till they’re soft, about 3-4 minutes.

4. Sprinkle in the all-purpose flour and stir continuously for about a minute to make a roux.

5. Slowly pour in the whole milk and heavy cream while whisking to keep the mixture smooth. Season it with salt, black pepper and if you like, the optional paprika.

6. Bring the mixture to a simmer so it thickens up a bit, then stir in the shredded cheddar cheese until it melts into a smooth sauce.

7. Layer half of the sliced potatoes and onion in your baking dish. Pour half of the cheesy sauce over the layers.

8. Now add the remaining potato and onion slices and top them with the rest of the sauce.

9. Cover the dish loosely with foil and bake for about 40 minutes.

10. Remove the foil and bake for an extra 10 minutes to let the top get bubbly and golden. Let it cool for a few minutes before serving. Enjoy!

Equipment Needed

1. Oven (preheated to 375°F) and a medium baking dish
2. Chef’s knife and cutting board for slicing potatoes and onion, plus a garlic mincer or a knife for mincing garlic
3. Medium saucepan for melting butter and making the sauce
4. Whisk to mix the flour with the milk and cream for a smooth roux
5. Spatula or wooden spoon for stirring the ingredients
6. Measuring cups and spoons to accurately measure the milk, cream, butter, and spices
7. Aluminum foil to loosely cover the baking dish during part of the baking process

FAQ

Cheesy Scalloped Potatoes Recipe Substitutions and Variations

• Instead of russet potatoes, you could use Yukon Gold potatoes since they have a creamier texture when cooked
• If you don’t have heavy cream, swapping it with half and half or even whole milk can work fine, even if it’s a bit thinner
• You can use olive oil in place of unsalted butter if you want something a little lighter
• If you’re out of sharp cheddar, try using colby cheese or a mix of cheddar with monterey jack for a slightly different flavor

Pro Tips

1. If you can get a mandoline slicer for your potatoes and onions, that makes the slices even and helps they cook the same.
2. Always keep whisking the sauce while you pour in the milk and cream so you dont end up with lumpy sauce.
3. Taste your sauce before piling it in the dish – sometimes you might need a pinch more salt or pepper to match your taste.
4. Let the dish sit for a few minutes after you take it out of the oven so the layers settle; cutting it too soon might make it all runny.