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Cheesy Scalloped Potatoes Recipe

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3.8 from 53 reviews

This recipe for Cheesy Scalloped Potatoes features tender russet potatoes layered with a creamy, savory cheese sauce made with aged cheddar and a hint of paprika. Baked to bubbly perfection, this classic comfort dish is perfect as a hearty side for family dinners or holiday meals, delivering rich flavor and a satisfying creamy texture.

Ingredients

Sauce Ingredients

  • 3 Tbsp. butter
  • 1 medium onion, diced
  • 2 tsp. garlic, minced
  • 3 Tbsp. flour
  • 1/2 cup chicken or vegetable stock
  • 2 cups 3% milk
  • 1 tsp. salt (or to taste)
  • 1/2 tsp. black pepper (or to taste)
  • 1/2 tsp. paprika

Main Ingredients

  • 3-4 lbs. russet potatoes
  • 2 cups cheddar cheese, grated (preferably aged cheddar)
  • Parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking pan or an equivalent-sized dish. This ensures the potatoes won’t stick during baking.
  2. Prepare the Sauce: In a medium sauté pan over medium heat, melt the butter. Add the diced onion and sauté for about 4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to cook off the raw flour taste.
  3. Make the Cream Sauce: Gradually whisk in the chicken or vegetable stock, followed by the milk, ensuring no lumps form. Add salt, black pepper, and paprika, continuing to whisk until the sauce thickens and bubbles. Once thickened, remove from heat and set aside.
  4. Slice Potatoes: Peel and slice the russet potatoes into thin 1/8 inch slices, ideally using a mandoline for even thickness. This helps them cook evenly.
  5. Assemble the Dish: Arrange half of the sliced potatoes evenly in the bottom of the greased baking pan. Lightly season with salt and pepper. Pour half of the prepared sauce evenly over the potatoes, then sprinkle with 1 cup of grated cheddar cheese. Repeat the layering with the remaining potatoes, sauce, and cheese.
  6. Bake Covered: Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for 30-40 minutes. This allows the potatoes to cook through while retaining moisture.
  7. Bake Uncovered: Remove the cover and continue baking for an additional 30 minutes until the top is bubbly, golden brown, and the potatoes are tender when pierced with a fork.
  8. Rest and Garnish: Let the scalloped potatoes rest for 10-15 minutes after baking, allowing the sauce to thicken and the dish to firm up for cleaner servings. Sprinkle freshly chopped parsley over the top before serving.

Notes

  • Using aged cheddar adds a sharper and more complex flavor to the dish.
  • Mandoline slicer ensures uniform potato slices for even cooking.
  • You can substitute milk and stock with lactose-free or vegetable stock to accommodate dietary needs.
  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • Letting the dish rest before serving helps the sauce set and improves texture.

Find it online: https://justsosavory.com/cheesy-scalloped-potatoes-recipe/