Description
This Easy Cheesy Scalloped Potatoes recipe features tender russet potatoes layered with a rich, creamy sharp cheddar cheese sauce, baked to bubbly perfection. Perfect as a comforting side dish for any meal, garnished with paprika and fresh herbs for an inviting finish.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese, divided
- Paprika for garnish (about ⅛ teaspoon)
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and grease a 13″x9″ baking pan with cooking spray to prevent sticking.
- Boil Potatoes: Bring a large pot of water to a boil. Scrub the whole russet potatoes thoroughly, then place them into the boiling water. Boil for 25 minutes until a sharp knife can easily pierce the potatoes but they are not fully cooked through. Remove and set aside to cool until handleable.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook constantly for about 2 minutes until the flour turns golden brown. Gradually stir in the milk, continuing to stir frequently, and cook for an additional 3 minutes until thickened. Remove from heat and stir in most of the shredded cheddar cheese (reserve some for topping). Season with salt and pepper to taste.
- Slice Potatoes: When cooled enough to handle, peel the potatoes gently. Using a sharp knife, slice them into thin rounds about ⅛ inch thick for even layering.
- Assemble Layers: Arrange a third of the potato slices in a single overlapping layer in the baking dish. Lightly season with salt and pepper. Spoon a third of the cheese sauce evenly over the potatoes. Repeat this layering process two more times, finishing with all remaining cheese sauce spread on top to cover completely.
- Add Topping and Bake: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top layer. Lightly dust the surface with about ⅛ teaspoon of paprika for color. Bake in the preheated oven for 25 minutes until the sauce is bubbly and the cheese melted and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped chives or parsley. Serve immediately while hot and creamy.
Notes
- If the cheese sauce is too thick, gradually add more milk a little at a time, whisking until you reach a thick but pourable consistency.
- Potatoes should be softened enough to pierce with a sharp knife but not so cooked that they fall apart during slicing and layering.
- For a richer sauce, half & half can be used instead of nonfat milk.
- Using freshly grated sharp cheddar cheese ensures better melting and richer flavor than pre-shredded varieties.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
