Here’s a classic scalloped potatoes recipe—creamy, cheesy, and perfect as a side dish for any meal:
🥔 Scalloped Potatoes
Ingredients (4–6 servings)
- 4–5 medium potatoes, thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped (optional)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional for warmth)
- ½ cup grated Parmesan (optional for topping)
Instructions
- Preheat Oven: 180°C (350°F). Grease a 9×13-inch baking dish.
- Make the Sauce (Béchamel-style):
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook for 1 minute to remove raw flour taste.
- Gradually whisk in milk until smooth and slightly thickened.
- Add salt, pepper, nutmeg, and ¾ cup cheddar cheese. Stir until melted.
- Layer the Potatoes:
- Arrange half of the sliced potatoes in the baking dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat with remaining potatoes and sauce.
- Add Topping:
- Sprinkle remaining cheddar cheese and Parmesan on top for a golden crust.
- Bake:
- Cover with foil and bake for 40 minutes.
- Remove foil and bake another 20 minutes until potatoes are tender and top is golden brown.
- Serve:
- Let it rest 5–10 minutes before serving to thicken slightly.
Tips for Creamy Scalloped Potatoes
- Thin slices help them cook evenly and absorb the sauce.
- Don’t overpour milk; too much makes it runny.
- Add garlic powder or fresh minced garlic for extra flavor.
- For a richer version, replace ½ cup of milk with heavy cream.
💡 Optional Twist: Mix in bacon bits, sautéed mushrooms, or caramelized onions for a hearty variation.
If you want, I can give you a low-carb or keto-friendly scalloped potatoes version that’s still creamy and cheesy but much lighter.
Do you want me to do that?
