Description
Creamy scalloped potatoes deliver French-inspired comfort with layers of thinly sliced potatoes, rich cheese, and velvety sauce. Baked until golden and bubbling, this classic side dish promises to elevate any meal with its irresistible warmth and indulgent flavor.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 milliliters) thinly sliced potatoes
- 1.5 cups (360 milliliters) grated sharp cheddar cheese
- 3 tablespoons (45 milliliters) butter
- 3 tablespoons (45 milliliters) all-purpose flour
- 0.5 cup (120 milliliters) milk
Seasoning and Spices:
- 1 pinch cayenne pepper
- salt to taste
Garnish (Optional):
- 0.5 cup (120 milliliters) sliced green onions
Instructions
- Preheat the oven to 375°F (190°C) to ensure even cooking temperature for the dish.
- Generously grease a 9×13-inch (23×33 centimeters) baking dish with butter or non-stick cooking spray to prevent sticking.
- Create a smooth roux by melting of butter in a medium saucepan over medium heat, then whisk in of all-purpose flour until the mixture turns light golden.
- Gradually pour 1½ cups (360 milliliters) of whole milk into the roux, whisking constantly to prevent lumps from forming.
- Simmer the sauce for 5-7 minutes, stirring frequently, until it thickens to a creamy consistency that coats the back of a spoon.
- Remove the saucepan from heat and stir in 1½ cups (150 grams) of grated sharp cheddar cheese until completely melted and smooth.
- Season the cheese sauce with salt and optional cayenne pepper for a subtle heat.
- Arrange a single layer of thinly sliced potatoes across the bottom of the prepared baking dish, slightly overlapping each slice to create an even coverage.
- Drizzle half of the cheese sauce over the first potato layer, ensuring each slice is well-coated.
- Repeat the layering process with the remaining potato slices and cheese sauce, creating a second complete layer.
- Sprinkle an additional ½ cup (50 grams) of grated cheese over the top layer for extra richness and a golden crust.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
- Allow the scalloped potatoes to rest for 10-15 minutes after removing from the oven, which helps the layers set and makes serving easier.
- Optional: Garnish with finely chopped green onions before serving for added freshness and color.
Notes
- Whisk butter and flour together quickly to build a golden, flavorful roux base that becomes the heart of your creamy sauce.
- Create a silky smooth cheese sauce by gradually adding milk while stirring constantly, preventing any unwanted lumps from forming.
- Layer thinly sliced potatoes carefully, ensuring each piece slightly overlaps to create a beautiful, uniform texture throughout the dish.
- Drench potato layers generously with rich, melted cheese sauce, making sure every slice gets coated for maximum flavor absorption.
- Bake covered initially to steam potatoes perfectly, then uncover to develop a stunning golden-brown crispy top that’ll make everyone’s mouth water.
- Let the casserole rest after baking, allowing ingredients to settle and flavors to meld together, creating a more cohesive and delicious final dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 376 kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 54mg