Description
This Easy Cheesy Scalloped Potatoes recipe features tender russet potatoes layered with a creamy, cheesy sauce made from sharp cheddar cheese, butter, flour, and milk. Baked to perfection with a golden top and garnished with paprika and fresh herbs, this comforting dish is perfect as a side for any meal.
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 baking dish: Preheat your oven to 350 degrees Fahrenheit and grease a 13″x9″ baking pan with cooking spray to prevent sticking.
- Boil potatoes: Scrub the russet potatoes clean and place them whole into a large pot of boiling water. Cook for 25 minutes until they can be pierced easily with a sharp knife but are not fully cooked through. Remove and cool until safe to handle.
- 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 flour turns golden brown. Gradually stir in the milk and cook, stirring often, until the sauce thickens, about 3 minutes. Remove from heat and stir in most of the shredded cheddar cheese. Season with salt and pepper to taste.
- Slice potatoes: Once cooled, gently peel the potatoes and slice them into 1/8 inch rounds for layering.
- Assemble layers: Place one third of the sliced potatoes in a single overlapping layer in the baking dish, seasoning lightly with salt and pepper. Spoon one third of the cheese sauce evenly over the potatoes. Repeat this process for two more layers, finishing with cheese sauce spread across the top layer.
- Add toppings: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top, followed by a light dusting of paprika for color.
- Bake: Bake the scalloped potatoes at 350 degrees Fahrenheit for 25 minutes or until the cheese sauce is bubbly and the top is lightly golden.
- Garnish and serve: Remove the dish from the oven and garnish with fresh chopped chives or parsley if desired. Serve immediately for best taste.
Notes
- If the cheese sauce becomes too thick, gradually add a little more milk while whisking until you reach a thick but pourable consistency.
- Potatoes should be tender enough to pierce easily but not so soft that they fall apart during slicing and layering.
- You can use half & half instead of nonfat milk for a creamier sauce.
- For sharper flavor, use aged cheddar cheese.
- To make cleanup easier, line the baking dish with parchment paper before greasing.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 35 mg
