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A serving of cheesy scalloped potatoes on a plate.
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5 from 4 votes

Cheesy Scalloped Potatoes

These Cheesy Scalloped Potatoes are a classic holiday side dish that's very easy to make! Sliced potatoes are baked in a cheesy sauce until bubbly and delicious. 
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: American
Keyword: cheesy scalloped potatoes
Servings: 4 servings
Calories: 473kcal
Author: Anna

Ingredients

  • 4 large or 8 small Russet potatoes
  • ½ of a small onion chopped finely
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 ¼ cup half and half see note
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  • Butter 8" or 9" baking dish (round or square).
  • Preheat the oven to 375° F.
  • Whisk half and half with cornstarch in a glass measuring cup. It's easier to pour it into the pan, than using a bowl.
  • In a medium saucepan or deep skillet, melt butter.
  • Slowly pour half and half mixture, ¼ cup at a time, whisking constantly. Wait for the sauce to thicken before adding more half and half.
  • Once all liquid is added and the sauce is nice and thick, season it with salt and pepper.
  • Add 3/4 cup of shredded cheddar to the sauce and whisk until melted. Remove sauce from heat and set aside.
  • Wash and peel potatoes.
  • Chop the onion finely.
  • Slice potatoes into ⅛" thick slices. This is the best thickness for this dish. Potatoes will cook perfectly without falling apart.
  • Arrange half of potato slices in the prepared dish. Sprinkle chopped onion on top. Top with remaining potatoes.
  • Whisk the sauce and pour over the potatoes. Stir gently so the sauce can coat potatoes.
  • Sprinkle remaining cheese on top and cover the dish with aluminum foil.
  • Bake for 1 hour OR until bubbly and the cheese is melted. Remove foil and broil for 2 to 3 minutes if you like the toasted cheese topping.
  • Remove dish from the oven and let cool slightly before serving.
  • Garnish with chopped parsley, dill, chives or green onions and enjoy!

Notes

  • My potatoes were on the smaller side, measuring about 3" in length. I used 8 of them.
  • Half and half can be found in the dairy section in most grocery stores. It's an equal blend of milk and cream.
  • To slice the potatoes, pull out the ruler and measure out. You cut a few and then you will be able to slice without measuring.
  • Feel free to jazz up this dish by adding bacon, green onions, ham, more varieties of cheese (like gruyere or gouda).
  • Any leftovers should be stored in the fridge since the sauce contains dairy. To reheat, pop it into the oven for 10 minutes or microwave for 40 seconds per serving.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 473kcal | Carbohydrates: 46g | Protein: 14g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 1039mg | Fiber: 3g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 14mg | Calcium: 317mg | Iron: 2mg