Cheesy Scalloped Potatoes

These Cheesy Scalloped Potatoes are made from scratch using Russet Potatoes and a creamy cheese sauce. The perfect side dish for Easter, Thanksgiving, Christmas or any time you're craving comfort food!

Course Side Dish

Cuisine American

Keyword potatoes, scallopedpotatoes

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings people

Calories 284kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

4 large russet potatoes
1 Tbsp. olive oil
1/2 white onion, diced small
3 cloves garlic, minced
2 tsp. salt
1/2 tsp. pepper
Pinch nutmeg
4 Tbsp. butter, unsalted
4 Tbsp. all purpose flour
2 1/2 cups milk or heavy cream
2 cups shredded cheddar cheese
fresh chives for garnish

US Customary - Metric

Instructions

Preheat the oven to 400° F. Grease the bottom an oven safe ceramic or glass casserole dish with softened butter. (Mine is 3QT in size but a standard 9x13 will work too).
Wash and peel the potatoes and thinly slice each potato crosswise into rounds about 1/8^th inch thick. (A mandolin works wonders for this). Place potatoes in a large bowl and cover with cold water to prevent from browning. (This happens because of oxidation).
4 large russet potatoes
In a medium sized sauce pan over medium heat, heat the olive oil. Then add in the onion and garlic. Season with salt, pepper and a pinch of nutmeg . Sweat the onions; cook for 5-7 minutes or until the onions start to glisten and look wet or “sweaty!”
1 Tbsp. olive oil, 1/2 white onion, diced small, 3 cloves garlic, minced, 2 tsp. salt, 1/2 tsp. pepper, Pinch nutmeg
Add in the butter and melt, stirring to combine with the onions. Then whisk in the flour for about 30 seconds.
4 Tbsp. butter, unsalted, 4 Tbsp. all purpose flour
Gradually whisk in the milk or heavy cream. Start with about 1/4 cup and gradually add in until the entire 2 ½ cups are used up. Whisk constantly so there are no lumps. Allow to simmer so the sauce thickens. Lastly stir in 1 cup of the shredded cheese. You’ve made cheese sauce! (Reserve the other cup of cheese to top on the potatoes).
2 1/2 cups milk or heavy cream, 2 cups shredded cheddar cheese
Drain the potatoes from the water and pat dry with paper towels.
Ladle or pour a thin layer of cheese sauce down into the prepared casserole dish. Add 2 even layers of potatoes on top. Spoon more sauce over potatoes, and repeat sauce and potatoes until ingredients are gone.
Sprinkle the remaining 1 cup of cheese on top. Cover loosely with foil and bake for 1 hour and 15 minutes with the foil on and then 15 minutes with the foil off. (Keep an eye on the potatoes so they don't burn on top). The potatoes will be very tender and cheese will be bubbling!
Garnish with chopped chives. Let rest for ~30 minutes before slicing and serving. Enjoy!
fresh chives for garnish

Video

Notes

Greasing the casserole dish with softened butter or a non-stick spray can help prevent bottom layer form browning or burning.
It's up for debate which to layer down first: cheese sauce or potatoes. This recipe layers the cheese sauce first, which sometimes can lightly burn. OR you can layer the potatoes down first but sometimes you run the risk of them sticking to the pan and making it more challenging to clean up. Main takeaway: b

Nutrition