Scalloped Potatoes
Creamy, cheesy scalloped potatoes made with tender sliced potatoes and a rich cream sauce are the perfect make-ahead holiday side dish!
Servings: 8 servings
Calories: 253kcal
Ingredients
- 4 cups thinly sliced Yukon Gold potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups milk or evaporated milk
- 1 ½ cups grated sharp cheddar cheese divided
- paprika
- 1 tsp salt + pepper
Instructions
- Preheat oven to 350 degrees.
- In a small sauce pan, melt butter. Once melted add the flour with a fork – whisking together.
- Next, whisk in milk.
- Cook sauce on low until smooth and boiling, whisking until thickened.
- Add in salt and pepper and stir well.
- Reduce heat to low and stir in 1 cup of the cheddar cheese.
- Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
- Pour half of the cheese sauce over potatoes.
- Add a second layer of potatoes and the rest of the cheese sauce to the top of that layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Sprinkle the top with paprika.
- Bake uncovered at 350 degrees for 1 hour.
Notes
- Make sure your slices are even: Use a mandoline or a very sharp knife to get even potato slices. Uneven slices lead to uneven cooking!
- Let the dish rest before serving: This helps the sauce set, making it easier to cut and serve.
- Get a head start: If you’re short on time, parboil the potatoes for 5 minutes before layering; this reduces bake time.
Nutrition
Calories: 253kcal | Carbohydrates: 25g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 197mg | Potassium: 587mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 23mg | Calcium: 222mg | Iron: 1mg