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!
Ingredients
- 4 cups Yukon Gold or Russet potatoes, peeled if using Russets and thinly sliced (I like to use the 1/8th setting on my mandoline), (about 1.5 pounds give or take)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt and ground black pepper to taste
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese, divided
- paprika
Equipment
8X8 Baking Dish (this one is super pretty)
Mandoline Slicer (this makes slicing potatoes easy)
Instructions
- Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 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, pepper and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Remove from 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.
- Cover with foil and bake for about 1 hour at 350°F. Uncover and bake for up to an additional 30 minutes or until the potatoes are fork tender.
Video
Notes
If doubling, use a 9x13 pan.
Serving: 1/6 of the recipe, Calories: 337kcal, Carbohydrates: 34g, Protein: 12g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 650mg, Potassium: 783mg, Fiber: 4g, Sugar: 4g, Vitamin A: 560IU, Vitamin C: 31mg, Calcium: 296mg, Iron: 1mg