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Simple, scalloped potatoes, made with cheddar cheese, golden taters, milk, butter, flour, onions, and a variety of smoky seasonings.
**This post first appeared over at Eazy Peazy Mealz, Easy Cheesy Scalloped Potatoes, where I’m a contributor.**
A warm, cheesy side dish can be one of the most comforting things you can eat. In my opinion, nothing beats the combination of cheese and potatoes. For that reason, we are sharing our homemade scalloped potatoes recipe. It can be a little time consuming to prepare this one, but it’s well worth the effort.
Think of how nice it will be to have a hearty, savory side after a day out in the cold and rain. When we lived in Arkansas, where temperatures can be in 30’s F. already, scalloped potatoes really hit the spot. So, if you have some time on your hands and find yourself craving a filling bite, then this recipe is for you. If not, try this quick side dish instead.
Prepping the Scalloped Potatoes:
You will need to take a few moments to prep your ingredients. Start by preheating the oven to 350 degrees F. and thinly slicing your potatoes and onions. Also, spray a 9×9 casserole dish with non-stick cooking spray. If you didn’t buy pre-shredded cheese, go ahead and shred it now. Set all these ingredients aside for now.
Making the Roux:
Next, grab a large saucepan and place it over medium heat. To that pan, add the butter and let it melt. After that, add the spices and let them cook for a minute or two. This is my favorite step because of the aromatics. Now, add the flour and let the roux cook down a bit while whisking the mixture. Remember, the longer the flour cooks, the thinner the final product. Time to add the milk and let it heat up until it starts to steam. To that, add half of the shredded cheese. Make sure to keep whisking the sauce, so the cheese melts evenly.
Building the Scalloped Potatoes:
Take the cheese sauce off the heat and set the pan close to your workspace. We can now begin alternating the layers of potatoes and onions. I started with tater slices on the bottom and then placed the onions on top of it. Repeat this process until everything is gone. Carefully, pour the sauce over the taters and onions. The liquid should almost cover everything. Finally, sprinkle the other half of the cheese on top of the dish.
Baking and Storage:
All that’s left to do is let the scalloped potatoes bake for 45 to 60 minutes in your pre-heated oven. The time depends on how “done” you like your taters. I usually go for fork tender, but some people enjoy al dente. So, the choice is up to you. It also makes a wonderful side dish for a meat and potatoes kind of meal.This one is best served while hot, but it can be stored in sealed container in your fridge for up to three days. In closing, I wish everyone a long, healthy life, love everlasting, and a belly full of comforting food!
Cheddar Cheese Scalloped Potatoes
- 13 Small Golden Potatoes (thinly sliced)
- 1/2 Cup White or Spanish Onion (thinly sliced)
- 8 Ounces Cheddar Cheese (shredded)
- 1 1/4 Cups Whole Milk
- 2 Tablespoons Salted Butter
- 2 1/2 Tablespoons All Purpose Flour
- 1 Teaspoon Hungarian Smoked Paprika
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- First, preheat your oven to 350 degrees F. and spray a 9×9 casserole dish with non-stick cooking spray.
- Next, shred your cheese, slice the onions and potatoes less than 1/4 inch in thickness. Set these ingredients aside.
- Then, in a large saucepan over medium heat, begin melting the butter. As the fat melts, add the paprika, salt, pepper, garlic powder, and onion powder. Let everything cook for about a minute or two until the butter has completely melted.
- Afterward, to the saucepan, and the flour and make a roux. Let the roux cook for three to five minutes. Now, add the milk and whisk the ingredients together.
- Once the milk starts to steam, sprinkle in half of the cheese while stirring the mixture. You are creating a simple cheese sauce to pour over the potatoes.
- After that, remove the sauce from the heat and build your dish. Layer the potatoes and onions in alternating layers until all the taters and onions are gone. Pour the cheese sauce into the casserole dish and top everything with the rest of the cheese.
- Last, bake the scalloped potatoes for 45 to 60 minutes or until the vegetables are tender. Serve the side while it’s hot.