Cheesy Scalloped Potatoes

Close-up of creamy, cheesy layers of scalloped potatoes showing melted cheddar.

These creamy scalloped potatoes with cheese are a Midwest classic! Made with layers of tender potatoes, cheddar cheese, and a homemade sauce for the ultimate comfort food side dish.

Prep Time15

Cook Time1 10

Total Time1 25

Makes servings

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

4 large russet potatoes peeled and sliced thin (about 4 cups)
½ medium yellow onion sliced thin
5 Tablespoons butter divided
4 Tablespoons all-purpose flour
2 cups whole milk
2 cups freshly shredded sharp cheddar cheese divided
1 teaspoon salt
1 teaspoon black pepper
Fresh thyme optional

Instructions

Prep: Preheat oven to 350°F. Grease a 9x9-inch baking dish with nonstick spray and set aside.
Cook onions: In a saucepan, melt 1 Tablespoon of butter over medium heat. Add ½ medium yellow onion and cook until translucent. Remove and set aside.
Make cheese sauce: Melt remaining butter in the same pan. Whisk in 4 Tablespoons all-purpose flour and cook for 1 minute, stirring constantly.
Slowly whisk in 2 cups whole milk until the sauce thickens. Remove from heat and stir in 1½ cups of sharp cheddar cheese until smooth. Season with 1 teaspoon salt and 1 teaspoon black pepper.
Assemble: Layer half the 4 large russet potatoes in the baking dish, followed by half the onions and half of the cheese sauce. Repeat with remaining potatoes, onions, and sauce. Sprinkle remaining ½ cup of cheese on top. Add Fresh thyme if desired.
Bake: Bake uncovered for about 1 hour and 15 minutes, or until potatoes are fork-tender and the top is golden. Cover loosely with foil if the top browns too fast.
Rest: Let sit at least 5 minutes before serving to allow the sauce to settle and thicken.
Note: This is one of those dishes that really holds onto the heat. You could easily pull it from the oven and still serve it warm 30 minutes later.

Farm Girl Tips

Tips:

Slice potatoes evenly so they bake through at the same rate.
Freshly shredded cheese melts smoother than pre-shredded.

Freezing: For best results, bake before freezing. Cool completely, wrap tightly, and reheat at 350°F until hot and bubbly.

Leftovers keep 3–4 days in the fridge. Reheat in the oven or microwave with a splash of milk to keep them creamy.

Nutrition