Description
This Easy Cheesy Scalloped Potatoes recipe features tender slices of russet potatoes layered and baked in a rich, creamy cheddar cheese sauce. Perfect as a comforting side dish, it combines simple ingredients and straightforward techniques to deliver classic, flavorful scalloped potatoes with a golden crust and a touch of fresh herbs for garnish.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 1/2 cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika for garnish (about 1/8 teaspoon)
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F and grease a 13”x9” baking pan with cooking spray to prevent sticking.
- Boil Potatoes: Bring a large pot of water to a boil. Scrub the potatoes clean and place them whole into the boiling water. Boil for 25 minutes until they can be easily pierced with a sharp knife but are not fully soft. Remove and let cool until manageable.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook constantly for about 2 minutes until the mixture turns golden brown. Gradually stir in the milk and continue cooking and stirring for 3 minutes until thickened. Remove from heat and stir in 2 cups of shredded cheddar cheese. Season with salt and pepper to taste.
- Slice Potatoes: Carefully peel the cooled potatoes and cut them into 1/8 inch thick rounds for layering.
- Layer Ingredients: Place one-third of the potato slices in a single overlapping layer in the prepared baking dish. Season with salt and pepper. Spoon one-third of the cheese sauce over the potatoes. Repeat layering two more times with the remaining potatoes and sauce to create three layers total.
- Top and Bake: Pour the remaining cheese sauce evenly over the top layer of potatoes. Sprinkle 1/2 cup of shredded cheddar over the sauce, followed by a light dusting of paprika for color. Bake in the preheated oven for 25 minutes until the sauce is bubbly and the top is lightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh chopped chives or parsley. Serve immediately while warm and creamy.
Notes
- If the cheese sauce is too thick, gradually add more milk a little at a time while whisking until you reach a pourable consistency.
- Potatoes should be cooked enough to pierce easily but remain firm enough to hold their shape in the dish.
- Using sharp cheddar cheese enhances the flavor and provides a richer taste to the sauce.
- Letting the potatoes cool before slicing makes peeling and cutting easier and safer.
- For a crispier top, broil the dish for 1-2 minutes after baking, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
