Can I make cheesy scalloped potatoes ahead of time?

Yes! You can prepare cheesy scalloped potatoes up to the point of baking. Simply cover the assembled casserole and refrigerate it overnight. The next day, bake it directly from the fridge, adding a few extra minutes to the baking time if necessary.

Can I use a different type of potato for this recipe?

While russet potatoes are ideal due to their starchy texture, you can also use Yukon Gold potatoes for a creamier texture. Just make sure to slice them evenly to ensure they cook properly.

Can I make cheesy scalloped potatoes without cheese?

Technically, you could make a scalloped potato dish without cheese, but it would no longer be "cheesy" scalloped potatoes. The cheese is what gives the dish its signature creamy, gooey texture and rich flavor. If you need a dairy-free version, consider using a dairy-free cheese alternative.

Cheesy Scalloped Potatoes Recipe

Description

Cheesy scalloped potatoes are the ultimate comfort food, with tender slices of russet potatoes smothered in a rich, creamy cheese sauce. This recipe combines the best of both scalloped potatoes and au gratin, making it a perfect side dish for any meal, from weeknight dinners to holiday feasts.

Ingredients

Scale

4 russet potatoes, peeled and sliced into ¼-inch slices
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) and lightly grease an 8×8-inch casserole dish with nonstick cooking spray.
Arrange the sliced potatoes and onions in the prepared dish, layering them alternately.
In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour and salt, stirring constantly for about one minute.
Gradually add the milk to the saucepan, stirring continuously, and cook until the sauce thickens.
Stir in the shredded cheddar cheese and continue stirring until it has completely melted and the sauce is smooth.
Pour the cheese sauce over the potatoes and onions, ensuring that the sauce covers all the layers.
Cover the casserole dish with aluminum foil and bake for 85-90 minutes or until the potatoes are tender when pierced with a fork.
For a crispy top, remove the foil and broil for 2-3 minutes, until the top turns golden brown.
Season with salt and pepper to taste before serving.

Notes

For best results, use a mandoline slicer to ensure even potato slices for uniform cooking.
If you want to make it ahead of time, prepare the dish up until the point of baking, cover it, and refrigerate. Bake the next day, adding a few extra minutes to the baking time.
If you prefer a stronger cheese flavor, use sharp cheddar instead of mild cheddar.
Feel free to add cooked ham for a complete meal.

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: 480mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 4g
Protein: 6g
Cholesterol: 35mg