Description
Scalloped Cheesy Potatoes is a comforting and classic baked casserole featuring thinly sliced potatoes smothered in a creamy, cheesy sauce made with butter, flour, half and half, and sharp cheddar cheese. This dish is baked until bubbling and golden on top, making it a perfect side for family dinners or holiday gatherings.
Ingredients
Scale
Cheese Sauce
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 2 cups half and half (or whole milk)
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups shredded cheddar cheese (divided)
Potatoes
- 5-6 cups sliced potatoes (about 6 medium potatoes, cut to about 1/8 inch slices)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray to prevent the potatoes from sticking during baking.
- Melt Butter: In a medium to large saucepan, melt the 1/4 cup butter over medium heat, ensuring it melts evenly without burning.
- Make Roux: Stir in the 1/4 cup flour and cook for about 2 minutes, stirring constantly until the flour is absorbed and the mixture forms a smooth paste with the butter.
- Add Half and Half: Gradually pour in 2 cups of half and half while stirring continuously to avoid lumps. Continue cooking and stirring until the sauce thickens, about 2 minutes.
- Season and Add Cheese: Remove the saucepan from the heat. Stir in 1 teaspoon salt, 1/2 teaspoon pepper, and 2 cups of shredded cheddar cheese until melted and smooth.
- Layer Potatoes and Sauce: Place one-third of the sliced potatoes evenly in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat this layering two more times, ending with the cheese sauce.
- Bake Covered: Cover the dish tightly with foil and bake for 40-50 minutes, or until the potatoes are almost tender when pierced with a fork.
- Add Final Cheese Layer: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the cheese is bubbly and golden and the potatoes are fully tender.
- Cool and Serve: Let the scalloped potatoes cool for a few minutes before serving to allow the sauce to set slightly for easier serving.
Notes
- For a lighter version, use whole milk instead of half and half, but the sauce will be less rich.
- Slicing the potatoes thinly (about 1/8 inch) ensures even cooking and a creamy texture.
- You can substitute cheddar with other melting cheeses like Gruyère or a blend for different flavor profiles.
- Make sure to cover the dish with foil initially to prevent the cheese from browning too early and to allow the potatoes to cook through.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
