Description
Cheesy Scalloped Potatoes are a classic, comforting side dish featuring layers of thinly sliced potatoes baked in a creamy, cheesy sauce until tender and golden. Perfect for family gatherings or a cozy meal, this recipe combines simple ingredients with straightforward preparation to deliver ultimate comfort food.
Ingredients
Scale
Potatoes
- 4 large potatoes, peeled and thinly sliced
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
Cheese
- 1 1/2 cups shredded Cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the scalloped potatoes evenly.
- Make the Sauce: In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Gradually add 2 cups milk while whisking constantly to prevent lumps. Cook the mixture until it thickens into a creamy sauce.
- Layer Potatoes and Cheese: Arrange half of the thinly sliced potatoes in the bottom of a 9×13-inch baking dish. Pour half of the prepared milk sauce evenly over the potatoes. Sprinkle half of the shredded Cheddar cheese on top. Repeat the layering process with the remaining potatoes, milk sauce, and cheese.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, allowing the potatoes to cook and absorb the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes until the potatoes are tender and the cheese topping is bubbly and golden brown.
- Serve: Remove from oven, let the dish cool slightly, then serve hot and enjoy this creamy, cheesy comfort food classic!
Notes
- Ensure potatoes are sliced thinly and evenly for even cooking.
- Use sharp Cheddar cheese for a richer flavor.
- You can prepare the dish ahead of time, cover, and refrigerate before baking.
- Let the dish rest 5-10 minutes after baking to set.
- For a crispier top, broil for 2-3 minutes after baking.
