Scalloped Potatoes
User Reviews
4.5
Scalloped Potatoes
Description
The Scalloped Potatoes recipe starts with slicing about two pounds of Yukon Gold or Russet potatoes thinly. A béchamel-style cheese sauce is prepared by melting butter, whisking in flour, then gradually adding milk seasoned with salt and cayenne pepper to form a smooth, boiling white sauce. Sharp cheddar cheese is stirred in while the sauce is hot to create a creamy cheese sauce base.
Potatoes are layered in a greased baking dish with half the cheese sauce poured over the first layer, then repeated for the second layer. The remaining cheddar is sprinkled on top along with paprika, which adds color and mild flavor. Baking uncovered at 350°F for about an hour or until potatoes are fork-tender produces a dish with melted cheese, a gently spiced creamy sauce, and tender potato slices melding together.
This dish can be doubled using a larger baking pan. It is a typical side for roasted meats or a hearty vegetarian option, served warm to highlight the creamy texture and cheesy richness.
Ingredients
- 4 cups potato Yukon Gold or Russet; about 2 pounds give or take, thinly sliced
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 /2 cups milk
- 1 teaspoon salt
- 1 cayenne pepper dash
- 1 1/2 /2 cups cheddar cheese divided, grated sharp
- paprika
Instructions
- Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).
- In a small sauce pan, melt butter and stir in flour.
- Whisk in the milk very slowly and season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in 1 cup of the cheddar cheese.
- Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork tender.
Notes
- If doubling the recipe, use a 9x13-inch pan to accommodate the increased quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 337kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 650mg | 27% |
| Potassium | 783mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 31mg | 34% |
| Calcium | 296mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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