Easy Cheesy Scalloped Potatoes (Printable)

Thin potato slices baked with creamy cheese layers for a golden, flavorful side dish.

# What you need:

→ Vegetables

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, thinly sliced

→ Dairy

03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 cups whole milk
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour

→ Seasonings

08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon paprika

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux.
03 - Slowly pour in milk while whisking constantly to prevent lumps. Cook for 3-4 minutes until mixture thickens slightly.
04 - Remove from heat. Stir in salt, pepper, garlic powder, and half of the cheddar and mozzarella cheeses until melted and smooth.
05 - Spread half the sliced potatoes in prepared baking dish. Top with half the onion slices and half the cheese sauce. Repeat layering with remaining potatoes, onions, and sauce.
06 - Sprinkle remaining shredded cheeses and paprika over the top layer.
07 - Cover baking dish with aluminum foil and bake for 40 minutes.
08 - Remove foil and bake an additional 25-30 minutes until potatoes are tender and top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It tastes like comfort wrapped in melted cheese, the kind of dish that makes people go quiet because they're too busy enjoying every bite.
  • You can assemble it hours before baking, which means less scrambling on busy nights and more time to actually enjoy your guests.
  • The two-cheese combination creates layers of flavor that feel fancy without any fussy techniques.
02 -
  • Slice your potatoes as thin as possible—thick slices won't cook through in the time it takes the top to brown, and you'll end up with crunchy disappointment.
  • Don't skip the resting step, and don't let anyone rush you into serving it immediately; the flavors actually improve and meld as it cools slightly.
03 -
  • Use a mandoline slicer for potatoes if you have one, but a sharp knife works perfectly fine—uniform slices bake more evenly.
  • Assemble the dish up to 8 hours ahead, cover it, and refrigerate; just add about 10 extra minutes to the baking time if it goes in cold.
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