Easy Cheesy Scalloped Potatoes (Printable)

Thinly sliced potatoes layered with cheddar and mozzarella, baked until golden and creamy.

# 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

# How to make it:

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 continuously for 1 minute until combined.
03 - Slowly pour milk into the roux while whisking constantly to prevent lumps. Cook until the mixture thickens, approximately 3-4 minutes.
04 - Remove from heat and stir in salt, pepper, garlic powder, and half of the cheddar and mozzarella cheeses until fully melted and smooth.
05 - Arrange half the potato slices in the prepared baking dish. Layer with half the onion slices and half the cheese sauce. Repeat layers with remaining potatoes, onions, and sauce.
06 - Sprinkle remaining shredded cheeses and paprika evenly over the top layer.
07 - Cover baking dish with aluminum foil. Bake for 40 minutes.
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.

# Recipe Expert Tips:

01 -
  • The creamy sauce clings to every potato slice, so you actually taste the cheese in every bite instead of just on top.
  • It's genuinely foolproof—even if your roux gets lumpy, the milk smooths it out, and the potatoes can't really be overcooked in this format.
  • You can assemble it hours before your guests arrive, then pop it in the oven when you're ready to eat.
02 -
  • If your roux gets lumpy when you add the milk, don't panic—keep whisking and it will smooth out, but next time pour the milk in even more slowly over medium heat.
  • The potatoes keep cooking after you remove the foil, so don't wait for them to look completely tender before uncovering—they'll finish cooking as the top browns.
03 -
  • Slice your potatoes just before assembling—they'll have less time to oxidize and turn gray, which means the dish looks as good as it tastes.
  • The sauce should be pourable but not watery when you pour it over the potatoes; if it seems too thin, whisk a little longer—it will thicken as it cools and then again as it bakes.
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