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scalloped potatoes

Scalloped Potatoes

5 from 1 vote
Thinly sliced potatoes layered with creamy cheese sauce baked until tender and golden. Slice potatoes uniformly thin using a mandoline so they all cook at the same rate instead of some staying crunchy.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 people
Course: dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 pounds russet potatoes About 6 medium potatoes, peeled
  • 4 tablespoons butter Unsalted butter
  • 4 tablespoons all purpose flour For the roux
  • 2 cups whole milk Not skim or low-fat
  • 1 cup heavy cream For extra richness
  • 2 cups shredded cheddar cheese, divided Sharp cheddar preferred
  • 1 teaspoon salt Plus more to taste
  • ½ teaspoon black pepper Freshly ground preferred
  • ½ teaspoon garlic powder Not garlic salt
  • ¼ teaspoon onion powder Optional but recommended
  • 1 teaspoon fresh thyme leaves Optional, or ½ teaspoon dried

Equipment

  • 1 mandoline slicer For uniform slices
  • 1 9x13 inch baking dish Greased
  • 1 large saucepan For sauce
  • 1 Whisk For smooth sauce
  • 1 Aluminum foil For covering

Method
 

  1. Preheat oven to 375°F and grease a 9x13 inch baking dish with butter or cooking spray.
  2. Peel russet potatoes and slice them into thin uniform rounds about ⅛ inch thick using a mandoline or sharp knife, then place in cold water.
  3. Melt butter in a large saucepan over medium heat, then whisk in flour and cook for 1 minute to create a roux without browning.
  4. Gradually pour in milk and heavy cream while whisking constantly until the mixture thickens into a smooth sauce, about 5 minutes.
  5. Stir in salt, pepper, garlic powder, onion powder, thyme, and 1 cup shredded cheddar cheese, whisking until cheese melts completely.
  6. Drain potato slices and pat them dry with paper towels to remove excess moisture.
  7. Arrange a layer of overlapping potato slices in the greased baking dish, pour some cheese sauce over them, and repeat layers until all potatoes and sauce are used.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes so the potatoes steam and become tender.
  9. Remove foil, sprinkle remaining 1 cup cheese on top, and bake uncovered for 20 to 25 minutes until the top is golden brown and bubbly.
  10. Let rest for 10 minutes before serving so the sauce thickens slightly and the layers set properly.
    baking scalloped potatoes until golden

Nutrition

Serving: 280gCalories: 385kcalCarbohydrates: 38gProtein: 12gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.5gCholesterol: 65mgSodium: 480mgPotassium: 720mgFiber: 3gSugar: 5gVitamin A: 720IUVitamin C: 18mgCalcium: 280mgIron: 1.8mg

Notes

Store covered in the refrigerator up to 4 days. Use a roux-based cheese sauce instead of just pouring milk over potatoes so the sauce thickens properly during baking instead of staying watery at the bottom.

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