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Cheesy Scalloped Potatoes
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.
Prep Time
25 mins
Cook Time
1 hr
Servings: 12
Calories: 298 kcal
Course:
Side Dish
Cuisine:
French
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
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.
Cup of Yum
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
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
% 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.