Cheesy Scalloped Potatoes
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4.9
24 reviews
Excellent
Cheesy Scalloped Potatoes
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Cheesy Scalloped Potatoes. These creamy, cheesy scalloped potatoes are the perfect side dish and are made with thinly sliced potatoes, a decadent bechamel sauce, and layers upon layers of cheese and baked until melted and bubbly.
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Ingredients
- 3 lbs. Yukon gold potatoes
- 4 Tablespoons butter
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 3 Tablespoons flour
- 1 cup chicken broth
- 2 cups Half-n-Half
- 3 cups cheese (divided)
- 1 1/2 to 2 teaspoons salt
- 1 teaspoon pepper
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Instructions
- Peeling and Slicing: Begin by washing and peeling the Yukon Gold potatoes. Slice them into thin, uniform rounds to ensure even cooking. I like to use a mandolin for this step because it slices the potatoes super thin and uniformly. Just be careful and use the guard!
- Rinsing: After slicing, rinse the potatoes under cold water to remove excess starch, which can make the dish overly gummy. While I make the sauce, I place the sliced potatoes in a bowl of cool water so they don't turn brown.
- Make the Bechamel Cheese Sauce: In a saucepan over medium heat, add the butter and onions. Cook for about 10-12 minutes or until the onions are softened. Whisk in the garlic and flour to create a smooth roux. Cook for 1-2 minutes until it forms a paste-like consistency. Pour in chicken broth and whisk together. Gradually add half-n-half or milk. while whisking continuously to prevent lumps. Continue whisking until the mixture thickens. Add salt and pepper.
- Once the sauce is thickened, remove it from heat and stir in 1 1/2 cups of the shredded cheese, 1/2 cup at a time so it doesn't clump until it melts.
- Preheat oven to 375 degrees. In a greased baking dish, arrange a layer of sliced Yukon Gold potatoes. Pour a portion of the bechamel cheese sauce over the potatoes, ensuring each slice is well-coated. Repeat the layering until the dish is filled. Generously sprinkle with the remaining 1 1/2 to 2 cups of grated cheese.
- Cover the dish with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
Notes
- Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and buttery flavor. This choice ensures that the potatoes maintain their structure while absorbing the richness of the sauce.
Nutrition Information
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Calories
298kcal
(15%)
Carbohydrates
24g
(8%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
53mg
(18%)
Sodium
610mg
(25%)
Potassium
564mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
546IU
(11%)
Vitamin C
23mg
(26%)
Calcium
261mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 610mg | 25% |
| Potassium | 564mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 23mg | 26% |
| Calcium | 261mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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