Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

Have you ever had the scalloped potatoes that come in the box? Do you like them? If you do, I dare you to try this recipe…because once you make it you will not want to eat them out of the box ever again. Seriously, I have two packages in my cupboard that have been sitting there ever since I made up this recipe last year.

     Personally, I do not care for potatoes that much. I don’t even like potato chips! (Weird, huh)? But I LOVE these potatoes. I go back for seconds every time I bake them. They are rich, cheesy, slightly sweet, and have just the right amount of saltiness. They go great with ham or turkey…in fact, we are having them with our New Year’s ham dinner tomorrow. Mmmmm….just thinking about it makes my mouth water!
Shredded cheese;
I shred it fresh from an 8 oz. block.
(Pre-packaged cheese works as well
but can leave a waxy flavor from the preservatives).
Caramelizing the onion;
This is an important step because it sweetens them up.
After adding the milk and shredded cheese
Once the milk mixture boils, it will thicken a lot.
Lining the sliced potatoes in the bottom of the baking dish;
I like to use the ends to fill in the empty spaces.
After pouring 1/3rd of the sauce over the potatoes.
Keep layering: potatoes, sauce, potatoes, sauce, etc.
Out of the oven and cooling on racks

Cheesy Scalloped Potatoes
Prep time
Cook time
Total time
Serves: 12+
  • 3 lbs. potatoes
  • 6 Tablespoons butter
  • 1 large vidalia onion, chopped
  • 5 Tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 5 cups whole milk
  • 8 oz. extra sharp cheddar cheese, shredded
  1. Wash and dry the potatoes. Pierce both ends with a fork once. Put all the potatoes on a dinner plate. Cook in microwave for 5 minutes on high power. Turn over and cook for 5 more minutes, or until potatoes are slightly tender. Let cool on shelf.
  2. Meanwhile, melt the butter in a large saucepan. Add the chopped onions and cook, stirring often, until onions have softened and are fragrant.
  3. Add the flour, salt, and pepper. Immediately stir in the milk and then cheese. Cook over medium heat, stirring often, until mixture comes to a rolling boil. Boil and stir for 2 minutes. Remove from heat.
  4. Once potatoes have cooled enough to touch, cut into thin slices-about ⅛-1/4 inch wide. (Leave the skin on). Line bottom of baking dish with ⅓rd of the potato slices. Cover with ⅓rd of the sauce. Line with ⅓rd more of the potatoes, then ⅓rd more of the sauce, the remaining potatoes, and last the remaining sauce.
  5. Bake in a 350 degree oven for 1 hour and 15 minutes, or until potatoes are tender and cheese is bubbly and slightly browned. Let cool slightly before eating.
If baking ahead of time, cool on a wire rack for 2 hours. Cover with plastic wrap. This can be reheated in the microwave or oven the next day.
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