Description
Cheesy Scalloped Potatoes are a classic comfort food featuring thinly sliced potatoes baked in a creamy, cheesy sauce until tender and golden. This rich and satisfying casserole is perfect for family dinners or holiday gatherings, delivering warm flavors and a deliciously melty cheddar cheese topping.
Ingredients
Scale
Potatoes
- 4 large potatoes, peeled and thinly sliced
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
Cheese
- 1 1/2 cups shredded Cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the scalloped potatoes.
- Prepare Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper until you have a smooth mixture. Gradually whisk in the milk and continue cooking, whisking constantly, until the sauce thickens to a creamy consistency.
- Layer Potatoes: In a 9×13-inch baking dish, spread half of the sliced potatoes evenly on the bottom. Pour half of the prepared milk sauce over the potatoes, then sprinkle with half of the shredded Cheddar cheese. Repeat these layers with the remaining potatoes, sauce, and cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour. This slow baking allows the potatoes to soften and absorb the rich flavors of the sauce.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes. This step browns the cheese topping, making it bubbly and golden while ensuring the potatoes are tender.
- Serve: Remove from the oven and serve the cheesy scalloped potatoes hot as a hearty side dish or a comforting main course.
Notes
- For easier slicing, use a mandoline or a sharp knife to slice the potatoes evenly.
- Feel free to add herbs like thyme or rosemary to the sauce for extra flavor.
- Using whole milk will yield a richer sauce; low-fat milk can be substituted for a lighter version.
- Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to set slightly for easier serving.
- To make ahead, assemble the dish, cover it, and refrigerate overnight. Bake as directed, adding extra time if baking from cold.
