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Close-up of a golden-brown baked dish with a creamy, slightly crispy top, likely a gratin or casserole, in a white baking dish on a kitchen counter.
Melissa Jo

Cheesy Scalloped Potatoes

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My Cheesy Scalloped Potatoes brings together all purpose flour, milk, and shredded cheddar cheese for a side dish full of cozy flavor.
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Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Course: Side Dish
Cuisine: American

Ingredients
  

  • 4 russet potatoes sliced in thin rounds about 1/2 inch thick
  • 3 tbsp. of butter
  • 3 tbsp. of all purpose flour
  • 2 cups of milk
  • 2 cups of shredded cheddar cheese
  • 4 tbsp. of grated pecorino Romano cheese
  • 4 cloves of garlic chopped
  • 1 sweet onion diced
  • 1 tsp. of dried thyme
  • 1 tsp. of garlic powder
  • salt & pepper to taste
  • 1 tbsp. of white vinegar and ice water

Method
 

  1. Preheat the oven to 350
  2. slice the potatoes in 1/2 inch thick rounds (as even as possible)
  3. place the potatoes in a bowl full of ice water and white vinegar (let them soak while you prepare the sauce)
  4. in a sauce pan sauté the onion in butter at about a medium heat
  5. add the thyme, garlic powder, salt, and pepper
  6. add the chopped garlic and sauté about 1 minute or so
  7. add the flour and whisk continuously for about 3 minutes
  8. add the milk
  9. cook and stir over medium heat until it thickened and bubbly
  10. take off the heat and stir in the cheeses. Stir until incorporated
  11. grease the baking dish
  12. layer the potatoes and cheese sauce
  13. potatoes
  14. cheese sauce
  15. potatoes
  16. cheese sauce
  17. repeat until filled, the last layer should be cheese sauce
  18. cover the baking dish tightly with tin foil and bake at 350 for 40 minutes
  19. uncover the baking dish and bake again for an additional 40-50 minutes or until browned and bubbly
  20. serve and ENJOY!

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Notes

  • Potatoes: Buy russet, round white or red potatoes. I used russet potatoes for this recipe. There's no need to peel potatoes. Unless you want to, of course. 😁
  • Potatoes: To prevent your potatoes from oxidizing and turning an unwanted color, slice the potatoes in thin rounds about 1/2 inch thick and add to a bowl of ice water with a tbsp. of white vinegar. Let them soak in the ice bath while you are making the sauce. Then, dry off the potatoes thoroughly. Then add to the dish! This will also reduce the amount of starch in the potatoes and make them cook up perfectly.
  • Baking Dish: Grease the dish with real butter; this adds a little extra delicious flavor. You can also use a nonstick spray in place of the butter.
 

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