- Russet potatoes 2 large
- Butter 4 tbsp • 717 kcal
- Milk 1 1/2 cups • 49 kcal
- Garlic powder 1 tsp
- Flour 3 tbsp
- Black pepper 1 tsp
- Grated cheddar cheese 1 cup
Full of cheese, cream and potatoes, you really can't go wrong with this recipe! This dish can be paired with anything from chicken to fish. After making a creamy cheese sauce from scratch, the sauce is poured over thinly sliced potatoes and baked until the top is a beautiful golden brown. Scalloped potatoes make a hearty side dish which is great in the winter- warm, cheesy potatoes? Who could resist!
- Thinly slice the potatoes with a mandolin or a sharp kitchen knife. Set aside for now
- Add the butter to a small saucepan and melt. Whisk the flour into the butter and let cook for about a minute or until it begins to turn slightly brown.
- Whisk the milk into the saucepan and allow the mix to come to a boil, whisking constantly.
- Add the cheese to the milk mixture and whisk until all the cheese is melted in. Turn the heat off and set the sauce aside.
- Place a layer of potatoes in the bottom of a casserole dish, slightly over lapping.
- Pour a tiny bit of cream sauce on top of the potatoes in the dish.
Add another layer of potatoes on top of the first and again add a tiny bit of the cheese sauce.
Continue layering the potatoes and cheese until you reach the top of the casserole dish. You should have used all of the potatoes and all of the sauce.
Bake in a 350 ̊F oven for 25-30 minutes or until the sauce is bubbling around the edges and the top is golden brown. Serve while hot!
-Russet potatoes are the best type of potatoes to use for scalloped potatoes. Russets have the highest starch content of all the potatoes and therefore make the creamiest sauces. Yukon potatoes will also work well if russets are not available.
-Try using swiss cheese, parmesan or gruyere in this recipe for a new taste in your scalloped potatoes.