Description
This Easy Cheesy Scalloped Potatoes recipe features tender russet potatoes layered with a rich, creamy cheddar cheese sauce, baked to bubbly perfection and garnished with paprika and fresh herbs. It’s a comforting side dish perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika for garnish (about ⅛ teaspoon)
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and grease a 13″x9″ baking pan with cooking spray to prevent sticking.
- Parboil Potatoes: Bring a large pot of water to a boil. Scrub the whole russet potatoes and boil them for 25 minutes until they can be easily pierced with a sharp knife but are not fully cooked. Remove and let cool until manageable.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt butter. Whisk in all-purpose flour and cook, stirring constantly, for about 2 minutes until golden brown. Gradually stir in the milk and cook, stirring often, until the sauce thickens, about 3 minutes. Remove from heat and stir in 2 cups of grated cheddar cheese. Season with salt and pepper to taste.
- Slice Potatoes: Gently peel the cooled potatoes and slice them very thinly into ⅛ inch rounds for even layering.
- Layer and Season: Arrange one third of the potato slices in a single overlapping layer in the prepared baking dish. Season with salt and pepper. Spoon one third of the cheese sauce over the potatoes. Repeat this layering process two more times, ending with cheese sauce on top.
- Top and Bake: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top layering. Dust with paprika for color and subtle flavor. Bake in the preheated oven for 25 minutes until the sauce is bubbly and golden.
- Garnish and Serve: Remove from oven and garnish with freshly chopped chives or parsley if desired. Serve immediately while hot and creamy.
Notes
- If the cheese sauce is too thick, add more milk gradually, whisking until the desired pourable consistency is reached.
- Potatoes should be tender enough to pierce easily with a knife but still hold their shape to maintain the dish’s texture.
- Using sharp cheddar adds a rich, tangy flavor; feel free to adjust cheese type or amount based on preference.
- For a richer sauce, use half & half instead of nonfat milk as suggested.
- Make sure to slice potatoes very thinly (⅛ inch) for even cooking and creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 35 mg
