Easy Cheesy Scalloped Potatoes Recipe: The Best Cheese Scalloped Potatoes

Fill a big bowl with cold water and peel the skin off of 5 to 6 medium-sized potatoes.

Slice the potatoes into 1/8 inch thick slices and place them in the bowl of water to prevent browning.

Get a small pot and place it over medium heat. Add 3 tablespoons of butter to the pot.

Slice 1/2 of a small onion into very small pieces and add them to the melted butter in the pot. Stir well.

Add 3 tablespoons of flour to the pot and stir until the flour is no longer white and changes color.

Pour in 3 1/2 cups of carnation milk and stir to smooth everything out. Add 1 bay leaf and stir again.

Season the mixture with 2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of paprika. Stir well.

Add 1 to 1 1/2 cups of shredded parmesan cheese and 1/2 cup of shredded cheddar cheese to the pot. Stir until well combined and then remove the bay leaf.

Drain the potatoes and get a baking pan. Spread cream cheese on the bottom of the pan.

Add the first layer of potatoes, spacing them out slightly, and cover with cheese sauce.

Add a second layer of potatoes and cover with more cheese sauce. Repeat layering depending on the size of the baking pan and the amount of potatoes used.

Top the final layer with shredded cheddar cheese and sprinkle with parsley flakes for decoration.

Cover the baking pan with aluminum foil and bake at 350°F for about 45 minutes until the potatoes are tender.

Remove the foil and bake for an additional 25 minutes or until the top is browned to your liking.

Equipment Needed

Spice Level: