Scalloped Potatoes
Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas, or Thanksgiving!
Scalloped Potatoes the perfect potato side for a variety of main dishes, are easily one of the best side dishes to ever exist. Oh so creamy and delicious! They are a taste of heaven.
Scalloped Potatoes recipe is just like grandma used to make! Use leftover ham to make this simple and delicious comfort food!
The perfect side to complement a main course or a welcome addition to any potluck, Scalloped Potatoes is one of those dishes that seems complicated but is simple, it's just a long bake and a short standing period to let the sauce thicken. Then, voilà! Your baked Scalloped Potatoes dish is ready to serve. Set it out for an elegant, celebratory dinner or bring it along to a get-together, and you'll be fielding requests for easy Scalloped Potatoes all year long.
This easy Scalloped Potatoes dish is essentially a classic French potato dish called Gratin Dauphinoise, typically baked in an oval gratin dish. The starch from russet potatoes is a vital part of creating a thick, garlicky cream-based sauce. Our Scalloped Potatoes relipe makes a lighter white sauce (a French-stvle béchamel) first, pouring it over the potatoes for a tasty and foolproof dish.
Resting time: 15 minutes Servings: 6 servings
Tips for Perfect Scalloped Potatoes
- Slice the potatoes evenly to ensure the scalloped potatoes cook evenly
- Use a mandoline to make this job extra quick.
- If you decide to add cheese to the sauce remove the sauce from the stove and stir in 1 1/2 to 2 cups of cheese (cheddar/gruyere are great choices).
- Season the potatoes with salt and pepper between layers.
- Cover with foil while it bakes, this allows it to steam and the potatoes will cook a bit faster.
Ingredients:
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1⁄2 cup grated cheese, to sprinkle on top
Directions :
- Heat oven to 350°F. Grease 2-quart casserole with butter or cooking spray.
- In a small sauce pan, melt butter and blend in flour. Let sit for a minute.
- Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F
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