Scalloped Potatoes
User Reviews
5
Scalloped Potatoes
Description
To prepare Scalloped Potatoes, thinly sliced, peeled russet potatoes are layered in a baking dish with a creamy sauce made by cooking butter and flour into a roux, then whisking in milk and shredded cheddar cheese. The sauce is lightly seasoned with salt, pepper, and optional cayenne pepper for mild heat.
The potatoes are soaked in water prior to baking to prevent oxidation and ensure even cooking. The dish is baked uncovered until the cheese melts and turns golden, and the potatoes are soft enough to easily pierce with a fork, creating a tender texture with a rich, cheesy flavor.
This casserole serves about 12 half-cup portions and is suitable as a comforting side dish. Garnishing with chives or paprika provides color and a hint of fresh flavor. Additionally, scalloped potatoes can be adapted for slow cooker use, though the top will not crisp as in the oven.
Leftovers can be stored covered in the refrigerator for up to four days, making it practical for next-day meals.
Ingredients
- 3 pounds potato 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 freshly ground
- black pepper freshly ground
- cayenne pepper to taste, optional (see note 2)
- 2 cups cheddar cheese divided, shredded
- chive or paprika, for garnish, fresh
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.
Notes
- Russet potatoes work best; slice evenly about 1/8 inch thick for uniform cooking.
- Soak sliced potatoes in water for up to 24 hours before cooking to avoid browning.
- Use cayenne pepper sparingly to add subtle heat; adjust to taste especially for children.
- This recipe yields about 12 half-cup servings, great for larger groups or leftovers.
- Leftovers store well refrigerated for up to 4 days.
- For slow cooker preparation, layer ingredients in the pot liner and cook on low for 8-10 hours, noting the top won’t brown as in oven baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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