Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are layered with a creamy cheddar sauce and baked until browned on top and tender enough for a knife to slide through. This classic oven-baked side rests for 15 minutes before serving, helping the rich cheese sauce settle around the potatoes.

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Prep Time 20

Cook Time 1 22

Resting 15

Total Time 1 57

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 413

Ingredients Equipment Method Notes

Ingredients

For the potatoes

1 tbsp unsalted butter softened, for greasing
3 lb russet potatoes peeled

For the cheese sauce

4 tbsp unsalted butter
0.25 cup all-purpose flour
3 cup whole milk
1 tsp kosher salt
0.25 tsp black pepper
2 cup sharp cheddar cheese shredded

Equipment

1 9x13-inch baking dish

Method

Prepare the potatoes

Heat the oven to 350°F.
Use the softened butter to grease a 9x13-inch baking dish.
Slice the potatoes into 1/8-inch-thick rounds.

Make the cheese sauce

Melt the butter in a 3-quart saucepan over medium heat.
Whisk in the flour and cook for 1 minute, whisking constantly.
Gradually whisk in the milk, salt, and pepper, then cook for 5 to 7 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the cheddar until melted.

Assemble and bake

Arrange half of the potatoes in the baking dish, spread half of the cheese sauce over them, then repeat with the remaining potatoes and sauce.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and bake for 25 to 35 minutes, until the top is browned and a knife slides easily into the potatoes.
Let the potatoes rest for 15 minutes before serving.

Notes

For the most even cooking, slice the potatoes uniformly. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the sauce may change texture. For a gluten-free version, use a 1:1 gluten-free flour blend.