Cheesy Scalloped Potatoes

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

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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

Course: Side Dish Recipes

Cuisine: American

Keyword: cheesy scalloped potatoes

Servings: servings

Calories: 262kcal

Author: Deanne Frieders

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.

Notes

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.

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