Cheesy Cheddar Potato Casserole

This is comfort-food scalloped potatoes at its most straightforward, no fussy sauce-making required. Thin-sliced potatoes get layered with sliced cheddar, a light dusting of flour, and a little salt and pepper, then milk goes over the top and the oven does the rest.

The flour is the clever, invisible trick. Dusted between the layers, it thickens the milk into a creamy, cheesy sauce as the casserole bakes, so you skip the saucepan and roux entirely. Cover the dish first and the potatoes steam tender in that milk; uncover it at the end and the cheddar on top turns golden, bubbly, and browned.

Two things make or break it: slice the potatoes thin and even so they all cook through at the same time, and let the casserole rest a few minutes out of the oven so the sauce thickens and settles before you scoop in.

Kitchen Tips

• Slice the potatoes thin and evenly so they cook through at the same rate, with no half-hard slices.
• Don’t skip the flour dusting between layers; it thickens the milk into a creamy sauce right in the dish.
• Bake covered to steam the potatoes tender, then uncover to brown the cheesy top.

Variations

• Layer in thin onion slices or a little garlic for more savory depth.
• Use Gruyere or a sharp aged cheddar, or add a sprinkle of breadcrumbs on top for crunch.