Absolutely — Scalloped Potatoes are a creamy, cheesy, baked comfort-food classic. 🥔🧄🧀 They’re perfect as a side for roast meats, holiday meals, or even a cozy weeknight dinner.
🥔 Classic Scalloped Potatoes
🧺 Ingredients (Serves 4–6)
- 2 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups milk (whole milk preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 cup shredded cheddar cheese (or Gruyère for a richer flavor)
- ¼ cup grated Parmesan (optional, for topping)
🔪 Instructions
1. Preheat oven
- Preheat to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter.
2. Make the cream sauce
- In a medium saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in flour and cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in milk, stirring constantly until thickened (about 4–5 minutes).
- Season with salt, pepper, and garlic powder.
- Stir in ½ cup shredded cheese until melted and smooth.
3. Assemble the dish
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat with the remaining potatoes and sauce.
- Sprinkle remaining cheese and Parmesan on top.
4. Bake
- Cover with foil and bake for 35–40 minutes.
- Remove foil and bake additional 20–25 minutes until potatoes are tender and top is golden brown.
5. Rest & serve
- Let rest 5–10 minutes before serving — the sauce will thicken slightly.
🌟 Tips & Variations
- Extra creamy: Add ¼ cup heavy cream to the sauce.
- Herb boost: Add 1 tsp thyme or rosemary to the sauce.
- Make ahead: Assemble and refrigerate overnight; bake next day, adding 10–15 extra minutes.
- Add-ons: Layer in cooked bacon bits, sautéed onions, or mushrooms for extra flavor.
If you want, I can also give you a stovetop scalloped potatoes version that doesn’t require oven baking — it’s faster and still creamy!
