Description
Scalloped Cheesy Potatoes is a comforting and creamy baked casserole featuring thinly sliced potatoes layered with a rich cheese sauce made from butter, flour, half and half, and shredded cheddar cheese. This classic side dish is perfect for family dinners or holiday meals, delivering a luscious blend of tender potatoes and melted cheese baked to golden perfection.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray to prevent sticking.
- Make the Cheese Sauce: In a medium to large saucepan over medium heat, melt the butter completely. Stir in the flour and cook it with the butter for about 2 minutes, stirring constantly, to form a smooth roux without browning.
- Add Half and Half: Slowly pour in the half and half while stirring continuously. Continue to cook and stir for about 2 minutes until the mixture thickens to a creamy sauce consistency.
- Season and Add Cheese: Remove the pan from heat and stir in salt, pepper, and 2 cups of the shredded cheddar cheese until melted and smooth.
- Layer Potatoes and Cheese Sauce: Spread one-third of the sliced potatoes evenly in the prepared baking dish. Pour one-third of the cheese sauce evenly over the potatoes. Repeat this layering twice more, ending with cheese sauce on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 40 to 50 minutes, or until the potatoes are nearly tender when pierced with a fork.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top, and bake uncovered for an additional 20 minutes until the potatoes are soft and the cheese sauce is bubbly and golden.
Notes
- For best results, slice the potatoes uniformly about 1/8 inch thick for even cooking.
- You can substitute half and half with whole milk if desired, but the sauce will be less rich.
- Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to thicken before serving.
- Adding a pinch of garlic powder or fresh herbs like thyme can enhance the flavor.
- This dish can be prepared a day ahead and reheated covered in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
