Easy Cheesy Scalloped Potatoes (Printable)

Creamy, golden layers of thinly sliced potatoes baked to tender perfection with melted cheese.

# 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:

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 all-purpose 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 to 4 minutes until the sauce thickens slightly.
04 - Remove saucepan from heat. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and half of the shredded cheddar and mozzarella cheeses. Whisk until melted and smooth.
05 - Arrange half the sliced potatoes in the prepared baking dish. Top with half the onion slices, then pour half the cheese sauce over the layer. Repeat with remaining potatoes, onions, and cheese sauce.
06 - Sprinkle remaining shredded cheddar and mozzarella cheeses over the top. Dust with 1/4 teaspoon paprika.
07 - Cover the baking dish with aluminum foil and bake for 40 minutes at 375°F.
08 - Remove foil and bake an additional 25 to 30 minutes until potatoes are tender and the top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving to allow flavors to settle.

# Expert Tips:

01 -
  • The cheese sauce stays creamy and doesn't separate, which honestly felt like magic my first time.
  • You can assemble it hours ahead and just pop it in the oven when guests arrive—no stress, all reward.
  • Those golden, crispy edges against the tender potatoes create the kind of texture contrast that makes people go back for seconds without thinking.
02 -
  • Slice your potatoes consistently and not too thick—aim for about an eighth of an inch—because uneven slices mean some pieces are crunchy while others are mushy.
  • Don't skip the roux or try to thicken the sauce with cornstarch; the flour-based roux creates the silkiest, most stable sauce that doesn't separate during baking.
03 -
  • Use a mandoline slicer if you have one—it makes slicing two pounds of potatoes painless, and consistent thickness is half the battle toward even cooking.
  • Taste the cheese sauce before it goes into the oven; you can't adjust it once everything is layered, so add salt gradually and remember that cheese is salty.
Go Back