Cheese Scalloped Potatoes Recipe
User Reviews
5
Cheese Scalloped Potatoes Recipe
Description
Cheese Scalloped Potatoes Recipe brings together thinly sliced Yukon gold potatoes and a creamy cheese sauce combining cheddar, Gruyere, and Parmesan. The sauce is created by making a roux with butter and flour, then whisking in milk and cheese to create a smooth, rich consistency enhanced with garlic powder, kosher salt, and black pepper. Layering the potatoes and cheese sauce alternately helps ensure every slice is well coated.
The final baked dish features tender potatoes that have absorbed the creamy sauce and melted cheese, resulting in a dish with soft potato layers surrounded by a savory, cheesy coating. Using freshly grated cheese rather than pre-shredded avoids anti-caking agents and yields a creamier, more cohesive texture.
For best results, thin and even potato slices—preferably cut with a mandolin—help ensure uniform cooking. The cheese sauce’s seasoning can be adjusted to taste before baking. Testing for doneness can be done by piercing the center with a fork, which should slide in easily when cooked.
Ingredients
- 6 medium potato thinly sliced (about 1/8th of an inch thick, Yukon gold variety
- 2 tablespoons butter unsalted
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 8 ounces cheddar cheese grated (I do not recommend pre-shredded, sharp
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper ground
- 1/2 cup gruyere cheese grated
- 1/4 cup parmesan grated
Instructions
- Preheat the oven to 375°F.
- Spray a 9x13 baking dish with avocado oil spray and set aside.
- Add the butter to a saucepan over medium heat.
- Once the butter has melted, add the flour and whisk until it's smooth and makes a roux.
- Slowly begin adding the milk, whisking continuously to keep it smooth. Be sure to whisk out any clumps.
- Turn off the heat and add in the cheddar cheese, garlic powder, salt, and pepper.
- Whisk until it's smooth and creamy.
- Place a layer of sliced potatoes across the bottom of the prepared baking dish. You'll want to use 1/3 of the potatoes. They can overlap slightly, but try not to have them directly stacked on each other so that the cheese can get on all of the potatoes.
- Pour 1/3 of the cheese sauce over the top of the potatoes and spread it evenly.
- Top the cheese layer with another single layer of potatoes.
- Top that layer of potatoes with another 1/3 of the cheese sauce.
- Add the final layer of potatoes and pour the remaining cheese sauce on top, spreading evenly.
- Top with the gruyere and parmesan.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-30 minutes. Just until the potatoes are cooked through and the top begins to become golden brown.
- Enjoy!
Notes
- Use freshly grated cheese instead of pre-shredded for a smoother, creamier sauce without anti-caking agents.
- Slice potatoes evenly, using a mandolin if possible, to ensure they cook uniformly.
- Create alternating layers of potatoes and cheese sauce, avoiding stacking slices directly on top of each other for better sauce coverage.
- Check doneness by piercing the potatoes with a fork; it should slide in easily when fully cooked.
- Taste the cheese sauce before assembling; adjust salt as desired to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 491mg | 20% |
| Potassium | 513mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 313mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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