Scalloped Potatoes Recipe

This classic casserole is a delicious and comforting side dish. Packed with tender potatoes and a creamy cheese sauce, it’s perfect for any occasion.


  • 4 russet potatoes (about 2 pounds), peeled and thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups whole milk, warmed
  • 1 ½ cups shredded cheddar cheese
  • Freshly ground black pepper, to taste
  • Pinch of paprika (optional)


  1. Preheat your oven to 400°F (200°C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, toss the sliced potatoes and onions together. Season with a pinch of salt and pepper.
  3. In a saucepan over medium heat, melt the butter. Whisk in the flour and salt, and cook for 1 minute, stirring constantly. This makes a roux, which will thicken the sauce.
  4. Slowly whisk in the warmed milk, whisking constantly until the sauce thickens and becomes smooth. Reduce heat and simmer for 2-3 minutes, stirring occasionally.
  5. Remove the sauce from the heat and stir in the shredded cheese until melted and combined. Season with additional black pepper to taste.
  6. Pour half of the potato mixture into the prepared baking dish. Spread evenly. Top with half of the cheese sauce. Repeat layers with remaining potatoes and cheese sauce.
  7. (Optional) Sprinkle the top with a pinch of paprika for color.
  8. Bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  9. Let cool slightly before serving. Enjoy!

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