Easy Cheesy Scalloped Potatoes Recipe - The Perfect Holiday Side Dish!

Peel and cut up the potatoes just before making the sauce to prevent browning.

Chop a yellow onion finely.

Mince 4 to 6 cloves of garlic.

Heat a large saucepan over medium heat and melt 6 tablespoons of butter.

Add the chopped onions to the melted butter and sauté until softened and translucent, about a few minutes.

Add the minced garlic and cook for about another minute.

Add 6 tablespoons of all-purpose flour to the pan and stir until it forms a thick paste, cooking for about a minute to eliminate the raw flour taste.

Reduce heat to medium-low and gradually whisk in 3 cups of whole milk, adding a splash at a time to avoid clumping.

Continue stirring until the sauce thickens, seasoning with 2 teaspoons of kosher salt and 2 teaspoons of black pepper.

Set the sauce aside with a lid to keep warm.

Peel and slice 6 to 7 russet potatoes thinly, creating a flat surface first for stability.

Lightly grease a 9 by 13 cast iron casserole dish with olive oil.

Layer the potato slices in the casserole dish, overlapping slightly for full coverage.

Add half of the sauce over the first layer of potatoes, spreading it evenly.

Add a second layer of potatoes without overlapping too much, followed by the remaining sauce.

Sprinkle shredded cheddar cheese generously over the top, using 1 to 2 bags (8 oz each) for a thick layer.

Cover the casserole dish tightly with aluminum foil.

Bake in a preheated oven at 350°F for 45 minutes.

Remove the foil and bake for an additional 15 to 20 minutes until the potatoes are fork tender and the cheese is melted and lightly browned.

Equipment Needed

Spice Level: