Ah, the comfort of cheesy scalloped potatoes—a dish that feels like a warm hug from a loved one. It’s the kind of recipe that whispers sweet nothings to your soul while simultaneously shouting, “More cheese, please!” Whether you’re celebrating a cozy night in or just need a reason to indulge, this easy-to-make delight brings together layers of tender potatoes and gooey cheese in a symphony of flavors. And let’s be honest, who doesn’t love a good cheese pull?
Steps
- Preheat your oven to 400°F and lightly coat an 8×8-inch casserole dish with nonstick spray. Arrange the potato slices and onion rings in the dish, alternating between the two.
- In a medium saucepan, melt butter over medium heat. Add flour and kosher salt, whisking constantly for one minute. Gradually stir in milk and cook until the mixture thickens.
- Add shredded cheddar cheese to the thickened sauce, stirring continuously until the cheese is fully melted and the sauce is smooth.
- Pour the cheese sauce evenly over the layered potatoes and onions in the casserole dish. Cover the dish with aluminum foil.
- Bake the covered casserole for 85-90 minutes, or until the potatoes are tender. For a golden-brown topping, switch the oven to broil after baking and broil until the top is crisp.
- Season the finished dish with salt and pepper to taste before serving.
Ingredients
- 4 russet potatoes, peeled and sliced into ¼-inch slices (approximately 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, at room temperature
- 1 ½ cups mild cheddar cheese, shredded
- Salt and pepper, to taste
FAQ
- What is the difference between scalloped potatoes and au gratin potatoes?
- Scalloped potatoes typically consist of sliced potatoes baked in a casserole dish with heavy cream and herbs. Au gratin potatoes, on the other hand, include grated cheese sprinkled between the layers, making the dish richer and cheesier. While both use potato rounds, scalloped potatoes are often cut thicker than those used in au gratin dishes.
- Which type of potatoes should I use for scalloped potatoes?
- The best potatoes for scalloped potatoes are Russet or Yukon Gold, as their starchiness helps thicken the sauce and they become soft and tender when cooked. Avoid waxy potatoes, as they may not soften adequately.
- Can I add ham to cheesy scalloped potatoes?
- Absolutely! Adding ham can transform it from a side dish to a main course. Simply cube the ham and layer it between the potato slices. It will blend seamlessly with the recipe.
- Can I prepare cheesy scalloped potatoes in advance?
- Yes, you can prepare the dish a day ahead. Assemble the potatoes and cheese sauce, then cover and refrigerate. When ready to serve, bake it straight from the refrigerator, adding extra baking time if necessary.
- How can I ensure my potato slices are even?
- To achieve uniform potato slices, use a mandoline. Keeping the slices between 1/8 to 1/4 of an inch will ensure even cooking throughout the dish.
Tips
- Use a mandoline slicer to ensure even potato slices, which will help the potatoes cook uniformly and achieve the perfect texture.
- Opt for Russet or Yukon Gold potatoes for the best results, as their starch content helps thicken the sauce and ensures a tender finish.
- If you’re preparing the dish in advance, assemble it without baking and store it in the fridge. When ready to serve, bake directly from the refrigerator, adding a few extra minutes to the cooking time if necessary.
- For a heartier version, add cubed ham between the layers of potatoes, transforming this side dish into a satisfying main course.
Equipment
- Mandoline Slicer – For evenly slicing the potatoes to the recommended thickness.
- 8×8-inch Casserole Dish – If the specified size is not already available at home.
- Whisk – For stirring the cheese sauce to achieve a smooth consistency.
