Scalloped Potatoes Recipe
This easy scalloped potatoes recipe features thinly sliced Yukon Gold potatoes baked in a velvety homemade cheese sauce made with butter, milk, mature cheddar, and warm spices. The result is a rich, creamy potato casserole with a golden cheesy topping and perfectly tender layers. Ideal for holiday dinners, potlucks, or comforting weeknight meals, these cheesy scalloped potatoes are a reliable make-ahead side dish that pairs well with ham, roast chicken, or beef.
Ingredients
- 6 lbs. Yukon gold potatoes
- 6 tbsp. butter
- 5 tbsp. all-purpose flour
- 2 c. whole milk
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 2 c. mature cheddar cheese divided
- Parsley for garnishing
Instructions
- Preheat the oven to 375℉/190℃/Gas Mark 5.
- In a saucepan on medium-low heat, melt the butter. Once the butter is melted, add the flour and stir until combined.
- Add the milk, cayenne pepper, and salt. Bring to a boil, stirring as needed.
- Once the roux has boiled, reduce to low heat and add 1 c. of the shredded cheddar cheese and let it melt.
- Peel and thinly slice the potatoes and line a 9x13 pan with half of the sliced potatoes. Add half of the cheesy roux to the first layer of potatoes and spread evenly.
- Layer the rest of the potatoes and pour the rest of the roux on top of them. Sprinkle the last bit of cheddar cheese on top of the scalloped potatoes and bake in the oven.
- Bake for 1 hour, remove from heat, garnish with parsley if desired, and let cool before serving.
Notes
Nutritional Information Servings 8
Calories 529 Carbs 71g Protein 16g Fat 20g
Nutritional Information is automatically calculated and should only be used as a guide.