Description
This Easy Cheesy Scalloped Potatoes recipe features tender russet potatoes baked in a creamy, sharp cheddar cheese sauce. Perfect as a comforting side dish for any meal, it’s simple to prepare with layers of thinly sliced potatoes and a luscious cheese sauce, finished with a sprinkle of paprika and fresh herbs.
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 and 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 your oven to 350 degrees F and grease a 13″x9″ baking dish with cooking spray to ensure the scalloped potatoes don’t stick.
- Parboil Potatoes: Bring a large pot of water to a boil. Scrub the unpeeled potatoes thoroughly and add them whole to the boiling water. Boil for 25 minutes until a sharp knife can easily pierce them but they’re not fully cooked. Drain and let cool enough to handle.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes until it turns golden brown, stirring constantly. Slowly whisk in the milk and continue stirring until the sauce thickens, about 3 minutes. Remove from heat, stir in most of the shredded cheddar cheese, and season with salt and pepper to taste.
- Slice Potatoes: Gently peel the cooled potatoes and slice them into thin 1/8 inch rounds to ensure even layering and cooking.
- Assemble Layers: Place one-third of the potato slices in a single overlapping layer in the baking dish. Season lightly with salt and pepper and spoon one-third of the cheese sauce over the potatoes. Repeat this layering two more times, ending with cheese sauce on top. Spread the sauce evenly over the top layer.
- Add Toppings: Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top layer and lightly dust with paprika for color and subtle flavor.
- Bake: Bake the assembled scalloped potatoes in the preheated oven for 25 minutes or until the cheese sauce is bubbly and the top is lightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh chopped chives or parsley. Serve the scalloped potatoes immediately to enjoy the creamy texture and rich flavors.
Notes
- If the cheese sauce is too thick, add a small amount of milk gradually while whisking until it reaches a thick but pourable consistency.
- Potatoes should be parboiled so they can be pierced easily but not fall apart when sliced and layered.
- Use sharp cheddar for the best flavor and melting quality in the sauce.
- This dish is best served fresh but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
