Scalloped Cheesy Potatoes
This Cheesy Scalloped Potatoes Recipe is rich, creamy, and totally comforting. Made with just 7 ingredients, and less than 30 minutes of prep. If you're looking for the best scalloped potatoes to serve for Sunday dinner, Easter, Thanksgiving, or Christmas, this recipe is always the first dish gone!
Servings: 10
Calories: 335kcal
Ingredients
- 1/4 cup Unsalted Butter (1/2 stick)
- 1/4 cup All Purpose Flour
- 2 cups Half and Half (You can substitute whole milk)
- 3 cups Shredded cheddar cheese (divided)
- 1 tsp Salt (to taste)
- 1/2 tsp Black Pepper (to taste)
- 5-6 cups Sliced Russet Potatoes (about 6 medium potatoes, cut to about 1/8in slices)
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13in pan with non stick spray.
- Melt the butter in a medium to large sauce pan over medium heat. 1/4 cup Unsalted Butter
- Whisk in the flour and cook it until the flour is fully mixed into the butter, stirring it constantly, about 2 minutes. 1/4 cup All Purpose Flour
- Slowly pour in the half and half, while you are stirring to prevent any lumps, and cook until the mixture is thickened enough to coat the back of a spoon, about 2 minutes. 2 cups Half and Half
- Remove from heat and add in 2 cups of the shredded cheese, and the salt and pepper. 3 cups Shredded cheddar cheese, 1 tsp Salt, 1/2 tsp Black Pepper
- Arrange about 1/3 of the sliced potatoes into the prepared pan. Pour 1/3 of the cheese sauce over the top, and spread it with a spoon to cover the potatoes completely. 5-6 cups Sliced Russet Potatoes
- Repeat with another third of the potatoes, cheese sauce, then the last of the potatoes and cheese sauce.
- Cover with foil and bake for about 40-50 minutes or until the potatoes are almost tender, enough that you can poke them through with a fork.
- Remove the foil and sprinkle the top of the dish with the last cup of cheese. Bake the potatoes for another 20 minutes or so until the sauce is bubbly, the top is golden, and the potatoes are fully soft.
Notes
- Slice the Potatoes Evenly: Make sure to slice the potatoes thinly and evenly to ensure they bake evenly throughout the dish. You don't want to have some pieces that are thicker and aren't baked through! I recommend cutting the slices between 1/8 and 1/4 inch. A mandolin slicer works best for getting even slices.
- Choose the Right Potatoes: I love using Russet Potatoes or Yukon Gold Potatoes because they become soft and creamy when baked, and cook well, but also hold their shape.
- Use Freshly Grated Cheese: Your sauce will be smoother if you freshly grate your cheese from a block. Pre-shredded cheese is coated in anti-caking ingredients that can stop the cheese from melting smoothly.
- If the Sauce is too Thick: If your sauce seems to be too thick after cooking, add in a little more half and half or milk. Pour in a tablespoon or two at a time, while stirring until the sauce is thin enough to be poured. You want the sauce thick, but still pourable.
- To get Fork Tender Potatoes: Bake the potatoes covered with foil until they are soft. The foil will trap the steam and help the potatoes soften evenly. If your potatoes are not fork tender after baking the full time, you can cover them back up with foil again and continue baking in 10 minute increments until tender. Make sure to check the softness of the potatoes, not relying only on the timer. You'll want a fork or knife to be able to slide easily into the centers without resistance!
- Let them Rest: After removing the casserole from the oven, let it sit for about 10-15 minutes so the sauce will thicken back up a little, so it will coat the potatoes, and not run all over your plate.
Nutrition
Calories: 335kcal | Carbohydrates: 24g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 527mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 21mg | Calcium: 306mg | Iron: 1mg