Cheesy Scalloped Potatoes

Directions

1. Preheat oven to 400°F (200°C). Grease the bottom of a 3-quart oven-safe casserole dish or porcelain baker.
2. Peel the potatoes and thinly slice them into 1/8-inch rounds. Place the slices in a large bowl of cold water to prevent browning.
3. In a medium saucepan over medium heat, warm the olive oil. Add the diced onion and garlic, season with salt, pepper, and a pinch of nutmeg. Cook for 5–7 minutes until the onions become translucent and slightly glossy.
4. Add the butter to the onions and melt completely. Whisk in the flour and cook for about 30 seconds to form a roux.
5. Gradually whisk in the milk or cream, starting with 1/4 cup at a time, until all 2 1/2 cups are incorporated. Stir constantly to avoid lumps.
6. Remove from heat and stir in 1 cup of shredded cheddar cheese. Reserve the remaining 1 cup for topping. You now have a creamy cheese sauce.
7. Drain the potato slices and pat them dry with paper towels.
8. Pour a thin layer of cheese sauce into the bottom of the prepared casserole dish. Layer two rounds of potato slices over the sauce, then spoon more cheese sauce over the top. Repeat until all potatoes and sauce are used and the dish is nearly full.
9. Sprinkle the remaining 1 cup of cheese over the top. Cover loosely with foil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbling.
10. Garnish with chopped chives and let the casserole rest for 30 minutes before slicing and serving.

Recipe Details

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Swap cheddar with Gruyère, fontina, or a mix of cheeses for a richer flavor.
• Add a layer of sautéed mushrooms or caramelized onions for extra depth.
• Use half-and-half instead of milk or heavy cream for a lighter version.
• Sprinkle breadcrumbs on top with the final cheese layer for a crunchy topping.

Serving Suggestions