Description
Classic creamy scalloped potatoes baked to golden perfection with layers of thinly sliced potatoes and a rich, cheesy sauce, making a comforting and crowd-pleasing side dish.
Ingredients
Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Cheese
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Optional
- 1 small onion, thinly sliced
- Fresh chopped parsley for garnish
Instructions
- Prepare Potatoes: Peel and thinly slice the russet potatoes using a mandoline or a sharp knife to ensure even cooking.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until bubbly to form a roux. Gradually whisk in the milk to prevent lumps, then continue cooking and stirring until the sauce thickens, around 5-7 minutes. Season with salt, pepper, and garlic powder.
- Combine Cheese: Remove the sauce from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.
- Layer the Dish: Grease a 9×13-inch baking dish. Arrange half of the sliced potatoes evenly in the bottom. If using onion, spread a layer of thin onion slices over the potatoes. Pour half of the cheese sauce over the first layer. Repeat layering with the remaining potatoes and sauce.
- Top Cheese: Sprinkle the remaining cheddar cheese and Parmesan evenly over the top layer.
- Bake: Preheat the oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes until the potatoes are tender and the top is golden and bubbly.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes to thicken before serving. Garnish with fresh parsley if desired.
Notes
- For easier slicing, soak peeled potatoes in cold water to prevent browning.
- You can substitute whole milk with half-and-half for a richer sauce.
- To save time, use pre-shredded cheese but be aware it may affect melting quality due to anti-caking agents.
- Scalloped potatoes can be prepared a day ahead and reheated covered in the oven.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
