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cheesy scalloped potatoes easy Recipe

Cheesy Scalloped Potatoes Easy

These cheesy scalloped potatoes are ultra-creamy, full of flavor, and simple to make. Layers of thinly sliced potatoes are smothered in a quick homemade cheese sauce, then baked to bubbling, golden perfection. A comforting, crowd-pleasing side for your next family meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 persons
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg russet potatoes about 3.3 lbs or about 6 large
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese about 120 g
  • 1/2 cup shredded mozzarella cheese about 60 g
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • for greasing cooking spray or a little extra butter

Equipment

  • 1 9x13 inch baking dish
  • 1 medium saucepan
  • 1 whisk
  • 1 cutting board
  • 1 vegetable peeler
  • 1 measuring cups and spoons
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. Try to keep the slices uniform for even cooking.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux.
  4. Gradually whisk in the milk until smooth and slightly thickened, about 3-5 minutes.
  5. Remove the saucepan from heat. Stir in the cheddar cheese, mozzarella, garlic powder, salt, and black pepper until the cheese is melted and the sauce is smooth.
  6. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  7. Add the remaining potato slices as a second layer. Pour the rest of the cheese sauce over the potatoes, making sure everything gets coated.
  8. Cover the baking dish tightly with foil and bake for 40 minutes.
  9. Remove the foil and continue baking for another 20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
  10. Allow to cool for 10 minutes before serving for easier slicing.

Notes

For extra flavor, sprinkle a little paprika or additional shredded cheese on top before baking uncovered.
You can substitute half of the cheddar with Gruyère for a more complex flavor.
Leftovers keep well in the refrigerator for up to 3 days; reheat in the oven for best results.