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These Scalloped Potatoes are rich and creamy and super cheesy! Layers of perfectly cooked potatoes and cheesy béchamel bake together into one stunning side dish!
Last year my now-fiancé and I celebrated Thanksgiving with my parents, and I offered to make all the side dishes. Maybe I was missing the restaurant-life where Thanksgiving means cooking for hundreds of people, or maybe I just wanted indulgent, decadent sides where only I knew just how much butter and cream was used! ? I’ll never tell ?
So in preparation (aka: on Thursday before going to the store), I asked my fiancé what his favorite T-giving side is. He said scalloped potatoes. Now I had never made scalloped potatoes but I knew it was basically mac & cheese with layers of potatoes instead of mac. This recipe is a variation on what I made last year. I increased the amount of cheese and creaminess, but other than that it was PDG.
This is the perfect creamy addition to your holiday dinners! This scalloped potatoes recipe uses layers of russet potatoes with a delicious cheese sauce to create a decadent and easy complement to any meal. Because who doesn’t love cheesy potatoes? Scalloped potatoes are especially easy if you use a mandoline to cut back (no pun intended) all the chopping time and guarantee the same thickness on your potatoes.
Scalloped Potatoes
Ingredients
- 3 Russet Potatoes peeled and sliced 1mm thick on a mandoline
- 6 Tablespoon Butter
- 6 Tablespoon All-Purpose Flour
- 3 cups Milk
- 6 oz Sharp Cheddar Cheese Yellow shredded
- 12 oz Sharp White Cheddar Cheese shredded
- Salt & Pepper
Instructions
- Preheat oven to 350°F
- Slice potatoes and keep in cold water until ready to use. Reserve about ½ cup cheese for the topping.
- In a sauce pot, melt butter and then whisk in flour until homogenous. Slowly add milk, whisking constantly to break up any lumps. Whisk in all the milk.
- Turn heat up to medium and whisk until mixture thickens and comes to a boil. Allow to boil for 1 minute.
- Remove from heat and whisk in all the cheese. If it is too thick (not spreadable), whisk in additional milk to loosen to a peanut butter consistency. Season with salt and pepper.
- Place potatoes in a thin layer on the bottom of the dish, spreading about a third of the cheese filling on top. Repeat twice more. Sprinkle reserved cheese on top.
- Spray one side of aluminum foil and cover the top. Bake in preheated oven until potatoes are tender. Remove foil and continue to bake until top is golden brown.
This was a favorite of mine as well and I’ve tried to duplicate my mother’s recipe with no success so far. I will try your recipe next time.
Can’t wait for you to try! Enjoy!!