Easy Cheesy Scalloped Potatoes
Easy Cheesy Scalloped Potatoes are smothered in a rich cheddar cheese sauce and baked until bubbly and golden. Par-boiling the potatoes first means this comforting side dish is ready in under an hour.
Servings: 8 servings
Ingredients
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper
- 2 1/2 cups freshly grated sharp cheddar cheese, divided
- 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 for 20-25 minutes. They should be easily pierced with a sharp knife but not falling apart. 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 golden brown (about 2 minutes). Stir in milk and cook, stirring often, until thickened (about 2-3 minutes). Remove from heat and stir in 2 cups of shredded cheese until melted. Season with salt and pepper.
- Gently peel potatoes and slice into ⅛ inch rounds.
- Layer ⅓ of the potatoes in the baking dish, overlapping slightly. Season with salt and pepper, then spoon about ⅓ of the cheese sauce on top. Repeat for two more layers, finishing with remaining sauce. Make sure all potatoes are covered.
- Sprinkle with remaining ½ cup shredded cheddar and paprika (about ⅛ teaspoon, for color).
- Bake for 20-25 minutes, or until sauce is bubbly and top is lightly golden.
- Garnish with fresh chopped chives or parsley if desired. Serve immediately.
Notes
- Potatoes: Russet or Yukon Gold potatoes work best. Russets hold their shape well; Yukons can be left unpeeled if preferred.
- Cheese: Always use freshly shredded cheese from the block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Sauce consistency: If the cheese sauce seems too thick, add more milk a little at a time until it's thick but pourable.
- Doneness check: Potatoes should be easily pierced with a knife after par-boiling but not falling apart.
- Make ahead: Assemble the casserole, cover tightly, and refrigerate overnight. Add 5-10 minutes to bake time if baking cold. Let a refrigerated casserole sit at room temperature for 20 minutes before baking for more even results.
- Storage: Leftovers keep for several days in the fridge. Reheat in a 350°F oven or microwave individual portions.
- Freezing: Freeze baked or unbaked for up to 3 months. Thaw overnight in the fridge before reheating or baking.
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
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