Scalloped Potatoes
These Cheesy Scalloped Potatoes are rich and creamy with layers of tender potatoes and a velvety cheese sauce baked to golden perfection.
Servings: 10 servings
Ingredients
- 3 russet potatoes peeled and sliced 1mm thick on a mandoline
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 6 oz sharp cheddar cheese yellow shredded
- 12 oz sharp white cheddar cheese shredded
- kosher salt
- black pepper
Instructions
- Preheat the oven to 350°F.
- Slice potatoes and hold in cold water; drain and dry before using. Reserve ½ cup cheese.
- Melt butter in a saucepan, whisk in flour until smooth.
- Slowly whisk in milk until fully incorporated.
- Cook over medium heat until thickened and boiling; boil for 1 minute.
- Remove from heat and stir in cheese until melted. Adjust consistency with milk if needed. Season.
- Layer potatoes and sauce in three layers in a baking dish.
- Top with reserved cheese.
- Cover with sprayed foil and bake until tender, about 45–50 minutes.
- Remove foil and bake until golden brown, about 10–15 minutes more.
Video
Notes
- Yield – 1 (9×11-inch) baking dish
- Technique – Thin, even slicing ensures proper cooking; béchamel should be thick but spreadable.
- Flavor Tips – Use sharp cheeses for the best flavor.
- Storage – Store covered in the refrigerator up to 4 days.
Nutrition
Calories: 379kcal | Carbohydrates: 20g | Protein: 16g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 419mg | Potassium: 422mg | Fiber: 1g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 4mg | Calcium: 462mg | Iron: 1mg