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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 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Calories 284kcal

Ingredients

  • 4 Russet potatoes
  • 1 Tbsp. Olive oil
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • Pinch nutmeg
  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • 2 1/2 cups milk or heavy cream
  • 2 cups shredded cheddar cheese
  • Chives for garnish

Instructions

  • Preheat oven to 400° F. And grease the bottom of your oven safe casserole dish.
  • Peel the potatoes and thinly slice each potato crosswise into rounds about 1/8th 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).
  •  In a medium size sauce pan over medium heat, heat 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 onions start to glisten and look wet or “sweaty!”
  • Add in the butter and melt. Then whisk in the flour for about 30 seconds.
  • Start to gradually whisk/stir in the milk or heavy cream. Start with about 1/4 cup and gradually add in until the 2 ½ cups are used up. Whisk constantly so there are no lumps. Lastly stir in 1 cup of the shredded cheese. You’ve made cheese sauce! (Reserve the other cup to top on the potatoes).
  • Drain the potatoes from the water and pat dry with paper towels.
  • Using a ladle, ladle a thin layer of cheese sauce down in a 3QT oven safe casserole dish/porcelain baker. Add 2 even layers of potatoes on top. Spoon more sauce over potatoes, and repeat sauce and potatoes until ingredients are gone and casserole dish is mostly full.
  • Sprinkle remaining 1 cup of cheese on top.Cover loosely with foil and bake for 1 hour and 15 minutes with the foil on and15 minutes with the foil off. Potatoes will be very tender and cheese will be bubbling!
  • Garnish with chopped chives. Let rest for 30minutes before slicing and serving.

Video

Notes

Greasing your pan 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 cheese sauce first (may slightly burn), or potatoes down first you run the risk of them sticking to the pan and making it more challenging to clean up. Main takeaway: b

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 31g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 728mg | Potassium: 605mg | Fiber: 2g | Sugar: 5g | Vitamin A: 426IU | Vitamin C: 7mg | Calcium: 317mg | Iron: 2mg