Easy Scalloped Potatoes Recipe
This delicious easy-to-make creamy scalloped potatoes recipe are cooked are baked in a tasty cheese sauce until golden brown.
Ingredients
- 3 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 1 finely minced garlic clove
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup grated parmesan cheese
- ½ cup shredded asiago cheese
- 4 peeled and thinly sliced russet potatoes
- salt and pepper to taste
Instructions
- Preheat the oven to 350°.
- Add the butter to a medium size pot over medium heat and when it’s melted add in the onions and cook until lightly browned, which takes about 5 minutes while frequently stirring.
- Stir in garlic and cook just until fragrant, which takes about 20 to 30 seconds.
- Mix in the all-purpose flour to make a roux.
- Next, pour in the milk and bring to a boil over high heat until it becomes thick, like alfredo sauce. It should coat the back of a spoon.
- Finish by stirring in ½ the cheeses, salt, and pepper.
- Add a 1/3 of the cheese sauce to the bottom of a 7x11 casserole dish sprayed with non-stick spray.
- Layer on with half the potatoes, cheese, and a 1/3 of the sauce.
- Next, add on the remaining potatoes, and then the remaining sauce and cheese.
- Bake in the oven uncovered at 350° for 1 hour or until well browned on top and tender. Serve.
Notes
The key to great scalloped potatoes is slicing the potatoes uniformly. If some slices are thick and some are thin, they will cook unevenly and you will end up with some that are mushy and some that are still crunchy. I recommend using a mandoline if you have one. It makes the job fast and keeps every slice consistent.
Keep potatoes from browning: After peeling and slicing, I keep the potatoes in a large bowl of cold water to prevent them from turning brown. Just drain and pat them dry before layering.
Use oil instead of butter: If you prefer, oil can be used in place of butter for the roux.
Don’t rinse the potatoes: The natural starch helps thicken the sauce while baking. Rinsing removes that benefit.
Press the layers down: Gently press each layer before adding sauce to eliminate air pockets and improve structure.
Make-Ahead: To make these scalloped potatoes recipe ahead of time simply go through all the steps but only cook it for 35 to 40 minutes. When it comes to the day of wanting to serve it, cover with foil and bake for 15 minutes covered and then uncover and bake for another 15 minutes at 350° to get perfectly cooked scalloped potatoes.
How to Store: Cover it and keep it in the refrigerator for up to 4 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Place the desired number of potatoes anna in a small to medium size pan and bake at 350° for 6 to 8 minutes or until warm throughout.
Nutrition
Calories: 296kcalCarbohydrates: 35gProtein: 12gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 319mgPotassium: 770mgFiber: 2gSugar: 6gVitamin A: 446IUVitamin C: 10mgCalcium: 298mgIron: 1mg