Description
A classic comfort food, Scalloped Cheesy Potatoes are thinly sliced potatoes baked in a rich, creamy cheese sauce made from butter, flour, half and half, and cheddar cheese. This dish features layers of tender potatoes soaked in a velvety cheese mixture, baked to golden bubbly perfection, perfect as a hearty side for family dinners or holiday meals.
Ingredients
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 into 1/8 inch slices)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
- Make the Roux: Melt the butter in a medium to large saucepan over medium heat. Once melted, add the flour and cook, stirring constantly, for about 2 minutes until the mixture is smooth and bubbly but not browned.
- Add the Dairy: Slowly pour in the half and half while stirring continuously to avoid lumps. Continue stirring until the mixture thickens, about 2 minutes.
- Season and Add Cheese: Remove the sauce from heat and stir in salt, pepper, and 2 cups of the shredded cheddar cheese until fully melted and combined, forming a creamy cheese sauce.
- Layer Potatoes and Sauce: Place about one-third of the sliced potatoes evenly in the prepared pan. Pour one-third of the cheese sauce over the potatoes. Repeat layering with another third of the potatoes and sauce, then finish with the remaining potatoes and cheese sauce.
- Bake Covered: Cover the pan with aluminum foil and bake in the preheated oven for 40-50 minutes or until the potatoes are nearly tender when pierced with a fork.
- Add Remaining Cheese and Finish Baking: Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Return the dish to the oven and bake for an additional 20 minutes until the cheese is bubbly and the potatoes are fully cooked through and soft.
- Rest and Serve: Let the scalloped potatoes rest for a few minutes after baking to thicken slightly, then serve warm as a delicious side dish.
Notes
- For best results, choose starchy potatoes like Russets or Yukon Golds for creamier texture.
- Half and half can be substituted with whole milk or heavy cream for richer flavor.
- Slice potatoes uniformly about 1/8 inch thick to ensure even cooking.
- You can add a pinch of nutmeg or garlic powder to the cheese sauce for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
