Ah yes 😋 creamy, cheesy, and comforting — scalloped potatoes are a classic side that pairs with almost anything, from roast chicken to ham. Here’s a simple, foolproof recipe:
🥔 Classic Scalloped Potatoes
Ingredients
- 2 lbs (900 g) potatoes, peeled and thinly sliced (Yukon Gold or Russet)
- 2 cups (480 ml) whole milk or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder (optional)
- 1¼ cups shredded cheddar cheese (or your favorite cheese)
- ½ cup grated Parmesan (optional, for topping)
Optional:
- Chopped fresh thyme or parsley for garnish
Instructions
1. Preheat Oven
- Preheat to 375°F (190°C).
- Grease a 9×13-inch baking dish.
2. Make the Cheese Sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually whisk in milk until smooth.
- Cook, stirring, until slightly thickened (5–7 minutes).
- Stir in ½ cup cheddar cheese, salt, pepper, and garlic powder.
3. Assemble the Dish
- Layer half of the potato slices in the prepared dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat with remaining potatoes and sauce.
- Sprinkle remaining cheddar and Parmesan on top.
4. Bake
- Cover with foil and bake 40 minutes.
- Remove foil and bake another 20–25 minutes until potatoes are tender and top is golden brown.
- Let stand 5–10 minutes before serving to thicken slightly.
⭐ Tips for Perfect Scalloped Potatoes
- Slice potatoes evenly for uniform cooking.
- Use half-and-half or cream for extra richness.
- Cover with foil at first to avoid burning the cheese while the potatoes cook.
- Add cooked bacon or caramelized onions for extra flavor.
If you want, I can also share:
- Garlic herb scalloped potatoes
- Extra cheesy double-layer version
- Casserole-style scalloped potatoes with a crunchy breadcrumb topping
Do you want me to give one of these upgraded versions?
