Description
This Easy Cheesy Scalloped Potatoes recipe features layers of thinly sliced russet potatoes baked in a rich, creamy sharp cheddar cheese sauce. With a golden top garnished by paprika and fresh herbs, this classic comfort side dish is perfect for gatherings or a cozy family 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
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 13” x 9” baking dish with cooking spray to prevent sticking.
- Boil Potatoes: Bring a large pot of water to a boil. Scrub the potatoes well and place them whole into the boiling water. Boil for 25 minutes until they can be easily pierced with a sharp knife but are not fully soft. Remove and cool until safe to handle.
- Make Cheese Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour continuously, cooking until golden brown for about 2 minutes. Gradually stir in the milk, cooking and stirring until the sauce thickens, about 3 minutes. Remove from heat and stir in 2 cups of the shredded cheddar cheese. Season with salt and pepper to taste.
- Slice Potatoes: Once cooled, gently peel the potatoes and slice into 1/8-inch-thick rounds for even layering.
- Assemble Layers: Arrange one-third of the sliced potatoes overlapping in a single layer in the prepared baking dish. Season with salt and pepper. Spoon one-third of the cheese sauce evenly over the potatoes. Repeat layering for the second and third layers, making sure to pour all the remaining cheese sauce over the top.
- Add Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top layer along with about 1/8 teaspoon of paprika for color.
- Bake: Bake uncovered in the preheated oven for 25 minutes, or until the cheese sauce is bubbling and the top is slightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh chopped chives or parsley if desired. Serve immediately for best flavor and texture.
Notes
- If the cheese sauce becomes too thick, gradually add more milk while whisking until the consistency is thick yet pourable.
- The potatoes should be tender enough to pierce easily but remain firm to hold slices intact during handling and baking.
- Using a sharp knife or mandoline will help achieve consistently thin potato slices.
- For a richer flavor, half & half can be used instead of nonfat milk in the cheese sauce.
- You can substitute cheddar cheese with a mix of sharp and mild cheeses according to preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
