Scalloped potatoes

Here’s a classic, creamy scalloped potatoes recipe—comfort food at its finest!

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Ingredients (serves 4–6)

• 2 lbs (900 g) potatoes, peeled and thinly sliced

• 1 small onion, finely chopped (optional)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (whole milk preferred)

• 1 cup shredded cheese (cheddar is classic)

• 1 tsp salt

• ½ tsp black pepper

• ¼ tsp nutmeg (optional, for warmth)

• ½ cup breadcrumbs (optional, for topping)

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Instructions

1. Preheat oven: 375°F (190°C). Grease a 9×13-inch baking dish.

2. Make the sauce:

   • In a saucepan, melt butter over medium heat.

   • Add flour and whisk for 1–2 minutes to make a roux.

   • Gradually whisk in milk until smooth.

   • Cook until slightly thickened (about 5 minutes).

   • Add salt, pepper, and nutmeg. Stir in half the cheese.

3. Assemble the casserole:

   • Arrange a layer of potato slices in the bottom of the dish.

   • Sprinkle a little onion (if using).

   • Pour some sauce over the potatoes.

   • Repeat layers until all potatoes and sauce are used, ending with sauce on top.

4. Add topping:

   • Sprinkle remaining cheese on top.

   • Optional: add breadcrumbs for extra crunch.

5. Bake:

   • Cover with foil and bake 40 minutes.

   • Remove foil and bake an additional 20–25 minutes until potatoes are tender and top is golden brown.

6. Rest and serve:

   • Let the dish sit 5–10 minutes before serving so the sauce sets slightly.

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This recipe is rich, creamy, and pairs beautifully with roasted meats or a fresh salad.

If you like, I can also give a lighter, healthier version that’s just as creamy but with less butter and cheese. Do you want me to?