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Scalloped Potatoes

Creamy, cheesy scalloped potatoes made with thinly sliced Yukon Gold or Russet potatoes that evoke comfort and nostalgia.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potato Layers
  • 4 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds) These potatoes create a creamy texture that melts in your mouth.
Cheese Sauce
  • 3 tablespoons butter Adding a rich flavor that enhances the overall taste.
  • 3 tablespoons flour For thickening the cheese sauce.
  • 1.5 cups milk Brings a velvety smoothness to the sauce.
  • 1 teaspoon salt To enhance the natural flavors.
  • 1 dash cayenne pepper Imparts a subtle warmth.
  • 1.5 cups grated sharp cheddar cheese (divided) Provides a bold, rich cheesiness.
  • Paprika For a pop of color and a hint of smokiness.

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 1.5-quart baking dish (approximately 8×8 or 9×9 inches).
Cheese Sauce
  1. In a small saucepan over low heat, melt the butter.
  2. Stir in the flour, creating a roux that will thicken your cheese sauce.
  3. Gradually whisk in the milk to avoid lumps. Season with salt and cayenne pepper, cooking until smooth and bubbly.
Combine
  1. Reduce the heat and stir in 1 cup of the grated cheddar cheese until fully melted.
  2. Layer half of the sliced potatoes in the greased dish, then pour half of the cheese sauce over the potatoes.
  3. Repeat with the remaining potatoes and top with the rest of the cheese sauce.
  4. Sprinkle with the remaining 1/2 cup of cheddar cheese and paprika.
Baking
  1. Bake uncovered for about 1 hour, or until the potatoes are fork-tender and the top is golden and bubbly.

Notes

Choosing Yukon Gold potatoes is preferred for their creamy texture. Use a mandoline slicer for uniform thickness. Adding cooked bacon or sautéed onions can enhance texture and taste.