Here’s a classic recipe for Scalloped Potatoes—creamy, cheesy, and perfectly tender:
Scalloped Potatoes
Ingredients (serves 4–6)
- 4–5 medium potatoes, peeled and thinly sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese (optional: mix with Gruyère for extra flavor)
- ½ tsp garlic powder (optional)
- Optional garnish: chopped parsley
Instructions
1. Preheat oven
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Make the cream sauce
- In a saucepan over medium heat, melt butter.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth.
- Add salt, pepper, garlic powder, and ½ cup of cheese (if using). Stir until cheese melts and sauce thickens slightly.
3. Layer the potatoes
- Arrange half of the sliced potatoes in the baking dish.
- Pour half of the cream sauce over the potatoes.
- Repeat with the remaining potatoes and sauce.
4. Top and bake
- Sprinkle remaining cheese on top (optional).
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 25–30 minutes, until potatoes are tender and the top is golden.
5. Serve
- Let sit 5 minutes before serving. Garnish with parsley if desired.
Tips:
- Slice potatoes evenly to ensure they cook uniformly.
- For extra flavor, add sautéed onions or a pinch of nutmeg to the sauce.
- Use heavy cream instead of milk for an extra rich and creamy dish.
If you want, I can also give a make-ahead version where you assemble it the night before and bake it fresh for dinner—it’s perfect for holidays or busy nights.
Do you want that version?
