These Cheesy Scalloped Potatoes are just like the ones that Mom made growing up. Full of cheesy, melty goodness and perfect for Easter brunch or Sunday supper.
I grew up on my Mom’s Cheesy Scalloped Potatoes– and not just for special occasions like Christmas or Easter. We were lucky that my dad is a meat and potatoes kind of guy, so this recipe was in our regular dinner rotation, usually with BBQ chicken and homemade rolls. It was one of my sister’s favorite meals that Mom made (mine is still beef enchiladas).
When OXO offered to partner with me and send me their new Chef’s Mandoline Slicer 2.0 I knew right away that I wanted to try it with these scalloped potatoes. It is sometimes a challenge getting just the right thickness and uniformity for these potatoes using a knife.
With the OXO Mandoline Slicer you can create up to 21 different cuts with thickness settings in 0.5-mm intervals, straight and wavy blades, and built-in julienne and French fry blades. The Chef’s Mandoline lets you easily create precise slices for professional-quality results. I love the safety grip feature of this mandoline. My husband has been a waffle fry making fool since I received this product.
Mom’s recipe has changed a few times over the years but this version is the one that I remember most. I always made sure to stay nearby when Mom made this so that I could be the one to lick the spoon (and bowl, let’s be honest) after she made the sauce. This recipe uses processed cheese – and I know some of you may have strong feelings about that. That’s fine, if you’re not a fan then feel free to make your own cheese sauce (or start you own food blog… haha, I’m feeling saucy today. Pun intended.)
If you do want to make your own cheese sauce, follow this recipe for Cheesy Ham and Potatoes Casserole. If not, proceed ahead to cheesy, melty goodness with these scalloped potatoes.
- 5 russet potatoes, medium-large
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp butter, unsalted
- 4 tbsp flour, all-purpose
- 8 oz processed cheese, like Velveeta
- 2 cups milk, whole
- Preheat the oven to 350 degrees.
- Wash and peel the potatoes.
- Use a mandoline or knife to thinly slice the potatoes into coins. These should not be paper thin, but not too thick either.
- Place the sliced potatoes into a large stockpot and add enough water to cover the potatoes. Salt the water generously (about 1 tsp).
- Boil the potatoes over medium-high heat until just soft. They should be fork tender, but not mushy or falling apart.
- When the potatoes are almost finished boiling, start preparing the sauce. Add the butter and flour to a large saucepan over medium heat.
- Continue cooking the flour and butter until a thick paste (or roux) forms. This will begin to bubble, but do not let it burn.
- Slowly add in the milk while stirring constantly.
- Once all of the milk is added, cube the processed cheese and add it to the saucepan.
- Continue stirring constantly until the cheese is melted and the sauce begins to thicken. Adjust your heat if necessary, but do not let the mixture burn on the bottom.
- Stir in the salt and pepper. Taste and add more as needed.
- Drain the boiled potatoes. Add a layer of potatoes (half) to a large baking dish. Top the potatoes with half of the cheese mixture.
- Add in the remaining potatoes and top with the remaining cheese.
- Bake for 20-25 minutes, until the cheese is bubbly and golden brown. Cover with foil if it is browning too quickly.
- Top with green onions or fresh thyme if desired.
If you like scalloped potatoes, you would also enjoy my Loaded Baked Potato Casserole. Soft baked potatoes, tender grilled chicken, gooey cheese, and BACON.