Description
This easy cheesy scalloped potatoes recipe features tender russet potatoes layered with a rich and creamy sharp cheddar cheese sauce. Baked to bubbly perfection and garnished with paprika and fresh herbs, it makes a comforting side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika for garnish
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit and grease a 13×9 inch baking pan with cooking spray to prepare it for the potatoes.
- Boil potatoes: Bring a large pot of water to a boil. Scrub the whole potatoes clean and place them into the boiling water. Boil for 25 minutes until they can be easily pierced with a sharp knife but are not fully cooked through. Remove and let cool until safe to handle.
- Make cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook constantly until the flour turns golden brown, about 2 minutes. Slowly stir in the milk and cook while stirring frequently until the sauce thickens, about 3 minutes. Remove from heat and stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Slice potatoes: Peel the cooled potatoes gently and slice them into 1/8 inch thick rounds to prepare for layering.
- Layer potatoes and sauce: Arrange one third of the sliced potatoes in an overlapping single layer in the prepared baking dish. Sprinkle with salt and pepper. Spoon one third of the cheese sauce over the potatoes. Repeat layering two more times, finishing with cheese sauce on top. Spread sauce evenly to cover all potatoes.
- Add topping and bake: Sprinkle ½ cup shredded cheddar cheese over the top and lightly dust with about ⅛ teaspoon paprika for color. Bake uncovered in the preheated oven for 25 minutes until the sauce is bubbly and golden.
- Garnish and serve: Remove from oven and garnish with fresh chopped chives or parsley if desired. Serve immediately while warm and cheesy.
Notes
- If the cheese sauce is too thick, gradually whisk in more milk a little at a time until it is thick but still pourable.
- Potatoes should be pierced easily with a sharp knife after boiling but should hold their shape without falling apart.
- Use freshly grated sharp cheddar cheese for best melting and flavor results.
- Let potatoes cool before peeling to avoid burning hands.
- Use a 13×9 inch baking dish for even cooking and layering.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
