When the air turns crisp and the evenings come early, there’s nothing that fills both heart and home like a bubbling dish of cheesy scalloped potatoes. This old-fashioned favorite isn’t fancy or fussy—it’s the kind of recipe that brings your family to the table. The scent of butter, onions, and cheddar wafting from the oven has the entire house feeling like autumn. Each layer of tender potatoes and sweet onion bakes slowly in a rich, homemade cheese sauce. Serve it alongside Sunday ham, roast chicken, or a steak- it’s the perfect side dish. The ingredients are as simple as this dish is to make. Enjoy these cool fall evenings with this warm, comforting dish.
Belle’s Cheesy Scalloped Potatoes
4 russet potatoes, peeled and sliced into ¼-inch slices (about 2 pounds)
1 onion, sliced into rings
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups whole milk, room temperature
1 ½ cups mild cheddar cheese, shredded
½ teaspoon pepper. Lightly spray an 8×8-inch casserole dish with cooking spray. Arrange the potatoes and onions in the dish, layering the potatoes and then the onions. In a medium-size saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper. Stir constantly until all the flour is smooth. Slowly whisk in the milk. Cook until the mixture has thickened. Stir in cheese all at once, and continue stirring until melted and smooth. Pour the cheese sauce over the potatoes, and cover the dish with foil. Bake for about 90 minutes, or until the potatoes are tender. For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
