Description

Easy Cheesy Scalloped Potatoes are the ultimate comfort food, layering thin-sliced potatoes with a creamy cheddar cheese sauce baked to golden, bubbling perfection—ideal for weeknights, holidays, or potluck gatherings.

Ingredients

2.5 lbs russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
2 cups sharp cheddar cheese, shredded (reserve 1/2 cup for topping)
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 small onion, thinly sliced
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish.
In a saucepan, melt butter over medium heat. Add garlic and onion and sauté until softened, about 2–3 minutes.
Stir in flour to form a roux. Cook for 1 minute, then gradually whisk in milk.
Cook, whisking constantly, until thickened, about 3–5 minutes. Stir in 1.5 cups cheddar cheese until melted. Season with salt and pepper.
Layer 1/3 of the potatoes in the dish, followed by 1/3 of the cheese sauce. Repeat layers two more times.
Sprinkle remaining 1/2 cup cheese and paprika over the top.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–30 minutes until top is golden and potatoes are tender.
Let rest 10 minutes before serving.

Notes

Use a mandoline for even potato slices.
Substitute cheeses like Gruyère or Monterey Jack for variety.
Make ahead by baking and storing in the fridge for up to 2 days—reheat before serving.
To freeze, cool completely, portion, wrap tightly, and freeze up to 2 months.