Scalloped Potatoes
Creamy and cheesy scalloped potatoes layered with a rich cheddar béchamel, perfect for family dinners and holidays.
Ingredients
Main Ingredients
- 4 cups potatoes, thinly sliced (about 3–4 medium potatoes) Yukon Golds are ideal for creaminess; russets work for fluffier texture.
- 3 tbsp unsalted butter For the roux/cheese sauce.
- 1.5 cups milk Whole milk recommended; use half-and-half for a richer sauce.
- 3 tbsp all-purpose flour For the roux.
- 1.5 cups sharp cheddar cheese, grated For the sauce.
- 0.5 cups additional grated cheese (cheddar or Gruyère) For the topping.
- Salt To taste.
- 1 pinch cayenne pepper Optional, for a subtle heat.
- 0.5 cups sliced green onions Optional garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Add the 3 tablespoons flour and whisk constantly for 1–2 minutes until the roux turns a pale golden color.
- Slowly pour in 1 1/2 cups milk while whisking to avoid lumps. Bring to a gentle simmer and cook for 5–7 minutes until the sauce thickens.
- Remove from heat and stir in 1 1/2 cups grated sharp cheddar until fully melted and smooth. Season with salt and add cayenne if using.
Layering
- Arrange half of the thin potato slices in a single, slightly overlapping layer in the prepared dish.
- Pour half the cheese sauce over the potatoes and spread gently to cover. Repeat with the remaining potatoes and the rest of the sauce.
- Sprinkle 1/2 cup extra grated cheese evenly over the top. Cover the dish tightly with foil.
Baking
- Bake covered for 45 minutes. Remove foil and bake an additional 15–20 minutes, or until the top is golden and a knife slides through potatoes easily.
- Remove from oven and let rest for 10–15 minutes before serving to allow the sauce to set.
- Garnish with sliced green onions if desired.
Notes
For a nuttier, more complex flavor, swap some cheddar for Gruyère. Refrigerate leftovers for 3-4 days or freeze portions for up to 2 months.