Description
Easy Cheesy Scalloped Potatoes is a comforting layered potato casserole featuring tender russet potatoes smothered in a creamy, sharp cheddar cheese sauce, baked to bubbly perfection and garnished with paprika and fresh herbs.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt and pepper to taste
- 2 1/2 cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika for garnish (about 1/8 teaspoon)
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and grease a 13×9-inch baking dish with cooking spray to prevent sticking.
- Boil Potatoes: Bring a large pot of water to a boil. Scrub the potatoes thoroughly and place them whole into the boiling water. Let them cook for 25 minutes until they can be pierced easily with a sharp knife but are not fully cooked through. Remove and let cool enough to handle.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook constantly until golden brown, about 2 minutes. Slowly stir in the milk, cooking and stirring frequently until the sauce thickens, about 3 minutes. Remove from heat and stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Slice Potatoes: Gently peel the cooled potatoes and slice them into 1/8-inch rounds using a sharp knife for even layers.
- Layer Potatoes and Sauce: In the prepared baking dish, place one-third of the sliced potatoes in a single overlapping layer. Season lightly with salt and pepper, then spoon one-third of the cheese sauce over the potatoes. Repeat this layering process two more times, making sure to cover the potatoes evenly with the cheese sauce, especially the top layer.
- Add Topping and Bake: Sprinkle 1/2 cup of shredded cheddar cheese evenly over the top layer and lightly dust with paprika for color. Bake in the preheated oven for 25 minutes until the sauce is bubbly and the top is lightly golden.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped chives or parsley if desired. Serve immediately for best flavor and texture.
Notes
- If the cheese sauce becomes too thick while cooking, gradually add a little more milk, whisking frequently until you reach a thick but pourable consistency.
- Ensure the potatoes are boiled just until they can be pierced easily but still hold their shape for perfect layering.
- Using sharp cheddar cheese gives the sauce a robust flavor, but you can adjust cheese varieties based on preference.
- This dish is best served hot and fresh from the oven for a creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
