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Easy Cheesy Scalloped Potatoes Recipe

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4.2 from 12 reviews

This Easy Cheesy Scalloped Potatoes recipe features tender slices of russet potatoes smothered in a creamy, sharp cheddar cheese sauce, baked to bubbly perfection and garnished with paprika and fresh herbs. It's a comforting casserole perfect for family dinners or holidays, combining simple ingredients with classic flavors in an effortless oven-baked dish.

Ingredients

Potatoes

  • 2 pounds russet potatoes

Cheese Sauce

  • 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

Garnishes

  • Paprika (about 1/8 teaspoon, for garnish)
  • Fresh chopped chives or parsley (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 13"x9" baking pan with cooking spray to prevent sticking.
  2. Parboil Potatoes: Bring a large pot of water to a boil. Scrub the whole russet potatoes clean and place them into the boiling water for 20-25 minutes. The potatoes should be tender enough to pierce easily with a sharp knife but not fully cooked. Drain and let them cool until they are safe to handle.
  3. Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour continuously and cook for about 2 minutes until the mixture turns golden brown. Gradually stir in the milk, keeping the mixture moving, and cook for 2-3 minutes until the sauce thickens. Remove from heat and mix in 2 cups of the shredded cheddar cheese. Season the sauce with salt and pepper to taste.
  4. Slice Potatoes: Once cooled, gently peel the potatoes and slice them into thin 1/8-inch rounds for even layering and tenderness.
  5. Assemble Layers: In the prepared baking dish, arrange one-third of the potato slices in an overlapping single layer. Season lightly with salt and pepper, then spread one-third of the cheese sauce evenly over the potatoes. Repeat this layering process two more times, ending with cheese sauce covering the top layer completely.
  6. Add Toppings: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top layer of cheese sauce. Dust lightly with paprika to add color and flavor.
  7. Bake: Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese sauce bubbles and the top is slightly golden.
  8. Garnish and Serve: Remove from the oven and garnish with freshly chopped chives or parsley for a fresh finish. Serve immediately while hot and creamy.

Notes

  • Parboiling the potatoes before baking ensures they cook evenly and become tender inside the casserole.
  • You can substitute half & half with whole milk for a lighter cheese sauce or heavy cream for an even richer result.
  • Using freshly grated cheddar cheese yields a creamier, better-melting sauce compared to pre-shredded cheese.
  • For added flavor, consider a pinch of garlic powder or nutmeg in the cheese sauce.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.

Find it online: https://cozyplatter.com/easy-cheesy-scalloped-potatoes-recipe/