Easy Cheesy Scalloped Potatoes (Print Version)

Layers of thinly sliced potatoes baked with rich cheeses and creamy sauce until golden and tender.

# What You'll Need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, thinly sliced

→ Dairy

03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 cups whole milk
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour

→ Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon paprika

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 2 tablespoons flour and whisk continuously for 1 minute to create a roux.
03 - Slowly pour 2 cups whole milk into the roux while whisking constantly to prevent lumps. Continue cooking for 3-4 minutes until the sauce thickens slightly.
04 - Remove from heat. Stir in salt, black pepper, garlic powder, and half of the shredded cheddar and mozzarella cheese until completely melted and smooth.
05 - Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the onion slices and half of the cheese sauce. Repeat layering with remaining potatoes, onions, and sauce.
06 - Sprinkle the remaining shredded cheeses and paprika evenly over the top layer.
07 - Cover the baking dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and continue baking for 25-30 minutes until potatoes are tender and the top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The cheese melts into every layer, so you get creamy richness in every forkful without any fussy techniques.
  • Hands-on time is genuinely short, which means you can prep this while your main course cooks and still look like you spent all day in the kitchen.
  • It tastes even better the next day, making it the perfect make-ahead side for holidays when your oven is already full of other demands.
02 -
  • Slice your potatoes evenly or they'll cook unevenly—this is where a mandoline earns its counter space, though a sharp knife and steady hand work fine if you're patient.
  • Don't skip whisking the milk into the roux slowly, or you'll chase lumps around the pan for the next five minutes and end up straining the sauce through frustration.
03 -
  • If your sauce breaks or looks grainy, strain it through a fine-mesh sieve and start fresh—mistakes happen, and this fix works better than wrestling with a lumpy sauce.
  • The paprika on top isn't just for looks; it adds a subtle pepper note and signals to people that this is a dish someone cared about making.
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