Cheesy Scalloped Potatoes
Few things bring more comfort than a bubbling dish of cheesy scalloped potatoes. This classic recipe transforms simple potatoes and creamy cheese into a decadent side the whole family will love. Let’s make those delicious layers together.
Equipment
- 1 Baking Dish
- 1 Saucepan
- 1 Whisk
- 1 Mandoline (optional)
Ingredients
Scalloped Potato Layers
- 3 lb Russet potatoes peeled and thinly sliced, about 1/8-inch thick
- 2 tbsp Butter or favorite oil
- 2 tbsp All-purpose flour
- 2 cup Milk
- 2 cup Shredded cheddar cheese or blend of mozzarella and mild cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder (optional)
- 0.5 tsp Alcohol-free vanilla (optional, for a hint of sweetness)
- 2 tbsp Chopped chives or parsley for garnish (optional)
Instructions
- Peel and thinly slice the potatoes, about 1/8-inch thick, so they cook evenly and absorb flavors well.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly until smooth and thickened. Add the shredded cheese, salt, pepper, and garlic powder. Stir until combined and silky.
- In a buttered baking dish, arrange half of the sliced potatoes in an even layer. Pour over half the cheese sauce. Repeat with the remaining potatoes and sauce. Press down gently to settle.
- Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for another 25–30 minutes until golden and bubbling.
- Let the potatoes rest for 10 minutes after baking so the layers set. Garnish with chives or parsley before serving.
Notes
Cool leftovers before transferring to an airtight container. Refrigerate up to 4 days. Reheat, covered, at 350°F for 15–20 minutes, or microwave until hot. For make-ahead: Assemble and refrigerate up to 1 day ahead. Add 10 minutes to bake time if cold. For freezing: Cool completely, wrap, and freeze up to 2 months. Thaw before reheating.