1. Can I make cheesy scalloped potatoes ahead of time?

Yes, you can make cheesy scalloped potatoes a day ahead. Prepare the dish up to the point of baking, cover it tightly with plastic wrap or foil, and refrigerate overnight. The next day, simply bake it, adding a few extra minutes to the cooking time if needed.

2. Can I substitute other cheeses in this recipe?

Absolutely! While mild cheddar is a great choice, you can swap it for other cheeses like sharp cheddar, Gruyère, or even a combination of cheeses to create your own flavor profile. Just make sure the cheese melts well for the best texture.

3. How do I store leftovers?

To store leftovers, allow the cheesy scalloped potatoes to cool to room temperature, then cover them tightly and refrigerate. They will keep for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

4. Can I make cheesy scalloped potatoes in a slow cooker?

Yes, you can! If you prefer to use a slow cooker, simply layer the potatoes and cheese sauce in the crockpot, then cook on low for 4-5 hours or until the potatoes are tender. This is a great option for keeping your kitchen cool while preparing this delicious dish.

Cheesy Scalloped Potatoes Recipe – Easy & Creamy Comfort Food

Name: Cheesy Scalloped Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 russet potatoes, peeled and sliced into ¼-inch rounds; 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

Description

Cheesy scalloped potatoes are a rich and creamy side dish, made with layers of thinly sliced potatoes smothered in a luscious cheese sauce. Baked to golden perfection, they make the ultimate comfort food for family dinners and holidays.

Ingredients

Scale

4 russet potatoes, peeled and sliced into ¼-inch rounds
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

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Instructions

Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish with non-stick cooking spray.
Layer the sliced potatoes and onions in the prepared baking dish, staggering each layer of potatoes and onions.
In a medium saucepan, melt the butter over medium heat. Add the flour and salt, whisking constantly for 1 minute.
Slowly stir in the milk, cooking until the mixture thickens.
Stir in the shredded cheddar cheese and continue to stir until melted and smooth.
Pour the cheese sauce over the layered potatoes and onions, covering evenly.
Cover the dish with aluminum foil and bake for 85-90 minutes, or until the potatoes are tender.
If you prefer a crispy topping, switch the oven to broil for 3-5 minutes after baking.
Season with additional salt and pepper, then serve warm.

Notes

Using a mandoline to slice the potatoes ensures uniform thickness and even cooking.
Feel free to swap cheddar for other cheeses such as Gruyère or sharp cheddar for a more robust flavor.
You can prepare the dish a day ahead of time, covering it tightly and refrigerating before baking.
To make the dish richer, add a bit more cheese or butter to the sauce.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 346
Sugar: 3g
Sodium: 444mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 6g
Cholesterol: 40mg