Cheesy Scalloped Potatoes

I noticed these scalloped potatoes on Pinterest, and they looked so good I put them on my “to do” list. Now my “to do”, or should I say “to make” list is so long, I don’t know which way is up. But I found these while looking through my Pinterest pins, and decided today is the day. Yes, I should be cleaning the house, doing outside work, or any number of other things I have to do. But, I’d rather be cooking. So, I guess the rest can wait for just another day!

Cheesy Scalloped Potatoes |
I followed the recipe except I added some very thinly sliced onions, I sliced on my Mandoline slicer. They’ve got to be thinly sliced, otherwise they won’t be completely cooked in the hours time. I also added some Vermont Cheddar Cheese Powder to the sauce, which gave it that extra cheesy kick.

These potatoes are a sure bet for anyone that loves them as I do. And the thickening of the sauce takes the guesswork out of whether the sauce will be too thick or too thin. The sauce came out perfect and cheesy.

Cheesy Scalloped Potatoes |

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Cheesy Scalloped Potatoes

  • Author: A Foodie Affair
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x


  • 4 cups thinly sliced potatoes
  • 1 medium onion, peeled and very thinly sliced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 Tbsp Vermont Cheddar Cheese Powder (optional)
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese, to sprinkle on top
  • paprika


  1. In a small sauce pan, melt butter and blend in flour and Vermont Cheddar Cheese Powder.
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese.
  7. Place a half of the sliced potatoes and some of the onion in a lightly greased one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes, onions and cheese sauce.
  10. Sprinkle the remaining cheese on top.
  11. Top with some paprika for color.
  12. Bake uncovered for about 1 hour at 350°F.
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    1. says: Sandie

      OMG, Kayle they were so good! I couldn’t stop eating them! And easy, because you make the consistency of the sauce ahead of time, so they come out perfect!

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