Cheesy Scalloped Potatoes-The Little Shop of Olive Oils

Cheesy Scalloped Potatoes


  • 2 pounds russet potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese
  • 4 tablespoons Premium Extra Virgin Olive Oil
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (optional)
  • Fresh chives or parsley, chopped, for garnish (optional)


  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with EVOO or cooking spray.
  • Peel and thinly slice the potatoes and onions. You can use a mandolin slicer for even, thin slices.
  • In a medium saucepan, heat 4 tablespoons of EVOO over medium heat.
  • Add the minced garlic and sauté for about 30 seconds, or until fragrant.
  • Stir in the flour and cook for 1-2 minutes, stirring constantly, until it becomes lightly golden.
  • Gradually whisk in the milk until the mixture is smooth and thickened. This will be your cheese sauce base.
  • Add the shredded cheddar cheese and continue to stir until the cheese is fully melted and the sauce is creamy. Season with salt, black pepper, and dried thyme (if using).
  • Place a layer of sliced potatoes in the prepared baking dish, followed by a layer of sliced onions.
  • Pour a portion of the cheese sauce over the potatoes and onions, spreading it evenly.
  • Repeat this layering process until you've used up all the ingredients, finishing with a layer of cheese sauce on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
  • After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown, and the potatoes are tender when pierced with a fork.
  • If desired, garnish the cheesy scalloped potatoes with fresh chopped chives or parsley.
  • Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.
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