Easy Cheesy Scalloped Potatoes are comfort food at its finest. This side dish is layered with potatoes, onions, spices, and is incredibly cheesy and a cinch to put together.
Easy Cheesy Scalloped Potatoes
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Hi, everyone! I’m Kim. My husband and I run the food blog Berly’s Kitchen. Although we currently live in Southwest Florida, we are originally from Northwest Arkansas. The weather is still really warm in Florida but normally, by September in Arkansas, the weather begins to cool down a bit. That means a change from lighter meals to heartier more filling dishes. We still eat that way, even though we’re in a warmer climate. That’s where these Easy Cheesy Scalloped Potatoes come in.
Potatoes are super versatile. Have you noticed how many ways they can be prepared? There’s mashed, baked, and roasted to name a few. We thought we’d make a cheesy scalloped potato side dish because who doesn’t like cheese and potatoes, right?
This recipe starts off by slicing potatoes about ¼ of an inch thick. We used the honey gold variety because they tend to cook the best. Next, make a simple roux by mixing the milk, butter, flour, and spices. After the roux is nice and hot, but not boiling, add half the shredded cheese. Mix until the cheese melts completely.
Layer the potatoes and onions into the baking dish. We like to make a layer of potatoes, then a layer of onions and repeat the process until all the ingredients are used. Carefully pour the liquid cheese mixture over the potatoes and onions. Top with the remaining shredded cheese and bake. After the Easy Cheesy Scalloped Potatoes finish baking, let them cool for about 20 minutes before serving.
Tips for making Easy Cheesy Scalloped Potatoes:
- This may sound counterintuitive, but use a cheese that doesn’t have a high dairy fat. Too much dairy fat may cause the sauce to break.
- Don’t use cream in place of milk. It can also cause the sauce to break.
- Slice the potatoes thin enough so that they cook thoroughly. A is great for getting even slices, and thin slices.
- Cut the potatoes in a uniform thickness. Again, a mandolin slicer is a great idea, it also speeds things along.
- Use your favorite cheese flavors. Remember, this should be a dish that you’ll enjoy!
Other potato side dishes to try:
Easy Cheesy Scalloped Potatoes
- 1 1/4 Cups Whole Milk
- 2 Tbs. Salted Butter
- 2-3 Tbs. All-Purpose Flour
- 1 Tsp. Paprika
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
- 1 Tbs. Garlic Powder
- 1 Tbs. Onion Powder
- 8 Oz. Sharp Cheddar Cheese Shredded
- 12-15 Small Honey Gold Potatoes Approx. 4-5 cups sliced 1/4-inch thick
- 1/2 Cup White Onion Sliced
- Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with non-stick cooking spray. Pyrex Baking Dish are great for baking, can be used in the freezer, microwave, and are dishwasher safe.
- In a small saucepan, combine milk, butter, flour, paprika, salt, pepper, garlic powder, and onion powder. Allow mixture to steep but not boil.
- Add half the shredded cheese to the milk mixture and whisk until all the cheese melts. Set aside.
- Layer the potatoes and onions into the baking dish, alternating until both ingredients are gone.
- Carefully pour the liquid cheese mixture over the potatoes and onions. Top with additional shredded cheese.
- Bake for 45-60 minutes or until potatoes are fork tender.
- Remove from oven and allow to cool for approximately 20 minutes before serving.
- Store any leftovers in the refrigerator for up to 3 days in an airtight container.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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