Cheesy Scalloped Potatoes

A white casserole dish with a serving spoon scooping some potatoes out of it.

These Cheesy Scalloped Potatoes are rich, creamy, and perfectly layered with tender potato slices and a smooth, flavorful creamy cheese sauce with cheddar cheese. The perfect side dish for holiday dinners or family dinner, they're a comforting classic side dish that always impresses.

Course Side Dish

Cuisine American

Keyword cheesy scalloped potatoes

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 355kcal

Author Jessica - Together as Family

Equipment

Ingredients

3 tablespoons salted butter
3 tablespoons all-purpose flour
2½ cups half and half
2 tablespoons dijon mustard
1 teaspoon salt (I use kosher salt)
1 teaspoon garlic powder
½ teaspoon dried rosemary
2 cups shredded sharp cheddar cheese divided
2 pounds russet potatoes peeled and thinly sliced (⅛-inch slices)

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch baking dish (or 3 QT baking dish) with nonstick cooking spray. Set aside.
In a saucepan, over medium heat, melt the butter.
3 tablespoons salted butter
Once the butter is melted, whisk in the flour and cook for 1 minute while whisking it constantly.
3 tablespoons all-purpose flour
Gradually whisk in the half and half, a little bit at a time, until smooth and mixed well. Let it cook for 5-8 minutes or until it's thickened.
2½ cups half and half
Stir in the dijon mustard, kosher salt, garlic powder, and dried rosemary.
2 tablespoons dijon mustard, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon dried rosemary
Take the pan off the heat and stir in 1½ cups of shredded sharp cheddar cheese until the cheese has melted and it's a smooth mixture.
2 cups shredded sharp cheddar cheese
Arrange the peeled and thinly sliced potatoes in the baking dish.
^{*Similar to rows of dominoes that have fallen over, that's how the potatoes should be layered in the dish.}
2 pounds russet potatoes
Evenly pour the cheese sauce over top the sliced potatoes in the baking dish. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over top.
Cover the baking pan with aluminum foil and bake for 60 minutes. Remove the foil and bake for another 20-30 minutes or until golden brown, bubbly, and the potatoes are fork tender.
Let rest for 10 minutes at room temperature before serving. Enjoy!

Notes

Slice The Potatoes Evenly & Thinly : I highly recommend using a mandolin slicer so that you can make consistent 1/8-inch slices. Even slicing ensures the potatoes cook at the same rate and prevents underdone, or overdone, layers of potato. You could also use a sharp knife to very thinly and evenly slice the potatoes.
Cook The Roux Properly : The roux is the melted butter + flour mixture in the saucepan. Let the butter melt fully before adding the flour. Once you add the flour, let it cook for a full minute, while stirring very frequently, before adding the liquid. Cooking for 1 minute removes any raw flour taste and gives the sauce a smoother consistency.
Add The Liquid Slowly : Gradually, a little bit at a time, add the half and half while whisking constantly. This prevents any lumps and achieves a silky, thick sauce.
Use Freshly Shredded Cheese : For best results buy a block of sharp cheddar cheese and use a box cheese grater to shred it yourself. Preshredded cheese often contains anti-caking agents that prevent smooth melting. Freshly shredded cheese makes the sauce creamier and smoother.

Nutrition