For this recipe, I take a cream sauce and smother it over thick-cut potato rounds. I like to use a mandolin so that our potato slices come out the same every time. This is seriously the most amazing cheesy scalloped potato recipe that I have ever had.
What Potatoes are Best for Scalloped Potatoes?
When choosing a potato for scalloped potatoes, I recommend a Russet potato (like I used for this recipe) or Yukon Gold potatoes. These two kinds of potatoes are starchy enough to help thicken the sauce and they will also turn out soft and tender. If you choose a more waxy potato, they may not soften up. Also, slice the potatoes as evenly as you can (which is why I recommended a mandoline earlier). Keep the thickness from 1/8 of an inch to 1/4 of an inch to ensure the potatoes are cooked evenly.
PREP TIME: 15 MINUTES | COOK TIME: 1 HOUR 30 MINUTES | TOTAL TIME: 1 HOUR 45 MINUTES
If you don’t want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!
Ingredients
- ▢ 4 russet potatoes, peeled and sliced into ¼-inch slices (about 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, room temperature
- ▢ 1 ½ cups mild cheddar cheese, shredded
- ▢ salt and pepper to taste
Instructions
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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