These Cheesy Scalloped Potatoes are our go-to potato side dish. They’re cheesy, easy to make, and the Panko bread crumbs on top give it the perfect hint of crunchiness! Make them for Easter, Christmas, or just your weeknight dinner.
Are you ready to be introduced to the best cheesy potatoes of your life? These make it to every single one of our holiday dinners. {Along with our favorite Green Bean Casserole from Scratch.} The great thing about these is that you don’t have to save them for just holidays, because they’re so easy to make. We make them for regular weeknight dinners all the time and then eat them as leftovers for the rest of the week. It’s perfect.We actually had these Cheesy Scalloped Potatoes for Easter this last weekend. I fell in love with them all over again.
Our Easter was pretty low-key. It was just Zach, Addi, and me at home and while some people may pity that, it was actually pretty great. We miss our families during the holidays, but it’s nice to only have ourselves to worry about and to be able to do things on our own timeline. #militarylife
Addi loved her Easter basket, which I tried to pack full of practical things, rather than just junk. Shh, don’t let her know that. 😉 We are going to Mexico in less than a month, so I got her things like a lifejacket, water shoes, and probably her most favorite item – a Tinkerbell towel. We saw that towel while browsing around Target the other day and she about flipped a lid when she spotted it. I put it in the cart and she started laughing uncontrollably. Ha To say she loves Tinkerbell would be an understatement.
Addi also went on her very first Easter egg hunt! I think she liked it…but it was hard to tell by the look on her face. She was dedicated and determined to get every egg in our yard and didn’t smile once. To her, she was on a mission and life couldn’t be enjoyed until it was complete. And complete it she did! She literally found every single one. Yeah. My kid is a rockstar. 😉
Anyway, long story, short – Easter was great and these Cheesy Scalloped Potatoes added to that greatness. That’s all. Enjoy!
Cheesy Scalloped Potatoes
Servings 15 -18
Ingredients
- 3 lbs. russet potatoes sliced into 1/4 inch slices {I also cut them in half lengthwise}
- Salt and pepper to taste
- 1/3 cup butter
- 1/3 cup flour
- 1 tsp. salt
- 1/2 tsp. onion powder
- 4 cups milk
- 3 & 1/2 cups shredded cheese {I used mild}
- 1 cup Panko bread crumbs
Instructions
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Preheat oven to 400ºF and grease a 9x13 inch baking dish.
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Place half of the sliced potatoes in the baking dish and top with salt and pepper.
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In a medium saucepan, heat butter until completely melted. Add flour, salt, and onion powder and stir constantly for one minute.
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Add milk and bring to a boil, stirring constantly. Reduce to a simmer and continue stirring until mixture thickens, about ten minutes.
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Stir in all of the cheese at once and continue stirring until cheese is completely melted.
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Pour half the cheese over the half of potatoes already in dish. Add the rest of the potatoes, salt and pepper to taste, and then top with the rest of the cheese sauce.
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Top with the Panko bread crumbs.
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Cover with aluminum foil and bake for 1 & 1/2 hours. {You can remove the foil during the last ten minutes or so, if you want to brown up the bread crumbs a bit.}
-Sarah
This is screaming comfort- Yum!
This is one of my most favorite ways to eat potatoes. I look forward to them when they are on my family’s holiday table. Delicious.
This looks mighty delicious! 😀 All that cheesy goodness….when is dinnertime? 😉
YUM! This looks awesome. I love scalloped potatoes. I wish I had a bowl right now!
send me your recipes if your really going to make one every night….
Hi Dorothy! I’m not sure what you mean here…do you mean you want me to send you the recipes that I make for dinner every night?
Hi, I’m trying these but have been stirring the milk for WAY over 10 minutes and it’s still milky. I’m thinking maybe I don’t have the stove temperature correct. What heat level do you use? Thanks for the recipe! I can’t wait to try them!
Hi Amanda! I use medium-high heat. Sorry, I will amend the recipe to reflect that. To thicken a sauce, I usually bring it to a boil and then let it simmer. Sorry for not including that!
Do you have a particular mild cheese that you use? I was thinking mabey Monterey Jack and cheddar.
I just use regular mild cheddar cheese. The Monterey Jack and Cheddar should work just fine though!
This looks so good! I’m sure it would be fine, but if using lactose free milk, butter, and cheese should I modify the recipe? My son is lactose intolerant so we are rethinking what/how we cook.
That’s a great question! I have never used lactose free dairy, so I am not much help. 🙁 If you try it, feel free to share your experience!
These potatoes were so delicious! Perfectly cooked, seasoned and cheesy! I wouldn’t change anything, cant wait to make again!
Oh, I am so happy to hear that, Crissy!! Thank you so much for letting me know that you liked them. They are a favorite in our house!