Comfort food at it’s finest right here! This is a side dish I grew up eating and have always loved. I am not sure if it’s a recipe my mom made up or found somewhere or if it was passed down from my grandma, but it doesn’t really matter a whole lot. The fact is these are delicious and amazing and I could eat them everyday for forever.
This is a recipe I tend to use handfuls as measuring devices and and I know my mom does as well. But I have measured my handfuls and it’s a forgiving recipe, no need to be exact.
The main thing is to put in LOTS of cheese and make sure the potatoes are completely cooked.
It’s so not cool to eat slightly underdone potatoes.
Mom's Cheesy Scalloped Potatoes
Prep time
Cook time
Total time
Recipe By: Megan
Recipe type: Side Dish
Serves: makes 1 9x13 pan
Ingredients
- 6-8 large russet potatoes, peeled and thinly sliced
- 1 large yellow onion thinly sliced
- 2 tablespoons butter
- ¾ cup flour (you can use all purpose, I usually use a whole grain flour, but both work fine)
- 2-3 cups milk
- 3 cups shredded cheddar cheese
- kosher salt
Preparation Instructions
- Preheat the oven to 400˚.
- Melt the butter in a large saucepan over medium heat.
- Once the butter is melted, add the flour and stir until it makes a paste.
- Add 2 cups of the milk about a ¼ cup at a time, stirring between additions until smooth. You want the sauce to be thick, but not gloopy. You are still going to add all that yummy cheese and that will thicken it up more.
- Add the cheese and a sprinkle of salt, about ½ teaspoon should do it, stir until melted and the sauce is smooth. If it is super thick you can add more milk at this point.
- Once the sauce is done, layer half the potatoes in a 9x13 baking dish, then layer half the onion slices on top of the potatoes and then pour half the sauce over the top of that. Repeat with the other half of the ingredients.
- Cover with foil and bake until the potatoes are most of the way cooked through, about 40 minutes.
- Remove foil and bake another 15-20 minutes, until the potatoes are soft and it is sightly browned and crispy on top.
- Serve and enjoy!!!
- Note: You can do these in the crockpot if you want and they turn out great, they just don't get the browned crunchiness on the top, but if you are pressed for time or oven space that is a great way to make these. Just make the sauce and then layer everything in the crockpot rather than a 9x13 and cook on low for 8 hours.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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