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5 from 2 votes

Easy Cheesy Scalloped Potatoes

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 servings
Calories: 285kcal
Author: Kristin

Ingredients

  • 2 pounds russet potatoes
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 1/2 cups nonfat milk or half & half
  • Salt & pepper
  • 8 ounces about 2 cups freshly shredded cheddar cheese + 1/4 cup for topping
  • Paprika for garnish
  • Fresh chopped chives or parsley for garnish

Instructions

  • Preheat oven to 350 degree F and grease a 13"x9" baking pan with cooking spray.
  • Bring a large pot of water to a boil. Scrub potatoes and place them, whole, into the boiling water. Cook for about 20 minutes. Remove from the water and let sit until cool enough to handle.
  • Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.
  • Gently peel potatoes and slice into 1/8 inch rounds. Place 1/3 of the
  • potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about 1/3 of the cheese sauce on top of the potatoes.
  • Repeat for two more layers. Pour all of the remaining cheese sauce over the top layer of potatoes. Spread to ensure all of the potatoes are covered.
  • Sprinkle with 1/4 cup shredded cheddar (if desired) and paprika (about 1/8-1/4 teaspoon.
  • Bake in the 350 degree oven for 20-25 minutes, or until sauce is bubbly.
  • Garnish with fresh chopped chives or parsley, if desired. Serve immediately.

Nutrition

Calories: 285kcal | Carbohydrates: 26g | Protein: 11g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 252mg | Potassium: 572mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 6.4mg | Calcium: 277mg | Iron: 1.4mg