Cheesy Scalloped Potatoes

I had someone (Hi Nicole!) ask me for a scalloped potato recipe the other day. I had to reach far back into the recesses of my mind...a very scary place sometimes...to remember making it. I did remember throwing something together not too very long ago...but for the life of me I couldn't remember what I did. So...I had to create a new one. It turned out very yummy. We all really enjoyed it. I decided to put cheese in it but the cheese is easy enough to leave it out and it's still delicious. So here you go, Nicole...hope you like it!

Cheesy Scalloped Potatoes



4 cups thinly sliced Russet potatoes – about 5 – 6 medium sized spuds
1 cup shredded cheese – cheddar, jack or a combo
1 teaspoon salt
½ teaspoon pepper
3 cups whole milk
3 tablespoons flour
4 tablespoons butter
1 medium onion – diced

Heat oven to 375

In a medium skillet, sauté onion in some olive oil until tender. Add butter and stir until melted. Sprinkle in flour and stir. Pour in milk until creamy and thick. Add salt and pepper.  Remove from heat and set aside.

Slice potatoes into thin pieces. In a greased casserole dish, layer half of the potatoes. Spread half of the milk mixture on top of potatoes then spread half of the cheese on top.

Repeat with remaining potatoes, sauce and cheese.

Cover dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 10 – 15 minutes until the cheese is lightly browned. Allow to stand for about 10 minutes before serving.


Here's what you'll need.


Saute the onion until tender then 
add the butter. Stir in the flour the 
add the milk. Stir until thick and bubbly 
then set aside. Don't forget the salt & pepper!!


Slice the potatoes *this* thin.


Starting with the potatoes, start layering. 
Potatoes, sauce cheese. I used everything 
twice ending with cheese on top.


Bake it for a while then let it 
set for about 10 minutes before serving! YUM!!!