Scalloped Potatoes Recipe
User Reviews
5
Scalloped Potatoes Recipe
Description
The Scalloped Potatoes Recipe showcases thin potato slices gently cooked in a creamy roux-based sauce seasoned with kosher salt, black pepper, and cayenne pepper for a subtle kick. The sauce thickens as it simmers with butter, flour, and whole milk before being poured over the drained potatoes arranged in a casserole. Baking covered allows the flavors to meld while softening the potatoes, then uncovering crisps and browns the surface, providing a contrast between the tender interior and a lightly crisp top. When cheese is added, it enriches the dish and adds a creamy, flavorful layer.
This dish pairs well as a side for roasted meats or poultry and is a satisfying choice when a rich and comforting potato side is desired. It can complement holiday meals or everyday dinners that benefit from a creamy, soft-textured potato preparation.
The recipe allows for making ahead and storing in the refrigerator for up to three days before reheating. It can also be frozen either partially cooked or fully prepared for up to three months. Reheating tips include sprinkling water before warming to maintain moisture in the sauce, preventing it from breaking and ensuring a luscious final texture.
Ingredients
- 4 large russet potato sliced thinly to 1/8-inch thick, or Yukon Gold potato
- 1/4 /4 cup butter
- 1/4 /4 cup all-purpose flour
- 2 cups whole milk or heavy cream
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- 1/8 /8 teaspoon cayenne pepper
Optional Ingredients
- 1 cup Monterey jack cheese grated
- 1 cup cheddar cheese grated
Instructions
- Preheat oven to 350º F. Brush 9x13 casserole dish with olive oil or spray cooking spray and set aside.
- Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.
- Make the Cream Sauce. Melt butter in a medium saucepan set over medium heat. Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper. Reduce heat to simmer and continue to whisk until sauce bubbles slightly around the edges of the saucepan and has thickened slightly.
- If you are adding cheese (making Potatoes Au Gratin), stir them in at this point.
- Make the casserole. Drain cold water from the potato slices and arrange the slices in the 9x13 casserole dish. Pour cream sauce over potato slices and cover the casserole dish with foil.
- Bake covered for 45 minutes. Remove the foil and bake until the top is golden brown and the potatoes are fork-tender. If additional browning is desired, you may broil the casserole for 3 to 5 minutes.
- Serve. Remove from the oven and allow to cool for 15 minutes to allow the sauce to thicken for easier serving. Serve warm.
Notes
- Scalloped potatoes can be baked ahead and refrigerated for up to 3 days before reheating at 350º F until hot.
- Freeze the dish after the initial covered bake, then thaw overnight in the fridge and bake until tender for meal prep convenience.
- Leftover scalloped potatoes freeze well in portions; thaw overnight before reheating in microwave or oven.
- A small sprinkle of water before reheating helps keep the sauce moist and prevents separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 185mg | 8% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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