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Cheesy Scalloped Potatoes feature thinly slice layered potatoes topped with a cheesy béchamel sauce made of milk, butter, flour, onion, and cheese.
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5 from 6 votes

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes feature thinly slice layered potatoes topped with a cheesy béchamel sauce made of milk, butter, flour, onion, and cheese.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Keyword: cheesy potatoes
Servings: 10

Ingredients

  • 5-6 medium potatoes thinly sliced
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/3 cup onion chopped
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups grated cheddar cheese divided

Instructions

  • Preheat oven to 350°. Coat a 2 quart casserole or pie dish with cooking spray.
  • Layer thinly sliced potatoes in casserole dish.
  • In a medium sauce pan melt butter over medium heat. Add onions and cook until tender, about 4-5 minutes. Whisk in flour, salt and pepper; cook for 1-2 minutes. Whisk in milk and heat to a boil, stirring constantly, boil one minute. Remove from heat, stir in 1 1/2 cups cheese. Pour over potatoes, top with remaining 1/2 cup cheese.
  • Bake for 60 minutes or until potatoes are tender and cheese is browned. Let stand 5-10 minutes (sauce will thicken as it cools).

Notes

Cook time includes the time to make the sauce. Make sure to leave an inch or so at the top of the dish for the sauce. Mine almost ran over! I also placed the casserole dish on a cookie sheet in case it spilled over (it didn't, but better safe than sorry). With this method (pouring the sauce over all of the potatoes) all of the sauce is on top of the potatoes. If you would like the sauce to be more evenly distributed you can alternate sauce and potatoes when putting it into the casserole dish.