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Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are a comforting dish featuring thinly sliced potatoes layered with a rich, smoky cheese sauce, then baked until bubbling and golden on top. The layers soak up the creamy sauce, resulting in tender potatoes with a crispy crust, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes Russet or Yukon Gold, thinly sliced
  • 2 cups cheddar cheese shredded
  • 3 tablespoons butter unsalted or salted
  • 3 cloves garlic minced
  • 1.5 cups milk whole or 2%
  • 2 tablespoons flour
  • 1/2 teaspoon smoked paprika optional for smoky flavor
  • to taste salt and pepper

Equipment

  • Mandoline slicer
  • Saucepan
  • Baking Dish
  • Aluminum Foil

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Use a mandoline slicer to carefully slice the potatoes into thin, even rounds about 2mm thick. Arrange the slices on a plate or baking sheet ready for layering.
  3. Melt the butter in a saucepan over medium heat, and add the minced garlic. Cook for about 1 minute until fragrant and just starting to turn golden.
  4. Whisk in the flour and cook for another minute, stirring constantly, until the mixture is bubbling and slightly thickened.
  5. Gradually pour in the milk, whisking continuously to prevent lumps. Continue stirring until the sauce thickens and becomes smooth.
  6. Add shredded cheddar cheese and smoked paprika to the sauce. Stir until the cheese is melted and the sauce is velvety. Season with salt and pepper to taste.
  7. Butter a baking dish and start layering the potato slices, overlapping slightly to create even layers. Season each layer with a pinch of salt and pepper.
  8. Pour the warm cheese sauce evenly over the layered potatoes, making sure to cover all the slices.
  9. Cover the dish tightly with aluminum foil to prevent over-browning and bake in the preheated oven for 45-50 minutes, until the potatoes are tender and the sauce is bubbling around the edges.
  10. Remove the foil and broil the dish for 2-3 minutes to get a golden, crispy top. Keep a close eye to prevent burning.
  11. Let the scalloped potatoes rest for about 10 minutes before serving. This helps the layers set and makes slicing easier.
  12. Serve warm, enjoying the tender, cheesy layers with a crispy, smoky top—comfort food at its best.

Notes

For a richer flavor, add cooked bacon or fresh herbs between layers. Ensure the potato slices are evenly thin for uniform cooking. Keep an eye during broiling to prevent over-charred tops.