Go Back
–+ servings
scalloped potatoes in baking dish
Kaeleigh Pugliese

Scalloped Potatoes

No ratings yet
Cheesy scalloped potatoes are a classic baked side dish made with thinly sliced potatoes layered in a rich, creamy cheese sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 359
Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients  

  • 3 pounds russet potatoes, peeled and sliced
  • ¼ cup butter
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • ¼ cup flour
  • 2 cups milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups cheddar cheese, shredded

Instructions
 

  1. Preheat the oven to 400 degrees. Grease a 9x13 baking dish with butter and set aside.
  2. Peel and thinly slice 3 pounds of russet potatoes. The slices should be about ⅛ inch thick for even cooking.
  3. In a medium saucepan, melt the butter over medium heat. Add the sliced onions and sauté until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  4. Add the flour and stir to coat to make the roux. Slowly whisk in the flour until there are no more lumps. Add the salt and pepper then continue to cook until the sauce begins to thicken.
  5. Remove the sauce from heat and add in the shredded cheese. Stir until completely melted and smooth.
  6. Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour a spoonful of sauce over the layer making sure it's evenly covered. Add another layer of potatoes then sauce and continue the layers until all the ingredients are used. Add any leftover cheese to the top.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.

Nutrition

Calories: 359kcalCarbohydrates: 39gProtein: 13gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 51mgSodium: 554mgPotassium: 856mgFiber: 3gSugar: 5gVitamin A: 562IUVitamin C: 11mgCalcium: 306mgIron: 2mg

Notes

  • Slice Potatoes Evenly: Aim for about ⅛-inch thick slices so the potatoes cook through evenly without becoming mushy.
  • Cook the Roux Fully: Let the butter and flour cook briefly before adding milk to avoid a raw flour taste and ensure a smooth sauce.
  • Whisk Constantly: Slowly whisking in the milk helps prevent lumps and creates a creamy, uniform cheese sauce.
  • Cover First, Then Uncover: Baking covered allows the potatoes to soften; uncovering at the end creates a golden, bubbly top.
  • Rest Before Serving: Let the dish rest for 10 minutes after baking so the sauce thickens slightly and slices hold together better.

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post!
QR Code linking back to recipe