Scalloped Potatoes
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5.0
141 reviews
Excellent
Scalloped Potatoes
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At dinners and parties throughout the Midwest, Scalloped Potatoes are always the first thing to disappear. This recipe uses a quick, made-from-scratch cheese sauce that's layered with plenty of potatoes.
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Ingredients
- 3 pounds potatoes peeled, thinly sliced, and submerged in water (see note 1)
- 4 tablespoons butter (1/4 cup or 1/2 stick)
- 4 tablespoons all-purpose flour (1/4 cup)
- 2 1/2 cups milk
- Salt and freshly ground black pepper
- cayenne pepper to taste, optional (see note 2)
- 2 cups shredded cheddar cheese divided
- fresh chives or paprika, for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray.
- In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute. Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened, about 2 to 3 minutes longer.
- Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , 1/2 teaspoon pepper, and 1/2 teaspoon of cayenne, see note 2). It's okay if the sauce tastes just a little salty because it will be flavoring 3 pounds of potatoes. You should have about 3 cups of cheese sauce.
- Drain the potatoes well in a colander and blot dry with a clean kitchen towel. Layer half the sliced potatoes in bottom of prepared baking dish. Top with half the cheese sauce (about 1 1/2 cups). Layer the second half of potatoes and top with remaining cheese sauce.
- Sprinkle the remaining 1 cup cheese over the top. Bake uncovered until heated through and the cheese is melted and browned, about 1 hour. Garnish with fresh chives or paprika and let stand 10 minutes before serving.
Equipments used:
Notes
- Potatoes: Starchy russets are the best potatoes for scalloped potatoes. I like to use a mandoline slicer for easy uniform slices, but a sharp knife works fine too. Aim for 1/8-inch slices (not too thick, not too thin). Store the potatoes in water up to 24 hours in advance to prevent oxidation (and to get ahead on prep).
- Cayenne pepper: This adds a a subtle heat and flavor to the sauce and I highly encourage you to add it. Anything more than 1/4 tsp. might be too spicy for kids in my opinion. I used 1/2 teaspoon and loved it.
- Yield: This recipe makes about 12 servings of Scalloped Potatoes, 1/2 cup per serving. Your exact number of servings depends on how you slice it up.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow Cooker: Prepare the liner of the pot as you would the casserole, then build the dish following the same instructions. Cover and cook on LOW for 8-10 hours. They don't get as toasty or crispy on the top, but they'll still taste fabulous.
Nutrition Information
Show Details
Serving
0.5 cup
Calories
237kcal
(12%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
35mg
(12%)
Sodium
179mg
(7%)
Potassium
572mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
390IU
(8%)
Vitamin C
22mg
(24%)
Calcium
211mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (1/2 cup each)
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 237kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 179mg | 7% |
| Potassium | 572mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 22mg | 24% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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