Description of this Recipe
This recipe delivers the ultimate comfort food experience: creamy, cheesy scalloped potatoes baked to golden perfection. Thinly sliced potatoes are layered in a rich, homemade cheese sauce, creating a dish that’s both satisfying and incredibly flavorful. Perfect as a side dish for any occasion, from weeknight dinners to holiday gatherings.
Why You Will Love This Recipe
You’ll adore this scalloped potatoes recipe because it transforms humble ingredients into a culinary masterpiece. The homemade cheese sauce elevates the dish far beyond any store-bought version, offering a depth of flavor that’s simply irresistible. The creamy texture of the potatoes, combined with the sharpness of the cheddar, creates a symphony of tastes and sensations in every bite. Beyond its deliciousness, this recipe is also surprisingly straightforward to make, requiring only basic cooking skills and readily available ingredients. It’s a crowd-pleaser that’s sure to impress your family and friends, becoming a beloved staple in your recipe repertoire. The aroma that fills your kitchen as it bakes is enough to make anyone’s mouth water!
Ingredients:
- Potatoes (thinly sliced): 4 cups (About 2.5 lbs, Russet or Yukon Gold work well)
- Butter: 3 tablespoons (Unsalted)
- All-purpose flour: 3 tablespoons
- Milk: 1 ½ cups (Whole milk recommended for richness)
- Salt: 1 teaspoon
- Cayenne pepper: 1 dash (Optional, for a subtle kick)
- Sharp cheddar cheese: 1 cup (shredded, packed)
- Grated cheese (for topping): ½ cup (Parmesan or Gruyere work well)
- Paprika: To garnish
Preparation:
Step 1: Preheat the Oven & Prep the Dish
Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you’re ready to bake, allowing for even cooking. While the oven is heating, lightly grease a 1-quart baking dish with butter or cooking spray. This step is crucial to prevent the potatoes from sticking to the bottom of the dish, making it easier to serve and clean up afterward. Make sure to coat the bottom and sides of the dish evenly.
Step 2: Make the Roux
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Allow the butter to melt completely, but be careful not to let it brown or burn. Once melted, whisk in 3 tablespoons of all-purpose flour to form a smooth paste. This mixture is called a roux, and it serves as the base for the cheese sauce, helping to thicken it to the perfect consistency. Cook the roux for about a minute, stirring occasionally, to cook out the raw flour taste. Avoid browning the roux, as this can affect the color and flavor of the final dish.
Step 3: Prepare the Cheese Sauce
Slowly pour in 1 ½ cups of cold milk, whisking constantly to avoid lumps. Adding the milk gradually and whisking continuously is essential to ensure a smooth and creamy sauce. If you add the milk too quickly, it can cause the flour to clump up, resulting in a lumpy sauce. Season with 1 teaspoon of salt and a dash of cayenne pepper. The salt enhances the flavors of the cheese and potatoes, while the cayenne pepper adds a subtle kick of heat that balances the richness of the sauce. If you’re not a fan of spice, you can omit the cayenne pepper. Continue cooking on low heat, whisking occasionally, until the sauce thickens and just begins to bubble. This process may take several minutes, so be patient and keep a close eye on the sauce to prevent it from scorching.
Step 4: Melt in the Cheese
Reduce heat to low and stir in 1 cup of shredded sharp cheddar cheese. Using sharp cheddar adds a distinct tanginess to the sauce that complements the sweetness of the potatoes. You can also experiment with other types of cheese, such as Gruyere or Monterey Jack, to create different flavor profiles. Mix until the cheese is completely melted and the sauce is smooth. Ensure that there are no clumps of cheese remaining, as this can affect the texture of the final dish.
Step 5: Layer the Potatoes & Sauce
Arrange half of the thinly sliced potatoes in the bottom of the greased dish. It’s important to slice the potatoes thinly and evenly so that they cook uniformly. You can use a mandoline slicer for this purpose, but be careful to protect your fingers. Overlap the potato slices slightly to create a solid layer. Evenly pour half of the cheese sauce over them, ensuring that the potatoes are well-coated.
Step 6: Repeat the Layers
Add the rest of the potatoes in an even layer, again overlapping the slices slightly. Pour over the remaining cheese sauce, covering the potatoes completely. Make sure that all of the potatoes are submerged in the sauce, as this will help them to cook evenly and prevent them from drying out.
Step 7: Add the Final Toppings
Sprinkle the remaining ½ cup of grated cheese (Parmesan or Gruyere) over the top. This layer of cheese will create a golden, bubbly crust during baking. Dust lightly with paprika for a pop of color. Paprika also adds a subtle smoky flavor to the dish.
Step 8: Bake to Perfection
Place the dish in the preheated oven and bake, uncovered, for about 1 hour. The baking time may vary depending on your oven, so it’s important to check the potatoes for doneness. The dish is done when the potatoes are fork-tender and the top is golden and bubbly. If the top starts to brown too quickly, you can cover the dish with foil to prevent it from burning.
Step 9: Cool Slightly & Serve
Allow the casserole to sit for a few minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice and serve. These creamy, cheesy scalloped potatoes pair beautifully with roasted meats, such as chicken, pork, or beef. They also make a delicious side dish for vegetarian meals, such as lentil loaf or grilled vegetables. A simple green salad provides a refreshing contrast to the richness of the potatoes.
COOKING Rating:
Easy
Serving Suggestions:
- Serve alongside roasted chicken, pork, or beef.
- Pair with a simple green salad for a balanced meal.
- Offer as a side dish at holiday gatherings or potlucks.
- Add cooked ham or bacon to the layers for a heartier dish.
- Sprinkle with fresh herbs, such as parsley or chives, for added flavor and visual appeal.
Tips:
- For a smoother sauce, use cold milk and whisk constantly while cooking.
- Use a mandoline slicer to ensure even potato slices.
- Don’t overbake the potatoes, or they will dry out.
- Let the casserole rest for a few minutes before serving to allow the sauce to thicken.
- To prevent sticking, generously grease the baking dish.
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
- Calories: 350 per serving
- Protein: 15g
- Sodium: 500mg
Conclusion
These scalloped potatoes are a testament to the fact that simple ingredients, when combined with care and attention, can create something truly extraordinary. The creamy, cheesy sauce, the tender potatoes, and the golden, bubbly topping all come together to form a dish that is both comforting and elegant. Whether you’re serving them at a casual weeknight dinner or a special holiday feast, these scalloped potatoes are sure to be a hit. So gather your ingredients, preheat your oven, and get ready to experience the best scalloped potatoes ever! Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use a different type of potato?
A: Absolutely! While Russet and Yukon Gold potatoes are commonly recommended for scalloped potatoes due to their starch content and texture, you can certainly experiment with other varieties. Red potatoes, for example, hold their shape well during cooking and offer a slightly different flavor profile. Just be mindful of the potato’s texture and adjust the cooking time accordingly. Waxy potatoes may require a slightly longer cooking time to become tender.
Q2: Can I make this recipe ahead of time?
A: Yes, you can prepare the scalloped potatoes ahead of time, which makes them a great option for busy weeknights or holiday gatherings. Assemble the dish completely, but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the cooking time to ensure that the potatoes are heated through.
Q3: Can I freeze scalloped potatoes?
A: While it’s possible to freeze scalloped potatoes, the texture may change slightly upon thawing. The sauce may become a bit grainy, and the potatoes may be softer. To freeze, allow the baked scalloped potatoes to cool completely. Then, cut them into individual portions and wrap them tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.
Q4: Can I add other vegetables to this dish?
A: Certainly! Adding other vegetables can enhance the flavor and nutritional value of the scalloped potatoes. Sliced onions, garlic, or leeks can be sautéed and added to the layers for extra flavor. You can also add cooked ham, bacon, or mushrooms for a heartier dish. Get creative and experiment with different combinations to find your favorite!
Q5: What can I do if my sauce is too thin?
A: If your cheese sauce is too thin, there are a few things you can do to thicken it. First, make sure that you’re using the correct ratio of flour to butter. If the roux isn’t thick enough, it won’t be able to thicken the milk properly. You can also try adding a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the sauce while it’s simmering. Whisk constantly until the sauce thickens. Alternatively, you can remove a small amount of the sauce and whisk in a tablespoon of flour until smooth. Then, whisk the mixture back into the sauce and simmer until thickened.
