Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas, or Thanksgiving!
Being the owner of this food blog since 2008, I’ve found that around Thanksgiving and Christmas I’m on call for everyone – friends, bloggers, family, neighbors for recipe questions that might arise.
Not even necessarily about recipes on my blog, just cooking in general. I absolutely don’t mind at all. I love to help when I can. But my phone is literally blowing up with texts and emails.
That’s not even counting all of the comments on my blog. I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day. Phew.
I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day. Not me.
We all know by now that mornings don’t like me and vice versa. My husband and I don’t talk until at least 10AM to keep things tranquil. He’s not a morning person either. We’re quite the combo.
So you could imagine what kind of response I would write to the person asking me if they can replace the cup of sugar in the cookies with a cup of salt if I responded in the morning.
No bueno. I decided a long time ago that nighttime is the best time. I’m a lot nicer.
These Scalloped Potatoes with cheese, ask me whatever you want about them. They’re fabulous by the way. And that’s coming from someone who loves her mashed potatoes.
The most important thing in scalloped potatoes is to make sure you slice them thin. No one wants to bite into a thick potato. Do they? I sure don’t.
I prefer Yukon gold or Russet potatoes for this dish. Yukon potatoes tend to hold their shape better and don’t need to be peeled but Russets work well too.
Scalloped Potatoes
These easy Scalloped Potatoes are a classic dish that you cannot go wrong with. Layers of potatoes, cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect side dish to Easter, Christmas, or Thanksgiving!
Prep: 10min
Total: 70min
Yield: 6
Serving Size: 1 grams
Nutrition Facts: servingSize 1 grams
Ingredients:
- 4 cups thinly sliced potatoes ((Yukon Gold or Russet; about 2 pounds give or take))
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese (, divided)
- paprika
Instruction:
- Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8×8 or 9×9 inch baking dish will work).
- In a small sauce pan, melt butter and stir in flour.
- Whisk in the milk very slowly and season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in 1 cup of the cheddar cheese.
- Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.
the easiest recipe ~ korean cheese potato pancakes #shorts
FAQ
What is the healthiest way to prepare potatoes?
What can I do with excess potatoes?
- Refried roasties. A star rating of 5 out of 5. …
- Bombay potato omelette. A star rating of 4 out of 5. …
- Leftover lamb & potato pie. …
- Baked potato skins with brie & truffle. …
- Oven-baked smoked salmon, pepper & pesto tortilla. …
- Peppered mackerel fishcakes. …
- Potato pancakes. …
- Leek, bacon & potato soup.
What is the most popular way to cook a potato?
